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Showing posts from June, 2016

Pray for Istanbul

To think that my morning started as normal...I got dressed and headed for the boulangerie without a care in the world.  

Once back in the house I turned on my computer and in a second I went from feeling happy to sad and sickened as I read about last nights attack in Istanbul. 

I lived and worked in Istanbul for a year and it was one of the most fabulous years of my life.

It was a year that changed my life in many ways and I will never forget the time that I spent there.

Praying for Istanbul, my heart is with you.


Leeann

Just had to buy her...

Bonjour mes belles,

Yesterday the weather was fabulous, sunny but not too hot so perfect for hunting for antiques.

French boyfriend found lots of goodies for the shop and I  came home with another mannequin. 

When I saw her, I just had to have her. As you know  I adore mannequins and nowdays you do not see that many of them on the local antique markets.

The fabric is in good condition as is the stand. Not sure where I will put her but I am sure that I will find a home for her somewhere in the house. 

I purchased her from a friend of French Boyfriends who is an antiques dealer who FB has known since he was a child. Here are some photos of his stand....


and a photo of my lovely mannequin before I adopted her....

Have a  fabulous week, Leeann x

French Food Friday...Smoked Salmon, Spinach, and Zucchini Tart

photo and recipe from here

Gifts from our lovely French neighbour consist of a couple of courgettes and some more eggs direct from her farm.

Normally I make friands when I have an over supply of eggs but this week I am in the mood for something savoury.

Hence this recipe is most appealing....

Smoked Salmon, Spinach, and Zucchini Tart Makes an 11-inch (28 cm) tartYou need:
Pâte brisée (Tart dough) of your choice (mine is a new crust recipe from the new book); use this recipe for reference if you don’t have a favorite3 1/2 ounces (100 g) spinach leaves4 large eggs1/4 cup (60 ml) heavy cream1 teaspoon finely chopped tarragon1 teaspoon finely chopped thymeSea salt and pepper7 ounces (200 g) smoked salmon3 1/2 ounces (100 g) zucchini, finely sliced1/2 tablespoon finely chopped parsleySteps:
Preheat the oven to 375 F (190 C) and garnish a mold with the crust. Make small holes at the bottom and place in the fridge while you prepare the topping. Blanch the spinach in salted water for 1 minute. Dra…

week-end tresors...

For those of you not on facebook or instagram, here are a couple of photos of some of the items that I found at the weekend.  As most of you already know I love old plates so when I saw these beauties, I knew I just had to have them. Perfect for cake...
 Next up is this antique candle holder which I am thinking about mounting on an old mirror, I cannot take credit for the mirror idea as it was French Boyfriend that suggested this.

Last is these curtain holders which I adore and already have a pair put aside for a future project.

I love hunting for tresor and my attic is slowly filling up...

à très bientot, Leeann x

Happy Summer Solstice!

Happy Summer solistice to those of you in the same hemisphere and happy Winter solistice to those of you in the southern hemisphere.

à demain, Leeann x

French Food Friday...Cherry and Kirsch Jam

recipe from here
Bonjour mes belles,

It is cherry season here in France and the markets appear to be overflowing with them at present.

Time to make some jam and this is a recipe that I like and I also like the fact that this recipe comes from New Zealand, must be the kiwi in me. I also need to hide the Kirsch as French Boyfriend has a habit of breaking into the cabinet where I hide my the alcohol that I use for cooking and having a sneaky tipple when I am not looking.


 Cherry and Kirsch Jam
Ingredients (makes 3-4 jars)1.2 kg cherries, stones removed – reserve 6-7 stonesJuice of 3 lemons, reserve the pips2 apples400ml water800g white sugar (I used jam sugar)2 tbsps kirsch
MethodWash the apples and roughly cut them into pieces, skin, core and all. Place in a pot and add the water. Bring to the boil and cook for about 20 minutes or until the apples are soft. Tip in a sieve placed over a bowl. Press with a spatula to get out all the juice. There should be about 200ml liquid.
Tie the reserved…

Market day...

I am not sure why but food and produce always appears to taste nicer when purchased from the local markets as opposed to a shop....


This could be a result of the whole experience when purchasing at a local market as it is always nice to have a chat about what you are buying before you purchase it...


The French take a lot of pride in the way that their food and produce are displayed and they make it look so easy but then they have had a lot of practice at this as the markets have been operating in our region for over 600 years...

Today it is our market day so I am off to do some shopping or as the French say faire les courses. Note the French have adopted the word "shopping" which makes me smile when I hear it.

à demain, Leeann x

Frenchy chanson to start a new week..

photo from here

I love this song and I think that it is the perfect chanson to start a brand new week with....

très belle semaine à tous, Leeann x

French food Friday...Strawberry and Almond Friands

Bonjour mes belles,

Just went to take a photo of my friands and it appears that French  Boyfriend liked them as all that is left is these two hence the photo is of two friands.

I decided to use whole strawberries and  I think that this may have been an error on my part as they may have looked more attractive with sliced strawberries. Note they still tasted very yummy but I prefer the raspberry ones.


Strawberry and Almond Friands
Ingredients
375 ml (1 ½ C) icing sugar
125 ml ( ½ C) cake flour
6 egg whites
185 g butter, melted
315 ml (1 ¼ C) ground almonds
150 g fresh strawberries, washed and thinly sliced
Method
Sift together the icing sugar and the cake flour. Place the egg whites in a clean medium bowl. Whisk lightly. Add the melted butter, sifted dry ingredients and the ground almonds. Stir lightly until the mixture is combined. Spoon the mixture into a friand baking pan that has been sprayed with non-stick spray. Arrange the sliced strawberries on top of the friand mixture. Bake in an oven preheat…

fresh from the market...

French boyfriend has just returned from the market with these beauties. There is nothing  nicer than les fraises du Périgord, they are delicious and I already have a recipe in mind which I will share with you tomorrow.
à vendredi, Leeann x

sugar and spice...

Popped into one of our favorite patisseries on Sunday and the choice is second to none, as you can see from the photos...


Why make it when you can buy it?

I ended up choosing the tarte aux fraises which was very yummy  and it tasted as good as it looked.


amicalement from a very warm SW France, Leeann x

Behind the door...The Ritz Paris

photo from here
Bonjour mes belles,

I feel the need to escape "reality" and this movie created by the Ritz Paris is exactly what I needed.....dreaming of Paris!


très bonne semaine à tous, Leeann x

French Food Friday...Flan Parisien

photo and recipe from here

This week's recipe is a favorite of mine and something that I often buy when we stop at a boulangerie.

French Boyfriend is not a fan but for those of you that like a custard type flan, you will love this...


For the pate brisee:2 1/4 cups flour3/4 cup butter, softened1 teaspoon salt1 teaspoon sugar1 egg yolk3 tablespoons milkFor the flan patissier:3  cup milk1/2 cup water4 eggs1 3/4 cup powdered sugar1/2 cup + 2 tablespoons cornstarch1 teaspoon vanilla extract or 1/2 vanilla bean (seeds only)apricot jam for glazing (optional)For the pate brisee:Sift the flour in a large bowl.In another bowk, mix the butter with a spatula to a creamy consistency. Add the salt, sugar and egg yolk and mix well. Add the milk and mix.Add the flour to the butter mixture and mix with your hands until you obtain a dough with smooth consistency.Wrap it in cling wrap and let it rest in the refrigerator for at least 2 hours.For the flan Parisien:Butter an 8-inch wide & 1 1/4-inch t…