Skip to main content

mardi matin...

Bonjour from a rainy SW France,

I hope that you all had a fabulous Easter. I cooked the 7 hour lamb, which apart from a wee glitch - the leg of lamb was bigger than my casserole dish and required French boyfriend at 5h30 in the morning, to find a saw to cut a piece of it, which went down a treat along with the chocolate mousse.

Alas today we are returning to work albeit a sluggish start..let's open that the sun appears later in the day....

Je vous souhaite à tous une semaine fabuleuse avec beaucoup de soleil, Leeann x


  1. Dearest Leeann,

    What a story for cutting it at 5:30 AM! But it turned out to be a delicious meal. Glad you enjoyed your Easter time!


  2. Hello!Delayed Happy Easter greetings!I made you 7 hr lamb and it was fabulous. My husband suggested the saw too!! but I just wrapped it in foil and then covered the whole pot with foil and placed it on a cookie sheet in case it dripped. At the end I thickened it w a little butter flour rouge...I also served a ham so there were plenty of leftovers...We like our lamb with a little mint jelly too...I will definitely make it again! thanks...Jennifer aka Gigi


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


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


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…