vegetarien

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

 

 


Roasted red pepper tart..and lavenders of Provence I..

Red peppers are synonym with the Mediterranean and it is one of my favorite vegetables, raw or otherwise. We grow them in our potager(vegetable garden) rows of them..and they find their way to our table in every way possible. Une petite tarte, using ready made puff pastry or home made if you are so handy or ordered from your boulanger, which is how I prefer to  do it, is one way of serving these delicious vegetables.

Red pepper tart 03-07-2013 14-38-18 3613x3025

La recette:

  1. Wash  4 red peppers.
  2. Remove the seeds and cut them into thin strips. Place in an ovenproof dish and drizzle liberally with olive oil. Season with salt and milled black pepper. Add three twigs of fresh rosemary and two lemon wedges.
  3. Roast in a preheated oven for about 30 minutes.
  4. Remove from the oven and leave to cool.
  5. Roll out 4 rectangles of puff pastry to about 1mm thick and 8x16cm long. Roll the sides to the inside to form a little rolled side. Prick the inside with a fork, cover with some baking paper and weigh down with baking beans. Bake in a preheated oven at 200° C for 10 minutes, remove the beans and bake for another 5 minutes.
  6. Arrange the roasted peppers on the prepared pastry shells. Add some cubed or crumbed feta cheese and dry roasted pine nuts. Sprinkle with red pepper corns and drizzle the pan juices from the roasted red peppers over the filling. Add some rosemary twigs and place under the grill for about 7 -10 minutes.
  7. Remove from the oven and serve warm with a dollop of créme fraîche and a  large green salad.

Serves 4 people

Pincée de fleur de sel:

  • Use courgettes instead of red peppers, or a mixture of both.
  • Add some halved spring onions to the red peppers before roasting.
  • Use goats cheese instead of feta cheese.
  • Serve with homemade balsamic sorbet.
  • Spoon some pesto on the base of the pastry shell before adding the red peppers.
  • Turn into a dessert by spooning some sweetened mascarpone cheese on the bottom of the pastry shell, cover with red peppers and drizzle with honey and chopped mint.

Red pepper tart 03-07-2013 10-54-54 2730x2269

..the lavenders of Provence..

Mon chéri treated me to a couple of days in Provence. I don’t have to say anything, except that it was pure joy. It was so short, but my senses were alive to its maximum every minute.

Apart from the wonderful Provencal sun, the delicious meals on sunny terraces, the Provencal rosé wines, I did indeed manage to complete 7 sketches, while mon chéri patiently waited and used the time to play chess. Since our time was so short, I didn’t want to spend too much time on sketching though, so all I wanted was to capture a bit of the ambiance of our short stay. I think I  achieved that and I  am so chuffed. So chuffed indeed. If you’d like to see the sketches, you can pop over to Africantapestry.

I love lavender. Just simply love it. Not in foods. Not in soaps. Not in perfumes. not in my closets. But in pots and in the fields and gardens. That is the only place I can appreciate its fragrance, which is too strong and overpowering anywhere else. But the joy of lavender and its fragrance in a field or in a garden…nothing else comes close.

If only I could pass along the fragrance with these images…but it is all up to you and your imagination. Stretch out your hand and touch the blooms, hear the bees, see the butterflies, sniff the air, feel the sun and dwell in the heady fragrance…

Provence 2013 28-06-2013 13-31-25 4928x3264

The soil varies between the different fields, but they all have three things in common…altitude, sun and poor soil.

Provence 2013 28-06-2013 13-33-13 4928x3264

A lavender field snaking over the hill into a row of Provence cypress.

Provence 2013 28-06-2013 13-44-51 4928x3264

At the abbaye de Senanque, the lavenders aren’t fully open yet, it being a different variety. But I love the faded blue which harmonizes with the gentle quietude of the abbaye and the greys of its old stone building.Provence 2013 28-06-2013 14-22-24 4928x3264

Some homes with their “designer entrances”.Provence 2013 29-06-2013 10-27-12 4928x3264

A beautiful salmon coloured mas with its field of lavender and adjacent vineyard.Provence 2013 29-06-2013 10-50-08 4928x3264

Small fields, larger, tiny, among wheat, beside the roads…everywhere.

Provence 2013 28-06-2013 13-34-10 4928x3264

Where there is lavender, there you’ll find bees and butterflies!

Provence 2013 29-06-2013 10-52-27 2751x3051

Green vines, purple lavenders and red soil…the colours of Provence.

Provence 2013 29-06-2013 10-53-40 4928x3264

One of my favorite photos with a scene of all my favorite things..nature with its rocky area, the olive grove, the lavender, the hills, the colors, the smells..

Provence 2013 28-06-2013 14-27-43 4198x3244

A quilt of color in the valley just below Bonnieux; lavender fields, wheat fields and vineyards.

Provence 2013 29-06-2013 11-41-44 4928x3264

*Keep an ear to the ground for the next post on Provence..until then..

à bientôt!

Ronelle


Un Noël à la campagne 3: Topinambours and chestnut velouté with wild mushroom croutons.

The entrée (starter) for this menu is A topinambour (Jerusalem artichokes) and chestnut velouté with  wild mushroom croûtons. It has a wonderful woodsy flavor and finished off with a shaving of black truffle on the chanterelles mushrooms, it transports you into a winter forest.

topinambour et marron velouté 2

Recipe:

  1. Clean 1 onion and cut in slices. Fry the onion in a little olive oil until translucent.
  2. Clean 5 large Jerusalem artichokes, cut into small, even chunks  and add to the the onion.
  3. Add a tin of peeled chestnuts (210g)  to the mixture.
  4. Add a bouguet garni  and 350 ml water or stock (vegetable) to the vegetables and bring to the boil. Lower the heat and simmer gently for 20 minutes or until the vegetables are tender.
  5. Remove the bouquet garni and remove the soup from the heat. Add a handful of washed parsley and mix with an electrical hand mixer until the soup is creamy. If you want the soupy perfectly creamy, you can push it through a sieve.
  6. Add some cream, or stock, or milk to bring it to the right consistency (like thick cream). Season with salt and freshly milled pepper and a few drops of lemon juice.
  7. Serve warm with some freshly  grated nutmeg and a mushroom croûton.
  8. Mushroom croûton: Toast three thick slices of bread. cut into fingers and brush with truffle oil on all sides. Clean some some mushrooms of your choice with a brush and fry quickly in olive oil. Add some chopped parsley , season and place on top of the toast fingers. Finish off by placing two shavings of black truffle on the mushrooms and serve immediately with the soup.
  9. This soup can also be served as an amuse bouche, served in small glasses, with small fingers of toast.

Serves 4 people as a starter.

Une pincée de fleur de sel:

  • Don’t add too much liquid in the beginning..you can always thin with some milk, or stock or water towards the end to the thickness you prefer.
  • Replace the mushrooms with plain button mushrooms or with crispy Spanish ham.
  • Replace the Jerusalem artichokes with pumpkin.
  • Toast the croutons in a toaster or dry toast in a pan to keep it light.
  • Finish the soup with a twirl of truffle oil.
  • Never wash mushrooms with water, clean them with a brush.
  • Fry mushrooms in a hot pan ..I prefer to fry mushrooms in duckfat(a little) which can be heated to very high heat without becoming toxic. Afterwards I drizzle a little Olive oil. In a hot pan, you don’t need much fat, because the mushrooms fry very quickly.
  • I don’t push the soup through a sieve, because I like the tiny pieces of parsley which gives a nice 3speckly” effect to the soup.
  • Enjoy.

*******************************************************************************

The Christmas market in Meyssac was very quaint and I especially loved the lovely church with its display of nativity scenes in all the alcoves. Each nativity scene depicted a country…Brazil was there, France of course, Italy, Africa. Even Peru was there, each little figurine dressed in typical clothing. I adored it and planned on going back to Meyssac to take pictures of all the scenes. When I finally went back, it was gone! Of course, it made sense..it was on display only for the weekend of the market..all those precious figurines couldn’t be left unattended for the whole season. I can kick myself! So I lost out on the lovely nativity scenes..you will have to wait until next year.

But the little église of Meyssac is still adorable and here are some photos…

…The exterior of l’église de Meyssac…

eglmise de Meyssac 1

..the interior towards the altar with Chrismas lights hanging above the aisle…

eglise de meyssac 2

..the altar from close up..

eglise de myessac 3

..and the only nativity scene left for the season..

eglise de meyssac 4

..un lustre lighting up one of the many figurines the Catholics so love..

eglise de meyssac 5

  • Tomorrow will see the plat principal (main meal): Beef tournedos with bone marrow in a wine sauce and steamed vegetables.
  • A nice DVD to get you in a French vintage mood…La plus belle histoire des femmes.

.. alors, à demain!..

Ronelle


Rustic pumpkin tart with onions and goats cheese.. and autumn gives us umber and sienna.

Autumn asks for rustic food. Because some days are sunny and mild, meals can still be enjoyed outside and as such a homey, rustic meal can add warmth and cosiness. A rustic meal also falls in step with the colours of the season, as the pumpkin tart shows. So what can be better than being right in the spirit of the season!

***Errata: 3. PASTRY: .. “Use a bit MORE water if too dry and add more flour if needed…”

Une pincée de sel:

  • Sweet potatoes are just as good instead of pumpkin..treat the sweet potatoes the same way.
  • Use wholewheat flour instead of plain flour.
  • Drizzle some herb honey over the pumpkin just before serving, or caramelize the pumpkin with some honey.
  • Make individual servings of tartlets instead of one large tart.
  • Use leeks instead of red onion.

..ingredients..

..and autumn gives us umber and sienna..

When I think of winter  think of black and white, grey, mystery, design.. Spring makes me think of flowery pinks, blues, lavenders, whites..In summer it is the exuberance of reds and yellows,  that come to mind…  Autumn gives us siennas and umbers, rich, embracing us with its warmth. I always think that it is the season for artists.

I wish you a lovely artist’s season!

à bientôt

Ronelle


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