Posts tagged “lemon

Tartine aux Courgettes …and “les jardins de Colette”.

When your potager starts exploding with courgettes, it is time to come up with all sorts of ways to eat those courgettes without getting bored. But even so, by the end of summer, I feel like a courgette and can’t even look at one, let alone eat it. Courgettes are more flavorful when they are young and nothing needs to be added to give them moire flavor. These tartines can be served s a starter, a lunch with a salad, or as an apéro before dinner..and come to think of it, why not pack it for a pique-nique?

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La recette:

tartines aux courgettes 4857x4415 4857x4415Pincée de fleur de sel:

  • Add some goat’s cheese or feta cheese to the tartines.
  • Leave the toasts and serve as a tagliatelle pasta, topped with a fillet of fish of your choice and a salad.
  • Make croutons instead of toasts and add along with the grilled courgettes to a salad. Top with dry roasted pine nuts, grated Parmesan cheese and a mustard vinaigrette.

 

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Les jardins de Colette is a large botanical garden at the foot of the chateau Castel-novel, where the French writer Colette lived with her 2nd husband Henry de Jouvenel and her daughter Bel-Gazou. The gardens were created in 2008 and depict her tumultuous life which centered around her insatiable desire for creating. You will surely know her for her novels Chéri in 1920 and of course Gigi from 1944, upon which the musical film was based and in which Leslie Caron played Gigi. Colette’s real name was actually Sidonie-Gabrielle , her last name/surname being Colette. But I’m her to show you the garden dedicated to her…so, to read about Sidonie-Gabrielle Colette, you can pick and choose a site on Google.

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Some trinkets in the store…and I found their little truck quite cute…and a rose named after Colette in 1995…

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…Veronique flowers in abundance in the garden of her childhood in Bourgogne…and bees in abundance….

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..le jardin de Rozven in Bretagne was bought by her friend, Missy, in 1910  and for 10 years afterwards Colette and her family still spent their summers at Rozven.

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…a potager, part of remembering her childhood..

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..a labyrinth in the shape of a papillon,  where kiddies are told stories while finding their way to the end..

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..some annuals planted in the jardin de Saint- Sauveur-en -Puisaye  in Bourgogne...

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..an english garden..”aussi libre qu’elle”..as free in spirit as she was…

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…a little refuge for insects..

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Colette with her brother in childhood…

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…her love for animals clearly comes across in her books..

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..la coccinelle and le papillon..les amis du jardin!

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In the Correze gardin at Castel-Novel a little cabane/gloriettes was constructed from willow branches..

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..The olive trees and lavenders from the Provence garden..

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..a bit of freshness with a canal of water and fountain..

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In the rose garden her favorite rose can be found…Cuisse de Nymphe

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..as well as one of my favorites...Honore de Balzac…

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And lastly, a lane of tilleuls trees to remind of her last years spent in Paris, where her windows opened onto the gardens of the palais Royal…

 

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With something cool to drink, we finished this tour through the gardens of Colette and it was time to return to reality. I felt a vibrant kinship with her and her creativity, her desire to live to the full, her love for nature and animals and maybe one day I can retrace  her steps to really experience what her life was like…

à la prochaine fois!

Ronelle


Grilled tomato and goats cheese squares..and Bretagne(Brittany) in June

We are outside. Non stop. The weather couldn’t be more perfect. The days are wonderfully warm, sunny. The cigales are crazily announcing summer in the meadows. I am crazily happy.

Taking our meals outside in summer is a given. Preparing it outside is a given too. These tomato and goats cheese apéros ( appetizers)do it both ways. It is prepared by the barbeque fire. It is grilled on the fire. It is eaten by the fire. An ice cold dry rosé wine and life is crazily wonderful.

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tomato and goats cheese squares

Pincée de fleur de sel:

  • Use feta cheese instead of goat’s cheese.
  • Use feuille de brick, if available, which is not as thin and delicate as phyllo pastry.
  • Add some flaked fish of your choice or add a sardine, in which case you can use dill or coriander instead of basil.
  • Use other herbs of your choice..
  • Leave out the tomato and add fresh spinach leaves and dry roasted pine nuts for a more Greek flavour.
  • To serve as something sweet with coffee after  barbeque…roll chocolates, chopped nuts of your choice and a mint leaf  in the pastry sheets, treat the same way on the coals and enjoy with coffee around the fire.

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Place at an appropriate distance above the coals on a grill.

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Brush with a home made rosemary brush and olive oil.

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We visited friends in Bretagne and were treated in typical Breton fashion to a wealth of cuisine Bretonne. Seafoods galore, vegetables, notably carrottes Nantaises( of which I have planted in my potager), crépes and galettes, sablés, far breton, quatre quart, kouign amann, cidre, beignets, butter, butter, butter… It is truly a good thing we don’t live in  Bretagne for I would have rolled instead of walked. Fortunately, we did a lot of walking to fight the calories. I invite you now on some of our promenades around Rennes and the seaside villages of Tharon and Pornic.

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Promenades en mer…boat trips.

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The port of Pornic is quaint and with the perfect summer weather we had, the whole world crept out of their shells comme les escargots de leurs coquilles(like snails from their shells).

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Le blanc du nil is a well known chain store in the French seaside villages. They sell only white cotton and linen clothes and I love it for the prices and the loose summer dresses, shirts and slacks and skirts. And of course the all white look makes you feel cool and light. And a little chic too…

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The walkway was filled with people, basking in summer sun, seeking out some dappled shade and licking dripping ice creams. We did too.

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A lonesome Canna lily adding some charm to an ordinary signpost indicating the way to the hotel de Ville of Pornic.

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Back in Tharon, it was time for eating again, something we did too much of , but  enjoyed so much! The boulangerie Tharonnaise is comfortably just a walk down the road where one doesn’t mind queuing for all the bakes delicacies I mentioned above.

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One of those wonderful delicious sinful and dangerous cakes, is the kouign amann, for which Bretagne is known for. I DO plan on baking it, sharing it with you, I REALLY DO! But only after I lost the 3 kg I picked up after eating it in Bretagne! Typical Ronelle style, one slice was not enough…It is literally a butter cake and a little challenging on the making-side: made  with bread dough and folded like puff pastry with loads of butter and sugar which, during the baking process, gives you a devilishly, deliciously, flaked caramelized cake.

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One of our outings was also just down the road…a regular vide grenier in Tharon. As you can see below..one man’s junk becomes another man’s fortune. We found some fortunes there too…

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Of course we visited the beach with its colourful cabanes which mostly belong to the inhabitants of Tharon and gets unlocked every season to let out the sunscreens and chairs and umbrellas and beachballs…

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As  is shown below…the beach umbrella and bags and towels and  kiddies were let out of the colourful cabanes.. well, maybe not the kiddies…

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A close up..

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A lunch  of langoustines, and lemon mayonnaise with  baguettes from la boulangerie and accompanied by a crisp white wine.

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In Rennes the géraniums on the windowsills paraded shamelessly  in their beauty and gaiety.

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We had a schedule to follow in Rennes, a to-do list that kept us on a quick run. Nonetheless we found the time for a pit stop in the centre ville to have un café créme et un allongé, while we drooled at seeing the bar à crépe which was just opening its doors early morning. Next time.

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Centre ville  in Rennes.

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Hope you had fun on this promenade. And I hope you on your turn drooled at the tomato and goat’s cheese apéro’s. Maybe enough to make them. I should probably have given you an exciting recipe from Bretagne, as the post asks for….but what are rules made for, if not to be broken? I greet you as always….

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…à la prochaine fois…

Ronelle


Wild asparagus risotto with lemon and sage..and pulling off the road.

I have a few risotto recipes that I adore. One is made with sweet potato, another with saffron, yet another with wild mushrooms and then…asparagus. In this case I used wild asparagus with a  very short season, but delicious while they last.

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La recette:

  1. Asparagus, lemon and sage:
  2. Sauté the asparagus for only 3 – 4 minutes,  in a large pan with olive oil, lemon wedges,  a sprinkling of white balsamic vinegar, salt and pepper. Remove and keep aside. they should still be crunchy. Saute the lemon wedges a bit longer to caramelize.
  3. Heat enough olive oil in a small frying pan to cover the base.
  4. Add some sage leaves and fry until crisp. Remove and drain on kitchen towel.
  5. Risotto:
  6. Sauté 1 chopped shallot in a little olive oil. Add about 1 cup of arborio or carnarolli rice and sauté for another 3 minutes top release the nutty flavors of risotto rice.
  7. Add 1/2 cup white wine and 1TBSP of white balsamic vinegar. Stir. Add about 500ml of hot vegetable stock, ladle by ladle to the risotto, stirring all the while over medium high heat.
  8. Chop a few leaves of fresh sage in thin ribbons and add to the risotto.
  9. Taste the risotto…the rice should still have some bite and not be mushed to a porridge.
  10. Add 1 TBSP of créme fraiche, 1 knob of butter and 2 TBSP of grated parmesan cheese and the grated rind of 1 lemon. Turn off the heat and stir through.
  11. Taste for seasoning.
  12. Serve immediately – spoon the risotto onto individual plates. top with the asparagus en finish off with the crisp oil fried sage leaves.
  13. Sere with extra Parmesan on the side.

Serves about 4 people.

Suggestions:

  • Use garden asparagus or string beans instead of wild asparagus.
  • Combine with tarragon instead of sage.
  • Leave out the creme fraiche and use a soft goats cheese instead.
  • Leave out the creme fraiche and sprinkle with  crumbled feta cheese just before serving.
  • The risotto should be creamy and not dry at all.

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When the bumps on the road get too disconcerting, I always pull off the road, switch off the engine, empty my mind and drift off to that world where I know giggles and laughter are plentiful.  And smiles. That place where we run off to when life is too blue and we want it more colourful. They are our private corners where we deal with these road bumps in our own unique ways so we can be able to turn the ignition key and continue on the bumpy roads. I thought I would share some of the things I run to for a smile or a hearty laugh or a tickling giggle.

  1. I adore that first coffee of the morning.It turns me inside out with happiness.
  2. I love watching someone enjoying a meal with gusto and joy(and good manners of course), someone who has a visible appreciation for the goodness of good quality products and for the preparation that goes  into a meal.
  3. I love people who can fold double with laughter,  enjoying laughing so much you can hear it right in the pit of their stomach! It is contagious and I might not know what the laughter is about, but I have to join in, just for the sake of the joy it brings.
  4. I love that good sharp which some people have. Not jokes. Jokes are flat and boring. Wit is something completely different. It is an art. That ability to be able to catch a moment and react to it with just the perfect touch of irony and humor.
  5. I love the smell of horses…their sweat, their manes, the oil on their skin..
  6.  I love playing tennis; running for every ball, sweating, groaning like a pro,  stretching, running, sliding…all of it..
  7. I love my chickens’ eager trot-run when they see cheese in my hand, it makes me burst out in spontaneous laughter.
  8. I love watching the geese’s rhythmic swaying from behind.
  9. I adore our apéros at sunset. If heaven doesn’t have that, I don’t want to go there…
  10. I love swimming..not lengths or any fashionable style, but splashing and diving and twirling and drowning… like a dolphin. I just love being in the water.
  11. I love waking up early morning to blue skies and sunshine..I can  just burst with happiness.
  12. I love the smell of oil paints on my palette.
  13. I love a scalp massage when I go to the hairdresser.
  14. I love walking barefoot.
  15. I love walking in the rain.
  16. I love walking in my garden endlessly throughout the day, hoping I’ll see something new every time.
  17. I love having coffee and croissant with mon chéri in town and we talk about everything and anything, especially since he is a man of few words.
  18. I love my perfumes..I splash it on when I go to dinner, when I go to town, when I go to bed or when I go work in the garden. M favorite, you ask? But Coco , eau de perfum, Chanel of course.
  19. I love burying my face and kissing the soft belly of my cat Ayiani…she grabs my head gently with her paws and it makes me giggle with pleasure…although I have had the occasional scratch of her fury when she’s not in the mood…
  20. I adore my bed and I adore slipping into crisp linen smelling of sunshine. I fall asleep with a content smile.

I hoe I have touched some of your soft spots or at least made you pull off the road to find your private world where laughter and giggles abound!

…my favorite perfume; Coco, from Chanel…

(for more sketches of perfumes, see my art blog Africantapestry)

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à a prochaine fois

Ronelle


Salmon, apple and dill amuse bouche…and a touch of green.

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.

apple salmoin amuse bouche 04-10-2013 12-50-19 2462x2106 La Recette:

  1. 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.
  2. Wash a few branches of fresh dill.
  3. Roll about 5 matchsticks of apple and a tiny branch of dill in a strip of salmon.
  4. 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.
  5. 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.

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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.

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..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..

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..Some small wild apples live in harmony with berries and egglantine rosehips..

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..the birds don’t shy away from digging into the small wild apples..

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..and neither do the horses..

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..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.

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..à bientôt!.

Ronelle


Carpaccio de courgette..and summer evenings.

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.

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Recette:

  1. 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.
  2. 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.

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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!).

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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.

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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.

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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.

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**And some summer music for these summer evenings…

Girls in their summer clothes – Bruce Springsteen

Enjoy!!

..à bientôt..

Ronelle


Nettle velouté with petit pois pesto.

Unimaginable that nettle soup can be delicious and yet, it is! Once cooked, the stinging effect disappears completely and all that is left, is a dark green, flavorful soup. Stinging nettle grows everywhere, the sign of fertile soil, and costs nothing. So why not make use of it? It reminds me somewhat of watercress, of which I often make soup too.  Along with the spring petit pois pesto, it makers for a typical spring lunch or dinner or even a starter. See the Pincée de fleur de sel below for more ideas. I do hope you’ll try it.

Nettle soup with petit pois pesto

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Recette:

Soup:

  1. Pick nettle leaves, wearing a pair of  leather or other thick gloves. Separate the leaves from the stems, keeping only the tender leaves and stems. Harvest about 3 large colanders full of leaves  for 4 people.
  2. Rinse the leaves in cold water to get rid of sand and grit. Don’t forget using the gloves, or switch to tongs.
  3. Clean and chop two spring onions and sauté in coconut oil(not to be confused with palm oil)or olive oil. Add 5 stems of  garlic along and its flowers.(optional)
  4. Mix the nettle leaves with  the onion and add enough vegetable stock to JUST cover the nettle/onion mixture. Adding too much liquid will result in a watery soup.
  5. Simmer on medium heat for about 20 to 25 minutes.
  6. Remove from the heat and mix with a hand mixer to a creamy soup.
  7. Add 3/4 can of coconut milk and 1 large TBSP of mascarpone cheese to the soup. Stir  and leave to simmer very gently over low heat for another 10 minutes.
  8. Season with salt and pepper, lemon juice and a drizzle of balsamic vinegar.
  9. Leave aside until needed.

Petit pois pesto:

  1. Boil 1 large cup of freshly shelled petit pois for 2-3 minutes and rinsed under cold water. Leave to dry.
  2. Mix together in a mortar and pestle with 5 sprigs chives,  2-3 TBSP olive oil and 1 TBSP pine nuts.
  3. Season with salt and pepper, lemon juice and a drizzle of white balsamic vinegar.
  4. Don’t overwork to a puree.

To serve: Serve the soup warm OR cold with a quenelle of petit pois . Finish off with sprinkling of milled pepper and a drizzle of olive oil.

Bon appétit!

Pick nettles with a pair of leather or other thick gloves!

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I picked the leaves(with gloves of course) early morning, separated the leaves from the harder stems, kept the softer ones, rinsed it very  well and kept it in the fridge until I started the preparation.

 Rinse very well!

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Pincée de fleur de sel:

  • Remember to pick the leaves with gloves, rinsing and adding to the casserole, working with gloves or tongs all the time.
  • Like spinach, nettle must be rinsed well, preferably under running water. Catch the water in a bowl and add to you plants.
  • It resembles spinach when cooked.
  • Use watercress, or spinach leaves instead of nettle.
  • If you fear the nettle to be too “wild” to your liking, add 1 large peeled,  boiled and mashed potato, OR add some spinach leaves along with the nettle.
  • Don’t add too much stock or else the soup will be watery. It is always possible to add some stock afterwards.
  • Serve the soup cold in glasses or cups, topped with a room temperature pesto, or serve warm in bowls with room temperature pesto.
  • If using frozen petit pois, boil longer than fresh peas..about 4 minutes. Stop the cooking process by placing in ice cold water.
  • For a nice apéro, make a cuppacino – Place a layer of petit pois a the bottom of a small glass,pour over some soup and finsih off with whipped cream. sprinkle with grean matcha tea powder.

Freshly shelled petit pois.

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Last, but not least..the pea shells are off to the compost heap!

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*Note: I have finally gotten the chance to redo my photos for the Washing day post and if you would like to see and read my thoughts on a washing day..just follow this link to Coin Perdu -Laundry day!

Laundry day at Coin Perdu!

* Thank you to everybody who shared their laundry stories either on Facebook, in an email or on the blog..I loved reading them..if there are more of you who want to share..please do so, I would love to hear your washing day stories and I know others would like to read them too!

Bon appétit et à la prochaine!

Ronelle


Lemon cake… and an Easter spring is in the air.

Easter  is spring time. Or spring is Eastertime.Whichever way, that is of course for us here in the Northern Hemisphere. Down south everybody is preparing for winter with their days beautiful and lazy with fall colors entering the scene.

Because I am so busy in the garden(every minute the skies give me a chance!) I don’t get to the stove much, and when I pass the stove per chance, I am too tired to the bone to cook and bake….so….. I am re-posting this delicious little cake from a past post; Lemon cake and writing our stories. I might just make a stop with my tired bones next to the oven and put it together for us too on Sunday afternoon to enjoy with English tea! I have never come across someone who didn’t fall in love with it right after that first bite..and just look at the recipe down below.. really….this is as easy(yet delicious) as it gets!

lemon cake

Lemon cake recipe

Pincée de sel:

  • Use freshly squeezed orange juice instead of lemon juice.
  • Add some grated lemon/orange rind to the mixture.
  • Top with some icing sugar of your choice, or serve without. I prefer without, since icing sugar makes it too sweet for me.
  • Decorate with fresh edible flowers.
  • The cake is even more flavorful the next day.
  • Use for dessert: break into pieces and serve, topped with strawberries, whipped cream and a berry coulis, OR serve with warm caramelized peaches and crème frâiche.

Here at Coin Perdu, I am fervently planting and digging and dividing,  as much as my arm allows, that is. It is just wonderful to be back in the garden. The rains are still coming down very regularly, but the moment it stops, I charge outside to do a little something. A new garden is such hard work, especially in the preparation thereof, because planting in bad soil makes for even harder work the next season! It might look like nothing at the moment, BUT in a few weeks…!

..passion fruit juice for our break…

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..mon cheri preparing the potager for me..along with his very willing assistants..

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..early morning by the potager and the mist slowly lifting..while I slowly sip my coffee…oh, that first morning coffee..sooo good..mince!

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..when taking a pause the chickens are there to “pause” along – this day I had un fraisier(strawberry cake) which I shared with them(of course!) and they loved every morsel! for the rest of the time, they scuffle around my feet in the soil, just coming up for some air every now and then..!

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..still a lot to be done: the dalles(paving stones) must be laid on the terrace and partly into the lawn at the bottom, the wrought iron pergola must be constructed for the white glycine(wisteria), a stone bench under the small window. To the right I have planted kitchen herbs which I hope will grow under the walnut tree, since not many things grow under a walnut…

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..eh bah voila..there you are, mon café..!

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..my tulips are slow in the rising, but they are coming on steady..pretty soon they will be spectacular in their show off! I am so chuffed, because all my  bulbs I brought back from Amsterdam, (see post here) is pushing through, except for 3 Allium bulbs I lost to mischievous rabbits.. 

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..a lot of planting still awaits me – 60 lavenders, (lavande angustifolia, lavande intermedia, white lavenders) 20 santolinas, agapanthus, cistes,  4 olive trees, 6 Cypres de Provence,  buddleias, kniphofias, ceaonothe de Versailles,  100 Siberian irises, then a lot of Iberis, Eryngiums, ficoides…

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..In between all the pathways and staircases and dry hot corners, I stick in some thym serpolet and  succulents like the ever popular sedums, sempervivums and jovibarbas, which grow beautifully in all those sunny spots…

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* I am working on a series on tartes, tourtes, quiches et cakes, which I will combine with some table setting in white with silver, yellow with pottery, red with vintage and blue with rustic.

*So stick around..if I can just get my act togehter and organise my organising better..i will be back soon with the series on tartes, tourtes, quiches et cakes,

Joyeux Paques

et à bientôt!

Ronelle


Les oeufs Mimosa(deviled eggs) for an Easter brunch.

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!

Suggestions:

  • 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…

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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.

…Camembert..

…Ciboulette…

…Mimolette…

..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 !

à bientôt

Ronelle


Grandmothers’ day, Hawaii and a bistrot spirit.

Today is Grandmothers’ day here in France. everywhere “les Mamies” were taken out to lunches, flower shops were open(normally closed on Sundays) and husbands and children walked around with small bouquets for their sweet “Mamie” I wish I had a “Mamie” who I could spoil today, but the best I could do, was join in the fun at out Cecile’s bar, “le café du Centre” in Beaulieu sur Dordogne, where everybody gathered in happy spirit for coffee and croissants!

..Cecile..

Of course that is something just up my alley, for I adore my coffee and I adore my croissant. I’m not a very routine and organized focused person, but not a day goes by that I don’t routinely start my day with my  black “café allongé, un verre d’eau, un croissant and the day’s journal, La Montagne.

..my habitual café et croissant..

And so…right there, this morning, next to mon Chéri, among our cafés and croissant crumbs, camera, lenses and writing carnets and laughter of Cecile’s clients, the idea was born for a new blog. I am up for change!

..le café du centre..

So maybe I will move over from Myfrenchkitchen to Café & croissant, which will just be about everything I encounter in my everyday life…I suppose not much different from what I’ve done on Myfrenchkitchen. and of course food is included….man can’t live on croissants alone! I am considering having only the one blog…for my art, for our coin Perdu and its country life and restoration and all things that I find brings sense to this challenging life we live. But maybe I won’t move…I will of course lose many of my readers and will have to start all over and my URL will change which is always a complicated story for all involved. But where is a will, is a way. I need to move on to something new…some new juice! The future will lead me.

..Café & croissant..

I’m also leaving this week for a week or two in Hawaii with mon Chéri. All tech stuff will stay behind, except for my camera. I’m taking only my bathing suit, sketching tools and little black number…for all those dinners awaiting me! I want to switch off and indulge in nature the sun and surroundings, let my senses treat me every day. Can you tell I’m excited?

..early morning..

..sunset..

And to round off this post…I made a curry chicken tagine for dinner..

  • Chicken cut into portions, browned in olive oil and madras curry. Added potatoes cut in cubes, onions cut roughly, a handful of organic dried apricots, chopped preserved lemon, a tablspoon of wild flower honey and some homemade chicken stock from the freezer. Bring to the boil and slowly simmer until you have a thick sauce and tender vegetable and chicken.
  • Add some spices of your taste…I used cinnamon, freshly grated nutmeg, salt and pepper and crushed juniper berries.
  • Serve with couscous.
  • Bon appétit!!

aloha!

ronelle


Oven baked lemon chicken with herbs

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…

This is an entry for WHB, whith this week’s host being Wandering chopsticks.


Monday night’s dinner

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.

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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
    1. Sautee the turkey breasts along with the lemon slices in some olive oil until nice browned. Season with salt and pepper.
    2. Cut the tomatoes in chunks, leaving the smaller ones whole and leaving some cherry tomatoes on the vine.
    3. Shred the spring onion on the diagonal.
    4. 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.
    5. 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.
    6. Deglaze the tomato pan with the vinegar.
    7. 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.
    8. Serve immediately
    9. Serves 4

To finish off our meal, we’ll indulge in a handful of fresh cherries.

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Commentaires

MMmm

Everything looks and sounds great – I’m absolutely going to make this meal one day this week.

Posté par Casey, 19-06-2007 à 20:54

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–>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.

Posté par Brenda, 20-06-2007 à 20:59

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–>Thanks for the comments…happy you that you like it.
ronell


Easy and tasty

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.

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  • 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
  1. Light a fire, first for good ambiance and then for good heat.
  2. 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.
  3. 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.
  4. 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.
  5. Heat the Cointreau in a big spoon, light and pour over the chicken.
  6. Cut into portions at the table and serve with slices of orange, lightly caramelized for a minute or two on the grill.
  7. Serves about 4.

Onions in the skin

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  • About 4 big onions, unpeeled
  • Chopped chives, sage and marjoram
  • Knob of butter
  • Juice of half a lemon
  • Salt and pepper
  1. 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.
  2. 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.
  3. Serve, sprinkled with some fresh herbs and a sprinkling of black pepper.
  4. Serves 4

Grilled melon with caramel sauce

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  • Two small lemons
  • Caramel sauce
  • Vanilla ice cream
  1. Cut each melon in half, remove the seeds
  2. Place each half upside down on the grill over meduim heat. When the flesh is nicely caramelized, turn over.
  3. Drizzle some caramel sauce into the cavity. Leave for a minute or two on the heat.
  4. Remove from the heat and serve immediately with a scoop of vanilla ice cream.
  5. Alternative: the caramel sauce can be replaced by a lavender honey, and a lavender ice cream, sprinkled with some lavender flowers.

Commentaires

–>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!

Posté par johanna, 10-07-2007 à 23:12

–>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.

Posté par Lucy Vanel, 27-07-2007 à 21:30


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