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Showing posts from April, 2015

a brand new week...

Bonjour mes belles,

A new week and in a couple of days, a brand new month. I am planning on using the last few days in April to finish all the things that I have started but have yet to complete.

A bit ambitious I think but better to plan big, that is my motto.

Where ever you are, what ever you are doing, I hope that you have a semaine fabuleuse...

Leeann x

French Food Friday..Raspberry Mousse

recipe and photo from here
Bonjour mes belles,

I love rasberries and have been known to eat a punnet in one sitting. I think that I will need to buy extra, one lot for this recipe and the other for me to nibble on whilst making the mousse.
As you know I am a lover of Raymond Blanc as I would be lost without his fabulous cookbooks.

Raymond Blanc’s Raspberry Mousse
2 sheets leaf gelatine
300 ml prepared sabayon 4 medium egg yolks 50 g caster sugar 125 ml Muscat or other sweet dessert wine 1 tbsp …

so fabulously French...

photo from here Too good not to share, they really are fabulous and very French! très bonne semaine à tous, Leeann x

French Food Friday...Tarte Tropézienne

recipe and photo from here
Bonjour mes belles,

I cannot think of anything nicer than a lovely cake perched on a lovely cake stand and this one tastes as good as it looks...

Tarte  Tropézienne
Makes 12 servings
For the cake:
2 1/2teaspoons active dry yeast1/3cup (80 mls) warm whole milk (see yeast package for exact temperature)2cups (272 grams) all-purpose flour3 tablespoons sugar2 large eggs, at room temperature, lightly beaten1/2teaspoon fine sea salt2teaspoons dark rum or kirsch (optional)1teaspoon pure vanilla extract7tablespoons (3 1/2 ounces; 99 grams) unsalted butter, at room temperature
For the filling:
1 1/2cups (360 mls) whole milk4 large egg yolks1/3cup (67 grams) sugar1/4cup (32 grams) cornstarch Pinch of fine sea salt1tablespoon pure vanilla extract or 1 tablespoon orange-flower water, plus 1 teaspoon pure vanilla extract3/4 stick (6 tablespoons; 3 ounces; 85 grams) unsalted butter, cut into bits, at room temperature1/4cup (60 mls) very cold heavy cream1 large egg, for glazing Pea…

Fabulously French...

photo from here The Ritz Hotel in Paris is by all accounts, fabulous and very French. We are looking forward to the reopening scheduled for the end of this year. Nothing like a bit of bling to get the week off to a good start... très bonne semaine à tous, Leeann x

French Food Friday...Crème Bachique

recipe and photo from here

Bonjour mes belles,

A nice dessert for the weekend and this makes a nice change from crème caramel....

Crème Bachique
115g granulated sugar115ml water
100g caster sugar2 eggs, plus 6 eggs yolks½ teaspoon vanilla extract475ml double cream250ml sweet white wineUnsalted butter, for greasing
MethodFor the caramel, put the sugar and 3 tablespoons of the water into a saucepan. Heat gently so that the sugar dissolves but don't let it boil and don't stir (although you can swirl the pan). When the sugar has completely melted turn up the heat and boil until the mixture turns to caramel - you can tell when it does by the dark gold colour and smell. As soon as it reaches the caramel stage, carefully add the rest of the water - it will hiss and splutter. Stir until any lumps have dissolved, then leave to cool completely and thicken. To make the creams, in a bowl beat the sugar with the eggs and egg yolks. Add the vanilla. Heat the cr…

Only the French...

photo from here

Bonjour from a very sunny SW France,

Only the French could produce a fabulous bottle of wine and then design a bottle to batch complete with a bottom that is shaped like a rose and it comes complete with glass cork....I am in love with this bottle and can understand just why our guests from Hong Kong wanted to take the bottle back with them.

A fabulous bottle of wine, perfect for taking to a dinner party or it would make a fabulous gift....

à demain, Leeann x

Joyeuses Pâques...

Bonjour mes belles, Just wanted to wish you all a Joyeuses Pâques. amicalement, Leeann x

French Food Friday...Chocolate Fondant With Piment D'Espelette

recipe and photo from here

Bonjour mes belles,

As it is Easter, I am in the mood for some chocolate and this is the recipe that I have chosen as part of our lunch menu on Sunday.

The city of Bayonne has been famous for its chocolate since the seventeenth century, when the Jews, driven out of Spain and Portugal by the Inquisition, settled in the area and founded the chocolate industry that still remains today. Bayonne is a 3 hour drive from where we live, so perfect for a weekend break.
200g dark chocolate, 70 per cent cocoa solids, broken up150g unsalted butter, plus a little extra for greasing150g caster sugar3 teaspoons piment d'Espelette (a chilli pepper grown in the Basque region of France)Pinch of salt4 large eggs, beaten25g plain flour
1 tablespoon icing sugarWhipped cream
MethodHeat the oven to 180°C/fan oven 160°C/mark 4. Grease and base-line a 22cm spring-form cake tin. Melt the chocolate and butter in a mixing bowl placed over a saucepan of barely simmering water. Y…

Bon Poisson d'avril...

Bonjour mes belles,

Wishing you all a bon poisson d'avril. Poisson d’avril is French for April Fools Day.

A bit of background of what happens and how the tradition was started...

Poisson d’Avril is a very popular tradition in France that is celebrated today on April 1st, when all jokes, hoaxes and silly things are allowed and welcome!

Journalists read fake news (which they deny of course by the end of the program if not earlier).

Children clip a paper fish in the back of their parents who lovingly ignore it and roam all day with the fish hanging on their back…they are great April Fools!
Friends make funny jokes with each other; everyone is having a good-humoured day.
April Fools Day is believed to have originated in 1564 when King Charles IX decided to move the start of the year from April 1st to January 1st!
The traditional New Year “Boxing” Day, when gifts were exchanged, had therefore to be moved with it but habits are hard to disappear.
Habits die hard and it took ages for people to ad…