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!)
Once again, I had to scratch my head to think of a recipe that would accompany the stunning ochre colours of fall. Of course not only in colour, but also in taste, spirit, ambiance..Of course..cheese. I can’t believe I haven’t shared this simple salad yet. It can be manipulated and changed according to the seasons and is always a winner with its warm toast, cheese and apple and fresh green salad.
- Place the apple rounds and goat’s cheese on toasted bread before putting under the grill.
- Take care to slice your apples, bread for toast and cheese more or less the same size.
- Use slices of Camembert instead of goat’s cheese.
- Use pears or quince instead of apples.
- Use brown sugar to caramelize the pears or quince instead of honey and serve with a helping of quince jam/jelly.
- Play around and make your own combinations to serve a melted cheese and apple/pear/quince salad.
..stillife nicked by a chicken..
..stillife with Royal Gala apples..
..walnut oil, walnut vinegar, raspberry vinegar, truffle vinegar..
Our fall colors have only now really reached their peak and the ochres are in abundance. I don’t have much to say, except that nature is at the moment an explosion of magnificence..
à la prochaine!
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 !
I love Lemon verbena…it dries beautifully, it makes a refreshing infusion, it adds zest to a cabinet, a room…and makes an elegant ice cream. And whichever season you’re in, an ice cream is always a good ending to a meal.
- Use lavender flowers or other dried herbs that you like instead of the lemon verbena.
- If you want a lighter ice cream, use only milk instead of the cream. \For an even creamier version, substitute 1 cup of cream for one cup of crème fraiche.
- If you’re afraid of curdling the cream when heating, heat up only the milk and add the cream later.
One thing I am finicky about in my home, is clothes hangers. I normally use wooden hangers, which are quite expensive for all our clothes. And I don’t really like thickly covered hangers. And I don’t like plastic hangers. And here at Coin Perdu, while we are still living in the barn, wooden hangers feel too extravagant. Since Hartman’s shirts are being ironed professionally, I have loads of wire clothes hangers, which I return, but there are always a few lying around. and while we were around the barbeque fire one evening, an idea was born to cover these wire hangers with some strips of torn fabric. I’m highly excited about my clothes hangers and have decided that they will just move into my clothes closet once our house is finished! not to mention my excitement about recycling, saving on money and being a wise consumer!
- Wire coat hangers.
- Old pieces of cotton fabric, cut/torn into strips of roughly 4 cm wide and about 150 cm long, although the length is not such an issue, since one can just start off with a new strip if you run out of fabric on a hanger. I used off cuts of toile de jouy fabric in shades of beiges and whites. I used cotton which is easy to use and to manipulate around the hanger. the thicker your fabric the more difficult it becomes. If you want a thicker covering, make your strips a bit wider, or wind closer together.
- I also tore my pieces of fabric so the edges are quite rough, giving nice texture to the hangers. I like the frayed edges and pieces of thread escaping wildly here and there. (See photo above)
Start at the top of the hook of the hanger and let a longish piece of your strip hang down to the middle(where you will tie the two strips together at the end.)
- With your long strip, start winding down the hook to the middle, making sure you capture well around the sharp point of the handle.
- If you run out of fabric halfway through a hanger, simply finish off tightly and start with a new strip of the same fabric, working forward and then a bit backward(like backstitching) and then continue. Both the end of the old strip and start of the new strip are now “buried” under the new strip.
- Make sure to make your windings tight. (See image above)
- When you have gone right around the hanger, you will end back at the middle, where your short piece of fabric strip is hanging.
- Tie the two strips together into a tight knot and let the strips hang down like a ribbon/bow.
- You can finish off the two strips by simply leaving them tied in a knot (like I did), OR work some ribbons or buttons or and other decoration of your choice.
…et voilà..a facelift for some ugly ole wire hangers!…
Voiçi my very first starter I made in my mother’s house as a child. With a few changes here and there, it is better served now as a small amuse bouche before dinner. It is still very light and fresh and I’m still proud of my very first attempt! The little glasses it is served in (in the photos), are the original glasses from my mother that I used about 40 years ago for my starter of clementines and litchis. So, les verrines is not something new…it was already a successful concept 40 years ago!
- Marinate the fruit in the vinaigrette for about an hour, but not longer.
- Use mandarins or orange segments instead of clementines.
- Try serving it as a bigger salad by placing the fruit on a bed of salad greens and add some shredded smoked salmon.
- Can be used as a fruit salad…replace the vinaigrette with a sauce: clementine juice, sugar, a little water, few drops of lemon juice, zest of a clementine…simmer untul reduced to a syrup. Add a few drops of Clementine liqueur just before serving.
- Replace the raspberries with a small scoop of raspberry sorbet.
…and a sous-chef..
To me, December is a month of remembrance, memories, reflections. Many memories surface during this time…some of which are funny, some sad, some without any particular significance and because memories aren’t always honest, I remember them all as dear, solely because they have brought me to this point where I am today and who I am today.
Christmas was a time in our house where things happened according to my mother’s schedule. She was a formidable woman who had the ability to organize an army into baking cookies. So, under her hand, Decembers were very busy in our house and all the while she hoaxed me into thinking chores were fun! Baking cookies, cleaning the silver, polishing floors, washing curtains, ironing the Christmas tablecloth, decorating the living room, cooking jams, preparing for holidays…these were the things that filled up our month, with my mother holding the reigns firmly in her hands and me a close step beside her.
I was sous-chef from a very young age, whether it was washing the curtains or cooking a meal or baking the cookies. A very important position…the sous-chef! Without me, how could she have hung the wet heavy curtains on the line to catch the sun…without me, how could she have polished the silver in time for Christmas,…without me being in charge of the cookiemaker, we would have no coffee cookies for December? It would be disastrous…scandalous! How would the maizena cookies have jamfilled centres without me? Christmas would be sad and lonely, if I hadn’t had the responsibility of lavishing it in swirls of silver and gold streamers and glitter and shining stars!
It is of course one of the big secrets…the complete confidence of a chef in his/her sous-chef! My mom trusted me with many things, so much so that I was allowed the responsibility for the starter at a big dinner. This was my first ever solo contribution to a dinner. She also allowed me the key to her dinnerware cabinet where I could choose something for my starter. Such an important position…the sous-chef!
So here I am presenting my first starter, then as a sous-chef in my mother’s kitchen. The only difference is that now I’ve been promoted to chef. I have my own kitchen. And the starter is now served as an amuse bouche.
..May your December memories be as dear as mine!..
..à la prochaine..
Butternut soup is probably my most favorite soup. Keeping it simple brings out the natural sweetness of the butternut and warm comfort of its creaminess. Don’t hide its wonderful autumn flavors behind all sorts of funny additions…sometimes something has to be left alone to speak in its own voice. Like the velvety butternut.
- Any other pumpkin of about 1 kg can be used in the same way.
- Add a knob of butter when sauteing the shallot…it adds more flavor.
- Use home made vegetable stock if possible, or else an organic vegetable stock. Water can be used instead.
- See here for a bouquet garni.
- Add about 2 tsps orange zest for a more pronounced orange flavor.
- If the soup is too thick, add cream for a richer version and milk for a lighter version to your taste.
..and fragrance in the home..
Isn’t it nice to step into a home and smell the most subtlest of fragrances…not an overwhelming smell, but just enough to have you wonder what it is, where it comes from.
There are many ways to bring fragrance into your home. But always remember the first golden rule: always keep it soft, gentle and subtle. Nothing is as sickening as a sweet and overpowering smell. It is much like an old woman seeking youth in powder and perfume. Or like a guy who fell into a bottle of Old Spice. The second rule is to never have a perfumed candle at the dinner table or around food.
To prevent a room from being invaded with scent, a perfumed candle should burn only for a short while. The small tealight tops are a favorite of mine to burn on winter evenings when it gets dark in the afternoons. They are very gentle in flavor and I leave them to burn the whole evening…romance and ambiance for all, even on week nights…everybody loves it!
Winter chases us inside earlier and for longer…we cook inside more, we make fires in the fireplaces and receive more visitors inside than in any other season. It is important to have fresh fragrance in the house as well…flowers, diffusers, lamp bulbs with rings and dotted wih essential oils, some envelopes in drawers or in hidden corners, some light house sprays, pillow sprays, sachets hanging on door knobs, incense burning after an open fire in the fireplace. Again…keep it light and stay away from the sweet and strong flavors, like vanilla and fruits. I sometimes use cedar incense to get rid of the smoky smell of our open fireplace. I never use potpourii, because it only gathers dust.
When using a diffuser and a tealight, take care to drop only a little 0il and burn the candle only a short while. The fragrance quickly disperses throughout the room.
In the bedroom, room sprays and pillow sprays are gentle enough..spritz on the bed rather than the pillow and a light spritz in the air with a room spray leaves a gentle frangrance.
My favourite fragrances are rose, heliotrope, amber, citrus, all tea leaves and cotton flower. Some of these tiny bottle below go back many, many years and I can’t get rid of them. They still carry the smell of essential oils…and sweet memories.
A drop of essential oil on a bulb ring, made from terracotta or balsawood on a bulb and the heat of the bulb disperses the fragrance through the room. The balsa wood works great on the new economy bulbs which don’t get as hot.
Although the scented envelopes are meant for drawers, I place them in bowls in corners in the house. They aren’t strong and overpowering and only give off a flavor when you pass them. And of course, nothing is easier than making your own envelopes: Use white envelopes and paint them in your favourite olours, drip the paint, flow it on the envelope, write, scribble, hand paint…whichever you feel like doing. Fill your handpainted envelope with clean catsand or wooden shavings, add a drop of soft essentail oil, glue your envelope and place in a corner where it can be admired as well as give off its gentle fragrance in the room.
May your winter days…and for otheres, summer days…be filled with the softt fragrances of cotton flower, and your evenings be cozy around the flicker of a cedar scented candle.
…à la prochaine!..
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.
When something is in abundance, we should make use of it…like the sorrel in my garden, which is growing profusely. Not to mention the rocket, which is close to taking over the garden. Combine the two in an early atumn soup, sprinkle with some pistachios and cut some baguette to accompany.
- Spinach and basil leaves can be used instead of the sorrel and rocket.
- The green peas are added for a green color…don’t boil the peas so they lose their green colour.
- Potatoes can be added for a more consistent soup.
- Be sure to sauté the sorrel beforehand in a bit of oil to prevent a sour taste to the soup.
- Use a cuppaccino frother to make milk froth for a light version, or use whipped cream instead.
- My way of making a creamy milk froth: Use cold, half fat milk. pour up to the marked level of the frother and froth until creamy. warm in the microvwave until the froth rises to the top. (Keep an eye on it, it haapens very quickly).Remove from the microwave and stir with a metal spoon until the mixture is nice and creamy.Spoon onto your soup(or coffee). The froth will hold its shap for quite a long time. For a cold soup, omit the heating.
- This soup is delicious warm or cold.
…while the soup is busy simmering… an update on the chicken chronicles...
I mentioned in a previous post: Asparagus with poppy vinaigrette and a confused chicken, that the one hen turned out to be a rooster, which forced me to give them to a friend living on a farm. It broke my heart to see them go and I especially missed Petronella, the rooster terribly, with his wonderfully cockey attitude! But they are happy where they are now and Petronella can crow to “his” heart’s delight without worrying about neighbours. Here they can be seen as cute tiny chicks…A simple salad and special corners.
After a while I got two new chickens…Tartelette and Omelette. Two Pekin bantam little chickens in the colour of Touraine…a soft grey, called “porcelaine“. They soon filled the sad corners of my heart…isn’t it amazing how much love we have to give? They are two adorable little featherfooted friends and I couldn’t ask for better chatterboxes to bring fun and laughter to my days!
Early mornings begin with joghurt. Healthy chicken food the rest of the day and a gouter(snack) late afternoon is their favorite joghurt again, some grated coconut and a few shreds of salami…yeah yeah…I know… chickens know nothing about joghurt and coconut…, but then I also think these two chickens don’t know they are chickens!
Where Tokala and Ayiani(my two beautifully chic cats)ignore me for the better half of the day to live their royal life, Tartelette and Omelette are just too eager to follow in my every fresh footstep, to entertain and be entertained all the way. They fiddle around under my easel in my atelier during the day, groom and massage their feathers by my feet and slip into the kitchen when I’m not looking to nestle in “their” corner for a nap, while looking at me with flirty eyes and charmingly tilted heads, begging to be allowed to stay…now tell me…how can I refuse such seduction?
…à la prochaine!
Rosemary and lamb. A perfect combination.
- Other/or mixture of herbs can be used along with rosemary. Rinse them and use them wet to line your oven pan.
- Chicken and pork can be used the same way, cut off excess from pork.
- It is worth it to invest in a meat thermometer. It gives you your desired stage of cooking and keeps the guessing and disappointment out of oven roasted pieces.
- A piece of meat does shrink alot when roasted at high temperature. But it is still tender and juicy. If you want less shrinkage, bake for longer at 150-160 °C.
- Temperatures for lamb: (taken from “La grand Larousse gatronomique)
- rare: from 60-62 °C (very pink with pink juices still running)
- medium: from 62-64°C (pink with clear juices running)
- well done: >64°C (slightly pink to completely cooked/gray)
“You smell like rosemary“, said our daughter when she hugged me at the train station. I bloomed. I liked the thought of smelling like rosemary. It says…mother. Care . Childhood. Home. Remembrance.
Later that night, after our dinner of rosemary lamb and catching up on her life as a young working woman, I lay in bed dwelling on her words and my thoughts drifted off. I dreamed how wonderful it would be if our daughters would talk about us one day along the lines of something like this:
“My mother was cook in the kitchen. My father was cook at the barbecue. And between them grew a rosemary bush. I have my own rosemary bush now and when I walk past it and feel my legs brushing the leaves, a heady fragrance envelops me making me feel lightheaded with memories. I smell my mother after her fiddling in the garden among her roses and herbs and I see my father bending over the rosemary bush, cutting and snipping leaves for his lamb cutlets. Our mealtimes were festively spent around a table in the garden, or in the summer kitchen by die barbecue or under the walnut tree overlooking hills or elegantly candle lit in the dining room or simple and homey around the kitchen table. I recall hours of inventing new recipes, cooking and preparing, tasting wines, all the while eating at pretty set tables around laughter and jokes, teasing and chatting and many a times heart-to-heart talks.
I have no doubt, that there where they are now, they still reign as queen of the kitchen and king of the barbecue. And between them, a rosemary bush grows high and lush”.
…Hartman’s handmade rosemary brush- a piece of copper piping, a string pulled through to the other side with a loop…
…snip some rosemary branches and tie the one end of the string around…
…pull at the other end of the string, fix the stems inside the copper pipe and cut the tips to form a firm brush - baste your meat with melted butter, marinade…
…voilà a fresh rosemary brush…
…some rosemary folie for a home- in teapots, in a jug, on a door, on linen, as a kebab, on oven roasted vegetables, with preserved quince…
..until next time!!..
Summer is a wonderful time to try new recipes. Not to cook. But simply to put together. Myabe a bit of cooking. But only a little. It is too hot and time is too precious to spend in front of a stove. These little rolls are something new to try and it involves no cooking. Delicious and refreshing cold. Serve either on its own with a drizzle of thick balsamic reduction, or enjoy as a summer lunch with a salad and some wholesome bread.
VF: L’été est parfaite pour s’amuser avec des nouvelles recettes vite et facile à assembler. On cuisine pas. Il fait trop chaud à la cuisinière et il y a trop de choses à faire… Bon d’accord. Peut-être un tout petit peu. Mais c’est tout. Ces rouleaux de saumon fumé sont intéressants, faciles et vite à faire. Ils sont délicieux froid et servis comme ils sont, avec un filet de réduction de balsamique sur l’assiette òu en salade accompagnée avec un bon pain rustique.
- The rolls can be made small like in the recipe, or bigger by leaving the salmon slices uncut. In this case rolling would be a bit easier and the rolls can be cut carefully afterwards ibnto two slices. If you want neat rolls, cut off the ends with a very sharp knife. I prefer a more rustic look.
- Spread the ricotta cheese on the red pepper for easier spreading and top then with the spinach leaves.
- The red pepper can be chopped finely and mixed in with the ricotta cheese for a different version.
- Prioscutt, basill leaves and roasted oven tomatoes could be an interesting substitute for the red pepper and spinach leaves, giving a more Italian ambiance.
- Serve two rolls of salmon rolls per person on a plate with a drizzling of thick reduced balsamic syrup, as in the photo.
Our street kicked off the holidays with our yearly bbq across our homes, on the banks of the Loire. A sunny Saturday. A Smoke from the bbq. Set tables. Fresh flowers. Pique-nique baskets. And happy neighbors. Perfect.
Notre rue à commencée cette été dans un esprit de festival. Un barbecue aux bords de la Loire. Un Samedi bien ensoleillé avec une trainée de fumée qui conduit vers le ciel. Des fleurs gaies. Des paniers éparpillées partout, l’évidence de pique-nique. Et les gents bienheureux. Un midi parfait.
As always, we enjoy our three course. Starting off with some aperitif and a petillante and icy cold rosé wines. We had different kind of cakes, abig favorite in France for an apritif with a sparkling wine. Cake with sauteed leeks and artichokes, cake with goats cheese and tomato.
Et bien entendu, nous nous régalons toujours en commencer avec une petite apéritif et une pétillante de la région. Très froid bien sur.Sur la table était un bon choix de différentes cakes salés; un cake aux poireaux et artichauts…un cake a la tomate et au fromage de chèvre.
..around the aperitif table(autour l’aperitif)…
…the pique nique baskets speak of heavy loads(les paniers de pique-nique)…
…what could possibly hide under that wrapping?(que cache au dessous)…
…someimtes keeping an eye on the pique-nique baskets(garder un œil sur les paniers)…
…baguettes and wine – couldn’t do without!(pas sans baguettes et du vin)..
…choosing seating(òu s’installer à table)...
…but first – time for some conversation among pretty ladies and heavy discussions(des jolies femmes et sérieuses discussions)
…and a far off call while the fire is stretching high(un appel et le feu)…
…and the smoke is a sign of good things to come(la fumée des promesses)…
…like this( de ca)…
…and this(et ca)…
…and while we wait for those good things from the smoke, we start with our starters…salads and baguette!(salades et baguettes pour entrées en attendant de la viande)…
…everybody is happy(le monde est content)…
…and silence sets over the long table(et la silence arrive à la table)…
…while we taste and share, discuss and delight(lorsqu’on goute et partage, discute et se régale)…
…far from done, we get to our cheeses(loin d’être terminé, on attack les fromages)...
…and clafoutis…of apricots and cherries, and peaches(et ensuite, un clafoutis de pêche.. et d’abricot.. et de cerise)…
…and after our coffee and chocolates, the Loire reclaims its silence once again, the only proof of an afternoon of laughter and good food and happy relionships are some summer blooms picked from a garden in the street by the Loire…
…Et quand on a terminé nos cafés et chocolats et la Loire règne à nouveau en silence, il ne reste comme preuve d’un après-midi de bons repas, de bonnes relations, et de joie, que quelques fleurs d’un jardin de notre rue.
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…
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.
Sun and summer are still plentiful here in Montlouis. On arriving home, we opened the gates to a jungle of green. . Mosquitoes in the switched off fountain. Boxwood in pots dried and sad. Rosebushes hanging heavy with hips, spiderwebs in every corner, dust swirling around in the streams of sun light. Mail overflowing. Advertisements strewn over the entrance…does it sound familiar?
…bienvenue chez nous!…
Back bending and hopeful we dug in. Into the garden. Into the house. Scraping, digging, pruning shoveling. We drank water by the liters and turned to icy cold colas. We washed and rinsed, dusted and coughed, groaned and polished. Not to mention attacking the washing machine with vigour and gratitude! I forgot how to set the time on my microwave oven and wondered if I still needed it? I listened to the murmur of my dishwasher and wondered how on ever I got by for 5 months without! I now once agin appreciate my comfy and (for me), simple but luxurious kitchen and delighted in putting together a meal of fish and citrus fruit. Then we indulged in our dinner under the parasol, hearing the fountain, smelling the September bloom of jasmin, dreaming and planning for this second half of 2009.
- Scorpion fish is really delicious and reminds somewhat of lobster flesh. But of course any fish can be used for this recipe and the method of cooking can be adapted as well. If on a diet and you want to stay away from sauteing, then go for poaching, or even roasting in the oven. Just make sure NOT to overcook the fish filets. In any case, fish should ALWAYS be done quickly, because a little standing time cooks the fish even further. Nothing is more off- putting than rubbered fish!! Another note on fish…do your guests the honour and favour, by removing ALL the fish bones…the reason why many people shy away from fish!
- Don’t raise the eyebrows for the amount of lemon segments…it really flavours the dish and it isn’t noticeable as..”eeuww…lemon!”
- For a suggestion on how a citrus fruit is segmented you can seethe slide show in a previous post here: Citrus and carrot salad – how to segment an orange.
- the orange flower water enhances the salad and it is a good idea to have it in your pantry as a few drops enhances many a dish. To harmonize with the citrus and orange flower flavour, the addition of a citrus honey would be perfect, but a flower honey is nice too, which is what I used. Try not to use acacia, since it competes with the orange flower water.
- And lastly…DO have fun when cooking! Remember, cooking is all about Try, Test and Taste!!
…letting it marinate…
Montlouis is situated on the banks of the wild, untamed Loire river in Touraine, 10 minutes from Tours, and on the route touristique…wines, chateaux, promenades, photograph tours and the special troglodytes of Touraines, where many people adore living in the caves. We also have 3 caves at the back in our property, going into the cliff. But more on that and les troglodytes and its lifestyles next time. For now, a taste of la vie quotidienne d’une Montlouisienne(moi!)!
…je vous prèsente Montlouis…
…then you turn right, then go up the hill, then.. then…
In the photo at the top left can be seen…an enormous bunch of grapes! Which at some stage was lit at night and it was a fountain, but now it only serves as the land mark of our little town. It forms part of every direction giving to deliveries and strangers and visitors: “…et puis on va tout droit, et puis on tombe sur une horrible grappe de raisin, et puis on tourne à droite et puis….(then you go straight, then you will see a huge ugly bunch of grapes right next to the Loire, then you turn right up the hill, then…”)
Turning at this bunch of grapes takes you up a steep hill to la centre ville, where cars play second fiddle to walking and cycling, shopping and chatting.
…walking and shopping…
It is a busy little town with festivals going on throughout the year..brocantes et vide greniers, jazz festivals in September, tomato festival at the chateau bourdaisiere in September, garden festival in april, bread festvals, wine festivals, food festvals, fresh market every Thursday. We have the jour de Loire, with all activities and actions circling around the river Loire. And just as we think by the end of the year that the festivals are over, along comes the Christmas market, and we eat again, chat again, drink and buy wine again, shop for that star for le sapin noël…
…religion, homes and war..
Life is a hustle and bustle at Montlouis, while the Loire just nonchalantly continues snaking forward – silently in summer and filling up with winterrains to a passionate and powerful flood..
Voilà a short introduction to the place we call home. There is more to come in follow ups- the festivals, the people of Montlouis, interviews with les vignerons(winemakers) and their pleasures, artists of the area, the caves and their history and all kinds of food, fun and flair! A bientôt!
…la Loire en septembre…
…sunset in September…
A while ago Nina posted some delicous rolls and I’ve been threatening to make them ever since… I adapted her recipe a bit acoording to the ingredients we have available here in the country side in Corréze. I also wanted to give them a little bit of Greek touch. They are delicious – whichever way they come! Quick, easy, colourful and fingerlicking good. Thanks Nina!
I added some feta cheese to these rolls and made the sauce with greek joghurt, having someone special in mind when I made them this afternoon.
For Adela and John, two friends currently in Skiathos, Greece for 3 months. Adela is a regular reader here and I think this might be something she would enjoy. They love good food! So. May this be goo..ood..!
Thanks to Adela and all the other faithful readers who visit regularly and enjoy Myfrenchkitchen…I appreciate your support!
…sucrine, basil, string beans, feta, nectarine – voilà!…
Now is the time to enjoy sweet potatoes…soups, purees, oven roasted, boiled in the skin and served with honey or as part of a salad or appetizer as shown here. It can also be served on the side. It is quick and easy, with no fuss and it looks colourful and inviting.
With our weather being somewhat cooler and the rain pouring down constantly, our bones are in need of some warmer nourishment. The grey skies whispered lemon chicken. So we had the old classic, lemon chicken with herbs. An ever popular meal, so easily done in the oven and sliced at the table, which leaves you with ample time to indulge in that book you just glance at every time you speed past it.
Oven baked lemon chicken with herbs
Do I need to give the recipe?
- Take a chicken, clean it. Flee into your garden and cut herbs to heart’s delight…tarragon is a must. Lemon cut into chunks is a must. As is some butter, salt and pepper and two or three shallots. Then just stuff the chicken with all ingredients, rub with olive oil and season with salt and pepper.
- Bake in a 180 deg. C oven for about an hour or until you have clear juices running when piercing the chicken into the thick flesh of the thigh next to the bone, normally the part which takes the longest to cook. Turn the chicken over and drizzle often with the pan juices.
- In the meantime prepare some vegetables. I used green asparagus, of which I snapped the ends off and some cherry tomatoes. Clean and dry them.
- When the chicken is done, remove from the pan and cover with foil on a serving platter. Skim off the excess fat from the pan.
- Arrange the asparagus in the pan and roast at 200 deg. c until nicely caramelized. Add the tomatoes 10 minutes before the asparagus is done and roast until the tomatoes start shrinking.
- Serve on the platter alongside the chicken, drizzle with the pan juices and serve the rest of the sauce on the side.
*for more about herbs and it’s uses, see “In my herb garden”
…the more you pick, the better I grow…
Time for informal, relaxed picnics is here. Our summer weekends consist mostly of some working on the house and in the garden, some tennis, and then some extended dinners that linger along with our dusk…late and lazy. I love simple meals where colour and texture play a major role and each ingredient stands on its own. A long time ago, I once thought I made an innovative potato salad, just to have my youngest 10 year old daughter tell me: “I can’t eat this salad! It’s too complicated.”
That was a lesson never to be forgotten.
For a Sunday afternoon by the Loire river across our house, this is a typical salad we would pique nique on. Very ordinary, but spiced up with an interesting vinaigrette of your choice and accompanied by an array of cheese and grainy baguettes, not forgetting an ice cold Rosé, it becomes a meal I’m sure that is served frequently in paradise, which makes it one of the reasons why I intend on going there one day…
As usual, I don’t give a formal recipe , but will mention what I’ve used in my salad.
- Cut some vegetables in different shapes…carrots in spaghetti, roasted red peppers (of which I don’t bother to remove the peel), some mango slices, a few slices of smoked duck and cooked quinoa with sauteed onion. (Read more about quinoa. )
- A handful of fresh herbs; rocket, sage, large Italian parsley, chives, wild celeri and tarragon.
- Vinaigrette: make a puree of the small pieces of mango that you cut off the seed. Add some white balsamic vinegar, some poppy vinegar, salt and pepper, a small finely chopped shallot and add olive oil to your taste and whisk until creamy. I prefer a pungent vinaigrette.
- Add some cheese triangles, a handful of olives and a fresh baguette.
- Pack some ice cream in a cool bag along with the wine, or fresh fruit for dessert.
- And don’t forget a flask of good coffee for that wake-up call after the nap…
- Pack interesting layers of individual portions in picnic hampers.
- Take the vinaigrette separately in a little container and add to your salad just before serving.
- Finish off with cheese and fruit.
We have a long weekend coming up soon and your father told me to write you and tell you to come visit…
“…I received a phone call from Aunt Betty. You know how very elegant and stylish she is, never cooking without her string of pearls? But then, let’s not forget the wonderful and elegant meals she broils up with those pearls! She told me about her humiliating experience the other day and I just had to share this part with you…
” ‘Her granddaughter of five was visiting for the weekend, a real cutie she is, and asked Grandma for a boiled egg for lunch. While waiting for the water to come to boil, Aunt Betty put the egg, taken from the fridge door, into the pocket of her skirt, to get the edge off the cold egg. Then the telephone rang and now you also know that Aunt Betty does enjoy a telephone! After a final third goodbye to her good friend, sorting out their dates for their antique shopping and luncheon afterwards, she needed to drop in at the bathroom…..all those many cups of Earl grey she believes in drinking every day…..and right there is where disaster struck your elegant aunt and her precious raw egg, hidden and forgotten in her pocket!’
Now I’ll leave the rest up to your imagination! Suffice to say, elegant or not, when it comes to a raw egg in the pocket and a toilet seat, we’re all pretty much in the same kind of scramble!….
PS: I’m sending you this omelet recipe your father and I had for dinner last night and just to be a little naughty I sent it to Aunt Betty too!
Omelet with asparagus and serrano
- Tomato salsa: dice a mixture of red, yellow and orange tomatoes, sprinkle wit lemon juice, salt, pepper and drizzle with olive oil.
- 2 eggs
- a tablespoon of milk
- knob of butter
- 2 spring onions, roughly sliced on the diagonal.
- salt and pepper tot taste
- about 4 asparagus spears
- some shredded serrano ham, or other ham of your choice
- Cut the tomatoes into dice, mix lightly and add salt and pepper, lemon juice and olive oil to taste.
- Steam the asparagus until just tender.
- Saute the spring onions quickly until translucent, but still bright green.
- Lightly beat two eggs, add a tablespoon of milk.
- Heat a small skillet, add the butter and pour in the beaten eggs. Break the egg lightly up with a fork and when it start to settle, leave on low heat until puffed up.
- Take from the heat while the top of the egg is still runny and slide off on a plate.
- Place the sauteed spring onion and 4 to 5 asparagus spears onto the one half of the omelet. Fold the other half over.
- Top with the shredded serrano ham, flavour with salt and pepper and drizzle with olive oil.
- Serve immediately with the tomato salsa on the side.
This post is dedicated to my dear friend Colette, who was the inspiration for this “story and recipe”. She was taken to hospital into intensive care today…Colette, get well soon, we have so many laughs (like this story) awaiting us all the tomorrows ahead..
On Mondays dinner is simple. It depends on what the fridge and vegetable basket deliver. Tonight will see a tomato salad and turkey breast on the menu. And since it is Monday, we’ll pass on the glass of wine and start off with a glass of Perrier and of course…an apron.
Turkey breast filet with warm tomato salad
- 4 turkey breasts filets
- a variety of tomatoes
- salt and pepper
- olive oil
- a lemon, sliced
- a handful of basil leaves
- a green chili of your choice
- 2 spring onions, shredded on the diagonal
- tomato vinegar/sherry vinegar
- Sautee the turkey breasts along with the lemon slices in some olive oil until nice browned. Season with salt and pepper.
- Cut the tomatoes in chunks, leaving the smaller ones whole and leaving some cherry tomatoes on the vine.
- Shred the spring onion on the diagonal.
- Sautee the smaller tomatoes, the cherry tomatoes on the vine and the spring onions in some olive oil until warmed through and the tomatoes begin to burst. Keep the cherry tomatoes on the vine aside for decoration.
- In a bowl, lightly mix the tomato chunks, the tomato- and onion mixture, the basil leaves and the chopped chili. Season with salt and pepper.
- Deglaze the tomato pan with the vinegar.
- To plate: Serve the turkey breast on a serving of salad. Top with a slice of caramelized lemon and the cherry tomato on the vine.Drizzle with the pan juices, a sprinkling of freshly milled pepper and to finish off, a last drizzling of olive oil.
- Serve immediately
- Serves 4
To finish off our meal, we’ll indulge in a handful of fresh cherries.
Everything looks and sounds great – I’m absolutely going to make this meal one day this week.
–>Ronell! How in the world did I miss this fabulous cooking blog of yours!! Ohmygoodness, one of my passions is cooking and I will be a frequent visitor here.
–>Thanks for the comments…happy you that you like it.
Sunday was a glorious day and one of only a few since April. We were outside the whole day, absorbing the beauty of this summers day, the warmth, the clear skies. The trail of smoke from our neighbor, preparing lunch on the barbeque, prompted us to change our plans and to have lunch instead of dinner over the open fire.
Butterflied chicken with an orange/honey glaze.
- One organic chicken, butterflied
- The juice of about 3 oranges
- The zest of one orange
- A good teaspoonful of honey
- Some thyme
- Salt and fresh milled pepper
- A Gracious knob of butter
- A few branches of rosemary tied into a glazing brush
- A spoonful of Cointreau for the flambé
- Light a fire, first for good ambiance and then for good heat.
- In a mug that can take the heat, mix the juice of the oranges, zest, honey, thyme and butter. Melt on the side of the grill over gentle heat.
- While the chicken is slowly grilling over the coals, you glaze frequently with your rosemary brush and orange butter. Salt and pepper the chicken right after that first glaze.
- When the chicken looks good, smells good, and the juices run clear when pierced into the thickest part, it is reoved from the heat and placed on a platter.
- Heat the Cointreau in a big spoon, light and pour over the chicken.
- Cut into portions at the table and serve with slices of orange, lightly caramelized for a minute or two on the grill.
- Serves about 4.
Onions in the skin
- About 4 big onions, unpeeled
- Chopped chives, sage and marjoram
- Knob of butter
- Juice of half a lemon
- Salt and pepper
- Cut a cross in each onion at the top without cutting right through. Fill with piece of butter, the chopped herbs, salt and pepper and sprinkel with the lemon juice.
- Place inside a dish which goes inside a big pot/casserole that can go onto the fire. Place the lid on and “bake” inside the pot for until soft. Some new potatoes can be added along with the onions. Another alternative would be to wrap in foil and place in the coals, but we prefer doing it this way.
- Serve, sprinkled with some fresh herbs and a sprinkling of black pepper.
- Serves 4
Grilled melon with caramel sauce
- Two small lemons
- Caramel sauce
- Vanilla ice cream
- Cut each melon in half, remove the seeds
- Place each half upside down on the grill over meduim heat. When the flesh is nicely caramelized, turn over.
- Drizzle some caramel sauce into the cavity. Leave for a minute or two on the heat.
- Remove from the heat and serve immediately with a scoop of vanilla ice cream.
- Alternative: the caramel sauce can be replaced by a lavender honey, and a lavender ice cream, sprinkled with some lavender flowers.
–>hello there, i like to stuff onions (also in their skins) with polenta and parmesan – a lovely side for a steak for example. the melon and caramel sounds divine… i must try this when i am back from holidays and have my weber at my disposal again!
–>Oh, yea. Your idea to use the rosemary as a brush to baste is brilliant. Please, tell the story behind the idea? I love it.