Bonjour mes belles, The weekend was a very busy one and I adored every minute of it. French Boyfriend spent yesterday morning hunting for trésors and I felt a little sad as I could not go with him. I was very happy when he returned and asked if I wanted to go with him. Unfortunately the sky had clouded over and it started to rain. A shower was not going to put me off and I was itching to buy something. My father always says that money burns a hole in my pocket and in this instance he was right. It was lovely to catch up with the other dealers, many of whom I had not seen for a good month or so. One particular couple, are like kindred spirits we share the same taste so I was more than happy to spend most of my time at their fabulous stand. I am always tempted to buy at their stand and yesterday was no exception and I returned with some lovely silver cutlery, most of which had never been used. The first item I purchased was a set of fromage knives which will also look good on the breakfast ta…
It is amazing what a difference a week makes. Last week we were roasting hence we had the air conditioning, fans etc. working overtime and this week all that is required is to leave a window open and let the cool breeze circulate around the house.
Our guests are feeling motivated by the cooler weather and every morning we have seen a steady stream of joggers and walkers head off for a jog before breakfast.
I even managed to drag French Boyfriend out yesterday for a brisk walk which was a lovely way to start the morning.
We even saw three swans floating calmly down the river and this morning's joggers reported that they had seen the same magical and calming sight as they seem to appear from nowhere and then disappear into the mist again...
Where ever you are, what ever you are doing, wishing you a très bonne semaine, Leeann x
photo and recipe from here Bonjour from a cooler SW France,
The heat wave appears to have left France now and we can return to life as normal....
Today I am in the mood for something savoury and this recipe is perfect. The recipe appears in French followed by an English version below.
Ingrédients (4 personnes) 1 beau bouquet d’épinards frais 2 tranches de saumon fumé 25 cl de lait 50 g de farine 50 g de ricotta (ou de parmesan, ou gruyère selon ce que vous avez) 20 g de beurre 3 oeufs Sel et poivre 1. Rincer les épinards, les blanchir 3 minutes à l’eau bouillante. 2. Les égoutter dans une passoire. 3. Dans un saladier, battre les œufs. Ajouter la farine puis le lait et le beurre fondu. Mélanger. 4. Ajouter le fromage, saler et poivrer. 5. Beurrer un plat à gratin, y ajouter les épinards et les morceaux de saumon puis ajouter l’appareil à clafoutis. 6. Enfourner à 180° pendant 40 minutes.
Ingrédients (Serves 4 ) 1 nice bunch of fresh spinach 2 slices of smoked salmon chopped into small pieces 250 …
It is 8h45 in the morning here and already it is 21 degrees. Today we are expecting a high of 33 degrees and a storm is forecast to arrive late afternoon. Yesterday we had a high of 36 degrees and it was almost too hot to work.
Our guests are going canoeing on the Dordogne today and I am very envious. It is voted one of the top 10 things to do whilst staying in the region and you can not beat the view from the river.
We have not had a lot of rain this summer and the countryside is looking very dry so a day or two of rain will be parfait.
It is the time of the year when all the online decoration shops send you emails telling you it is time to get cosy....maybe from tomorrow I can think about cosy but for the moment the fan is staying on!
Off to work I must go, wishing you a fabulous day where ever you are and what ever you are doing...
As mentioned in my previous post, we have been given a lot of figs and I found this recipe on pinterest.
Vanilla Fig Preserves
to make, makes 4-5 cups
Ingredients 4 cups (662 grams) chopped figs1/2 cup (120 ml) water1 vanilla bean, split lengthwise and scraped to release the seeds4 teaspoons (20 ml) calcium water, mixed according to Pomona's Universal Pectin Instructions1/4 cup (60 ml) lemon juice2 cups (383 grams) sugar1 tablespoon (9 grams) Pomona's Universal Pectin
the chopped figs, water, vanilla bean and its seeds to a large,
non-reactive saucepan over medium-high heat. Bring to a boil and simmer
for 5 minutes or slightly longer depending on how ripe your figs are,
stirring occasionally to soften the fruit. Add the calcium water and
lemon juice, stir thoroughly.Measure the sugar into a mixing bowl and whisk in the pectin powder until it is completely incorporated and even in color.Bring
the fig mixt…
We have another week of sunshine forecast and I am in the mood for something savoury.
Goats cheese is a staple in our house and we normally have a couple in the fridge. Add a bit of salad and you have a very yummy lunch or supper dish.
Caramelised Red Onion & Goats Cheese Tarts Author: Domestic Gothess Makes: 4 Ingredients Pastry 200g plain flour100g cold butter, diced20g parmesan, grated½ tsp salt1 tsp caraway seeds (optional)3-5 tbsp ice cold waterFilling 500g red onions, thinly sliced2tbsp olive oil1 star anise1 tsp dried thyme75ml balsamic vinegar3 tbsp dark brown sugar2 eggs90ml whole milk80ml double creamgenerous pinch grated nutmegsalt and pepper200g goats cheese rounds (two 100g rounds, each cut into 2 slices)4 small sprigs fresh rosemary to garnish (optional) Instructions Place the flour, butter, parmesan, salt and caraway seeds into a food processor and blitz until the mixture resembles fine crumbs. With the motor running, add …