We have been cheated a bit out of spring and summer here in France this year, but we have had our week or two of beautiful, perfect hot weather! When looking back, it was all good, however short. I am lucky enough to have my birthday in summer and we had the most beautiful evening, spent around our bistro table with friends and family. It was special.
..birthday around a bistro table..
..and around the fire, every evening..
..the sound of running water, every day..
..fruit and fruit and fruit..
..alcohol free mojito, especially for me..
..always an apéro with our glass of wine, in this case stuffed cherry tomatoes with ricotta and herbs..
..tomatoes from the potager for dinner..
As far as automne goes..the leaves haven’t coloured yet and the days are still sunny and warm, with slight winds, clouds are rolling by fast in the blue skies and the waters of the streams are still, awaiting the first rainfalls.
But before I start sounding like Thursday’s weatherman..
Welcome back to Myfrenchkitchen! I’ve had a busy summer and September was spent doing only art every day, which I thoroughly enjoyed. I posted my art when I had time and if you are interested you can see some posts on Africantapestry. It was a great month for me , trying different methods and mediums, searching for new directions. I did a lot of plein air painting, just practiced techniques in the evenings, making terrible messes( on the canvas and my clothes!), but I enjoyed every minute!
..three houses, oil on linen..
“A big thank you to everybody who supported me and especially Monique, who was there with me EVERY day, in spite of her busy schedule. Your encouragement and support throughout the month…I can’t express how much that meant to me! Please drop in at La table de Nana and catch up on her beautiful posts of this past summer…just an inspiring place to visit!! When I am down, I visit Monique at La table de Nana..”
..Gubi and the geese, Aglaé and Sidonie..
..Gaitchi, Gubi and her fillette Dumêla..
So. With these images of our sweet animals , I say goodbye! to summer and its fun and hi there! to fall and its splendour. Even on my Pinterest page, I have gone “autumn”, so inspired by the decorating for fall, the colour of the sunsets, the champignons, apples and acorns, the deep and atmospheric colour of nature just waiting to explode.
..spider webs on an early September morning..
à trés bientôt
Our potager is bursting with courgettes and we can’t keep up with eating them. With vegetables one doesn’t have to do much in summer, the vegetables are good just on their own. Which is why any salad or carpaccio is a good idea.
- Cut 4 small to medium courgettes into thin slices. Layer onto a plate and drizzle with lemon juice and olive oil and leave aside for 30 minutes to marinate.
- To serve: Divide the slices among 4 plates by spreading them evenly on each plate. Drizzle with some more olive oil and lemon juice, a teaspoon of sundried tomato paste, and a drizzle of balsamic syrup. Season with fleur de sel and freshly milled black pepper. Add some olives of your choice, shavings of Parmesan cheese and finish off with rocket/arugula leaves.
Pincée de fleur de sel:
- Use green pesto instead of the tomato paste.
- Add dry roasted pine nuts.
- Use small black Greek olives.
- Add chopped sundried tomatoes or semi-oven roasted tomatoes.
- Use crumbled goats cheese instead of Parmesan cheese.
Summer evenings at Coin Perdu
Our evenings are spent around the fire..we start off with a glass of icy cold rosé while the fire is lit and we munch on a little apéritif, a must to keep my legs from going jello from the wine. It is something quick and easy..fresh cherry tomatoes from the garden, baguette slices with some sliced sauccisson of the region, or melted Camembert over the fire with baguette slices, or fresh radishes with salt(a big favorite!).
In the meantime, while the fire is coming on, mon chéri still fiddles with some activities around the garden, like mowing the lawn, feeding apples to the horses who are allowed late afternoons to graze on the lawns, cleaning the fountain orother small tasks around the house.
I am mostly sunken deep into an Adirondeck by the fire in the shade of the tilleul tree. My feet are up and I have a book in my hand. It is my favorite time of the day and I savor every minute. War will break loose if someone expects me to do anything else than reading my book, sipping my rosé and enjoying the early evening ambiance. At that hour am in my zone and refuse to be disturbed.
After dinner, we linger as late as we can around the fire. As the coals burn away and the horizon turns dark, we start moving away from the fire, lazy and slowly. It is time to call it a day.
**And some summer music for these summer evenings…
Girls in their summer clothes – Bruce Springsteen
In midsummer, when the sun is blazing hot and the cigales are singing away, we don’t have much desire for eating, except for indulging in ice cream. A cold simmer peach soup is perfect for those days and brings a bit of welcome change to the ice cream menu.
- Bring to the boil 1 liter of water with 1 vanilla pod, 200 g sugar and the rind of 1 lemon. Remove from the heat, add a handful of fresh mint leaves and set aside to cool.
- Peel and cut 6 peaches of your choice into slices.
- Add to the warm syrup and leave to cool down completely before storing in the fridge for about 4 hours to infuse.
- Serve cold in glasses or bowls and add a handful of fresh red berries of your choice to the soup(optional).
- Decorate with fresh mint leaves and serve with a dollop of vanilla ice cream.
Serves 6 people.
Pincée de fleur de sel:
- I used a mixture of white and yellow peaches.
- Macerate the berries with some sugar before adding to the soup, since they may be too sour for the soup.
- Add the berries on a little kebab/cocktail stick and stick into the soup, to eat separately.
- Leave the berries if so desired.
- Replace the mint with lemon verbena for something different.
- Serve in frozen glasses for an icy effect.
The signature of Provence is its white limestone..in the countryside, the hills, in the built walls, the drywalls, the houses, the pavings , the flowerbeds, the villages… Some of them new and some weathered handsomely by the mistral and rains of centuries.
I love an atmospheric window..
Clearly seen in this image below, is the different types of stone used, maybe at different times by different craftsmen.
Just look at that stone…beautiful non?..
A stone staircase between these beautiful stone walls, going up and up and up…
A flowerbed by a front door, typical in the small villages with no gardens..
Lovely shutters and vigne vierge creeper..
Sedum growing on the rooftiles..totally content in the heat, like me…
Holly hocks…an old world flower and one of my favorites..
Gay colour in an ochre coloured flower container..
Bonnieux is known for its brocantes..
..which overlooks the valley..
Lavenders on the windowsill..
So, with these images it is back to reality here at Coin Perdu, where summer is in full swing..and I don’t want it to end!
à la prochaine
Red peppers are synonym with the Mediterranean and it is one of my favorite vegetables, raw or otherwise. We grow them in our potager(vegetable garden) rows of them..and they find their way to our table in every way possible. Une petite tarte, using ready made puff pastry or home made if you are so handy or ordered from your boulanger, which is how I prefer to do it, is one way of serving these delicious vegetables.
- Wash 4 red peppers.
- Remove the seeds and cut them into thin strips. Place in an ovenproof dish and drizzle liberally with olive oil. Season with salt and milled black pepper. Add three twigs of fresh rosemary and two lemon wedges.
- Roast in a preheated oven for about 30 minutes.
- Remove from the oven and leave to cool.
- Roll out 4 rectangles of puff pastry to about 1mm thick and 8x16cm long. Roll the sides to the inside to form a little rolled side. Prick the inside with a fork, cover with some baking paper and weigh down with baking beans. Bake in a preheated oven at 200° C for 10 minutes, remove the beans and bake for another 5 minutes.
- Arrange the roasted peppers on the prepared pastry shells. Add some cubed or crumbed feta cheese and dry roasted pine nuts. Sprinkle with red pepper corns and drizzle the pan juices from the roasted red peppers over the filling. Add some rosemary twigs and place under the grill for about 7 -10 minutes.
- Remove from the oven and serve warm with a dollop of créme fraîche and a large green salad.
Serves 4 people
Pincée de fleur de sel:
- Use courgettes instead of red peppers, or a mixture of both.
- Add some halved spring onions to the red peppers before roasting.
- Use goats cheese instead of feta cheese.
- Serve with homemade balsamic sorbet.
- Spoon some pesto on the base of the pastry shell before adding the red peppers.
- Turn into a dessert by spooning some sweetened mascarpone cheese on the bottom of the pastry shell, cover with red peppers and drizzle with honey and chopped mint.
..the lavenders of Provence..
Mon chéri treated me to a couple of days in Provence. I don’t have to say anything, except that it was pure joy. It was so short, but my senses were alive to its maximum every minute.
Apart from the wonderful Provencal sun, the delicious meals on sunny terraces, the Provencal rosé wines, I did indeed manage to complete 7 sketches, while mon chéri patiently waited and used the time to play chess. Since our time was so short, I didn’t want to spend too much time on sketching though, so all I wanted was to capture a bit of the ambiance of our short stay. I think I achieved that and I am so chuffed. So chuffed indeed. If you’d like to see the sketches, you can pop over to Africantapestry.
I love lavender. Just simply love it. Not in foods. Not in soaps. Not in perfumes. not in my closets. But in pots and in the fields and gardens. That is the only place I can appreciate its fragrance, which is too strong and overpowering anywhere else. But the joy of lavender and its fragrance in a field or in a garden…nothing else comes close.
If only I could pass along the fragrance with these images…but it is all up to you and your imagination. Stretch out your hand and touch the blooms, hear the bees, see the butterflies, sniff the air, feel the sun and dwell in the heady fragrance…
The soil varies between the different fields, but they all have three things in common…altitude, sun and poor soil.
A lavender field snaking over the hill into a row of Provence cypress.
At the abbaye de Senanque, the lavenders aren’t fully open yet, it being a different variety. But I love the faded blue which harmonizes with the gentle quietude of the abbaye and the greys of its old stone building.
Small fields, larger, tiny, among wheat, beside the roads…everywhere.
Where there is lavender, there you’ll find bees and butterflies!
Green vines, purple lavenders and red soil…the colours of Provence.
One of my favorite photos with a scene of all my favorite things..nature with its rocky area, the olive grove, the lavender, the hills, the colors, the smells..
A quilt of color in the valley just below Bonnieux; lavender fields, wheat fields and vineyards.
*Keep an ear to the ground for the next post on Provence..until then..
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!)
When asked which is her favorite princess in a fairytale, Marinell always says Belle, from Beauty and the beast. On 15 September she really was Belle and she had her handsome blue eyed prince and her castle..and they danced in the sunset on “La vie en rose”, their own fairytale.
..Chateau du Doux..
(photo: Lisa Allen photography Toulouse)
..on the staircase in the chateau..
(photo: Lisa Allen photography Toulouse)
..in the library of the chateau..
(photo: Lisa Allen photography Toulouse)
Both the bride and groom wanted a traditional wedding, from the word go. The challenge was to incorporate the traditions of three different cultures. As time passed and planning was done step by step(mostly by themselves), it all naturally fell into place. The finished result was a good and fun mix of 3 cultures and even the hands that helped stretched over continents; friends and family from SA to Australia, friends and family from the UK and of courseall those good friends from France. Everyboldy pitched in happily… preparing salds for the Friday evening’s barbecue, roaming the forest for ferns and moss and branches, loading and unloading tables and chairs and pots and urns, stripping leaves from ferns for confetti, arranging flowers, setting tables, folding napkins, sweeping floors, making coffees, taxying people from the airport…and finally we all sat down together for dinner in a candle lit room, surrounded by happy chat and laughter. This is exactly how I wanted their day to end. Happy.
..flowers in the church of Le Pescher..
..”supposed” to be singing..
..confetti made of Ferns we picked in our forest at Coin Perdu and many hands helped strip the leaves..
..Now where are you off to..?
..Resting on the bridge after walking with everybody through the little village of Le Pescher..
Like every mother, I was highly excited about this wedding of our first daughter.And like every mother, a little afraid too: of the costs, of not staying out of it( very hard!), of not being able to help them live their dream, of not being able to make the day only joyous and happy.To keep the costs down we did everything ourselves and worked quite hard, I did indeed succeed in staying out of it(sometimes), and it was a beautiful joyous and happy day on which they truly lived their dream by saying “I do”
..Striped paper straws for old fashioned coke bottles, mailbox for letters, signing the guestbook, pouring oil into torches, lanterns and chandelles..
..Flowers, urns and sitting corners in the garden..
Pampilles(crystals), hanging from tree branches – to find your seat..
..some fun in the garden..
(photo: Lisa Allen photography Toulouse)
..A first dance to Edith Piaf’s “La vie en rose”..
..Two pretty smiles..
(photo: W van Wyk)
..the dining room is ready..
..table decorations: moss and ferns and foliage from our forest at Coin Perdu; hydrangeas and grey foliage from the garden with accents of chardon and Chrysanthemum and camomiles among lanterns and some silver for sparkle.
..Entering for dinner..
(photo: Lisa Allen photography Toulouse)
..Bon appetit et bonne nuit!..
***Photos: All images Ronelle van Wyk, unless otherwise stated.
***I have just recently started a Facebook page, which I call Café des artistes. It is an extension of my three blogs and on it I do exactly what one would do in a café around coffee..talk about art and life and food and photography..if you are interested in some of these short snippets, you can find my link in the sidebar to join. You will also find more photos of the wedding on my facebook page..as always, Ronelle
I have been like these butterflies the last few weeks…fluttering left, right and center! Our eldest daughter’s wedding is a week from today and I’m in top gear, working to get everything done. Truth be told, up until now most of the organizing had been done by the two themselves. My work only really started these last few weeks and being true to my very bad self, I left everything until the very last minute, which now means a mean scuffling of feet to be on top of things. But I’m almost there…on top of things!
..Inachis Io(Paon du jour) Peacock butterfly..
Every now and then I get distracted by my animals or the garden…the flowers, the vegetables and my potager, a coffee…before finding my rhythm again to move along with wedding stuff. One such a pleasant distraction was the seductive butterflies in my summer garden.
.. le petit nacré (Issoria lathonia) ..
..Iphiclides podalirius – scarse swallowtail (le flambé)..
..la belle dame (Vanessa cardui)..
..(papillons satyrinae (satyre)..
..Colias alfacariensis (Fluoré)..
A last sip of cool and calm Provencal Rosé at sunset with mon chéri before friend and family start arriving from tomorrow onfor the wedding. And so with these images of my summer butterflies here at Coin Perdu and two cold glasses of Rosé, I leave you until I resurface after the wedding!
Yesterday was hot. Very very hot. I thought I was going to melt. Here in the southwest of France we are “au niveua 2 du canicule” (level 2 heatwave). In Paris everybody is in water…by the Eiffel, in die seine, in the fountains. We are drinking water by the tons, the ice cream shelves shelves are empty. We are thirsty and hot and sticky. We are like limp fish. But it isn’t the worst heat I’ve known, so I don’t complain..pretty soon it will be dark European winter days and I will miss this heat.
In the meantime, there are many ways to keep cool. One of them of course is eating cool meals…like sipping cold gazpacho!
Une petite pensée:
- I don’t add bread to the gazpacho, but I love to serve it with croutons sprinkled on top. Omit the croutons and mix some country bread together with the vegetable mix.
- Serve with vegetables cut into small dice(cucumber, peppers, spring onions)
- Serve with a cocktail stick of goats cheese, cherry tomato, basil leaf.
- Serve topped with a spoonful of scraped iced tomato juice.
- Use a celery branch to stir.
- Add cubes of ice in each glass
- Serve in rustic Spanish glasses for the best effect.
A visit to Brive la Gaillarde..Les rues, des petits chemins, un bistro, la collegiale St. MArtin, lesboputis(quilts), l’architecturte et les fontaines..voilà Brive la Gaillarde a Corréze.
From an overheated Vallée de la Dordogne…à bientôt!
Sunday was a real “Dimanche à la campagne” at Coin Perdu. Our children from Toulouse visited the weekend, the sun was shining, we stopped working on our house for the day and we had a great brunch outside under the Tilleul tree. What made it really perfect was that Mon Chéri made lunch! I just sat in the shade, sipped my Rosè and enjoyed the company of the people I love. This frittata/tortilla/ omelette is the brainchild of Mon Chéri and it changes every time he makes it which course is typical of a frittata…you use whatever is available and to your liking!
..frittata/tortilla/omelette on the barbecue..
..the assistant earns her lunch..
Une petite pensée:
- Make a frittata to empty the fridge at the end of a month.
- Normally a frittata is done on the stove and placed under a grill for a few minutes before serving. I is firm enough to cut into slices.
- If you want it creamier, add a TBSP of crème fraîche just after you’ve added the eggs and stir .
- Always add a sprinkling of freshly cut herbs before serving for a fresh appeal.
- Place your frittata under the grill for a few minutes to have it puff up, melt the cheese if added and brown nicely.
- To make it vegetarian, omit the left over meat.
- Be creative with your frittata.
- Serve with fresh green salad, toast or country bread and fruit.
..dèjeuner à la campagne..
But back to the moment: ..the strawberries try desperately to produce one last crop… I sure did something wrong, because my garlic went to seed and is even smaller than when I planted them!… I lost all my newly planted carrots by simple neglect unfortunately (I didn’t water them…too lazy?)…my basil dried up too, but I still have some new leaves pushing, so I’m not completely hopeless!…My onions are all dug up…my young leeks look a bit frail…
..an empty late summer potager..
But on the other hand…my maize (corn) looks beautiful, although few…my pumpkin is coming along beautifully and already have little pumpkins all over…I am in love with all my grey foliaged herbs like the Absinthe(Artemisia absinthium), the santolinas, the grey potent curry plants..
..absinthe, french marigolds, tomatoes, maize, pumpkin herbs..
My artichokes are late, but I’m happy, even though I have only one plant carrying buds…next year I will have plenty of artichokes..enough to leave for flowering and enough for eating!…
One thing I don’t fail at, is growing beets…deliciously sweet, small and big, the young leaves delicious in salads. We have feasted this season on fresh beets and I’ve just planted some more and I’m already picking the leaves for colour in my salads – of course beets are one of the easiest vegetables to grow, but I pretend they are very difficult and I’m just soo good!…
..young beetroot peeping through the lavender..
A lovely green view on my potager..I have to add that this photo was taken just after some hard work, like weeding and digging-in horse manure(with the help of sweet Mon chéri of course) and pruning and all the labour a potager asks for…but still… quite pretty with the bright tansy and gay French marigolfds, the cloches and yellow pots, tomato forest… heh?…
..bright yellows for a potager..
Now just look at my maize (admitting again in a whisper that Mon Chéri sees to it being watered…?). In France maize is not eaten “corn on the cob” wise. On the contrary, it is seen as animal food and frowned upon as human food..but once they try it our way..on the BBQ.. with butter and fleur de sel..they are converted!…
..maize(corn on the cob)..
Of course I have camomile, as everubody does…how can one not have Camomile…such an easy growing, abundant and gratifying herb! Don’t trust the marker…nothing is what it seems here at Coin Perdu…
rosemary…oops non, camomile..
Aha…the tomatoes – last year I was conscientious and my tomatoes were properly staked and all the necessary pinching and mulching were religiously done and they were beautiful! This year, it is more of a tomato war with cherries and grapes and rondes and ovals fighting for air and power and it is an ordeal to harvest, but when we succeed, we have nice sweet abundant crops; I’ll be perfect again next year!…
As said…I love the santolinas…the greens and the greys…mixed with lavender, I can dwell there for hours. Hopefully I’ll have a whole field of mixed santolinas and lavenders next year – it all comes down to efficient planning?…
The visitors are bountiful and it rewards the hard work of gardening without pesticides! This young lady goes by the pretty name of le Nacré de la ronce(Brenthis daphné)…
..Nacre de la ronce..
Without planning it, my potager developed and grew towards the yellows. And I love it! Yellows, oranges, greens, whites and grey. Beautiful. But only in my garden. and only in the potager. The rest stays all white. And definitely not on my body! Look at these cheeky marigolds, bursting with energy!… and they get picked when they start to wilt, the petals are dried and used in salads..Nothing goes to waste .
Salads. A potager isn’t a potager without its salads. A leaf here and a leaf there, a handful f tomatoes, a basil leaf, a beetroot leaf … voilà, a salad for lunch….
salads (feuille de chène)
I’m one of those crazy gardeners… I am greedy, I plant too much, I plant too close together, I sow too many seeds… And so I planted far too many courgettes for our household and we ended up having these giants…pretty to look at, not as tasty as the young sweet courgettes though. But I always reason that life must be pretty too, not only practical and sensible, and that same reasoning goes for a potager…pretty has its place too in a potager. So here they are, my pretty giants!…
I hope you enjoyed walking with me through my potager at the end of the summer…almost.
A potager is hard work…all that weeding, the watering, the planting and seeding, the harsh summer sun, fighting the slugs and the deer, the rabbits and snails……it IS hard work and I am fa..aar from being the most effective gardener. Around us, everything grows and wanders like it wishes(animals included, people included) and when the worms devour my artichokes, I break into an instant fit and man and animal flees, but then calm down and casually start over again. We pretty much believe in laisser faire, so you will never see perfection around here, but I believe that it is a stress free way of gardening. What is a few weeds after all? And insects do more good than harm, and if the snails feed on your salads, just plant a few more.. or plant some sorrel to keep them away from your salad(snails adore sorrel)..or cover the soil with broken eggshells, or ash from the barbecue…live and let live..
OK. I have to shower and clean my nails and go find my gloves, which stayed behind somewhere in the potager…
Et voila…M Pierrot Gourmand, as promised!
We love our apéro (apéritif) before dinner. It can be many things and always quick and easy. Only with visitors do I try to do something more “travaillé” more elaborate. But most of the time it will be fresh tomatoes with some mozzarella, or a bowl of home marinated olives, or melted Camembert and baguette slices, or carrot sticks with vinaigrette dip, or brushcetta… These little tomato cocktails are very popular. Fresh from our tomato vines, they are dipped in caramel and in poppy seed and stuck into Pierrot and served with cold Provencal Rosé wine on the patio while Mon Chéri prepares his fire for our dinner… this is of course in summer where one can’t be anywhere else but outside!
- Dip the caramelized tips into any finish of your choice: dessicated coconut for a tropical touch; toasted seame seeds, finely chopped basil, or mixed fresh herbs; gremola; chopped dried tomatoes flakes, milled peppercorns, chopped nuts of your choice…
- Don’t make the caramel too dark or else it will taste burnt.
- Use wooden lollipop sticks for an authentic feel or use toothpicks and serve on wooden beard.
- Serve with cold white or Rosé wines along with a bowl of torn and seasoned buffalo mozzarella pieces.
The birth of Pierrot Gourmand:
At the end of the XIXth century, the famous actor Debourreau created and played his own pantomime on the melody of “Au clair de la lune“. The personage Pierrot inspired Adolphe Willette, an artist to create a poetic Pierrot. He was referred to as “le Pierrot de Montmartre“. In 1892 Monsieur Everard of Everard and Herbert industries gave birth to a marquette of Pierrot sitting on the moon, offering bonbons to children. And so Pierrot Gourmand was born.
The first lollipop was invented by Everard in 1924, made of barley sugar, fruit flavors, cola and caramel and shaped in the form of a spear head. The milky caramel was the first flavor on the market. Up until today Pierrot Gourmand lollipops still exist in both the round and original spear head shape. With a production of over 2000 tons of candy per year, the fifties was regarded as the golden years for Pierrot Gourmand. Today it is part of the Agro-industriel-andros group, well known for its Andros jams and juices.
More reading on Pierrot gourmand:
..à bientôt mes amis!..
…kayaking down the Dordogne..
When I was in Hawa’i I searched everywhere for a nice tropical dessert with local fruits, but all in vain. Probably because of a lack of fruits in season? Back here at home, I still want a fruit salad, so I made this salad Not completely a tropical one, but with some well known fruits. Next time I’ll make a real tropical salad with lesser know fruits and give my verdict.
- Cut some tropical fruits of your choice into brunoise(small cubes). I used mango, papaya, pineapple, kiwi, kumquat, pomegranate, green Granny smith apple.
- Use fruits that are ripe, but still firm, so that you don’t end up with a soggy fruit salad…awful!
- Cover the apple with lemon juice to prevent coloring.
- Don’t use banana, it is too strong and overpowering for a fruit salad.
- Use a tiny melon ball scoop for the papaya to add some difference in shapes. I also cut the pineapple in little triangles.
- Keep the fruits separate and mix lightly just before serving, OR set in layers in a pretty glass.
- Make a syrup of 4 passion fruit pulp, 1 TSP of sugar and 1/2 cup of water. Let it boil down to a syrupy consistency and pour over the salad just before serving.
- Serve with a small scoop of lemon sorbet. (recipe following in a next issue)
- Decorate with some fresh flowers or a little umbrella for fun, lime strips, or add mint leaves or small basil leaves.
- Serve cold, but NOT so cold that you can’t taste the fruit!
Hawai’i is always a good place to unwind, even if you just do nothing, which is exactly what I did this time around. Reading by the pool, watching people(one of my favorite pastimes) while imagining their stories. On one such a day, this lovely Hawaiian woman gave some Hula lessons and of course I don’t have the same pretty hips for swaying along, but I could at least capture some nice hips!
The Hula is not just pretty hip swaying, but tells a story. With the hands and arms and face, a tale is mimicked with sensuality and sensitivity. One does get involved and captured and can’t help but wish more stories were told this romantic way.
I was too far away to hear this story, but I imagine it could be something like this:
“The goddess Pele, who owns the sea and oceans and the mountains, saw that Hiania who lost a child, was absorbed by sadness. Hiania hid from the world and her tears filled the rivers. Pele cares passionately for her children of the islands and she heaved the winds and stirred the waves with a message to Haina.
“Cry no more“, she said.
“Look up to the sun and see your child in the skies. He is smiling upon you and asking you to set free your sadness and prepare your womb to receive the child the winds will bring you.”
Hiania looked up and saw the smile of her son. She gave her sadness to the mountain who took it deep into the earth to feed its fire and she was set free to wait with anticipation upon her keiki (little one).
Until next time and with swaying hips(in private!),
Very few people enjoy white beans. I’m actually not one of those few. But a salad…that’s something I always enjoy, and with bean salad, it is no different. Not a cold salad though. Slightly warm. And not a mushy one either. Fresh and crispy. That’s how I like all my salads. Try it, you might like it too.
There can be so much playing around with this recipe:
- Use a mixture of white and red beans.
- Do yourself a favor and use either the fresh pods or dry beans from the organic store, but not the canned beans…there is just no comparison between beans freshly cooked…just, just tender with still some bite…and those overcooked, bleak, mushy, floury canned stuff.
- Keep the colors and flavors in your recipe simple.
- Add other grapes of your preference, or try figs, which are also in season now.
- Use chervil along with the parsley, which will compliment the anchovies.
- The anchovies can be left out or replaced by another fish like sardines.
- Use red onion for its sweetness.
- Add some freshly grated ginger for extra piquancy and flavor, in which case one would leave out the chervil.
- This little salad can be used as an aperitif, which is very “tendance” at the moment – serve a helping on pretty spoons with a cold wine, or serve on a small toast triangle, or in a verrine(small glass), or serve in a bowl with slices of baguette so each person can serve him/herself.
- Add the grapes cold and just before serving, so as to have nice crisp and cool contrast with room temperature.
Here at the end of summer, I am remembering a garden by the Loire. One I haven’t seen in almost 6 months. A garden I miss for its beauty. Its tranquility. Its animal life. For the many memories it gave birth to.
I remember the hard work, shaping something from nothing. I remember the many mistakes made. But mostly I remember the small but significant successes. The bounty in flower and foliage, the madness of rambunctious herbs, the unforgiving heat of summer sun, the many surprises and no less , the stubborn, but amusing persistence of the weeds. This all shaped my garden, gave it a rich and full life… gave me a rich and full life… season after season.
I remember being too ambitious. Having too little space and planting far too much. I My little garden turned into a forest by the end of summer…the roquette sweeping through the pebbles, the fennels reaching for the skies, the lavenders dancing wild sambas in the beds, the Pierre de Ronsard climbing rose playing out a Sleeping Beauty fairytale. The boxwoods’ constant demand for pruning, the long shoots everywhere, the new shoots everywhere, the dead heads waiting paitiently…
I remember how the garden could change as often as I can change my mind. Each seasons’ corners were plentiful and changed from one year to the next. Or even more. There was a corner for reflection, for morning coffee, one for sipping a coolness in midday. There was room to bask in the sun and of course a spot chosen somewhere for the meal of the evening. And how romantic were these summer evenings in this garden by the Loire, accompanied by the heady fragrances of jasmines and roses, lavenders and lilies! These lazy dinners lasted long into the night, lit up by candles and lanterns, handmade especially for me by a lover.
I remember how different this love affair with my little garden was to what I have now here at Coin Perdu, where our eyes follow the fall of the sun every evening to far beyond the horizon. It flames up the skies and we are woken up much later by the brightness of a moon and a starlit sky. In the garden by the Loire, sunsets were rare, cut off early evenings by the shadows of the cliffs and the welcome coolness of the caves. The small garden enfolded our evenings in a soft dusk pashmina, a warm embrace of familiarity and comfort. We lit up our candles and made fires in the summer kitchen. With herbs from the garden we stuffed meats and marinated vegetables. Our summer days began and ended in this little garden.
We lived and worked close together in this tiny “jardin de curé”...the cats, the chickens, the people…we all crowded in the summer cave, or in the working “cave” or in my “ atelier“…purring on cushions, lounging on daybeds, playing guitar, listening to music, reading, talking deep talks, speaking deep thoughts, painting, eating, sleeping…
It was nice.
No. It was magical.
It was mine.
This tiny garden by the Loire.
I’ve been back from Provence for some time, but very busy at my gallery(which I’ll talk about in a next post).
I’ve suddenly come down with a terrible gastro and I’ve been like a limp fish the last two days. but I need to get up an just move a little, so I thought it good to recall some moments from my painting trip.
I can’t face food at the moment, but I can show you the lovely desserts we had at Le vieux Four, in Crillon le Brave.
…French cheesecake with red berry coulis…
…red fruit sorbets…
More photos can be seen here in my gallery, Beauty of la France and Paintings can be found on Africantapestry…posts More paintings from Provence, Paintings from Provence and Two oil paintings and a gouache.
Our home away from home…the lovely home of artist, Julian Merrow Smith from Postcard from Provence.
…the view on Mont Ventoux from my room…
...early mornings in pj’s around painting, coffee and croissants…
…Sarah’s early morning oil painting in progress…
…Robyn’s watercolor in progress…
..a gathering of Provenceaux in Bédoin…
…when the market is quiet…
…The closest I got to lavender…
…au revoir et à bientôt!…
My courgette is taking over my potager here at Coin Perdu…beautiful and healthy with enormous bright green leaves and underneath those cheeky yellow flowers peeking through. The male flowers are starting to fall of and I’m picking them up and drying them to use as dried flowers for sprinkling over my salads…my latest craze; if you keep still long enough, I sprinkle you with dried flowers
The female courgettes are the only ones carrying fruit and I’ve picked some of both to stuff with a crab filling. Both male and female flowers are edible. If ever you can get hold of some courgette flowers…they are absolutely divine, from another world and savored slowly and deliberately…well, I’m a lady, I can’t say what I really think, but you’ll know what I mean when once you’ve enjoyed one!
- Serve the flowers stuffed, without steaming.
- OR make a batter of some flour and add some fizzy water, mix until a thick cream . Dip the courgette flowers wth filling into the batter until coated and deep fry quickly, one by one, turning each once once. Remove, drain and serve sprinkled with fleur de sel and a few drops of lemon juice, or a light yoghurt/mint sauce (natural yoghurt, chopped mint, seasoning, lemon juice..)Make your own filling by choosing ingredients you like and by mixing flavor which compliment each other. Keep it light.
- Serve on a bed of mixed salad leaves with a vinaigrette.
Myfenchkitchen is off to Provence for a week of painting with 3 artist buddies. We’ll be staying in the Vaucluse home of well known painter of Postcards from Provence, Julian Merrow Smith and his wife Ruth Philips, while they will be in England where Ruth will be playing cello at the Garsington festival. We even have our own blog, Four go painting in Provence and you’re invited to follow us every step of the way on this trip if you’re interested in seeing all our adventures…which of course will be mostly painting…and eating…and painting again…and then visiting the markets and painting them …and eating…and having some wine perhaps and eating again… or is it painting…in any case, a lot of everything! you can read a little more on my art blog too: Africantapestry is off to Provence for a crazy painting experience!
I’m leaving on Sunday for a week..the other three artist buddies, Katherine, Sarah and Robyn will be there for 3 weeks. unfortunately I have some exciting obligations to tend to here at Coin Perdu, which I’ll share with you once I’m back! So don’t go away…keep well and in the meantime…keep those pots sizzling!
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!…
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.
- 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.
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…?
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.
- 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.
…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)…
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.
à la prochaine!
I am writing from Coin Perdu in Puy d’Arnac, Correze, where we’ve opened up the house and restarted the restoration process.
I have started work in the vegetable garden, where the process is much slower than I would like, but like with art, it should be about the process and not only about the end result. so I’m slacking down and enjoying the stiff muscles and backaches and bruises and blisters…or am I? Be it as it may; life here in the green valleys of Correze doesn’t care for haste and speed(except on the roads). Days are long and start and end in their own time. People stop in the roads to talk to the neighbour. Chickens and ducks waddle lazily by the roadsides and the cattle just graze without thought in the hills. how can I push on with my vegetable garden when the rest of the world around me is taking time to enjoy the present moment. So I suggest a break from our hectic programs…stop by the market, buy a bunch of radishes, call some friends for a sundowner and catch up on that friendship while you munch on fresh radishes with real butter and a sprinkling of fleur de sel. It is what we do often. It is what all French do. Often.
- Use any herbs of your choice, but stick to a maximum of three. I used parsley, chives and lemon peel, with a drop of lemon juice.
- Serve mayonnaise for those who don’t eat butter.
- Instead of Fleur de sel, use Maldon salt flakes.
- Don’t throw the leaves of the radishes away, use to make a soup, like you would use spinach.
- Serve with a cold rose or cold dry white wine as an aperitif.
…and a magazine feature.
I’ve had the big honor of being featured in the spring issue of the elegant magazine Where women cook, by the very creative team of Jo Packham. See the magazine cover on my sidebar.
In continuation of this article, everybody who is featured in this issue is also featured on the Where women cook – blog, Amuse bouche. I can promise you will enjoy Amuse bouche…it is full of inspiration with ideas and good reads about interesting people with exciting adventures and projects and stunning photography!
I will be featured on Amuse Bouchefrom Monday 18 April to Thursday 21 April with:
- Monday – On the frontburner
- Tuesday – Tools, tips and tricks
- Wednesday – Recipe
- Thursday – Photography
Please drop by and say hi…I hope you enjoy!
And last but not least: A BIG thank you to Jo Packham from the magazine Where women cook, for this invitation and to Loralee Choate who does such a fantastic job on Amuse Buche!
As said before, I’m not fond of cucumber. But it is a handy vegetable to use as a basis for a cold summer soup, or a summer sorbet or as in this case, here in a European winter…a cup with a filling. The combination of shrimp and goat’s cheese , dill and capers, seasons the watery cucumber. And even though cucumber is not in season at the moment, I feel like fresh foods after the heavy holidays.
- The quantities are only approximate, use to your own taste.
- The filling can be varied to your taste too.
- Decorate the skin of the cucumber by scraping shavings off with a peeler, or use a fork or a small lemon scoop to scrape off strips..
- Use sardines instead of shrimps, or shredded white fish or chopped smoked salmon.
- Use fromage frais with chopped herbs or diced seasonal vegetables.
- Add mustard or pesto to ricotta and mix with shredded ham.
- Consider chopped almonds with a finely chopped chicken filling.
- Serve with a vinaigrette of your choice.
…a life around bicycles…
“Do you remember all the times we got pulled over by the policemen for me carrying you on the handles of my bicycle? “, he asked.
She laughed. “Oh yes! … such fun and carefree, irresponsible years!”
That happened of course in the university years of this couple. They relived these moments while reminiscing over past times and paging through all the old photo albums. They remebered the times when they both grew up in their childhood homes, each with their bicycle, driving to different schools in different towns. Then they met at university and continued cycling everywhere together…to class, to tennis matches, to university functions, to town, to the movies, to dances, to river picnics. Those years, most of the student population owned bicycles rather than cars. It was cheaper. And easier. And if yours got “borrowed”, you would just “borrow” the next one. Then after a while it got more romantic for the guy to carry his girl in front of him on the bicycle handles…his ox, as his bike was called…that way he could smell her hair waving in his face and have her close to him, and she enjoyed her Titanic-moment in front on the handles, with her guy doing all the pedalling work. So it happened many times that study hours were to be spent at “the dam”.She would ride in front on the handles, carrying their books and he would pedal for death to reach the top of the bridge crossing the rail road track so they could free down on the other side at an exhilirating speed. Suddenly a siren would honk beside them, forcing them to stop at the foot of the bridge and obediently and humbly they listened to the policemen’s rant about their criminal act of lifting on the bike handles. But when the stern officer of law disappeared in the distance, they continued on their course, unperturbed by the mean little piece of paper in the pocket. It is just what a student does in a university town. Laws don’t apply to students of course…which is why they carry student cards..
When this guy finally married this girl and entered the professional career world, they continued their cycling ways for a while, until they couldn’t hide behind their student faces any more.the fines started burning a hoole in their pocket, so they decided it would be cheaper for the girl, now a grown-up wife, to pedal her own bike again. Gone were the carefree riding on bicycle handles.
..the first cycles..
When two daughters enriched their lives, the tricycles and bicycles started taking up more and more space in the garage… The young guy was now a father and he trained his girls on thier bikes in the garage where it was safe, thenmoved into the garden andfinally he pedalled beside them to pre school across the big, scary main road. And on their firm demand, he watched them pedal the last two metres to school, where they turned and waved a proud little hand back at him. It continued for many years, and they enjoyed every minute on their bikes… doing their tricks, racing their father, chasing the dog, racing around the pool, falling into the pool…where the safety net proved its worth by allowing only their behinds to get soaking wet.
As young students, the girls too depended on their bicycles to get around and now, as young adults, they race their bicycles up and down mountains and in the challenging traffic of Paris and Toulouse. And the young student-couple of years ago, still ride their bicycles too…of which one is still a black ox and the other a cute pink velo with a basket for fruit and a flask of coffee and two old leather bags for art stuff. And like in their student years, the guy still holds the back line, and although he can’t feel her hair waving in his face as he did so long ago, he can now appreciate her cute derriére as she pedals frantically in front of him.
..riding my bicycle..
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!
We are off to Coin Perdu in Correze for the rest of the summer. Packing the chickens in their “traveling castle”, the cats in their “coaches”, overloading our little blue Peugeot and we’ll be off with frequent stops to let the farm out the car for fresh air and let fresh air into the car!
- There is no recipe for this salad. Anything from the garden and the vegetable basket and the fridge and pantry will make a salad as delicious.
- I took a handful of leaves from my herb garden ; rocket, basil, red and green sorrel, chives, and a mixture of salad leaves.Mix with some cleaned and steamed green string beans, butter beans, petit pois, and shelled fava beans. Add quickly fried calamari or shrimp or any other white meat of your choice, make a vinaigrette and serve with a country bread.
..a summer garden…
I’m saying goodbye to the wild of our Loire summer garden and when I see it again, it will have grown beyond wild…!
I can hear everything whisper the minute we leave: “Hey, they’re gone! We are free! We can grow and proliferate, have wild parties and sow our seeds freely! So come on! Let’s not waste any time!”
And the lavender will fall over from laughter, the weeds will do obscene pole dancing, the rocket will keep the whole herb garden hostage, the fennel will try and reach for the skies and when they realize that they are too old for such adventures, they will just lie down in peaceful rest. The Virginia creeper will be unstoppable in their usual mischief escaping and going where they’re not allowed and the bay leaf will now make use of their freedom to block everyone who wants to pass them and of course the ivy are just so rebellious in their freedom! I think the only ones who will try and behave, might be the hydrangeas. They will try and set an example, show their true color and just bloom in being “keeper of order”. Unfortunately they will come up against strong armies, like the snails and slugs who will join forces once they realize the enemy is unprotected! I can just hope that Captain Hedgehog will bring in his friends to come to the rescue. My only regret is that I have neglected the young boxwood hedges the past few weeks. They didn’t receive my full span of attention like they’re used to and I just fear they might be a bit spiteful and teach me a lesson in some way or other. But I promised them they will be the first ones I pay attention to when I get back…I can only hope the promise will keep them happy?
Well, I am leaving in good faith that they will all live and play together in harmony. I want no fights and no complaints from the neighbors. Other than that, they deserve their time of freedom and fun and I wish my garden a wild and happy summer!
…tartelette and omelette in the wild rocket…
…untrimmed boxwood hedges and stalky fennel…
…a forest of green…
…lavender nodding and hydrangeas in charge…
…trespassing virginia creeper and dropping petals…
…ciao until soon!!…
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.
Tomatoes can be used in so many forms and a small tartlet is one of them. Combined with some goats cheese, a few chopped olives, some torn basil leaves and a drizzle of olive oil, served in a pastry cup and voila, you have a starter, or amuse bouche, or even a main meal served with a green salad.
VF: Avec une tomate on peut toujours s’amuser dans l’esprit estival – mettre ensembles dans une coupe de pâtisserie, les tomates avec un morceau de fromage de chèvre, des olives, des feuilles de basiliques, un filet d’huile d’olive et on sert pour une amuse bouche ou une entrée ou même un plat principal, accompagné d’une salade verte.
- Use any other cheese, like mozzarella or a piece of camembert or brie.
- Use a puff pastry instead of Phyllo pastry. Adapt the baking time(longer).
- Instead of marinated tomatoes, cherry tomatoes or grape tomatoes can be used in which case the tomatoes should be halved, the seeds removed and slightly sautèed before hand to soften them.
- Add some chives or finely sliced spring onions to the tartlets.
- Taste for seasoning, before adding any. The goats cheese and marinated tomatoes add enough flavor and salt.
- Adapt the size of the tartlet for a starter. for an amuse bouche, a 5 cm size is good, for a starter, move to a 7 cm size and for a meal with a green salad make it even a little bigger, depending on the size of muffin pan/tart pan available.
- To make a lighter version for health/diet…use a thin phyllo pastry, spread lightly with melted butter, use fresh cherry tomatoes and substitute mozzarella cheese.
If I say that I love white in the kitchen I know there will be quite a few readers out there who will eagerly say the same.
Je sais qu’il y a plein de gens qui, comme moi, adorent utiliser le blanc dans la cuisine.
White in the kitchen is, apart from being practical, also beautiful, economical and fun. A white plate is a showcase for all foods, from a simple sandwich ton elaborate cooked leg of lamb. Combine different whites with different textures on the same table.
Utiliser le blanc dans la cuisine est pratique, beau, économique et n’oubliez pas..amusant! Une assiette blanche est une façon parfaite de faire une ravissante présentation.
…don’t overlook a little humor(un peu de gaieté dans l’assiette)…
My mother had the most beautiful complete tea sets; the teapot, sugar bowl, milk jug, cups and saucers, the cake stand and dessert plates. They were white tiny pink flowers, white with blue forget-me-nots, white with colored musical notes, pretty and feminine. She used a whole set at a time, especially on Sunday afternoons for tea; serving a tart on the cake stand, sprinkling colored sugar in the sugar bowl and warm tea leaves in the teapot with a tea strainer on the side. That is how it was in those days.
Today we mix and match. In our clothing and on our tables. I sometimes wonder whether I’m disturbing he3r peace in her hereafter life with my massacring her tea sets by mixing and matching; the teapot for flowers, the cake stand for soaps in the bathroom or the cups for mints by the side table…or maybe she is watching me with a smile, shaking her head and thinking…”how much my little girl loves my tea sets!’…
Je me souviens des sets à thé complètes de ma mère…très féminines, très belles. Les théières, les bols de sucre, les assiettes de dessert, les tasses et ses soucoupes. Elles était blanches avec des petites fleurs en roses, des petites fleurs du myosites. Elle servais du thé et une tarte les dimanches après-midis à l’heure de goûter..comme d’habitude a l’époque.
Aujourd’hui ça change. On fait un mélange de styles et de couleurs, il n’y a pas de règles. Je me demande parfois si ma mère me regarde de si lointaine avec l’horreur quand j’emploie sa théière pour une vase de fleurs, ou l’assiette de gâteau pour les savons dans la salle de bain, ou les tasses de thé pour les menthes dans la chambre…ou peut-être elle me regarde souriante, surprise par ma créativité, et contente de voir que j’aime ses sets à thé..!
…”the hare and the tortoise”(le lièvre et la tortue) – jean de la fontaine…
…every day (quotidien)…
…fish days(les jours du poisson)…
…and mixed days(mélangé)…
…à la prochaine..!