Baguette aux fruits rouges et jambon de Parme(baguette with red berries and Pama ham)..and a sign for every shop.
It happens to all of us: that day when the house is empty but the people hungry. If you have a baguette at hand(like all French homes do), some kind of fruit, like red berries(which you should have, because they are packed with health benefits!) and some ham somewhere( if you dig deep enough, I’m sure you’ll find a substitute!)…well, then you have a meal and a great one at that. Good enough for a snack or a lunch or a brunch or a light dinner.
I am not giving any formal recipe for this baguette aux fruits rouges, it is all up to you own imagination. see the pincée de fleur des sel for some guidelines..
Pincée de fleur de sel:
- Use baguettes and cut in half so you have a solid “base” which helps prevent the bread from going soggy.
- I used a cheese with walnuts as a spread , added the red berries of my choice, drizzled with olive oil maple syrup and a little lemon juice, topped with thin slices of parma ham and grilled quickly in the oven for a minute or two. Serve warm with extra chopped walnuts and maple syrup.
- Serve with a green salad if preferred.
blueberries, black currants, red gooseberreis, raspberries, blackberries
..a sign for every shop..
I am sure you marvel at all the interesting sign shops wherever you go. Well, me too! The most exciting ones to the most boring ones. sometimes a boring one will actually push me to enter, just to have me praise my perception of the shop being as uninteresting as its sign. Or maybe to prove myself wrong and that I might just find some treasure…
Whichever way, a sign outside a shop lures us inside. And yes, there has surely also been the disappointment in a store’s interior with a charming sign flirting outside. Still, we enter a store with expectation after looking up and seeing its sign…
Some are brightly colored, tongue in cheek, funny… will they invite you in?
Some are not very indicative of what its store is all about, but that could be good tactics…
Some are regional and they have to really be original to stand out..
Some plays on our desire to remember the past…
Some very elegant …
And those with a personal name has you want to discover more…
then there are those you have no clue what might await inside but you love what the name represents…
And there are those for special customers…
And some are so often hidden in lovely greenery, it comes with the profession…
Proof goes to show…hidden in the foliage…
Sometimes though, high and clearly marked in old script..!
And then there are the handmade ones to suit every occasion…(so by the way, this was mine many years ago with an exhibition in my gallery at home)
Mine again…in the atelier…just to distinguish between the art studio and the “pretty”art exhibition!
In the wine area a multitude of signs direct you to the multiple domains and cellars and wine shops. This is the grande grappe de raisin just opposite from where we lived and was always a beacon.
These following ones were all in close proximity when we lived in Montlouis sur Loire.
Cave of course meaning in this case wine cellar….the bunch of grapes is there to make sure you don’t arrive with your climbing gear.
An oringal way of luting passers by to a wine cellar and regional products.
With this sign I had a personal affair….right behind it is a parking where I always went through to get into the main road. this sighn always blocked my view to check for oncoming traffic, so I had to get out and move it back as you see it standing now, got back into my car, checked my left and rights and into the traffic I went. Not quietly and patiently, but rather doorslamming and sighing and armslinging and a lot of ZUT, ZUT, ZUT! It happened every day for the whole time we lived there. It is just one of those things. Instead of going over to the cellar and fixing it, I just moved the thing each time with a French attitude. I miss it.
These cute board signs are just simply fun.
“I Invite you in to dine and wine, don’t mind my strict appearance!”
At the boucherie in Beaulieu you can even buy salads…
With all these signs, I always sign a salut to you
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 have a few risotto recipes that I adore. One is made with sweet potato, another with saffron, yet another with wild mushrooms and then…asparagus. In this case I used wild asparagus with a very short season, but delicious while they last.
- Asparagus, lemon and sage:
- Sauté the asparagus for only 3 – 4 minutes, in a large pan with olive oil, lemon wedges, a sprinkling of white balsamic vinegar, salt and pepper. Remove and keep aside. they should still be crunchy. Saute the lemon wedges a bit longer to caramelize.
- Heat enough olive oil in a small frying pan to cover the base.
- Add some sage leaves and fry until crisp. Remove and drain on kitchen towel.
- Sauté 1 chopped shallot in a little olive oil. Add about 1 cup of arborio or carnarolli rice and sauté for another 3 minutes top release the nutty flavors of risotto rice.
- Add 1/2 cup white wine and 1TBSP of white balsamic vinegar. Stir. Add about 500ml of hot vegetable stock, ladle by ladle to the risotto, stirring all the while over medium high heat.
- Chop a few leaves of fresh sage in thin ribbons and add to the risotto.
- Taste the risotto…the rice should still have some bite and not be mushed to a porridge.
- Add 1 TBSP of créme fraiche, 1 knob of butter and 2 TBSP of grated parmesan cheese and the grated rind of 1 lemon. Turn off the heat and stir through.
- Taste for seasoning.
- Serve immediately – spoon the risotto onto individual plates. top with the asparagus en finish off with the crisp oil fried sage leaves.
- Sere with extra Parmesan on the side.
Serves about 4 people.
- Use garden asparagus or string beans instead of wild asparagus.
- Combine with tarragon instead of sage.
- Leave out the creme fraiche and use a soft goats cheese instead.
- Leave out the creme fraiche and sprinkle with crumbled feta cheese just before serving.
- The risotto should be creamy and not dry at all.
When the bumps on the road get too disconcerting, I always pull off the road, switch off the engine, empty my mind and drift off to that world where I know giggles and laughter are plentiful. And smiles. That place where we run off to when life is too blue and we want it more colourful. They are our private corners where we deal with these road bumps in our own unique ways so we can be able to turn the ignition key and continue on the bumpy roads. I thought I would share some of the things I run to for a smile or a hearty laugh or a tickling giggle.
- I adore that first coffee of the morning.It turns me inside out with happiness.
- I love watching someone enjoying a meal with gusto and joy(and good manners of course), someone who has a visible appreciation for the goodness of good quality products and for the preparation that goes into a meal.
- I love people who can fold double with laughter, enjoying laughing so much you can hear it right in the pit of their stomach! It is contagious and I might not know what the laughter is about, but I have to join in, just for the sake of the joy it brings.
- I love that good sharp which some people have. Not jokes. Jokes are flat and boring. Wit is something completely different. It is an art. That ability to be able to catch a moment and react to it with just the perfect touch of irony and humor.
- I love the smell of horses…their sweat, their manes, the oil on their skin..
- I love playing tennis; running for every ball, sweating, groaning like a pro, stretching, running, sliding…all of it..
- I love my chickens’ eager trot-run when they see cheese in my hand, it makes me burst out in spontaneous laughter.
- I love watching the geese’s rhythmic swaying from behind.
- I adore our apéros at sunset. If heaven doesn’t have that, I don’t want to go there…
- I love swimming..not lengths or any fashionable style, but splashing and diving and twirling and drowning… like a dolphin. I just love being in the water.
- I love waking up early morning to blue skies and sunshine..I can just burst with happiness.
- I love the smell of oil paints on my palette.
- I love a scalp massage when I go to the hairdresser.
- I love walking barefoot.
- I love walking in the rain.
- I love walking in my garden endlessly throughout the day, hoping I’ll see something new every time.
- I love having coffee and croissant with mon chéri in town and we talk about everything and anything, especially since he is a man of few words.
- I love my perfumes..I splash it on when I go to dinner, when I go to town, when I go to bed or when I go work in the garden. M favorite, you ask? But Coco , eau de perfum, Chanel of course.
- I love burying my face and kissing the soft belly of my cat Ayiani…she grabs my head gently with her paws and it makes me giggle with pleasure…although I have had the occasional scratch of her fury when she’s not in the mood…
- I adore my bed and I adore slipping into crisp linen smelling of sunshine. I fall asleep with a content smile.
I hoe I have touched some of your soft spots or at least made you pull off the road to find your private world where laughter and giggles abound!
…my favorite perfume; Coco, from Chanel…
(for more sketches of perfumes, see my art blog Africantapestry)
à a prochaine fois
Spring is a month of greens. From sprouting to adult leaf and branch. From bud to flower. From seed to fruit. It bursts with health and it begs for salads. Green asparagus is at its peak at the moment and will only last one more month before it comes to rest for whole year. Assemble your salads. Feast on your asparagus. There are no limits to pure goodness.
- Boil some pasta of your choice to al dente and keep aside.
- Clean and cut an onion into slices. Sauté in a pan with some olive oil. Add 3 or 4 small potatoes cut into rings, cover and cook over low heat until soft.
- Rinse some asparagus. Rinse some pois gourmande. Steam together until just tender. Add to the onions and mix lightly. Add freshly chopped herbs of your choice…basil is nice.
- Grate 2 or 3 carrots and mix lightly with some olive oil, lemon juice and a drizzle of flowered honey.
- Assemble the salad by adding the warm onion mixture to the pasta; Season with salt and pepper, leom juice and olive oil.
- Top with the cool, fresh carrot salad, sprinkle dry roasted pine nuts and drizzle with the carrot juices.
- Serve a good mayonnaise and baguette on the side.
Pincée de sel:
- Sauté the asparagus beforehand in olive oil, herbs and lemon butter and then add to the pasta…tastier.
- Use other vegetables like spring peas, or beans.
- Keep the variety of vegetables to a minimum to avoid a confusion of flavours.
- Omit the potatoes and add a meat of your choice, like chicken. add more sauce in that case to avoid a dry salad.
- Omit the carrot salad and use grated beetroot instead with a pungent vinaigrette which goes well with the potaoes and pasta.
Spring greens come in many shades (and tastes as well). For now, we will stick to the shades and tones. for this excercise I stuck to pure greens straight from the tube., painting some ribbons of greens on paper and walking around in the garden, trying to match the colour on the paper to the greens I can find in the garden.
Another fun project would be to do it with food…matching greens to what one can find in the fridge. Or doing it with summer yellows, reds, aubergines. Colour makes the world go round…at least for me.
Maybe in the next post I’ll set a spring green table..;paint some greens on paper ribbons and try to find matching greens for the table.
..grass green chives…
..young tilleul leaves with golden greens, brown greens and ochres..
..a young olive branch in olive greens and earth green..
..and my favorite green in the garden is Sennelier grey – the santolinas, some lavendins, curry plants, stachys, armoises, ballotas, convolvulus(image below), cérastiums…
..and lastly the lovely dark rich greens of ceanothes with its overflowing purple flowers..
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A yoghurt cake…infallible and so easy even your young children can bake it! Everything gets measured with the one yoghurt pot, perfect for someone like me who hates dishes!
Pincée de sel:
- Choose either the syrup OR the icing
- One cup of joghurt = 125 g.
- Use as a dessert when you’ve added a syrup to your cake and serve with whipped cream and caramelized or fresh orange slices. (Caramelize orange slices in pan on stove with some sugar and a little butter/orange juice)
- Use lemon juice in place of orange juice.
- Separate the egg whites , beat until stiff and fold in last for a lighter cake.
- A thin slice of cake goes a long way…
I have mentioned before that I always baked a cake or a tart for the weekend, way back when the girls were small. I was quite good at it too…made interesting treats for the weekends…tried new recipes, concocted my own all the while having tiny hands mixing and whisking Since then, life has changed completely, like it does with years passing by. Now it is only mon chéri and me and I have become quite useless at baking..much to the distress of mon chéri! The last few weeks I tried some new recipes, tried concocting my own like old times, but being good at baking back then doesn’t apply any more…. three times I failed miserably lately.
I couldn’t get the first cake to bake through completely..however long I let it bake! After a while I gave up and removed the cake, just to cut it and find that it tasted horribly of egg. With egg whites and beaten egg yolks with sugar and a filling of créme patissiére which is basically eggs and sugar..it turned into a “a sweet eggish cake” and I had difficulty swallowing it. Apart from it not being a great recipe (in my humble non-expert opinion), I was also clumsy, so between all the other possibilities, I naturally messed up somewhere. But then, the recipe guided me with all those eggs…so naturally I crossed out this recipe with a “Don”t try again” -note.
The second cake was totally my own incompetence….but I will only admit that in front of a firing squad. Just maybe I took too many shortcuts, which every decent baker knows, results in catastrophic outcomes. There is a reason why you need so much raising agent for X amount of flour. There is a reason for beating the egg whites, or creaming yolks and sugar, or adding soft butter and not melted butter. It is a science and I, who ironically enough have a science background, took shortcuts. so logically the results were exactly the same as you would find by shortcutting in a lab…nothing works and you come close to blowing up the lab…in this case, the cake. But since there was no firing squad, I blamed the recipe and crossed it off as “Terrible recipe”‘...sounds familiar right?
My third cake burnt into oblivion. Crossed off…“Horrible recipe”!
And so I arrived at the yoghurt cake for this weekend. Taken from the book Le Petit Larousse -Pattissier(it even has a pretty picture of the cake), I decided I would follow the recipe step by step, leaving no window for error. Armed with my reading glasses, I wiped my working surface clean. I took out all my ingredients, placed them orderly in front of me.Deliberately slowing down my usual hasty pace. I placed my bowls in ranging order on the counter. I cracked my eggs in a different little bowl before adding to a bigger one, to prevent cunning egg shell pieces surprising me later. I rubbed my hands in excitement and started off with step one of the recipe. Done. Step two. Done. Step three. Done. This is so easy! Done. But then it started going wrong. Stupidly I added mirin instead of sunflower oil to my preparation. The bottles look very similar as do the colours! And I added the orange juice, meant for the syrup much later, to my preparation as well. Zut! Zut! It was supposed to be easy! Only one solution. Throw out and restart? Yes. I can’t suck at baking forever and blame the recipe! This time I attacked this recipe like I attack my tennis games. My own way.At my own natural pace, with my own shots, doing what and how I do it best. Yet, still withing the rules of the game. The science of baking. And voilà, so it came that we have a cake for this weekend, however a bit rustic and unrefined it may be and not at all like the pretty decorated and styled picture in the book…
Finally? Yes, it is truly an easy and delicious little cake and quick enough, if you get it right first time round…
Mon chéri is a happy man. And I am a proud baker. And there is still cake left, because a thin slice goes a long way.
*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
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
In midsummer, when the sun is blazing hot and the cigales are singing away, we don’t have much desire for eating, except for indulging in ice cream. A cold simmer peach soup is perfect for those days and brings a bit of welcome change to the ice cream menu.
- Bring to the boil 1 liter of water with 1 vanilla pod, 200 g sugar and the rind of 1 lemon. Remove from the heat, add a handful of fresh mint leaves and set aside to cool.
- Peel and cut 6 peaches of your choice into slices.
- Add to the warm syrup and leave to cool down completely before storing in the fridge for about 4 hours to infuse.
- Serve cold in glasses or bowls and add a handful of fresh red berries of your choice to the soup(optional).
- Decorate with fresh mint leaves and serve with a dollop of vanilla ice cream.
Serves 6 people.
Pincée de fleur de sel:
- I used a mixture of white and yellow peaches.
- Macerate the berries with some sugar before adding to the soup, since they may be too sour for the soup.
- Add the berries on a little kebab/cocktail stick and stick into the soup, to eat separately.
- Leave the berries if so desired.
- Replace the mint with lemon verbena for something different.
- Serve in frozen glasses for an icy effect.
The signature of Provence is its white limestone..in the countryside, the hills, in the built walls, the drywalls, the houses, the pavings , the flowerbeds, the villages… Some of them new and some weathered handsomely by the mistral and rains of centuries.
I love an atmospheric window..
Clearly seen in this image below, is the different types of stone used, maybe at different times by different craftsmen.
Just look at that stone…beautiful non?..
A stone staircase between these beautiful stone walls, going up and up and up…
A flowerbed by a front door, typical in the small villages with no gardens..
Lovely shutters and vigne vierge creeper..
Sedum growing on the rooftiles..totally content in the heat, like me…
Holly hocks…an old world flower and one of my favorites..
Gay colour in an ochre coloured flower container..
Bonnieux is known for its brocantes..
..which overlooks the valley..
Lavenders on the windowsill..
So, with these images it is back to reality here at Coin Perdu, where summer is in full swing..and I don’t want it to end!
à la prochaine
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!
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
- 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.
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!
* 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!
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,
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!)
..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!
- 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!..