Posts tagged “spring

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!

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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


Salmon, potato and mussel salad..and a contribution to pie-ography

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.

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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.

  1. Heat some leftover salmon(flaked) and potatoes(cut into chunks). Add some chopped spring onions and a handful of currants.
  2. Arrange a mix of fresh salad leaves and herbs on a large platter.
  3. Sprinkle with nuts and marinated mussels and sliced marinated tomatoes and artichoke hearts.
  4. 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.
  5. Top with the warm(not hot) salmon mix. Sprinkle with chopped dill.
  6. 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.

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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!

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30 things you don’t know about me:

  1. My worst characteristic is impatience.
  2. My best one is enthusiasm.
  3. I can lift my one eyebrow and drop the other at the same time.
  4. My ankles are rather thick
  5. My feet are quite cute.
  6. I used to trust people easily.
  7. I now put my trust rather in animals.
  8. I am impulsive and it gets me into trouble.
  9. I don’t fit into my wedding dress any more, but it doesn’t bother me.
  10. I  don’t fit into my bathing suit and that bothers me.
  11. I still want to do parachute jumping, but I hate flying.
  12. I don’t like sharing the licking bowl when baking.
  13. I hate washing dishes. I also hate stacking the dishwasher. I see no light.
  14. My mom used to say my bladder is situated just under my eyes. It takes very little to make me cry.
  15. I laugh easily and loudly.
  16. I have perfected the puppy eye flutter. Mon chéri is completely defenseless against it.
  17. I hate conflict of any kind.
  18. I don’t believe the truth has to be told at any cost. Sometimes the truth serves no purpose..
  19. I have a great sense of humour. It is my life line.
  20. I love to learn, but I hate to be taught.
  21. I don’t mind making a fool of myself, but I don’t like to be made a fool of by others.
  22. It only takes one glass of wine to have me make a fool of myself.
  23. I  don’t answer a telephone.
  24. I am a coffee snob.
  25. I have two experiences in my past which I can’t forgive and forget. They still influence my self image to this day.
  26. I am a nomad, I have to move on every few years.
  27. Autumn makes me  sad.
  28. When I am upset I get into bed and cover my head.
  29. I am a Leo.
  30. 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!)

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


Countrybread with panfried strawberries and basil…and apron fun!

Can we ever get enough of strawberries? Of course not! Right off the vine, directly out of the basket, sliced with cream, sorbet, panacotta, tarts, salads…every which way. And as a lunch with fresh country bread, goats cheese  and basil? Simply delicious.

Suggestions:

  • The strawberries can be used fresh instead of sautéed, o cut and marinated in some white balsamic vinegar and lemon juice. Add a bit of olive oil to the marinade and use as a vinaigrette.
  • Use some soft cottage cheese instead of the goats cheese with freshly chopped chives and basil the and salt and pepper mixed into the cottage cheese.
  • Omit the cheese completely and make a sandwich of fresh strawberries, basil, chopped chives and add a drizzle of maple syrup.
  • Another version could be to top the bread with strawberries and lastly add some goats cheese, put under the gril for two to three minutes and add the basil and a drizzle of honey just before serving.
  • Use other sliced fruit in season instead of the strawberries.

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We stopped our restoration here at Coin Perdu for a day of fun. With aprons. And three delightful, playful models. They chopped and chirped, giggled and grated, peeled and pestered,  mocked and mixed, all the while performing with an apron chosen from the heap. So.. can an apron be fun? Judge for yourself…

 

I grew up seeing my mother in her apron every day. While she was doing her morning’s work; the washing, ironing, cleaning, kitchen work, she faithfully wore her apron. And after lunch, it would be removed until dinner time, when preparing dinner and cleaning up would demand an apron again.

Unlike those days, when aprons at home were more of a necessity to protect the small wardrobe of clothes, we have a multitude of aprons today for adding to that special ambiance of an occasion or activity. It partially serves to also  show our domain of expertise as well as our our fun loving side. But some habits haven’t changes over the years…the butcher still wears his butcher’s apron/outfit, the boulanger(baker) is still clearly recognized by his apron, the fishmonger wears his proudly, the blacksmith is never without his leather aprons, the “garcon” serving your “panache” at the bar wears his with French  flair… an apron is there for our barbecues and for our kitchens , our gardens,  for playgrounds, yes, it is fun equally for men, women and children.

So, do you have a fun loving side…?


à bientôt

Ronelle



Ginger broccoli salad…and edible flowers.

A salad is something that can be eaten at any time…mealtimes or snack times and even those times you feel like eating out of boredom. Go for a salad. It is safe. It is my ultimate favorite dish, summer through winter.

In our home we are always stocked to the brim with ingredients for a salad. Vegetables, greens, leaves, nuts and seeds, dried fruits, cheeses, flowers and herbs, essential oils, but even more so… an interesting vinaigrette and little “addition” to prevent a salad from becoming boring.

This time… a salad with broccoli and preserved ginger, a pungent ginger vinaigrette and a scattering of dried edible flowers for some interest.

Suggestions:

  • Use a mix of broccoli and cauliflowers florets.
  • Use broccolini instead of broccoli.
  • Omit the ginger and use a firm fruit in season. Use some juice or pulp of the same fruit in the vinaigrette.
  • Try different herbal/flower teas or infusions as a base for a vinaigrette.
  • Use fresh flowers instead of dry dried ones.
  • Add some fried bacon pieces or thin strips of pancetta for a salty addition.
  • Serve the broccoli still warm for a salad with more substance and sprinkle the dried flowers just before serving.
  • Marinate the broccoli in the vinaigrette for 15-30 minutes before serving at room temperature.

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…and edible flowers:

Nothing can be easier than making your own dried flowers to use in vinaigrette, salads, and sauces and any other food decoration, with only one rule to keep in mind: make sure the flowers are edible! sometimes the leaves can be used, but not the flowers or vice versa. Make sure you’re not allergic to some flower or pollen. Don’t use flowers from florists which may  be sprayed with pesticides. Your own garden or nature is the place to gather your flowers. Whether you’re in summer or winter, you can always find some flowers around you to use in your foods and of course, so much the better, because you DO eat seasonal don’t you?

We all use herbs in our salads, dried and fresh and they are familiar to us. A few lesser known flowers for a vinaigrette are marigolds, lawn daisies, dandelions, pansies, clover, hibiscus, cornflower, mallow, zinnia, tulips, phlox, day lilies, begonia, gardenia, lilacs, magnolias, fuchsias…

and of course, the well known violets, nasturtiums, borage, lavender, sages, sunflowers,roses, camomile, marguerites, geraniums, honeysuckle, poppies, courgette…

I’m showing a few that I’m drying now which are in season:

I pick my flowers when I dead head them…snip off the drying ones. Pick them during midday, wash them, let dry.  I then use a scissors to cut the flowers off right behind the petals, as to keep only the softer tips of the petals. I mostly use only the petals of the flowers to dry, except for the small lawn daisy which looks very cute scattered on a salad or sorbet. To keep its daisy shape, I let them dry face down with a little pressure to keep them open . The harder and tougher stems aren’t always enjoyable in a salad or sauce, so make sure all hard stems are removed.  Spread the petals on a large tray, covered with a absorbing paper or kitchen towel. Leave in a dark, cool and dry place. The petals dry very quickly and can then be stored separately in small glass containers to use on different occasions and with different dishes. Store in cool dark spot.

…lawn daisy (paquerette)

…pansies(pensees)

…dandelions(pissenlit)…

…marigold(souci)…

…clover(trefle)…

When you’re not in the mood for drying your own flowers, you can run off to the organic store or any herbalist where you will find interesting tea infusions and herbal infusions which you can buy.

…hibiscus…

…mallow(mauve)…

…cornflower(bleuet)

à la prochaine!

Ronelle


Asparagus with balsamic sauce…and a brocante in Collonges la rouge.

In the spirit of this perfect spring , enjoying fresh asparagus with a balsamic  sauce, topped with a poached egg  fresh from my chickens,  is a sin easily forgiven. It is a popular spring dish and with a twist here and there, you can enjoy it several times and each time have something different on your plate. (see suggestions below)

Suggestions:

  • Stem or boil the asparagus instead of sauteing in oil if you want to cut down on fat.  Make a vinaigrette of olive oil and lemon juice and balsamic and drizzle when served.
  • If the asparagus are too thick, cut in half.
  • Use wild asparagus.
  • Use thin green string beans instead.
  • Instead of a poached egg, a soft boiled egg can be used.
  • Chop a hard boiled egg finely, sprinkle on the asparagus and top off with a dollop of mayonnaise and fresh herbs, instead of the poached egg.
  • Instead of balsamic vinegar, make a reduction of white wine and a few saffron strands: Remove the asparagus from the pan, add about 150 ml white wine, 1 tsp of white balsamic to the pan along with a few strands of saffron, let simmer until syrupy and drizzle over the asparagus.
  • Use dry roasted almond flakes instead of pine nuts.

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…and a brocante at Collonges la rouge.

Elsewhere it may be cold and rainy, but here in Correze, France, it seems we have skipped spring and jumped straight into summer. Browsing the brocante in Collonge la rouge this past Easter weekend, couldn’t have been more perfect, The brocantes are starting off with full force and every weekend one can pick and choose between several. I prefer the small town, more informal ones with jovial, hearty conversations and laid back country side ambiance.

Collonges la Rouge  counts as one of “The most beautiful villages of France” and is a charming little 800′s village with its rustic red stone. In a next post I’ll show and tell more about it.

We can never do it any other way..always  start off with a coffee!

…Wooden farm furniture at the brocante…

…and two sketchers…not buying, only observing…

…and Scruffy is keeping an eye from down below…

…bottles I would love to have, but can’t afford…

…and ditto for this beautiful white and black Gien pot…extremely expensive…

…such nice milk glass vases…

…and finally I found lovely lace curtains for the barn door at Coin Perdu…

àla prochaine!

ronelle


Asparagus with poppy vinaigrette and a confused chicken.

I always keep in mind something a great chef once told me:  “Asparagus are at their best until June 22″. This is my perfect excuse to luxuriate in  asparagus morning noon and night. By June 22 I then cross the finish line and can’t look an asparagus straight on. But for now, I am still running the course!

Suggestions:

  • Instead of making a vinaigrette…simple drizzle the asparagus with some oil and vinegar and sprinkle with salt an pepper just before serving.
  • Add a little bundel of sprouted seeds for some crunch and good health.
  • Use some green beans instead of aspaaragus.
  • The same can be done with purple or white asparagus, but be sure to cook them long enough to avoid struggling with stringy asparagus.
  • Green asparagus don’t need to be peeled, only break them at the ends(they will break easily at the most vulnerable point)  and rinse.
  • Boil them in only enough water to cover the end parts  and halfway up the asparagus. The top leafy parts must cook in the steam of the water, or else you will eb stick with mushy asparagus or without any tops.
  • Don’t overcook asparagus, they need to by JUST tender and still have some bite.
  • Serve them immediately if served on their own. If served in a salad, they can stand a while.
  • this recipe could be finished off with a perfectly  poached egg on top of the asparagus, my ultimate favorite way of enjoying asparagus!
  • Use nigella seeds or mustard seeds or poppy seeds instead of the black lava crystals(from Hawaii) and sprinkle only a little fleur de sel.

I fly violently out of bed, hit my hand hard agains the bedside table,  instantly feeling the pain in tears. Simultaneoulsy the two cats screech off the bed, run into each other and dive for cover. A shrill squawk just outside the window,  like that of a disorientated rooster, have us all in shock. In a haze of pain and confusion, I make it down the stairs, all the while fearing my chickens are hurt; my two eight weeks old poulettes,  who conversate in dainty chirping twitters, much like young débutantes giggling on their first public appearance. Very girly. Very excited.

Ah non! There it goes again! The false shriek. We soar down the last two stairs, anxious to see what affaire is stirring outside.

There they are. Petronella and Stephanie. Happily sitting on my chair in the shade of the big umbrella. Ecstatic to see me, they storm closer in a flurry of chirps and feathers,  look eagerly  into my eyes and wait for our usual intelligent conversations.

But first I pour a strong morning coffee, just to suddenly hear a blasting shriek again, right behind me.  The cats dart off  to safety leaving me standing there alone and barefoot in my pyjamas, hand bruised and aching, staring dumbfounded at  my two grinning poulettes…could it be that I have a gay chicken….or have I been duped?


…à la prochaine!…


Petit pois dip with mint and goats cheese and garden stories.

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!

Suggestions:

  • 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.


Fava and petit pois salad.

It may seem that all we eat in this house, is salad. Well, in spring and summer, that is pretty much the case! The vegetables and fruit are so beautiful and abundant that we can’t do it any differently. And because of the freshness it would be a shame to dress them up. We leave “creative cooking” for the colder months and eat fresh and simple in spring and summer.

Here is another salad, straightforward and unadorned.

Fava and peitit pois salad.

Decide whether you’d like to serve this on the side or as a starter or even as a light meal and measure your quantities according to that.

Fresh fava beans, blanched in boiling water and shelled. OR use frozen fava beans, treated the same way. I find the frozen beans in excellent condition and much easier when pressed for time. The same goes for the peas. Go fresh and hull them if you have lazy weekend days on hand, otherwise go frozen. I’m not such a purist that I would bend backwards just for the sake of announcing: “I’ve hulled my own, garden picked peas!” Some frozen products are really great substitutes and I have no qualm in using them…petit pois, fava and spinach, comes to mind.

  • Fresh/frozen fava beans blanched and shelled.
  • Fresh/frozen petit pois, blanched
  • A spring onion, finely chopped
  • A handful of dry roasted sunflower seeds
  • a spoonful or two of caraway seeds (or cumin seeds)
  • A vinaigrette made of olive oil, feshly squeezed lemon juice, white balsamic vinegar(optional), salt and pepper
  1. Mix all the ingredients toghether gently and serve at room temperature, decorated with some herbs of your choice.
  2. Serve as a starter with a cold dry white wine of your choice or a cold rose, seeing that we’re in spring/summer. Maybe something like your trusted Sauvignon Blanc, from our region here in the France Loire valley or why not a crisp Tariquet Ugni Blanc/Colombard from the south west of France.

…five, six, seven, eight….

This is an entry for WHB at Kalyn’s kitchen, this week hosted by Sweetnicks.

 


Courgette feta salad

This is a quick starter, popular with everybody. It can be played up or down, with more vegetables added, or less or different ingredients. Instead of the pine nuts, pumpkin seeds can be added, in which case a roasted pumpkin seed oil would be perfect. Be sure to serve it with the courgettes still warm. A great dish for spring and summer, served on a hot spring day or a summer evening, while watching the sun fall away slowly below the horizon.

Courgette feta salad

  • Olive oil, rosemary salt (or any other herbed salt)
  • Four courgettes
  • salad leaves – rocket, watercress, batavia…
  • a handful of roasted pine nuts (or roasted flaked alomonds)
  • feta cheese
  • olive oil
  • juice of 1/2 lemon
  • salt and pepper to taste
  • teaspoon  of dark honey
  1. Preheat the oven to 200 degr. C.
  2. Wash and slice the courgettes on the diagonal.
  3. Plce in and oven dish, sprinkle with olive oil and rosemary salt. Roast in the the oven until nicely caramelized.
  4. Place a mixture of washed and dried salad leaves on 4 plates.
  5. Serve the still warm courgettes on the salad leaves and top with crumbled feta cheese and dry roasted pine nuts (or almond flakes).
  6. Drizzle with olive oil, lemon juice, honey and finish off with a sprinkling of pepper.
  7. Serve immediately.

      Serves four

…in the footsteps of the shadows…


Ice cream versus salad

Ice cream versus salad

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How I love painting. And tennis. And I do love my garden, my house. Shopping. What else. Oh yes, and I love eating! Good food, healthy food, bad food, ordinary food, new food, traditional food, adventurous food…all food.

I am sitting here right now, licking a huge Magnum ice cream. A double caramel! Sweet and nerve rackingly rich, deliciously creamy, luscious, sticky, voluptuous and sensual…and far too small. While I am indulging in my ice cream I have a healthy menu for you, a great one for a long, lingering lunch on a hot summers afternoon around a huge table with great friends!

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To start off: make a tomato mozzarella salad, using nice small vine tomatoes, some buffalo mozzarella torn into bite size pieces… stuff some in your mouth while you’re at it. Tear some basil leaves and lastly, sprinkle with olive oil, balsamic vinegar, salt and mill some fresh pepper and then add a sprinkling of finely chopped sun dried tomatoes.To finish off, mix gently with your hands and then lick off those fingers, serve on a pretty plate and enjoy with crusty bread.

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For the main meal you dig your beautiful platter out of the back of the cupboard, give it a rinse and then fill it with…crispy green leaves of your choice, mesclun, spinach, rocket and other herbs and don’t forget somecrunchy red cabbage sliced finely for great color and crunch….

In the middle you stack some cooked quinoa, first sauteed in coconut oil with some red onions and then cooked until just done.

On top of that, beet cut into chunks, hand fulls of organic grated carrot and around the rim, little bundles of steamed asparagus wrapped in prosciutto or parma ham. And finish off with a little sweetness; a handful of golden raisins and pumpkin seeds and a Calamata olive or two. I like some green peppercorns sprinkled too. Finish off with a vinaigrette of your choice, some more crusty bread, a bottle of good Rose and you’re off to hear all the Oohs and Aahs from your hungry, anticipating guests waiting at the table! And do enter with flare…why else have you gone to so much trouble!

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Dessert. No can’t do without dessert. To keep to the theme of health, you take lots and lots of strawberries…do the usual, and cut them roughly into chunks. Using a large fork, you crush them until pulpy but not to a puree. Then you add a large handful of chopped mint, which you ventured into your garden for early morning, with your hat and herbs scissors and gloves…and of course you pulled out some weeds while you were there. OK, the mint..you add this generous handful of mint to your strawberries and follow up with some balsamic vinegar and if you like your strawberries a bit sweeter, add some honey. Just before you put this beautiful dessert in the fridge, take a big spoonful to taste…you should be able to just sigh with pleasure, if not, then start over. Serve it in some beautiful glasses where its beauty can be seen. Top with a dollop of Greek yogurt, drizzle with some honey, a swirl of syrupy reduced balsamic vinegar, a dash of milled black pepper and of course, a small mint leaf…and please, don’t plant a tree!

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So, off I go to fetch another Magnum…enjoy your lunch!


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