Skip to main content

last weekend's photos part 2..



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

Comments

  1. Gorgeous photos and it looks the kind of place where you can't fail to have a tres bon weekend! XXX

    ReplyDelete
  2. Beautiful village. I will be back home in a couple of weeks and would love to visit this Dordogne town

    ReplyDelete
  3. Perfect ! If I were to imagine what a village in the Dordogne would look like, this is it :)

    ReplyDelete
  4. Much as I love the look of those pumpkins I'd hate to have to carry one home in my shopping bag.

    ReplyDelete

Post a Comment

Popular posts from this blog

French food Friday...Honey Lavender Icecream

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 som…

a good idea..

{fabulous shop in St Emilion, photo taken by moi}
Bonjour from a sunny but chilly SW France,

Hope that you had a nice weekend. We spent yesterday afternoon at a furniture auction but I will tell you more about that later in the week.

Last weekend we bought a lot of wine cases as we thought that they would make good storage, as shown in the photo above.

I particularly liked the idea of making a set of drawers with them or perhaps even a serving tray like this.

{photo from here}
We have quite a few boxes and wine box ends so any ideas that you have would be gratefully received...
Mille mercis et bonne semaine a tous.....

Leeann x

French Food Friday.....

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…