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Joyeux Noël 2013!

This year we have only but un petit Noël. We are in the process of moving home and want to be finished by end of December. Typical. Waiting until the last minute to get a lot of things done. And so Noël will have to stand over to next year when I will make up for it in our new home here at Coin Perdu(hopefully restored and liveable by that time..)

To have at least some Christmas spirit in our current barn/home, I put up a branch with some decorations which weren’t packed away too deep. The result is a very rustic tree…and what do you know..without planning it, it turned into a story tree! I am now very chuffed with our impromptu story tree!

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“One day…in a forest far, far in the cold North, was a large forest where the animals roamed gay and free. It was a magical world, undisturbed and quiet, with soft snowflakes sifting gently to the ground and covering the landscape in a coat of white glitter. There were  three quaint little houses with strawberry red walls. Birds were visiting freely, dropping letters through the windows of the three strawberry houses, where  Pére Noël and his elves would sort and read them; while laughing, singing and dancing and working. Then one silent night , the reindeer broke through the darkness with bells and glitter and song,  a hearty laugh echoed through the forest as Pére Noël waved his hand to his family, on his way through a sky of shooting stars to deliver happiness and joy to an outside world.”

..the forest was filled with birds and ice and mosss and lichens..

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…and the elves worked while they danced and sung merry songs..

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..the reindeer were ready, waiting…

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Three quaint houses with strawberry red walls..

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..and the skies were bright with shooting stars..

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May you all,  on that dark night when the stars will be extra bright and you hear a hearty laugh,  receive countless gifts of happiness and joy!!

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Joyeux Noël

Ronelle

Country onion soup(Soupe à l’oignon champêtre)

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.

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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..

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..onions cut into quarters and sliced thinly, cooked until translucent and caramelized until dark and soft…

soupe a l'oignon

countrybread, called a tourte here inCorréze, sliced and torn into smaller portions..

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..Vieux Cantal( aged Cantal cheese) broken into small chunks and sprinkled on the bread and soup for a country dinner..

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To all my American friends and readers…have a Happy Thanksgiving!

..à la prochaine fois..

Ronelle

Paris coffee-sandcookies( petits sablés de Paris au café)

Since childhood I have loved my mother’s coffee cookies. We always baked them for Christmas. These little sablés are good too and much less work than the real old coffee cookie Maman used to make. And..they come with a Parisian flavour! What could be better? Come Noël, we will revert back to Maman’s old fashioned Christmas coffee cookie.

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La recette:

petits sablés de Paris recette-001Pincée de fleur de sel:

  • Keep some sablés single, without being sandwiched together. They will be crispier and perfect for dipping into some coffee or tea.
  • Replace the ground almonds with plain flour if you so prefer.
  • Instead of the TBSP of strong coffee, add a TBSP of instant coffee powder if you have it available.
  • Replace the coffee in the icing sugar with some milk and flavour with vanilla essence for a contrast in flavours, or add cacao to taste for a mocca cookie.
  • The icing sugar can be added to a cookie simply with a knife but a piping bag makes for a neat filling.

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The dough on the pastry mat. Be sure to always work with flour under your pastry to prevent sticking.

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Using a piping bag makes for neat cookies, but still with a home made feel..and of course taste!

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Une Parisienne

la parisienne  29-10-2010 12-23-55 1502x2148My Parisian umbrella always goes with me to Paris. A little bit of a cliché it is, but I love it. It depicts a typical Parisian street scene in winter(of course). a year or so back, I had my beautiful friend pose for me with the umbrella. She is the epitome of Parisian elegance, even though she doesn’t live there anymore.

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So, with these petits sablés and une ravissante Parisienne, peeking from behind her umbrella, I hope I could give you just  a little taste of Paris for today.

..à la prochaine fois..

Ronelle

Rainbow carrots with orange flower honey sauce..and rainbow chickens.

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.

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rainbow carrots recette

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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.

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..parsnips can serve as “white carrots”..

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..when using young and organic carrots, it isn’t necessary to peel, only wash and use..

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*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…

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..aren’t I pretty with all my colours..?

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..I am the epitome of elegance, in case you haven’t noticed..

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..life looks interesting from up here..

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..Where are those hens again..!

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..Don’t mess with our corner..!

chickens

à la prochaine fois

Ronelle

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