Chocolate pan cake… and a 30th birthday.

Turning 30 is a big occasion. Our eldest turned 30 this month and she had her friends from Toulouse come to Coin Perdu to celebrate. She wanted this chocolate cake which we have been baking for years in our home. Really a deliciously decadent cake and so easy and quick. I found it years ago in Annette Human’s Winning recipes 3. It is from Renie Conradie who got it from her husbands stepmother, grandma Polly. Well,  there you go.. a recipe that withstood generations of baking and is still going strong.

chocolate pan cake 25-02-2014 20-36-10chocolate pan cake 25-02-2014 20-56-57chocolate pancake recipe

Pincée de fleur de sel:

  • Baking the cake at 170 °C will prevent the cake from cracking and rising to a point in the middle.
  • Gently hit the the bottom of the cake pan on the table surface to get rid of air bubbles.
  • Add 1 tsp extra cacao to the cake mixture for a darker cake.
  • Serve with whipped cream or ice cream or créme fraìche.
  • The cake becomes tastier the longer it stands.

In his speech mon chéri said he remembered the day he turned 30 years ago.. He thought he was old then. With our first daughter turning 30, he wondered how he should feel now. the nice thing about having children turning 30, is that we felt 30 again too, being in the company of all the “20’s-going-on-30’s” and all the “30-something’s” for a whole weekend,

Marinell 30 ans 23-02-2014 05-07-002

Preparations were done on Saturday by everyone for a rustic-shabby-chic evening, which lasted until Sunday morning at 4. I was just about to call the police to complain about the “kids” keeping me awake, when the last one crawled into the barn and a faintly familiar silence fell over Coin Perdu. It lasted only few hours before the first morning coffee announced the next chapter of busyness

Marinell 30 and, Dimanche 23-02-2014 23-02-41

..preparing gazpacho.. Marinell 30 ans 23-02-2014 00-24-41

..Some British Pimms..

Marinell 30 ans 23-02-2014 02-58-58

..the apero table..

Marinell 30 ans 23-02-2014 02-59-58..Serrano ham from Spain o,narustic shabby chic ham board..

Marinell 30 ans 23-02-2014 03-14-34..chilling..

Marinell 30 ans 23-02-2014 03-09-03

..friends starting arriving..

Marinell 30 ans 23-02-2014 03-17-44..I want to sabre my own champagne!..

Marinell 30 ans 23-02-2014 05-11-38

..1, 2, 3 et voilà!..

Marinell 30 ans 23-02-2014 05-11-41

..oh dear…a little too much muscle!..

Marinell 30 ans 23-02-2014 05-11-56

..joghurt marinated legs of lamb..

Marinell 30 ans 23-02-2014 05-35-50.. chickens basted with apricot puree..Marinell 30 ans 23-02-2014 06-57-36

..preparing the buffet table..

Marinell 30 ans 23-02-2014 06-59-03 and food..

Marinell 30 ans 23-02-2014 06-59-13

..salmon fillet..

Marinell 30 ans 23-02-2014 07-00-23

..old fashioned coke..

Marinell 30 ans 23-02-2014 07-01-08

..always a fire..

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..night falls..

Marinell 30 ans 23-02-2014 07-52-41

..a chandelier in the walnut tree for some romance..

Marinell 30 ans 23-02-2014 07-56-05


Marinell 30 ans 23-02-2014 08-21-16

The day after the night before always starts in slow motion. Crawling out of tents, coffee with brioche, and a shower finally opens up heavy eyelids. so much so that a rugby ball can be thrown about by the brave, others go for walks and pick wildflowers(which would find their way onto my dressing table, since it was mother’s day), some just hang around in a deep chair, and the real brave ones get onto a horse. Finally everyone gathers to fill stomachs on leftovers, tent pens are pulled out, cars wave goodbye and the sun sets on a 30th birthday. Long may she live to remember this year!

Marinell 30eme-001

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..


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..


Tomato and orange soup with scallops….and a visit from Jack Frost.

Tomato velouté is my most favorite soup. Since childhood I loved my mother’s creamed tomato soup. In summer it is gazpacho and in winter a velvety soup.

veloute tomate-001

The recipe is so easy…I can only say what I used and then it is up to your own taste. Taste and taste and taste again. Unlike for a summer gazpacho, I don’t use fresh tomatoes for the soup. They are bland and tasteless. I use good quality Italian canned tomatoes which make a rich flavorful soup. It would be perfect if you have bottled your own tomatoes in summer.

La recette:

  1. A large can of tomatoes make about 2 to 3 large helping(2 of those helpings are mine…). Add to a saucepan with a bouquet garni, the juice and grated zest of 1 orange, 1 TBSP of sherry(Jerez) vinegar  and 2 cubes of sugar. Rinse the can with 1 cup of vegetable stock and add to the soup.
  2. Simmer over medium heat for about 30 minutes.
  3. Leave to cool a little and mix with a hand blender to a creamy soup.
  4. Remove the bouquet garni and adjust the seasoning…orange juice, vinegar, salt and pepper.
  5. Fry some scallops only on one side and season with salt and pepper.  Remove and keep aside. Deglaze the pan with some freshly squeezed orange juice .
  6. Serve the soup in warmed soup plates. Place a scallop, cut in half in the soup and drizzle the juice from the pan over the scallops.
  7. Decorate with a slice of orange and serve immediately.


A visit from Jack Frost.

Mr Jack Frost showed up this morning. Totally unexpected. He just showed up without any call beforehand, without any warning. I actually find that a bit rude, just showing up like that at someone’s door and at a very indecent hour in the morning at that! But there he was in all his glory when I opened the door this morning. I couldn’t control the shiver that ran instantly through my body. We expected him, but I so hoped he would skip his visit to us this year. Alas…

Jack Frost Decembre

A very interesting character he is, this Jack Frost. Definitely not someone to take on without gloves. But speak of handsome! He has a disarming charm that cannot be missed, even if he’s rather cold and sometimes somewhat foggy and distant. Definitely not a boring character. But as handsome and charming as he is, he has a slippery side that I just don’t trust. I always feel unsure of my step around him. I have lost my balance around him before which resulted in me seeing my own butt and bright stars all at the same time. I’ve learnt my lesson since…don’t be fooled by the charisma of Mr Jack Frost!

Jack Frost Decembre-001

I sighed heavily on the sight of Jack Frost in front of me, just outside my barn door. Bof OK, he’s here, what else could I do but accept his arrival…after all, we are known for our hospitality here at Coin Perdu! So I decided to make the best of it. I dug into my linen closet for extra warm linens and blankets and duvets, all the time thanking the good Lord that this guest only shows up once a year and immensely grateful that he doesn’t stay the whole year. Now that would be unbearable!

Jack Frost Decembre-002

I wondered how long Mr Frost would stay this time? I didn’t dare ask for fear I wouldn’t like the answer. In any case, the sun came out and he took the road. I had no idea where he had gone off to or when we would see him again. He is like that, this Mr Frost…always takes off somewhere when the sun shines and returns in the early hours the next morning. Oh well, he’s here now for some time. I might as well accept it and make the most of it. I think I’ll go make a tomato soup for tonight. Mr Jack Frost will be cold when he gets in. Tomato soup will make him happy

Jack Frost Decembre-003 Jack Frost Decembre-004 Jack Frost Decembre-005 Jack Frost Decembre-006