Tuesday, 30 August 2016

a cleaning tip...


Bonjour mes belles,

One day left and the fabulous month of September will be here, I cannot wait as it is one of my favorite months of the year.

Today I thought that I would share a cleaning top with you  and this is for those of you that have chandeliers,

I normally use a clean and dry paintbrush to redmove any dust and then clean the crystal pieces with baby wipes.

Speaking of cleaning, I have some to do so I had better love you and leave you.

très bonne semaine à tous, Leeann x



Friday, 26 August 2016

French food Friday... Warm figs with Goat Cheese, Pistachios and Balsamic Glaze


recipe and photo from here

Bonjour from a still hot SW France,

We have just come back from a swim in the lake as it is hot and humid here today. The heat wave is set to last another day so we are looking forward to sunday when it starts to cool down again.

This week's recipe is for those of you that love figs, I adore them and have been known to make myself very sick by over indulging. The best figs I have ever eaten was when I was living in Istanbul but French figs come a close 2nd...

Warm figs with Goat Cheese, Pistachios and Balsamic Glaze


Prep time:
Cook time:
Total time:

Recipe type: Appetizer
Serves: 4

Ingredients
  • 1 cup good balsamic vinegar
  • 12 ripe figs, washed
  • 4 ounces goat cheese
  • ¼ cup shelled pistachios, roasted, unsalted
Instructions
  1. Position oven rack to the upper part of the oven, preheat broiler.
  2. Add the balsamic vinegar to a small saucepan.
  3. Heat over medium heat until it simmers.
  4. Reduce heat to a low simmer for about 10-15 minutes until it starts to thicken.
  5. Turn off the heat, add to a small bowl to cool.
  6. Remove the stem of the figs,cut a deep 'X' on the top.
  7. Break the goat cheese into pieces and stuff into the figs.
  8. Broil the figs for about 5 minutes or until the cheese starts to bubble and brown.
  9. Remove from the oven and top with pistachios and drizzle with the balsamic glaze.
  10. Serve warm.
très bon week-end à tous, Leeann x

Wednesday, 24 August 2016

Just added to the shop...



Bonjour from a very hot SW France,

We found quite a few tresors at the week-end and I am in the process of adding a few of them to our etsy shop.

Vintage la poste sacks are getting harder to find these days as they are very fashionable with a lot of people turning them into either cushions or shoulder bags.

You will find this one here.

Back to the shop I must go. à très bientot, Leeann x

Friday, 19 August 2016

French food Friday...Gratin de Pain perdu aux Pommes et Poires


recipe and photo from here

Bonjour from a sunny SW France,

We are also on the lookout from recipes that use up left over baguettes as there is only so much bread the ducks can eat. Note we use baguette but any bread will do. Note the recipe appears in it's original version with an English version below.

GRATIN DE PAIN PERDU AUX POMMES ET POIRES

Temps de préparation : 20 minutes
Temps de cuisson : 20 minutes
Moment de consommation : Déjeuner

Liste des ingrédients

Banette moisson (18 tranches légèrement rassis)
Beurre (50 g)
Cannelle en poudre (1 c. à café rase)
Lait (30 cl)
Oeufs (5)
Poire (2)
Pomme (2)
Sucre (100 g)                     

Etapes de préparation

Pour 6 personnes

1- Lavez et séchez les poires et les pommes et coupez-les en quatre. Retirez les cœurs et coupez chaque quartier en deux ou trois.
2- Battez les œufs en omelette avec la cannelle dans une assiette creuse. Faites chauffer le lait avec la moitié du sucre. Aux premiers frémissements retirez-le du feu et versez-le dans une assiette creuse.
3- Préchauffez le four th 8 (240°). Beurrez un plat à gratin. Trempez rapidement les tranches de pain brioché dans l’œuf battu puis dans le lait sucré. Rangez les tranches de pain dans le plat à gratin en les intercalant avec des lamelles de poires et de pommes.
4- Quand le plat à gratin est rempli, mélangez le reste de lait et le reste d’œuf battu en fouettant bien et versez cet appareil dans le fond du plat.
5- Enfournez et faites cuire 15 minutes. Saupoudrez alors du reste de sucre cristal et poursuivez la cuisson 5 minutes.
Sortez le gratin du four et servez aussitôt.

Serves 6
Ingredients18 slices slightly stale bread50g Butter 1 tsp ground cinnamon
300nl milk5 Eggs 2 Pears2 Apples100g Sugar 
Preparation1- Wash and dry apples and pears then  cut them into quarters. Remove the core and cut each quarter in two or three.
2 Beat the eggs with cinnamon in a bowl. Heat the milk with half the sugar. When it starts to simmer  remove it from the heat and pour into a bowl.
3. Preheat the oven to 240°. Butter a gratin dish. Quickly dip the slices of brioche bread in beaten egg and then in the sweet milk. Arrange the bread slices in the baking dish by alternating with pears and apple slices.
4- When the baking dish is filled, mix the remaining milk and the remaining beaten egg whisk well and pour into the dish containing the bread and fruit.
5. Bake for 15 minutes. Remove from the oven, Sprinkle with the remaining sugar and cook 5 minutes.
Remove the gratin from the oven and serve immediately.

bonne fin de semaine à tous, Leeann

Tuesday, 16 August 2016

an impulse buy...


The minute I saw her, I just had to have her. French Boyfriend wanted to buy her for the shop, but I managed to convince the dealer who is a friend of ours, that she was meant for me. A bit of negotiation and she was mine!

Jeanne d'arc is fabulously French and I adore her....

très bonne semaine à tous, Leeann x

Friday, 12 August 2016

French Food Friday...Endive, walnut and apple salad with Roquefort dressing


photo from here


Bonjour mes belles,

Today's recipe come from one of my favorite recipe books; "The Skinny French Kitchen".

This is a versatile recipe and makes for a great starter or a healthy and refreshing lunch.

Endive, walnut and apple salad with
Roquefort dressing

Serves 6
177 calories per serving


Ingredients
2 small sweet apples (such as Pink Lady)
freshly squeezed juice of 1 lemon
3 heads white chicory, washed
80g fresh walnuts, roughly chopped
a few chives, snipped, for garnish

For the Roquefort dressing:
50g Roquefort
1 tbsp half-fat crème fraîche
1 tbsp white wine vinegar


Method
Cut the apples into quarters, core them and slice them very finely. Set them aside on a big plate and squeeze the lemon juice over. Coat them evenly to prevent discolouration.

In a small bowl, mash together the dressing ingredients with the back of a spoon. If the mixture is too stiff, loosen it with a little water until you reach a consistency like single cream.
Toss the chicory leaves and apple slices in a big bowl with the dressing until evenly coated.
Pile the dressed leaves and apple slices on to a large plate. Scatter the walnuts and the chopped chives over.
Serve with a chunk of wholegrain bread.

très bon vendredi à tous, Leeann x

Monday, 8 August 2016

a nice day for a boat ride..

photo from here


It is going to be a lovely sunny day today, perfect for taking a boat trip on the Dordogne river.

Ever since we returned from our trip to New Zealand earlier in the year, I have developed an obsession for being close to water.

As much as I love the Dordogne and it's charming countryside, I do miss living near the sea and as the sea is a two hour drive away, the local lakes and rivers are the closest that we are going to get without spending along time in the car.

Canoeing is a fabulous way to explore the local rivers and cool off at the same time or for those who just want a bit of breeze, a trip on one of the old trading boats is a fabulous idea.

On the way it is possible to stop and visit a couple of chateaux and even a spot of wine tasting....

The fairy tale Chateau Monbazillac

This week is a busy week, tourist wise in France as we have a national holiday next Monday and then everyone prepares to go back to work/school.

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

amicalement, Leeann x