A scoop of yogurt mascarpone cream and grapes, flambéed with Armagnac bring total silence to the dinner table.

In my garden, we have delicious grapes growing all along our terrace and balcony. I have no clue what they are called, but I devour them.  I have planted my two favorites in the potager: Chasselas and Muscat; of which we had our first harvest this year. The wine grapes( the domaine of mon chéri) will hopefully be planted next year with proper fanfare when all our friends and children and their friends will show up(hopefully!) with muscle and vigour to help. They will be rewarded with great food…cooked by me of course!

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. I managed to grab the last two bunches of grapes of this  season for a dessert I  have been planning to post, but haven’t yet found the time to do it. I bought  the last of les raisins d’Italie, a nice green and firm grape, perfect for this dessert.

Yogurt marcarpone cream with armagnac flambéed grapes.

What else can I say. I just simply love dessert. Leaving a restaurant without finishing my meal off with dessert, is…to say the least, sad, or better yet, depressing. It needn’t be a fancy affair. A yogurt. Or a fruit. A scoop of ice cream. In this case fruit and yogurt and a luscious cream. Oh, and a drizzle of Armagnac lit up to a pretty blue flame. Et voilà, c’est fait. Dessert is served.

Yogurt marcarpone cream with armagnac flambéed grapes.-004La recette:

  1. 200 g Greek yogurt( the sour of the yogurt adds a nice flavour to the dish)
  2. 200 g mascarpone cheese
  3. 1 vanilla pod
  4. 2 TBSP castor sugar
  5. 500 g grapes , stems removed(You can use mix of black and green grapes, although the black grapes do do tend to lose their colour  during the cooking process.
  6. 2 TBS butter
  7. 3 TBSP brown sugar
  8. juice and grated rind of 1/2 lemon
  9. 50 ml  Armagnac

► Whisk the mascarpone until light. Add the yogurt. Slit open the vanilla pod, scrape out the seeds and add to the mascarpone/yogurt cream along with the castor sugar. Mix well, cover and refrigerate until needed. Wash the grapes (of your choice) and remove the stems. There is need to remove the seeds, unless you can do it without breaking the grape. Melt the butter and sugar in a large pan. Add the grapes, lemon juice and grated rind. Let simmer over gentle heat for about 4 minutes. Be careful not to break the grapes open. Heat the Armagnac in a little saucepan, remove from the heat and light up with a match. Pour the flaming alcohol immediately and gently over the grapes. Leave to simmer for another 2-3 minutes until slightly syrupy. OR Pour the warm Armagnac onto the grapes  and flambée. Take care not to splash the flaming alcohol. Leave to cool down a little. Place a generous dollop of mascarpone in each bowl/plate and spoon in a helping of grapes. Finish off by drizzling  some   syrup over the grapes and cream. Enjoy.

► Serves 4 people.

To set food alight, is something everybody always enjoy. with ooh and aahs, mesmerized by the flames licking the food, we stare at the show. It can of course be very dangerous and not at all should children be allowed to do it. For those inexperienced, don’t do it like you see chefs doing it on television with big drama and whooshing  up to the ceiling.with 50 ml of alcohol, you already get a spectacular flame, so if you want to be on the safe side, split it up into two flambés. Don’t lean over the casserole you are about to flambé and stand far enough away, but still close enough to have control on what you are doing. You can pour a little alcohol into  stainless steel soup ladle with long handle to heat up directly over a flame and light up, then pour the burning alcohol over the pan for effect. Or you can add the alcohol to the warm grapes and then set alight. In both cases, switch off all other gas flames on the stove, stay away from candles and any other flames. If you feel unsure, skip the flambé step. just pour in the Armagnac alcohol over the grapes and let it cook for about 3-4 minutes for the alcohol to cook off. Enjoy and be safe above all else!

Yogurt marcarpone cream with armagnac flambéed grapes.-001cooking 2015à bientôt, Ronelle


Cottage(Quark) cheese with honey roasted tomatoes.

I love tomatoes baked to a confit in the oven.  I also love dessert. So serving tomatoes as a dessert is nothing strange  A creamy faisselle (quark/cottage cheese) locally made, some cherry tomatoes drizzled liberally with honey, sprinkled with chopped fresh mint and roasted in the oven to caramelize, is a perfect cheese/dessert to round off a meal. I added  in season cherries to add some seasonal spirit. It is a recipe with so many variations. I hope you’ll play around with it and come up with combinations that you love.

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ffaiselle & honey tomatoes recip

cottage cheese with roasted honey tomatoes

cottage cheese with roasted honey tomatoes-001Pincée de fleur de sel:

  • Use enough cherry tomatoes, because it shrinks away a lot during the roasting process.
  • Use maple syrup instead of honey.
  • Add other red berries of your choice instead of cherries.
  • Serve the roasted tomatoes with a thick creamy yoghurt instead of the faisselle(quark/cottage cheese).
  • Serve the tomatoes in a little bowl on a cheese platter with an assortment of cheese for a buffet.

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December ambiance 2014…and Apple, date and pear compote.

Apples and spices…only two words necessary to express winter. And the festive season. The markets groan under the weight of all the apples available and we are used to eating varieties picked recently here in our own region. We don’t even consider buying imported apples and pears when we can pick and choose between many varieties home grown. Which is exactly what I did to make this festive apple, pear and date compote. You can’t get it any easier than this..quick, simple, but so flavorful. It goes to show just once again that you don’t need complicated ingredients to get flavour into your dishes. The golden phrase in cooking is always…keep it simple and use quality ingredients.

Apple, pear and date compote -002 La recette:  Apple, pear and date compote:

  1. Peel and cut 3 firm pears and 3 firm apples into cubes.
  2. Place in a saucepan and drizzle liberally with the juice of 1 lemon.Add to the fruit mixture: 6 dates halved and seed removed, 1 vanilla pod with its seed scraped into the mixture, the grated peel of 1 lemon, 1 star anise, 1 bark of cinnamon, 1/2 tsp of Szechuan pepper(crushed in mortar and pestle, a tiny pinch of salt, 1 TBSP of maple syrup and 1tsp of cane sugar.
  3. Simmer on gentle heat for about 30 minutes or until the fruit is tender, but NOT PUREED. The fruit must still have a slight bite. Strain the compote and remove the cinnamon and star anise. Keep aside.
  4. Replace the juice on the heat and reduce to syrup.
  5. Serve the compote in bowls and sprinkle with pomegranate seeds for a fresh crunch. Drizzle with the syrup and serve with a dollop of crème fraîche.

 Serves 6 people (dessert)

Pincée de fleur de sel:

  • Instead of serving the compote as a dessert, it can be served as an accompaniment to meat like porc or veal.
  • As an accompaniment, omit the pomegranate seeds and chop a red onion into small dice. Add some of the meat juices to the onion and compote to make it more suitable for an accompaniment.
  • the compote can be served at room temperature or warm.
  • Serve with whipped cream or vanilla ice cream instead of créme fraîche.
  • It can be prepared a day ahead and reheated at a gentle temperature.

Apple, pear and date compote……………………………………………………………………………………………….

This year has passed by so quickly, totally without my permission. I have the feeling I wasn’t even present at times. I am definitely present today, the 1st of December 2014…a day I usually enjoy, because it is the day day we put up our Christmas tree, decorate it, drink vin chaud and listen to our first Christmas carols.

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Every year, since Myfrenchkitchen’s first December in 2007, I have posted on 1 December showing our Christmas tree for that year. It has just been a delight  being able to share it with you these 7 years. Little has changed in these 7 years. From the beginning I had a recipe and then rambled on about some subject with words and images and bored you with my art. the only change is probably that I don’t write from Montlouis any more, but from a barn on a farm in the south west of France.

Noël 2014-001

Some years I wrote a lot and some years my presence was few and far between. there were times I even thought of quitting. But My little blog(s) has become such a part of me, I don’t think I could let it go. I have many friends who gave it up for Facebook and Instagram, but finishing a post on my blog, still gives me such a big kick, every time.

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I hope I can be more present in the near future, but if not, then that will be OK too. I am not going anywhere and I won’t desert this baby of 7 years. This is my own little “corner”, where I write for myself and for those readers and friends who have walked alongside me all this time. It is still fun.

Noël 2014-002 And so, our Christmas this year is all in white and silver, my favorite colours for the festive season. the dry branch with moss from the garden, a pot filled with sand, candles and tea lights we burn every night for those gone, far away or just simply those we love. Noël 2014-003 Birds are omnipresent on/in our trees. and there they are again this year, perched high on the branches Noël 2014-004 I chose to hang a large brightly coloured painting behind the tree. I love the contrast of the simple tree in white and silver against the abundant colour of the painting. The painting depicts a scene in a church, which is quite fitting too. Noël 2014-005 Noël 2014-015 Noël 2014-006 Noël 2014-007 Noël 2014-008 Noël 2014-009 I wish you all a wonderful month of December. This is not the last you’ll see of me for the month, so I greet you as usual:

à la prochaine fois!


Noël 2014-013

Tarte rustique aux nectarines(rustic nectarine tart).. et le jardin de “Ronelle”

We have harvested some delicious nectarines from our newly planted nectarine tree. Our first apricots and cherries were stolen by someone..I will have to take stronger measurements against the feathered folk next year…

This rustic tart is prepared in a jiff, bakes 40 minutes, just enough time to get the coffee ready, clean up and call everybody to the table under the old oak tree.

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La recette;

tarte aux nectarines recipe-001


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Pincée de fleur de sel:

  • Use other fruits like apricots, or apples, pears, peaches, plums…
  • Use pine nuts or pistachios instead of almonds.
  • Be careful not to use too strong a honey like lavender honey which will completely overpower the tart.
  • Serve warm with a dollop of créme fraiche, or a dollop of ice cream on hot days.
  • When the flesh of the nectarines stick to the seed, place the nectarine on its stem side and cut a cheek on each wide side of the nectarine from top to bottom, close to the seed. Cut each cheek in half to get neat quarters. Cut off the rest of the flesh on each narrow side of the seed which already resembles en quarter.

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Yesterday  it was time for the new mother hens and their chicks to be upgraded to the chicken coop. When the chicks are born, I always take them and mamans from the chicken coop and keep them aside  in a basket with me where I know they are safe and I get to enjoy the chicks more as well. Every moring they are taken outside and the flap lifted and they scurry out, happy to see light(and me, I hope) and every evening they move into their beds themselves, I close the flap and bring them inside. After a three weeks or so, when the chicks are strong enough and they start walking with the rest of the flock, I walk them to the chicken coop late afternoons, have them investigate and integrate en find their spot among the others. This takes a few evenings, because the rankings have now been disturbed in the poulailler and new ones have to be established. Never a dull moment.

..les deux mamans et leurs petits poussins..

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..la poulailler “secondaire” ou elles partent en “vacances” (the holiday home where they spend their vacation)…

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..le gardien devant la poulailler (guarding the chicken coop)..

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In “le jardin de Ronelle” everything is a bit wild in July. The weeds win me over a bit, the lawns need constant mowing and trimming and deadheading drag behind. The chicks appear and begs for attention, the rabbits multiply and eat my salads… the tomatoes are growing like Jack’s beanstalk and we can keep up with the abundance of courgettes! Not to forget my constant desire to plant more and change again and again.

..les lapins n’attendent pas une invitation, elles sont trop à l’aise déja(the rabbits don’t await an invitation , thye just make themselves at home)..

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 At times like these, I just sit back and start focusing on the corners and little details that work together to make a garden. Some small corners and moments that give me pleasure. They tell a story in their own way.

..mais mignons quand même (but so cute)…

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.Quelques morceaux de porcelaine voisinent un pelargonium odorant dans la mini serre ( old pieces of porcelain next to a scented géranium in a mini greenhouse)..

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..les chaises et les lanternes (chairs and lanterns)…

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..mon chéri picking some nectarines..

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..J’adore mes pelargoniums odorants sur la table ( I love my scented geraniums on our outdorro table)..


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Ice cream is a big favorite in our home. Usually I have my one or two scoops in a little bowl and mon chéri takes over the rest of the contaziner. As you see here, Carte d’or being very popular here. Apparently Carte d’Or saw the light in 1978 in France with only 5 flavors and their latest flavors arr absolutely just to die for..I am close to not handing over the container to mon chéri! See Carte d’Or here.

..et surtout la glace!..

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..mes agapanthes bleue..

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 ..dipladania blanc et les lavandes à l’arriére plan ( dipladenia agains a backdrop of lavenders)..

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 ..L’heure de siésta!

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 ..un verre de vin, une magazine et la tranquilité (a glass of wine a magazine and calm)..

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à la prochaine fois