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Showing posts from February, 2017

love this word...passementerie

Bonjour mes belles,

I have just added a pair of vintage French toile de jouy curtains to the shop which have a stunning red passementerie border.

What a lovely word passementerie which is defined as...
Passementerie (/pæsˈmɛntri/, French pronunciation: ​[pɑsmɑ̃tri]) or passementarie is the art of making elaborate trimmings or edgings (in French, passements) of applied braid, gold or silver cord, embroidery, colored silk, or beads for clothing or furnishings.

You will find some lovely examples on this French website.

très bonne semaine à tous, Leeann x

French food Friday...Nutella Cookies

Photo and recipe from here
For those of you that love nutella or are just looking for a new biscuit recipe, here is a simple and yummy recipe.
Ingredients3.5 tbsp Nutella50g brown sugar (plus extra to sprinkle on top for added crunch)50g butter, softened1 egg, beaten125g self-raising flour
MethodPreheat oven 180'C/Gas mark 4Mix Nutella, brown sugar and butter togetherAdd the egg and mix wellNow gradually add the flour and keep mixingSpoon into small piles on a baking sheet lined with greaseproof paper which has been greased - space well apartBake for 10-15 mintues
 Bon vendredi à tous, Leeann x

French food Friday...Tarte aux pommes

I made this last night and it is one of my favourite desserts. It is one of my "go to" desserts and it never lets me down.
Tarte aux Pommes Ingredients1 cup slivered almonds (about 4 ounces) 1/2 cup granulated sugar 1/4 cup all-purpose flour 1/4 teaspoon salt 4 tablespoons unsalted butter, softened, plus 1 tablespoon melted butter, for brushing 2 large eggs 1 tablespoon calvados or dark rum Baked Pastry Shell 3 large Golden Delicious apples—peeled, halved, cored and sliced 1/8 inch thick 1/4 cup light brown sugar Method Preheat the oven to 180C / 350F”. In a mini processor, pulse 3/4 cup of the almonds until finely ground. Transfer to a medium bowl. Pulse the remaining 1/4 cup of almonds, until coarsely chopped. Transfer to the bowl, add the granulated sugar, flour and salt and toss gently to combine.
In another bowl, using a handheld mixer, beat the 4 tablespoons of butter until creamy. Add the almond mixture and beat until blended. Ad…

Love vintage sacks...

I love old fabrics, the quality is second to none and they certainly were made to last.

These old post sacks are a la mode at present with people choosing to make cushions, blinds and even bags with them.

They also look fabulous when used to recover chairs like in the photo below that I found on pinterest.

I was lucky enough to find two of these on Sunday at a local antiques fair, one is already sold and I have one remaining.
It is in really good conditions and the fabric is heavy duty as these bags were used as mail sacks by La Poste.

The sacks are printed on both sides which means you have enough fabric to make a couple of cushions or even recover a chair if you wish....

I also purchased a couple of chandeliers which need a bit of work as a few of the crystals need attaching and I am about to get started on this after a nice cup of green tea...

à demain, Leeann x

French food Friday...petits pots de crème au chocolat

recipe and photo from here
Bonjour mes belles,

Sorry this post is a bit late but we hosted a dinner party last night and  I realised that in my haste to serve the dessert I forgot to take a photo. At least I remembered to take a photo at the start of the evening....

Note the recipe says that you can serve with a dollop of creme fraiche, I served out with a couple of raspberries which really compliment the rich, dark chocolate taste. When I mentioned to French Boyfriend that I had forgotten to take a photo, his response was that I would just have to make them again....

You'll need250 ml (1 cup)pouring cream 250 ml (1 cup)milk Scraped seedsof 1 vanilla bean 4egg yolks 80 gmraw caster sugar 300 gmdark chocolate (70% cocoa solids), finely chopped To serve: créme fraîche, Dutch-process cocoa and cigar biscuits (optional) MethodBring cream, milk and vanilla seeds to the simmer in a saucepan over medium-high heat. Meanwhile, whisk yolks and sugar in a bowl until pale. Add cream mixture and whisk…

busy baking...

This morning I thought I would try out a new recipe and then for some reason or another, I ended up making  madeleines, which  are French Boyfriend's favourites.

The new recipe can wait for another day....

If you want to make some madeleines you will find the recipe that I use here

bonne semaine à tous, Leeann x

French food Friday...Salted Caramel Macarons

recipe and photo from here
I tried this recipe last weekend and we were both happy with the way that they turned out. Unfortunately they were all eaten before I remembered that I had not taken a photo.

For those of you that have never made macarons before, I would recommend using a template. You can find one on this website along with lots of helpful tips.

Serves: 20
Preparation time:45 minutes
Cooking time:10 minutes

Ingredients 200 g icing sugar 100 g round almonds 120–125g egg whites (about 3 eggs) Pinch of salt 40 g …

Marvellous moss...

Sorry for the lack of posts but I got side tracked making macarons which came out better than I expected and disappeared quickly.

The next day I went out to gather some moss and ran into some goats that had escaped and followed me down the road as they thought that I may have something to eat in my shopping is never boring and I was happy to arrive home with moss in my basket and no goats!

I love moss and it is useful to cover plastic pots. I want to make some moss balls and this is on my list of things to do.

Speaking of things to do I am in the process of trying out some new recipes this week and today made some  hokey pokey biscuits which are a New Zealand treat and then made some lemon poppy seed muffins for the first time.

They are very yummy and French Boyfriend  has given them his seal of approval so fingers crossed the guests think the same. 

I had better fly as I have windows to clean. It is sunny and 15 degrees here today so perfect weather for cleaning.

à demain, L…