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Showing posts from January, 2016

French Food Friday...Mandarin and Cranberry Friands

Bonjour mes belles,


As requested by one of my lovely followers on Facebook, here is the recipe for the friands that I made last weekend.

Note if you do not have a friand pan, a muffin pan will do.


Mandarin and Cranberry Friands

Makes around 10 friands
Ingredients
160g ground almonds 200g butter 240g sifted icing sugar 60 sifted plain flour 6 medium egg whites 48 fresh cranberries (dried will do if fresh are not available) 4 mandarins, zest only 2 Tablespoons caster sugar 2 Tablespoons flaked almonds
Method
Heat oven to 180 C.Melt the butter gently and leave to cool slightly.Sift the icing sugar and flour into a bowl, stir in ground almonds and mix well. In another bowl whisk the egg whites until they are frothy.Make a well in the centre of the dry ingredients and add the egg whites and orange zest. Combine well and then add the melted butter.Toss the cranberries with the sugar in a small bowl.Grease the friand pan and then place the mixture into the pan, be careful not to overfill. Top with the cran…

Bonjour à tous...

Yesterday French Boyfriend suggested a drive in the country as he had a delivery to make, to a client who lives in a hunting lodge about an hour and a half's drive from us.

We bumped into this cheeky fellow en route, isn't he adorable!

The hunting lodge was amazing and has an award winning garden which we are planning on visiting in Spring.

We are always on the look out for addresses that are special and unique and this one will be included in our Insider Guide to the Dordogne.

à très bientôt from a sunny SW France, Leeann x





French Food Friday...Raspberry and Vanilla Bean Friands

photo and recipe from here

Bonjour mes belles,

Thanks to amazon's speedy delivery, I am now the proud owner of a friand pan. I tried a recipe earlier in the week using a muffin pan and although we were both happy with the results, I thought that  I would treat myself to a proper friand pan.

My plan is to spend the week-end baking up a storm as I am in the mood to try out some new recipes.

Out with the old and in with the new. My grandparents owned a bakery hence I think the love of baking is in our blood.

INGREDIENTS
5 egg whites, room temperature 150g unsalted butter, melted 1tb vanilla bean paste 90g almond meal 50g plain flour 185g icing sugar, sifted, plus extra for dusting 2x punnets or fresh raspberries or 200g of frozen raspberries
METHOD Preheat an oven to 180C (350F).Grease a 6 or 8 holed oval friand pan well with butter.In a large mixing bowl, lightly whisk the egg whites to just combine.Add the melted butter, almond meal, flour and sifted icing sugar and combine well.Mix in three qua…

rainy day in SW France

photo taken @ maison no.20, Eymet en Dordogne
Today I am very tempted to do what a lot of our guests do when the heavens open in SW France.....snuggle down under a cosy feather duvet and wait for it to pass.

très bonne semaine à tous, Leeann x

French food Friday...Croque Monsieur Bake

recipe and photo from here
When I say this recipe, I knew that it was perfect for a rainy week-end in SW France.
Ingredients  6 slices ready-sliced multigrain brown bread 75 grams Dijon mustard 6 slices Gruyere cheese 3 slices ham 6 large eggs 1 teaspoon Maldon salt (or ½ teaspoon table salt) 80 ml full fat milk 4 tablespoons grated Gruyere cheese (or emmental or cheddar) 1 good sprinkling of Worcestershire sauce

Method Spread each slice of bread with mustard. Make sandwiches by putting each slice of cheese against the mustardy bread, and a slice of ham between them. Cut each sandwich in half to make two triangles.Squish the sandwich triangles into an ovenproof dish approx. 27 x 21cm x 6cm deep / 10½ x 8¼ inches x 2¼ inches deep.Beat together the eggs, salt and milk (I measure out the milk into whatever the mustard's been in for maximum flavour penetration) and then pour this over the sandwiches tightly packed in the dish.Cover the dish with clin…

queen for a day?!

Last night we hosted a dinner party and we finished with a very yummy galette de roi.

Each person chose their piece and I took the remaining morsel.

French boyfriend warned me to eat slowly just incase there was something hidden inside.

I was heading towards mt last mouthful when my knife hit something hard...I had found the figurine which meant that I got to wear the crown for the evening.

Personally I think that Marie Antoinette wears it well...n'est-ce pas?

très belle semaine à tous, Leeann x

French Food Friday...Vanilla rum babas with fresh berries and chantilly cream

recipe and photo from here
Bonjour mes belles,
I thought that we would start the year off with one of French Boyfriend's favorites desserts. AS you know by now, he has a bit of a sweet tooth and loves his cakes.
This recipe makes for 12 servings but if you only need half that amount, the rum babas will keep in the fridge for 2-3 days.
Prep time: 2 hrs 15 mins plus rising time  Cooking time: 30 mins
Total time: 2 hrs 45 mins plus rising time  Skill level: Bit of effort
IngredientsFor the rum babas: 4tbsp lukewarm milk1tsp quick dried active yeast275g strong white bread flour2tbsp golden granulated sugarGood pinch of salt4 large eggs100g unsalted butter, room temperatureFor the syrup:
250g caster sugar100ml Galliano liquer200ml waterFor the chantilly cream:
600ml double cream2tsp vanilla bean paste3tbsp caster sugarFor the berries:
3tbsp caster sugar3tbsp lemon juice1tsp arrowroot mixed with 1tsp water200g mixed berries such as raspberries, blackberries and red currants MethodPrepare a 12 …

taking down the decorations...

Bonjour mes belles,

I hope that you all had a fabulous New Years. Ours was fabulous as we had guests staying over the festive period which made it that little bit extra special for us.

Today I have started taking down the Christmas decorations and I suspect that this exercise will take me a couple of days....it is not one of my favorite tasks but at the same time it is nice to have a clean slate in which to start the year.


Très heureuse année 2016, santé bonheur et prospérité!
amicalement, Leeann x