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Showing posts from December, 2015

Bonne année 2016...

Bonjour mes belles,

It is the last day of 2015 and what a busy year it has been.  Fabulous from start to finish and we still have today to go.

I have started my list of resolutions and I hope to finish the list this morning.

We are stocked up on champagne and we are both looking forward to a very special dinner tonight.

Wishing you all a Bonne année 2016 and  thanks for all your support in 2015!  

See you next year, Leeann x
amicalement, Leeann x

a sunny Sunday in the Dordogne...

Bonjour from a very warm SW France,

I hope that you all had a lovely Christmas. Ours was spent with French Boyfriend's family and it was a fabulous family affair with children everywhere.

Yesterday was our day off as we did not have any guests staying so spent the day in the valley of the Dordogne. Despite having lived here now for over 8 years, it still takes my breath away.

So many things to see and do and it is if time has stood still in many of the  picturesque villages perched on the hills.

Wishing you all a semaine fabuleuse, Leeann x

Joyeux Noël à tous...

Noël est réservé aux enfants.
Heureusement, il y a un enfant dans chacun de nous.

Christmas is reserved for children. Fortunately there is a child in each of us.

Wishing you all a Joyeux Noël....Leeann x

4 days to go...

I have a list  of things that need to be done before the "big day" arrives and it appears to grow by the day.

Fingers crossed that it all comes together at the last minute but I have a feeling that we will be doing a lot of last minute shopping...

Wishing you all a fabulous and very festive week, Leeann x

French Food Friday...Magic Log Cake

recipe and photo from here
What's Christmas without a buche de noel, you can even take lessons on how to make one here in our village tomorrow afternoon. This recipe appealed as it is quick to make and anything with the word magic appeals to me. It is the same word in French but spelt magique and sounds much nicer when spoken with someone with a lovely French accent.

Magic cakes are made simply of eggs, sugar, flour, butter and milk. So what's magic about that, you might ask. There may be nothing unusual about the ingredients, but the magic happens in the baking. The batter of the cake is very liquid, so it divides into three layers by itself, each with its own texture and flavour: the base of the cake is a dense, moist cake base; a light delicate cream forms in the middle; the top layer is a lovely light Genoise sponge.
Serves 10.

Preparation: 35 minutes.  Cooking time: 50 minutes.  Resting time: 2 hours
1 vanilla pod
350 ml (11½ fl oz) milk
3 eggs, separated
1 teaspoon w…

no words needed...out & about

Sorry for not posting these photos from the week-end earlier but it has been a bit busy at this end....

I hope you enjoyed the photos, I am off to decorate a creche....
à demain, Leeann x

painting again....

Bonjour mes belles,

I hope that you had a nice weekend. I am in the mood to paint and the first item on my list was an old mirror that I purchased last weekend.

It has been resprayed a gaudy gold colour which I was not so keen on so I painted it with some Elephants breath paint and this is the result.

I am just waiting on French Boyfriend to attach some hooks so that I can hang it on the wall.

Tomorrow I will be back to share some photos that I took whilst out and about over the course of the weekend.

Je vous souhaite un bon début de semaine et un tout doux Lundi, Leeann x

French Food Friday...Crab and Mushroom Gratin

photo and recipe from here

Bonjour mes belles,

It has been a lovely sunny week here in south west France and I am starting to put some recipes together for entertaining friends over the festive period. French Boyfriend loves anything that has cream in it and gratin is a dish that the French love gratin type dishes as they are tasty and quick to prepare.

Crab and Mushroom gratinServes 6
This is an old-fashioned Franco-Russian dish using bechamel, a rare thing these days. Don't serve anything with cream in it for the main course.

200g white fish fillets (e.g.cod, haddock,gurnard or sea bass)315ml milk (plus extra, if needed)25g butter1 small onion, finely chopped2 cloves garlic, finely chopped1¼-1½ teaspoon ground cayenne (according to taste)3 tablespoons plain flour150ml double cream2 teaspoons Dijon mustardGenerous squeeze of lemonSalt and freshly ground black pepper2 tablespoons olive oil325g button mushrooms, roughly chopped3 tablespoons brandy400g white crab meat30g white…

If I had to...

....pick one bauble this year, I would pick this one.

Today has been one of those days when nothing had gone to plan. I upgraded to windows 10 and now our scanner does not work and I really needed to use it this morning. Despite down loading various drivers and programs it still refuses to work so I think that it will be cheaper and quicker to buy a new one.

After that a projector was delivered and this works with a new DVD player but not with the older one that I was planning to use with it. Technology I love it when it works but when it does not it hurts....

Thank heavens decorations are still simple and do not involve technology...apart from placing an order on the internet.
I am in the mood for simple....I love simple.

très bonne semaine à tous, Leeann x

French Food Friday...Truffes à la Noix de Coco

recipe and photo from here
Bonjour mes belles,

Wow it's December and I am in the mood to make some treats... truffles are easy to make and if you like coconut, these are for you.

Note the recipe appears in French first and in English below.

Truffes à la Noix de Coco
Recipe type: desserts, truffes parts: 20 Prep time:  10 mins temps de cuisson:  5 mins totale:  15 mins Ingredients 200 g de lait concentré sucré15 g de beurre120 g de noix de coco en poudre Etapes de réalisation Dans une casserole, mélanger le beurre et le lait concentré. Faire chauffer à feu doux pendant une vingtaine de minutes, jusqu'à ce que le mélange se détache de la paroi.Hors du feu ajouter 100g de noix de coco. Bien mélanger puis laisser refroidir.Façonner les truffes et les rouler dans le reste de noix de coco. Remarque Les truffes se conservent bien 3-4 jours.

Coconut Truffles
Ingredients. 200gcondensed milk 15gbutter 120g coconut
Method 1. Ina saucepan, combinethe butter andcondensed milk.Heatover low heat forabout twen…


photo from here
Stumbled across this lovely photo on pinterest and thought that it was worth sharing. Natural decorations are a favorite of mine and this photo is a lovely example of why you do not need to spend a lot of money on Christmas decorations.....

à demain, Leeann x