fruit

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.

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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.

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blueberries, black currants, red gooseberreis, raspberries, blackberries

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..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…

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

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

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

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Some plays on our desire to remember the past…

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Some  very elegant …

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

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

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And there are those for special customers…

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

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Proof goes to show…hidden in the foliage…

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

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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)

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

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Originality abounds!

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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.

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

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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.

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

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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.

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These cute board signs are just simply fun.

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

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At the boucherie in Beaulieu you can even buy salads…

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

à bientôt

Ronelle


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

Ronelle

 


Rustic apples in puff pastry(bourdelots aux pommes)..and l’hotel de ville.

Autumn is the time of year we eat rustic food. Finish are the dainty salads and light desserts..we now go for rustic, unadorned meals. Apples are in abundance and it will be a shame to allow the time to pass and not use them to their full. I saw these apples in pastry somewhere in a magazine and I only remember they were called by the melodious name of Bourdelots and it looked much prettier than mine. I made them just on feeling, and I can’t imagine the magazine version being tastier, because they are so delicious with the puff pastry and brown sugar and apricot jam…and don’t they look pretty rustic too..(good excuse, n’est pas)?

..Rustic apples in puff pastry..

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La Recette:

  1. Clean and peel 4 apples, remove the inner core and drizzle with lemon juice.
  2. Unroll a sheet of puff pastry, cut into quarters. Place 4 quarters on a baking paper on a baking sheet.
  3. Place an apple on each quarter. Fill the apples with a teaspoon of apricot jam, a knob of butter and sproinkle with brown sugar.
  4. Wrap the pastry around the apples and brush with beaten egg.
  5. If you have puff pastry left, cut strips and stick it around the apples from top to bottom.
  6. Refrigerate for 2 hours.
  7. Reheat the oven to 200 degrees C.
  8. Remove the apples from the fridge, brush again with beaten egg. Sprinkle again with brown sugar.
  9. Place on sprigs of rosemary  and bake in the hot oven at 200°C for 15 minutes. Reduce the heat to 180°C and bake for another 25 minutes.
  10. If the apples get too dark on top, cover with brown paper.
  11. Serve warm, or at room temperature with a big dollop of whooped cream or a scoop of créme fraîche or vanilla ice cream.

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Pincée de fleur de sel:

  • Bring the dough right up to the edge of the apples which will ensure that the apples are covered more fully with pastry.
  • In order for puff pastry to rise high and crispy, the dough must be cold and baked in a hot oven for the first 10- 15 minutes.
  • Serve the apples as a side dish with a meat roast, like pork or venison.
  • Fill the apples with spices of your choice or with dried fruit like raisins and nuts.

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The mairie or hotel de ville is an important part of every city, town and village in France. It can be as tiny as a hamlet, but it will have a mairie and an eglise. The hotel de ville is usually bigger and houses the  mairie and houses several administration departments. But they both hop-use the office of the mayor of a town and the administration offices as well as an école of the commune. So it is no strange sight to see kiddies run around at lunchtime in part of the grounds of the mairie.

The mairies of the campagne has nothing to do with the elaborate and grand hotels de ville of the cities, like Paris or Tours, Lyon. Some are so small, you even pass by it without knowing.

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..the mairie in Beaulieu-sur-Dordogne..

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..with its administration offices around the corner..

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..the little hotel de ville in Bétaille, just alongside he main road through the village..

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..the very typical stone hotel de ville of Biars-sur-Cere, with its lovely surroundings,dressed each season in different vegetation..

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..le mairie of Biars sur Cere.

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..the mairie is still wearing its summer ballgown and pretty soon, with Toussaint at 1 November, it will change to Fall Chrysanthemes..

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..In Bretenoux, the hotel de ville is obscured by lovely trees..

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..and right opposite it, is the traditional memorial of the soldiers who fought in the war..

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..the quaint, typically Corrézien mairie of Le Pescher where our eldest got married..

les hotels de villes - Le Pescher 1

..and next to it, the mémorial of Le Pescher..

les hotels de villes - Le Pescher 2

..the mairie of Marcillac la Croze is one of those you pass by without knowing..it sits up on a hill, all alone. The day I looked for this mairie I drove up to its pretty eglise, full of history and asked a gentleman who was raking the  leaves, where I could find the mairie. We got caught up in a 30 minute conversation. I had to cut the motor of the car after a while, because he just couldn’t stop talking..

les hotels de villes - Marcillac la Croze

..Of course I can’t leave our own sweet village of Puy d’Arnac behind. Our mairie has recently had a makeover and is now a chic gathering point in the village where the mayor has her offices and I often have to drop in for keys for  the garbage points or documents or this or that..

  les hotels de villes - Puy d'Arnac

..and right next to the mairie, its école

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..in Vayrac, the hotel de ville is huge with a big spacious place in front of it..

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..and to the side, village life continues..

les hotels de villes - Vayrac 2

..Altillac has a beautiful building and I pass it almost every day to buy baguette and cheese..The pride of India trees  in front complement the building so beautiful in high summer…I always slow down and admire this mairie.. les hotels de villes -Altillac 1

..the mairie of la Chapelle aux Saints, is really out in la campagne and stands all alone among green fields..

les hotels de villes - la Chapelle aux saints 4

This is a prehistoric area, a very important sightseeing site in our area and the mairie forms part of the site..the ecole is at the back of the mairie..

   les mairies les mairies1

There is still so much to show and so much to be said about the hotel de ville in France and every town’s mairie is special.. Once you have found a town’s hotel de ville, you have also found its centre ville. I will certainly explore and show more at a later stage. These ones are all in a radius of 20 minutes from home. And like the hotels de villes, there are also the fascinating eglises, which I’ll save for another time.

So, with the theme of hotel de ville and French admin , I want to share the Marseillaise, sung by my favorite artist…Edith of course! We celebrated her life in PAris, as she died 50 years ago this October. I just LOVE her..and the song – I sing along with her just as loud as she does! Enjoy!

http://www.youtube.com/watch?feature=player_embedded&v=lu3eSNi__4w#t=33

..à la prochaine fois..

Ronelle


Mendiants à la fleur de sel..et l’ atelier chocolat.

Mendiants are so quick to make and over the festive times coming soon, are a handy snack to serve with coffee. IN France the habit in a bar, mostly, not everywhere, is to serve a petit biscuit or chocolat along with the coffee. Towards the end of the year it changes to something special, like a petit meringue, or une truffe au chocolat. Why not a mendiant, topped with dried fruit and nuts of your choice?

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Wikipedia says:  “A mendiant is a traditional French confection composed of a chocolate disk studded with nuts and dried fruits representing the four mendicant or monastic orders of the Dominicans, Augustinians, Franciscans and Carmelites. Each of the nuts and dried fruits used refer to the color of monastic robes with tradition dictating raisins for the Dominicans, hazelnuts for the Augustins, dried figs for Franciscans and almonds for Carmelites. Usually found during Christmas, recipes for this confection have veered away from the traditional combination of nuts and fruits to other combinations incorporating seeds, fruit peels and other items.”

Larousse says: The mendiant order imposed poverty on the the mendiants(beggars) and they were dependent on donations for their upkeep. They were allowed to get some kind of income as long as they abstained from any benefits from the church.

..mendiants à la fleur de sel..

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La recette:

  1. Break 400 g dark chocolate in pieces. Add to a bowl(or top part of double boiler) on a pot of hot water.
  2. Temper the chocolate ( see below under Tempering chocolate).
  3. Keeping the chocolate at 32° C, drop spoonfuls of chocolate onto a baking sheet covered with bakewell paper. Sprinkle very sparsely with some fleur de sel and leave aside for about 10 minutes for the chocolate to settle.
  4. Use dried fruit and nuts of your choice and top by gently pressing it onto the mendiants. (I used dried strawberries, almonds, pistachio nuts, dried papaya strips and hazelnuts).

..my all favorite eating chocolate is dark Lindt chocolate à fleur de sel(left) and in the kitchen I use Lindt dark cooking chocolate 70% cacao and mix it with a cheaper Lindt cooking chocolate(ratio 3/4 – 1/4)..

mendiants

1. Tempering chocolate:

Tempering chocolate gives you chocolate which is beautifully smooth with a gloss and is used when you are “decorating” with chocolate or florentines, or mendiants or making filled cups. When making truffles, it isn’t necessary, because truffles mostly get rolled in cacao afterwards.

  • Using a thermometer, melt the chocolate until  50 – 55°C, while stirring all the while with a spatula.
  • Remove from the heat and cool the chocolate to 28 – 29°C, stirring all the while.
  • Reheat again to 30-32°C and remove from the heat, taking care, because it heats very quick. If it heats above this temperature, it will make white streaks and you will have to start from the beginning.
  • Keep the temperature at 30 -32°C while working.
  • The left over chocolate can be stored and at a later time tempered again and reused.
  • The chocolate chips don’t give such a good result.

..tempered chocolate..

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In the top photograph,  the chocolate is tempered which shows the rich gloss and smoothness. The bottom photograph clearly shows the white, dull and milky appearance of untempered chocolate.

..untempered chocolate, simply melted..

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Whip some cream and serve it in the little cup along with a strawberry or raspberry or a fruit mousse or light chocolate mousse. Place it with your main dessert  on a dessert plate for some added interest. Or why not serve it with a late afternoon coffee as a “goutêr“? If it has a quaint rose pattern like in the photo, it can be turned over and your guests break through the chocolate to get to the surprise filling.

2. Chocolate decoration.

  • Use a home made cone – Place a piece of bakewell paper on a tray and draw your design on the paper. Fold a rectangle of bakewell paper into a cone, fill with melted chocolate and draw onto your design. Leave aside to cool completely of place in the fridge in warm weather. When the chocolate designs have settled, remove gently and store in an airtight container with bakewell paper between the chocolate decorations. Use of ice cream or whipped cream or serve on a hot chocolate topped with a thick layer of froth.
  • Making chocolate moulds/cups – use the brush shown below  and paint one layer of chocolate inside the moulds. Refrigerate and paint another. Continue until you have painted 3 coats. Remove gently and store in an airtight container.

..to make chocolate decorations, I use the home made paper cone(left,  line 1),  the little brown container is useless, for it sucks air and make spurts of chocolate as you can see (line 2), the spoons are very handy and make nice linework(3 & 4),  the only drawback is that they don’t take too much chocolate at a time so your designs have to be small, but they are excellent in making swoops of chocolate on the dessert plate.

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..This is a perfect brush to paint the cup moulds inside with chocolate…

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..To end this short atelier chocolat(to know more you’ll have to come to my cooking classes), voici la Tour Eiffel, all in tempered chocolate…will I eat it? Definitely not today!..

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I bought this cute little book in Paris called, Retour à Paris: les mêmes lieux photographiés d’un siècle à l’autre, by Daniél Quesney. So until next time I’m leaving you with this view of the Eiffel over the Seine, a 100 years apart. Isn’t it wonderful…how I would love to be able travel back to “La belle époque!

..”voies George Pompidou, 16eme arrondissement. On quai du Pont du Jour, the Eiffel tower still carves out its slice of the sky, but the riverboat concertzs of old have have now given way to expressway automobile traffic”..

2013-10-161..à la prochaine..

Ronelle


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