In view of the fact that the French adore Pastis and we have a big party night ahead of us, this weeks recipe is a cocktail....Pastis frappé snow.
60ml / 4 tbsp pastis for example Pernod or Ricard about 36 ice cubes Angostura bitters optional
FINISHING TOUCHES small mint leaves (optional) thin straws to serve
An hour in advance, pop the bottle of Pernod or Ricard and two
margarita or large martini glasses, about 250ml / 9fl oz capacity each,
into the freezer. ★ It is easiest to whiz the ice cubes for one
frappé at a time. So for each serving whiz about 18 ice cubes in a food
processor until you have a mass of fine snow-like crystals. Mound these
into one of the glasses and drizzle over the pastis. You can also shake
over a couple of drops of Angostura bitters and give the top a little
twizzle. Scatter over tiny mint leaves, if wished, and serve with a fine
straw. Sip from the base of the glass as the ‘snow’ melts.
photo from here One of the things that I first noticed when I moved to France, is the number of cake and chocolate shops.
They are everywhere and I think that the French make some of the best cakes in the world and not only do they taste as good as they look but they come carefully wrapped in fabulous boxes and often tied with lovely ribbon hence they make great gifts.
For more lovely French Christmas cakes/bûche de Noël, please click here.
photo and recipe from here I love the combination of orange and chocolate and since we have a lot of oranges at our house this week, we are making orangettes au chocolat. Note the original version of the recipe appears first and the english version below.... Temps de préparation : La veille : 30 min Le jour même : 1 heure Temps de cuisson : 45 minutes Pour 6
personnes INGREDIENTS8 belles oranges non traitées 600 g de sucre fin80 cl d'eau2 cl de jus de citron 230 g de chocolat noir PREPARATION- Rincez les oranges sous l'eau. -
Découpez chaque fruit en deux et glissez un couteau à lame souple entre
la chair et la peau afin de récupérer les peaux d'oranges. - Recouvrez-les d'eau citronnée pendant 5 minutes. - Portez le tout à ébullition et laissez cuire 10 minutes à petits bouillons. - Égouttez les oranges en conservant l'eau de cuisson. - Ajoutez 300 grammes de sucre dans l'eau parfumée. - Portez à ébullition. - Pendant ce temps, grattez l'intérieur des p…
I hope that you are having a good week. I am slowly working my way through my list of things to do before the big day.
I ordered the table cloth that you see in the photo above along with a couple of table runners and some napkins incase I get cold feet at the last minute and feel it is too red and resort to a taupe tablecloth with red table runners.
As normal French Boyfriend is his laid back self telling me not to worry, it is just another day and if the shops run out of food we can always have roast chicken......
Hence I feel the need to do some shopping sooner rather than later. That said it is market day tomorrow so I am sure that we can get most of what we need at the market tomorrow.
We have also received a lot of vintage roasries....
you will find details by clicking here or by clicking on the objects of devotion page.
I also have a lot of antique documents in stock so am off to start photographing these now.
....bonne journée à tous, Leeann p.s. French boyfriend is convinced that the world is ending on Friday and I am not sure that I want to go to Bugarach to wait on top of the mountain for the aliens to come and rescue us!
I have been busy making gingerbread, the mixture is now resting in the fridge and the plan is to start making biscuits tomorrow. For anyone that wants a change, I found a recipe for gingerbread lanterns......
Makes 4 lanterns with extra for small cookies250g • 9oz brown sugar250g • 9oz treacle140g • 4¾ oz unsalted butter500g • 18oz plain flour zest of 1 orange, finely grated2 tsp ground cinnamon2 tsp ground allspice 1 tsp ground ginger1 tsp bicarbonate of sodapinch of saltICING 250g • 9oz icing sugar1 medium egg white ★
Place a pot with the brown sugar, treacle and butter on a medium heat.
Stir occasionally until the butter has melted. Leave to cool completely. ★
In a separate bowl stir together the remaining ingredients. Stir in the
melted butter mixture. Use your hand to form the dough into a ball.
Leave to chill for 5 minutes. ★ Preheat the oven to 160C fan
(180C/gas 4). Quarter the dough and roll out each piece between two
sheets of ba…
Today I would ask that we all take time to remember the children, all over the world,
who die needlessly ..from Africa, to Syria, to America...Our prayers and thoughts are with all those affected by the horrible and unbelievable act, that took place in Connecticut yesterday.Leeann x
photo from here Bonjour from a sunny SW France, After what seems like an eternity of wet, grey days the sun has returned and I hope that she stays for a while. I am off to cut some branches to decorate the house with.... bon week-end à tous, Leeann x
This weeks recipe is a favourite of mine and I hope that you enjoy making them as much as you do eating them....
For macarons6 oz sliced blanched almonds (not slivered; 2 cups)1 1/2 cups confectioners sugar3 large egg whites3/4 teaspoon salt3 tablespoons granulated sugarRed or pink food coloring For chocolate raspberry ganache3 oz fine-quality bittersweet chocolate (60 to 64% cacao), finely chopped1/3 cup heavy cream1 tablespoon unsalted butter, softened1/16 teaspoon raspberry extract (preferably McCormick brand) Special equipment: parchment paper; a gallon-size sealable plastic bag (not pleated) Make macarons:
Line 2 baking sheets with parchment paper.
Pulse almonds with 1/2 cup confectioners sugar in a food
processor until very finely ground, 2 to 3 minutes, then transfer to a
bowl. Sift in remaining cup confectioners sugar, stirring to combine.
I hope that all had a fabulous weekend. I think that ours was the best so far, yesterday was spent tresure hunting on a sunny but chilly day and Saturday was the highlight of my year.
We had a stall at a local Christmas fair where trade was brisk with young female shoppers.....little girls love to shop and I love seeing their outfits, boots, skinny jeans, fabulous coloured jumpers and one even wore a tutu over the jeans....fashionably hip!
The day finished with a concert and mulled wine served with mince pies.......fabulous and I do not have many of the mulled wine spices left in stock.
As most of you know I adore making gingerbread cookies almost as much as French Boyfriend loves eating it so when I saw these fabulous trees made from gingerbread cookies on one of my favourite blogs I thought this is something that I would like to try hence I have started a list of all theh things that I need to do this week and making trees like these is on my …
hope that you are all having or had a wonderful Sunday. Ours was a busy
one as we were out treasure hunting this morning and returned with lots
of love goodies which I will try and photograph this coming week.
Deadlines for Christmas orders are as follows:
Asia-Pacific/America/Canada Monday 10 December Europe Friday 14 December
This weeks recipe is a favourite of mine and I think that these would make fabulous Christmas gifts....
Chocolate Chip Madeleines Makes 16-18 2 medium eggs
85g (3 ¼ oz) golden caster sugar
1 tbsp runny honey
½ tsp vanilla extract
a pinch of fine sea salt
100g (3 ½ oz) plain flour 1 level tsp baking powder
75g (3oz) unsalted butter melted
75g (3oz) dark chocolate chips
unsalted butter for the moulds
icing sugar for dusting optional
For the perfectly turned out madeleine, silicone
moulds work well. You will need two standard nine-hole madeleine moulds,
or alternatively use fairy cake tins if you wish. Whisk the
eggs with the sugar, honey, vanilla and salt in a large bowl for 5-8
minutes until very pale and at least doubled in volume, using an
electric whisk. Sift over and fold in the flour and baking powder, then
the melted butter and chocolate chips. Cover and chill for an hour or
two, or overnight. Preheat the oven to 240C/220C fan/ga…
Aujourd'huij'ai beaucoupde travail à faire....and that work includes preparing for a local Christmas market where we are going to be having a stand.
First task today is to stamp joyueux noel on lots of lovely lacy doilies which are then going to be stuck onto gift bags.
I must admit it is a task that I enjoy as it takes me back to when I was a child, I adored playing with stamps then and I still do today, many years and countries later. Back to work? I must go.... Bonne courage à tous, Leeann x
It has been another busy Monday with most of the day being spent wrapping Fabulously French orders and thern taking therm to the Post Office where the lovely ladies have covered them in beautiful stamps.....merci encore to my gorgeous elves.
I cannot believe that it is the 3rd of December, where did the 1st and the 2nd go? I just hope that the rest of the month does not whizz past in the same fashion.
I am about to start decorating my kitchen and think something along the lines of the photo above would be perfect.........stunning without too much bling!
photo from here I do not know about you but I am happy to say au revoir to November and say Bonjour to December, my favourite month of the year. I have already started baking for Christmas and my plan is to spend cold days baking whilst listening and singing all to Christmas carols. It is cold here today and the forecast is for another chilly day tomorrow so you know where to find me..... Trés bon week-end à tous, Leeann x