Nettle velouté with petit pois pesto.
Unimaginable that nettle soup can be delicious and yet, it is! Once cooked, the stinging effect disappears completely and all that is left, is a dark green, flavorful soup. Stinging nettle grows everywhere, the sign of fertile soil, and costs nothing. So why not make use of it? It reminds me somewhat of watercress, of which I often make soup too. Along with the spring petit pois pesto, it makers for a typical spring lunch or dinner or even a starter. See the Pincée de fleur de sel below for more ideas. I do hope you’ll try it.
Nettle soup with petit pois pesto
Recette:
Soup:
- Pick nettle leaves, wearing a pair of leather or other thick gloves. Separate the leaves from the stems, keeping only the tender leaves and stems. Harvest about 3 large colanders full of leaves for 4 people.
- Rinse the leaves in cold water to get rid of sand and grit. Don’t forget using the gloves, or switch to tongs.
- Clean and chop two spring onions and sauté in coconut oil(not to be confused with palm oil)or olive oil. Add 5 stems of garlic along and its flowers.(optional)
- Mix the nettle leaves with the onion and add enough vegetable stock to JUST cover the nettle/onion mixture. Adding too much liquid will result in a watery soup.
- Simmer on medium heat for about 20 to 25 minutes.
- Remove from the heat and mix with a hand mixer to a creamy soup.
- Add 3/4 can of coconut milk and 1 large TBSP of mascarpone cheese to the soup. Stir and leave to simmer very gently over low heat for another 10 minutes.
- Season with salt and pepper, lemon juice and a drizzle of balsamic vinegar.
- Leave aside until needed.
Petit pois pesto:
- Boil 1 large cup of freshly shelled petit pois for 2-3 minutes and rinsed under cold water. Leave to dry.
- Mix together in a mortar and pestle with 5 sprigs chives, 2-3 TBSP olive oil and 1 TBSP pine nuts.
- Season with salt and pepper, lemon juice and a drizzle of white balsamic vinegar.
- Don’t overwork to a puree.
To serve: Serve the soup warm OR cold with a quenelle of petit pois . Finish off with sprinkling of milled pepper and a drizzle of olive oil.
Bon appétit!
Pick nettles with a pair of leather or other thick gloves!
I picked the leaves(with gloves of course) early morning, separated the leaves from the harder stems, kept the softer ones, rinsed it very well and kept it in the fridge until I started the preparation.
Rinse very well!
Pincée de fleur de sel:
- Remember to pick the leaves with gloves, rinsing and adding to the casserole, working with gloves or tongs all the time.
- Like spinach, nettle must be rinsed well, preferably under running water. Catch the water in a bowl and add to you plants.
- It resembles spinach when cooked.
- Use watercress, or spinach leaves instead of nettle.
- If you fear the nettle to be too “wild” to your liking, add 1 large peeled, boiled and mashed potato, OR add some spinach leaves along with the nettle.
- Don’t add too much stock or else the soup will be watery. It is always possible to add some stock afterwards.
- Serve the soup cold in glasses or cups, topped with a room temperature pesto, or serve warm in bowls with room temperature pesto.
- If using frozen petit pois, boil longer than fresh peas..about 4 minutes. Stop the cooking process by placing in ice cold water.
- For a nice apéro, make a cuppacino – Place a layer of petit pois a the bottom of a small glass,pour over some soup and finsih off with whipped cream. sprinkle with grean matcha tea powder.
Freshly shelled petit pois.
Last, but not least..the pea shells are off to the compost heap!
*Note: I have finally gotten the chance to redo my photos for the Washing day post and if you would like to see and read my thoughts on a washing day..just follow this link to Coin Perdu -Laundry day!
Laundry day at Coin Perdu!
* Thank you to everybody who shared their laundry stories either on Facebook, in an email or on the blog..I loved reading them..if there are more of you who want to share..please do so, I would love to hear your washing day stories and I know others would like to read them too!
Bon appétit et à la prochaine!
Ronelle
Basil stuffed strawberries..and bubbles at la fête de la fraise.
In the spirit of the fraise season and it being the fruit of our region, I trumped up these little strawberry helpings. Very versatile, they can be served as part of a buffet, or an ending to a meal as dessert, or with a cheese platter, or even an apéritif for an al fresco dinner. Won’t hurt to try them, non?
Basil stuffed strawberries
Recette:
- Rinse and dry a handful of large strawberries.
- Cut the stem side off each strawberry to form a lid and keep aside. Cut the tip off to make the strawberry stand up straight.
- Use a small melon scoop and hollow out the inside to form a little cup.
- Cut the remove strawberry flesh into small pieces.
- Add to the chopped strawberry flesh: Some chopped berries of your choice(blueberries, blackberries, mulberries…), a few drops of balsamic vinegar, a few drops of a fruit coulis of your choice, a few shredded fresh basil leaves. Mix together gently and spoon into the empty strawberry cups.
- Sprinkle some chopped pistachio nuts over the tops and replace the strawberry lids.
- Serve individually on a plate or on a large platter for a buffet and accompany with fruit coulis(which you have used in the strawberry cups)
- Decorate with berries and sifted icing sugar, basil leaves..
Pincée de fleur de sel:
- I used blueberries and raspberries with a raspberry coulis.
- If the berries aren’t in season yet, combine with another fruit like kiwi, which will also see to a nice filling.
- Remember that the bigger the strawberries, the less flavor and sweetness they have, So choose youraccompanying fruit accordingly.
- Pomegranate can make for a nice crunchy filling.
- For an sweet/salty apéro(amuse bouche), try a filling of quinoa, chopped spring onion and chervil with a drizzling of lemon juice, olive oi, and serve on some salad leaves..mmm, superb! Serve with a cold rosé wine by the barbeque fire..
- Don’t serve directly from the fridge..too cold temperatures kill the strawberry taste..in facet, I never serve anything, except ice cream and the likes, directly from the fridge. The fridge kills all flavours.
- Serve as part of a cheese platter..fill with a small cube of feta cheese, a shredding of dill and add a little piment d’espelette jelly(or another piquant jelly) and a drop of olive oil.
- Play around with your own preferences.
This year’s fête de la fraise happened in the rain. Although the number of visitors were lower than previous years, there were still many brave ones..like mon chéri and me. The fraises were as usually in abundance, but I missed the taste of sunshine..it is clear that our fruit and vegetables aren’t what they usually are. All the rains and grey and rainy days are taking its toll. But nonetheless, going to la fête de la fraise is what we just do and we strolled the streets and nibbled on strawberries all day long.
..a cool fête de la fraise
..This was my attraction all day long..
..Strawberries, smoothies, meringues, crèpes..it was all there..
..just a few names under so many varieties..
..and the traditional giant tarte aux fraises, a combined effort by the patissiers of Beaulieu..
..I was as as fascinated by the bubbles as the kiddies were..
..How I wish we could hang on to that uninhibited spontaneity..
..just like the strawberries, bubbles of all sizes and shapes..
..and this is where the bubbles originated from..a complicated vintage machine..
..As usual, mon chéri had to discuss the engineering principles behind the bubbles with Monsieur bubble machine..
..And..forgive me..more bubbles!..
..such a pity I have no more daughters; musicians and bands galore throughout the day…
..and with this last image I want to say:
“Gros bisous à toutes les mamans et à ceux et celles qui les entourent..
bonne fête des mamans!!”
**Note: the washing day post is postponed to later date due to loss of images(total computer clumsiness on my part!!)..I have to await a sunny day to redo it all…my apologies!
à la prochaine fois,
Ronelle
Walnut tart …and a marché aux plantes(plant market) at Curemonte.
I decided to make a walnut tart, even though it is actually an autumn dish which we make when our walnuts are harvested after summer. But here, we eat it throughout the year, because we love it. Tout simple. That’s it.
Coming home from the marché aux plantes in Curemonte last week, with my confiture de noix and my chutneys and oils and vinegars and dandelion syrup under my arm, I thought it would be appropriate to make a walnut tart to accompany this reportage on the plant day at Curemonte. I’ve never made a walnut tart myself and it is only recently that I started eating it. I never thought it could be something special, until that one day that I took a slice at a friend’s house. It was delicious and it still is. It tastes like autumn. It is a rather heavy tart (which makes sense for fall and winter comfort), so I make it in a small tart tin, to have small slices…a good idea in any case for all tarts and cakes and goodies!
Our walnut trees are always late off the mark. They start off late in spring with these nice “flowers”, which are then rapidly followed by the leaves. With 4 huge trees, we always have a large supply of walnuts, perfect for Noël.
..tarte aux noix (walnut tart)..
La recette:
*Pastry base: Recipe here. Bake the pastry shell blind( without filling, but filled with dry baking beans to weigh down the pastry). Bake at 200 ° C for about 10 minutes. Remove the beans.
*Walnut filling:
- Crush 200 g walnuts, but not completely into powder. Keep some whole for decoration.
- Whisk 2 eggs and 70 g brown sugar until light and fluffy.
- Add 1 tsp vanilla essence, 50 ml TBSP strong black coffee, 2 TBSP flour and 150 créme fraîche ( or thick cream). Mix gently together.
- Pour into the baked pastry shell and bake for 20-25 minutes. Test with skewer and the tart is done when the skewer is removed clean when piercing the tart.
- Remove from the oven and sprinkle with 1 TBSP of walnut liqueur.
- Leave to cool, decorate with dusted icing sugar and some whole walnuts and serve with some créme fraîche or whipped cream.
Serves 6 people
Une pincée de sel:
- The brown sugar and coffee gives a nice dark colour to the filling; but the coffee can be omitted if desired.
- For a winter tart, try adding some spices like cinnamon and nutmeg, or cacao instead of coffee.
- Pecan nuts can be used instead.
- Keep the portions small as it is a rich and heavy tart.
- Make extra pasty for the base and keep in the freezer for another tart.
…defrosting the pastry for the base..
...spring walnut branches..
Marché aux plantes à Curemonte
Curemonte is a quaint little village, 10 minutes drive from us. This past week saw the annual marché aux plantes (plant market) at Curemonte, an occasion I look forward to every year. Not only do they have plants, but also food, artwork and some bric a brac..a vide grenier. Everything sold and presented, is local. The bread is made locally, the beer is from the local brasserie, the plants and vegetables are local, the bees and honey, the walnut delicacies and walnut tarts are made locally , the wine is local and the vide grenier and brocante are from les Curemontais themselves.
I love the country side, whether it is a French one or an American one or and English one. I prefer the ambiance and laid back ambiance of les campagnards, country folk..of which I am one of course. Strolling the small streets, peeking around each corner, stroking the dilapidated doors and windows, enjoying the laisser faire gardens( gardens just seem to happen by themselves, relaxed..). the world just comes to a standstill in the countryside where chatting to your neighbour is still a pleasure, almost an obligation and something that can even happen on the road, simply expecting traffic behind to wait..everybody waits. Beauty is all around you, simple, nothing is ostentatious. Glamor has no place in the countryside. Nature isn’t glamorous. It is simple. Honest. sometimes hard and challenging. Always beautiful. I thus hope I pass a bit of the beauty of Curemonte and its marché aux plantes on to you by these images.
..and plenty of food for hungry visitors; 8 euros for a plateau repas, which consisted of a glass of rosé wine, rillettes with bread for a starter, steak frites and cheese to finish..so simple, but so delicious in the atmosphere of camaraderie with people joining in at the long tables..
…a plate or a table, a bowl or a tea towel..just browse..
..I found my bonheur(happiness)..
..and a lot of strolling
..fascination comes in the form of dilapidated doors and shutters, railings, gates-my fettish..
..à l’année prochaine..salut!(until next year, cheerio!)
I hope you enjoyed this day with me in the French country side! I of course loved every minute of it and I relived it all by sharing it here with you.
until very soon( à trés bientôt!)
Ronelle
Ron
Biscuit de Savoie (cake)..and a handful of spring lilacs.
..biscuit de Savoie..
My hens, tiny as they are, provide us with a plenitude of eggs. As if that is not enough, the two geese, Sidonie et Aglaé, add their daily quota as well. I donate eggs left and right and we still end up with a surplus! I don’t complain..an old Paysanne told me that laying hens are happy hens. So how can I deprive a happy poule from laying a happy egg?
The goose eggs are perfect for baking. They are far too rich for eating on their own, too rich even for an omelette or mixed with chicken eggs. Seeing that I have these basket fulls of goose eggs, I found this delicious Biscuit de Savoie that asks for 14 eggs. Yes, you read right – FOURTEEN eggs. It may seem expensive to you, but the cake is worth it. To me of course, it is a bargain, because I only dig into my basket for 7 goose eggs and I have a perfect cake. Mon chéri, who is not a cake lover, now asks for the 14- eggs-cake, as he calls it. I hope you try it…you will like it!
La recette:
- Preheat the oven to 170 °C.
- Separate the yolks and whites of 14 eggs into 2 bowls.
- Add 500g castor sugar and the seeds of 1 scraped vanilla pod to the egg yolks. Beat until the mixture is light and fluffy.
- Add a pinch of salt to the egg whites and whisk/beat until stiff peak stage.
- Sift together 185 g Flour and 185 G Maizena(cornflour/cornstarch).
- Add 1/3 of the stiff egg whites to the creamed yolk and sugar mixture and mix well. Gently fold in the rest of the egg whites into the mixture, alternating with the sifted dry ingredients. Don’t over mix! Always stir/fold in by going in the same direction.
- Pour the batter into 2 buttered and flour dusted cake tins of 26cm in diam. each. Fill the cake tins only 2/3 with batter, as the cake rises high while baking.
- Bake for 45 minutes or until a skewer is removed clean when piercing the cake.
- Leave to cool and dust with sifted icing sugar or top with a vanilla butter icing.
- Serves about 8 people or more.
Une pincée de sel:
- Remember that 2 large chicken eggs = 1 goose egg.
- The lightness of the cake is due to the 14 beaten egg whites.
- Fill the cake tins only 2/3 with the cake mixture..the cake rises high in the oven.
- The cake is baked when a knife blade is retracted clean when piercing the cake.
- From this recipe I get 2 cakes (26cm diam. and 24 diam.). Half the recipe to get only 1 cake of about 26 diam.
- Use eggs at room temperature.
- Flavour with almond essence instead of vanilla.
- Dust only with sifted icing sugar, or top with a butter icing, or drizzle with a runny milk icing.
- Replace the vanilla pod with a packet of vanilla sugar (7.5g) or a tsp of vanilla essence.
- Serve (without the topping of butter icing) as dessert with strawberries, whipped cream and a strawberry coulis.
I am still old school. I love my metal cake tins. I have succumbed to the silicone stuff, but now I’m handing them all out as gifts and I am reverting back to my old tins, some of which still come from my mother. Maybe it is what happens when one gets older..you revert back to the things that once gave you joy, in spite of new trends and “fashionability”. By oiling my tins with butter and giving it a dusting of flour, sticking to the pan is not a problem. But of course..freedom of choice is what makes the world go round, so by all means use whatever you fancy!
The biscuit de Savoie was adapted from the book Pâtissier, Petit Larousse.
…a handful of spring lilacs..
Spring is awakening very slowly this year, causing the garden to be in a slow rising too. but nonetheless, colour is everywhere. The glycine (wisteria) is absolutely gorgeous in the gardens and of course, we all have lilas..of all colours. I only have the light lilac, of which the colour fades beautifully as it ages. And they fit into all pots and vases and tittles and cups. For tables and bathrooms and shelves and corners to enjoy to the full. They don’t last too long once picked, but for the day or two they provide me with such satisfaction and my barn house smells like spring, even on a cool rainy day! It is true. The biggest happiness comes in small doses.
*Our little poulain (faul) is a week old today and getting just more cute by the day. If you would like to see some pics of her and her equally adorable maman, make a stop at A spring poulain! on my blog Coin Perdu, to read and see how things went last Friday night with the birth! Very exciting, it was!
*Have a great Sunday tomorrow..I will be off to a brocante, make a stop at the jardinerie for some tomato plants and do some weeding at home…
So, as always..
à la prochaine!..
Ronelle
Lemon cake… and an Easter spring is in the air.
Easter is spring time. Or spring is Eastertime.Whichever way, that is of course for us here in the Northern Hemisphere. Down south everybody is preparing for winter with their days beautiful and lazy with fall colors entering the scene.
Because I am so busy in the garden(every minute the skies give me a chance!) I don’t get to the stove much, and when I pass the stove per chance, I am too tired to the bone to cook and bake….so….. I am re-posting this delicious little cake from a past post; Lemon cake and writing our stories. I might just make a stop with my tired bones next to the oven and put it together for us too on Sunday afternoon to enjoy with English tea! I have never come across someone who didn’t fall in love with it right after that first bite..and just look at the recipe down below.. really….this is as easy(yet delicious) as it gets!
Pincée de sel:
- Use freshly squeezed orange juice instead of lemon juice.
- Add some grated lemon/orange rind to the mixture.
- Top with some icing sugar of your choice, or serve without. I prefer without, since icing sugar makes it too sweet for me.
- Decorate with fresh edible flowers.
- The cake is even more flavorful the next day.
- Use for dessert: break into pieces and serve, topped with strawberries, whipped cream and a berry coulis, OR serve with warm caramelized peaches and crème frâiche.
Here at Coin Perdu, I am fervently planting and digging and dividing, as much as my arm allows, that is. It is just wonderful to be back in the garden. The rains are still coming down very regularly, but the moment it stops, I charge outside to do a little something. A new garden is such hard work, especially in the preparation thereof, because planting in bad soil makes for even harder work the next season! It might look like nothing at the moment, BUT in a few weeks…!
..passion fruit juice for our break…
..mon cheri preparing the potager for me..along with his very willing assistants..
..early morning by the potager and the mist slowly lifting..while I slowly sip my coffee…oh, that first morning coffee..sooo good..mince!
..when taking a pause the chickens are there to “pause” along – this day I had un fraisier(strawberry cake) which I shared with them(of course!) and they loved every morsel! for the rest of the time, they scuffle around my feet in the soil, just coming up for some air every now and then..!
..still a lot to be done: the dalles(paving stones) must be laid on the terrace and partly into the lawn at the bottom, the wrought iron pergola must be constructed for the white glycine(wisteria), a stone bench under the small window. To the right I have planted kitchen herbs which I hope will grow under the walnut tree, since not many things grow under a walnut…
..eh bah voila..there you are, mon café..!
..my tulips are slow in the rising, but they are coming on steady..pretty soon they will be spectacular in their show off! I am so chuffed, because all my bulbs I brought back from Amsterdam, (see post here) is pushing through, except for 3 Allium bulbs I lost to mischievous rabbits..
..a lot of planting still awaits me – 60 lavenders, (lavande angustifolia, lavande intermedia, white lavenders) 20 santolinas, agapanthus, cistes, 4 olive trees, 6 Cypres de Provence, buddleias, kniphofias, ceaonothe de Versailles, 100 Siberian irises, then a lot of Iberis, Eryngiums, ficoides…
..In between all the pathways and staircases and dry hot corners, I stick in some thym serpolet and succulents like the ever popular sedums, sempervivums and jovibarbas, which grow beautifully in all those sunny spots…
* I am working on a series on tartes, tourtes, quiches et cakes, which I will combine with some table setting in white with silver, yellow with pottery, red with vintage and blue with rustic.
*So stick around..if I can just get my act togehter and organise my organising better..i will be back soon with the series on tartes, tourtes, quiches et cakes,
Joyeux Paques
et à bientôt!
Ronelle
Salmon, potato and mussel salad..and a contribution to pie-ography
Nothing makes a better salad than leftovers.During spring, when all attention is focused on the garden and restoration work on the house, all sorts of salads with leftover meats and fish and vegetables make life so much easier. It is also a time when I stock my pantry heavier than usual with some interesting condiments to add zest to the salads without spending hours in the kitchen in the evenings. It is typically additions like sundried tomatoes, ready made pestos and tapenades, marinated mussels and oysters, canned sardines and anchovies, mackerels, beans and split peas.
For this easy peezy, light and delicious salad, I used the left over salmon and steamed potatoes from the previous evening’s dinner and turned it into a salad with all sorts of other goodies coming from the pantry and the fridge. I served it with toasted pita bread and a cream and dill sauce. What can I say…“cetait un régal tout simple”!
Salmon, potato and mussel salad.
- Heat some leftover salmon(flaked) and potatoes(cut into chunks). Add some chopped spring onions and a handful of currants.
- Arrange a mix of fresh salad leaves and herbs on a large platter.
- Sprinkle with nuts and marinated mussels and sliced marinated tomatoes and artichoke hearts.
- Make a cream sauce of a finely chopped small shallot, handful of chopped dill, a cup of cream or créme fraîche and a TBS of mayonnaise. Season with salt and pepper and a squirt of lemon juice.
- Top with the warm(not hot) salmon mix. Sprinkle with chopped dill.
- Serve immediately with pita breads or a country bread and some extra sauce on the side.
Une pincée de sel:
- Use a good mixture of herb salad leaves.
- Use mushrooms instead of the fish, if you don’t like fish.
- When using chicken, replace the dill int eh sauce with basil pesto or freshly sliced basil.
A contribution to Pie•ography..
Last year I’ve been asked by the creative Jo Packham, creator of Where women cook, to contribute, along with 38 other women, a recipe to her book, Pie•ography. The project was to create a pie which best described each author and write a short biography along with it. I found it quite a challenge, because talking about myself isn’t something I am comfortable with. Nothing wrong with revealing a little bite here and a little pinch there, but sitting down and directly saying: “..and so, his is who I am…” – THAT is tough. BUT…I finally got something on paper and created my pie..so I can tap myslef on the shoulder and say ;..“not too bad, Ronelle, not too bad at all..!”
For fun, I listed 30 tongue in cheek- things you don’t know about me. Read at the bottom if you’re interested.
Thank you to Jo for inviting me to join in..it is a great book and I am honoured to be in the company of highly talented and educated and ambitious women in this book, of whom Jo is of course one. Her creativity is never ending. for me it was a fun and exciting project to be part of!
30 things you don’t know about me:
- My worst characteristic is impatience.
- My best one is enthusiasm.
- I can lift my one eyebrow and drop the other at the same time.
- My ankles are rather thick
- My feet are quite cute.
- I used to trust people easily.
- I now put my trust rather in animals.
- I am impulsive and it gets me into trouble.
- I don’t fit into my wedding dress any more, but it doesn’t bother me.
- I don’t fit into my bathing suit and that bothers me.
- I still want to do parachute jumping, but I hate flying.
- I don’t like sharing the licking bowl when baking.
- I hate washing dishes. I also hate stacking the dishwasher. I see no light.
- My mom used to say my bladder is situated just under my eyes. It takes very little to make me cry.
- I laugh easily and loudly.
- I have perfected the puppy eye flutter. Mon chéri is completely defenseless against it.
- I hate conflict of any kind.
- I don’t believe the truth has to be told at any cost. Sometimes the truth serves no purpose..
- I have a great sense of humour. It is my life line.
- I love to learn, but I hate to be taught.
- I don’t mind making a fool of myself, but I don’t like to be made a fool of by others.
- It only takes one glass of wine to have me make a fool of myself.
- I don’t answer a telephone.
- I am a coffee snob.
- I have two experiences in my past which I can’t forgive and forget. They still influence my self image to this day.
- I am a nomad, I have to move on every few years.
- Autumn makes me sad.
- When I am upset I get into bed and cover my head.
- I am a Leo.
- The sun is my oxygen.
You can find the recipe and how I worked my way to it here.
Pi•ography can be ordered from Amazon.com.
If you want more information, don’t hesitate to contact me(details in my sidebar)
So, until next time…
Amusez vous bien et soyez sage sage!
(Have fun and stay out of trouble!)
Ronelle
Velouté de butternut..and footprints in the snow.
“Un rideau de flocons blancs ininterrompu miroitait sans cesse en descendant vers la terre; il effaçait les formes, poudrait les choses d’une mousse de glace; et l’on n’entendait plus, dans le grand silence de la ville calme et ensevelie sous l’hiver, que ce froissement vague, innommable et flottant de la neige qui tombe, plutôt sensation que bruit , entremêlement d’atomes légers qui semblaient emplir l’espace, couvrir le monde.” Guy de Maupassant, boule de suif.
“It was early autumn, then, before the snow began to fly. –(There’s an expression for you, born in the country, born from the imaginations of men and their feeling for the right word, the only word, to mirror clearly what they see! Those with few words must know how to use them.) Men who have seen it, who have watched it day by day outside their cabin window coming down from the sky, like the visible remorse of an aging year; who have watched it bead upon the ears of the horses they rode, muffle the sound of hoofs on the trail, lie upon spruce boughs and over grass – cover, as if forever, the landscape in which they moved, round off the mountains, blanket the ice in the rivers – for them the snow flies. The snow doesn’t fall. It may ride the wind. It may descend slowly, in utter quiet, from the grey and laden clouds, so that you can hear the flakes touching lightly on the wide white waste, as they come to rest at the end of their flight. Flight – that’s the word. They beat in the air like wings, as if reluctant ever to touch the ground. I have observed them coming down, on a very cold day, near its end when the sky above me was still blue, in flakes great and wide as the palm of my hand. They were like immense moths winging down in the twilight, making the silence about me visible.” – Howard O’Hagan Tay John
…Voilà coin Perdu in January! Quiet and silent behind its curtain of white…
..Our barn, where we are living until the house is finished..
..A view on the bench, where I dream and plan, except in winter. Then I dream and plan by the fire..
..Forgotten socks …
..and terracotta pots waiting to be cleaned..
..Two adorable faces, waiting for fresh hay..
..The Eiffle tower, a bit askew in the potager..
..Old barrel rims, waiting to become arches in the potager..
..The wine bottle rack, serving some different purpose every so often..
..The road to la toilette requires snow boots..
..”La toilette” in snow attire..
..Velouté de butternut..
Recipe:
- Clean and chop and onion and fry in some olive oil.
- Add some cleaned Butternut, cut into chunks.
- Cover with vegetable or chicken stock until vegetables are completely covered. simmer until very tender.
- Mix to a puree and put back on gentle heat.
- Add coconut milk to the soup according to your preference.. Season and leave to simmer gently on low heat for about 10 minutes.
- Add the juice of 1 orange, season with salt and pepper.
- Serve warm with freshly grated nutmeg and crusty bread.
So, on this quiet, hushed snow note, I leave you..
à bientôt!
Ronelle
Un Noël à la campagne 5: Apple turrets with amaretto sauce…and joyeux Noël!
This is the last post of our menu and it is with a touch of sadness that I say goodbye for now… I enjoyed sharing this menu with all of you and I enjoyed all the comments and visits and stories, kindness and care. Thank you!
With this festive dessert I wish you all a very joyeux Noël. May you all be just as festive in spirit!
Recette:
- Cut 4 apples in 4 slices.
- Melt butter and dip the slices in the melted butter.
- Marinate some dried raisins, nuts and cranberries in amaretto liqueur.
- Rollther apple slices in a mixture of sugar and cinnamon and restack the slices to form a turret of apple with fruit in between the layers.
- Place in an oven proof oven pan, top with a knob of butter and bake for 30 minutes.
- Sauce: Heat 150ml milk and 150 ml cream. Whisk together 3 egg yolks and 40g sugar until light and thick. Add to the warm milk while whisking and continue whisking the mixture until it thickens. Remove from the heat and strain through a fine sieve.
- Add a tsp of amaretto liqueur. Sprinkle with sugar to prevent a skin from forming and leave to cool.
- Serve an apple on a plate, decorate with star anise, cinnamon stick and a spooning of sauce. Sprinkle some gold leaf and serve.
serves 4 people
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Joyeux noël…Merry Christmas…Geseënde Kersfees!!!
à bientôt
Ronelle
Un Noël à la campagne 4: Beef tournedos with bone marrow and steamed vegetable parcels.
Et voilà! Le plat principal ( the main dish)! Beef tournedos with bone marrow and steamed vegetable parcels. The beef is local, from our Limousin department and couldn’t be more tender..it is cut from the filet and enjoyed with the marrow served on top, sprinkled withmy favorite fleur de sel..wonderful…I am a hypocrite, I can’t be a vegetarian! The sauce is made from a shallot, red wine, a few drops of balsamic vinegar and a few cubes of ice cold butter, whisked into the reduced wine sauce. If you have never made a simple red wine sauce like this, you are missing out on a succulent slice of life!
Une pincée de fleur de sel:
- Tournedos cut from beef filet is the most tender pieces and need quick cooking.
- Order of preparation to serve your tournedos/ 1. Prepare the vegetable parcels. 2. Bard the tournedos. 3.Cut the shallots for the sauce. 4.Cook the marrow. 5.Cook the meat. 6.Cook the vegetables. 7.Reduce the sauce. 8.Serve.
- The cooking foil can withstand temperatures of up to 220degr. C.
- The marrow can be removed from the whole bone beforehand and poached in stock for 3-5 minutes, instead of frying in a pan.
- Replace 1 cup of wine with 1 cup veal stock for a lighter sauce.
- Instead of cooking the vegetable parcels in the microwave, it can be baked in the oven at 180 degr. C for about 15 minutes.
- Choose other vegetables, but keep to a maximum of three.
- You can find professional cooking foil here and a demo on one way to use it.
- Have fun!
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Our Christmas this year is once again in the barn with dry mossed branches from the woods, stuck in a pot, assisted with rocks and stones from the “building site” ( the house area)..pampilles from Marinell’s wedding, rusted keys, and last but not least..our little owls. I am also somewhat off faerie lights and went for tiny lanterns instead, burning with a tealight every evening till late night. It sort of replaced our candle we usually burn for December in memory of everybody we love.
Isn’t it great to just for once in a year let the child in us loose, whichever way you choose it…? I hope by now your tree is up, how simple or elaborate..I hope you have a tiny something with a bow under your tree for someone else…I hope you have a candle burning…I hope you have love for someone around you, and I hope your heart is filled with hope..
- Tomorrow we will end our menu with an apple turret for dessert with a touch of amaretto..I just love dessert! One should enjoy dessert, small quantity, but it resounds off a meal beautifully..I can’t wait for tomorrow..why? Because I get to eat the dessert after I photographed it, of course!
- I have to pass on another good French film; if you think you would like the previous ones I advised, you would like this too _ I am a sucker for vintage French films...La tranchée des espoirs.
à demain mes chers amis
Ronelle
Un Noël à la campagne 3: Topinambours and chestnut velouté with wild mushroom croutons.
The entrée (starter) for this menu is A topinambour (Jerusalem artichokes) and chestnut velouté with wild mushroom croûtons. It has a wonderful woodsy flavor and finished off with a shaving of black truffle on the chanterelles mushrooms, it transports you into a winter forest.
Recipe:
- Clean 1 onion and cut in slices. Fry the onion in a little olive oil until translucent.
- Clean 5 large Jerusalem artichokes, cut into small, even chunks and add to the the onion.
- Add a tin of peeled chestnuts (210g) to the mixture.
- Add a bouguet garni and 350 ml water or stock (vegetable) to the vegetables and bring to the boil. Lower the heat and simmer gently for 20 minutes or until the vegetables are tender.
- Remove the bouquet garni and remove the soup from the heat. Add a handful of washed parsley and mix with an electrical hand mixer until the soup is creamy. If you want the soupy perfectly creamy, you can push it through a sieve.
- Add some cream, or stock, or milk to bring it to the right consistency (like thick cream). Season with salt and freshly milled pepper and a few drops of lemon juice.
- Serve warm with some freshly grated nutmeg and a mushroom croûton.
- Mushroom croûton: Toast three thick slices of bread. cut into fingers and brush with truffle oil on all sides. Clean some some mushrooms of your choice with a brush and fry quickly in olive oil. Add some chopped parsley , season and place on top of the toast fingers. Finish off by placing two shavings of black truffle on the mushrooms and serve immediately with the soup.
- This soup can also be served as an amuse bouche, served in small glasses, with small fingers of toast.
Serves 4 people as a starter.
Une pincée de fleur de sel:
- Don’t add too much liquid in the beginning..you can always thin with some milk, or stock or water towards the end to the thickness you prefer.
- Replace the mushrooms with plain button mushrooms or with crispy Spanish ham.
- Replace the Jerusalem artichokes with pumpkin.
- Toast the croutons in a toaster or dry toast in a pan to keep it light.
- Finish the soup with a twirl of truffle oil.
- Never wash mushrooms with water, clean them with a brush.
- Fry mushrooms in a hot pan ..I prefer to fry mushrooms in duckfat(a little) which can be heated to very high heat without becoming toxic. Afterwards I drizzle a little Olive oil. In a hot pan, you don’t need much fat, because the mushrooms fry very quickly.
- I don’t push the soup through a sieve, because I like the tiny pieces of parsley which gives a nice 3speckly” effect to the soup.
- Enjoy.
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The Christmas market in Meyssac was very quaint and I especially loved the lovely church with its display of nativity scenes in all the alcoves. Each nativity scene depicted a country…Brazil was there, France of course, Italy, Africa. Even Peru was there, each little figurine dressed in typical clothing. I adored it and planned on going back to Meyssac to take pictures of all the scenes. When I finally went back, it was gone! Of course, it made sense..it was on display only for the weekend of the market..all those precious figurines couldn’t be left unattended for the whole season. I can kick myself! So I lost out on the lovely nativity scenes..you will have to wait until next year.
But the little église of Meyssac is still adorable and here are some photos…
…The exterior of l’église de Meyssac…
..the interior towards the altar with Chrismas lights hanging above the aisle…
..the altar from close up..
..and the only nativity scene left for the season..
..un lustre lighting up one of the many figurines the Catholics so love..
- Tomorrow will see the plat principal (main meal): Beef tournedos with bone marrow in a wine sauce and steamed vegetables.
- A nice DVD to get you in a French vintage mood…La plus belle histoire des femmes.
.. alors, à demain!..
Ronelle
Un noël à la campagne 2: Two-salmon and avocado terrine.
We are at the amuse bouche of our Noël à la campagne menu…a two salmon and avocado terrine with a cream herb sauce. When hosting a dinner for guests or on special occasions like our Christmas dinner, I like to have an amuse bouche, a little surprise awaiting at the table when my guests seat themselves. We usually enjoy our aperitif somewhere else..outside or in another room, or even around the kitchen table. Then we move to the dining room for the rest of the dinner. It looks very welcoming when guests enter the dining room with candles burning at the table and an amuse bouche waiting on each plate.. When we are all seated and I leave the table to quickly get my entrée(starter) ready, the guests can enjoy the amuse bouche at their leasure and by the time they are finished, I am ready and there with my starter, without them noticing my absence, since the amuse bouche kept them quite busy! To present such an amuse bouche ready at the table, you will have to keep to something that can be prepared beforehand and can stand a few minutes without melting, drying out, falling over etc.
Une pincée de fleur de sel:
- Keep the amuse bouche small and decorated attractively.
- This salmon terrine can also be served as a starter or as a summer lunch with a salad on the side.
- Replace half of the poached salmon with shrimp meat.
- Add some crushed red pepper berries for a different taste.
Brocante à Bordeaux:
Bordeaux has 2 huge brocantes on the place Quinconce every year…end of autumn and beginning of spring. I missed the spring brocante, but one doesn’t make the same mistake twice! On Saterday morning very early we jumped into our four wheels and took the road to Bordeaux, about two hours drive from us. We arrived in the cold, in the mist, just as les exposants were opening up their stalls. It was still quiet and calm and after our coffee and croissant(of course!!), I shifted my bag properly over my blades, pulled back my shoulders, rubbed my hands together, took a deep breath and advanced with that first step into this other world where I lose touch with reality and modern life and lose myself completely in the beauty of dust and rust..
Le coq de la France greets the visitor at Place Quinconce. I have a coq like that here at Coin Perdu..he thinks the whole of France belongs to him..attitude, attitude..!
Greeted by mist, but not at all disturbed by it!
Wouldn’t I love to have these drawers for my atelier! I hinted and hinted with puppy eyes lifted to mon chéri, but it is true what they say..no one as deaf as those who don’t want to hear… ah well…
Old postcards make my knees jello too, especially the ones with old towns and streets life from years back: I imagine seeing myself roaming about, or maybe cycling about…everybody cycled those days..
And of course, chairs – we do need to sit, don’t we. Sitting on chair that tell a story…isn’t that special? I think I might come back for these chairs in spring…will mon chéri fall for these I wonder..?
And a cutie..no, don’t ask me what outomobile this is. I knew, but forgot again..and mon chéri is in Paris, I can’t ask him…
It just keeps going on…and on…and on…, with something for everyone and every budget..
I also found mon bonheur…..a real trouvaille(bargain)! Mon chéri was happy too…I came home with only 11 small books and I have already finished reading one!
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- So, while the amuse bouche was enjoyed, the entrée has been siummering away..yes… topinambours and chestnut velouté with wild musqhroom croutôns.
- Another holiday French movie: l’orange de Noël
Alors mes amis…
à demain
Ronelle
Un noël à la campagne 1: Marinated herring and litchi cups, and foie gras with mango toasts.
It is a crazy time, the end of the year. Whether winter or summer, it is Christmas, gifts, parties, holidays, celebrations…and food. thank goodness it only happens once a year. I have decided to propose a menu over the following 5 days. A series of posts covering “Un Noël à la campagne“. (And non, it is NOT our Christmas menu.) I’ve chosen light food, a little bit more creamy, warm, cold, great French cheese and a showstopper dessert. But don’t fret. Most of the dishes can be made ahead of time and others without fuss or long processes. I hope it inspires you to play around with ideas of your own. The secret to a Christmas dinner is always… keep it simple and small and DON’T WASTE!
- Use any other fish you prefer, even tartare de poisson(raw fish).
- Cut the litchis on the opposite sides of the stem to make for pretty “lids”.
- Use small kiwis instead of litchis and crab meat instead of fish.
- Eat with small demitasse spoons.
- Keep in fridge until served.
- Use ham or other preferred cold meat instead of foie gras.
- When using cold beef, add some mustard between the layers.
- Use other firm slices of fruit in season instead of mango.
- Work on five helpings of each per person to leave room for the rest of the dinner to follow.
- The menu will continue tomorrow with the amuse bouche: Two salmon and avocado terrine.
- A nice French film for December – Tous les matins du monde with Gèrard Dépardieu ane Anne Brochet. It won the Louis Delluc prize for best film and the César for best music in 1992.
- Some links of the window displays:
à demain
Ronelle
Quick fleur de sel grissinis..and Past Decembers, chronicles 2: tables.
I like to nibble on a grissini with a glass of wine. It prevents the wine making me do stupid things.. Or dunk it in a cup of tomato soup, a gazpacho.. But frankly, the store bought grissini are awful. No matter how expensive or grand they are. They taste like compacted paper. Maybe you agree. Then you might enjoy this recipe which is so easy and so quick and so delicious and has absolutely nothing to do with compacted paper!
The recipe is so easy, I can do it in only two sentences…
- Unroll a sheet of puff pastry and cut into strips of about 15mm and divide each strip into two short strips. Brush the flat strips with one beaten egg.
- Take each strip at the ends and twist while you stretch a little at the same time . Place on a baking sheet, brush with olive oil and sprinkle with fleur de sel, freshly ground pepper and crushed red pepper berries.
- Place under grill for 8 minutes until golden, remove from the oven, turn them over, return and grill for another 8 minutes until golden.
- Remove and leave to cool.
- Can be stored in an airtight container for a week.
Pincée de fleur de sel:
- Sprinkle some grated Parmesan cheese on the flat strips, before twisting them. In which case you have to check your addition of salt, because the Parmesan is already very salty.
- Use other interesting salts..vanilla salt, sea salt, saffron salt(see photo of ingredients), maldon salt…
- Use some seeds of your choice. I’m not too fond of seeds like poppy seeds, which has no taste whatsoever and only embarrassingly sticks in between your teeth..
- Take care not to over bake your strips so they too indeed become compacted paper.
- Serve with a glass of wine or champagne or soup, in summer with a cold gazpacho.
- Sprinkle with sugar for something to serve with dessert or a champagne in summer.
- Bake only with brushed olive oil and when out of the oven, still warm, sprinkle liberally with icing sugar.
- Brush with melted butter for more flavor instead of olive oil.
..ingredients..
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As is the case all over the globe, December is family time. A time to snuggle in front of fires or laze on beaches and close to Christmas, we get together with families to open tins of cookies and traditional foods and drinks. Of course. It is Christmas. A time to remember. A time to forgive and forget. A time for peace..there is a song that says it all…
“Its a time for giving, a time for getting,
A time for forgiving and for forgetting.
Christmas is love, Christmas is peace,
A time for hating and fighting to cease..”
Mistletoe and wine -Cliff Richard
Getting together with families, whether only one or ten, we do it around tables and food than matter to us. After all, food is more than just nourishment for our bodies. It also feeds our senses. Our sensitive souls. Yes, a soul is a sensitive thing, we fight and cry and love with our souls.When we sit around a table and taste our apple pie, we remember our parents, our childhood, our children. Sometimes we laugh. Sometimes we cry. It is all good. We are feeding our souls.
Like the Chronicles 1 I have decided to also show our family tables, because it has now changed too…our Christmas table for the last 7 years at home has seated only our small family of 4. We have now grown to a wonderful 6 around the table! An exciting new chapter!
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I’ll leave you in peace to browse if you like or skip top the bottom if you don’t.
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- More photos of Decembers past can be seen in my gallery on the sidebar..Joyeux Noël.
- Music to add to your December playlist..Une Nuit à Versailles – Vanessa Paradis. I am quite the fan. Sure, there are some songs I skip, but mostly I enjoy them all. this is her 4th live album..hope you enjoy. Here is one of the songs..Il Y A
- Tomorrow I will see you with the last walk through memory lane… Easy caramel squares..and Chronicles III, backstage.
à plus!
Ronelle
Vin chaud..and Decembers past, chronicles I: trees
Vin chaud definitely has its place in our home during the winter months..which haven’t shown up yet..but I will be ready! It infuses the home with wonderful December flavors and cupping your hand around the glass, sipping slowly, truly brings it home. even in the Southern hemisphere it can be enjoyed for a summer December evening, especially outside; or taken to the beach on a moonlit evening, or by the barbie fire..it can only be good..or better than good..?
Pincée de sel:
- Serve the mulled wine warm to hot.
- Peel the orange very thin, so only get the outer skin and not the white which tends to add bitterness.
- Add or remove spices as your taste dictates.
- Start with less sugar , you can always add more later if needed.
- The flavors develop with standing..leave to stand at least 30 minutes for the flavors to infuse.
- Always pour the hot liquid onto a spoon into glass to prevent cracking.
- Cut the orange slices into quarters and remove the skin when adding to each glass..it is easier to drink without having an enormous slice of orange suddenly spilling the wine all over your chin! And the small quarters can be eaten after the glass is emptied, wonderfully gorged with the spiced wine.
When I packed up our Loire home in Montlouis a little while back, I came across our photo albums which stretch over years and years. I saw all Christmases past and was excited to realize that I captured them ALL on film or digital. My Christmas photos date back 26 years, to that very first year we became a family. Except for 2003, every Christmas the last 26 years is on film or digital…the preparations, the decor, our tree and our dinners. Unfortunately my photo albums are in storage, so I can’t show those Christmases. Maybe next year.
Our tradition had always been to decorate our tree on 1 December… we have a nice dinner by a candle we light every evening with dinner for the whole of December; in gratitude, remembering friends and family and for the love we have for one another. This has never changed, even now that our nest is empty. Our tradition also demands a different tree each year. Some years it was a live tree, some years a fake one, others were handmade, some were dry branches, it depended on the year’s flavor.
I have collected quite a few pieces over the years and I always kept in mind that we have 2 daughters who will one day have to share these decorations, so I saw to it that each of them will have the same of everything..a memory of Christmases in their childhood home. I hope it will give them and their children big pleasure one day to hang these little decorations on their own trees.
So, here we are; last week of November, but because I love Noël…and because I paged through albums…and because I am a sucker for sentiment and memories…and because we are starting a new chapter in our book of life stories… I want to share snippets of our Christmases-past until Saturday night, when we will see our 2012 tree up and candle lit for December 2012. ***************************************************
Noël 2004:
This year was the first year we had a dry branch, which had become a favorite in our home. We used only white decorations: a white rose in small vases(which were still unavailable and I had to bribe a florist to sell me some of hers). Large bells and fabric angels completed our tree and a group of snowmen around the base of the tree…oh yes of course, faerie lights!
To continue the white theme, I added white coloured chocolates and cookies on the table..not a good idea!
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Noël 2005:
This year’s tree was supposed to be an “angel” tree. I added some quotes I wrote on handmade paper, which we still use today..
Some détail on the angels and their quotes..
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Noël 2006:
A traditional tree was our choice for this year. I added some old postcards and voilà a very full tree.
..and some détail..small balck and white photographs of our family in small silver frames..still used today. and the cutest little pink angel cards I found in an antique store in Paris.
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Noël 2007:
Dry branches in une vieille jarre, decorated in silver, grey and white. I added rusted wired hearts and crosses. This year’s tree was a bitloaded and chaotic, but even that is OK, a good memory, because there were always a lot of hands helping, decorating, adding!
..a little détail corner I loved..
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Noël 2008:
Once again, an all white tree, but more modern with large balls of white cotton wool depicting snow and the cutest poilar bears, white baubles and small mirrors catching reflections. Even though it is a fake tree and the whole tree had a modern look, I was very happy with our tree..
..a favorite corner with old books..“La chatte, by Colette”. I somehow always have to add books to the tree..it goes hand in hand, doesn’t it..books and Christmas trees..
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Noël 2009:
This tree is my all time favorite tree..I loved this year’s tree! Fresh moss from my garden in Montlouis, the tree from the Loire, the dry hydrangeas were directly from the garden too..and books, books, books!
..my two favorite crosses that I found in Helsinki..
.a détail corner with silver baubles and grey felt reindeer, also a favorite decoration..
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Noël 2010:
This was one of only two years that we bought a tree..It was also the second time that I felt very very sad at the en of Christmas, when the tree was so dry and triste and it matched my tristesse. I really didn’t like the feeling of taking down decorations from a sad tree.. But while it was there…it was trasitional and pretty.
..with more traditional red and green and gold decorations..
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Noël 2011:
And finally, our first tree from last year at Coin Perdu. We have moved on. Montlouis is in the past. This tree came from our forest and I had our eldest daughter who helped me in searching for it and dragging it back home. The Noël agains the wall was quickly put together by things I found lying around and I added a few stars and mushrooms. I wanted to tell a story with this tree, because it is a tree depicting life here at Coin Perdu..the deer, the forest, the owls..
…these two owl represent the family of owls who loved in the barn and are now in the woods, because we now live in the barn..temporarily!
..and a favorite corner from last year’s tree..
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- And to add some new music to your December repertoire...Bach, fifteen classical holiday favorites. Beautiful to listen to, even though it isn’t December and Christmas yet. They can all be found on Deezer if you prefer to listen there..
- Continuing tomorrow: Quick fleur de sel grissini…and Decembers past, chronicles 11: table decor.
More photos can be seen in my gallery on the sidebar, Joyeux Noël.
à demain alors!
Ronelle
La madeleine de Marcel Proust
Who doesn’t know les madeleines de Marcel Proust..? Those well-known shell shaped petits gateaux with their particular little hump on the one side and the ribbed shell opposite side.
Recipe translation:
- 90g butter and a little more for the pans
- 90g flour
- 75g sugar
- 10g honey
- pinch of salt
- 2 eggs
*Melt the butter. In a bowl, whisk the eggs, sugar and salt for 5 minutes. Add the flour. Stir in with a wooden spoon. Add the cooled off melted butter and the honey. Leave to rest in the refrigerator for at least one hour.
Preheat the oven to 220 degrees C. Remove the dough from the fridge and leave at room temperature for 30 minutes. Melt the extra butter and brush the insides of madeleine pans. Fill the pans with the dough, about 1 tsp into each cavity. Bake for 10 minutes(5 minutes for the mini madeleines). Remove from the pans before completely cooled.
Extract from Proust, la cuisine retrouvé, Le Chêne, 1991. the recipe is created by Alain Senderens, who was inspired by the cooking of Proust.
Suggestions:
- Add the lemon zest of 1/2 lemon
- To get the nice hump on your madeleine, it is necessary to have the dough cool and the oven temperature high.
- Bake the mini Madeleines only 5 minutes.
- I prefer the real old fashioned metal pans. The ribbed shell effect is much more pronounced than when using the silicone pans.
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-My chickens produce small eggs with large egg yolks and I have to use 2 of them to replace 1 normal egg-
-Zest from a lemon to flavor les madeleines-
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Il etait une fois…La madeleine, histoires et recettes d’un produit d’exeption lorrain - Michel Caffier
(book to be found at Amazon.fr)
Marcel Proust said: (roughly translated from below) “One winter’s day, when I came home; my mother saw how cold I was and offered me a cup of tea. I didn’t usually drink tea and I refused, but then I changed my mind. she brought me some small cakes called madeleines which seemed to be molded in a scallop shell. Still overwhelmed by the sad day I had and the sad day that lay ahead , I mechanically brought a teaspoon of tea, in which I softened a piece of madeleine, to my lips. At that moment, when it touched my palate, I trembled, suddenly very aware of something extraordinary happening to me. I was overcome with a deilcious pleasure; isolated, without notion of its cause..I ceased feeling mediocre, ordinary, mortal. Where could this powerful joy have come from? I sensed it had something to do with the tasting of this tea and cake.”
This wonderful little book is all about la madelene, how this delicious French petit gateau was born, how it got its name, how it is labelled;, sold at the stations by young maidens, the influence of St Jacques de Compostelle and it ends with the traditional recipe, which is the ones I used, and a list of additions to change the madeleine with some chocolate, hone, lemon and more.
Legend has it that one day, at the chateau de Commercy of Stanislas, in the middle of a beautiful meal, the maître d’hotel reported an incident to the prince: out of anger towards his chef, the assistant chef took out his anger on the serving of the dessert. It is unsure in which form this revenge was, but the fact was, that there was no dessert to be served. A maidservant, witnessing the distress of the maître d’hotel, offered him a solution.Tender petits gateaux, the way her grandmother made it. Necessity reigns and Madeleine Paulmier was given permission to present her little cakes for dessert. Of course it was a huge success and so la Madeleine was born.
A typical scene at the station of Commercy: young women selling madeleines to travelers. In a poem, Jacques Prévert recalls these little cakes so often bought by the soldiers of Verdun with their last trip. (postcard dated beginning XXth century).
At Commercy, the sign the bell ringer was created by the Colombe family, a line of bakers for over 150 years.From the 1780′s, Claude Colombe used the secret recipe of Madeleine Paulmier.
à la prochaine
Ronelle
Goat’s cheese and caramelized apple salad.. and ochre abundance.
Once again, I had to scratch my head to think of a recipe that would accompany the stunning ochre colours of fall. Of course not only in colour, but also in taste, spirit, ambiance..Of course..cheese. I can’t believe I haven’t shared this simple salad yet. It can be manipulated and changed according to the seasons and is always a winner with its warm toast, cheese and apple and fresh green salad.
Une pincée de fleur de sel:
- Place the apple rounds and goat’s cheese on toasted bread before putting under the grill.
- Take care to slice your apples, bread for toast and cheese more or less the same size.
- Use slices of Camembert instead of goat’s cheese.
- Use pears or quince instead of apples.
- Use brown sugar to caramelize the pears or quince instead of honey and serve with a helping of quince jam/jelly.
- Play around and make your own combinations to serve a melted cheese and apple/pear/quince salad.
..stillife nicked by a chicken..
..stillife with Royal Gala apples..
..walnut oil, walnut vinegar, raspberry vinegar, truffle vinegar..
Our fall colors have only now really reached their peak and the ochres are in abundance. I don’t have much to say, except that nature is at the moment an explosion of magnificence..
à la prochaine!
Ronelle
Chocolat mendiant tart..and brown to cream inspiration.
I am very rarely inspired by a recipe. It almost never happens happens that I eat something great and I want the recipe. Of course I enjoy it, but my true inspiration to create a recipe comes from “things” of everyday life. At the moment I am inspired by colour. Every day as I watch nature, I witness colours deepen and darken, fade and disappear. I am mesmerized by the dark of wet wood.. the doors, the windows, the wood piles along the country roads ready for winter fires, the deep beiges of dry fields, the soft creams of the sheep grazing the green hills..and then I remember that recipe saw in a magazine, or the one I tasted at a friends home, and I’m inspired to create the same. This time - A chocolate mendiant tart I saw in a magazine at the hairdresser. I can’t remember the magazine, or theexact ingredients, except for the addition of the Nutella and the icing sugar roasted nuts. And yes, the chocolate colour perfect to accompany the browns I see around me. And the taste..perfect for the cold rainy days..or any other day!
Une Pincée de fleur de sel:
- I used orangettes(candied orange strips). See crystallized orange strips how to make them. It is worth making them yourself to buying those tasteless ones in the supermarket.
- Other dried fruits I used: Dried figs cut in slices and dried cranberries.
- Nuts I used: Freshly shelled walnuts and pistachios.
- I didn’t use a sweet pastry, because the chocolate is sweet enough.
- This dough is enough for 2 tarts. I always make a double quantity so I have a spare pastry ready to roll out in the freezer.
- Consider using this pastry recipe..Omit the cheese, thyme and peppercorns in the recipe. It is much more buttery, delicious of course, but also richer.
- Leave the tart/tartlets to stand for a day to develop flavor.
- It is important to leave the dough to rest. I always leave my dough overnight, it prevents shrinking. This time I was too hurried and in the photo you can see the result..shrinkage!
..an old dilapidated, but charming door contrast beautifully with white stone walls..
..typical Corréze country-with light cream stone houses and dark roofs, dark shutters, rusted barn equipment, nestling in the green hills..
green Corréze hills with brown soil prepared for new fields, dry cornfields of the past season and stark, late autumn trees..
..happy, creamy white sheep roaming the green hills..
..two friends, a familiar Corrézien sight..
..this is a time of year I love to sketch. At the moment, I am truly inspired by the browns and the shapes, especially those of leaves, branches and everything else I find on my walks..
..the stacks of wood ready for the fast approaching winter..
Rustic pumpkin tart with onions and goats cheese.. and autumn gives us umber and sienna.
Autumn asks for rustic food. Because some days are sunny and mild, meals can still be enjoyed outside and as such a homey, rustic meal can add warmth and cosiness. A rustic meal also falls in step with the colours of the season, as the pumpkin tart shows. So what can be better than being right in the spirit of the season!
***Errata: 3. PASTRY: .. “Use a bit MORE water if too dry and add more flour if needed…”
Une pincée de sel:
- Sweet potatoes are just as good instead of pumpkin..treat the sweet potatoes the same way.
- Use wholewheat flour instead of plain flour.
- Drizzle some herb honey over the pumpkin just before serving, or caramelize the pumpkin with some honey.
- Make individual servings of tartlets instead of one large tart.
- Use leeks instead of red onion.
..ingredients..
..and autumn gives us umber and sienna..
When I think of winter think of black and white, grey, mystery, design.. Spring makes me think of flowery pinks, blues, lavenders, whites..In summer it is the exuberance of reds and yellows, that come to mind… Autumn gives us siennas and umbers, rich, embracing us with its warmth. I always think that it is the season for artists.
I wish you a lovely artist’s season!
à bientôt
Ronelle
Quince crumble with orange and ginger..and bistrot flavor.
Quinces are bistro food…either in the form of jams and jellies or simmering on the stove for a compote or in the oven as a side dish. In season, freshly picked from the garden, on the market, they are on all the bistro menus for as long as the season lasts. And a crumble says it all. Comfort, warmth, flavor, senses, laughter, friends, cosiness, delicious.. a few words to capture a quince…and a bistrot.
Une pincée de fleur de sel:
- Boil the seeds and inner core along with the dice of quince – it flavors the mixture ant thickens the syrup.
- Replace the ginger with cinnamon if you don’t like ginger.
- Make smaller ramequins of crumble and serve as part of a plate of three dessert.
- Use apple with quince.
..whipped cream, slice of orange and a ramequin of crumble..
..ingredients..
..Bistro flavor..
Life is a ratatouille, a blanquette, a bourguignon. It is a tartelette, a crumble, a millefeuille… life is a bistrot. No Michelin star restaurant, or any well known chef or trendy novelty or brocante can capture French life like le bistro. It is the place we go for our lunch or dinner because it feels like home. It is the place we go for our café, because that is where our friends are.
..bistrot at Coin Perdu..
We depend on the chef of le bistro to entice us with le plat du jour, or better yet, le menu du jour, where we sit back with a carafe of house wine and wait for our entrée et plat, or plat et dessert. The menu for the day mostly consists of either a starter and main course OR main course and dessert. Of course written on the blackboard, since the menu of the day follows the season! So never trust a bistrot without a blackboard!
.. plat du jour at Coin Perdu…
Bistrot life is just in my blood I guess. I love my coffee and croissant. Freshly squeezed orange juice. Pierrot gourmand. I love the simple French home kitchen where life is about family, friends and food. Around a bistrot table, discussion is always about the food. Of course other subjects are touched, but the food is always an obvious point of discussion…”is it delicious, or not so good today? Too much salt on the salmon? Too little butter in the sauce? Is the housewine good with the bourguignon? Is this year’s November Beaujolais better than last year..?”
..also called café des artistes..
I love the typically bistrot serviette, which speaks of the simplicity, but warmth of the French home kitchen. Simplicity doesn’t mean uninteresting or plain or boring, on the contrary. The French kitchen is filled with the exiting freshness of each season, whether it is in setting the table or making a soup or serving a Paris-brest. Frou-frou is left to the stage at Moulin rouge..in the bistro kitchen the soul is naked and simple..honest and true.
..des serviettes de mon bistrot..
I love La place, where a bistrot is always nestled between tables and chairs, people and fountains, pigeons and dogs of all colors. It is a place where the placid passing by of the morning makes way for the clutter of knives and forks, the clinking of glasses and loud chatter of happy eaters at midday.
..and outside we’ll find la place du café..
Some of my most favorite Bistrot books, which I know almost by heart from reading them again and again. They can be found on amazon.fr.
..Esprit bistrot..
..”Lotte de Bretagne piquée au chorizo, risotto façon paella”-Bruno Doucet à La Regalade
et bistro L’Ami Jean..
..Bistrots de chefs à Paris..
..Cyril Bourlois – bistrot Aux vieux comptoir..
..Simplement bistrot- Yves Camdeborde..
..La tarte fine aux pommes – Yves Camdeborde
..Bistrot; autour et avec les recettes du Paul Bert – Bertrand Auboyneau et François Siumon..
..l’cailler du bistrot et une serveuse..
..Un café à la campagne – Christophe Lefébure..
..to the left: Chez Baudy à Giverny, where American artists gathered at the turn of the XIX and XXth centuriesto be in the presence of Monet..and ancient cafés to the right..
Ambiance – Champignons d’Octobre.
Armed with my camera and macro lens, my boots and hat, I headed for the woods.
Goal?
But…champignons of course!!
..my favorite hat..
Note: I’m not a mushroom expert, except when it comes to eating them, in which case I do have a strong opinion. So I may be wrong in my classification of these mushrooms. It is very difficult to identify them, since some are so close in appearance and character. See the end of the post for the sources I tapped into. The photos are of course my own.
..Entoloma lividum - toxic, under leaves
.. Hypholoma fasciculare – a poisonous mushroom, very common, grows on dead wood..
..Polypore feutré (Inonotus cuticularis)- a parasite that live on the damaged parts of live trees..
..armillaria gallica – toxic, grows on dead branches and leaves
..dacrymyces microsporus -grows on dead branches and tree trunks..
..Clavaire etroite – common on dead leaves and rotting wood..
..Russules Maculée – common under leaves on alcalic soil..
- More photos can be seen in my gallery in the sidebar: Champignons d’automne.
Sources:
- http://mycorance.free.fr/index.htm
- Le nouveau guide des champignons – Cécile Lemoine
- Champignons -Polesse Jean Marie
- Les champignons de France – Hervé Chaumeton
I will soon have to go back into the woods, because I haven’ captured even half of what is still out there; And some of my photos didn’t turn out good enough which I’ll have to redo. So, until such time…
♥ don’t eat mushrooms which haven’t been identified by an expert..
♥ keep unidentified mushrooms apart for the others..
♥ clean your hands after touching a strange mushroom..
♥ don’t forget your camera..
à bientôt!
Ronelle
Autumn in Amsterdam..and a lamb tajine.
Once again, a great time spent on my feet. This time round I spent my days leisurely strolling around. Gone are the days I fly on my feet and hyperventilate to catch all museum doors open. Now I simply enjoy the different culture which I find myself in for a few days, the different lifestyle and the habits of the pedestrian passing me by, and I fall in with each moment as it presents itself. And I still have a lot of fun..like getting lost.
I thought I knew Amsterdam by now, but I got so lost this time I almost ended up in Antwerpen! I walked for 2 hours before admitting I am lost and then spent almost another 2 to get out of my predicament and to some familiar ground. I have a good sense of direction(usually) and very rarely use a map and I have (usually) some great experiences with getting a bit lost. Unfortunately this wasn’t one of those occasions where one falls upon treasures on your lost road, on the contrary, it was a bit challenging. Maybe because it started getting dark and the streets I wandered started getting empty, or maybe because I saw so many black dogs lying outside the doors, or could it be the barred doors and windows I passed? With a dead phone battery and a very fertile imagination I continued walking. When I saw a young woman with a black Doberman on a leash, I decided this was my saving line..I followed her, not having the slightest idea where she was going, but I hoped if something happened, maybe she would unleash that black dog. I also had the good hope that she would get me to a less scarier corner. It worked. Following her brought me back to where I could at least see the church tower and I started breathing easier again.
By that time, my feet burned from wearing winter shoes my feet aren’t used to yet, I was hungry and thirsty and exhausted from visualizing the end of my life. A tiny Turkish eating corner and its beautiful young owner with her long dark black hair came to my rescue. I plonked my tired body into one of her chairs and ordered a chicken tajine with yellow rice and dried fruits and beetroot and a large glass of mint tea. That was the best meal I’ve ever had and I could see a future ahead of me again!
So, in commemoration of that wonderful reviving tajine, here is my version of it…delicious if I may say so myself..or maybe it lies in the memory..
..Tajine d’agneau(lamb tajine)..
Une pincée de fleur de sel:
- Use whichever meat you prefer, just adjust the cooking time. White meat like chicken cooks quicker than red meat like lamb and beef.
- ALWAYS brown your pieces of meat before making a stewing dish..it enhances flavor.
- Don’t drown your meat with liquid when braising. Adding a little liquid thorough the cooking time makes for a more flavorful and thicker, caramelized sauce.
- Add fruits towards the end if you want whole pieces of fruit in your meal. Adding them earlier will break up the fruit and thicken and naturally sweeten the sauce
- A tajine served the next day is even better in flavor. Just add a little water to reheat because the sauce thickens when standing.
Everybody knows Amsterdam for its tulips and canals and of course bicycles. And so, like all tourists, I also took some typical touristy shots, depicting Amsterdam in its daily habit. Of course there is much more to a buzzing city like Amsterdam apart from its colorful dress code. There is its poverty and illness, its age and constructional city problems, the crime and simply mean people, as I’ve had the misfortune of discovering.
..My soup bench and the surprise element..
But there is also the surprise element like when I was taken aback by a young man, staggering towards me and my soup on a bench(above). With a half empty bottle in his one hand and a full one in the other, he asked me in Dutch for a cigarette; I shook my head and pulled up my shoulders, suggesting I don’t understand. He switched to English and again I shrugged my shoulders. Being convinced he would understand no word of French, I answered him and satisfied with myself, I turned my attention to my soup. In perfect French, he addressed me again and even paid me an askew compliment, while holding out his hand to me in greeting. I almost swallowed my soup cup. What are the odds of a street bum speaking 3 languages fluently? Of course I had to take his sweaty hand in acknowledgement of him checkmating me in my own game.
..Pompadour chocolates and coffee..
I frequently stopped r for so,something to drink, which would be either a coffee or freshly squeezed orange juice. And it hit me how the little coffee shops differ so immensely from ours here in France. It could be anything from only one tiny table to a single wooden bench or a row of cushions. This is what I wanted to capture.
..Royal bagels and muffins..
..Greenwoods, with everything and anything..
..A single bench at LEF..
..Cushions and blankies at Kaldi..
..So many, many more coffee shops to choose from..
I skipped on museums this time, but I visited many an art gallery..some highly expensive, some interesting and some plain boring. But there is sure something for everyone. And with capturing a little of the art here in Amsterdam, I couldn’t resist being a little kitschy in introducing a bicycle sweeping by in front of my lens…now that was fun!
Of course Amsterdam isn’t Amsterdam without its bulbs. I carried somewhat heavy on my plastic bag all the way back to Coin Perdu, where they await their planting. Bulbs, bulbs and bulbs..will they grow?
..Bulbs and bulbs and bulbs..
Too soon I had to say goodbye to my new friends and head back home. But there is always the prospect of seeing them again..I wonder what experiences will await me then..
..dear friends..
..à bientôt..
Ronelle
Frittata à la “Mon Chéri”..and a late summer “potager” (veggie garden).
Sunday was a real “Dimanche à la campagne” at Coin Perdu. Our children from Toulouse visited the weekend, the sun was shining, we stopped working on our house for the day and we had a great brunch outside under the Tilleul tree. What made it really perfect was that Mon Chéri made lunch! I just sat in the shade, sipped my Rosè and enjoyed the company of the people I love. This frittata/tortilla/ omelette is the brainchild of Mon Chéri and it changes every time he makes it which course is typical of a frittata…you use whatever is available and to your liking!
..frittata/tortilla/omelette on the barbecue..
..the assistant earns her lunch..
..la recette..
Une petite pensée:
- Make a frittata to empty the fridge at the end of a month.
- Normally a frittata is done on the stove and placed under a grill for a few minutes before serving. I is firm enough to cut into slices.
- If you want it creamier, add a TBSP of crème fraîche just after you’ve added the eggs and stir .
- Always add a sprinkling of freshly cut herbs before serving for a fresh appeal.
- Place your frittata under the grill for a few minutes to have it puff up, melt the cheese if added and brown nicely.
- To make it vegetarian, omit the left over meat.
- Be creative with your frittata.
- Serve with fresh green salad, toast or country bread and fruit.
..dèjeuner à la campagne..
Our potager here at Coin Perdu is a bit empty at the moment. (You can see a little of the evolution of the potager the last 2 years on my Coin Perdu-blog: Moving forward and A garden in the making.)
But back to the moment: ..the strawberries try desperately to produce one last crop… I sure did something wrong, because my garlic went to seed and is even smaller than when I planted them!… I lost all my newly planted carrots by simple neglect unfortunately (I didn’t water them…too lazy?)…my basil dried up too, but I still have some new leaves pushing, so I’m not completely hopeless!…My onions are all dug up…my young leeks look a bit frail…
..an empty late summer potager..
But on the other hand…my maize (corn) looks beautiful, although few…my pumpkin is coming along beautifully and already have little pumpkins all over…I am in love with all my grey foliaged herbs like the Absinthe(Artemisia absinthium), the santolinas, the grey potent curry plants..
..absinthe, french marigolds, tomatoes, maize, pumpkin herbs..
My artichokes are late, but I’m happy, even though I have only one plant carrying buds…next year I will have plenty of artichokes..enough to leave for flowering and enough for eating!…
..artichokes..
One thing I don’t fail at, is growing beets…deliciously sweet, small and big, the young leaves delicious in salads. We have feasted this season on fresh beets and I’ve just planted some more and I’m already picking the leaves for colour in my salads – of course beets are one of the easiest vegetables to grow, but I pretend they are very difficult and I’m just soo good!…
..young beetroot peeping through the lavender..
A lovely green view on my potager..I have to add that this photo was taken just after some hard work, like weeding and digging-in horse manure(with the help of sweet Mon chéri of course) and pruning and all the labour a potager asks for…but still… quite pretty with the bright tansy and gay French marigolfds, the cloches and yellow pots, tomato forest… heh?…
..bright yellows for a potager..
Now just look at my maize (admitting again in a whisper that Mon Chéri sees to it being watered…?). In France maize is not eaten “corn on the cob” wise. On the contrary, it is seen as animal food and frowned upon as human food..but once they try it our way..on the BBQ.. with butter and fleur de sel..they are converted!…
..maize(corn on the cob)..
Of course I have camomile, as everubody does…how can one not have Camomile…such an easy growing, abundant and gratifying herb! Don’t trust the marker…nothing is what it seems here at Coin Perdu…
rosemary…oops non, camomile..
Aha…the tomatoes – last year I was conscientious and my tomatoes were properly staked and all the necessary pinching and mulching were religiously done and they were beautiful! This year, it is more of a tomato war with cherries and grapes and rondes and ovals fighting for air and power and it is an ordeal to harvest, but when we succeed, we have nice sweet abundant crops; I’ll be perfect again next year!…
..tomatoes..
As said…I love the santolinas…the greens and the greys…mixed with lavender, I can dwell there for hours. Hopefully I’ll have a whole field of mixed santolinas and lavenders next year – it all comes down to efficient planning?…
..beautiful santolina..
The visitors are bountiful and it rewards the hard work of gardening without pesticides! This young lady goes by the pretty name of le Nacré de la ronce(Brenthis daphné)…
..Nacre de la ronce..
Without planning it, my potager developed and grew towards the yellows. And I love it! Yellows, oranges, greens, whites and grey. Beautiful. But only in my garden. and only in the potager. The rest stays all white. And definitely not on my body! Look at these cheeky marigolds, bursting with energy!… and they get picked when they start to wilt, the petals are dried and used in salads..Nothing goes to waste .
..French marigolds..
Salads. A potager isn’t a potager without its salads. A leaf here and a leaf there, a handful f tomatoes, a basil leaf, a beetroot leaf … voilà, a salad for lunch….
salads (feuille de chène)
I’m one of those crazy gardeners… I am greedy, I plant too much, I plant too close together, I sow too many seeds… And so I planted far too many courgettes for our household and we ended up having these giants…pretty to look at, not as tasty as the young sweet courgettes though. But I always reason that life must be pretty too, not only practical and sensible, and that same reasoning goes for a potager…pretty has its place too in a potager. So here they are, my pretty giants!…
..pretty giants..
I hope you enjoyed walking with me through my potager at the end of the summer…almost.
A potager is hard work…all that weeding, the watering, the planting and seeding, the harsh summer sun, fighting the slugs and the deer, the rabbits and snails……it IS hard work and I am fa..aar from being the most effective gardener. Around us, everything grows and wanders like it wishes(animals included, people included) and when the worms devour my artichokes, I break into an instant fit and man and animal flees, but then calm down and casually start over again. We pretty much believe in laisser faire, so you will never see perfection around here, but I believe that it is a stress free way of gardening. What is a few weeds after all? And insects do more good than harm, and if the snails feed on your salads, just plant a few more.. or plant some sorrel to keep them away from your salad(snails adore sorrel)..or cover the soil with broken eggshells, or ash from the barbecue…live and let live..
OK. I have to shower and clean my nails and go find my gloves, which stayed behind somewhere in the potager…
Happy gardening!
Ronelle
French Pierrot Gourmand bonbons et sucettes(lollipops)
Et voila…M Pierrot Gourmand, as promised!
We love our apéro (apéritif) before dinner. It can be many things and always quick and easy. Only with visitors do I try to do something more “travaillé” more elaborate. But most of the time it will be fresh tomatoes with some mozzarella, or a bowl of home marinated olives, or melted Camembert and baguette slices, or carrot sticks with vinaigrette dip, or brushcetta… These little tomato cocktails are very popular. Fresh from our tomato vines, they are dipped in caramel and in poppy seed and stuck into Pierrot and served with cold Provencal Rosé wine on the patio while Mon Chéri prepares his fire for our dinner… this is of course in summer where one can’t be anywhere else but outside!
Suggestions:
- Dip the caramelized tips into any finish of your choice: dessicated coconut for a tropical touch; toasted seame seeds, finely chopped basil, or mixed fresh herbs; gremola; chopped dried tomatoes flakes, milled peppercorns, chopped nuts of your choice…
- Don’t make the caramel too dark or else it will taste burnt.
- Use wooden lollipop sticks for an authentic feel or use toothpicks and serve on wooden beard.
- Serve with cold white or Rosé wines along with a bowl of torn and seasoned buffalo mozzarella pieces.
The birth of Pierrot Gourmand:
At the end of the XIXth century, the famous actor Debourreau created and played his own pantomime on the melody of “Au clair de la lune“. The personage Pierrot inspired Adolphe Willette, an artist to create a poetic Pierrot. He was referred to as “le Pierrot de Montmartre“. In 1892 Monsieur Everard of Everard and Herbert industries gave birth to a marquette of Pierrot sitting on the moon, offering bonbons to children. And so Pierrot Gourmand was born.
The first lollipop was invented by Everard in 1924, made of barley sugar, fruit flavors, cola and caramel and shaped in the form of a spear head. The milky caramel was the first flavor on the market. Up until today Pierrot Gourmand lollipops still exist in both the round and original spear head shape. With a production of over 2000 tons of candy per year, the fifties was regarded as the golden years for Pierrot Gourmand. Today it is part of the Agro-industriel-andros group, well known for its Andros jams and juices.
More reading on Pierrot gourmand:
* Adolphe Willett, the Pierrot of Montmartre.
* “Souvenirs d’une p’tite Parisienne“.
*« Pierrot Gourmand, un siècle de création sucrée », Cherche Midi Editeur
..à bientôt mes amis!..
Ronelle
Coley fish(lieu noir) in crispy filo pastry.
I make only easy, simple and quick food. I have done the difficult, intricate thing, but now I enjoy doing relaxed cooking. This is another very simple, very versatile recipe, which I’m sure many a home has in its possession. Only the presentation differs from the one occasion to the next and the one family to the next.
Suggestions:
- Use any other white fish.
- Instead of folding the pastry in rolls, fold them in triangles.
- serve as a cold apéritif before dinner with a cold dry white wine.
- The same recipe can be used in different ways: as a crumble with a breadcrumb, butter and oats topping and baked in the oven. OR topped with mashed potatoes and baked in the oven, OR with flour and butter and eggs added for some fish cakes…
- Can be served small as a starter or larger as a light lunch with a big mixed salad.
***************************************************************************
Some Koi images. I’m not truly a fish person, but Koi can fascinate me with their movements, their colors and their behaviour. they really have personalities, which I didn’t believe until I saw it for myself. I have done some paintings and some studies of them, but find it very difficult…it is much easier to capture the personality of a person than a fish!
…Koi…
Have a great weekend!
à bientôt
Ronelle
