fruit

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.

cottage cheese with roasted honey tomatoes-009

Recette:

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.

cottage cheese with roasted honey tomatoes-010     cottage cheese with roasted honey tomatoes-002

cottage cheese with roasted honey tomatoes-006


Sorrel, kiwi and cucumber gazpacho…and April greens in Corréze.

I love sorrel, especially with salmon. This time round, I thought a sorrel gazpacho could be nice too with its slightly sour characteristic. Topped with some apple brunoise and croûtons, it could only be gorgeous. So, why not try it and see if you love it as much as I did and still do. I tried it out on mon chéri and he devoured  two bowls, practically licking them out. A sure winner for this spring and summer.

Sorrel, cucumber and kiwi gazpachoLa recette:

  1. Peel and cut 3/4 cucumber and 5 kiwis in cubes.  Place in mixer/blender.
  2. Wash 1 large handful of green sorrel leaves(or mix of green and red sorrel) and remove the hard stems.  Add to the blender.
  3. Blend together until a puree.
  4. Remove to a bowl.
  5. Season with salt, pepper, apple cider vinegar, balsamic vinegar and chopped tarragon.
  6. Cut 1 apple and the other 1/4 cucmber (with peel) into small dice(brunoise). Drizzle with apple cider vinegar.
  7. Cut 3 slices of stale country bread in small cubes, drizzle with olive oil, season with fleur de sel and chopped tarragon and roast in the oven until crisp.
  8. Serve the gazpacho in individual glass bowls, top with the cubes of apple, cucumber, croutons and tarragon.
  9. Drizzle with olive oil and a drop of french mustard and serve at room temperature with extra toppings on the side.

Serves 3-4 people

Pincée de fleur de sel:

  • Use a mix of sorrel and a green with a more peppery taste, like watercress, or even young spinach leaves, some  salad leaves with a pronounced taste, lamb’s ears salad leaves(which are sweet and mild), even radish leaves could be delicious.
  • Add some green tomato(peeled) and for those with strong digestive systems, greenpepper.
  • Stick to crispy toppings which contrast beautifully with the gazpacho.
  • Don’t serve directly from the fridge…too cold a temperature kills the  taste , room temperature or just below is the best.

ingredients gazpacho

The greens in April are quite special with all its new shoots, young leaves and colourful buds, while some trees and branches are still bare. Below some photos of the area with its greens, from dark to yellow to almost white.

April greens April greens-001 April greens-002 April greens-003 April greens-004In the garden, the tulipes dentelle “Snow valley” are in full bloom, my favorite tulip. The bees are back, the Jack Frost is happy with its little blue flowers and the strawberries are plentiful.

Garden April 2015I couldn’t resit playing around with all the greens from the market and the greens from the fields…the greens in April, wild or cultivated, beautiful in their own right.

..asparagus and dandelion seedhead..

asparagus & dandelion seedhead

..avocado and forest fern..

avocado and fern-001

..cucumber and dandelion seed head..

concombre et jonquille

..peas and forget-me-nots..

peapod and forget-me-nots-001

..Until next time, enjoy your last week of April..

Ronelle


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.

Noël 2014-010

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.

Noël 2014-014

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!

Ronelle

Noël 2014-013


Baguette aux fruits rouges et jambon de Parme(baguette with red berries and Pama ham)..and a sign for every shop.

It happens to all of us: that day when the house is empty but the people hungry. If you have a baguette at hand(like all French homes do), some kind of fruit, like red berries(which you should have, because they are packed with health benefits!) and some ham somewhere( if you dig deep enough, I’m sure you’ll find a substitute!)…well, then you have a meal and a great one at that. Good enough for a snack or a lunch or a brunch or a light dinner.

baguette aux fruits rouges 4593x3264

I am not giving any formal recipe for this baguette aux fruits rouges, it is all up to you own imagination. see the pincée de fleur des sel for some guidelines..

Pincée de fleur de sel:

  • Use baguettes and cut in half so you have a solid “base” which helps prevent the bread from going soggy.
  • I used a cheese with walnuts as a spread , added the red berries of my choice, drizzled with olive oil maple syrup and a little lemon juice, topped with thin slices of parma ham and grilled quickly  in the oven for a minute or two.  Serve warm with extra chopped walnuts and maple syrup.
  • Serve with a green salad if preferred.

fruit rouges et fromages aux nopix 3015x2883

blueberries, black currants, red gooseberreis, raspberries, blackberries

fruit rouges et fromages aux nopix 3750x2502

..a sign for every shop..

board signs 1959x2011I am sure  you marvel at all the interesting sign shops wherever you go. Well, me too! The most exciting ones to the most boring ones. sometimes a boring one will actually push me to enter, just to have me praise my perception of the shop being as uninteresting as its sign. Or maybe to prove myself wrong and that I might just find some treasure…

Whichever way, a sign outside a shop lures us inside. And yes, there has surely also been the disappointment in a store’s interior  with a charming sign flirting outside. Still, we enter a store with expectation after looking up and seeing its sign…

board signs 1813x2536

Some are  brightly colored, tongue in cheek, funny… will they invite you in?

board signs 1873x2321

Some are not very indicative of what its store is all about, but that could be good tactics…

board signs 1722x2401

Some are regional and they have to really be original to stand out..

board signs 1877x2107

Some plays on our desire to remember the past…

board signs 1841x2393

Some  very elegant …

board signs 1882x2692

And those with a personal name has you want to discover more…

board signs 1909x2833

then there are those you have no clue what might await inside but you love what the name represents…

board signs 1952x2028

And there are those for special customers…

board signs 2000x3008

And some are so often hidden in lovely greenery, it comes with the profession…

board signs 2841x1700

Proof goes to show…hidden in the foliage…

broc 3008x2000

Sometimes though, high and clearly marked in old script..!

antiquités 1269x1503

And then there are the handmade ones to suit every occasion…(so by the way, this was mine many years ago with an exhibition in my gallery at home)

boardsign 1437x1441

Mine again…in the atelier…just to distinguish between the art studio and  the “pretty”art  exhibition!

atelier de ronelle 2000x3008

Originality abounds!

board signs 1964x2575

In the wine area a multitude of signs direct you to the multiple domains and cellars and wine shops. This is the grande grappe de raisin just opposite from where we lived and was always a beacon.

grappe de raisins 2481x1966

These following ones were all in close proximity when we lived in Montlouis sur Loire.

boardsign 1566x2325

Cave of course meaning in this case wine cellar….the bunch of grapes is there to make sure you don’t arrive with your climbing gear.

cave a vin 1917x2798

An oringal way of luting passers by to a wine cellar and regional products.

boardzsign 2000x3008

With this sign I had a personal affair….right behind it is a parking where I always went through to get into the main road. this sighn always blocked my view to check for oncoming traffic, so I had to get out and move it back as you see it standing now, got back into my car, checked my left and rights and into the traffic I went. Not quietly and patiently, but rather doorslamming and sighing and armslinging and a lot of ZUT, ZUT, ZUT! It happened every day for  the whole time we lived there. It is just one of those things. Instead of going over to the cellar  and fixing it, I just moved the thing each time with a French attitude. I miss it.

boardsign 1740x1315

These cute board signs are just simply fun.

plat du jour 1682x2877

“I Invite you in to dine and wine, don’t mind my strict  appearance!”

l'escalier gourmand 2678x3881

At the boucherie in Beaulieu you can even buy salads…

la boucherie à beaulieu 1927x2516

With all these signs, I always sign a salut to you

à bientôt

Ronelle


Follow

Get every new post delivered to your Inbox.

Join 405 other followers