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
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.
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
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..
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,
Nothing makes a better salad than leftovers.During spring, when all attention is focused on the garden and restoration work on the house, all sorts of salads with leftover meats and fish and vegetables make life so much easier. It is also a time when I stock my pantry heavier than usual with some interesting condiments to add zest to the salads without spending hours in the kitchen in the evenings. It is typically additions like sundried tomatoes, ready made pestos and tapenades, marinated mussels and oysters, canned sardines and anchovies, mackerels, beans and split peas.
For this easy peezy, light and delicious salad, I used the left over salmon and steamed potatoes from the previous evening’s dinner and turned it into a salad with all sorts of other goodies coming from the pantry and the fridge. I served it with toasted pita bread and a cream and dill sauce. What can I say…“cetait un régal tout simple”!
Salmon, potato and mussel salad.
- Heat some leftover salmon(flaked) and potatoes(cut into chunks). Add some chopped spring onions and a handful of currants.
- Arrange a mix of fresh salad leaves and herbs on a large platter.
- Sprinkle with nuts and marinated mussels and sliced marinated tomatoes and artichoke hearts.
- Make a cream sauce of a finely chopped small shallot, handful of chopped dill, a cup of cream or créme fraîche and a TBS of mayonnaise. Season with salt and pepper and a squirt of lemon juice.
- Top with the warm(not hot) salmon mix. Sprinkle with chopped dill.
- Serve immediately with pita breads or a country bread and some extra sauce on the side.
Une pincée de sel:
- Use a good mixture of herb salad leaves.
- Use mushrooms instead of the fish, if you don’t like fish.
- When using chicken, replace the dill int eh sauce with basil pesto or freshly sliced basil.
A contribution to Pie•ography..
Last year I’ve been asked by the creative Jo Packham, creator of Where women cook, to contribute, along with 38 other women, a recipe to her book, Pie•ography. The project was to create a pie which best described each author and write a short biography along with it. I found it quite a challenge, because talking about myself isn’t something I am comfortable with. Nothing wrong with revealing a little bite here and a little pinch there, but sitting down and directly saying: “..and so, his is who I am…” – THAT is tough. BUT…I finally got something on paper and created my pie..so I can tap myslef on the shoulder and say ;..“not too bad, Ronelle, not too bad at all..!”
For fun, I listed 30 tongue in cheek- things you don’t know about me. Read at the bottom if you’re interested.
Thank you to Jo for inviting me to join in..it is a great book and I am honoured to be in the company of highly talented and educated and ambitious women in this book, of whom Jo is of course one. Her creativity is never ending. for me it was a fun and exciting project to be part of!
30 things you don’t know about me:
- My worst characteristic is impatience.
- My best one is enthusiasm.
- I can lift my one eyebrow and drop the other at the same time.
- My ankles are rather thick
- My feet are quite cute.
- I used to trust people easily.
- I now put my trust rather in animals.
- I am impulsive and it gets me into trouble.
- I don’t fit into my wedding dress any more, but it doesn’t bother me.
- I don’t fit into my bathing suit and that bothers me.
- I still want to do parachute jumping, but I hate flying.
- I don’t like sharing the licking bowl when baking.
- I hate washing dishes. I also hate stacking the dishwasher. I see no light.
- My mom used to say my bladder is situated just under my eyes. It takes very little to make me cry.
- I laugh easily and loudly.
- I have perfected the puppy eye flutter. Mon chéri is completely defenseless against it.
- I hate conflict of any kind.
- I don’t believe the truth has to be told at any cost. Sometimes the truth serves no purpose..
- I have a great sense of humour. It is my life line.
- I love to learn, but I hate to be taught.
- I don’t mind making a fool of myself, but I don’t like to be made a fool of by others.
- It only takes one glass of wine to have me make a fool of myself.
- I don’t answer a telephone.
- I am a coffee snob.
- I have two experiences in my past which I can’t forgive and forget. They still influence my self image to this day.
- I am a nomad, I have to move on every few years.
- Autumn makes me sad.
- When I am upset I get into bed and cover my head.
- I am a Leo.
- The sun is my oxygen.
You can find the recipe and how I worked my way to it here.
Pi•ography can be ordered from Amazon.com.
If you want more information, don’t hesitate to contact me(details in my sidebar)
So, until next time…
Amusez vous bien et soyez sage sage!
(Have fun and stay out of trouble!)
Yesterday was hot. Very very hot. I thought I was going to melt. Here in the southwest of France we are “au niveua 2 du canicule” (level 2 heatwave). In Paris everybody is in water…by the Eiffel, in die seine, in the fountains. We are drinking water by the tons, the ice cream shelves shelves are empty. We are thirsty and hot and sticky. We are like limp fish. But it isn’t the worst heat I’ve known, so I don’t complain..pretty soon it will be dark European winter days and I will miss this heat.
In the meantime, there are many ways to keep cool. One of them of course is eating cool meals…like sipping cold gazpacho!
Une petite pensée:
- I don’t add bread to the gazpacho, but I love to serve it with croutons sprinkled on top. Omit the croutons and mix some country bread together with the vegetable mix.
- Serve with vegetables cut into small dice(cucumber, peppers, spring onions)
- Serve with a cocktail stick of goats cheese, cherry tomato, basil leaf.
- Serve topped with a spoonful of scraped iced tomato juice.
- Use a celery branch to stir.
- Add cubes of ice in each glass
- Serve in rustic Spanish glasses for the best effect.
A visit to Brive la Gaillarde..Les rues, des petits chemins, un bistro, la collegiale St. MArtin, lesboputis(quilts), l’architecturte et les fontaines..voilà Brive la Gaillarde a Corréze.
From an overheated Vallée de la Dordogne…à bientôt!
Sunday was a real “Dimanche à la campagne” at Coin Perdu. Our children from Toulouse visited the weekend, the sun was shining, we stopped working on our house for the day and we had a great brunch outside under the Tilleul tree. What made it really perfect was that Mon Chéri made lunch! I just sat in the shade, sipped my Rosè and enjoyed the company of the people I love. This frittata/tortilla/ omelette is the brainchild of Mon Chéri and it changes every time he makes it which course is typical of a frittata…you use whatever is available and to your liking!
..frittata/tortilla/omelette on the barbecue..
..the assistant earns her lunch..
Une petite pensée:
- Make a frittata to empty the fridge at the end of a month.
- Normally a frittata is done on the stove and placed under a grill for a few minutes before serving. I is firm enough to cut into slices.
- If you want it creamier, add a TBSP of crème fraîche just after you’ve added the eggs and stir .
- Always add a sprinkling of freshly cut herbs before serving for a fresh appeal.
- Place your frittata under the grill for a few minutes to have it puff up, melt the cheese if added and brown nicely.
- To make it vegetarian, omit the left over meat.
- Be creative with your frittata.
- Serve with fresh green salad, toast or country bread and fruit.
..dèjeuner à la campagne..
But back to the moment: ..the strawberries try desperately to produce one last crop… I sure did something wrong, because my garlic went to seed and is even smaller than when I planted them!… I lost all my newly planted carrots by simple neglect unfortunately (I didn’t water them…too lazy?)…my basil dried up too, but I still have some new leaves pushing, so I’m not completely hopeless!…My onions are all dug up…my young leeks look a bit frail…
..an empty late summer potager..
But on the other hand…my maize (corn) looks beautiful, although few…my pumpkin is coming along beautifully and already have little pumpkins all over…I am in love with all my grey foliaged herbs like the Absinthe(Artemisia absinthium), the santolinas, the grey potent curry plants..
..absinthe, french marigolds, tomatoes, maize, pumpkin herbs..
My artichokes are late, but I’m happy, even though I have only one plant carrying buds…next year I will have plenty of artichokes..enough to leave for flowering and enough for eating!…
One thing I don’t fail at, is growing beets…deliciously sweet, small and big, the young leaves delicious in salads. We have feasted this season on fresh beets and I’ve just planted some more and I’m already picking the leaves for colour in my salads – of course beets are one of the easiest vegetables to grow, but I pretend they are very difficult and I’m just soo good!…
..young beetroot peeping through the lavender..
A lovely green view on my potager..I have to add that this photo was taken just after some hard work, like weeding and digging-in horse manure(with the help of sweet Mon chéri of course) and pruning and all the labour a potager asks for…but still… quite pretty with the bright tansy and gay French marigolfds, the cloches and yellow pots, tomato forest… heh?…
..bright yellows for a potager..
Now just look at my maize (admitting again in a whisper that Mon Chéri sees to it being watered…?). In France maize is not eaten “corn on the cob” wise. On the contrary, it is seen as animal food and frowned upon as human food..but once they try it our way..on the BBQ.. with butter and fleur de sel..they are converted!…
..maize(corn on the cob)..
Of course I have camomile, as everubody does…how can one not have Camomile…such an easy growing, abundant and gratifying herb! Don’t trust the marker…nothing is what it seems here at Coin Perdu…
rosemary…oops non, camomile..
Aha…the tomatoes – last year I was conscientious and my tomatoes were properly staked and all the necessary pinching and mulching were religiously done and they were beautiful! This year, it is more of a tomato war with cherries and grapes and rondes and ovals fighting for air and power and it is an ordeal to harvest, but when we succeed, we have nice sweet abundant crops; I’ll be perfect again next year!…
As said…I love the santolinas…the greens and the greys…mixed with lavender, I can dwell there for hours. Hopefully I’ll have a whole field of mixed santolinas and lavenders next year – it all comes down to efficient planning?…
The visitors are bountiful and it rewards the hard work of gardening without pesticides! This young lady goes by the pretty name of le Nacré de la ronce(Brenthis daphné)…
..Nacre de la ronce..
Without planning it, my potager developed and grew towards the yellows. And I love it! Yellows, oranges, greens, whites and grey. Beautiful. But only in my garden. and only in the potager. The rest stays all white. And definitely not on my body! Look at these cheeky marigolds, bursting with energy!… and they get picked when they start to wilt, the petals are dried and used in salads..Nothing goes to waste .
Salads. A potager isn’t a potager without its salads. A leaf here and a leaf there, a handful f tomatoes, a basil leaf, a beetroot leaf … voilà, a salad for lunch….
salads (feuille de chène)
I’m one of those crazy gardeners… I am greedy, I plant too much, I plant too close together, I sow too many seeds… And so I planted far too many courgettes for our household and we ended up having these giants…pretty to look at, not as tasty as the young sweet courgettes though. But I always reason that life must be pretty too, not only practical and sensible, and that same reasoning goes for a potager…pretty has its place too in a potager. So here they are, my pretty giants!…
I hope you enjoyed walking with me through my potager at the end of the summer…almost.
A potager is hard work…all that weeding, the watering, the planting and seeding, the harsh summer sun, fighting the slugs and the deer, the rabbits and snails……it IS hard work and I am fa..aar from being the most effective gardener. Around us, everything grows and wanders like it wishes(animals included, people included) and when the worms devour my artichokes, I break into an instant fit and man and animal flees, but then calm down and casually start over again. We pretty much believe in laisser faire, so you will never see perfection around here, but I believe that it is a stress free way of gardening. What is a few weeds after all? And insects do more good than harm, and if the snails feed on your salads, just plant a few more.. or plant some sorrel to keep them away from your salad(snails adore sorrel)..or cover the soil with broken eggshells, or ash from the barbecue…live and let live..
OK. I have to shower and clean my nails and go find my gloves, which stayed behind somewhere in the potager…
I make only easy, simple and quick food. I have done the difficult, intricate thing, but now I enjoy doing relaxed cooking. This is another very simple, very versatile recipe, which I’m sure many a home has in its possession. Only the presentation differs from the one occasion to the next and the one family to the next.
- Use any other white fish.
- Instead of folding the pastry in rolls, fold them in triangles.
- serve as a cold apéritif before dinner with a cold dry white wine.
- The same recipe can be used in different ways: as a crumble with a breadcrumb, butter and oats topping and baked in the oven. OR topped with mashed potatoes and baked in the oven, OR with flour and butter and eggs added for some fish cakes…
- Can be served small as a starter or larger as a light lunch with a big mixed salad.
Some Koi images. I’m not truly a fish person, but Koi can fascinate me with their movements, their colors and their behaviour. they really have personalities, which I didn’t believe until I saw it for myself. I have done some paintings and some studies of them, but find it very difficult…it is much easier to capture the personality of a person than a fish!
Have a great weekend!
Easter weekend is around our tables.. Families are preparing for visitors, or are preparing to hit the road to family.. We’re doing neither, but we prepare for an Easter brunch le Lundi de Pacques, just the two of us, mon chéri et moi. I have sent a sweet message Upstairs asking for a sunny day, so we can enjoy our lunch outside . But if I don’t get my wish, we will still have our brunch, albeit in the barn. Just as perfect.
Instead of showing Easter chocolate and with our two little hens being so prolific in their egg producing, I decided to do some deviled eggs, or as we call them here in France, Les oeufs Mimosa, reminding of the mimosa flowers which are of the first signs of spring here and it happens all around Easter. I had to do a search about why it is called deviled eggs…
According to Wikipedia it originated in ancient Rome…go figure. Apparently “deviled” referred to the spicy nature of the food. The deviled egg gourmet has a description of the origin of the term deviled which you can read for some more info. I prefer to call them eggs Mimosa, like we do here in France. We push the hard boiled egg yolk through a fine sieve, having it look like the Mimosa flowers of early spring, which we sprinkle over the filled egg halves, so it looks like we have sprinkled some Mimosa petals over our egg halves. It is a little bit of old French cooking but still sort of romantic, don’t you think? I revisited the “egg halve” -presentation, serving it with a salad of green vegetable brunoise.
So, without any further ado, I present some Easter Oeufs Mimosa revisités to you!
- If you have a rectangle inox shape, it works easy to shape it in the rectangle, I don’t have rectangle ones, but I do plan on getting, they work fantastic!
- The Mimosa eggs can also be served in “petites verrines“, small glasses. Start off with toasted croutons at the bottom, follow with egg white, then the egg yolk cream en finish by decorating with the “mimosa”( the fine grated egg yolk).
- OR make an egg sandwich , adding some of the salad to the filling too.
- OR serve the egg whites and egg yolk cream and salad in small bowls, with toasted bread rounds separately for an aperitif i summer outside by the pool and each one serves himself/herself a small piece of toast with a scoop of whatever he/she feels like topping up with.
Serves 4 people for starter
..large geese eggs, ordinary chicken eggs and small eggs from my little bantam hens…
A spring brunch and geese and chicken chronicles.
I’d like you to meet our two new feathered children…Sidonie et Aglaé. They are named after a 70′s French television show, called Sidonie et Aglaé.
They showed up last Sunday and after a week of discovering the farm, they already have their favorite spots and they continue roaming about, following me or the chickens or the cats. They love company and I , of course, love their company too!!
Sidonie et Aglaé
Since I am still in the process of constructing our little lake for the geese and the ducks and the peacocks and….and…, they have to make do with two large bowls for some swimming. Do they complain? On the contrary, looking at the photos below, they are having a ball! Wouldn’t life be wonderful if we all could be happy with so little…?
Camembert, Mimolette et Ciboulette are not disturbed by the newcomers. They do their thing tranquilement, happy as always – the amount of tiny eggs I have at the end of a week, is proof enough! I used their eggs to make some oeufs Mimosas for Easter, to be seen at Myfrenchkitchen, Les oeufs Mimosa, for an Easter brunch.
..and a very simple spring brunch last week with two good friends..
I am showing off my very simple but very wonderful day here…far too many photos of the same thing! But, it was such a glorious midday in early spring and we lingered lazily under the still-leafless walnut and tilleul trees. I can’t stop reveling in the colors of the spring sky and the sun and the greens of the fields, the color of the air…everything…spring gives me such a kick!
Today is Vendredi saint, which means for the roman Catholics that it is the Friday of fasting just before Pacques, of spiritual day of rest, peace, restrain from eating and alcohol and just quiet reflection. Many places were closed today, depending on the prefecture of the region. the death of Christ on the cross is celebrated and even Christians are invited to join in this “chemin du croix“. Because we have many friends in the Catholic religion, we too will respect this tradition and we will spend a quiet evening, with salmon, some salad and water and reflection.
I wish you a wonderful Easter weekend !
When I was in Hawa’i I searched everywhere for a nice tropical dessert with local fruits, but all in vain. Probably because of a lack of fruits in season? Back here at home, I still want a fruit salad, so I made this salad Not completely a tropical one, but with some well known fruits. Next time I’ll make a real tropical salad with lesser know fruits and give my verdict.
- Cut some tropical fruits of your choice into brunoise(small cubes). I used mango, papaya, pineapple, kiwi, kumquat, pomegranate, green Granny smith apple.
- Use fruits that are ripe, but still firm, so that you don’t end up with a soggy fruit salad…awful!
- Cover the apple with lemon juice to prevent coloring.
- Don’t use banana, it is too strong and overpowering for a fruit salad.
- Use a tiny melon ball scoop for the papaya to add some difference in shapes. I also cut the pineapple in little triangles.
- Keep the fruits separate and mix lightly just before serving, OR set in layers in a pretty glass.
- Make a syrup of 4 passion fruit pulp, 1 TSP of sugar and 1/2 cup of water. Let it boil down to a syrupy consistency and pour over the salad just before serving.
- Serve with a small scoop of lemon sorbet. (recipe following in a next issue)
- Decorate with some fresh flowers or a little umbrella for fun, lime strips, or add mint leaves or small basil leaves.
- Serve cold, but NOT so cold that you can’t taste the fruit!
Hawai’i is always a good place to unwind, even if you just do nothing, which is exactly what I did this time around. Reading by the pool, watching people(one of my favorite pastimes) while imagining their stories. On one such a day, this lovely Hawaiian woman gave some Hula lessons and of course I don’t have the same pretty hips for swaying along, but I could at least capture some nice hips!
The Hula is not just pretty hip swaying, but tells a story. With the hands and arms and face, a tale is mimicked with sensuality and sensitivity. One does get involved and captured and can’t help but wish more stories were told this romantic way.
I was too far away to hear this story, but I imagine it could be something like this:
“The goddess Pele, who owns the sea and oceans and the mountains, saw that Hiania who lost a child, was absorbed by sadness. Hiania hid from the world and her tears filled the rivers. Pele cares passionately for her children of the islands and she heaved the winds and stirred the waves with a message to Haina.
“Cry no more“, she said.
“Look up to the sun and see your child in the skies. He is smiling upon you and asking you to set free your sadness and prepare your womb to receive the child the winds will bring you.”
Hiania looked up and saw the smile of her son. She gave her sadness to the mountain who took it deep into the earth to feed its fire and she was set free to wait with anticipation upon her keiki (little one).
Until next time and with swaying hips(in private!),
Very few people enjoy white beans. I’m actually not one of those few. But a salad…that’s something I always enjoy, and with bean salad, it is no different. Not a cold salad though. Slightly warm. And not a mushy one either. Fresh and crispy. That’s how I like all my salads. Try it, you might like it too.
There can be so much playing around with this recipe:
- Use a mixture of white and red beans.
- Do yourself a favor and use either the fresh pods or dry beans from the organic store, but not the canned beans…there is just no comparison between beans freshly cooked…just, just tender with still some bite…and those overcooked, bleak, mushy, floury canned stuff.
- Keep the colors and flavors in your recipe simple.
- Add other grapes of your preference, or try figs, which are also in season now.
- Use chervil along with the parsley, which will compliment the anchovies.
- The anchovies can be left out or replaced by another fish like sardines.
- Use red onion for its sweetness.
- Add some freshly grated ginger for extra piquancy and flavor, in which case one would leave out the chervil.
- This little salad can be used as an aperitif, which is very “tendance” at the moment – serve a helping on pretty spoons with a cold wine, or serve on a small toast triangle, or in a verrine(small glass), or serve in a bowl with slices of baguette so each person can serve him/herself.
- Add the grapes cold and just before serving, so as to have nice crisp and cool contrast with room temperature.
Here at the end of summer, I am remembering a garden by the Loire. One I haven’t seen in almost 6 months. A garden I miss for its beauty. Its tranquility. Its animal life. For the many memories it gave birth to.
I remember the hard work, shaping something from nothing. I remember the many mistakes made. But mostly I remember the small but significant successes. The bounty in flower and foliage, the madness of rambunctious herbs, the unforgiving heat of summer sun, the many surprises and no less , the stubborn, but amusing persistence of the weeds. This all shaped my garden, gave it a rich and full life… gave me a rich and full life… season after season.
I remember being too ambitious. Having too little space and planting far too much. I My little garden turned into a forest by the end of summer…the roquette sweeping through the pebbles, the fennels reaching for the skies, the lavenders dancing wild sambas in the beds, the Pierre de Ronsard climbing rose playing out a Sleeping Beauty fairytale. The boxwoods’ constant demand for pruning, the long shoots everywhere, the new shoots everywhere, the dead heads waiting paitiently…
I remember how the garden could change as often as I can change my mind. Each seasons’ corners were plentiful and changed from one year to the next. Or even more. There was a corner for reflection, for morning coffee, one for sipping a coolness in midday. There was room to bask in the sun and of course a spot chosen somewhere for the meal of the evening. And how romantic were these summer evenings in this garden by the Loire, accompanied by the heady fragrances of jasmines and roses, lavenders and lilies! These lazy dinners lasted long into the night, lit up by candles and lanterns, handmade especially for me by a lover.
I remember how different this love affair with my little garden was to what I have now here at Coin Perdu, where our eyes follow the fall of the sun every evening to far beyond the horizon. It flames up the skies and we are woken up much later by the brightness of a moon and a starlit sky. In the garden by the Loire, sunsets were rare, cut off early evenings by the shadows of the cliffs and the welcome coolness of the caves. The small garden enfolded our evenings in a soft dusk pashmina, a warm embrace of familiarity and comfort. We lit up our candles and made fires in the summer kitchen. With herbs from the garden we stuffed meats and marinated vegetables. Our summer days began and ended in this little garden.
We lived and worked close together in this tiny “jardin de curé”...the cats, the chickens, the people…we all crowded in the summer cave, or in the working “cave” or in my “ atelier“…purring on cushions, lounging on daybeds, playing guitar, listening to music, reading, talking deep talks, speaking deep thoughts, painting, eating, sleeping…
It was nice.
No. It was magical.
It was mine.
This tiny garden by the Loire.
My courgette is taking over my potager here at Coin Perdu…beautiful and healthy with enormous bright green leaves and underneath those cheeky yellow flowers peeking through. The male flowers are starting to fall of and I’m picking them up and drying them to use as dried flowers for sprinkling over my salads…my latest craze; if you keep still long enough, I sprinkle you with dried flowers
The female courgettes are the only ones carrying fruit and I’ve picked some of both to stuff with a crab filling. Both male and female flowers are edible. If ever you can get hold of some courgette flowers…they are absolutely divine, from another world and savored slowly and deliberately…well, I’m a lady, I can’t say what I really think, but you’ll know what I mean when once you’ve enjoyed one!
- Serve the flowers stuffed, without steaming.
- OR make a batter of some flour and add some fizzy water, mix until a thick cream . Dip the courgette flowers wth filling into the batter until coated and deep fry quickly, one by one, turning each once once. Remove, drain and serve sprinkled with fleur de sel and a few drops of lemon juice, or a light yoghurt/mint sauce (natural yoghurt, chopped mint, seasoning, lemon juice..)Make your own filling by choosing ingredients you like and by mixing flavor which compliment each other. Keep it light.
- Serve on a bed of mixed salad leaves with a vinaigrette.
Myfenchkitchen is off to Provence for a week of painting with 3 artist buddies. We’ll be staying in the Vaucluse home of well known painter of Postcards from Provence, Julian Merrow Smith and his wife Ruth Philips, while they will be in England where Ruth will be playing cello at the Garsington festival. We even have our own blog, Four go painting in Provence and you’re invited to follow us every step of the way on this trip if you’re interested in seeing all our adventures…which of course will be mostly painting…and eating…and painting again…and then visiting the markets and painting them …and eating…and having some wine perhaps and eating again… or is it painting…in any case, a lot of everything! you can read a little more on my art blog too: Africantapestry is off to Provence for a crazy painting experience!
I’m leaving on Sunday for a week..the other three artist buddies, Katherine, Sarah and Robyn will be there for 3 weeks. unfortunately I have some exciting obligations to tend to here at Coin Perdu, which I’ll share with you once I’m back! So don’t go away…keep well and in the meantime…keep those pots sizzling!
In the spirit of this perfect spring , enjoying fresh asparagus with a balsamic sauce, topped with a poached egg fresh from my chickens, is a sin easily forgiven. It is a popular spring dish and with a twist here and there, you can enjoy it several times and each time have something different on your plate. (see suggestions below)
- Stem or boil the asparagus instead of sauteing in oil if you want to cut down on fat. Make a vinaigrette of olive oil and lemon juice and balsamic and drizzle when served.
- If the asparagus are too thick, cut in half.
- Use wild asparagus.
- Use thin green string beans instead.
- Instead of a poached egg, a soft boiled egg can be used.
- Chop a hard boiled egg finely, sprinkle on the asparagus and top off with a dollop of mayonnaise and fresh herbs, instead of the poached egg.
- Instead of balsamic vinegar, make a reduction of white wine and a few saffron strands: Remove the asparagus from the pan, add about 150 ml white wine, 1 tsp of white balsamic to the pan along with a few strands of saffron, let simmer until syrupy and drizzle over the asparagus.
- Use dry roasted almond flakes instead of pine nuts.
…and a brocante at Collonges la rouge.
Elsewhere it may be cold and rainy, but here in Correze, France, it seems we have skipped spring and jumped straight into summer. Browsing the brocante in Collonge la rouge this past Easter weekend, couldn’t have been more perfect, The brocantes are starting off with full force and every weekend one can pick and choose between several. I prefer the small town, more informal ones with jovial, hearty conversations and laid back country side ambiance.
Collonges la Rouge counts as one of “The most beautiful villages of France” and is a charming little 800′s village with its rustic red stone. In a next post I’ll show and tell more about it.
We can never do it any other way..always start off with a coffee!
…Wooden farm furniture at the brocante…
…and two sketchers…not buying, only observing…
…and Scruffy is keeping an eye from down below…
…bottles I would love to have, but can’t afford…
…and ditto for this beautiful white and black Gien pot…extremely expensive…
…such nice milk glass vases…
…and finally I found lovely lace curtains for the barn door at Coin Perdu…
I am writing from Coin Perdu in Puy d’Arnac, Correze, where we’ve opened up the house and restarted the restoration process.
I have started work in the vegetable garden, where the process is much slower than I would like, but like with art, it should be about the process and not only about the end result. so I’m slacking down and enjoying the stiff muscles and backaches and bruises and blisters…or am I? Be it as it may; life here in the green valleys of Correze doesn’t care for haste and speed(except on the roads). Days are long and start and end in their own time. People stop in the roads to talk to the neighbour. Chickens and ducks waddle lazily by the roadsides and the cattle just graze without thought in the hills. how can I push on with my vegetable garden when the rest of the world around me is taking time to enjoy the present moment. So I suggest a break from our hectic programs…stop by the market, buy a bunch of radishes, call some friends for a sundowner and catch up on that friendship while you munch on fresh radishes with real butter and a sprinkling of fleur de sel. It is what we do often. It is what all French do. Often.
- Use any herbs of your choice, but stick to a maximum of three. I used parsley, chives and lemon peel, with a drop of lemon juice.
- Serve mayonnaise for those who don’t eat butter.
- Instead of Fleur de sel, use Maldon salt flakes.
- Don’t throw the leaves of the radishes away, use to make a soup, like you would use spinach.
- Serve with a cold rose or cold dry white wine as an aperitif.
…and a magazine feature.
I’ve had the big honor of being featured in the spring issue of the elegant magazine Where women cook, by the very creative team of Jo Packham. See the magazine cover on my sidebar.
In continuation of this article, everybody who is featured in this issue is also featured on the Where women cook – blog, Amuse bouche. I can promise you will enjoy Amuse bouche…it is full of inspiration with ideas and good reads about interesting people with exciting adventures and projects and stunning photography!
I will be featured on Amuse Bouchefrom Monday 18 April to Thursday 21 April with:
- Monday – On the frontburner
- Tuesday – Tools, tips and tricks
- Wednesday – Recipe
- Thursday – Photography
Please drop by and say hi…I hope you enjoy!
And last but not least: A BIG thank you to Jo Packham from the magazine Where women cook, for this invitation and to Loralee Choate who does such a fantastic job on Amuse Buche!
Spaghetti squash makes for an quite an interesting meal…served with a homemade tomato sauce, or with oven baked tomatoes. Especially great for those who want to cut down on carbohydrates…and calories..
- Don’t overcook the squash, or else it won’t shred off in strands, but be mushy.
- The squash can alos be cooked in the microwave oven – prick all over with a knife and microwave for about 15 minutes or more until the skin is tender but not soft. (whole squash of about 1 kg)
- The squash on its own is fairly tasteless and bland, so take care to make your tomatoes/sauce flavorful.
- Instead of oven baked tomatoes, a tomato sauce can be made by sauteing some onions, adding chooped tomatoes and reducing at low heat until thick anad flavorful. Season with salt and pepper, lemon juice, balsamic vinegar and add shredded basil leaves.
- Chopped olives and parmesan cheese can be added when serving the dish.
- Marinate tomatoes are tomatoes that have been dried in the oven until semi dry and still holds juice. It must be refrigerated and doesn’t keep as long as dried tomatoes, but is much more flavorful.
- This spaghetti with sauce can be served as an accompaniment to any kind of fish.
I don’t do a lot of fall decoration, but I do like a little pumpkin and some fresh autumn fruit here and there. Some leaves… Nothing very whoo haa. Just a little something. A little autumn flavor brought inside.
Normalement je ne fais pas trop de décoration d’automne, à l’exception d’une courge çà et là. J’aime aussi les fruits saisonnales en abondances , comme des poires, de jolies pommes de saison et n’oublie pas de délicieux coings! Et bien sur, les belles feuilles mortes, que je ramasse quotidiennement partout sur mon passage, remplacent les bouquets de fleurs estivales. Je ne fais rien en grande pompe, mais tout ça donne juste un petit gout d’automne dans la maison et ses alentours.
Flowers get replaced by autmn leaves and greenery, picked up on walks by the Loire..in vases, in bowls.
White pumpkins make for attractive decor everywhere in the house. place some small ones on a stack of books, or on top of some dried moss, stack them in urns and pots…
Their shapes and smooth whiteness harmonize well with the rustic texture of outside walls and pots, urns and wooden surfaces.
Outside they can stand quietly beside a pot planted with white cyclamen. Or even inside keeping a vase of drying hydrangeas company. Alongside apples, they seduce us with color and form. A still life.., there.., to admire and enjoy the quietness of autumn.
We are off to Coin Perdu in Correze for the rest of the summer. Packing the chickens in their “traveling castle”, the cats in their “coaches”, overloading our little blue Peugeot and we’ll be off with frequent stops to let the farm out the car for fresh air and let fresh air into the car!
- There is no recipe for this salad. Anything from the garden and the vegetable basket and the fridge and pantry will make a salad as delicious.
- I took a handful of leaves from my herb garden ; rocket, basil, red and green sorrel, chives, and a mixture of salad leaves.Mix with some cleaned and steamed green string beans, butter beans, petit pois, and shelled fava beans. Add quickly fried calamari or shrimp or any other white meat of your choice, make a vinaigrette and serve with a country bread.
..a summer garden…
I’m saying goodbye to the wild of our Loire summer garden and when I see it again, it will have grown beyond wild…!
I can hear everything whisper the minute we leave: “Hey, they’re gone! We are free! We can grow and proliferate, have wild parties and sow our seeds freely! So come on! Let’s not waste any time!”
And the lavender will fall over from laughter, the weeds will do obscene pole dancing, the rocket will keep the whole herb garden hostage, the fennel will try and reach for the skies and when they realize that they are too old for such adventures, they will just lie down in peaceful rest. The Virginia creeper will be unstoppable in their usual mischief escaping and going where they’re not allowed and the bay leaf will now make use of their freedom to block everyone who wants to pass them and of course the ivy are just so rebellious in their freedom! I think the only ones who will try and behave, might be the hydrangeas. They will try and set an example, show their true color and just bloom in being “keeper of order”. Unfortunately they will come up against strong armies, like the snails and slugs who will join forces once they realize the enemy is unprotected! I can just hope that Captain Hedgehog will bring in his friends to come to the rescue. My only regret is that I have neglected the young boxwood hedges the past few weeks. They didn’t receive my full span of attention like they’re used to and I just fear they might be a bit spiteful and teach me a lesson in some way or other. But I promised them they will be the first ones I pay attention to when I get back…I can only hope the promise will keep them happy?
Well, I am leaving in good faith that they will all live and play together in harmony. I want no fights and no complaints from the neighbors. Other than that, they deserve their time of freedom and fun and I wish my garden a wild and happy summer!
…tartelette and omelette in the wild rocket…
…untrimmed boxwood hedges and stalky fennel…
…a forest of green…
…lavender nodding and hydrangeas in charge…
…trespassing virginia creeper and dropping petals…
…ciao until soon!!…
Tomatoes can be used in so many forms and a small tartlet is one of them. Combined with some goats cheese, a few chopped olives, some torn basil leaves and a drizzle of olive oil, served in a pastry cup and voila, you have a starter, or amuse bouche, or even a main meal served with a green salad.
VF: Avec une tomate on peut toujours s’amuser dans l’esprit estival – mettre ensembles dans une coupe de pâtisserie, les tomates avec un morceau de fromage de chèvre, des olives, des feuilles de basiliques, un filet d’huile d’olive et on sert pour une amuse bouche ou une entrée ou même un plat principal, accompagné d’une salade verte.
- Use any other cheese, like mozzarella or a piece of camembert or brie.
- Use a puff pastry instead of Phyllo pastry. Adapt the baking time(longer).
- Instead of marinated tomatoes, cherry tomatoes or grape tomatoes can be used in which case the tomatoes should be halved, the seeds removed and slightly sautèed before hand to soften them.
- Add some chives or finely sliced spring onions to the tartlets.
- Taste for seasoning, before adding any. The goats cheese and marinated tomatoes add enough flavor and salt.
- Adapt the size of the tartlet for a starter. for an amuse bouche, a 5 cm size is good, for a starter, move to a 7 cm size and for a meal with a green salad make it even a little bigger, depending on the size of muffin pan/tart pan available.
- To make a lighter version for health/diet…use a thin phyllo pastry, spread lightly with melted butter, use fresh cherry tomatoes and substitute mozzarella cheese.
If I say that I love white in the kitchen I know there will be quite a few readers out there who will eagerly say the same.
Je sais qu’il y a plein de gens qui, comme moi, adorent utiliser le blanc dans la cuisine.
White in the kitchen is, apart from being practical, also beautiful, economical and fun. A white plate is a showcase for all foods, from a simple sandwich ton elaborate cooked leg of lamb. Combine different whites with different textures on the same table.
Utiliser le blanc dans la cuisine est pratique, beau, économique et n’oubliez pas..amusant! Une assiette blanche est une façon parfaite de faire une ravissante présentation.
…don’t overlook a little humor(un peu de gaieté dans l’assiette)…
My mother had the most beautiful complete tea sets; the teapot, sugar bowl, milk jug, cups and saucers, the cake stand and dessert plates. They were white tiny pink flowers, white with blue forget-me-nots, white with colored musical notes, pretty and feminine. She used a whole set at a time, especially on Sunday afternoons for tea; serving a tart on the cake stand, sprinkling colored sugar in the sugar bowl and warm tea leaves in the teapot with a tea strainer on the side. That is how it was in those days.
Today we mix and match. In our clothing and on our tables. I sometimes wonder whether I’m disturbing he3r peace in her hereafter life with my massacring her tea sets by mixing and matching; the teapot for flowers, the cake stand for soaps in the bathroom or the cups for mints by the side table…or maybe she is watching me with a smile, shaking her head and thinking…”how much my little girl loves my tea sets!’…
Je me souviens des sets à thé complètes de ma mère…très féminines, très belles. Les théières, les bols de sucre, les assiettes de dessert, les tasses et ses soucoupes. Elles était blanches avec des petites fleurs en roses, des petites fleurs du myosites. Elle servais du thé et une tarte les dimanches après-midis à l’heure de goûter..comme d’habitude a l’époque.
Aujourd’hui ça change. On fait un mélange de styles et de couleurs, il n’y a pas de règles. Je me demande parfois si ma mère me regarde de si lointaine avec l’horreur quand j’emploie sa théière pour une vase de fleurs, ou l’assiette de gâteau pour les savons dans la salle de bain, ou les tasses de thé pour les menthes dans la chambre…ou peut-être elle me regarde souriante, surprise par ma créativité, et contente de voir que j’aime ses sets à thé..!
…”the hare and the tortoise”(le lièvre et la tortue) – jean de la fontaine…
…every day (quotidien)…
…fish days(les jours du poisson)…
…and mixed days(mélangé)…
…à la prochaine..!
Sprouting seeds is so easy. Healthy. Available to everybody. If you have a kitchen, you can have some sprouted seeds. Wonderful to use in salads and on sandwiches and it can serve as edible decoration on summer soups.
VF: Les graines germinées sont très faciles à faire. Tout le monde peut y arriver. Si on a une cuisine, si petite soit- elle, on peut toujours trouver un coin pour un germoir. C’est sain, délicieux en salade ainsi que sur une tartine et même comme une décoration comestible sur une soupe froide.
- Shave your cucumber in thin strips with a potato peeler.
- Use also other vegetables, like carrot strips, courgette strips or fennel and combine with thin apple slices or pear slices.
- When using pear or apple, consider using a soft blue cheese.
- Use a real country style bread, with a hard crust and soft interior, giving you that nutty taste. Please don’t eat those “plastic bread loaves” which just have no taste or flavor or texture!
- Use some nuts and accompanying oil to finish off your sandwich.
- the vegetables can first be made into a little salad, sprinkled lightly with your favorite vinaigrette and spooned on to some sliced country bread.
- Serve with an ice cold dry rosé wine.
…moutarde blanche et roquette(white mustard seeds and rocket)…
Tips for sprouting seeds:
- Rinse the seeds/grains under cold water and leave to stand for an hour or three, depending on the size and type of seeds.
- Rinse again and spread in a sprouter or in a glass jar, covered with muslin.
- Rinse the seeds/grains twice a day and even more on hot days.
- Leave in a dark corner, or in direct light if you want your seeds to turn green. Seeds left in the dark will be crunchier than those exposed to light.
- Use a special sprouter for seeds/grains which has a gel when it gets wet…mustard seeds, rocket, lambs lettuce…
- Spread your grains which form a gel onto some wet cottonwool if you don’t have a special sprouter.
- It takes from about 3 days to 10 days to have grains ready for your use.
- When the grains are ready, remove them from the tray, dry on a piece of toweling and store in the fridge.
- My favorites – trefle rouge, radis noir, cressonnette, oignon, chou rouge, moutarde, broccoli, adzuki
- Some sites to read for sprouting your own grains: Natur santé, Handy pantry sprouting, Primal seeds.
…the containers also vary from affordable to glamorous and expensive. But even plain can fruit bottles turned on their side will do the trick…fill them with about 2 TBSP of seeds, rinse, cover with muslin and turn onto its side...
…some are just plain difficult and I don’t even bother with them any more…like beetroot seeds. I’ve tried every which way, but can only succeed in sprouting 5 seeds out of a whole handful…and I DO have a pretty green finger…!
…some seeds sprout faster than others. Transfer those quick sprouting one to a container in the fridge and start fresh with new seeds. That way there will always be a variety of seeds for your salads in the fridge…
..une boîte a graines pour donner l’inspiration..
Amusez vous bien avec votre germoir, quelques graines, un peu d’inspiration et beaucoup d’enthousiasme!
…à la prochaine…
I always keep in mind something a great chef once told me: “Asparagus are at their best until June 22″. This is my perfect excuse to luxuriate in asparagus morning noon and night. By June 22 I then cross the finish line and can’t look an asparagus straight on. But for now, I am still running the course!
- Instead of making a vinaigrette…simple drizzle the asparagus with some oil and vinegar and sprinkle with salt an pepper just before serving.
- Add a little bundel of sprouted seeds for some crunch and good health.
- Use some green beans instead of aspaaragus.
- The same can be done with purple or white asparagus, but be sure to cook them long enough to avoid struggling with stringy asparagus.
- Green asparagus don’t need to be peeled, only break them at the ends(they will break easily at the most vulnerable point) and rinse.
- Boil them in only enough water to cover the end parts and halfway up the asparagus. The top leafy parts must cook in the steam of the water, or else you will eb stick with mushy asparagus or without any tops.
- Don’t overcook asparagus, they need to by JUST tender and still have some bite.
- Serve them immediately if served on their own. If served in a salad, they can stand a while.
- this recipe could be finished off with a perfectly poached egg on top of the asparagus, my ultimate favorite way of enjoying asparagus!
- Use nigella seeds or mustard seeds or poppy seeds instead of the black lava crystals(from Hawaii) and sprinkle only a little fleur de sel.
I fly violently out of bed, hit my hand hard agains the bedside table, instantly feeling the pain in tears. Simultaneoulsy the two cats screech off the bed, run into each other and dive for cover. A shrill squawk just outside the window, like that of a disorientated rooster, have us all in shock. In a haze of pain and confusion, I make it down the stairs, all the while fearing my chickens are hurt; my two eight weeks old poulettes, who conversate in dainty chirping twitters, much like young débutantes giggling on their first public appearance. Very girly. Very excited.
Ah non! There it goes again! The false shriek. We soar down the last two stairs, anxious to see what affaire is stirring outside.
There they are. Petronella and Stephanie. Happily sitting on my chair in the shade of the big umbrella. Ecstatic to see me, they storm closer in a flurry of chirps and feathers, look eagerly into my eyes and wait for our usual intelligent conversations.
But first I pour a strong morning coffee, just to suddenly hear a blasting shriek again, right behind me. The cats dart off to safety leaving me standing there alone and barefoot in my pyjamas, hand bruised and aching, staring dumbfounded at my two grinning poulettes…could it be that I have a gay chicken….or have I been duped?
…à la prochaine!…
It is time for nature. For long walks. For the garden. Double digging and planting. For pruning and sowing. And for observing. After a hard winter, nature is on the verge of exploding into its exuberant spring plumage. To harmonize with the new growth and hope springing up all around, I wanted something green. Petits pois came to mind with its vibrant green . I call it a dip, but it is a spread, a paté, a guacamole, a tapenade too… I added Maroccan mint, some freshly sprouted seeds, soft goats cheese; it is early spring on a bruschetta. Nothing more can be said.
- In a next post, we’ll talk a little about sprouting seeds, which is something we all should be doing at our homes!
- Instead of serving the dip on bread, it can be served in individual small glasses or bowls and eaten with a spoon as a starter and some bread on the side.
- Or serve as a little salad on a bed of young spinach leaves.
- Add some dried currants for a little sweetness.
- Use other vegetables like fava beans or a mixture of the two.
- Consider also crushed steamed broccoli or steamed courgettes.
- Don’t skimp on the mint.
- Some mayonnaise or cream can be added to the mixture to give it more of a dip texture. Serve with carrot and celery sticks.
- Serve with toasted bread slices or fresh crusty baguette slices.
Let’s put winter with its deep conversation and full bodied Cabernets and hypnotic fireplaces behind for a while. Let’s move outside to the stories of nature. To the optimistic nesting of the gulls on the Loire islands. To the plunging flights of the swallows. The fearless circling of the eagles. Let’s focus on the delicate entrance of the apple blossom. The almond blossom. Let’s admire the elegance of the magnolia and not shy away from the shameless flirtation of the sweeping wildflowers.
From the beginning of time, man had been entranced by nature. Living by it, dying by it. Cursing by it, loving by it. We live by it force every day.
…it is only when you start to garden, probably after 50 – that you realize something important happens every day – Geoffrey B Charlesworth…
I can’t pass by a book on garden stories. Some day I’ll share one of my own stories from my garden journal. But for now, I’d like to share four of my favorite garden story books. (The lovely bookmarks you see in the following images, was a gift from la belle Monique)
…A growing gardener by Abbie Zabar. Delightful sketches about her garden on the rooftop, with delightful accompanying drawings, a feast for the eye and an enrichment for the soul!…
…Les affranchis jardiniers by Annick Bertrand-Gillen…..a couple living the simple way, providing for themselves from nature, doing it all the biological way. I adore this book.We experience a bit of their life with them, their garden and home and it gives us envy to follow in their footsteps. A beautiful life. A beautiful garden, open to the public in summer….
…Simple pleasures of the garden by Susannah Seton…...a collection of stories and recipes, quotes and tips for every season. This is a book to be read outside in the shade of the walnut, or curled up by the fireplace, or in the splendor of autumn by the riverside, it makes you love every season.
…True nature by Barbara Bash…..a writer/illustrator taking solitary retreats, living close to nature with only her thoughts and art and her journal. I received this as a gift from a good friend an fellow artist, the very creative Lindsay who sent it to me when I was not in the best of places. It was wonderful food for my thoughts then and still is!
… welcoming spring…
And last but not least…have a spring inspired look at Jain’s day inthe country!
Don’t throw outt the water you’ve used to boil your eggs in. They are rich in mineral salts…use it to water your plants with.
I am leaving for Oslo, Norway tomorrow. I decided to put up an old post before I leave which I had on Africantapestry two years ago. A little story. A sketch.
To accompany the ongoing saga of the soon-in-bloom-tulip, as well as the gardening folie that has me firmly in its hystyerical grip, I made a strawberry soup with the very first strawberries of the season. Not yet tasting of summer and sun though…! But who cares…! Using them in a summer/spring soup with added balsamic vinegar and handsfull of mint and pepper and rose water, is a great way to satisfy that ferocious desire for summer fruits.
Flinging soil and seedlings around in the garden (here in the northern hemisphere!) and serving early strawberries on our plates and sometimes even catching a warm glimpse of the sun…what more can we wish for?
- Add red berries like raspberries, blackberries, blueberries…
- Serve with a sprinkling of freshly milled black pepper.
- Use a handmixer instead of fork to break up the strawberries.
- Use Maroccan mint if you can find, which have a stronger flavour than ordinary garden mint.
- Or use some lemon verbena instead in high summer.
- Serve chilled on hot summer days, but at room temperature early in the season.
- Serve along with a slice of lemon poppyseed cake as accompaniment, or a herbed shortbread.
- Don’t be afraid to use a lot of mint!
- Use stevia, which is a herb sweetener, instead of sugar or honey.
…the red tulip…
“Like last year, this single red tulip once again made its appearance in my all white and blue garden. And like last year, I accept it and welcome it. It has become quite a game and I’m amused by the tulip’s proudness and dedication to defeat me. It reminds me of a guy I once knew at university who wouldn’t give up either.
He was madly in love with me, completely, head over heels..and yes, he was sort of cute too, I thought at that stage. I was staying in a hostel for girls on campus, fourth floor out of six, overlooking beautifully tended campus gardens. And he was staying in a hostel for boys, way off, on the other side of the campus. That’s how it was those days. No men allowed in the girls’ hostels and vice versa, which made for very exciting experiences! Except of course, for visiting hours in the lounge downstairs.
Very regularly, he would show up at my hostel, long after visiting hours, on nights when the moon was showing off in the sky and the stars were sparkling impatiently with anticipation. With his guitar and a red rose and his best friend, I would be charmed with unashamedly beautiful love songs from the garden under my window. Their strong, deep melodious voices, trained from years of singing, had every girl hanging out their windows along with me, losing ourselves in the charm and romance of “old world courting” from down below. Beautiful beautiful brown eyes, would always be on the list of songs and their voices would fade away in the distance with Goodnight ladies. My red rose, always stolen from an overflowing garden somewhere, would be left on the windowsill downstairs at the front door, for the hostel had already firmly been locked up for the night.
And so it happened that he got caught one night while stealing my red rose. He unfortunately chose the garden of the Professor of engineering, with whom he was very well acquainted…! He was allowed the rose, but had to work the Professor’s compost heap for two weekends. For a while, it was slow on the rose-serenading-scene and we all missed it..all the ladies, that is. Then one night there he was again, with a stolen red rose and guitar and his best friend. The cute guy I once knew. And who I still know. He is my husband.
A refreshing salad..full of crunch and texture…a delight on the taste buds with the soft sweetness of the pears and the tart exploding sweetness of the pomegranate seeds. Fitting for a special parcel…
- Red cabbage ribbons can be added for more colour.
- Add the pomegranate seeds last if you want you salad to be “unstained”.
- A yoghurt dressing with lemon and honey is great too.
- If you want a more “sustainable ” salad, add some coarsely grated hard cheese of your choice.
- Good with fish.
- Can be served on its own as a starter or accompaniment as a side.
- A good salad for losing weight and/or detox.
Some days are sometimes unexpectedly special. Like a Tuesday when the post lady knocks on your door and with a broad smile hands you a parcel: “Voilá! Toujours Noël!” (still christmas for you!)
A lovely surprise from the extraordinary Monique at A la table de Nana. After opening up the very well wrapped outer box and fixing my eyes upon the beautiful first layer, I found myself working softer and more delicate with each unwrapping; lingering, feathering and stroking my fingers deliberately over each wrapping, wonder what hides underneath, trying to prolong the seconds to minutes, enjoying the feeling of excitement and yielding to the pleasure of feeling special.
…opening up onto creative bookmarks and cards...
…then a next surprise…
…even more delicate and beautifully wrapped…
…so many unfolding surprises in such a small box…
…a notebook, beautiful chcolate transfers, even more beautiful cookie transfers…
Few things in life give us that warmth around the heart than caring, attention, a spontaneous compliment…a little act of some kind making you feel special. This little parcel did exactly that. It had something of everything…
…a little bit of romance, a touch of personal creativity, a hint of refinement, a sprinkling of originality, a taste of beauty…finished off with drizzlings of warmth and presented with care and delicate attention…
Have you sent a small parcel to someone? Wrapped with care and attention to small détail, adding a little note here and a chocolate there, a smile, a giggle, a wish…not a Christmas gift. Not a birthday gift. Just something to say someone else is special. No? So…let’s just do it!
Trucs et astuces de nos grands-mères: