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Showing posts from May, 2014

French Food Friday...Country Apple Galette

recipe and photo from here Bonjour mes belles, This week's recipe is one that I am particularly fond of it as the pastry is free form which means you do not need a tin and you can make a round or rectangular version depending on your mood. Country Apple Galette  Pastry 1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 stick (113 grams) plus 2 tablespoons cold unsalted butter, cut into small pieces
1/3 cup ice water
Topping 4 Golden Delicious apples
2 tablespoons sugar
1/2 teaspoon cinnamon
1 tablespoon honey, preferably wildflower
1 tablespoon unsalted butter, cut into small pieces


Method
In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. Sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry …

j'aime les fraises...

When I was a young girl growing up in New Zealand we used to go and pick strawberries, it is called PYO and I am not sure if this exists these days.

I am sure that I ate more than I picked and fortunately they only weighed the strawberries....warm strawberries with very cold ice-cream, beat eaten quickly!

This morning they were selling freshly picked strawberries on the market so I bought a couple of punnets. The smell wafting from my panier was intoxicating and of course I just had to try a few.....

The ones that you see above, are the ones that lasted the short walk from the market stand to chez moi.....perhaps a more grown up approach to buying strawberries but I would adore to be back in New Zealand picking strawberries, there is something about summer in NZ....those fabulous long hazy days that just seem to go on and on.

On this note I must leave you as it is lunch time here in France so enough day dreaming for me....

à demain, Leeann x

after the rain...

Bonjour mes belles,

After a rainy start to the day, we were lucky enough to see some sunshine, I snapped this photo on my way back from feeding the ducks.

Fabulously refreshed....wish that it had the same affect on me!

à demain, Leeann x

new arrival...madeleine tins

photo from here  Bonjour mes amies, It is a grey day here in SW France, so I have the perfect excuse to stay in the kitchen and I plan on making some madeleines and hope that they look as good as in the photo you see above.

Should you want to make some for yourself, I have two tins that have just arrived, in our online shop.

Unlike other madeleine tins that we have had in the past, these are in "as new" condition so not only will they look great in your kitchen, you can use them to make some lovely madeleines.
You can find them here, the listing is for one and we have two available.

Note the tip to getting the famous hump that appears on one side of them is to put the mixture in the fridge for an hour or so before placing in the oven.

You can a recipe for making them here which I found on this fabulous food blog called The Red Bistro.

très bonne seamine à tous, Leeann x

French Food Friday...Cherry Clafoutis Tart Recipe

photo and recipe from here
Bonjour mes belles,

After a busy week I can think of nothing nicer than spending a morning in the cuisine, hence this is what I am hoping to do this weekend.

I love clafoutis and it is a dessert that I make often so when I stumbled across this recipe, I thought perfect as it is a cross between a tart and clafoutis.....
Cherry Clafoutis Tart Recipe 
Serves 6
Ingredients
2 whole eggs4 egg yolks4 tsp golden caster sugar4 tbsp kirsch liqueur400ml double cream2 tsp vanilla extract250g fresh or tinned stoned cherries (if using tinned make sure they are well drained)22cm deep, blind-baked pastry caseMethod
1. Preheat the oven to 150°C/fan 130°C/gas mark 1½. Break the egg and yolks into a heatproof bowl set over a pan of just simmering water, add the sugar and begin to whisk immediately. Continue whisking the mixture until light and fluffy.
2. Meanwhile in a saucepan, heat the cream with the vanilla. Slowly add the warm cream to the egg mixture, whisking as you pour.
3. Arran…

my favourites....

I adore cherries or as they are called in French cerises and they always taste best when eaten direct from the tree. Merci to the trèscharmant Caroline for dropping by with a bag of freshly picked cherries from her lovely garden.

They are delicious and I am now thinking that we need a cherry based recipe for tomorrow....

à demain, Leeann x

a fabulous find...

Bonjour mes belles,

I hope that you had a fabulous and relaxing weekend. Ours was a lovely weekend which involved a little hunting for tresors....one fabulous find was an antique sheet with a huge red embroidered monogramme and it has never been used hence I am very happy with this particular tresor.

Another find was this Napoleon III fashion print which is another of the items that I always enjoy finding as I am obsessed with anything like this as they really appeal to me, ditto with antique fashion mannequins.



The visit to the vide-greniers was followed by a lovely walk in the park of our village chateau where the fetes des fleurs was being held.



There was a hive of activity as not only were there lots of lovely plants for sale, there was also a competition for the best decorated velo.


All in all, a fabulous weekend and it looks like the fabulous sunshine is set to last through to the end of the week.

très bonne semaine à tous, Leeann x

French Food Friday...Tarte au citron meringuée

recipe and photo from here Bonjour mes belles, This post is a bit later than usual as we were working late last night. The weather is warming up here so I thought that a nice light dessert was in order..... Tarte au citron meringuée Ingrédients1   citron jaune40 g de farine de blé 50 cl de lait 4 œufs 1 pâte brisée 75 g de sucre en poudre
Recette
Préchauffez le four à 200°C (th.7). Foncez un moule à tarte avec la pâte brisée. Faites-la cuire à blanc pendant 15 à 20 minutes à 180°C.(th.6)
Lavez très soigneusement le citron et prélevez-en les zestes. Faites bouillir le lait parfumé avec les zestes.
Mélangez la farine, le sucre semoule et les jaunes d'œufs dans un saladier.
Une fois tiédi, versez le lait parfumé au citron dans le saladier.
Ajoutez encore le jus d'un citron.
Versez ce flan sur la pâte à demi-cuite. Faites cuire à four moyen (160°C -th.5) pendant 20 minutes.
Réalisez une meringue italienne. À l'aide d'une poche à douille, décorez la tarte de cette préparation.
Passez…

my favourites...

Bonjour from a very sunny SW France,

It was our weekly market this morning and French Boyfriend realised that he had left something at his house so left me in charge of the shop.

He returned carrying a lovely bouquet of my favourite flowers, peonies or as they are called in French pivoine, which I have placed in our dining room.

There was a young girl selling lots of these beautiful flowers which come from a local garden so I ruhed off to buy a bouquet to put in our kitchen after all a girl can never have too many flowers and whilst I was in the process of picking out the ones that I wanted, I bumped into our lovely Australian guests who were about to do the same thing. End result Maison No.20 full of lovely fleurs...

I am now off to wrap up some beautiful wall lights dripping in crystals, which are bound for sunny Australia.

à demain, Leeann x

bonjour d'eymet....

Bonjour mes belles,

I finished my chair yesterday but have yet to take a photo but will try and take one later today.

For my next lesson, I  have a fabulous antique chair which needs a lot of work so am sure that I will learn a lot more about reupholstery in the process.....

Most of yesterday afternoon and evening was spent sourcing stock for the shop and today French Boyfriend is out delivering furniture to their new homes.

It is the magic hour here in France, so I am off to grab a bite to eat before deciding what to tackle next....

à demain, Leeann x



bon lundi à tous...

Bonjour mes belles; I hope that you had a fabulous weekend. Here as per normal, it was another busy one  which involved a little tresor hunting yesterday. Not as many tresors as I would have liked but there are an abundance of antique fairs on the horizon so I am sure that we will find lots of goodies in the forthcoming weeks. This Sunday, it is the fete de fleurs in Eymet so we are hoping for good weather and our shop will be open in the afternoon. Yesterday we did not plan on being open but we had some items to drop off at the shop and were surprised to find people in the shop. I am a spontaneous type of person and much prefer this to regulated hours, this is a result of spending many years working in an office. Tomorrow I have another upholstery lesson and I am looking forward to finishing the chair that I started last week and have another that I am hoping to start. ...bon lundi à tous, Leeann x 

French Food Friday...Mousse aux fraises

photo and recipe from here

Bonjour mes belles,

You do not get more French than Claude Monet and this week's recipe is one that is based on one his personal recipes. It comes from a fabulous Food blog, called Bijoux, little jewels from the kitchen.
You can find it here.


French Strawberry Mousse Makes 6 six-ounce servings
Adapted from Monet's Table, Simon & Schuster, 1989.

2 cups ripe strawberries
1/2 cup confectioner's sugar
4 egg whites
Extra strawberries and confectioners sugar for garnish

Preheat the oven to 300 degrees.

Stem and hull the strawberries, cut in half, place in a food processor and puree until smooth. Add the confectioners sugar, process again until sugar is incorporated.

Butter the inside of 6 six-ounce soufflé or baking ramekins. Make a baking collar around each dish by wrapping aluminum foil tightly around the outside of the baking dish to extend 2-inches above the top edge of each dish. Butter the inside of the foil collars to prevent the mousse from st…

glittering treasure...

Bonjour mes belles,

I hope that you are having a nice week. As promised, here are a few photos of the tresors that we found at the week-end.

At the 2nd stand I was memorised by this fabulous clock., I started talking to the charming Frenchman that was selling it but whilst in discussion, sensed that there were antique dealers lurking in the shadows so quickly did the deal and carried it as fast my little legs could carry me, to store safely in our car.



Note it is in a "as found" state and has yet to be cleaned.

Love the detail on it and I have just the home for it.
I am in the process of collecting objects for a new project that we are going to be starting shortly and this fits nicely with the theme that we have adopted, gray, white and gold with a melange of modern and antique objects.


A few stands later, I came across a set of 4 antique prints which also fit nicely with the theme so these are also bound for the new project. I feel like a magpie, finding items that glitter and t…

Upholstery lesson 3 - a new project

Bonjour mes belles,

Ours was another busy weekend and it was over before we knew it.

I managed to get some treasure hunting in yesterday and we found a few fabulous items which I have not had time to photograph.

Reason being I spent this morning having another upholstery lesson with the fabulous Debra, starting work on a chair that I found yesterday morning.

It needed more stuffing so it has been restuffed, lined and covered in antique chanvre type material and edged with some vintage passmenterie in a lovely cream colour which matches the colour of the fabric.

The material and lining were tacked on and I am slowly getting to grips with using a hammer, the last time I used one was when I was 13 years old in a wood working class which was quite some time ago.....

At next week's lesson I will be adding some additional stuffing to the top part of the chair and then lining and covering then finishing it with some more lovely edging.

Love the detail on the chair.....

The top part of the chai…

french food Friday...Honey chocolate madeleines

photo and recipe from here

Bonjour,

This week's recipe is a very yummy one and a favourite of mine as I love both honey and chocolate and these work well together in this particular recipe.

I like to serve these with coffee but find they do not last long chez nous...

Honey chocolate madeleines

Makes: 16
Preparation time:  10 minutes
Cooking time:  10 minutes
You will need
100g unsalted butter
2 large free range eggs, at room temperature
60g caster sugar
25g well-flavoured honey
75g plain flour
25g cocoa powder
50g ground almonds
Icing sugar for dusting
Method 1.Heat the oven to 190C/gas mark 5. Melt the butter then leave to cool. Put the eggs into the bowl of a food mixer, whisk for a few seconds until mixed, then add the sugar and honey and whisk for three to four minutes until the mixture is very thick and light and the whisk leaves a distinct ribbon-like trail when lifted out of the bowl.
2. Sift the flour and cocoa into the bowl and briefly fold in with a large metal spoon. Add the almonds and …

Bon fete à tous pour 1er Mai....

Un joli brin de Muguet pour du Bonheur toute l'Année....

Leeann x