Skip to main content

Posts

Showing posts from December, 2016

French Food Friday...

recipe and photo from here

On Christmas day we had tiramisu as a dessert. Although it is Italian, I think the French love it as much as the Italians. 
Note any plain type of biscuits will do, you could even use chocolate biscuits it is really up to you.
The French tend to use speculoos but the recipe works with most biscuits.

I love the way that the French use a lot of glasses to serve desserts, our hostess did the same on Christmas day and they really looked the part.


Ingredients (for 8 people):

- 500 g mascarpone- 5 eggs- 100 g caster sugar- 200 g Italian biscuits "Pavesini"- 300 mls of very warm coffee- 30 g of unsweetened cocoa powder

 Method :
Break the eggs, separate the whites from the yolks in two bowls. Add the sugar to the yolks and whisk until the mixture whitens and forms ribbons when the whisk is lifted, then cmbine with the mascarpone. 
Whisk egg whites with a pinch of salt.Carefully mix the mascarpone mixture and the egg whites together  with a spatula, mixing from th…

fabulously festive...

Bonjour from a chilly SW France,

We spent Christmas day with our French friends and what a fabulous day it was. Champagne flowed as did the conversation and there were presents galore.

There was even a creche which was missing a certain baby....


French boyfriend did very well when it came to wrapping my present....
and all I need to do now is decide on where to hang it....





Enjoy the last few days of 2016...

à très bientot, Leeann x

Joyeux Noël à tous...

Wishing you all and your loved ones a Joyeux Noël...
amicalement, Leeann x

French food Friday...Champagne cocktail

photo and recipe from here
I think that when today is over, this is exactly the way we are going to finish the day. It is all go here and there is still a lot left to do before the big day arrives.

ingredients
bottle of chilled champagne
frozen raspberries

Method
It does not get much easier than this.Place a frozen raspberry in a champagne glass and top with champagne...

A votre santé ! Leeann x

The count down has started...

Not many sleeps to go now and I am sure that the week is going to pass quickly.  It is chilly here but no snow yet...
Wishing you all a fabulous week, Leeann x

French Food Friday...French Almond Cake

recipe and photo from here
Bonjour mes belles,
I need to whip up a quick gateau and this recipe is one of my favourites when I do not have a lot of time.
French Almond Cake An incredibly delicious cake and it's incredibly easy! One-bowl, no-mixer, just-a -few-minutes-to-throw together! Author: Chris Scheuer Recipe type: Dessert Cuisine: French Ingredients ¾ cup plain yogurt or Greek yogurt1½ cups granulated sugar4 large eggs1½ cups all purpose flour¾ cup almond flour (meal)3 teaspoons baking powder¾ teaspoon salt1 teaspoon almond extract2 teaspoons vanilla¾ cup sunflower oil, grape seed or canola oilFor the glaze:1 teaspoon finely grated orange zest3 tablespoons fresh orange juice1 teaspoon vanilla extract½ teaspoon almond extract¾ cup powdered sugar plus more for sprinkling, if desired½ cups sliced almonds Instructions Preheat the oven to 350˚F (175˚C). Spray a 9-inch round cake pan with baking spray, rub inside surface of pan with a paper towel to cover evenly with the spray. Line bottom o…

Brocante finds...

Bonjour mes belles,
I hope you had a fabulous weekend.Ours was a busy but productive one which finished with a cosy night in. We watched la belle et la bete film (beauty and the beast) which I adored.Loved everything about this film, it really was a visual feast and I loved the details in the set design.  As promised here are some photos of the tresors that I found last weekend. First up is an antique framed print which is 18th century and French Boyfriend could not believe that I found this and this is much more his style than mine. I tend to pick things because I like them whereas he picks his based on age and history.
Next up is a vintage tin, which I picked because I liked the romantic scene on the lid.
Not really sure why I bought these louis XVI style wall lights but they appealed to me and appeared to be calling my name. Perhaps for our next project, we will have to wait and see....






Another purchase was these antique monogrammed napkins which are immaculate and I am now wishing tha…

festive food Friday...

So sorry for not getting around to posting the photos of the items that I found on Sunday but it has been a hectic week. 

I will try and photograph the items over the course of the weekend.

I spent yesterday trying out various recipes for Linzer cookies and I now have a recipe that I am happy with. I ended up using a mixture of this recipe and this one.

Linzer Cookies  Ingredients1 cup (150 grams) ground almonds 2 cups (260 grams) all purpose flour 2 teaspoons ground cinnamon  1/2 teaspoon ground cloves  1/2 teaspoon salt Zest (outer yellow skin) of one small lemon 1 cup (226 grams) unsalted butter room temperature 3/4 cup (150 grams) granulated white sugar 1 teaspoon (5 grams) pure vanilla extract 3 egg yolks 1/4 teaspoon anise seeds, ground in a spice grinder
1/4 teaspoon ground coriander  Confectioners' sugar, for dusting
3/4 cup seedless raspberry preserves Method In a standing electric mixer fitted with the paddle, beat the butter…

who are you my beauty...

Who are you my beauty and where do you come from? 
I just wish that she could talk as it is going to be like looking for a needle in a haystack as far as trying to find out where she comes from.

I found her yesterday morning at a local brocante and I am now obsessed with trying to find out a bit about her. The seller that I purchased her from did not have any details about her or the other smaller piece which also has her as the main feature.



A mermaid with wings but I do not think that she is just a mermaid. A magical and mystical creature who has me under her spell...


The wall light is monumntal and weighs well over 10 kilos hence she would be be best fixed to a piece of wood before attaching to a wall....le coup de foudre and I have no idea what I am going to do with them. 

I will be back later with photos of some of the other objects that I found yesterday.

à plus tard, Leeann x

French food Friday...Café liégeois

recipe and photo from here
Bonjour  from a chilly SW France,

This week's recipe is an easy one and also a very popular dessert in France.
Café liégeois
Preparation time : 20 minutes (+ 5 minutes in the freezer)
Serves: 6 

Ingredients
1 litre coffee ice cream 300 mls whipping cream6 strong black coffees, warm6 cinnamon biscuits (we use speculoos biscuits)50 g icing sugarCocoa powder

Method


1. Beat the creamintowhipped cream.Whenit is firm, add the icing sugarwhile beating.
2.Put the whipped creamin a pastry bagwith a nozzle. Store in the fridge.
3. Prepare 6 scoops of coffeeice cream in a plateand keep in the freezer.
4.Before serving, pour thecoffeein tallcups.Add one coffee ice cram scoop, thena cinnamon biscuit.Garnish withwhipped cream andsprinklecocoa powder. Serve immediately.

bonne fin de semaine à tous, Leeann x