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Showing posts from 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



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:5 mins Cook time: 15 mins Total time: 20 mins
Recipe type: Appetizer Serves: 4
Ingredients 1 cup good balsamic vinegar12 ripe figs, washed4 ounces goat cheese¼ cup shelled pistachios, roasted, unsalted Instructions Position oven rack to the upper part of the oven, preheat broiler.Add the balsamic vinegar to a small saucepan.Heat over medium heat until it simmers.Reduce heat to a low simmer for about 10-15 minutes until it starts to thicken.Tur…

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

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 POIRESTemps de préparation : 20 minutes
Temps de cuisson : 20 minutes
Moment de consommation : Déjeuner
Liste des ingrédientsBanette 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 préparationPour 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 assie…

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

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 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 hop…

fRENCH food Friday...coulis de Fraises

recipe from here, photo by moi
Bonjour mes belles,

It has been a busy week and we are gearing up for another very busy week next week.

Hence the lack of posts this week. Some-one left the freezer door open and did not realise which resulted in two bags of thawing out strawberries and raspberries.

I would like to say that the "some-one" was French Boyfriend but I am afarid it was yours truly that last accessed the freezer....oops and I have well and truly learnt my lesson.

Amazing what a few minutes in the blender does and magically a fabulous fruit coulis appears which is great with icecream, yoghurt of fromage blanc which is a favourite dessert of mine.

Recipe appears in English and then the original version follows below.

Preparation time: 5minutes
Cooking time: 0 minutes

Ingredients
250g strawberries
Juice of 1/2 a lemon
50 gms sugar
100 ml water (I did not add water as I like mine nice & thick)

Prepartion
Place lemon juice , sugar and strawberries in the blender. Pulse until smooth…

bonjour août...

Brand new week, brand new month, let's make every day count....faire le maximum de choses!

amicalement, Leeann x