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Showing posts from September, 2015

my latest find...

Wow it is the last day in September, what happened to the other 29 days?  Let's hope that October moves at a slower pace.

On Sunday French Boyfriend and I went hunting for tresors and I managed to find a couple of beauties. One is in perfect condition and the other has "wobbly" arms and French Boyfriend is now in the process of putting her right.

I was lucky to purchase them as a couple of French laddies arrived at the same time and I did not want to get into a bidding war. Due to the problem with the arms, which FB pointed out was an issue, the others started to réfléchirai and I did the deal.

Once the deal was done, I decided to it may be a bit dangerous to leave them in case someone came along and offered the seller more money that what I had paid so we decided to carry them to a street corner and that I would wait while FB went off to search for the car.

Got tired of standing to decided to sit in one and got tired of waiting as everyone that passed liked to stop and chat…

French Food Friday...La "Madeleine Proustienne" aux amandes

Bonjour mes belles,

A week ago I posted a photo of  my latest batch of madeleines on our facebook page and was asked if I had a favourite recipe. I have tried a lot of madeleine recipes and this is one that I like best.

In the past I have used recipes that melt the butter whereas this recipe uses creamed butter and I think that the end result speaks for itself.

For 24 madeleines

120g flour
130g sugar
40g ground almonds
3 small eggs
1 egg white
130g salted butter at room temperature
1 tsp baking powder
1 orange (zested)
A bit of honey

Preheat oven to 200 CZest the orange then place in a pot with a some water and a bit of honey and cook until tender.Brush madeleine tins with some melted butter.Cream butter then add sugar and ground almonds and mix well.Whisk the 3 eggs together then add to the butter mixture.Sift flour and baking powder. Then add to the butter mixture and stir until combined.Whisk the egg white until peaks form. Fold into butter mixture.Place the mixture into the madeleine tin, be c…

bonjour l'automne...

Here in SW France the mornings are cooler and the nights are drawing in.

I am thinking faux fur throws and candelabras.

What a fabulous time of the year.....

amicalement, Leeann x

bon week-end....

Très bon week-end à tous.......amicalement, Leeann x

French Food Friday...Amazing DIY chocolate truffles

recipe and photo from here
Bonjour mes belles,

I am in the mood for chocolate and I think that this is a great idea of Jamie Oliver's as he suggests that the guests get involved and make them after dinner....

Amazing DIY chocolate truffles Scrumptious deconstructed chocs, perfect for parties “The beauty of this truffle recipe is that your guests can get involved and make their own ”
Serves 50 Cooks In 30 minutes plus cooling time Difficulty Super easy  Ingredients 300 ml double cream 1 knob unsalted butter 1 clementine , finely grated zest of 30…

Love this room...

photo from here
I love everything in this photo.....c'est très belle n'est-ce pas?

Leeann x

La vie, la vie, beaucoup de parapluies..

photos from here

Too beautiful not too share, these photos are of an exposition that is taking places in Orleans today.

Love the word for umbrella in French "parapluie" it just rolls of the tongue....

à demain, Leeann x

Happy New Week...

Eymet Square

Bonjour from a very sunny Eymet,

As I write this, the house is strangely quiet. One set of guests have left bound for the lovely Ile de Ré...

and the others are spending the day canoeing on the Dordogne river...

Hence I am taking a minute to reflect on how lovely the village is and just how we are to live in such a fabulous part of the world.

The more I see of France, the more I fall in love with her. 

On that note I must leave you as I have déjeuner to prepare.

très bonne semaine à tous, Leeann x

French Food Friday...DIY Nutella

recipe and photo from here Bonjour mes belles, I hope that you are having a fabulous week. Ours has been a productive one and  I am looking forward to spending some time in ma cuisine this weekend. Nutella is a bit like vegemite, you either hate it or you love it and French Boyfriend loves it but hates vegemite with a passion. Here is a DIY version which is described as  a chic spread in 5 minutes flat on the doitinparis website, where I found the recipe. DIY Nutella For 4 PERSONS Preparation: 20 min Cooking time: 5 min Ingredients: 100g of whole nuts 150g of praline chocolate 50g of dark chocolate 150 g of sweet condensed milk 100mls of liquid cream 2 pinches of salt 20 g of semi-salted butter METHOD 1/ Chop the nuts very finely. 2/ In a bain-marie double pot, melt the praline chocolate, the dark chocolate and the condensed milk. 3/ Once melted, mix and add the chopped nuts. 4/ Pour everything in a blender. 5/ Add the liquid cream, the salt and the semi-salted butter 6/ Mix again. 7/ Place in a jar and set …

a fabulous photographer...

photos from here Bonjour mes belles,

You will recall that I mentioned that we had lovely Irish guests staying who came to attend a wedding in the village. The wedding photos were taken by a fabulous photographer called Claire Penn who is based in the UK but spends a lot of time jetting around photographing weddings, what a fabulous job she has....

Love the way the happy couple are mirroring the couple in the mural, what a fabulous idea.

To see more examples of Claire's fabulous work click here.

à demain, Leeann x

French Food Friday...Double Baked Cauliflower Soufflés

Recipe and photo from here Bonjour mes belles, The weather has starting to cool down  and I am thinking about recipes for Autumn using lots of seasonal recipes. What makes this one most appealing is that it has cheese in it and being a kiwi girl, I love anything that has cheese as part of the recipe. I also love butter but we will not go there today. This has reminded me of when I was a child and my sister and I used to pick buttercup flowers and place them under our chins  to see if they glowed. If they glowed you loved butter, makes me smile. Double Baked Cauliflower Soufflés INGREDIENTS
200g cauliflower, cut into small florets (about 1/4 large cauliflower)
50ml white wine
150ml cream
1 clove garlic, crushed
sea salt and freshly ground black pepper
25g butter
1 1/2 cups whole milk
1 bay leaf
sprig of thyme
4 tablespoon plain flour
1/2 cup firmly packed Gruyere cheese
4 free range eggs, separated 
300ml cream
1/2 cup grated Gruyere cheese extra
6 x 1 1/2 cup capacity ramekins

METHOD Put cauliflower floret…

bonjour septembre...

I took this photo the 1st of  September last year, whilst we were taking a break in the lovely Auvergne area.

For me it sums up September, the summer holidays are over and the whole of France goes back to work.

For us it is the opposite, the summer tourist rush is over and things move at a gentler, more enjoyable pace.

It is one of my favourite months to be in France and I am planning on enjoying every minute of it....

très bonne semaine à tous, Leeann x