Skip to main content

Marvellous moss...


Sorry for the lack of posts but I got side tracked making macarons which came out better than I expected and disappeared quickly.

The next day I went out to gather some moss and ran into some goats that had escaped and followed me down the road as they thought that I may have something to eat in my shopping basket....life is never boring and I was happy to arrive home with moss in my basket and no goats!

I love moss and it is useful to cover plastic pots. I want to make some moss balls and this is on my list of things to do.

Speaking of things to do I am in the process of trying out some new recipes this week and today made some  hokey pokey biscuits which are a New Zealand treat and then made some lemon poppy seed muffins for the first time.

They are very yummy and French Boyfriend  has given them his seal of approval so fingers crossed the guests think the same. 

I had better fly as I have windows to clean. It is sunny and 15 degrees here today so perfect weather for cleaning.

à demain, Leeann x

Comments

  1. I can imagine you being trailed by goats. They can be insistent!
    I think your marble is from Caunes-Minervois, in Aude.

    ReplyDelete
  2. Bonjour Leeann,

    How funny the goats following you, hope they got back home again. Hokey pokey biscuits, you can't beat them.
    Have a great Thursday
    hugs
    Carolyn

    ReplyDelete
  3. Goats in Eymet? Whatever next. I'm sure your guests will enjoy the lemon seed muffins, I know I would.

    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…