We have harvested some delicious nectarines from our newly planted nectarine tree. Our first apricots and cherries were stolen by someone..I will have to take stronger measurements against the feathered folk next year…
This rustic tart is prepared in a jiff, bakes 40 minutes, just enough time to get the coffee ready, clean up and call everybody to the table under the old oak tree.
Pincée de fleur de sel:
- Use other fruits like apricots, or apples, pears, peaches, plums…
- Use pine nuts or pistachios instead of almonds.
- Be careful not to use too strong a honey like lavender honey which will completely overpower the tart.
- Serve warm with a dollop of créme fraiche, or a dollop of ice cream on hot days.
- When the flesh of the nectarines stick to the seed, place the nectarine on its stem side and cut a cheek on each wide side of the nectarine from top to bottom, close to the seed. Cut each cheek in half to get neat quarters. Cut off the rest of the flesh on each narrow side of the seed which already resembles en quarter.
Yesterday it was time for the new mother hens and their chicks to be upgraded to the chicken coop. When the chicks are born, I always take them and mamans from the chicken coop and keep them aside in a basket with me where I know they are safe and I get to enjoy the chicks more as well. Every moring they are taken outside and the flap lifted and they scurry out, happy to see light(and me, I hope) and every evening they move into their beds themselves, I close the flap and bring them inside. After a three weeks or so, when the chicks are strong enough and they start walking with the rest of the flock, I walk them to the chicken coop late afternoons, have them investigate and integrate en find their spot among the others. This takes a few evenings, because the rankings have now been disturbed in the poulailler and new ones have to be established. Never a dull moment.
..les deux mamans et leurs petits poussins..
..la poulailler “secondaire” ou elles partent en “vacances” (the holiday home where they spend their vacation)…
..le gardien devant la poulailler (guarding the chicken coop)..
In “le jardin de Ronelle” everything is a bit wild in July. The weeds win me over a bit, the lawns need constant mowing and trimming and deadheading drag behind. The chicks appear and begs for attention, the rabbits multiply and eat my salads… the tomatoes are growing like Jack’s beanstalk and we can keep up with the abundance of courgettes! Not to forget my constant desire to plant more and change again and again.
..les lapins n’attendent pas une invitation, elles sont trop à l’aise déja(the rabbits don’t await an invitation , thye just make themselves at home)..
At times like these, I just sit back and start focusing on the corners and little details that work together to make a garden. Some small corners and moments that give me pleasure. They tell a story in their own way.
..mais mignons quand même (but so cute)…
.Quelques morceaux de porcelaine voisinent un pelargonium odorant dans la mini serre ( old pieces of porcelain next to a scented géranium in a mini greenhouse)..
..les chaises et les lanternes (chairs and lanterns)…
..mon chéri picking some nectarines..
..J’adore mes pelargoniums odorants sur la table ( I love my scented geraniums on our outdorro table)..
Ice cream is a big favorite in our home. Usually I have my one or two scoops in a little bowl and mon chéri takes over the rest of the contaziner. As you see here, Carte d’or being very popular here. Apparently Carte d’Or saw the light in 1978 in France with only 5 flavors and their latest flavors arr absolutely just to die for..I am close to not handing over the container to mon chéri! See Carte d’Or here.
..et surtout la glace!..
..mes agapanthes bleue..
..dipladania blanc et les lavandes à l’arriére plan ( dipladenia agains a backdrop of lavenders)..
..L’heure de siésta!
..un verre de vin, une magazine et la tranquilité (a glass of wine a magazine and calm)..
à la prochaine fois
When your potager starts exploding with courgettes, it is time to come up with all sorts of ways to eat those courgettes without getting bored. But even so, by the end of summer, I feel like a courgette and can’t even look at one, let alone eat it. Courgettes are more flavorful when they are young and nothing needs to be added to give them moire flavor. These tartines can be served s a starter, a lunch with a salad, or as an apéro before dinner..and come to think of it, why not pack it for a pique-nique?
- Add some goat’s cheese or feta cheese to the tartines.
- Leave the toasts and serve as a tagliatelle pasta, topped with a fillet of fish of your choice and a salad.
- Make croutons instead of toasts and add along with the grilled courgettes to a salad. Top with dry roasted pine nuts, grated Parmesan cheese and a mustard vinaigrette.
Les jardins de Colette is a large botanical garden at the foot of the chateau Castel-novel, where the French writer Colette lived with her 2nd husband Henry de Jouvenel and her daughter Bel-Gazou. The gardens were created in 2008 and depict her tumultuous life which centered around her insatiable desire for creating. You will surely know her for her novels Chéri in 1920 and of course Gigi from 1944, upon which the musical film was based and in which Leslie Caron played Gigi. Colette’s real name was actually Sidonie-Gabrielle , her last name/surname being Colette. But I’m her to show you the garden dedicated to her…so, to read about Sidonie-Gabrielle Colette, you can pick and choose a site on Google.
Some trinkets in the store…and I found their little truck quite cute…and a rose named after Colette in 1995…
…Veronique flowers in abundance in the garden of her childhood in Bourgogne…and bees in abundance….
..le jardin de Rozven in Bretagne was bought by her friend, Missy, in 1910 and for 10 years afterwards Colette and her family still spent their summers at Rozven.
…a potager, part of remembering her childhood..
..a labyrinth in the shape of a papillon, where kiddies are told stories while finding their way to the end..
..some annuals planted in the jardin de Saint- Sauveur-en -Puisaye in Bourgogne...
..an english garden..”aussi libre qu’elle”..as free in spirit as she was…
…a little refuge for insects..
Colette with her brother in childhood…
…her love for animals clearly comes across in her books..
..la coccinelle and le papillon..les amis du jardin!
In the Correze gardin at Castel-Novel a little cabane/gloriettes was constructed from willow branches..
..The olive trees and lavenders from the Provence garden..
..a bit of freshness with a canal of water and fountain..
In the rose garden her favorite rose can be found…Cuisse de Nymphe
..as well as one of my favorites...Honore de Balzac…
And lastly, a lane of tilleuls trees to remind of her last years spent in Paris, where her windows opened onto the gardens of the palais Royal…
With something cool to drink, we finished this tour through the gardens of Colette and it was time to return to reality. I felt a vibrant kinship with her and her creativity, her desire to live to the full, her love for nature and animals and maybe one day I can retrace her steps to really experience what her life was like…
à la prochaine fois!
We are outside. Non stop. The weather couldn’t be more perfect. The days are wonderfully warm, sunny. The cigales are crazily announcing summer in the meadows. I am crazily happy.
Taking our meals outside in summer is a given. Preparing it outside is a given too. These tomato and goats cheese apéros ( appetizers)do it both ways. It is prepared by the barbeque fire. It is grilled on the fire. It is eaten by the fire. An ice cold dry rosé wine and life is crazily wonderful.
Pincée de fleur de sel:
- Use feta cheese instead of goat’s cheese.
- Use feuille de brick, if available, which is not as thin and delicate as phyllo pastry.
- Add some flaked fish of your choice or add a sardine, in which case you can use dill or coriander instead of basil.
- Use other herbs of your choice..
- Leave out the tomato and add fresh spinach leaves and dry roasted pine nuts for a more Greek flavour.
- To serve as something sweet with coffee after barbeque…roll chocolates, chopped nuts of your choice and a mint leaf in the pastry sheets, treat the same way on the coals and enjoy with coffee around the fire.
Place at an appropriate distance above the coals on a grill.
Brush with a home made rosemary brush and olive oil.
We visited friends in Bretagne and were treated in typical Breton fashion to a wealth of cuisine Bretonne. Seafoods galore, vegetables, notably carrottes Nantaises( of which I have planted in my potager), crépes and galettes, sablés, far breton, quatre quart, kouign amann, cidre, beignets, butter, butter, butter… It is truly a good thing we don’t live in Bretagne for I would have rolled instead of walked. Fortunately, we did a lot of walking to fight the calories. I invite you now on some of our promenades around Rennes and the seaside villages of Tharon and Pornic.
Promenades en mer…boat trips.
The port of Pornic is quaint and with the perfect summer weather we had, the whole world crept out of their shells comme les escargots de leurs coquilles(like snails from their shells).
Le blanc du nil is a well known chain store in the French seaside villages. They sell only white cotton and linen clothes and I love it for the prices and the loose summer dresses, shirts and slacks and skirts. And of course the all white look makes you feel cool and light. And a little chic too…
The walkway was filled with people, basking in summer sun, seeking out some dappled shade and licking dripping ice creams. We did too.
A lonesome Canna lily adding some charm to an ordinary signpost indicating the way to the hotel de Ville of Pornic.
Back in Tharon, it was time for eating again, something we did too much of , but enjoyed so much! The boulangerie Tharonnaise is comfortably just a walk down the road where one doesn’t mind queuing for all the bakes delicacies I mentioned above.
One of those wonderful delicious sinful and dangerous cakes, is the kouign amann, for which Bretagne is known for. I DO plan on baking it, sharing it with you, I REALLY DO! But only after I lost the 3 kg I picked up after eating it in Bretagne! Typical Ronelle style, one slice was not enough…It is literally a butter cake and a little challenging on the making-side: made with bread dough and folded like puff pastry with loads of butter and sugar which, during the baking process, gives you a devilishly, deliciously, flaked caramelized cake.
One of our outings was also just down the road…a regular vide grenier in Tharon. As you can see below..one man’s junk becomes another man’s fortune. We found some fortunes there too…
Of course we visited the beach with its colourful cabanes which mostly belong to the inhabitants of Tharon and gets unlocked every season to let out the sunscreens and chairs and umbrellas and beachballs…
As is shown below…the beach umbrella and bags and towels and kiddies were let out of the colourful cabanes.. well, maybe not the kiddies…
A close up..
A lunch of langoustines, and lemon mayonnaise with baguettes from la boulangerie and accompanied by a crisp white wine.
In Rennes the géraniums on the windowsills paraded shamelessly in their beauty and gaiety.
We had a schedule to follow in Rennes, a to-do list that kept us on a quick run. Nonetheless we found the time for a pit stop in the centre ville to have un café créme et un allongé, while we drooled at seeing the bar à crépe which was just opening its doors early morning. Next time.
Centre ville in Rennes.
Hope you had fun on this promenade. And I hope you on your turn drooled at the tomato and goat’s cheese apéro’s. Maybe enough to make them. I should probably have given you an exciting recipe from Bretagne, as the post asks for….but what are rules made for, if not to be broken? I greet you as always….
…à la prochaine fois…
I am busy doing a lot of laundry the last few days. It is sunny and hot. Like last year, the same time, all the winter linens are washed and dried in the sun and stored away with cedar pieces of wood, lavender sachets and old pieces of savon de Marseilles. The summer linge lavé (washed natrual linen) is taken out, rinsed and dried and folded for a fresh summer smell, summer feel and summer ambiance. I love sleeping on linge lavé in summer…it is light and cool.
I wrote about my laundry day last year on my Coin Perdu blog. I am re posting it here and I hope you enjoy reading it, while I escape the heat and sun a bit with a cold and refreshing glass of diabolo grenadine ( 1 part grenadine syrup with 3 parts limonade)
“Whether we love it or hate it, it needs to be done. Laundry. Washing. Some of us are lucky enough to just fill the laundry basket and someone else does the washing. And the ironing. Some of us do it all ourselves. I am one of those. Partly by choice and partly by force.
Laundry isn’t one of my favorite chores..but isn’t that why they are called chores? Anyway, a chore needs doing and in our house, it comes down to me. Whenever I think back on the washing days in my Maman’s house, I remember them as fun days. But I have come far enough in life to know that memories are tainted. Maybe Maman also did the washing simply because she had no choice either. There is little bit of a romance to doing washing in summer. Who doesn’t reach for the camera when driving through the country side and seeing washing on long lines drying in the breeze. Or laundry hanging over fences. Or even on chairs or poles. Where there is a ray of sunlight, there you’ll find washing.
*Join me now for a typical summer’s washing day here at Coin Perdu.
I don’t have a laundry room..yet…and it will be quite a while before I do have ma petite buanderie. In the image below is the barn which will be converted into a laundry room. I am already dreaming of that day…a huge farm table on which I can do my folding… a deep porcelain sink for washing and rinsing and soaking… an old armoire(cupboard) for equipment and products…a window to let in light and a large sill to set out crumbs for the birds and always have an enamel jug with flowers…drying lines across the ceiling, working with pulleys, like the olden days(for winter time), large old baskets, enamel bowls and jugs for soaking, poaring…some old bric and brac for ambiance, just because it is pretty…oh..to dream…
We all know that feeling of getting into bed at night, sliding your body inbetween crisp linen sheets, smelling of sun and wild herbs. Exactly the reason why I don’t iron my sheets in summer. I might iron the foldback at the top which has a monogram or lace. And the way to do it? Turn the sheet wrong side up and place a double folded towel under the monogram. Place a damp cotton fabric on the top of the monogram and iron so that the right side of the monogram sinks into the towel, seeing to a nice embossed monogram. It also prevents the iron from damaging the yarn/thread in the long run. Fold your linens ans store in a cupboard or shelf along with some cedar balls and some dried lavender if you wish. I also place pieces of soap in the corners of all our closets/armoires/ cupboards…you know, those last pieces of the soap we don’t use. I don’t like perfumed sachets.
Blue skies and warm weather, bright sun…perfect washing days…!
I love the smell of fresh, natural non perfumed soaps. The Marseilles soaps are wonderful, as is the “Pierre des Landes”, an artisan soap which works for just about everything. To soak my mother’s old doilies and all white cloths which has stains, I grate some savon de Marseille into a bowl of water, leave the pieces to soak and rise. Or I spread thickly soaped pieces out in the sun to remove the stains. It is the perfect way to remove stains without using any chemical stuff, since the sun is a natural whitener. when it has dried, I rinse the pieces in clean water and spread out to dry.
Beware..not just any soap marked Savon de Marseille is the real thing! Le véritable Savon de Marseille needs to consist of a minimum of 72% pure olive oil and 28% sodium carbonate. Many other savons de marseille also have other oils as well as some animal fats added.
Whenever I have a stain on a sheet or tablecloth, I rub the stain with savon de Marseille(or whichever natural soap you use) and hang it over two lines so the sun gets to bleach out the stain..see no need for stain removers! It works, really it does. Of course, if you use coloured linens and clothing, you have to fall back on the stain remover, for the sun will bleach spots on your fabric. Dark fabrics are hung in the shade to prevent fading. They don’t need sun, only a bit of heat..and fresh air!
In winter, when I don’t have the beautiful blue skies as in the image below, I have my linens washed and ironed at the blanchisserie, where they are washed and ironed on large rollers.. some day I hope to visit our local blanchisserie with my camera and do a post on how they treat the old linens..it is so interesting. After all, they have been doing it for centuries; taking care of the different textile; linen, or cotton or mixtures, hemp, flax.. They also take good care of the monograms and lace and hand embroideries that go along with antique linens and tablecloths, serviettes. But that is all for next winter..I am now basking in summer linens!
Well..come to think of it…it might be that I actually enjoy doing washing. In summer. For I am doing it exactly the way Maman did! My washing needs to be neatly hung. All the socks together, pinned on the toe. The T-shirts hangs over the line at the chest and are pinned under the sleeves..no stretching from hanging from the pins. The shirts opened up and pinned at the side seams at the bottom. Dresses are hung on hangers, lingerie are pinned on the top at the side seams. Everything has to be grouped together and hung straight..I hate loops and droops. Dish towels and pillow cases..straight, no drooping! That is how my Maman did it.
Now tell me you don’t have the desire to go hang out some washing?
Again I have to apologize for something that I am not guilty of. My last post has again been re emailed to my subscribers…I can understand your irritation with it…that is exactly how I felt this morning discovering it. I am trying my utmost best to fix it, but no one seems to want to take responsibility for the problem.
I hope the next two images I attach will make up a little bit for the inconvenience…while I try kicking this glitch in its “behind”!
…Ciboulette has a new “poussin“…we call her Celery. She just appeared one day and unfortunately she is the only one…so far…
..Ayiani is in bed..her favorite place on a cold rainy day, of which we do suddenly have a lot of again…
…with only one eye opening lazily…
Thank you for your patience and understanding and until soon
*It seems my previous post of January has been re-emailed to my subscribers last night..It is a mystery….I promise it is not of my doing and I have no idea how it could have happened. I have never emailed a post twice, but I apologize and I trust all my regular readers know me by now and would have realized that it was a glitch.
An anchoïade(anchovy cream) is a big favorite of mine…that and aïoli (garlic cream). In summer it is frequently on our tables, served as an apéro with a cold glass of rosé wine.
Anchoïade (anchovy cream)
- Everything is made to taste…
- Use 100g of anchovy fillets in olive oil, or marinated in wine.
- Place it in a mortar and pestle, or in a mixer/handmixer.
- Add about 10 capers, 1 large garlic clove with the inner core removed, 1/2 TBSP white wine vinegar, 1 tsp Provencal herbs and milled pepper.
- Mix together while slowly adding olive oil until it turns to a nice, firm paste.
- Taste and add a little more white wine or capers or herbs.
- Serve with crusty bread or vegetables as starter or an amuse bouche.
- Add a small tsp of sundried tomato paste to the anchoïade.
- Add a few black seeded olives when grinding or mixing the anchoïade.
- Add the olive slowly, like you would do for mayonnaise to prevent the oil from seeping out later and the paste becoming runny and oily.
- Keeps in the fridge for 5 days.
- Make it the previous day to allow the flavours to develop.
- Using fresh anchovies can be done, but I find it a hassle to remove all the very fine bones.
I have been occupied by other things this first part of the year, one of which was moving home and finding place for everything that needs storage until our house is finished here at Coin Perdu. Every nook in the barn is filled with something which needed to be “stored”. I have never been so challenged in finding a spot for everything. I can proudly announce that I have indeed found a resting place for everything, from a chair to a pillow case. Just in case you are wondering if we can still move about, I give you a shot of our kitchen corner in the barn where we were busy preparing a dinner for 10 people a while ago. So yes, we even still have room for a table and 10 guests in the barn.
In the meantime, spring has crept up on us. the days are longer, the sun is bright and warm, nature is exploding in colour and I am glowing with contentment. winter is behind me. even if we still have colder days, I revel in the fact that I am in spring and summer for the wonderful months to come!
..my borage never stopped flowering this winter, a sign of our unusual, mild winter…
..Working in March with many teabreaks in the sun..
..and a tea break always leads to a nap..
..the first paperwhites, perfect in beauty..
..the cyanothes, waiting to explode in blue flowers..
..happy chickens as company…
..Jack Frost with its clouds of blue forget me not- flowers..
à la prochaine fois
These past 3 weeks were spent entirely on packing up our Loire home. We wrapped and packed, and stored and transported furniture, cartons. We sorted, threw away, gave away and tried to keep only what we really love and need. It felt great to lighten the load, both in terms of material stuff and mind stuff. Never do I want to own so much stuff again. Since living here in the barn at Coin Perdu with the bare necessities, I have come to realize with how little we can actually be comfortable. I think in this modern age we live with far too much unnecessary “stuff”.
When we locked the door behind us of our Loire home to get into the truck with the last few things on its way to coin Perdu, I took a walk through my garden. I absolutely loved my little “jardin de curé”. I worked so hard in that garden, changing it every so often and I loved every minute of it. I am posting a few images…I have so many, not possible to show them all and of course they will have much more meaning for me, but I hope you can see a little of the joy I’ve experienced in my Loire garden.
…a typical “Tourangelle maison” on the banks of the Loire river.”
..I adored the Loire house’s windows. I couldn’t wait for summers to keep them open morning noon and night..
We only closed the “volets” at night when sleeping..sometimes…
..and flowerpots on the windowsills…what else!..
..the “garguile” peeked through white climbing iceberg roses, close by “un olivier” in a pot..
..on the terrace – urn planted with boxwood..
..the “jardin de curé” was filled with everything I loved..and still love. Originally I tried to stick to white and blue, but as always, what we plan what eventually realizes aren’t the same…most of the time it turns out better..
..corners are a favorite of mine..whether in the gardne, the house, the fields…
..I adored my atelier! I will definitely miss it. It was the old stables of the hopuse which mon chéri turned ito the atelier for me, complete with fireplace, keeeping the old beams and features of the stables intact..To the left of the collage down below, is my galery, which was one of the old caves we turned into my galery.
..during summers, we pragmatically lived outside in the garden..
I hope you enjoyed this trip through the garden during 12 years of living in our Loire home. . I hope you’ll join me in writing our new chapter here at Coin Perdu.
I will soon start posting recipes again, as soon as I can get some order in the chaos here . Bear with me..!
I wish you all a great 2014!
Winter has suddenly hit us with a bang and out came the soups of which onion soup is a favorite. The secret of a good onion soup rests on a good stock (preferably homemade) and of course the slow, deep caramelizing of the onions. If you want a quick soup for dinner, this is not it. But no doubt, for a cold day, an onion soup, topped with a melted cheese crouton, is pure heaven.
Pincée de fleur de sel:
- The longer you can caramelize your onions, the more flavorful they will be. It is a myth that onions can be caramelized within 10 minutes.
- I cut my onions in quarters and then slice the quarters finely, because I don’t like long strips dripping soup from my spoon.
- To serve country style, serve the soup in a tureen with the croutons on top and serve each portion from the tureen.
- It can also be served individually by placing a slice of bread on the soup, top with cheese and grill for a few minutes to melt the cheese.
- Don’t be skimpy with the thyme as it adds to the flavor.
- To really serve a soup and not soaked bread, don’t serve too much bread in the soup, for it soaks up a lot of the liquid and you will be left with only onions and soaked bread.
- Serve the soup hot in warmed bowls.
..a variety of onions..
..onions cut into quarters and sliced thinly, cooked until translucent and caramelized until dark and soft…
…countrybread, called a tourte here inCorréze, sliced and torn into smaller portions..
..Vieux Cantal( aged Cantal cheese) broken into small chunks and sprinkled on the bread and soup for a country dinner..
To all my American friends and readers…have a Happy Thanksgiving!
..à la prochaine fois..
Vegetables are part of our every day healthy diet, right? Five portions of different fruit and veggies every day. Yes, that is what we are advised here in France. I try my best to adhere to that..in any case, we love fruit and we love our vegetables. On the menu here are thus some carrots of all colours served with Greek yoghurt and a sauce flavoured with orange flower water.
Pincée de fleur de sel:
- Serve the carrots warm in fall and winter as a starter on individaul plates.
- Serve cold with salad leaves in summer.
- The sauce can be kept in the fridge for about two weeks.
- Add orange juice to the sauce with the vinegar and reduce to a syrup.
- Use an orange flower honey if possible, but otherwise a wildflower honey can work too.
..parsnips can serve as “white carrots”..
..when using young and organic carrots, it isn’t necessary to peel, only wash and use..
*recipe adapted from “Les légumes de Monsieur Wilkinson; Matt Wilkinson.
Like the carrots, my chickens are rainbow coloured too. And I adore them, no doubt about that. Every day is a story that unfolds before me from the morning to the evenings when silence dawns finally on the chicken coop.
..keeping an eye on the cooking in the barn kitchen…
..aren’t I pretty with all my colours..?
..I am the epitome of elegance, in case you haven’t noticed..
..life looks interesting from up here..
..Where are those hens again..!
..Don’t mess with our corner..!
à la prochaine fois
Autumn is the time of year we eat rustic food. Finish are the dainty salads and light desserts..we now go for rustic, unadorned meals. Apples are in abundance and it will be a shame to allow the time to pass and not use them to their full. I saw these apples in pastry somewhere in a magazine and I only remember they were called by the melodious name of Bourdelots and it looked much prettier than mine. I made them just on feeling, and I can’t imagine the magazine version being tastier, because they are so delicious with the puff pastry and brown sugar and apricot jam…and don’t they look pretty rustic too..(good excuse, n’est pas)?
..Rustic apples in puff pastry..
- Clean and peel 4 apples, remove the inner core and drizzle with lemon juice.
- Unroll a sheet of puff pastry, cut into quarters. Place 4 quarters on a baking paper on a baking sheet.
- Place an apple on each quarter. Fill the apples with a teaspoon of apricot jam, a knob of butter and sproinkle with brown sugar.
- Wrap the pastry around the apples and brush with beaten egg.
- If you have puff pastry left, cut strips and stick it around the apples from top to bottom.
- Refrigerate for 2 hours.
- Reheat the oven to 200 degrees C.
- Remove the apples from the fridge, brush again with beaten egg. Sprinkle again with brown sugar.
- Place on sprigs of rosemary and bake in the hot oven at 200°C for 15 minutes. Reduce the heat to 180°C and bake for another 25 minutes.
- If the apples get too dark on top, cover with brown paper.
- Serve warm, or at room temperature with a big dollop of whooped cream or a scoop of créme fraîche or vanilla ice cream.
Pincée de fleur de sel:
- Bring the dough right up to the edge of the apples which will ensure that the apples are covered more fully with pastry.
- In order for puff pastry to rise high and crispy, the dough must be cold and baked in a hot oven for the first 10- 15 minutes.
- Serve the apples as a side dish with a meat roast, like pork or venison.
- Fill the apples with spices of your choice or with dried fruit like raisins and nuts.
The mairie or hotel de ville is an important part of every city, town and village in France. It can be as tiny as a hamlet, but it will have a mairie and an eglise. The hotel de ville is usually bigger and houses the mairie and houses several administration departments. But they both hop-use the office of the mayor of a town and the administration offices as well as an école of the commune. So it is no strange sight to see kiddies run around at lunchtime in part of the grounds of the mairie.
The mairies of the campagne has nothing to do with the elaborate and grand hotels de ville of the cities, like Paris or Tours, Lyon. Some are so small, you even pass by it without knowing.
..the mairie in Beaulieu-sur-Dordogne..
..with its administration offices around the corner..
..the little hotel de ville in Bétaille, just alongside he main road through the village..
..the very typical stone hotel de ville of Biars-sur-Cere, with its lovely surroundings,dressed each season in different vegetation..
..le mairie of Biars sur Cere.
..the mairie is still wearing its summer ballgown and pretty soon, with Toussaint at 1 November, it will change to Fall Chrysanthemes..
..In Bretenoux, the hotel de ville is obscured by lovely trees..
..and right opposite it, is the traditional memorial of the soldiers who fought in the war..
..the quaint, typically Corrézien mairie of Le Pescher where our eldest got married..
..and next to it, the mémorial of Le Pescher..
..the mairie of Marcillac la Croze is one of those you pass by without knowing..it sits up on a hill, all alone. The day I looked for this mairie I drove up to its pretty eglise, full of history and asked a gentleman who was raking the leaves, where I could find the mairie. We got caught up in a 30 minute conversation. I had to cut the motor of the car after a while, because he just couldn’t stop talking..
..Of course I can’t leave our own sweet village of Puy d’Arnac behind. Our mairie has recently had a makeover and is now a chic gathering point in the village where the mayor has her offices and I often have to drop in for keys for the garbage points or documents or this or that..
..and right next to the mairie, its école…
..in Vayrac, the hotel de ville is huge with a big spacious place in front of it..
..and to the side, village life continues..
..Altillac has a beautiful building and I pass it almost every day to buy baguette and cheese..The pride of India trees in front complement the building so beautiful in high summer…I always slow down and admire this mairie..
..the mairie of la Chapelle aux Saints, is really out in la campagne and stands all alone among green fields..
This is a prehistoric area, a very important sightseeing site in our area and the mairie forms part of the site..the ecole is at the back of the mairie..
There is still so much to show and so much to be said about the hotel de ville in France and every town’s mairie is special.. Once you have found a town’s hotel de ville, you have also found its centre ville. I will certainly explore and show more at a later stage. These ones are all in a radius of 20 minutes from home. And like the hotels de villes, there are also the fascinating eglises, which I’ll save for another time.
So, with the theme of hotel de ville and French admin , I want to share the Marseillaise, sung by my favorite artist…Edith of course! We celebrated her life in PAris, as she died 50 years ago this October. I just LOVE her..and the song – I sing along with her just as loud as she does! Enjoy!
..à la prochaine fois..
It is now time for quince, pears, apples..all the lovely fruits of autumn with their heady fragrances when baked or panfried or poached. With added spices or without, they are wonderful as desserts and even better as accompaniment to venison and the heavier winter red meats. Serving it with a duck breast is something I love to do: Sauté the quince in a pan with butter and sugar, remove, add the juices of the panfried duck and reduce with some red wine, serve with the cooked duck slices and the quince on the side and a pain de campagne to sweep up the juices on the plate.. eh oui, we do love that! Doesn’t it sound delicious?
- Wash 2 large quinces and cut in quarters. Peel(optional) and remove the seeds. Cut each quarter again in half.
- In a large pan, melt a large knob of butter and about 3/4 cup sugar and some lemon juice to taste. Add the quince and pan fry for about 10 minutes or until the quinces are tender and caramelized. Remove the quinces from the pan heat before they fall apart and keep aside.
- Add 1/4-1/2 cup of red wine to the caramelized quince juice and reduce for about 5-10 minutes. Add the quince slices back to the wine sauce and keep warm until needed.
- Serve as accompaniment with venison or duck breast or pan fried foie gras.
Pincée de fleur de sel:
- Use apples or pear instead of quince.
- Add spices like star aniseed, or a cinnamon stick or juniper berries..
- Use honey of your preference instead of sugar.
- These quince can also be baked in the oven at 180 degrees C until the quince are tender.
- Serve as a dessert with a dollop of thick cream or créme fraîche.
- Use the pan fried quince for tarte tatin or use and make a topping for a crumble.
Well, back from Paris; t’was a quick there and back, but that is how I have to do Paris now with all the animals waiting back here at Coin Perdu. Not that I complain because that is exactly the way I like it. Paris is wonderful, but after a week my head hurts. All is well when you don’t have parcels and bags and cameras and bottles of water and it isn’t raining and you have enough money to be taxied around. But a week of city life is more than enough – enough shoving and pushing on buses and le métro, slipping on wet métro stairs, struggling through narrow métro gateways with parcels and umbrellas, enough garlic odours on the métro from the stranger breathing in your neck and spitting his chatting into his portable above your head.
BUT…thankfully Paris is also filled with stories and a rich history and incredible beauty and there is always a good seat and (albeit expensive) coffee at the next corner. Great lunch meals at bistros, which is cheaper and sometimes better than dinners. Great places(squares) where you can eat your sandwich jambon and read your book(given it doesn’t rain). And of course, there is always le jardin du Luxembourg.
..le jardin du Luxembourg with the Eiffel tower in the background..
..Monsieur is out with his little sailboat..
*Did you know…?
total surface of le jardin du Luxembourg: about 23 hectares
- ornamental lakes: 2 800 m²
- lawns: 5 400 m²
- Shrub beds 17 700 m²
- flower beds 6 000 m²
- interior perimeter: 2km
- Trees forming lanes: 2 200
- trees forming shade: 740
- shrubs: 35 000
..the garden is still dressed in summer attire with géraniums in the pots and will soon be replaced by the habitual chrysanthémes..
..le jardin colours later in autumn with the gay Chrysanthémes..(images from November 2009)
..Luxembourg pigeons basking in the November light..
..le palais in November with its security guard an elegant backdrop to they sunny yellow chrysanthémes..
..les chaises ..- I have always been fascinated by the chairs in le jardin and I am keeping my eyes wide open to find some for my own garden..love them, don’t you?
..sketchbook exchange: my theme for the sketchbook exchange in 2008 was the chairs of le jardin du Luxembourg..see more here of our exchange Flying pictures
..la buvette des Marinonnettes..
..le Pavillon de la Fontaine..
..Don’t forget to look upwards every now and then..
..and for thirst and directions, always some help..
..after a morning spent walking, reading, watching people, watching school kiddies run relay around the fountain, witnessing a great game of tennis, drinking coffee at le Pavillon de la fontaine, doing some tai chi with other Parisiens, I said goodbye to le jardin and left by the gate of Medici..
*Read more about le jardin du Luxembourg: (they can all be translated)
..à la prochaine..
The regulars here on Myfrenchkitchen will by now know how much I love an apéro(apéritif), or amuse bouche, or the spanish tapas.. On weekends it is standard practice in our home to have a glass of wine before dinner with an apéro. I hope one day in heaven there will be some apéros awaiting me on weekends- that and good coffee-or else I will take my business elsewhere…
As all the regulars will alos know, is that everything on Myfrenchkitchen is simple, as these salmon amuses bouches clearly show. The only requisite is “l’envie”, the desire to make it and enjoy it.
- Cut 140 g smoked salmon into thin strips, about 2cm wide. If possible, use wild salmon, which is much stronger in flavour. If you have your own gravlax that you made, all the better. Wash and cut green 1 large Granny Smith apple(unpeeled) into matchtsticks. Drizzle liberally with freshly squeezed lemon juice.
- Wash a few branches of fresh dill.
- Roll about 5 matchsticks of apple and a tiny branch of dill in a strip of salmon.
- Arrange on a platter, sprinkle with freshly milled pepper and decorate with lemon slices, dill flowers and serve with cold white wine, rosé, sparkling wine or champagne.
- One large Granny Smith apple and 140g smoked salmon (4 slices) make about 14 amuse bouche.Provide for 3 – 4 helpings per person if it is the only apéritif served.
Serves 3-4 people.
Pincée de fleur de sel:
- Use fresh fennel or fresh chertvil instead of dill.
- Add a dollop of sour cream or crème fraìche when rolling the salmon.
- Serve with a bowl of mayonniase or crème fraîche as an accompanying dip.
- Use other fruits in season and use smoked ham instead of salmon.
Since we are in the greens today…the hydrangeas are beautiful at the moment with nuances of green and salmon. Two Granny smith apples complete the picture in the barn.
..Green is one of the colours I love for setting tables outside. And blue. And red. And of course white. And ochre. Well, for that matter, all colours! I have a few things here at Coin Perdu which we often use for dining on the terrace in summer: rustic green rimmed glasses, old bottles, green fun plates, green banana lreaf bowls, green pottery bowls..
..Some small wild apples live in harmony with berries and egglantine rosehips..
..the birds don’t shy away from digging into the small wild apples..
..and neither do the horses..
..when going through my artwork in search of painted apples, I realized I have almost nothing. I had to rectify that immediately with a sketch. Green is a difficult colour. So many shades of it in nature. The challenge lies in creating your own green from yellows and blues with touches of reds and purples. That way you get much richer and interesting greens than the greens directly from the tube.
We have been cheated a bit out of spring and summer here in France this year, but we have had our week or two of beautiful, perfect hot weather! When looking back, it was all good, however short. I am lucky enough to have my birthday in summer and we had the most beautiful evening, spent around our bistro table with friends and family. It was special.
..birthday around a bistro table..
..and around the fire, every evening..
..the sound of running water, every day..
..fruit and fruit and fruit..
..alcohol free mojito, especially for me..
..always an apéro with our glass of wine, in this case stuffed cherry tomatoes with ricotta and herbs..
..tomatoes from the potager for dinner..
As far as automne goes..the leaves haven’t coloured yet and the days are still sunny and warm, with slight winds, clouds are rolling by fast in the blue skies and the waters of the streams are still, awaiting the first rainfalls.
But before I start sounding like Thursday’s weatherman..
Welcome back to Myfrenchkitchen! I’ve had a busy summer and September was spent doing only art every day, which I thoroughly enjoyed. I posted my art when I had time and if you are interested you can see some posts on Africantapestry. It was a great month for me , trying different methods and mediums, searching for new directions. I did a lot of plein air painting, just practiced techniques in the evenings, making terrible messes( on the canvas and my clothes!), but I enjoyed every minute!
..three houses, oil on linen..
“A big thank you to everybody who supported me and especially Monique, who was there with me EVERY day, in spite of her busy schedule. Your encouragement and support throughout the month…I can’t express how much that meant to me! Please drop in at La table de Nana and catch up on her beautiful posts of this past summer…just an inspiring place to visit!! When I am down, I visit Monique at La table de Nana..”
..Gubi and the geese, Aglaé and Sidonie..
..Gaitchi, Gubi and her fillette Dumêla..
So. With these images of our sweet animals , I say goodbye! to summer and its fun and hi there! to fall and its splendour. Even on my Pinterest page, I have gone “autumn”, so inspired by the decorating for fall, the colour of the sunsets, the champignons, apples and acorns, the deep and atmospheric colour of nature just waiting to explode.
..spider webs on an early September morning..
à trés bientôt
Our potager is bursting with courgettes and we can’t keep up with eating them. With vegetables one doesn’t have to do much in summer, the vegetables are good just on their own. Which is why any salad or carpaccio is a good idea.
- Cut 4 small to medium courgettes into thin slices. Layer onto a plate and drizzle with lemon juice and olive oil and leave aside for 30 minutes to marinate.
- To serve: Divide the slices among 4 plates by spreading them evenly on each plate. Drizzle with some more olive oil and lemon juice, a teaspoon of sundried tomato paste, and a drizzle of balsamic syrup. Season with fleur de sel and freshly milled black pepper. Add some olives of your choice, shavings of Parmesan cheese and finish off with rocket/arugula leaves.
Pincée de fleur de sel:
- Use green pesto instead of the tomato paste.
- Add dry roasted pine nuts.
- Use small black Greek olives.
- Add chopped sundried tomatoes or semi-oven roasted tomatoes.
- Use crumbled goats cheese instead of Parmesan cheese.
Summer evenings at Coin Perdu
Our evenings are spent around the fire..we start off with a glass of icy cold rosé while the fire is lit and we munch on a little apéritif, a must to keep my legs from going jello from the wine. It is something quick and easy..fresh cherry tomatoes from the garden, baguette slices with some sliced sauccisson of the region, or melted Camembert over the fire with baguette slices, or fresh radishes with salt(a big favorite!).
In the meantime, while the fire is coming on, mon chéri still fiddles with some activities around the garden, like mowing the lawn, feeding apples to the horses who are allowed late afternoons to graze on the lawns, cleaning the fountain orother small tasks around the house.
I am mostly sunken deep into an Adirondeck by the fire in the shade of the tilleul tree. My feet are up and I have a book in my hand. It is my favorite time of the day and I savor every minute. War will break loose if someone expects me to do anything else than reading my book, sipping my rosé and enjoying the early evening ambiance. At that hour am in my zone and refuse to be disturbed.
After dinner, we linger as late as we can around the fire. As the coals burn away and the horizon turns dark, we start moving away from the fire, lazy and slowly. It is time to call it a day.
**And some summer music for these summer evenings…
Girls in their summer clothes – Bruce Springsteen
Red peppers are synonym with the Mediterranean and it is one of my favorite vegetables, raw or otherwise. We grow them in our potager(vegetable garden) rows of them..and they find their way to our table in every way possible. Une petite tarte, using ready made puff pastry or home made if you are so handy or ordered from your boulanger, which is how I prefer to do it, is one way of serving these delicious vegetables.
- Wash 4 red peppers.
- Remove the seeds and cut them into thin strips. Place in an ovenproof dish and drizzle liberally with olive oil. Season with salt and milled black pepper. Add three twigs of fresh rosemary and two lemon wedges.
- Roast in a preheated oven for about 30 minutes.
- Remove from the oven and leave to cool.
- Roll out 4 rectangles of puff pastry to about 1mm thick and 8x16cm long. Roll the sides to the inside to form a little rolled side. Prick the inside with a fork, cover with some baking paper and weigh down with baking beans. Bake in a preheated oven at 200° C for 10 minutes, remove the beans and bake for another 5 minutes.
- Arrange the roasted peppers on the prepared pastry shells. Add some cubed or crumbed feta cheese and dry roasted pine nuts. Sprinkle with red pepper corns and drizzle the pan juices from the roasted red peppers over the filling. Add some rosemary twigs and place under the grill for about 7 -10 minutes.
- Remove from the oven and serve warm with a dollop of créme fraîche and a large green salad.
Serves 4 people
Pincée de fleur de sel:
- Use courgettes instead of red peppers, or a mixture of both.
- Add some halved spring onions to the red peppers before roasting.
- Use goats cheese instead of feta cheese.
- Serve with homemade balsamic sorbet.
- Spoon some pesto on the base of the pastry shell before adding the red peppers.
- Turn into a dessert by spooning some sweetened mascarpone cheese on the bottom of the pastry shell, cover with red peppers and drizzle with honey and chopped mint.
..the lavenders of Provence..
Mon chéri treated me to a couple of days in Provence. I don’t have to say anything, except that it was pure joy. It was so short, but my senses were alive to its maximum every minute.
Apart from the wonderful Provencal sun, the delicious meals on sunny terraces, the Provencal rosé wines, I did indeed manage to complete 7 sketches, while mon chéri patiently waited and used the time to play chess. Since our time was so short, I didn’t want to spend too much time on sketching though, so all I wanted was to capture a bit of the ambiance of our short stay. I think I achieved that and I am so chuffed. So chuffed indeed. If you’d like to see the sketches, you can pop over to Africantapestry.
I love lavender. Just simply love it. Not in foods. Not in soaps. Not in perfumes. not in my closets. But in pots and in the fields and gardens. That is the only place I can appreciate its fragrance, which is too strong and overpowering anywhere else. But the joy of lavender and its fragrance in a field or in a garden…nothing else comes close.
If only I could pass along the fragrance with these images…but it is all up to you and your imagination. Stretch out your hand and touch the blooms, hear the bees, see the butterflies, sniff the air, feel the sun and dwell in the heady fragrance…
The soil varies between the different fields, but they all have three things in common…altitude, sun and poor soil.
A lavender field snaking over the hill into a row of Provence cypress.
At the abbaye de Senanque, the lavenders aren’t fully open yet, it being a different variety. But I love the faded blue which harmonizes with the gentle quietude of the abbaye and the greys of its old stone building.
Small fields, larger, tiny, among wheat, beside the roads…everywhere.
Where there is lavender, there you’ll find bees and butterflies!
Green vines, purple lavenders and red soil…the colours of Provence.
One of my favorite photos with a scene of all my favorite things..nature with its rocky area, the olive grove, the lavender, the hills, the colors, the smells..
A quilt of color in the valley just below Bonnieux; lavender fields, wheat fields and vineyards.
*Keep an ear to the ground for the next post on Provence..until then..
If ever you are in the area of Beaulieu sur Dordogne, be sure to drop in at Café Douceur for either a coffee or tea accompanied by homemade treats, or for a light lunch.
Si vous vous trouvez dans la région de Beaulieu, ne continuez pas tout droit sur votre chemin sans faire un stop au Café Douceur pour prendre un lunch, un cafe ou un thé avec un goûter fait maison,
You can judge from the photos that it has a warm atmosphere, welcoming and intimate. Everybody feels instantly at home which is no wonder, because Sophie, the owner and the chef of her café has a big heart and wide smile.
Ces photos montrent clairement l’ambiance chaleureuse, intime et conviviale. C’est normal, car Sophie, la petite propriétaire et la cuisiniére, dirige son café avec en grand coeur et un sourire pétillant.
As a young girl, Sophie was enchanted by l’heure du goûter..(late afternoon tea in France). From then on, her dream was a little café where she could bake, serve and sell madeleines, canelés, sablés and other delicacies she grew up with around l’heure du gouter. At the young age of 24 she took the plunge and opened up Café Douceur, not regretting one minute of her decision since.
Depuis son enfance, Sophie a été enchantée par l’heure du gouter. Son rêve était d’ avoir son propre petit coin pour partager cette passion. Les madeleines, les sablés, les cannelées..ce sont tous ces gourmandises qu’elle a savourée pendant son enfance et qu’elle fait aujourd’hui elle-même. Dèja il y a quelques années, à 24 ans, elle a décidée de réaliser ce rêve en ouvrant son propre café.
La terrasse has a view on centre ville, where everything happens in Beaulieu and everybody knows everybody.
Sur la terrasse, on peut s’amuser en voyant tout ce que et ceux qui arrivent en centre ville de Beaulieu.
In the image below is how she is frequently seen in la salle ..peeking around the corner from the kitchen to say hi and throw a smile at everybody.
With tables and chairs as well as comfy canapés, wooden games and toys for kids, gentle colours, you are invited to take a seat, linger with a magazine and have a second coffee or tea.
On est invité à s’installer dans la salle pour l’ambiance conviviale. On oublie le temps sur un canapé soit avec un livre, soit on découvre les jouets anciens tout en attendant un deuxième café..ou thé.
.. a little bouquet de fleurs at the lunch table..
The meals coming from the kitchen are homemade by Sophie herself, using seasonal fresh herbs, fruit and vegetables, many coming from her own potager(vegetable garden).
Les plats arrivent de la cuisine faits maison avec des produits saisonnièrs et les herbes fraîche, les légumes et fruits, quand possible, cueillis dans son propre potager.
..crépe complete et salade de jardin..
..Tarte citron au sorbet exotique..
La pate a brioche:
- Add 117g yeast to 1 glass of warm water. Mix it into 250g flour, a pinch of salt and 2 eggs.
- Cover an oven pan with baking paper.
- Spread the dough to an equal thickness on the paper. Leave aside in a warm corner to rise for about 30 minutes, while you prepare the apples.
- Peel and core 3 apples, cut into pieces and place into a casserole with some sugar, a few drops lemon juice , a few juniper berries, a pinch of salt. Simmer to reduce to a compote.
- Peel 2 to 3 more apples and slice. Drizzle with lemon juice.
- Spread the compote on the prepared brioche dough and arrange the apples slices on top.
- Top with sprinkled cassonade/vergeoise/brown sugar and dollops of butter.
- Bake for about 30 minutes at 180 degr. C or until the apples are caramelized and the dough is cooked through.
La suggestion du moment changes every day, depending on season and availability of produce. This day had Papillote de saumon aux petits légumes (salmon parcels with vegetables)on the menu.
La suggestion du moment change quotidiennement selon la saison et les produits disponibles. Ce jour là…une papillote de saumon aux petits légumes.
At the counter/bar, is always a lot of laughter and chatter going on..around a cup of coffee of course.
Autour du bar, toujours de la rigolade!
So, next time you are in the vallée de la Dordogne, do make the effort to turn off to Beaulieu sur Dordogne and drop in to meet Sophie and Pascale and Michel and have a seat by the counter with a coffee, or on a couch with a magazine, or enjoy a light lunch at a table.
Alors. La prochaine fois que vous passez par la vallée de la Dordogne, faites demi tour et arretez-vous devant le Café Douceur en centre ville pour fair la connaisance de Sophie, Pascale et Michel. Surtout, n’soyez pas pressés et restez un bon moment sur un canapé tout confortable!
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
- 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,
Je vous souhaite un trés bon weekend..
Have a great weekend with, or without friends, but definitely with good food and a good book and some exercise, like gardening!
Next week’s post is all about the washing day. A chore we either hate..or love. If you want to be inspired to do laundry, then remember to stop by. If you want to affirm your dislike for washing..then stop by too! If you want to know what I think about washing..then be sure to stop by!
I will also be making a spring petit pois and stinging nettle soup, picked right here in our meadows at Coin Perdu (with gloves of course!) Will it be good I wonder?
..a laundry day..
à la semaine prochaine!
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)..
*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.
- 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..
..I found my bonheur(happiness)..
..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!)
“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…
..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..
- 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..
Don’t you just love it when a recipe says in its first line..easy and quick? I definitely do! With these last three daily posts, I had to think of very quick and easy but still delicious recipes and it being a time of nostalgia, this little recipe came to mind…It is not a stunner, but still a delicious little snack. It is even easy enough for young children to make….keeping them busy during the upcoming holidays.
My sister made this treat regularly so many years ago when she was living in her tiny apartement during university years. I loved visiting her on weekends with my parents, sure in the knowledge that this delicacy would be waiting in her fridge. It is sort of one of those treats that was part of a certain era and then disappeared. It was great for students to make on their desks in their rooms, without the need for cooking facilities.
You need only 2 ingredients: 2 packets of butter biscuits and a can of caramelized condensed milk. If you live in SA or a country which has “tennis biscuits”, then that is exactly what you will use. It has a slight coconut taste and it absorbs the caramel nicely to go all tasty soft and flavorful. Here I used le grand petit beurre from St. Michel, which is a nice square shaped biscuit. I also used confiture de lait by Bonne Maman (what will we do here in France without Bonne Maman?).
- Place two biscuits next to each other on a sheet of baking paper.
- Spread the caramelized condensed milk thickly over both biscuits.
- Place two more biscuits on top of the caramel layer.
- Continue until you have about 9 to 10 layers of biscuits.
- Close up tightly with the baking paper and wrap tightly(without crushing the biscuits!) in tin foil.
- Leave overnight.
- Will keep about a week or even longer in an airtight container in the fridge.
- Cut in slices and serve with a coffee or tea.
Pincée de fleur de sel:
- Try using nutella instead of caramelized condensed milk.
- The longer it stand, the better the flavor and softer the biscuits become.
Backstage. If there is one thing we all have in common, it is that “fun” behind the scenes. But, I am unfortunately not Jacky Chan, so my behind the scenes will probably only have significance for me and no one else. It is a bit like the friend who comes back with photos from Russia, taken with his expensive Canon and ten lenses, and entertains you with great enthusiasm to his hundreds of touristy cathedrals and fountains and bridges and museums, while your jaw aches from biting back your yawning. But just maybe seeing a bit of my backstage scenes, will have you run to your photos to remember your own backstage times with loved ones.
We are always in our total number represented in the kitchen, stretching over one another, reaching over heads for a tool, tasting, licking, nibbling, fighting. It is amazing the busyness only 4 people can cause in a kitchen..
These are truly precious memories..
Not everything that came out of the kitchen was that big a success, but that didn’t matter in the least..we made our flops together, that is what counts.
Even guests had to pitch in, and they did it with enthusiasm… for that reason I have plenty of tabliers(aprons).
One thing to be found in practically all our scenes, is the opening of oysters. It is the task of mon chéri. I will probably lose all my fingers, because I have never opened an oyster! and mon chéri and our youngest daughter always have to get into a dish cloth fight..in the kitchen!
We normally start off our evening of Réveillon with some vin chaud et apéritifs in the living room. then we start warming up and finish off our menu and seat ourselves at the table where an amuse bouche is awaiting us. I always have something ready at the table when guests seat themselves..it adds to the expectation and while everybody start eating their amuse bouche and have their wine poured and just simply settle at the table, it gives me the time to finish off the starter. Our entrée(starter) is plated in the kitchen.
After the starter, we bring the plat principal(main course) arranged on a large platter to the table, where we keep it warm over a flame. It is normally fish and a vegetable accompaniment, all arranged on one platter. We follow that up with a cheese board..
..and end of course our dinner with la piéce de résistance….le dessert! Byt that time, we are close to midnight,; which is the time we pass around our gifts. But before that, we go for a late pre-midnight walk..or rahter that is what we used top do in the Loire house – we went for a walk by the Loire, just to walk down some calories. On arriving back home, we warm ourselves by the fireplace, make coffee and start opening up gifts..slowly, deliberately, lingering on each moment.
Christmas day followed about the same pattern, except that we ate earlier and afterwards we walked up to the DVD store and rented a DVD while we had coffee and chocolates a and fell asleep before halfway through the movie..
Thank you for sharing this trip down memory lane with me. If nothing else, I hope it took you on your own roads back, remember with tenderness all the good and I hope it inspires you to make many new memories this December and note them down, either in words or in pictures.
- Some nice music again which I listen to lately: Opéra rouge – Vincent Niclo/les choeurs de l’Armée rouge. Here is one song you can listen to..Ameno
Merci et à bientôt!