diet

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.

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rainbow carrots recette

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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.

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

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

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*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…

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

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

chickens porcelaine

..life looks interesting from up here..

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..Where are those hens again..!

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..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.

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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.

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..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..

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

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

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..and neither do the horses..

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..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.

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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.

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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.

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I love an atmospheric window..

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

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Just look at that stone…beautiful non?..

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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..

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

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Lovely shutters and vigne vierge creeper..

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

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

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Gay colour in an ochre coloured flower container..

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Bonnieux is known for its brocantes..

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..which overlooks the valley..

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

Lavenders on the windowsill..

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

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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


Salmon, potato and mussel salad..and a contribution to pie-ography

Nothing makes a better salad than leftovers.During spring, when all attention is focused on the garden and restoration work on the house, all sorts of salads with leftover meats and fish and vegetables make life so much easier. It is also a time when I stock my pantry heavier than usual with some interesting condiments to add zest to the salads without spending hours in the kitchen in the evenings. It is typically additions like sundried tomatoes, ready made pestos and tapenades, marinated mussels and oysters, canned sardines and anchovies, mackerels, beans and split peas.

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For this easy peezy, light and delicious salad, I used the left over salmon and steamed potatoes from the previous evening’s dinner and turned it into a salad with all sorts of other goodies coming from the pantry and the fridge. I served it with toasted pita bread and  a cream and dill sauce. What can I say…“cetait un régal tout simple”!

Salmon, potato and mussel salad.

  1. Heat some leftover salmon(flaked) and potatoes(cut into chunks). Add some chopped spring onions and a handful of currants.
  2. Arrange a mix of fresh salad leaves and herbs on a large platter.
  3. Sprinkle with nuts and marinated mussels and sliced marinated tomatoes and artichoke hearts.
  4. Make a cream sauce of a finely chopped small shallot, handful of chopped dill, a cup of cream or créme fraîche and a TBS of mayonnaise. Season with salt and pepper and a squirt of lemon juice.
  5. Top with the warm(not hot) salmon mix. Sprinkle with chopped dill.
  6. Serve immediately with pita breads or a country bread and some extra sauce on the side.

Une pincée de sel:

  • Use a good mixture of herb salad leaves.
  • Use mushrooms instead of the fish, if you don’t like fish.
  • When using chicken, replace the dill int eh sauce with basil pesto or freshly sliced basil.

A contribution to Pie•ography..

Last year I’ve been asked by the creative Jo Packham, creator of Where women cook, to contribute, along with 38 other women, a recipe to her book, Pie•ography. The project was to create a pie which best described each author and write a short biography along with it. I found it quite a challenge, because talking about myself isn’t something I am comfortable with. Nothing wrong with revealing a little bite here and a little pinch there, but sitting down and directly saying: “..and so, his is who I am…”  – THAT is tough. BUT…I finally got something on paper and created my pie..so I can tap myslef on the shoulder and say ;..“not too bad, Ronelle, not too bad at all..!”

For fun, I listed 30 tongue in cheek- things you don’t know about me. Read at the bottom if you’re interested.

pieography

Thank you to Jo for inviting me to join in..it is a great book and I am honoured to be in the company of highly talented and educated and ambitious women in this book, of whom Jo is of course one. Her creativity is never ending. for me it was a fun and exciting  project to be part of!

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30 things you don’t know about me:

  1. My worst characteristic is impatience.
  2. My best one is enthusiasm.
  3. I can lift my one eyebrow and drop the other at the same time.
  4. My ankles are rather thick
  5. My feet are quite cute.
  6. I used to trust people easily.
  7. I now put my trust rather in animals.
  8. I am impulsive and it gets me into trouble.
  9. I don’t fit into my wedding dress any more, but it doesn’t bother me.
  10. I  don’t fit into my bathing suit and that bothers me.
  11. I still want to do parachute jumping, but I hate flying.
  12. I don’t like sharing the licking bowl when baking.
  13. I hate washing dishes. I also hate stacking the dishwasher. I see no light.
  14. My mom used to say my bladder is situated just under my eyes. It takes very little to make me cry.
  15. I laugh easily and loudly.
  16. I have perfected the puppy eye flutter. Mon chéri is completely defenseless against it.
  17. I hate conflict of any kind.
  18. I don’t believe the truth has to be told at any cost. Sometimes the truth serves no purpose..
  19. I have a great sense of humour. It is my life line.
  20. I love to learn, but I hate to be taught.
  21. I don’t mind making a fool of myself, but I don’t like to be made a fool of by others.
  22. It only takes one glass of wine to have me make a fool of myself.
  23. I  don’t answer a telephone.
  24. I am a coffee snob.
  25. I have two experiences in my past which I can’t forgive and forget. They still influence my self image to this day.
  26. I am a nomad, I have to move on every few years.
  27. Autumn makes me  sad.
  28. When I am upset I get into bed and cover my head.
  29. I am a Leo.
  30. The sun is my oxygen.

You can find the recipe and how I worked my way to it here.

Pi•ography  can be ordered from Amazon.com.

If you want more information, don’t hesitate to contact me(details in my sidebar)

So, until next time…

Amusez vous bien et soyez sage sage!

(Have fun and stay out of trouble!)

Ronelle


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