A scoop of yogurt mascarpone cream and grapes, flambéed with Armagnac bring total silence to the dinner table.

In my garden, we have delicious grapes growing all along our terrace and balcony. I have no clue what they are called, but I devour them.  I have planted my two favorites in the potager: Chasselas and Muscat; of which we had our first harvest this year. The wine grapes( the domaine of mon chéri) will hopefully be planted next year with proper fanfare when all our friends and children and their friends will show up(hopefully!) with muscle and vigour to help. They will be rewarded with great food…cooked by me of course!

grapes, fish -002

. I managed to grab the last two bunches of grapes of this  season for a dessert I  have been planning to post, but haven’t yet found the time to do it. I bought  the last of les raisins d’Italie, a nice green and firm grape, perfect for this dessert.

Yogurt marcarpone cream with armagnac flambéed grapes.

What else can I say. I just simply love dessert. Leaving a restaurant without finishing my meal off with dessert, is…to say the least, sad, or better yet, depressing. It needn’t be a fancy affair. A yogurt. Or a fruit. A scoop of ice cream. In this case fruit and yogurt and a luscious cream. Oh, and a drizzle of Armagnac lit up to a pretty blue flame. Et voilà, c’est fait. Dessert is served.

Yogurt marcarpone cream with armagnac flambéed grapes.-004La recette:

  1. 200 g Greek yogurt( the sour of the yogurt adds a nice flavour to the dish)
  2. 200 g mascarpone cheese
  3. 1 vanilla pod
  4. 2 TBSP castor sugar
  5. 500 g grapes , stems removed(You can use mix of black and green grapes, although the black grapes do do tend to lose their colour  during the cooking process.
  6. 2 TBS butter
  7. 3 TBSP brown sugar
  8. juice and grated rind of 1/2 lemon
  9. 50 ml  Armagnac

► Whisk the mascarpone until light. Add the yogurt. Slit open the vanilla pod, scrape out the seeds and add to the mascarpone/yogurt cream along with the castor sugar. Mix well, cover and refrigerate until needed. Wash the grapes (of your choice) and remove the stems. There is need to remove the seeds, unless you can do it without breaking the grape. Melt the butter and sugar in a large pan. Add the grapes, lemon juice and grated rind. Let simmer over gentle heat for about 4 minutes. Be careful not to break the grapes open. Heat the Armagnac in a little saucepan, remove from the heat and light up with a match. Pour the flaming alcohol immediately and gently over the grapes. Leave to simmer for another 2-3 minutes until slightly syrupy. OR Pour the warm Armagnac onto the grapes  and flambée. Take care not to splash the flaming alcohol. Leave to cool down a little. Place a generous dollop of mascarpone in each bowl/plate and spoon in a helping of grapes. Finish off by drizzling  some   syrup over the grapes and cream. Enjoy.

► Serves 4 people.

To set food alight, is something everybody always enjoy. with ooh and aahs, mesmerized by the flames licking the food, we stare at the show. It can of course be very dangerous and not at all should children be allowed to do it. For those inexperienced, don’t do it like you see chefs doing it on television with big drama and whooshing  up to the ceiling.with 50 ml of alcohol, you already get a spectacular flame, so if you want to be on the safe side, split it up into two flambés. Don’t lean over the casserole you are about to flambé and stand far enough away, but still close enough to have control on what you are doing. You can pour a little alcohol into  stainless steel soup ladle with long handle to heat up directly over a flame and light up, then pour the burning alcohol over the pan for effect. Or you can add the alcohol to the warm grapes and then set alight. In both cases, switch off all other gas flames on the stove, stay away from candles and any other flames. If you feel unsure, skip the flambé step. just pour in the Armagnac alcohol over the grapes and let it cook for about 3-4 minutes for the alcohol to cook off. Enjoy and be safe above all else!

Yogurt marcarpone cream with armagnac flambéed grapes.-001cooking 2015à bientôt, Ronelle


Autumn with chestnuts, walnuts and prunes.

Autumn is the most melancholic time of year for me. It is also the most beautiful. Every time, when I drive off the road in my efforts to admire the colours, I think this year is the most beautiful I have seen. Then comes the next autumn and the same thoughts go through my mind. As well as driving off the road.

chestnuts, walnuts and prunes for autumn.

All over the villages in France, les fêtes d’automne are celebrating with enthusiasm ..well…autumn. With stalls of food and bric and bracs, dancing in the streets and musicians sounding with loud self confidence their sometimes false chords into the air. But who cares! Everybody is having fun.

Fete de la chataigne3One such a fete was la fête de chataigne at Beynat, close to home. An atmosphere of vivacity reigned..for me in any case.  Everything was there; Trophies for the best chestnut harvest. Traditional artisans who made their sabots and combed their wool, embroidered their linens and wove their baskets the old fashioned way. By hand, of course.You could buy roasted chestnuts, apples by the crate, walnuts, nutcrackers(of which I bought one, simply because I am too lame to say no!) the meal of the day was home made boudin(blood sausage) with…frites. The French love their frites at markets. The usual crepe a la nutella was ever popular.

Fete de la chataigne1 Fete de la chataigne

I have to admit that I love to go to all these markets, and fairs and fêtes and foires and brocantes. I love browsing and tasting, having coffee(but of course!) I love the atmosphere of exuberance and fun, touching stuff, turning it upside down. I love the smells of food finding its way to my nose. I love the excitement of finding a tiny something for a tiny price; a pot of home made confiture, a piece of sauccisson with walnuts(my favorite), or an old coffee cup or two…simply just for remembering a great morning.

chestnuts, walnuts and prunes for autumn.-005

So, did I buy a tiny something for a tiny price. Oh yes I did! Chestnuts.  For this delicious accompaniment. I ‘m not a big fan of chestnuts, but this dish is divine. I can eat it by the spoonful. It only consists of chestnuts, walnuts and prunes. Some butter(salted) and some chicken stock, or if you prefer, vegetable stock, in which case, it is completely vegetarian. The most fascinating aspect of this dish is that it is autumn at its best. It smells and looks and tastes like forest. OK, you might  need a little imagination and heaps of enthusiasm, but autumn is short. Enjoy it.

La recette:

  1. A handful of cleaned, cooked chestnuts. (It is much easier to buy the vacuum packed cleaned and cooked ones, just ready for use. It is quite an ordeal to clean and cook them. I will show how in a next post for this one is already starting to resemble a marathon.)
  2. A handful of prunes, seeds removed.
  3. A handful of walnuts, removed from the shells with the help of your fancy nutcracker.
  4. A big knob of butter
  5. A drizzle of  olive oil.
  6. A TBSP honey.
  7. Fresh thyme, milled black pepper and mixed spices.
  8. About 1 full cup of chicken stock(or vegetable stock for vegetarians)

Heat the olive oil and salted butter in a frying pan. Add the chestnuts, prunes, mixed spices, milled pepper and fresh thyme (stripped from the stems). Sauté for about 5 minutes. Add the walnuts, honey and the chicken stock to the mixture. Leave to gently simmer on low heat just until the juices turned to a thick sauce. Remove from the heat. Serve with roasted chicken, rabbit or venison.

Serves 4 people as accompaniment.

cooking 2014

à bientot


June/July at Coin Perdu.

June and July went by so quickly, I am still wondering where I was..I fell and broke my leg 2 weeks ago, so my moving about is somewhat restricted, especially here in the barn and on the rugged terrain of Coin Perdu. The crutches drive me nuts, but they are my best friends at the moment. At least my biceps are now something to look at. I’m not doing a lot of cooking, if any and it is only the most easiest of cooking – a handful of tomatoes from the potager on the plate with the salt and pepper pots beside it. A bowl of peaches. Half a chicken done by mon chéri on the barbecue. A tub of ice cream. A slab of Lindt fleur de sel chocolate.Lots of water to prevent the leg from swelling. More chocolate and ice cream. Macarons. Don’t you think I am a good girl for eating so healthy?

broken leg

WARNING: This is a fairly long post! I am also adding my Facebook page if you would like to follow and my instagram account as well as Lindiwe, our german shepherddog’s account.

In the meantime, the garden is running out from under my hands. Our summer has been very hot up to now and very dry and the garden is showing signs of fatigue without water and my loving care. It is big holiday time and France has come to its summer standstill. No one is available for helping in the garden. But it was nonetheless so beautiful before the drought took over and I thought I’d share it with you, since I can’t really show you my plate of tomatoes with salt and pepper or half a chicken on my plate…even though it was as goo..ood!

June/July 2015 it started off lush and green in May, everything was flowering beautifully, newly planted lavenders santolinas…

Garden in May-001

..even when the pool was being built, it looked…OK

building pool

summer 2015 new pool

iceberg roses, feverfew,, salvia nemerosas to name but a few

Garden JUNE 2015-003 Iceberg roses lavandes grosso rosier suneva Salvia nemorosa

On the terrace with Partia, purple oxalys, herbs..

Pratia angulata(blue star creeper) purple oxalis sage

..My beloved olde world flower, the hollyhocks, a lost sunflower that sprouted from the birds’ winterseeds and even dried roses..


dried white rose one sunflower


..new additions to the family are the two babygees, who mon chéri calls Hansie & Grietjie, some cute chicks and Lindiwe, our german sheperd dog, who has her own instagram account, should you be interested in following!

hansie & grietjie


Lindiwe in pool

And of course hours spent around the table..our favorite pastime, you could say.

summer 2015-003 summer 2015-004 summer 2015-006 Summer July weekend Summer July weekend-001 Summer July weekend-002 Summer July weekend-008 summer lunch

à bientôt



Carrot and and poppyseed cupcakes.

I am participating in an art project for the month – Everyday in May. And today’s theme is cupcakes. I decided to post it here on Myfenchkitchen as well, seeing that cupcakes are food as well(of course!). I can eat anything carrot…raw, cooked, soup, juice, salad… and cake. Combine it with poppyseeds, lemon juice, and yoghurt and it turns out quite satisfactory, very satisfactory in fact.   carrot and poppyseed cupcake-001carrot cupcake recipe

  • EDITED: I forgot to add the carrots to the recipe!  Add 1 large, or 2 medium carrots, peeled and grated to the mixture and mix lightly. Don’t overmix.

carrot and poppyseed cupcake eaten Pincée de fleur de sel:

  • Add chopped olives to the mixture and top with goats cheese.
  • Use a vanilla yoghurt instead of natural yoghurt for a slightly sweet taste.
  • Top with whipped cream cheese with chives or top with a creamy goat’s cheese.

carrot and poppyseed cupcake ingredients

..bon appétit..