diet

Beetroot cappuccino…and November in reds.

A beetroot velouté, or creamy beetroot soup, is apart from delicious, also beautiful. Served as a starter in the way of a cappuccino, is a beautiful way to kick off an autumn or winter dinner. It is actually a good idea to always eta  small starter of soup with any home dinner..it is healthy and helps fill one and so prevents over eating.

Ronelle's food-beetroot cappuccino

beetroot cappuccino recipe

Pincée de sel:

  • Younger beetroots give a deeper colour, are sweeter and softer. If possible, use small beets.
  • Raw beets cab be replaced by ready cooked vacuum packed beets.
  • add different spices for a more wintery touch…cardamom seeds, star anis, cinnamon, croriander – add together in a small muslin bag so it can be removed afterwards.
  • To make froth with a machine: whisk a small amount(about 150 ml) milk in a high microwave proof) container. whisk vigorously until it starts foaming. Place in the microwave immediately. Heat the milk while keeping your eye on the milk all the time. The froth will start to rise high. Remove from the microwave and scoop the froth from the milk.
  • Use vegetable stock to make it a vegetarian soup.
  • A scoop of créme fraìche, or a scoop of whipped cream can be used, which will make the soup creamier and heavier.
  • Ideal for a starter.

Ronelle's photography-beetroot-001    Ronelle's photography-beetroot-005

…and November in reds.

The artist in my appreciates November as the most beautiful month in the year. It is the most challenging and gratifing time of the year for painting, photographing, hunting for mushrooms in the woods, watching the leaves turn form green to yellow to red to purple to brown and finally float to the ground. No other season gives us this fast forward motion action of change in nature and it passes before your eyes from one minute to another.

…The stinky mushroom, Anthurus d’archer in bright autumn/winter red…

Ronelle's photography -mushroom anthurus d'archer

..la vigne vierge with its leaves turning red in autumn and a artistic spiderweb blinking in the morning light..

 

ronelle's photography- autumn light

..foliage of vigne vierge, the attractive seedheads of Cleramtis vitalba, and stinging nettle in their natural environment..

 

Ronelle's photography - fall colours red

 

..the stunning reds of hydrangea leaves in November..

 

 

ronelle's photography - autumn reds

 

..Ivy hugging a fallen vigne vierge red leaf..

Ronelle's photography - autumn color red

à al prochaine fois

Ronelle

 

 


Rainbow carrots with orange flower honey sauce..and rainbow chickens.

Vegetables are part of our every day healthy diet, right? Five portions of different fruit and veggies every day. Yes, that is what we are advised here in France. I try my best to adhere to that..in any case, we love fruit and we love our vegetables. On the menu here are thus some carrots of all colours served with Greek yoghurt and a sauce flavoured with orange flower water.

rainbow carrots 28-10-2013 16-17-034

rainbow carrots recette

rainbow carrots 28-10-2013 12-24-13 3963x3234

Pincée de fleur de sel:

  • Serve the carrots warm in fall and winter as a starter on individaul plates.
  • Serve cold with salad leaves in summer.
  • The sauce can be kept in the fridge for about two weeks.
  • Add orange juice to the sauce with the vinegar and reduce to a syrup.
  • Use an orange flower honey if possible, but otherwise a wildflower honey can work too.

rainbow carrots 28-10-2013 12-28-13 3156x2528

..parsnips can serve as “white carrots”..

rainbow carrots 28-10-2013 12-33-19 3111x2249

..when using young and organic carrots, it isn’t necessary to peel, only wash and use..

rainbow carrots 28-10-2013 12-37-27 3918x3016

*recipe adapted from “Les légumes de Monsieur Wilkinson; Matt Wilkinson.

Like the carrots, my chickens are rainbow coloured too. And I adore them, no doubt about that. Every day is a story that unfolds before me from the morning to the evenings when silence dawns finally on the chicken coop.

..keeping an eye on the cooking in the barn kitchen…

summer 2013 25-08-2013 18-41-23 3421x3218

..aren’t I pretty with all my colours..?

chickens

..I am the epitome of elegance, in case you haven’t noticed..

chickens porcelaine

..life looks interesting from up here..

one cray chicken 06-06-2013 09-18-46 4522x3198

..Where are those hens again..!

chickens porcelaine 04-01-2013 15-23-39 3273x2853

..Don’t mess with our corner..!

chickens

à la prochaine fois

Ronelle


Salmon, apple and dill amuse bouche…and a touch of green.

The regulars here on Myfrenchkitchen will by now know how much I love an apéro(apéritif), or amuse bouche, or the spanish tapas.. On weekends it is standard practice in our home to have a glass of wine before dinner with an apéro. I hope one day in heaven there will be some apéros awaiting me on weekends- that and good coffee-or else I will take my business elsewhere…

As all the regulars will alos know, is that everything on Myfrenchkitchen is simple, as these salmon amuses bouches clearly show. The only requisite is “l’envie”, the desire to make it and enjoy it.

apple salmoin amuse bouche 04-10-2013 12-50-19 2462x2106 La Recette:

  1. Cut 140 g smoked salmon into thin strips, about 2cm wide. If possible, use wild salmon, which is much stronger in flavour. If you have your own gravlax that you made, all the better. Wash and cut green 1 large Granny Smith apple(unpeeled) into matchtsticks. Drizzle liberally with freshly squeezed lemon juice.
  2. Wash a few branches of fresh dill.
  3. Roll about 5 matchsticks of apple and a tiny branch of dill in a strip of salmon.
  4. Arrange on a platter, sprinkle with freshly milled pepper and decorate with lemon slices, dill flowers and serve with cold white wine, rosé, sparkling wine or champagne.
  5. One large Granny Smith apple and 140g smoked salmon (4 slices) make about 14 amuse bouche.Provide for 3 – 4 helpings per person if it is the only apéritif served.

Serves 3-4 people.

Pincée de fleur de sel:

  • Use fresh fennel or fresh chertvil instead of dill.
  • Add a dollop of sour cream or crème fraìche when rolling the salmon.
  • Serve with a bowl of mayonniase or crème fraîche as an accompanying dip.
  • Use other fruits in season and use smoked ham instead of salmon.

apple matchsticks 04-10-2013 11-13-33 3644x2914

Since we are in the greens today…the hydrangeas are beautiful at the moment with nuances of green and salmon. Two Granny smith apples complete the picture in the barn.

green hydrangeas and apples 04-10-2013 13-46-16 3132x3157

..Green is one of the colours I love for setting tables outside. And blue. And red. And of course white. And ochre. Well, for that matter, all colours! I have a few things here at Coin Perdu which we often use for dining on the terrace in summer: rustic green rimmed glasses, old bottles, green fun plates, green banana lreaf bowls, green pottery bowls..

green crockery 04-10-2013 15-18-59 3467x3122

..Some small wild apples live in harmony with berries and egglantine rosehips..

wild apples 04-10-2013 13-39-08 3994x3030

..the birds don’t shy away from digging into the small wild apples..

wild apples 04-10-2013 13-42-19 3152x2817

..and neither do the horses..

horses 20 28-08-2013 19-17-26 3923x3127

..when going through my artwork in search of painted apples, I realized I have almost nothing. I had to rectify that immediately with a sketch. Green is a difficult colour. So many shades of it in nature. The challenge lies in creating your own green from yellows and blues with touches of reds and purples. That way you get much richer and interesting greens than the greens directly from the tube.

apples aqua

..à bientôt!.

Ronelle


Summer peach soup with red berries..and Provence

In midsummer, when the sun is blazing hot and the cigales are singing away, we don’t have much desire for eating, except for indulging in ice cream. A cold simmer peach soup is perfect for those days and brings a bit of welcome change to the ice cream menu.

Summer peach soup 11-07-2013 19-36-49 3619x3208

La recette:

  1. Bring to the boil 1 liter of water with 1 vanilla pod, 200 g sugar and the rind of 1 lemon. Remove from the heat, add a handful of fresh mint leaves and set aside to cool.
  2. Peel and cut 6 peaches of your choice into slices.
  3. Add to the warm syrup and leave to cool down completely before storing in the fridge for about 4 hours to infuse.
  4. Serve cold in glasses or bowls and add a handful of fresh red berries of your choice to the soup(optional).
  5. Decorate with fresh mint leaves and serve with a dollop of vanilla ice cream.

Serves 6 people.

Pincée de fleur de sel:

  • I used a mixture of white and yellow peaches.
  • Macerate the berries with some sugar before adding to the soup, since they may be too sour for the soup.
  • Add the berries on a little kebab/cocktail stick and stick into the soup, to eat separately.
  • Leave the berries if so desired.
  • Replace the mint with lemon verbena for something different.
  • Serve in frozen glasses for an icy effect.

peaches  18-06-2007 13-06-29 3008x2000

The signature of Provence is its white limestone..in the countryside, the hills,  in the built walls, the drywalls, the houses, the pavings ,  the flowerbeds, the villages… Some of them new and some weathered handsomely by the mistral  and rains of centuries.

Provence 2013 27-06-2013 18-18-22 3675x2945

I love an atmospheric window..

Provence 2013 27-06-2013 18-18-29 2405x2908

Clearly seen in this image below, is the different types of stone used, maybe at different times by different craftsmen.

Provence 2013 27-06-2013 18-57-48 4928x3264

Just look at that stone…beautiful non?..

Provence 2013 27-06-2013 18-08-006

A  stone staircase between these beautiful stone walls, going up and up and up…

Provence 2013 27-06-2013 18-27-23 3139x4349A typical Provencal door..

Provence 2013 27-06-2013 18-21-21 3179x4415

A flowerbed by a front door, typical in the small villages with no gardens..

Provence 2013 27-06-2013 18-20-54 3137x3229

Lovely shutters and vigne vierge creeper..

Provence 2013 27-06-2013 18-25-14 3264x4928

Sedum growing on the rooftiles..totally content in the heat, like me…

Provence 2013 27-06-2013 18-53-28 4928x3264

Holly hocks…an old world flower and one of my favorites..

Provence 2013 27-06-2013 19-08-22 3264x4928

Gay colour in an ochre coloured flower container..

Provence 2013 28-06-2013 12-48-38 3165x3896

Bonnieux is known for its brocantes..

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..which overlooks the valley..

Provence 2013 29-06-2013 11-15-48 4334x3228

A window peeking from above a fig tree..Provence 2013 29-06-2013 11-30-09 3212x4619

Lavenders on the windowsill..

Provence 2013 29-06-2013 11-30-40 3232x3005

A cloche against a perfect Provencal sky…Provence 2013 29-06-2013 11-46-17 3238x3877And lastly,  a sunset goodbye …

Provence 2013 28-06-2013 21-39-53 4050x3223

So, with these images it is back to reality here at Coin Perdu, where summer is in full swing..and I don’t want it to end!

à la prochaine

Ronelle


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