French food friday....crème caramel

recipe and photo from here

 Bonjour from a chilly SW France,

I am in the mood for caramel and hope that you are too.....

crème caramel

Serves:  8 Preparation time: 30 minutes (plus 4 hours refrigeration) Cooking time: 1 hour

You will need170g caster sugar 375g tin sweetened condensed milk 5 eggs 600ml milk 400ml tin half-fat coconut milk

Method

1. Preheat the oven to 180°C/350°F/gas mark 4.
2. To make the caramel, put the sugar in a small heavy-based pan over a medium heat. Stir occasionally with a fork until the sugar has dissolved and the caramel is dark golden.
3. Remove from the heat and pour carefully into a non-metallic 23cm ovenproof dish (hold the dish with a tea towel while you pour the caramel – it will be very hot). Put the dish in a deep roasting tin.
4. Whisk together the condensed milk, eggs, milk and coconut milk. Strain into the dish over the caramel. Pour hot water into the roasting tin to reach halfway up the dish (this turns it into a bain-marie), cover the tin with foil and bake for one hour.
5. Test if it’s ready by lifting the foil and jiggling the dish — the custard will look set but wobble like a jelly. Remove the dish from the tin, cool and refrigerate for at least four hours.
6. To serve, run a small knife around the edge of the dish and then put a serving plate on top. Carefully turn both the dish and serving plate over, holding them firmly together, then lift off the dish.

Tip: The coconut milk is perfect after an Asian meal, but replace it with milk if you prefer.

bon appetit à tous, Leeann x

love this...

 

photo from here

Bonjour mes belles,

There is something about toile de jouy that is timeless and looking at this photo makes you understand why....fabulous and very French!

à très bientot, Leeann x

Happy St. Catherine’s Day.....

Today, November 25, marks the day where single French ladies celebrate the steadfast resolve of a fourth-century gal named Catherine of Alexandria, today our Patron Saint of Milliners and Couture. 

The story goes that Roman Emperor Maxentius had his eye on Catherine, but she refused to marry him and was promptly executed. (Another story, by way of the church, says she was executed for spreading Christianity across Europe.) Either way, Catherine was named the patron saint of unmarried women nine centuries later, and on this day, girls in France place hats on their heads—traditionally a starched cap on the eldest unmarried woman in town and paper bonnets on the heads of the others—and spend the day praying to St. Catherine for husbands, and to honour women who've reached 25 years of age but haven't married—called "Catherinettes" in France.

Catherinettes send postcards to each other, and friends of the Catherinettes make hats for them—traditionally using the colours yellow (faith) and green (wisdom), often outrageous—and crown them for the day. Pilgrimage is made to St. Catherine's statue, and she is asked to intercede in finding husbands for the unmarried lest they "don St. Catherine's bonnet" and become spinsters. The Catherinettes are supposed to wear the hat all day long, and they are usually feted with a meal among friends. Because of this hat-wearing custom, French milliners have big parades to show off their wares on this day.

The French say that before a girl reaches 25, she prays: "Donnez-moi, Seigneur, un mari de bon lieu! Qu'il soit doux, opulent, libéral et agréable!" (Lord, give me a well-situated husband. Let him be gentle, rich, generous, and pleasant!")

After 25, she prays: "Seigneur, un qui soit supportable, ou qui, parmi le monde, au moins puisse passer!" (Lord, one who's bearable, or who can at least pass as bearable in the world!")

And when she's pushing 30: "Un tel qu'il te plaira Seigneur, je m'en contente!" ("Send whatever you want, Lord; I'll take it!"). An English version goes, St Catherine, St Catherine, O lend me thine aid, And grant that I never may die an old maid.


Je souhaite une bonne fete de Ste Catherine à toutes les jeunes (et moins jeunes) filles......amicalement, Leeann x

French Food Friday...Pear and Almond Frangipane Tart

photo and recipe from here

 

 

Bonjour mes belles,

 

This weeks recipe comes from my favourite food blog which just happens to be written by a fellow kiwi.

 

It is a little ironic as I had already found a French recipe in a cook book written by Sophie Dudemaine and then Sarah featured this recipe so it was fate.....that and the fact that French Boyfriend loves pears and loves it when he walks in the door and there I am with tablier on, cooking up a storm.

 

 

Pear and Almond Frangipane Tart

 

5 cups water
1 cup sugar
1 vanilla bean, split lengthwise, seeds scarped out with the tip of a knife
1/2 tsp almond essence
peel from 1 lemon
3 Berre Bosc or William pears

Put all ingredients (including vanilla bean seeds) except the pears in a big wide pot and bring to the boil stirring for a few minutes to dissolve sugar, then reduce to a simmer. In the meantime carefully peel your pears then put all together into the simmering liquid, if they are not fully covered add a little more water to cover them.

Leave to cook for about 10 minutes if you have already ripe pears, 20 minutes for almost ripe pears and 35 minutes for absolutely rock hard. Test for doneness by piercing one to ensure the it is just soft but not mushy. Once the pears are cooked, remove carefully with a slotted spoon and put in a container, standing upright, and pour poaching liquid around to cover. Once cool core and cut into eighths- you may not use every piece, but the left over slices are delicious!

Pastry:

1 cup plain flour

1/4 cup ground almonds

1/2 icing sugar

60g chilled butter, chopped

1 egg yolk (keep white)

1/2 tsp almond essence

1 tbsp ice water

Frangipane:

100g butter, at room temperature

1/2 cup caster sugar

1 egg and 1 egg yolk

1 1/3 cups ground almond

1 tbsp plain flour

1/2 tsp almond essence

1/4 cup icing sugar for dusting

250ml softly whipped cream 

1 tbsp Amaretto or similar liqueur

1 tbsp icing sugar 

(optional to serve)

 

For pastry whizz flour, almonds and icing sugar in a food processor to combine. Add butter and whizz to form breadcrumbs. Add egg and yolk, almond essence and water and pulse until pastry just comes together. Tip out onto a floured bench and form into a disc.

Cover in plastic wrap and refrigerate for half an hour.

Spray a 25cm removable base tart tin with cooking oil and roll pastry out with a rolling pin between two sheets of baking paper to about 1/2cm thickness.

Remove one sheet of baking paper and carefully roll over the rolling pin, then unroll pastry-side-down into the tart tin. Remove top sheet of baking paper and trim...this all sounds ridiculously easy, but it's not quite as simple as it sounds.

The good news is the pastry is quite easily squished and mended when it tears, so if necessary patch it back together! Prick the base with a fork and refrigerate tart base for at least half an hour before baking.

 

Preheat oven to 180˚C (350˚F). Whizz second lot of butter, caster sugar, eggs, almonds, flour and almond essence in a food processor.

 

Line the 25cm pastry shell with baking paper and fill with baking beans or weights. Bake for 12 mins then remove paper and beans and brush the base with a little of the separate egg white, lightly whisked.

Return to the oven for 5 minutes.

Remove from the oven and spread frangipane evenly into base then arrange pears on top and bake for a further 20 minutes, until the frangipane is lightly golden.

 

Cool before removing from base, sprinkle with icing sugar if desired and serve with vanilla bean ice cream and/or softly whipped Amaretto cream. Serves 8-10

bon appetit à tous, Leeann

 



 

 

 

simple yet chic...

photo from here

Bonjour mes belles,

As you all know  I am a great fan of pinterest, so many fabulous photos and ideas. It really is a great invention and I find it easier than storing lots of photos on my computer....

Found this photo this morning, such a great idea and the effect is so chic and fresh looking.

I have some glasses and a silver tray so just need some bulbs and nuts....I will add the nuts to my list for next week for my hunting and gathering mission. 

amicalement from a chillier SW France, Leeann x 



decorating the natural way...

 

photo from here

 

Bonsoir mes belles,

 

I don't know about you but I am looking forward to starting the decorating, not long to go now.

 

There is something about hunting and gathering that I enjoy and plan to do lots of it next week. Hunting for moss, pine cones and lots of lovely greenery. Nothing like a touch of green and the smell is lovely and fresh when you enter the house. Add a few lights and a few decorations strategically places and the job is done.

 

Hence when I found this article, it was exactly what I needed to get me in hunting and gathering mode.

 

amicalement, Leeann

week-end tresors...

Bonjour mes belles,

I hope that you all had a fabulous weekend. Yesterday we got up at 6am with a view to going treasure hunting. I had a quick look out the window, no sign of rain so said to FB looks okay, on y va.

The temperature reading in the car was 4 degrees so pleased that we had wrapped up warmly. Unfortunately there was thick fog and the country roads are a bit dangerous at the best of times and FB kept saying that he could not see a thing hence it was a miracle that we arrived in one piece.

Arrived at our destination a local hall in a small village with a few cars parked outside. I think that the cold and the fog had put a lot of people off the idea of having a stand.....

 Despite the lack of sellers, I found a couple of fabulous items including a stunning antique French Pocket Watch Holder which was found in a local chateau. It even comes with a crown inside...

It really is a gorgeous piece and would make a fabulous gift.

In the photo below you can see the flower shaped hook which would have held the pocket watch and also the crown.

 

*******SOLD*********

 

 

Next up was a vintage French sheet which is in immaculate condition as a result of next to no usage, as it was stored in an armoire and has the most beautiful and very large monogramme. It really is a lovely sheet and is practical as it made from a heavy metis cotton hence it is one that you can use and not worry that washing it will wear it out.

 

 

 

 

Last find of the day was this fabulous, very large rosary which was worn by the monks and nuns around their waists when making the pilgrimage to Lourdes and dates back to the late 1800's.

 

 

It is impressive in size and features  70  big carved pearls - 15 oblong beads  - 1 heart  shaped connector and 1 wooden crucifix.

 

The heart shaped connector has the inscription "Souvenir de  ND de LOURDES"on one side and "Coeur Immaculé de Marie, Protegez Nous" on the other.

 

 

 

 

It is lunch time and my tummy is rumbling so off I go......

 

très bonne semaine à tous, Leeann x





bon week-end à tous...

Just stopping by to wish you all a très bon week-end, where ever you are in the world, hope that you have a fabulous one.....

Leeann x

Made this last night.....

Bonjour mes belles,

Last night I made tarte aux pommes and posted a photo on facebook.

I had a request for the recipe and thought that I had already shared this with you but could not find it so here it is.

This recipe is a favourite of mine and French Boyfriend adores it.....end result in the winter months I make it at least, once a week.

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. The thinly sliced apples on top caramelize as the tart bakes.

French Âpple Tarte

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 - I have tried all and I prefer ouff pastry best but it is up to you and which you prefer as it works with most kinds

3 large Golden Delicious apples—peeled, halved, cored and sliced 1/8 inch thick

1/4 cup light brown sugar

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.

Make Ahead The apple tart can be baked one day ahead. Wrap well and let stand at room temperature.

Hope that you enjoy it as much as we do.....

 

à très bientot, Leeann x

beaucoup de soleil...

Nothing nicer than seeing dazzling Autumn leaves basking in lots of lovely sunshine.....

amicalement, Leeann x

bonjour à tous...

Bonjour mes belles,

Today has been consumed by cleaning, sound familiar? Cleaning is one of those chores where you start small and end up big. End result mop, dyson and rest of cleaning club have all had lots of lovely exercise as has the iron!

It is supposed to get very chilly here so I am in cosy mode which has involved replacing summer  bed covers with nice feather duvets so I am looking forward to a cosy night with FB as my bed is looking rather fabulous and oh so clean. There is nothing nicer than freshly washing and ironed sheets, my idea of heaven.

Unfortunately I have not had time to photograph the rest of the goodies but hope to get back to this tomorrow.

I could not resist sharing a photo of one of the new arrivals as she really is stunning and a little bit different. I love the black background as it makes her pop out at you....a picture with a difference!

Back to the domestic duties, I must go......

très bonne semaine à tous, Leeann x

week-end tresors....

 

 

Bonjour from a finally sunny SW France,

 

I am feeling particularly happy today and have been all weekend and feel that the All Blacks defeating France in Rugby on Saturday night may have played a part in this bout of extreme happiness. Needless to say French Boyfriend is not as happy as you may well imagine and I have not helped matters by talking about it......

We had a good days treasure hunting yesterday and I am in the process of updating the on-line shop this morning whilst French Boyfriend is out searching for more treasure.

One of my personal favourites, is this stunning antique holy water font which is the nicest that I have ever come across.

The detail on the metal statue is amazing, right down too the angels that appear on the font part.

A close up of the angel who is holding a water jug pointed in the direction of the holy water font....

You will find her here.

Another find was this very decorative lion door knocker which is not old but has a lovely patina that comes with time.

You will find more details here.

I am now off to take photos of the other new items, back later.

à plus tard, Leeann x

French Food Friday...Pot de crème au chocolat

recipe and photo from here

Bonjour mes belles,

I am a caramel lover hence this recipe is one of my favourites. Caramel gives this classic French recipe a bit of a kick....the perfect kick start for the week-end peut-être

 

Pot de crème au chocolat

Serves: 8–10
Preparation time:  20 minutes plus one hour chilling time

You will need

For the salted caramel:
150g sugar
50g whipping cream
50g double cream
60g butter
Pinch of sea salt

For chocolate cream:
225g whipping cream
225ml milk
4 large egg yolks
45g sugar
180g dark chocolate, 70% cocoa solids, chopped

Method

1.Make the caramel first. Put the sugar in a heavy-based pan over a moderate heat, stirring at all times until it begins to melt. Stop stirring and cook until the sugar has turned to a dark caramel.
2. Remove the pan from the heat and add the cream, stirring constantly with a whisk – it will spit, so stand back. Add the butter and mix until it has melted (return it to a low heat if necessary). Sprinkle the salt over the caramel, stirring until it is dissolved, then remove the pan from the heat if you have replaced it there, and empty the caramel into a bowl. Set it to one side.
3. Then make the chocolate mixture. Cream the egg yolks and sugar together until the mixture forms a ribbon, and bring the cream and milk to the boil. Pour the boiling liquid on top of the egg mixture, whisking continuously. Then pour the mixture back into the pan and cook it over a low heat until the mixture has thickened and the temperature has reached between 80–85°C.
4. Put the chopped chocolate in a bowl and pour the egg and cream mixture onto it, stirring all the while. If you have a hand blender, blend so that the mixture is smooth and emulsified; if not, beat it well. Divide the chocolate filling between the serving dishes – ramekins or glasses, perhaps – and put them in the fridge for an hour. Then pipe the salted caramel on top of the chocolate cream. Keep them refrigerated until you are ready to serve and, if you wish, top with some warm chocolate sauce before serving.

bon appetit et très bon week-end à tous, Leeann x

emergency first aid...

Bonjour from a still rainy SW France,

Our post lady informed me this morning that the wet weather is linked to the moon. Moon or not, I just wish that it would go away......

Looked at my latest acquisition this morning and thought that she looked a little sad compared to the other "ladies" so whipped out some lace and gently bandaged her, not a bad effort considering that it has probably been 20 years since I last attended a first aid course!

 

I think that the top piece would look better black but I do not have time this morning to get the paint out. What do you think, leave like this or paint it black?

 

Speaking of paint, the other night I transformed a hanging star decoration, that was covered in black lace, with some white Annie Sloan paint and are very pleased with the result, photo to come I promise.

 

I am supposed to be in shop mood today but am waiting for closing time as I have had some new cosy type curtains delivered this morning and am very impatient to hang them.....

 

à plus tard, Leeann x

 

  

good intentions...

Bonsoir mes belles,

Not sure where today has disappeared to and it appears to be getting darker earlier so feels later than it really is.

This morning saw the arrival of a carton of mulled wine spices which means that my wee boutique is smelling fabulous as will the house when I start using some....for me these is an essential item for getting cosy.

about an hour or so ago, I thought that I would step out and buy a magazine and on the way back from the square, you will never guess what I found in a friend's depot de vente....

She needs a bit of work as you can see from the photo but for 23 euros, it was a must have/ The stands alone are currently selling for around the 50 euro mark and my first thought was to buy it purely for the stand but now I am thinking that I quite like her shabby style.

It started with going out for a magazine and ended with carrying home you know what....a girl can never have to many, I now have 4 in my boutique and a 5th who resides in one of the apartments.

Not sure that French Boyfriend will be of the same opinion so my plan is to hide her somewhere before he comes home....

à demain, Leeann x

rainy day in SW France

photo from here

 

 

Bonjour from a rainy SW France,

 

We were hoping to finish moving all of our things out of the shop in Castillonnes today but the weather is not the best today as it is rainy and windy so fingers crossed that we have better weather tomorrow.

 

As I write this post the rain has started to fall, there is rumble of distant thunder and a lovely smell of tart aux pommes cooking in the kitchen. I adore rainy days when inside...much nicer than being outside shifting furniture!

 

très bonne semaine à tous, Leeann x

 

 



French Food Friday...Poires gratinées au roquefort

photo and recipe from here

Bonjour mes belles,

It is pear season here in France and I thought that this recipe was an interesting one when I first stumbled across it. The French classify this as a dessert recipe but I  thought that it would make for a great starter.....English version follows on after the original recipe.

 

Poires gratinées au roquefort

 

Ingrédients

• 150 g de Roquefort
• 4   belles poires pas trop mûres
• 75 g de mascarpone
• 30 g de pignons de pin
• 1 petit verre de porto ou de banyuls
• 1/2 citron

 

Allumez le grill du four.
Épluchez les poires et coupez-les en deux. Frottez-les aussitôt avec le demi-citron pour éviter que la chair ne noircisse.
À l’aide d’une petite cuillère ôtez le cœur et creusez un trou un peu plus grand.
Disposez ces demi-poires sur un plat.
Écrasez le roquefort avec le mascarpone et le porto et remplissez en le coeur des poires.
Parsemez de pignons, poivrez et faites gratiner au four 10 minutes environ.
Servez avec le même vin que celui utilisé.

 

Accompagnements

Un Porto ou un Banyuls

 

and now in English.....

 

Ingredients

• 150 g Roquefort
• 4 large ripe pears
• 75 g mascarpone
• 30 g of pine nuts
• 1 small glass of port or Banyuls
• 1/2 lemon


METHOD

Turn on the grill.

Peel the pears and cut them in half. Rub immediately with half a lemon to prevent the flesh from darkening.

Using a small spoon remove the heart and dig a hole a little bigger.

Arrange the pear halves on a plate.

Crush the Roquefort then mix with the mascarpone and port. Place the mixture in the core of the pears.

Sprinkle with pine nuts and some pepper then  brown in the oven about 10 minutes.

Serve with the same wine used to stuff the pears.

 

....bon appetite à tous, Leeann