Monday, 27 June 2016

Just had to buy her...

 Bonjour mes belles,

Yesterday the weather was fabulous, sunny but not too hot so perfect for hunting for antiques.

French boyfriend found lots of goodies for the shop and I  came home with another mannequin. 

When I saw her, I just had to have her. As you know  I adore mannequins and nowdays you do not see that many of them on the local antique markets.

The fabric is in good condition as is the stand. Not sure where I will put her but I am sure that I will find a home for her somewhere in the house. 

I purchased her from a friend of French Boyfriends who is an antiques dealer who FB has known since he was a child. Here are some photos of his stand....

and a photo of my lovely mannequin before I adopted her....

Have a  fabulous week, Leeann x

Friday, 24 June 2016

French Food Friday...Smoked Salmon, Spinach, and Zucchini Tart

photo and recipe from here

Gifts from our lovely French neighbour consist of a couple of courgettes and some more eggs direct from her farm.

Normally I make friands when I have an over supply of eggs but this week I am in the mood for something savoury.

Hence this recipe is most appealing....

Smoked Salmon, Spinach, and Zucchini Tart
Makes an 11-inch (28 cm) tart
You need:
  • Pâte brisée (Tart dough) of your choice (mine is a new crust recipe from the new book); use this recipe for reference if you don’t have a favorite
  • 3 1/2 ounces (100 g) spinach leaves
  • 4 large eggs
  • 1/4 cup (60 ml) heavy cream
  • 1 teaspoon finely chopped tarragon
  • 1 teaspoon finely chopped thyme
  • Sea salt and pepper
  • 7 ounces (200 g) smoked salmon
  • 3 1/2 ounces (100 g) zucchini, finely sliced
  • 1/2 tablespoon finely chopped parsley
  • Preheat the oven to 375 F (190 C) and garnish a mold with the crust. Make small holes at the bottom and place in the fridge while you prepare the topping.
  • Blanch the spinach in salted water for 1 minute. Drain and set aside.
  • In a bowl, beat the eggs with the heavy cream and fresh herbs. Season with salt and pepper to taste (remember the smoked salmon will bring some salt).
  • Add 3/4 of the smoked salmon at the bottom of the tart.
  • Arrange the slices of zucchini and spinach on top.
  • Pour the egg batter over and add the rest of the smoked salmon (it’s nice when its color peaks through the flan).
  • Add chopped parsley and bake the tart for 40 minutes. Remove and let cool for a few minutes before slicing. Serve with a generous salad on the side.
bon appetit à tous, Leeann

Wednesday, 22 June 2016

week-end tresors...

For those of you not on facebook or instagram, here are a couple of photos of some of the items that I found at the weekend.  As most of you already know I love old plates so when I saw these beauties, I knew I just had to have them. Perfect for cake...
 Next up is this antique candle holder which I am thinking about mounting on an old mirror, I cannot take credit for the mirror idea as it was French Boyfriend that suggested this.

Last is these curtain holders which I adore and already have a pair put aside for a future project.

I love hunting for tresor and my attic is slowly filling up...

à très bientot, Leeann x

Tuesday, 21 June 2016

Happy Summer Solstice!

Happy Summer solistice to those of you in the same hemisphere and happy Winter solistice to those of you in the southern hemisphere.

à demain, Leeann x

Friday, 17 June 2016

French Food Friday...Cherry and Kirsch Jam

recipe from here
Bonjour mes belles,

It is cherry season here in France and the markets appear to be overflowing with them at present.

Time to make some jam and this is a recipe that I like and I also like the fact that this recipe comes from New Zealand, must be the kiwi in me. I also need to hide the Kirsch as French Boyfriend has a habit of breaking into the cabinet where I hide my the alcohol that I use for cooking and having a sneaky tipple when I am not looking.

 Cherry and Kirsch Jam
  • Ingredients (makes 3-4 jars)
  • 1.2 kg cherries, stones removed – reserve 6-7 stones
  • Juice of 3 lemons, reserve the pips
  • 2 apples
  • 400ml water
  • 800g white sugar (I used jam sugar)
  • 2 tbsps kirsch


Wash the apples and roughly cut them into pieces, skin, core and all. Place in a pot and add the water. Bring to the boil and cook for about 20 minutes or until the apples are soft. Tip in a sieve placed over a bowl. Press with a spatula to get out all the juice. There should be about 200ml liquid.
Tie the reserved cherry stones and lemon pips into a small piece of gauze. Put the lemon juice, 200ml liquid from the apples and the sugar into a pot. Dissolve the sugar and bring to the boil. Gently boil for 4-5 minutes. Add the cherries and gauze packet and bring back to the boil for a minute. Simmer for 2-3 minutes. At this stage add a good splash of kirsch if you like extra (additional to the above). Skim if necessary. Remove from the heat, cover and leave to macerate at room temperature for at least 6 hours or overnight.
Return to the heat and boil until the jam sets when tested – mine took about 60 minutes although the original recipe estimated 25-30 minutes. Finally add in 2tbsps kirsch and remove from the heat. Pour into sterilised jars and cool.

bonne fin de semaine à tous, Leeann x

Thursday, 16 June 2016

Market day...

I am not sure why but food and produce always appears to taste nicer when purchased from the local markets as opposed to a shop....

This could be a result of the whole experience when purchasing at a local market as it is always nice to have a chat about what you are buying before you purchase it...

The French take a lot of pride in the way that their food and produce are displayed and they make it look so easy but then they have had a lot of practice at this as the markets have been operating in our region for over 600 years...

Today it is our market day so I am off to do some shopping or as the French say faire les courses. Note the French have adopted the word "shopping" which makes me smile when I hear it.

à demain, Leeann x

Monday, 13 June 2016

Frenchy chanson to start a new week..

photo from here

I love this song and I think that it is the perfect chanson to start a brand new week with....

très belle semaine à tous, Leeann x