Fabulously French

Bon week-end a tous...

2012-01-28T12:02:00.004+01:00

{fabulous romantic photo from here}

I love this photo - merci beaucoup to Suryawan for sending me a link to this fabulous site.

Je vous souhaite un week-end tres romantique........Leeann x

French Food Friday.....French Onion Fondue

2012-01-27T00:26:00.000+01:00

{photo and recipe from here}

As a child growing up in New Zealand in the seventies, I remember when friends of my parents had a fondue evening, which to me at the time seermed so fabulously sophisticated. Who would have thought, that some years later all grown up, I would be living in the Land of the Fondue....hence I smile as I write this.

I adore French onion soup so this recipe is one that I adore as it involves lots of cheese and onions. I hope that you enjoy it as much as I do.....

INGREDIENTS
¼ cup unsalted butter
5 pounds sweet onions (about 6 onions), thinly sliced
¼ cup dry sherry
¼ cup sherry vinegar
¼ cup Worcestershire sauce
2 teaspoons thyme leaves
Salt and freshly ground pepper
1½ cups chicken broth, preferably homemade
2 cups coarsely grated Gruyère cheese
1 teaspoon finely chopped flat-leaf parsley
1 baguette, sliced and lightly toasted

DIRECTIONS
1. In a large pot, melt the butter over low heat. Add the onions and cook over low heat, stirring frequently, until they are deeply browned, about 2 hours.
2. Using a wooden spoon, stir in the dry sherry, sherry vinegar, Worcestershire, thyme and a pinch of salt and pepper. Cook over low heat until the liquid is reduced slightly, about 2 minutes. Add the chicken broth and reduce slightly, about 5 minutes.
3. Preheat the broiler. Divide the caramelized onions between two shallow, heatproof bowls or serving dishes (such as gratin dishes). Cover with the Gruyère, dividing it equally between the dishes. Broil until the cheese is bubbly and golden brown, about 4 minutes. Garnish with the parsley. Cool slightly; serve with the baguette slices for dipping.

Bon appetit a tous et a vendredi fabuleux......amities Leeann x

Why I live here...

2012-01-26T09:57:00.004+01:00

Today is market day in our village and it is the day when we buy all our fruit, vegetables, cheese etc direct from the producers.

Not only are they fresher than the products that you buy from the supermarket, you also know that they are grown locally and most are organic.

We have a ritual where French Boyfriend does the shopping and I prepare to open my wee boutique.

This morning FBF returns somewhat excitedly carrying a large bag of gorgeous looking mandarines telling me that there was a queue and that they had almost sold out, which at 9am on a cold morning is something else.

Hence I could not resist taking a photo, for me it is a reminder just why I live here and it is the small things such as this, that I have come to appreciate.

A demain mes amies, Leeann x

Impatient for Spring....

2012-01-24T13:48:00.002+01:00

{photo from here}

Today we have lots of sunshine and I cannot wait for Spring to arrive. It will be nice to be able open windows again, go for picnics in the countryside and get all of those outside jobs done.

In the meantime I will plan my list of things to do and concentrate on winter type tasks such as cleaning out cupboards and thinning out by ever growing wardrobe - ready for all those lovely Spring clothes that I am planning on buying.

A demain mes belles, Leeann x

Easy dressing??

2012-01-23T09:23:00.003+01:00

{photo from figaro.fr}

Bonjour mes belles,

It is 9h30 in the morning here in SW France and I am having a quick?! look at the newspapers online before attacking all the tasks on my "to do" list.

As you know it is winter in this part of the world, which means that every day we are required to cover ourselves in many layers of clothes.

There is always the decision, if I wear this top with this jumper, what coast will I wear etc etc.

Hence when I saw this photo, I thought that this maybe the solution to all my wardrobe problems - 3 items only and I am set to go.

All we need now is for the weather to warm up and I will replace the bikini for a swimsuit and buy some trainers......and stop eating thosy lovely warm, buttery croissants which I adore with lots of butter and jam.

It is now time to stop dreaming and start work.

Wishing you all a fabulous week/je vous souhaite une semaine fabuleux....Leeann x

Photographing new stock...

2012-01-21T13:09:00.020+01:00

Today it is a little on the grey side in SW France, unlike yesterday where we saw lots of sun, so I am spending some time taking photos of new stock that has recently arrived.

First up is this fabulous late 19th century Chemise, which is in perfect condition and has a small monogramme bearing the initials "M E".

Below you can see a close up of the monogramme which appears in the middle of the bodice of the dress.

These night dresses look fabulous when used to decorate a bedroom as shown in the photo below, or you can even wear it as a sun dress. You can find details on the dress here.

{photo from housestohomes.co.uk}

Also new in stock, is this gorgeous necklace which is made from a mixture of beads abd ribbon - a stunning piece. You will find more details here.

Well it is back to work for me, hope that you are all having a fabulous weekend........amities Leeann x

French Food Friday....Chocolat Chaud

2012-01-20T09:52:00.001+01:00

One thing that I've noticed, whilst living in France, is that the French adore drinking hot chocolate. Chocolat chaud, as hot chocolate is called in France, is divine. and for some reason or another tastes better when drunk in France as opposed to drinking it in other countries.

It’s thick (but not too thick), creamy, rich, and full of flavour. It touches upon the perfect balance so that you can drink an entire cup and not feel sick to your stomach. Absolutely délicieux.

Hot Chocolate/Chocolat Chaud

Makes 2 servings

Ingredients:

1 ½ cups whole milk

2 ½ Tbsp. water

2 ½ Tbsp. granulated sugar

3 oz. bittersweet chocolate, finely chopped

Method:
1. In a medium saucepan, combine the milk, water, and sugar.
2. Place over medium heat and whisk occasionally until the sugar is dissolved.
3. Increase the heat to medium-high and bring the mixture just to a boil.
4. Remove the pan from the heat and whisk in the chocolate. At this point, blend the mixture. If you have an immersion blender, you can do this directly in the saucepan; if not, you’ll need to transfer it to a traditional blender. Either way, blend for 1 minute (on high speed, if using a traditional blender – and take care as hot liquids expand when blended). The finished mixture should be very smooth and frothy.
5. Serve immediately.

Note: Leftover hot chocolate (should there be any left!) can be stored in the refrigerator for 2 days. Reheat it gently over low heat, stirring occasionally, until hot. Blend for 1 minute and then serve immediately.

Bonne fin de semaine à tous....Leeann x

Favourite French Couple/Song ...

2012-01-17T18:13:00.004+01:00

I think that this is my favourite photo of Serge Gainsbourg and Jane Birkin - what a fabulous couple they made.

Please click on the photo to play the song.

A demain mes amies........Leeann x

A new meaning to wash day...

2012-01-16T14:26:00.004+01:00

{photo from elle decoration}

I think that this photo gives a whole new meaning to wash day, don't you?

Love the neutral colours, aganist the natural very green back drop, they look fabulous. Speaking of washing, it is back to the ironing I must go.

Wishing you all a fabulous week, je vous souhaite un semaine fabuleux.....Leeann x

Bon Week-end à Toutes et Tous...

2012-01-14T14:10:00.004+01:00

{photo from here}

When I saw this fabulous image, I immediately thought of my manequins and think that if they saw this photo they would be very jealous hence I am now on the lookout of some flowers so that I can adorn my girls.

This weekend I have lots of objects to paint so my plan is to stay warm and paint indoors. What are you doing this weekend?

Mes amis(es) je vous souhaite à toutes et à tous un très agréable Week-end!!..Amitiés...Bisous, Leeann x

Vendredi Fleurs...

2012-01-13T00:15:00.000+01:00

{photo from here}

I decided to take a break from French Food Friday this week, hence we have vendredi fleurs this week.

How beautiful are these violets? I wish that I had some as they would certainly add a touch of colour to a cold winter's day.

They would also compliment the new paint colour that I started using today. It is grey coloured lilac and really is gorgeous.
I am really taken with it and plan to use it on a few objects including a chandelier complete with matching wall lights and also a lovely day bed.

I promise to share some photos with you just as soon as I have finished painting.

Amicalement from a cold and foggy SW France, Leeann x

I love this colour...

2012-01-11T12:28:00.004+01:00

{photo from here}

I have developed a love for purple, I do not know why but I am drawn to it. Love the rich colour curtains in this photo and the chandelier is fabulous......

Farrow and Ball recently released a series of new colours, one of which is a lovely purpley grey colour. I cannot wait to start using it and have a few items in my garage which I am planning on painting.

One of my new year's resolutions is to rearrange the garage as it is full of boxes which are strewn all over the place. Needless to say it is not possible to park in a car in it at present......

The garage is beckoning mes belles, so it is on that note, I will leave you.

A demain mon petit monde.......Leeann x

New in.....Beautiful Sheet with Extra Large Monogramme

2012-01-10T11:48:00.007+01:00

I have just finished photographing this beautful antique sheet, ready to put on the Fabulously French Online Shop.

The sheet is made from excellent quality, pure white "fil de lin" linen.

The monogramme featuring the initials "B C" is large (9" W x 11 " H) and is elaborate with flowers entwinted around the initials.

So beautiful and I am afraid that my photos do not really do this beautiful piece justice, it is so much more stunning in "real".

Under the large monogramme, there is detailed ladder work which is the perfect finishing touch.

A truly rare piece which would make a fabulous "ciel de lit"/bed crown or romantic curtain for your boudoir.

***Note this sheet was sold within minutes of adding it to the shop, but I am hoping to get more in soon***.

A demain mes belles, Leeann x

A fun idea....

2012-01-09T10:43:00.004+01:00

{photo from here}

.......to collect watering cans or arrosoirs as they are called in French.

Love the combination of the watering cans with the old bicycles, c'est charmant!

Je vous souhaite une Très Bonne semaine a Tous :) ......Leeann x

I made a slideshow...

2012-01-08T12:46:00.004+01:00

{photo taken yesterday, Maison No. 20 - SW France}

It is that time of the year when people start planning their holidays.

As a result, that means that we need to think about marketing which is not as easy as it sounds as I have come to find out.

Yesterday I made a wee slide show for "Apartment Deux" and I now need to make one for "Apartment Un". You can view it here.

I appear to have a long list of things to do, are you the same? I find that if I do not make a list, nothing gets done whereas if I prepare a list I am more motivated.

Note it is a grey day here in SW France and I must admit that I am not than motivated and most of the things on my list require fine weather...I will start the painting tomorrow.

bon dimanche à tout mon petit monde....Leeann x

French Food Friday... Galette des Rois Recipe

2012-01-06T00:56:00.000+01:00

A puff pastry pie filled with frangipane, tradionally eaten on Twelfth Night.You will find more about this tradition in the post that I wrote last year. This year I thought that you may like to try making one.

Ingredients
400g ready-made puff pastry
2 rounded tbsp apricot jam
100g softened butter
100g caster sugar
1 lighly beaten egg
100g ground almonds
2 tbsp cognac or dark rum

Method
1. Heat the oven to 200C/fanC180/gas 6.
2. Divide the ready-made puff pastry in half, roll out each piece and cut into a 25cm round. Put one round on a baking sheet and spread with the apricot jam to within 2cm of the edges.
3. Beat together the softened butter and caster sugar until light and fluffy, then beat in the egg. Stir in the ground almonds and cognac or dark rum.
4. Spoon the mixture over the jam, spreading it evenly. Brush the edges of the pastry with water, then cover with the second piece, pressing the edges to seal. Mark the top of the pastry from the centre to the edges like the spokes of a wheel or in a zig zag pattern, then brush with beaten egg.
5. Bake for 25-30 mins until crisp and golden. Serve warm or cold.

Bon appetit a tous, Leeann x

too good to use...

2012-01-04T14:35:00.006+01:00

I am in the process of photographing a lot of "new" or should I say "old" items that have just arrived.

I do not know about you, but I think that this antique damask napkin is too good to use as a napkin. It would look great in the centre of a table or you could even use it to make a fabulous and very French looking cushion cover.

The design is gorgeous and the quality is second to none.

It measures 31 " Wide x 28 " Long

Well mes belles, that was my break and it is back to work I go. Hope that you are all enjoying the first week of a fresh new year....

Leeann x

Perfect place...

2012-01-03T12:38:00.004+01:00

{photo from here}

.....to spend a grey winter's afternoon.

Love everything in this photo - the mirror, chandelier, fabulous wall lights, gorgeous fireplace and fabulously French chairs. So fabulous and oh so french.

Leeann x

Bonne année...

2011-12-31T15:30:00.000+01:00

{photo from here}

Wishing you all a "Bonne année 2012", I hope that it is a year filled with love and happiness.

Amicalement, Leeann x

French Food Friday...Kir Royale Cocktail

2011-12-30T00:06:00.000+01:00

My favourite champagne cocktail..... Kir Royale not only is it deliciously sophisticated, it is also simple to prepare. Cassis is the main flavour in these classic French cocktail recipes.

The drink known as Kir is produced when white wine and crème de cassis – a luscious French fruit liqueur made from blackcurrant berries. Create a Kir Royal, or Royale, by substituting Champagne for white wine creates. Both cocktails have a pleasant level of sweetness and a lovely hue.

History of Kir Cocktail Recipe
This concoction of white wine and cassis was known as blanc-cassis before Dijon mayor Felix Kir (1876-1968) gave his name to the well-liked drink. Kir was a fan of blanc-cassis and not afraid to show it. He often appeared in public holding his favourite French cocktail.

As Dijon is in the Burgundy region of France, and Burgundy produces both the white wine and the cassis that must be used to make the drink authentic, Kir’s habit could be seen as patriotic. His association thus established, Kir legally allowed French producers to use his name to promote their product.

Ingredients:
3.5 oz. Champagne
1/2 oz. crème de cassis
Twist of lemon (optional)

Add crème de cassis to Champagne flute. Top with well-chilled Champagne.

Garnish with a lemon twist if you want to.

Makes one Kir Royale.

Sante a tous et a demain mes amies, Leeann x

Fancy French chickens....

2011-12-28T11:34:00.007+01:00

Bonjour from a chilly but sunny SW France.

I spent Christmas day with the beautiful creatures that you see above and in the photos that appear below. They belong to French Boyfriend's frere and "belle soeur". Note "belle soeur" is an expression used for sisiter in law and translates literally to beautiful sister.

When I first came to France and heard this expression I thought that it was sweet that everyone caled their sister beautiful and their brother handsome "beau".

Lunch was an amazing affair that started arround midday and finished at 7pm, what a fabulous feast that it was. Champagne started the afternoon off nicely followed by platters laden with french oysters and foie gras. The "piece de resistance" was the "Chapon" which also arrived on an even larger platter.

It is a male chicken which has had its private parts removed and as a result grows larger than normal. Enough said.....

It was delicious and came served with a type of farci.

The meal was finished with two buche de Noels - one ozzing with chocolate and one made with marrons which really was delicious.

After lunch I visited these beautiful creatures......

They were enjoying their luch in the winter sunshine. They are adorable and very fluffy to touch, not at all like a normal chicken.

They were lots of fabulous chickens many of which were exotic, but my favourite photo is this one. he looks so handsome with the sun shining on his beautiful plumes.

I hope that you all had a very Happy Christmas, ours was a fabulous one, merci beaucoup to Thierry and Cathy for a fabulous day.

Amicalement, Leeann x

Amost too good to eat...

2011-12-27T10:13:00.004+01:00

{photo from here}

This "bûche Un Noël à la campagne", is courtesy of Pierre Hermé. The series is limited to 200 cakes only and it will feed 10/12 people depending on how hungry you are and it cost 90 euros.

I adore it but think that it would be a shame to cut it......

Joyeuses fetes a tous........Leeann x

Joyeux Noel.....

2011-12-24T00:46:00.001+01:00

Dear Fabulously French readers,

Wishing you a very "jOYEUX nOEL". Merci beaucoup for all your comments and continued reading over the past 12 months.

I am also hugely thankful to all the creative, generous bloggers who continually inspire me with amazing ideas, I would be lost without you.

Amicalement, Leeann x

French Food Friday...Saint-jacques à l'huile d'olive vanillée

2011-12-23T00:10:00.001+01:00

{photo and recipe from here}

Saint-jacques à l'huile d'olive vanillée

Note the recipe appears firstly in French and the English version is below the French version.

Ingrédients

Coquilles Saint-Jacques
200 g de celeri-rave
60 g de oeufs de lump
3 gousses de vanille
10 cl de crème fleurette
1 noix de beurre
10 cl d’huile d’olive
1 grain de café
fleur de sel, poivre

Recette
Fendre en deux les gousses de vanille et les gratter. Mettre les graines et les fibres dans une petite casserole. Ajouter l’huile d’olive et le grain de café (le grain sert d’exhausteur de goûtpour la vanille). Faire chauffer sans bouillir. Laisser refroidir et recommencer trois fois. Laisser au frais une journée dans un bol filmé.
Chauffer dans une poêle 1 cuillerée à soupe d’huile d’olive, y mettre les saint-jacques salées (mais pas poivrées, car le poivre altère leurs qualités). Les colorer sur la première face, ajouter quelques noisettes de beurre pour bien les faire colorer. Retourner pour colorer l’autre face.
Tailler le céleri en petits dés, les blanchir 20 secondes à l’eau bouillante salée. Bien refroidir et égoutter. Monter la crème fleurette en chantilly.
Mélanger avec le céleri et les perles de hareng. Servir en arrosant les saint-jacques d’huile vanillée.

Ingredients

Scallops
200 g celeriac
60 g herring eggs
3 pieces of vanilla pod
10o ml whipping cream
1 knob of butter
100 ml of olive oil
A coffee bean
sea salt and pepper

Recipe
Split the vanilla beans into two and scrape. Put the seeds and fibres in a small saucepan.

Add olive oil and coffee bean (the seed is used as flavour enhancer for the vanilla).

Heat without boiling. Let cool and repeat three times. Let cool in a bowl.

Heat in a frying 1 tablespoon olive oil, put the scallops salty (but not peppery, because pepper alters their qualities). The color on the first side, add a few knobs of butter until well brown. Back to color the other side.

Cut the celery into small dice, blanch 20 seconds in boiling salted water. Cool and drain well. Whip the cream with whipped cream.Mix with celery and herring eggs.

Serve by sprinkling the scallops with vanilla oil.

Bon appetit et a demain mes belles, Leeann x

Bien sur, c'est Ladurée!

2011-12-21T12:22:00.004+01:00

All I want for Christmas......is one of these fabulous cakes from Ladurée.

Three balls made of a soft sponge with dark chocolate, a creamy pear and chestnut mousse.

Et ça, c’est vraiment Noël !

Hope that you are enjoying the time you have left, before the big day arrives.....Leeann x

Fabulous window display cont.....

2011-12-19T14:11:00.007+01:00

As promised here are the photos that we took of the window display in a "Blanchisserie" in Bergerac, behind the cathedral. A blanchisserie is a place where you take your washing and they wash and iron it for you.

The first photo is a photo of the whole window...there are even cupcakes that move up and down.

Love the attention to detail and imagine that this took a lot of time to set up.

So many gorgeous characters, all of which make Christmas complete.

Unfortunately Barbie is headless in this shot, but you can catch a glimpse in the earlier photo.

This one is my favourite and I think that when the doors close, they all come alive - think of the mischief that they must get up to.....

And with less than a week to go, I think that these three gentlemen who are in the window of the neighbouring hairdresser, are busy preparing....

Je vous souhaite une semaine fabuleuse...........Leeann x

A bit of fun..Chanel Video

2011-12-18T13:48:00.002+01:00

A bit of fun from Chanel......click on the photo.

A demain mes amies, Leeann x

Christmas window display sneak peak

2011-12-17T22:44:00.001+01:00

Hope that you are having a great weekend and enjoying your last minute Christmas preparations as it is not long to go now.

I took this photo in Bergerac and it is part of a Christmas window display, I plan to show you the rest of the display tomorrow.

Amicalement from a colder and getting colder by the day, SW France

Leeann x

p.s for those of you that live locally we will be open all day tomorrow as it is the marche de noel in Eymet.

French Food Friday....Gingerbread?!

2011-12-16T00:13:00.000+01:00

These are technically not French but I am including this recipe as I make them in France and give them to French friends as gifts at Christmas time. For me there is nothing nicer than the smell of freshly baked gingerbread wafting through the house.

Ingredients:
3 cups (390 grams) all purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
2/3 cup (160 ml) unsulphured molasses/Dark Treacle (To prevent molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)

Icing:
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 1/2 tablespoons milk or light cream

Method:

1. In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.
2. In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter and sugar until light and fluffy. 3. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.
4. Divide the dough in half, and wrap each half in plastic wrap and refrigerate until firm (at least two hours or even overnight).
5. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.

6. Line 2 baking sheets with parchment paper.
7. On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch.

8. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cookies onto the baking sheet, placing about 1 inch (2.5 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer. (If cookies are a little soft, place the baking sheet (with the cookies) in the fridge for about 10 minutes. This will prevent the cookies from losing their shape.)
9. Bake for about 8 - 12 minutes depending on the size of the cookies. They are done when they are firm and the edges are just beginning to brown.

10. Remove the cookies from the oven and cool on the baking sheet for about 1 minute, then transfer to a wire rack to cool completely. If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. Store in an airtight container.

Icing.....

In an electric mixer (or with a hand mixer), beat the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar.

Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if needed. Tint frosting with food color, if desired. Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.
Makes about 3 dozen cookies depending on the size of cookie cutter used.

Bon fin de semaine a tous, Leeann x

Christmas love is...

2011-12-14T12:26:00.004+01:00

...being in the kitchen

with

red velvet reindeers,

pretty fairy lights,

carols playing,

red candles flickering on the dining table,

mulled wine simmering on the stove,

gingerbread biscuits cooking in the oven,

and FBF waiting patiently for biscuits to cook.......

all reasons why I adore Christmas!

Leeann x

p.s. I will be sharing the recipe on Friday.

Good Food and Shopping for Antiques...

2011-12-13T10:04:00.001+01:00

{photo from here}

We spent Sunday in Bordeaux as it was the last day of the Antiques fair and also the marche aux puces/flea market.

On of my favourite places to find treasure is the Passage du St Michel which is home to a range of different antique dealers.

On the ground floor is a fabulous restaurant where both the food and the decor are "vraiment super".

{photo from Le Passage St Michel Brasserie Website}

We ordered the plat du jour which was 1/2 a roast chicken with mashed potato and it was the best that I have eaten.

So if you are ever in Bordeaux and you want to hunt for treasure and afterwards eat at a restaurant amongst the treasures, you know where to go but do not tell anyone that I told you....

A demain mes amies, Leeann x

Christmas market photo...

2011-12-12T11:44:00.002+01:00

I just wanted to say mille mercis to everybody that stopped by my stand at the Christmas market on Saturday, it was great to see you all.

A reminder of our opening hours this week, Thursday, Friday and Saturday morning 10-13h and on Sunday 10-17h as it is the Marche de Noel in Eymet.

Hope that you are all enjoying the festive season even though it is abnormally warm for December. Note Meto had advised that they may send snow next week, I hope so....

Leeann x

Christmas Concert...

2011-12-10T20:52:00.002+01:00

A big merci beaucoup to Julie and Joel for organising a great marche de noel complete with Christmas Workshop and carol concert for the children.

It was a lot of fun and I think that the photo speaks for itself. I think that we almost enjoyed it as much as the children did, it makes me wish I was a child again.

Bon week-end a tous......Leeann x

French Food Friday......Thirteen desserts

2011-12-09T08:20:00.002+01:00

Thirteen Desserts......

Les treize desserts de Noel is a Christmas time must for every home in Provence. Be creative and lay these thirteen ingredients out in an appetizing spread for your guests to pick at after your meal.

Ingredients
• Raisins
• Dried figs
• Almonds
• Hazelnuts
• Dates
• Apples
• Pears
• Oranges
• Dark nougat
• Light nougat
• Marzipan
• Brioche
• Fortified wine

Lay these thirteen desserts out on a table from Christmas Eve to December 27, in the Provencal tradition.

The thirteen treats stand in for Christ and his 12 apostles. The first four on the list represent the mendicant monastic orders: Dominicans, Franciscans, Carmelites, and Augustines, respectively.

The dates represent the safe journey from the east. The two types of nougat, which you can substitute white and dark fudge for, represent good and evil. The fortified wine represents Christ himself. According to Provencal tradition, you must sample each of the thirteen desserts if you hope to experience good luck in the coming year.

Bonne fin de semaine a tous.....Leeann x

New life for old cake tins...

2011-12-08T12:10:00.003+01:00

{Photo Jeanne d'Arc Living}

I do not know about you, but I have a lot of old cake tins that are a little on the well used side but I do not want to throw them away.

Love this idea of using old cake tins as decorations.....merci beaucoup Jeanne d'Arc Living for the inspiration.

A demain mes belles, Leeann x

It is beginning to feel...

2011-12-07T11:17:00.002+01:00

{maison No. 20 front door}

......a lot like Christmas. The Christmas lights have started appearing in the village and more are going up this morning.

We have started decorating at Maison No. 20 and the house even smells like Christmas. We are using lots of fresh greenery which we cut yesterday afternoon.

This afternoon a delivery of Christmas items that I have ordered from England will be arriving - most of the items are edible and are items that the French adore such as English Christmas cake and lots of mini Christmas pies.

All we need now is snow......... is it feeling like Christmas where you are? Back to preparing for this weeks Marche de Noel I go - I have lots of hearts to fill with lavander.

A tres bientot, Leeann x

Love at first sight...

2011-12-05T12:18:00.004+01:00

Bonjour mes belles,

I hope that you had a nice weekend. Ours was another busy one which included having a stand at a local Christmas Market on Saturday and a little treasure hunting yesterday.

When we woke up yesterday it was raining so we thought that it was not worth going to a local vide grenier. Three hours later the rain had stopped so altough it was later than we intended, off we went on our mission.

As normal, we tend to lose each other as FBF stops to chat to the other dealers and I put my head down, passing each that I know with a quick Bonjour only.

As fate would have it yesterday, at the end of a long road standing alone and dirty was a girandole lamp of very large portions. Although the frame is not that old, all of the crystals that adorn her are and as you know I love crystals and find anything with crystal hard to resist.

With FBF no where to be seen nor the vendor, I stood gazing at the object of my desire, unsure what I should do next. I asked the vendor opposite where the missing vendor of the girandole was, but he had no idea and thought that perhaps he had headed off for a coffee.

I did not want to leave my newly found treasure but at the same time wanted to look at the surrounding stands. A few minutes later, as if by magic, I heard a voice stating that the vendor had returned.

I demanded the price, it did not seem unreasonable but at the same time I thought I should at least try and negotiate. I offered a lower price, the vendor said no, so I then upped my offer and to my delight the vendor accepted. I quickly paid and asked if he could mind it for me, I would return later to collect.

I am calling her my winter project as she has quite a few pieces of crystal missing which I need to repose and also hunt for some of the couteau shaped crystals that I do not have any of in stock. It will be a real labour of love as I adore her and she made what started off an ordinary Sunday, a special day indeed!

As far as other treasures are concerned, there was not a lot apart from a pair of wall lights which have crystals and also antique silk so are a little different from the normal wall lights that you see on the market.

I am now off to start cleaning crystals.......

Je vous souhaite une tres bonne semaine, signed a tres contente moi x

French Food Friday...Boules de Neige

2011-12-02T00:55:00.001+01:00

This month we will be focusing on recipes for Noel and I am kicking off December with a recipe for snow balls or boules de neige as they are called in French....

Ingredients:
3 eggs
450grams flour
150 grams sugar
2 tsp baking powder
1 Tbsp Oil

For decorating:
500g coconut flakes
Jam - apricot or strawberry - whichever you prefer
1 soup spoon Orange Water/Fleur d'oranger

Preparation:
1. Preheat the oven to 180 C.
2. In a bowl whisk the eggs with the sugar. Add the oil, baking powder and flour and mix until smooth.
3. Form into balls 3cms in diameter and place on a tray lined with baking paper.
4. Place the tray in the oven and cook for 10-15 minutes.
5. In a pot heat the jam with the ortange water. Leave the balls to cool a little until just warm then place in the jam mixture, then roll in the coconut.

Note these make for a great gift either displayed as is or in paper/foil cases.

Bon appétit et a tres bon vendredi a tous....Leeann x

perfect stocking filler...Paris pocket diary

2011-12-01T00:49:00.001+01:00

These wee tresors arrived this morning. They are pocket diaries and have a vintage map on the fromt of them and have a black elastic closure. I think that they are the perfect stocking fillers and I have put one aside to put in French Boyfriends wee stocking.Note the "wee" part as he has already had some of his presents in advance as one was too big to hide and the other necessary as he was wondering barefoot in the kitchen which was fine in the summer but not so good when it is only a few degrees in the morning. Hence he now has slippers to match last years Christmas present - nice gray coloured robe.

You can find more details on the diaries here.

And for those of you seraching for quality robes and slippers, I bought FBF's online at M&S, an English store that recently reopened it's doors in Paris and now offers an online store in French.

A demain mes belles, Leeann x

Making cards...

2011-11-30T11:19:00.002+01:00

Today I am busy making cards for a marche de noel that we are having a stand at, on Saturday.

If you have a surplus of paper doilies you may want to have a go yourself as they are fun and easy to make.

All that is required is some coloured card, ribbon, glue and a doily or two.

Leeann x

just arrived

2011-11-29T13:57:00.002+01:00

Two more of the lovely hand made red charm bracelets have arrived.

You will find more details here and here.

We have one silver bracelet remaining along with and one in antique purple tones.

It is back to making Christmas cards I go as we are busy preparing for a Marche de Noel that is taking place on Saturday.

Leeann x

love these...

2011-11-28T12:31:00.003+01:00

{photo: Maison 20 kitchen, this morning}

What is not to love about bulbs? One day there is next to nothing and as if by magic, the next day lovely fragant flowers boost into bloom.....do you feel the same as I do?

Bonne semaine a tous...................Leeann x

fabulous and french....

2011-11-26T18:15:00.003+01:00

{fabulous photo from here}

I think that this Parisian dining room definitely meets the criteria....fabulous and most definitely French. I adore it! What is not to adore? Love the chandelier, those louis dining chairs, the fabulous mirror above the chimney......a dream apartment in Paris.
All we need is a bottle of champagne and some macarons!You can see more photos of this stunning apartment here.

Bisous from a chilly SW France, Leeann

French Food Friday....Mulled Wine/Vin Chaud

2011-11-25T09:58:00.002+01:00

We have had the warmest two weeks on record in France, hence waking up to 0 degrees this morning has come as quite a shock. As a result, I am thinking cosy which includes feather duvet on bed in place of French summer quilt, baking which warms the kitchen at the same time and warm spicy drinks.

One of my favourites is mulled wine, hope you enjoy it as much as we do.....

Vin Chaud

Preparation:

Heat gently 75 cl of wine + a glass of water add 20 g of spices for mulled wine (1 / 2 box) and 60 g sugar complete the mixture with a few slices of oranges.
Note: Infuse spices at least 10 minutes (the mixture should not boil)

Préparation :
Chauffer doucement 75 cl de vin + un verre d’eau
ajouter 20 g d’épices pour vin chaud (1/2 boîte) ainsi que 60 g de sucre
compléter le mélange par quelques rondelles d’oranges.

Remarque :
Laisser infuser les épices au minimum 10 minutes (Le mélange ne doit pas bouillir)

You can replace the bottle of wine with a good bottle of apple juice, we tasted this recently at a marche de noel and it really is delicious.

Note for those of you that live locally, we have the mulled wine spices available in the shop, which are sourced from a reputable company in Belgium, reknown for their fine foods and spices.

Santé,a tous, Leeann x

Give thanks....be thankful

2011-11-23T18:59:00.006+01:00

{photo from here}

BE THANKFUL

Be thankful that you don't already have everything you desire.If you did, what would there be to look forward to?

Be thankful when you don't know something,for it gives you the opportunity to learn.

Be thankful for the difficult times.During those times you grow.

Be thankful for your limitations,because they give you opportunities for improvement.

Be thankful for each new challenge, because it will build your strength and character.

Be thankful for your mistakes. They will teach you valuable lessons.

Be thankful when you're tired and weary,because it means you've made a difference.

It's easy to be thankful for the good things. A life of rich fulfillment comes to those who are also thankful for the setbacks.

Gratitude can turn a negative into a positive.

Find a way to be thankful for your troubles,and they can become your blessings.

~~Author Unknown.~~

Wishing everyone that celebrates thanksgiving, a very Happy Thanksgiving.......Leeann x

Shop Update...

2011-11-22T22:07:00.000+01:00

I was hoping to finish this post earlier in the day but had to go to Bordeaux unexpectedly to look at some items that were advertised for sale.

The result? We have just arrived back at the house with......a pair of fabulous louis style chairs circa 1930, chandelier with crystals and matching wall lights and a fabulous very large venetian mirror which just fitted in the car.

Needless to say we are tired but happy with our new tresors. Speaking of tresors, I have updated the shop with some new items (as shown in the photo above) and have more items to photograph tomorrow.

Signed a "tres fatique mais tres contente" Leeann x

Autumn in the Dordogne...

2011-11-21T13:31:00.000+01:00

{photo: 8h30 - dimanche 20 novembre 2011, Eymet}

Early yesterday morning on route to a local vide-grenier, I took this photo. The location is a couple of minutes walk from our house - one of the things that I love about living in our village is that in a few minutes we can be in the countryside.

For me, there is nothing nicer than a walk in the country in Autumn, I love the rustling noise that the leaves make and I adore walking through big piles of leaves.

We managed to find a few tresors which I will share with you tomorrow and after the vide-grenier we stopped for coffee at a fabulous Salon de thé, which is part of a boutique hotel not far from Bergerac.

I am planning to tell you all about it this week and am sure that you will adore it as the owners have furnished to hotel with a mixture of antique and new french objects. Not forgetting that the food is fabulous with all cakes made on site by the owners......

Back to work I go, a demain mes amies.........Leeann x

bon week-end a tous...

2011-11-19T15:13:00.002+01:00

{photo Bordeaux, November 2011}

Just wanted to wish you all a "tres bon week-end".

Leeann x

French Food Friday....Strawberries in Cointreau

2011-11-18T10:11:00.002+01:00

I made this recipe last night with the last strawberries of the season.
Unfortunately it will be a while before we are eating French strawberries again.

Preparation Time
5 minutes

Ingredients (serves 2)
250g (1 punnet) strawberries, washed, hulled, halved
2 tbs Cointreau liqueur
60g good-quality dark chocolate
3 tbs double thick cream

Method
Place the strawberries and Cointreau in a medium bowl and stir until well combined. Cover and place in the fridge for 1-2 hours to macerate.

Run a vegetable peeler to peel along the long edge of the block of chocolate to make chocolate curls. Set aside until serving.

To serve, spoon the strawberry mixture into serving bowls. Top with cream and chocolate curls.

Bon appetit a tous.......Leeann x

love this room...

2011-11-16T11:01:00.002+01:00

{photo from here}

Lots and lots of gorgeous colours, I adore this room.

Leeann x

Arrived this morning...

2011-11-14T13:32:00.013+01:00

These gorgeous pair of reproduction wooden Santos dolls with articulated arms and legs, arrived this morning.

They come complete with stand and would make for a lovely Christmas gift.

The dolls are well made and look fabulous displayed on a desk or dressing table.

They really are gorgeous...

They are available separately, but I adore them as a pair....

Each stands 13"/33cms and the stands measure 4"/10cms square.

Price: 50 euros each + postage

You will find more details on the fabulously french online shop which you can access by clicking here.

Back to photographing the antique sheets I go.....

Leeann x

Cannot see the wood for the trees...

2011-11-14T10:04:00.005+01:00

{photo from the very fabulous Rodney Smith}

Monday morning......and I feel like I cannot see the wood for the trees.The weekend passed tres vite as normal but it was an interesting one if you call finding an antique chandelier with lots and lots of crystals interesting, along with a haul of fabulous monogrammed sheets.

Hence I am not sure where I should start first....maybe photographing the sheets.

Wishing you all a fabulous week/ Je vous souhaite une semaine tres fabuleux.....Leeann x

French Food Friday....Hermé’s Chocolate Macarons

2011-11-11T00:16:00.000+01:00

This recipe is translated from Hermé’s magnificent book Macaron, published by Agnès Viénot Editions.

The recipe makes about 72 macarons
For the macaron shells
10½ oz/300g icing sugar
10½ oz/300g ground almonds
4oz/120g 100% cocoa solids chocolate
8oz/220g egg whites at room temperature (about 6-7 egg whites)
1 tsp (4.5g to be precise) carmine red food colouring (or cochineal)
5 tbsp mineral water
10½ oz/300g granulated sugar
Cocoa powder for dusting
For the bitter chocolate ganache
5oz/140g butter at room temperature
12½ oz/360g best-quality plain chocolate, chopped
14oz/400g whipping cream
1½ oz/40g 100% cocoa solids chocolate

To make the shells....
Line 2-3 baking sheets with baking parchment. Mark the parchment with circles 1½in/3.8mm wide (I drew around a piping nozzle of the correct diameter), spacing them ¾in/2cm apart. Turn the paper over (the circles should show through).
Sift the icing sugar and ground almonds (you’ll need a fairly wide mesh sieve for this) into a large bowl.
Chop the 100% cocoa solids chocolate and put it in a bowl over a pan of just-simmering water, leaving it to melt and reach a temperature of 122F/50C.
Divide the egg whites into two equal portions.
Mix the food colouring into one portion and add to the bowl with the icing sugar and almonds (no need to mix it).
Put the mineral water in a small pan and add the granulated sugar. Heat gently until the sugar dissolves, then boil the syrup using a thermometer to track its temperature.
Meanwhile, put the other half of the egg whites in a bowl and plug in the electric beaters. When the syrup reaches 240F/115C, begin to beat the second quantity of egg whites to soft peaks.
Once the syrup reaches 244F/118C, pour it slowly on to the whites, beating all the time. Keep beating until the mixture returns to a soft peak consistency and has cooled to 122F/50C. (This egg white-syrup mousse is what chefs call an Italian meringue.)
Add the beaten egg whites to the bowl with the icing sugar and almonds.
Mix, then add the melted chocolate. Once it is incorporated, beat the mixture hard with a wooden spoon for a minute or so, without trying to incorporate more air.
Spoon the mixture into a piping bag fitted with a ³/8in/10mm plain tip. (Depending on the size of your piping bag, you’ll probably need to do this in three or four batches.)
Pipe the mixture onto baking sheets lined with the parchment paper marked with circles. Using a sifter, sprinkle lightly with powdered cocoa (you’re aiming for a few freckles, not an even dusting).
Tap the baking sheets on a work surface covered with kitchen towel.
Let the shells stand for half an hour, until a skin forms on the surface. Meanwhile, preheat the oven to 350F/180C/gas mark 4.
Slide the baking sheets into the preheated oven. Bake for 12 minutes, quickly opening and shutting the oven door twice during the cooking time to let the steam escape.
Take the baking sheets out of the oven. Slide the sheets of parchment paper with shells onto a work surface and leave to cool.

To make the ganache....
Cut the butter into pieces.
Put the chocolate into a bowl. Boil the cream and pour about a third at a time onto the chopped chocolate, mixing each time. The mixture will separate and look grainy, but keep mixing and it will come together.
Allow the chocolate mixture to cool to 122F/50C.
Add the chopped butter and beat until smooth.
Pour into a wide dish. Press clingfilm onto the surface of the ganache and refrigerate until thick enough to pipe.
To assemble the macarons
Spoon the ganache into a pastry bag fitted with a ³/?in/10mm plain tip. Pipe a generous mound onto a shell, then top with another shell, twisting lightly so that the filling spreads and bulges enticingly.
Store covered in the fridge for at least 24 hours to allow the inside of the macaron shells to soften.
Bring back to room temperature before eating.

Bon appetit a tous.....Leeann x

money may not grow....

2011-11-09T18:46:00.008+01:00

{photo - Bordeaux, November 2011}

.....on trees but it looks like fabulous yummy macarons do! When I saw this window display it was coup de foudre/love at first sight.

It is one of the most unusual not too mention very creative, that I have come across.

Speaking of macarons, we have just receive another delivery of the Mathilde M perfumed variety, should you be looking for a gift of the non-fattening but fabulously smelling kind.

You will find more details here. I am now off to prepare dinner..where did I book the Skinny French cookbook? There is even a recipe in in for macarons which cannot be all bad.

Amicalement, Leeann x

a touch of green...

2011-11-08T16:56:00.003+01:00

{photo - Bordeaux November 2011}

Love, love conifers in this lovely shade of green. So fabulous and fresh looking, especially when it is grey outside.

Leeann x

saw this in Bordeaux...

2011-11-07T06:21:00.005+01:00

Bonjour from a foggy SW France, I hope that you had a great weekend.

As you know we spent Friday in Bordeaux, where we picked up some stock for the shop.

We had enough time to wander around the streets a little and I could not resist snapping this photo of Jane Birken and Serge Gainsbourg, that appeared in the front window of a local gallery.

Don't you just love the expression on both their faces...c'est vraiment amour.

Bonne semaine a tous........Leeann

for the weekend...

2011-11-05T06:12:00.000+01:00

{ Photo Bordeaux - vendredi 4 novembre 2011}

I thought that you may like something sweet for the weekend...

Bon week-end a tous, Leeann x

French Food Friday...Pain d’épices

2011-11-04T09:32:00.000+01:00

Pain d’Epices

Pain d’épices is my favourite afternoon snack when I feel the need for a slightly sweet treat.

Makes one 9-inch (23cm) loaf

Ingredients:

2 cups flour
1/2 cup powdered almonds
2 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon freshly-grated nutmeg
1/4 teaspoon ground cloves
1 large egg, at room temperature
100 mls milk
1 cup (340g) honey
1 tablespoon finely-grated orange zest

1. Preheat the oven to 350º (180ºC). Butter a 9-inch (23cm) loaf pan, dust it with flour, then tap out any excess.

2. Sift together the flour, baking powder, the ground spices and salt in a bowl.
3. Warm the milk and honey in a small saucepan.

4. Add the egg to the milk and honey mixture, then add the dry ingredients in three additions, scraping the sides of the bowl to make sure everything gets mixed in evenly.

5. Transfer the batter to the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean. The top will bake to a somewhat dark color, which is normal.

6. Cool 10 minutes, then tip the cake out of the loaf pan. Let cool completely before slicing.

Storage: Pain d’épices can be wrapped in plastic and stored for at least a week, during which time the flavors will meld and it’ll get denser. It can also be frozen for a few months.

Bon appetit.......Leeann x

Bollywood Christmas Decorations...

2011-11-03T09:51:00.004+01:00

I thought that I would share a photo of the Bollywood Christmas decorations, which we are stocking for the first time this year.

They are hand made in India by family run businesses.
Two of the businesses are based in Kashmir and supply the painted products.
One of the Kashmir based businesses has been running since the end of the 19th century, the other since 1965. Both specialise in producing paper mache painted products. The businesses employ artists who create the designs and then local artisans (mainly Muslim men) come and choose the designs and the number of pieces they want to paint, either going home to paint them or staying in the business' premises. One ball may involve 3 or 4 artisans, one doing the base colour for example, one painting birds if that is his specialilty, and one adding the final touches. Many artisans come from a long family tradition of painting paper mache and the skills are passed down from father to son.

The sequined decorations are made by a Delhi based family business which has been passed down three generations. The beaded embroidery product is sewn by mainly Muslim ladies in Rajasthan in their own homes, and they are paid accordingly to the complexity of the design and therefore their required skill level. Many of these ladies would not be permitted to work outside their own homes so this work gives them an opportunity to earn some money towards the family's income by a group of families in the North of India.

Oh so pretty and a gift with a conscience.... Leeann x

Boutique de Noel..Now Open

2011-11-02T11:18:00.004+01:00

Just a quick note to let you know that the Fabulously French "Boutique de Noel" is now open.

In the Boutique de Noel you will find lots of lovely Christmas Stockings, Mulled Wine Spices, lovely fragant Christmas candles, items for decorating your Christmas table.

New for Christmas 2011 - we are a stockist of the lovely and oh so different hand made Bollywood Christmas decorations, which you can also see at the very fabulous Christmas Fair in Bath, SW England later in the month.

Leeann x

running out of bon bons....

2011-10-31T19:17:00.002+01:00

Hope that you are all having a fabulous Halloween, here we are running out of bon bons.......
Wish that I had thought of taking some photos earlier but I was too busy handing out bon bons. Hence when these three scarey monsters arrived, I grabbed my camera - I adore their costumes and don't they look scarey!Note FBF is on the way with an additional supply so let's hope that we have enough to see the night out...

Leeann x

Happy Halloween

2011-10-29T16:46:00.001+02:00

{fab french mannequin dressed for the occasion}

Wishing you all a tres bon week-end and a not too scary halloween!

Leeann x

French food Friday...Honey Lavender Icecream

2011-10-28T00:44:00.002+02:00

I first tried this in Provence and loved the combination of the lavender and the honey.

For those of you that have seen the movie it's complicated you will recall that Merryl Streep made it for Steve Martin and it really looked great.

By using honey as opposed to sugar you end up with icecream that is deliciously creamy and the smoothest ice cream you've ever tasted.

Be warned, though - there is a caveat...this ice cream will not freeze as well as homemade ice cream usually does. For those of you who like your ice cream hard freeze the ice cream overnight to make it scoopable, instead of the standard two to three hours after churning

Ingredients:

1/2 cup honey
1/4 cup dried lavender
4 egg yolks
2 cups milk
1 cup heavy cream

Method:

1. Bring the milk, cream, honey, and lavender to a gentle boil in a saucepan over medium-high heat.

2. Remove from the heat and let steep for 10-15 minutes. Strain and let cool a bit.

3.In a separate medium bowl, beat the egg yolks, then gradually add some of the warm milk mixture, whisking as you pour.

4. Pour the warmed eggs back into the saucepan. Cook over low heat, stirring constantly until the custard is thick enough to coat the back of a spoon.

5. Strain again into a bowl.Set the bowl over a large bowl of ice water. Stir the custard until cool, then cover and refrigerate until thoroughly chilled (3 hours or overnight).

6. Freeze in an ice cream machine according to the manufacturer's instructions.

Bon appetit....Leeann x

Inspiring....

2011-10-26T11:20:00.003+02:00

{fabulous photo from here}

I am about to start work on a new project which involves redecorating a very old house in the village. It is a fabulous house with lots of features and the plan is to use a melange of modern and antique items.

I have a ciel de Lot/Bed crown like the one in the photo, stashed under the stairs @ maison No. 20 and I am thinking about using it in one of the bedrooms. I also like the idea of using the two single antique headboards and my client has just bought two so may use these as well.

What fun, there is something about a new project that I simply adore, could have something to do with the fact that it will involve hunting for tresors.....

A demain mes amies, Leeann x

Antique Sheet Project...

2011-10-25T13:00:00.002+02:00

Better late than never as they say. Here is a photo of the curtain that I made using an old antique sheet. I folded the part with the monogramme over to form a valance and I am happy with the result.

Here is a close up of the valance....

If you would like to make one and need an antique sheet, I have a few in stock, you will find details here.

So many projects and so little time, I spent the summer buying objects which require work, painting or fixing and the plan is to spend the colder months working on these.

Back to work I go!........Bonne semaine a tous, Leeann x

Felicitations NZ All Blacks - World Cup Champions

2011-10-23T17:15:00.003+02:00

Let's just say that there were a lot of sad faces in our village this morning, including FBF......and one very Happy and Proud Kiwi girl.

Felicitations to the All Blacks and to everyone in New Zealand for putting on such a great show and making everyone so welcome. This has given us all a boost, no matter where we are in the world.

Leeann x

French Food Friday.....Pumpkin Soup baked in a Pumpkin

2011-10-21T00:50:00.001+02:00

Photo taken by moi, Brantome SW France, October 2011

It is pumpkin season here in SW France and the village appears to be awash with pumpkins. Not forgetting that there is even a pumpkin festival taking place on Sunday morning in the nearby village of Issigeac.

Not forgetting of course, the game of the century when NZ take on France in the final of the Rugby World Cup, could get messy at our house as obviously FBF will be supporting France and I being a kiwi, will be hoping that NZ are at their best, enough said on this subject!

Back to business......here is this week's recipe, hope you enjoy it as much as we do!

Pumpkin Soup, Baked in a Pumpkin

1 half of a baguette, plain or whole grain; cut into cubes
3 kilo/(7-pound)pumpkin, washed and dried
1 ½ teaspoons fine sea salt
2 cups chicken or vegetable broth
225 grams/ 8-ounce container crème fraîche
½ teaspoon ground nutmeg

½ teaspoon freshly ground black pepper
340 grams/12 ounces imported Gruyere cheese (try to get the real French stuff); shredded
1 bay leaf

1. Heat your oven to 425 degrees.

2. Spread the bread cubes on a baking sheet and toast in the oven about 8 minutes.

3. Using a sharp, small knife, cut out a 3 or 4 –inch circle from around the pumpkin stem and set it aside. Scrape out the seeds and loose stringy bits using a large metal spoon or your hands.

4.Put the pumpkin in a roasting pan and sprinkle ½ teaspoon salt inside. Arrange a layer of the toasted bread on the bottom of the pumpkin.

5. Stir together the broth and crème fraîche. Add the remaining teaspoon salt, nutmeg and pepper to the mixture and stir again until dissolved.

6. Pour about a third of the broth over the bread, followed by a third of the cheese. Continue layering twice more and top with the bay leaf. Replace the pumpkin top and carefully place in the oven.

7.Bake for 1 hour. Turn the oven down to 375 degrees and bake for another 30 minutes.

At this point, take the pumpkin out of the oven and gently poke it with a skewer or the point of a knife – there should be very little resistance, but should still hold its shape. If it still feels a bit firm, put it back in the oven and test it at 15-minute intervals until if feels done – try not to over cook so that the pumpkin doesn’t start to slump or cave in. There goes your tureen.

To serve, carefully spoon out some broth, bread and pieces of pumpkin (you have to scrape the sides a bit to break up the flesh). As you get toward the bottom of the pumpkin, some liquid might begin to leak out – keep the pumpkin in the pan or another large bowl just in case.

Top with additional cheese......bon appetit!

Serves 10-12 depending on how hungry you are.

Finally arrived...

2011-10-18T20:27:00.002+02:00

After many weeks/months of waiting, we finally have received the Mathilde M Tete de Lits/Head Boards.

They are really stunning and we have both cushions and curtains to match.

They measure 160 cms W x 122 cms H. The tete de lit is 145 euros and the cushions are 21 euros each. Curtains are 50 euros each.

If you have any questions, please email. Note I will be updating the online shop tomorrow.

Leeann x

decorating for halloween...

2011-10-17T10:57:00.005+02:00

Happy Monday....where did the weekend go to? Before I knew it, I was waking up to Monday morning. Monday morning is like Sunday in our village as many of the shops close on a Monday and there are not a lot of people in the street. This has taken me a while to get used to after living in large cities but it is something that I have slowly become accustomed to.

The village is gearing up for Halloween and there is going to be a parade through the streets of the village next Friday morning, with small children dressed in their scarily best, which will end at the local chateau which being a ruin is scarey at the best of times.

I have decorated my wee boutique for Halloween and we even have a pumpkin that lights up in the window, I just need to remember to turn it on and a witch dangling from an antique chandelier......

We had finished hanging cobwebs etc when in popped a customer who wanted to buy chandelier so this is my second attempt.... those false cobwebs are a lot harder to remove than real ones as I found out and ended up cutting the chandelier free.

What are your plans for Halloween, are you doing anything special?

Dites-moi.....tres bonne semaine a tous Leeann x

a little late ......French Food Friday

2011-10-15T09:53:00.005+02:00

The following recipe is one of my all-time favourites. The thin, crisp pastry shell is filled with a layer of almond cream made from both finely ground and coarsely chopped nuts that give the tart layers of texture.

I love the way that the apples on top slowly caramelise as the tart bakes.

Ingredients:
1 cup slivered almonds (about 4 ounces)
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
4 tablespoons unsalted butter, softened, plus 1 tablespoon melted butter, for brushing
2 large eggs
1 tablespoon dark rum

Baked Pastry Shell

3 large Golden Delicious apples—peeled, halved, cored and sliced 1/8 inch thick
1/4 cup light brown sugar

Method:
1. Preheat the oven to 400°. In a mini processor, pulse 3/4 cup of the almonds until finely ground. Transfer to a medium bowl. Pulse the remaining 1/4 cup of almonds, until coarsely chopped. Transfer to the bowl, add the granulated sugar, flour and salt and toss gently to combine.
2. In another bowl, using a handheld mixer, beat the 4 tablespoons of butter until creamy. Add the almond mixture and beat until blended. Add the eggs one at a time, beating well after each addition. Beat in the rum.
3. Spread the almond filling in the Baked Pastry Shell. Arrange the apple slices on top in concentric circles. Brush the apple slices with the melted butter and sprinkle with the brown sugar.
4.Bake the tart for 1 hour, until the filling is set and the apples are browned and tender. Transfer the tart to a rack and let cool slightly. Remove the ring and serve the tart warm or at room temperature.

Note the apple tart can be baked one day ahead. Wrap well and let stand at room temperature.

...........Bon appetit et bon week-end a tous,Leeann x

tired but very happy...

2011-10-13T10:47:00.005+02:00

That is how I felt last night when we returned from spending the day in Bordeaux.

We managed to even fit in a very quick visit to the Salon de Antiquities where we saw many beautiful things and I wish that we could have stayed longer but the main objective was to collect the lovely lady that you see in the photo above.

Many years ago she was used by a costume designer in the Bordeaux theatre.

She is a Stockman mannequin and in fabulous condition apart from a few pin holes on her shoulders which I think only adds to her character and I only wish that she could speak as I am sure that she could tell a story or two.....I adore her.

A demain mes amies, Leeann x

pretty present...

2011-10-11T12:21:00.009+02:00

That is what I thought when I say this pair of lovelies. What a lovely present they would make.

The ligne sack is perfect for storing your washing in either when at home or whilst travelling and the lingerie sack is ideal for keeping your delicates separate from other items in your suitcase. Both items are made locally but supplies are limited as it depends on the availability of the fabric.

The large laundry/ligne sack is 15 euros...

The lingerie bags are 10 euros each and would make a great stocking filler...

Such pretty fabric and a change from the standard toile de jouy, I particularly like the medallion part with the girl feeding the chickens, perhaps I am a country girl at heart.

That said, I am planning a shopping trip to Bordeaux tomorrow so am off to prepare my shopping list....

A tres bientot, Leeann x

p.s. I also have some more of the lovely toile de jouy aprons back in stock, should anyone be looking for one.

new in...

2011-10-10T17:53:00.004+02:00

New in stock are these fabulous 19th century church candelabras and an extra large piece of toile de jouy that dates back to 1785, for details click here.

Très bonne semaine à toutes et tous...... Leeann x

p.s. The pumpkin tart turned out well, stress levels were high as FBF advised that his Aunt makes the best - enough said!

last weekend's photos part 2..

2011-10-09T09:10:00.016+02:00

I hope that you are all having a tres bon week-end. As promised, here is part 2 of the photos that we took whilst spending the weekend in Brantome, a gorgeous village 1 1/2 hour's drive from our house.

So many beautiful buildings......

All the buildings are so beautifully well cared for.....and what is a better way to zip around town than in a brand new fiat which is perfect for traversing the quiant but often tiny streets.

I think I have told you before, this area is famous for its foie gras, hence the sign......

There are lots of lovely shops but fortunately for FBF many are closed on Monday... note to self, come back on a day when they are all open!

Local boulangerie window, there is something timeless about baskets and French bread....

I love the way that vegetables and fruit are presented in France, every item so carefully placed and each is a work of art in itself.....

Hope that you enjoyed the photos, I am now off to continue making yesterdays recipe as I am up to the part when you chill the pumpkin and apple mixture......

bon dimanche a tous, Leeann x

French Food Friday - Tourte au Potiron (French Pumpkin Pie)

2011-10-07T00:50:00.001+02:00

{photo taken by moi, last weekend in Brantome}

I will resume part 2 of the photos tomorrow. This week's recipe features pumpkin/potiron as it is pumpkin season here in SW France and when I saw these lovely pumpkins displayed outside a shop in Brantome, I just had to take a photo - aren't they gorgeous?

Hope that you enjoy making this recipe as much as you do eating it...

Tourte au Potiron (French Pumpkin Pie)

You can bake this fabulous French pumpkin pie the same day you plan to eat it, but feel free to make the pumpkin-apple filling the day before and refrigerate it.

The crust turns out best if the filling and puff pastry dough are almost frozen when the pie goes in the oven. Serve with unsweetened whipped cream or creme fraiche.

8 servings

Ingredients:
85 grams (3 ounces) unsalted butter
1.4 kilos/3 pounds pumpkin seeded, peeled, cored and cut into 1/2-inch dice
2 Granny Smith apples, peeled, cored and cut into 1/2-inch dice
3/4 cup firmly packed light brown sugar
1 vanilla bean, split in half lengthwise
1/4 cup coarsely chopped pecans
2 9- to 10-inch square sheets frozen puff pastry
1 large egg, lightly beaten

Directions:

1. In a large skillet over medium-high heat, melt the butter. Add the pumpkin or squash and apples and cook for 8 to 10 minutes, stirring occasionally.

2. Reduce the heat to low, add the light brown sugar and the vanilla bean, scraping to incorporate any browned bits of fruit from the bottom of the skillet.

3. Cover and cook for about 30 minutes, or until the fruit is very soft but still holding its shape.

4. Set aside to cool, discarding the vanilla bean.

5. When the mixture has completely cooled, add the chopped pecans.

6. Cover and refrigerate or freeze to firm up a bit before using.

7. Preheat the oven to 375 degrees. Have ready a large baking sheet lined with parchment paper.

8. Roll out each sheet of puff pastry, one at a time, on a lightly floured work surface or on a large sheet of parchment paper, to a square of an even thickness.

9. Using a round 11-inch pan or plate as a guide, cut out a circle of pastry dough from each puff pastry sheet. Discard the scraps or reserve for another use.

10. Freeze for 10 minutes before using.

To assemble: Place 1 of the pastry circles on the lined baking sheet. Spread with the well-chilled pumpkin mixture, leaving a 1-inch margin around the edges. Brush the outside edge of the bottom pastry with the beaten egg. Lay the remaining pastry circle over the filling, tucking the pastry slightly around the edges. Then fold the edges of the bottom pastry up over the top pastry circle, pressing firmly for an even seal. Brush the top pastry with more of the beaten egg.

Bake for 30 to 40 minutes or until deep golden brown.

Cool slightly before serving.

Bon appetit.... Leeann x

Photos taken at the weekend...part 1

2011-10-04T14:35:00.017+02:00

As you know, we attended a vide grenier at the weekend, in the very gorgeous village of Brantome.

It is called the Venice of the Dordogne and is about 1 1/2hours drive from Maison No. 20.

The vide grenier was set in a gorgeous park by the river and there was 170 stands. The atmosphere was great as there was a good mix of locals and professional antique dealers.

It was cold in the morning (9 Degrees) but by lunchtime it was 31 degrees hence it was wise to dress in layers.

Unfortunately I did not get time to take photos of the other stands but here are a few that I took of our stand.....

Love the clock in this photo and was pleased in a way that it did not sell... not sure that FBF agrees as it is his clock.

In this photo I am telling French Boyfriend (FBF) that he needs to focus, enough said..

In this photo, you can see many of FBF's tresors, our stand contained a mixture of antique and vintage items which had been relooked, the relooked items were a hit with the younger crowd.

FBF looking relaxed before the rush set in.....

Me and my not so discreet croissant.....well a girl has to eat, hasn't she and what is nicer than a fresh croissant.

More tresors including a lovely trumeau mirror, chandelier and a very shabby chair...

And last of all, an old child's bed containing lots of lovely Mathilde M products.

Please come and visit me tomorrow as I will be showing you some photos of the village that I took yesterday before we left.

Leeann x

yesterday...

2011-10-03T08:28:00.003+02:00

Here is a hint of what will be appearing in tomorrow's post. I took it at the antiques fair that we attended yesterday and it contains a few objects that were on our stand.

Will tell you all about it tomorrow when we get home....

A demain, Leeann x

French Food Friday...pain au chocolat

2011-09-30T09:27:00.011+02:00

This week's recipe is for one of my favourites and I love them when they are still warm from the oven.......c'est délicieux!

Ingredients
2 sheets frozen puff pastry (one 17.3-ounce package/490 grams), thawed, each sheet cut into 12 squares
1 large egg beaten to blend with 1 water (for glaze)
4 x 3.5-ounce/100gram bars bittersweet or milk chocolate, each cut into six 2x3/4-inch pieces
Sugar

Method
1. Line baking sheet with parchment paper.

2. Brush top of each puff pastry square with egg glaze.

3.Place 1 chocolate piece on edge of 1 pastry square.

4. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate.

5. Place pastry rolls on baking sheet, seam side down. (Can be made 1 day ahead.

6. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.)

7. Preheat oven to 400°F. Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes. Serve warm or at room temperature.

Bon appetit.....

what is it....

2011-09-29T17:51:00.003+02:00

{photo from here}

that we love about old frames and toile de jouy? It is a love affair that continues and I guess will continue for many years to come.

If I have the choice between an antique and a new frame, the antique frame always wins and the same applies to pieces of old toile de jouy.

Hence I am taking a box of frames and pieces of very old toile de jouy fabric with me to the brocante taking place this Sunday.

Also coming along for the ride is an antique mannequin which I am secretly hoping no one buys as I have become attache to her, a few chandeliers, wall lights with lots of crystal, antique napkins and a few other goodies that I need to dig out of my garage......no easy task as the garage is full at present.

Did I mention that I found some new tresors yesterday.......fabulous old roll of toile de jouy wallpaper which I had to have but forgot to negotiate the price down, globe de marriage which I simply adore as I have been searching for one for a very long time plus some fabulous antique petite lamp shades and a set of old prints in black frames.

I promise to take camera and have charged the battery, I am now hoping that the weather cools down a bit as the forecast is for sun and 30 degrees.

I am off to start packing my tresors carefully into boxes....

A deamin mes belles, Leeann x

Fab French in Cosmo Australia

2011-09-27T20:50:00.004+02:00

Merci beaucoup Cosmopolitan Australia for including a piece about Fabulously French and what French style means to me. Note this is a copy that the lovely Bree kindly sent to me but for anyone interested I can email you a pdf which is easier to read....

Leeann x

I need lots of this...

2011-09-26T18:09:00.004+02:00

{photo from here}

Pourquoi you may ask? Well we are busy preparing for an antique show which is taking place at the weekend and I have a feeling lot's of energy is going to be required.

The morning started with call from French boyfriend, stating that no stand had been reserved for us and that he had sorted it all out and we now had a stand.

Thought that this was a little odd as I had an email confirming that WE had a stand. Note the WE part as you can probably guess the rest........darling boyfriend had asked if there was a stand in his name as opposed to checking both of our names.

A couple of hours later when we are in the car, heading off to organise the hire of large van for weekend, I remark that it was odd that there was not a stand in either of our names.

A rather large silent pause, after which he replies yes there was a stand under my name but he told them it was no longer required as Madame & Monsieur XXX would be having a stall.

Enough said but feel that it may be a long week...........Leeann x

p.s. photo comes from a local company who sell chocolate and also have a chocolate museum!

NZ 37 FR 17...

2011-09-24T21:00:00.005+02:00

{ Photo from here}

How does the saying go......a picture paints 1,000 words. Especially when the French rugby team have just lost to the New Zealand rugby team.

All I want to say is Bravo NZ and to my darling French boyfriend...you aren't seen nothing yet.

Leeann x

French Food Friday...Chocolate Cheesecake

2011-09-23T00:03:00.000+02:00

Another week has speed past tres vite and before I knew it, it was jeudi soir...

Here is a little something for the weekend!

Double Chocolate Cheesecake

Recipe taken from THE FRENCH KITCHEN by Joanne Harris & Fran Warde
(ISBN 0-385-60476-9) an absolutely fabulous cookbook, in my humble opinion.

It's a bit time consuming to make, but I can asure you, it is well worth the effort.

Preparation time: 45 minutes
Chilling time: minimum 3 hours
Serves 6

200g chocolate chip cookies, crushed
half teasp. cinnamon
100g butter, melted
100g dark chocolate (70% cocoa type stuff)
1 tblsp. Tia Maria liqueur (or Kahlua)
100g white chocolate
1 vanilla pod
225ml creme fraiche
75g unrefined demerarararara sugar
225ml double cream (!)

1. Melt the butter in a small saucepan over a low heat. Stir in the chocky chip cookie crumbs & cinnamon, and combine well. Tip into a 22cm push-up-bottom (not an instruction!) TIN. Spread the mixture evenly with the back of a spoon and 'tamp down' a little to compact it, then chill it in the fridge until set.

2. Melt the dark chocolate in one bowl, and stir in the Tia or Kahlua.

3. Grate the white chocolate into another bowl, and stir the seeds of the vanilla pod into it.

4. Beat together the creme fraiche and demerara sugar until blended, then add the double cream and mix until smooth.

5. Divide the mixture into 2 bowls: Add the melted dark chocolate and Olcohol to the mixed creams in one bowl, and add the grated white chocolate and vanilla seeds to the other. (Are you still following?!)

Spoon the two chocolate mixtures on to the chilled biscuit base, and lightly mix with a fork to obtain a marbled effect.

Chill for minimum of 3 hours before serving.

Slide a knife round the inside edge of the tin to release it a little, push up bottom from underneath et voila you have something very yummy!

Bon appetit a tous......Leeann

a cage with a difference...

2011-09-21T09:27:00.002+02:00

La Cage - Maison...
This impressive carved wooden cage dates back to the 19th century and was found in the North of France.

It looks just like a real house, it has kept its original tones and is embellished with a balcony, a door and even a staircase. It was not uncommon at the time, the owners make a request of a cage in the image of their home.

What a fabulous idea, now I just need to find someone to make me one....

Leeann x

Wine inspired....

2011-09-19T10:36:00.006+02:00

It is harvest time in SW France which is a great time to be in France. I was lucky enough to take this photo before the luscious looking grapes disappeared.

We have some antique linen in stock which has been dyed "lie du vin". It is a beautiful dark purple colour and looks lovely and warm - which makes for a perfect dinner setting. Love this antique napkins which have the monogramme "R E" on them.

They are extra large and would make a fabulous table cloth for a small table or the centre of a table should you wish to not use as nakins.
You will find them here.

Wishing you all a fabulous week/Je vous souhaite à tous une semaine fabuleuse....Leeann x

French Food Friday.....

2011-09-16T00:32:00.000+02:00

This week we are taking a break from the skinny theme, and indulging in some healthy pears with some also very healthy chocolate....

About Poires Belle Hélène

This classic French recipe were invented Paris in the 19th century and were named after an opera by Offenbach. What a romantic introduction for this French dessert par excellence, a true classic, found in at least half of the restaurants of the Hexagone. It only takes a few minutes to assemble this dish if you use ready-made ingredients; it is actually not much longer to prepare half of them from scratch (the poached pears and the melted chocolate). You can even make crème Chantilly and toasted flaked almonds for a deluxe version on very special occasions.

About Poires William liqueur

A pear flavoured liqueur. Liqueur is a class of spirit that is usually sweet and often served after dinner. It is produced by either mixing or redistilling spirits with natural ingredients such as fruits, plants, flowers, or chocolate. Sugar must be at least 2.5% of the contents by weight.

INGREDIENTS
Serves 8

8 ripe, firm pears
225 gm / 8 oz golden caster sugar
1 lemon, pared zest and juice
2 vanilla pods

For the sauce

315 gm / 11 oz dark chocolate with 70-75% cocoa solids, broken into small pieces
200 ml / 7 fl oz double cream
3 tablespoons Poire William liqueur

To serve

425 ml / 15 fl oz double cream, whipped, and sweetened to taste with vanilla sugar or good-quality vanilla ice cream
110 gm / 4 oz toasted flaked almonds (optional)

1. Pour 1.5 litre / 2½ pints water into a saucepan with a base diameter of 23-cm / 9-inch.

2. Stir in the sugar, lemon zest and juice, along with the vanilla pods.

3. Bring to simmering point and heat gently until the sugar has dissolved.

4. Meanwhile, using a potato peeler, thinly pare off the outer skin of the pears but leave the stalks intact. Then slice off a thin little disc at the base of each pear so that they can sit upright. Carefully remove a little of the core from the base of each pear, using the pointed end of the peeler.

5. Put the pears into the hot syrup in the saucepan and cover with a piece of baking parchment, which needs to cover the liquid to make sure the pears are submerged.

6. Simmer the pears in the syrup for 20 minutes, then, using a small skewer, test them to see if they are tender. If not, cook for a further 5 minutes and test them again.

7. Leave the pears to cool in the syrup, or they can be stored in the syrup in an airtight, polythene container in the fridge for a couple of days.

8. To make the sauce, put the broken-up chocolate, cream and liqueur into a heatproof bowl set over a pan of barely simmering water, making sure the bottom doesn’t touch the water, then, stir constantly as the chocolate melts until the sauce is smooth and glossy.

9. To serve, drain the pears and serve them with the hot chocolate sauce, and some vanilla ice cream or whipped cream. Or, serve the pears with crème Chantilly – whipped cream, which has been sweetened with vanilla sugar – and scatter toasted flaked almonds over the top.

Bon appetit a tous.....Leeann x

a normal day in SW France...

2011-09-14T16:13:00.006+02:00

My day has gone something like this......

1. Have a visit from an antique dealer friend who arrives with prospective present for antique dealer boyfriend's birthday - decide that it will be fine but need something else to go with it which brings me onto task 2

2. Accompany friend to another friend's antique shop where I see perfect present for boyfriend so buy it and between the two of us manage to carry it back to my garage where I try and hide the best that I can.

3. Decide I need a sweet fix so pop to shop and guess what is next door to the shop.....another antique shop. I think that you will guess the rest......instead of coming home with just a bag of bon bons I end up bringing an antique manequin with me.

4. Finish ironing a sheet which is supposed to be stock for the shop, instead whilst ironing I think....this would make a fabulous curtain for my bedroom. So I get big ladder out of the garage and up I climb to remove existing curtains. I then pin the sheet carefully where the pole will go.French boyfriend arrives so I ask him to give me a hand to remove gently but I tell him in English, he does not understand and then tells me that I should have told him in French! Manage to repin, fold carefully and take to my lovely sewing lady who advises that it will be ready Friday afternoon.

And to think that it is only 4:30 pm........it is funny how some days you get a lot of things done and other days nothing at all.

All I need to do now is keep boyfriend out of the garage until his Birthday on Monday....

A tres bientot, signed a très occupé Leeann x

love this song....toi et moi

2011-09-13T12:17:00.004+02:00

There is something catchy about this song that I simply adore....

Lyrics :

Moi et toi/You and me

I would like to go
To the sea
Lying on the sand
Take a little air
And smell the spray
Stay again
Stay until
The body is salted

[Chorus]
We would stay just you and me
Near here or over there
Without worthy and faithless rules
When you want, we will go
All the colours of the sky
A fill of bottles
Rhum, wine, honey
When you want, we will go

Hidden by the dunes
Between sky and sea
Steal a little peace
Choruses to the nave
Of course you’ll be there
Me snuggles against you
I would tell you this dream
When you want, we will go

[Chorus]
We would stay just you and mer
Near here or over there
Without worthy and faithless rules
When you want, we will go
All the colours of the sky
A fill of bottles
Rhum, wine, honey
When you want, we will go

If we live hidden
If we live damned
And if time is counted
We frustrate our shames
Over there you can lie
Over there you can cheat
Over there we can dirty, over there
We can…be just you and me

[Chorus] (x2)
We would stay just you and me
Near here or over there
Without worthy and faithless rules
When you want, we will go
All the colours of the sky
A fill of bottles
Rhum, wine, honey
When you want, we will go

Leeann x

where does the time go?

2011-09-12T13:57:00.004+02:00

{image courtesy of the very fabulous Rodney Smith}

I cannot believe that it is already Monday, the weekend whizzed past as has 1/2 of Monday.

So many things to do, I wish I could turn the hands of the clock back in order to gain a few hours or even a few days? What do you think - good idea or not?

Leeann x

Who's a clever girl then...

2011-09-11T09:53:00.009+02:00

Last night we attended the vernissage/opening night of a fabulous art exhibition, which included ceramic sculptures, made by my lovely and very clever neighbour; Hayley-Jay Daniels, which was being held in a fabulous Chateau in the nearby village of Duras.

Her fabulous sculptures, looked perfectly at home, against the medieval walls of thick stone and fabulous wooden windows and doors.

I think that the hands should be a permanent exhibition as they certainly made the old chimney come alive again....

An to think that all of these fabulous scultures are made in ceramic, the detail is incredible...

In this photo, you can see more of the room and even catch a glimpse of Jay alias "the lovely lady in red".

And here she is....my very lovely and talented neighbour. Felicitations Jay, on a great opening night and I am sure that this is such the tip of the iceberg.

We cannot wait until you start offering classes and both of us would like to enrol but think that I maybe best suited to making pots....

Felications encore et beaucoup de bisous, Leeann et Guy

bon week-end a tous...

2011-09-10T13:14:00.003+02:00

{photo from here}

Bonjour from a very sunny SW France. Just a quick note to wish you all a tres bon week-end where ever you are in this very interconnected world of ours..

Leeann x

French Food Friday - Madelines

2011-09-09T00:14:00.001+02:00

{photo from the Skinny French Kitchen}

Continuing on with the French Food Friday theme, this weel we have another fabulous and of course very French Recipe from Harry Eastwood's "Skinny French Kitchen'.

Madelines

Ingredients

•1 tbsp Vegetable oil for brushing
•4 Medium free-range eggs
•0.5 tsp Salt
•100 g (3.5oz) Caster sugar
•100 g (3.5oz) Plain flour, sieved
•1 tsp Baking powder
•80 g (2.8oz) Ground almonds
•0.5 tsp Vanilla extract
•0.5 tsp Almond extract
•50 g (1.8oz) Butter, melted

Step-by-step

1.Preheat the oven to 210°C/410°f/gas mark 6 and brush a little vegetable oil inside the madeleine moulds.

2.In a large mixing bowl, whisk together the eggs, salt and sugar until bubbly. Next, add the remaining ingredients and mix into the eggs with a balloon whisk.

3.Spoon the mixture into the madeleine moulds, filling them only three-quarters of the way up.

4.Put the madeleine tray flat in the freezer for ten minutes and refrigerate the remaining mixture for the next batch. It is important to chill the cake mixture at this stage, since it’s the contrast between cold and hot that gives you the characteristic little bump.

5.Once chilled, cook in the middle of the oven for ten minutes.

6.Remove the cooked madeleines from the oven, unmold and wash the mould before repeating the process of greasing and filling the moulds, freezing for 10 minutes and cooking.

7.Store in an airtight container for up to three days, or freeze in an airtight box.

Harry’s tip – If you want to try different flavours, omit the extracts and replace with grated orange or lemon zest. You could also substitute a couple of tablespoons of flour with cocoa powder to make chocolate madeleines.

Bon Appetit a tous, Leeann x

well dressed mannequin...

2011-09-06T14:11:00.002+02:00

{image from here}

When I saw this photo I thought wow. It contained all the things that I adore...vase with flowers,wooden parquet style floor, fabulous bath and the object that I adore the most - the fabulous and oh so well dressed mannequin complete with fur and strings of pearls.

I bought one similar a few years ago and no matter what I dressed her in she never seemed complete. Hence I have a feeling that she will be getting a new wardrobe this Autumn. All I need to do now is find a fabulous fur and lots of pearls.....any ideas as to where I can find them?

Leeann x

old but new at the same time...

2011-09-05T12:30:00.001+02:00

I hope that you had a new weekend. We had a fabulous weekend and manged to go to two markets and 4 vide greniers and also visited a couple of new Salon de thés - hence today I am feeling a little jaded.

At the first vide grenier, I inquired about a gorgeous soupiere which has a lovely blue and white toile de jouy pattern on it. I was pleasantly surprised when the vendeur advised that she was selling the whole set. I paid and advised that I would return to collect.....needless to say French Boyfriend was not too happy to hear that I has purchased 3 cartons of china -all of which were rather heavy.

Next purchase was 3 lovely vintage Vierge Marie Statues which easily fitted into my basket.

{two of the statues that I found yesterday}

We then headed for the next vide grenier, which was being held in a field. For some reason I prefer these to the ones held in the centre of the village - why I am not exactly sure.

At the first stall that I stopped at, I was mesmorised by many chapelets (rosaries) hanging on a stand. The vendeur advised that they were old but new as they were found in an old shop hence they have never been used. They really are stunning and all are different in terms of colour, size and crosses.

Other finds of the day included stands for putting your knife on, which I have realised that are necessary as if you do not have them on the table, the french place the used knife directly on the table cloth as the French do not change cutlery between courses hence putting the used knife on the tablecloth is normal practise.

A lovely jewellery box which will perfect for storing my lovely chapelets in......

Another tresor was a rather large and very heavy candelabra and from the same dealer this lovely applique which I adore.

I plan to update the online shop with the new stock, later today but have a few things to do in the interim.....unfortunately work comes before play!

Très bonne semaine a tous..... Leeann x

bon week-end a tous...

2011-09-02T20:44:00.002+02:00

{photo taken by moi, Bordeaux 2011}

Wishing you all a "tres bon week-end"...Leeann x

French Food Friday...

2011-09-02T00:44:00.000+02:00

Continuing with the French food Friday theme, here ia another recipe from The Skinny French Food cookbook, written by Harry Eastwood.

This one is a favourite of mine, as duck is a particular favourite of mine. Note I did not really eat a lot of duck before but as a result of living in an area of France reknown for its duck and having a French boyfriend who lives on duck, I have come to enjoy the taste of it.

Serves 6 (473 calories per serving)
INGREDIENTS
6 duck legs, skin on and bone in, weighing 250g each
a little salt, for the skin
For the marinade
6 garlic cloves, peeled and finely minced
plenty of freshly ground black pepper
½ tsp freshly grated nutmeg
3 tbsp fresh thyme leaves

METHOD

Preheat the oven to 220C/200 fan/425F/gas 7 and put a full kettle on to boil.
While the kettle is heating up, bash up all the marinade ingredients in a mortar and pestle.
Place the duck legs skin side up on a wire rack over the sink and pour the boiling water over them. You will see the fat visibly tighten and shrink. Next, pat the skin dry and sprinkle a little salt over it. This will help to make it crispy.
Spread the marinade mixture on the flesh side (i.e. the underside) of each of the duck legs and sit them, skin side up, in an ovenproof baking dish.
Put in the top of the oven for 10 minutes, then reduce the temperature to 120C/100C fan/250F/gas ½ and move the dish down to a rack in the bottom of the oven.
Cook the duck for 3 hours in total. Serve hot from the oven.

TIP If the skin is not crispy enough, I like to give the duck legs a 3-minute blast under the grill at the end. What’s magical about this recipe is the combination of crunchy skin and melt-in-your-mouth flesh.

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Bon appetit et un tres bon week-end a tous, Leeann x

Fab French Shop Update...

2011-08-31T12:01:00.011+02:00

The latest Mathilde M order has arrived with another due mid September.
Included in yesterday's delivery were lots of lovely fragrant items including:

Gorgeous gift sets containing a hand towel, packaged soap and fragrant smelling angel.

There is something special about the packaging and the metal boxes that these come in are so pretty, love the attention to detail.

These rose shaped soaps are a personal favourite and they smell gorgeous, hence the name of the perfume "Rose Ancienne".

This is the box that they come in, complete with dark grey ribbon.

Lots of little soaps which I think make the perfect gift, we sell a lot of these and package them in lovely Mathilde M paper carrier bags complete with angel and Mathilde M logo.

We also have more cushions in stock including these large rectangle shaped cushions with angels kissing.....these look great when displayed on a day bed.

New for 2011 are these fabulous canvases, click on the photo and you will see how detailed they are....

Love these hand towels and again these make for a gift with a difference. We also have matching cushions and curtains in stock. This design is a personal favourite and the cushions have been one of our best selling items in 2011.

Hope that you enjoyed the update, I am now off to update the online shop.

A tres bientot, Leeann x

love this photo....

2011-08-29T11:34:00.004+02:00

{fabulous photo from here}

I am supposed to be measuring and photographing new stock but got distracted and stumbled across this fabulous photo.

Love the attention to detail in this room, so many interesting, lovely French items. For more loveliness click here.

I had better get back to the measuring......a tres bonne semaine a tous Leeann x

p.s. This morning I received some more of the toile de jouy lingerie/linge bags in some different and very pretty colours!

French Food Friday....

2011-08-26T00:47:00.002+02:00

For the next few French Food Fridays, I will be sharing with you a few recipes from a book that belongs on the book shelf of any lover of French food.
This is a cookbook with a difference as the recipes do not contain as much fat as the original recipes but equally still retain the French flavour that made them famous in the first place.

The book is called the Skinny French Kitchen and is written by Harry Eastwood, alovely English girl who grew up in and continues to work and live in Paris.

Harry has recently launched petits pois cakes, a company that makes very yummy cakes with a catch - one of the main ingredients in the cakes is a vegetable.

Moving right along, the first recipe that I have tested this week is Asparagus, Fig and Crispy Ham Salad, you will find an extract of the recipe from The Skinny French Kitchen.

Asparagus, Fig and Crispy Ham Salad
This salad is a bit like me: it sounds French, but it’s not! I made this recipe up because I so badly wanted a salad that combines these flavours and colours. The various Frenchies for whom I’ve cooked it have loved it, so I don’t feel too bad about including it here.

serves 6

161 calories per serving

Ingredients

•800g fresh asparagus, wooden ends snapped off

•6 slices cured ham (such as Bayonne, Parma or prosciutto)

•6 handfuls rocket leaves, washed and dried

•30g fresh pine nuts, toasted

•6 fresh figs, cut into quarters

•a small handful chives, very finely chopped

For the dressing

•4 tsp balsamic vinegar

•2 tsp olive oil

Method

1.Blanch the asparagus in boiling water for 2 minutes, then drain and run under the cold tap until cool. They want to be barely cooked and very green in colour for this salad.

2.Cook the ham in a dry frying pan for 5 minutes each side, or until crispy. You will probably need to do this in two batches. Set aside to cool and crisp up.

3.Whisk together the dressing ingredients in a large mixing bowl. Add the rocket and asparagus, then give them a good toss.

4.Pile the salad on to a serving platter or six individual plates and scatter the pine nuts, fig segments, chives and shards of crunchy ham over.
Cooking Tip - If you want to make this ahead of time, blanch and refresh the asparagus and keep them in the fridge. Cook the ham ahead of time too and keep it on a plate (not in an airtight container, which would take away the crunch). Rocket is not a good candidate for sitting
out ahead of time, however, since it wilts really fast. The best way to keep rocket super-crunchy (and also to neutralize its pepperiness) is to keep it in a bowl of cold water with ice in it and pat it dry just before serving. When doing this, you will also very likely find that your rocket goes really, really curly! I love it when rocket does that.

Skinny Secret - I think that one of the (many, mysterious) reasons that French women are slim is because there is such a salad culture in France. The salads over here are huge and so full of different ingredients that it’s common to have one for lunch and not eat again until dinner.

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Je vous souhaite a tous un "French Food Friday" fabuleux...L x

Yummy time of the year...

2011-08-23T19:23:00.002+02:00

It is a yummy time of the year here in SW France, if you a lover of figs or figues as they are called in French.

I adore them and as you can see, we have a basket full of lovely ripe figs. I am thinking about making jam but any other ideas would be gratefully accepted.....

Leeann x