photo Fabulously French Boutique Window Wishing you all a very Happy Halloween, where ever you are. To those of you in the USA who have been effected by the terrible storms, our thoughts and prayers are with you. Leeann x
.....you have probably guessed just by looking at the photo.
Yes I forgot to put the clock back last night before going to bed hence French Boyfriend could not understand WHY the boulangerie was not open at 6h30 this morning. The reason being, it was only 5h30......enough said.
We managed to get a little treasure hunting and I will show you what I found tomorrow.
..amicalement from a still chilly SW France, Leeann x
You will need: For lining the soufflé dish 20g unsalted butter,softened 20g dried, fine breadcrumbs
For the soufflé base: 50g unsalted butter 50g plain flour 450ml whole milk, warmed 160g Comté cheese, grated 1 tsp Dijon mustard 3 medium egg yolks 2 pinches of sea salt, or to taste 2 pinches of white pepper, or to taste
For the soufflé mix: 7 medium egg whites 14 drops of lemon juice
To finish the soufflé: 20g Comté cheese, finely grated For the sauce: 150ml double cream 70g Comté cheese, grated 4 turns of freshly ground white pepper 1 tbsp kirsch (optional) Method: 1.Using a pastry brush, grease the dish with a thin, even layer of soften…
There is a strange serenity at chez moi this afternoon, which is a rather nice feeling after a busy morning of packing and getting orders off to the post office along with some customers calling at Fabulously French who even wanted an item gift wrapped for Christmas and I must say it looked very pretty.....just wish that I had taken a photo but will try and replicate for you when I get a spare minute as I am still photographing stock for Fab French.
The serenity appears to be comong from the fabulous late 18th century religous wall hanging that you see above, it comtains an extraordinary hand carved bust of Jesus. I have 2 but one just keep one should the serenity continue as it really is not normal and I am finding it rather soothing...... à demain mes belles, Leeann x
Shabby door, Damazan SW France Bonjour mes belles,
Let's just say that my day started on a bit of a rough note....alarm went off very early this morning as there was a vide grenier taking place not far from us. French boyfriend made the coffee and said that he would serve me by toast and coffee in bed.....I said no but he insisted.......end result, a piece of toast laden with confiture de cerise which I managed to spill on antique white sheet, one of my favourites with a large monogramme.
I think that it is safe to say that a sleepy me, cherry jam and extra white sheet are not a good combination.
We set off bound for vide grenier, rain started to fall at first gently and got heavier. News flash on the radio saying that Lourdes had been flooded at all hotels evacuated and more rain was expected so it was not a good sign.
Hence we arrived at first vide grenier with not a lot of vendors in sight so made a quick tour and headed to the next vide grenier.
photo and recipe from here I love this recipe as it comes from my of my all time favourite French Chefs, Trish Deseine. Everthing she does is magic!
It is easy to prepare and always goes down a treat but don't just take my word for it, try and see for yourself.......
Decadent Almost flourless Chocolate Cake
Preparation Time: 15 minutes Cooking Time: 25 minutes You will need 200g good dark chocolate 200g unsalted butter 200g sugar 5 medium eggs 1 level tbsp plain flour Method 1. Heat the oven to 180°C/350°F/gas mark 4. 2. Melt the chocolate with the butter. It’s fine to do this in a microwave, but using a bain marie (a bowl over a pan of simmering water) is good, too. Just don’t do it on direct heat. 3. Let the mixture cool a little, then add the sugar and stir thoroughly. 4. Add the eggs one at a time, mixing well after each addition, but without beating too much air into the mix. Fold in the flour. 5. Turn into a sandwich tin or a silicone baking mould (22cm) and cook for around 22 m…
photo from here This morning at ma maison, it is so quiet you could hear a pin drop, everyone is sleeping; apart from me that is. This is the reason that I am having to type quietly..... .....bon mardi à tous, Leeann x
Last week I sold the chandelier that was hanging in the centre of my wee boutique, complete with fabulous lamp shades that took me months to find. I now have hung another chandelier in it's place but think that it would look better with lamp shades and I am on a mission to find some but it is proving most difficult to find some that a) I like the look of and b) are the correct size, as most that I have found are larger that I need. Hence when I saw this photo, I thought that it maybe the solution to my problem......I love it. bon dimanche à tous, Leeann
There is some thing about toile de jouy that is ever lasting, maybe it is the romance in the scences that it depicts, conjuring up images of a simpler life, with wonderfully detailed often dream like designs.
Whether a piece of worn 18th century toile de jouy or a modern day design, I love them all.
I partuculary love the red designs and think that a touch of red makes a world of difference on a grey winter's day.
The cushion, that you see above, is part of our new stock at Fabulously French and this particular design depicts Diane the huntress.
We also have a pair of curtains in the same fabric which would look equally as good when used as window coverings or as a ciel de lit/bed crown.
Whilst on pinterest last night, I found this fabulous photo of a bathroom decorated with wallpaper in the same design.....
A croque-madame is a variation on the croque-monsieur, a French twist on grilled ham and cheese sandwich.Made with crème fraiche rather than béchamel, this classic variation of croque monsieur is delicious and super quick to make.
Serves: 2 Preparation time: 10 minutes Cooking time: 8 minutes You will need
4 slices of soft white Pain de Champagne bread or white toast bread
2 tsp butter
1 tsp Dijon mustard
4 tbsp crème fraiche
100g grated Gruyère cheese
2 slices of good quality carved ham from a deli or deli counter (from the bone)
4 tbsp vegetable oil
2 large eggs Method 1. Preheat the oven to 180°C/350°F/gas mark 5 2.
Spread the butter on both sides of the bread, then spread one side with
Dijon mustard. Spread on one tablespoon of crème fraiche, sprinkle on
half the grated cheese and lay on the slice of ham and sandwich
together. Spread the top layer of the sandwiches with the rest of the
crème fraiche, then sprinkle with the rest of the cheese. 3. P…
A busy morning so please excuse the lateness of this post. As promised in yesterday's post I am going to show you what I found on Sunday, there was not a lot of tresaure to be had but I was happy with my finds......
The first was something that French Boyfriend actually found first and was trying to call me when I arrived on the scene. Silly me in the sleepy state that I was in on a rainy morning at 7am, thinking I would rather be snuggled up in bed, forgot to turn my mobile on hence FBF was not impressed when I finally appeared as he had been trying to call me and in the meantime, this particular stand was crawling with antique dealers.
Fortunately? FBF had managed to charm the seller and get her to hold them for me as we have bought from this particular antique dealer in the past.
Here are some photos of OUR first treasure, a fabulous vintage butterfly collection...
A closeup of one of the beautiful specimens....
They really are stunning and each is beautiful in it…
Yesterday we woke to a drizzly morning but decided that it was ONLY drizzle and it would not deter us from going to a local vide grenier.
The trouble was, the fine drizzle turned into pouring rain and unfortunately for us the vide grenier was being held in a paddock and my new leather boots were in a sorry state when we arrived back at chez nous.
Hence I am looking for a pair of boots to go treasure hunting in and think these will do the trick......
à demain, Leeann x p.s. I will tell you what I found tomorrow!
recipe and photo from here
It is fig season here in SW France and everywhere you look are luscious fig trees laden with lots of lovely fruit. This is a favourite recipe as it is trés simple and the end result trés delicieux!
Ingredients500g block puff pastry plain flour , for dusting 200g golden caster sugar 80g butter 4 star anise 10-12 figs, halved
MethodRoll out the puff pastry on a floured surface to about 20p thickness. Put a round plate - about 12cm - on top and cut round it with a sharp knife to make 4 pastry circles. Sprinkle the circles with a little of the sugar and put them into the fridge.Heat the oven to 220C/fan 200C/gas 7. Put the remaining sugar and butter in a pan. Bring to the boil slowly, but do not stir it. When it begins to go a dark amber colour, add the star anise and cook for 1 minute more, then take from the heat and pour into the bottom of 4 blini pans, approx 12cm wide, or 4 small tart tins without loose bases. Make sure there is 1 star anise in each. Put …