Search Results for “baguette with red fruit”

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.

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.

blueberries, black currants, red gooseberreis, raspberries, blackberries

..a sign for every shop..

I 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…

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

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

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

Some plays on our desire to remember the past…

Some very elegant …

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

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

And there are those for special customers…

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

Proof goes to show…hidden in the foliage…

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

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)

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

Originality abounds!

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.

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

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.

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

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.

These cute board signs are just simply fun.

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

At the boucherie in Beaulieu you can even buy salads…

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

à bientôt

Ronelle

Back from Hawai’i, I’m inspired to do some “island painting” and eat more seafood, especially fish. I’m alittle disappointed in the availability of fish and seafood there as well as exotic fruits. I expected a wealth of seafood and a whole range of interesting and different fish meals. We could find loads of pasta meals and New York steaks and hamburgers and chips, even French resturants, with Mahi Mahi quite frequently, but for the rest, exciting fish meals were scarce. We also had to drive quite deep into Kona island to find guavas , which we picked from a tree and they were absolutely delicious! But maybe the season wasn’t producing what I was looking for. At least it got me back into the “fish and fruit” zone again and the first thing I did when arriving back home – apart from loading a first bundle of washing – was to take off to the fish market and buy fish for our dinner! For now, a little appetizer – ocean inspired, to get going…

…baguette slices with seaweed salsa…

With a glass of cold, dry white wine, it is a good and easy little appetizer to tantalize the tastebuds while waiting for your fish to appear on the table. You can also be sure of many health benefits in seaweeds. In french we call it salade de mer, which literally means sea salad, composed of different sea weeds, found at health and Asian stores. It is healthy cocktail of vitamins and proteins and minerals.

The quantities are relative. Start with a little and add more as you proceed. Here is what I did:

2 TBSP of salade de la mer(a mixture of dried seaweeds)
1 heaped teaspoon of chopped , rinsed capers
a pinch of fennel fleur de sel
TBSP of rice vinegar
TBSP of mirrin
TBSP olive oil
Toasted slices of seeded baguette

Mix all the ingredients together and leave for about 10 minutes for the seaweed to absorb the oils and vinegars. Taste again and adjust seasoning. Serve in a little bowl along with toasted baguette slices.

* Suggestions:

The seaweed can be replaced by finely shredded white meat fish, or fish can be added along with the seaweed.
A drop or two of white balsamic vinegar can be added with lime/lemon juice and shallot wine vinegar, instead of the rice vinegar and mirrin, for a different interpretation.
The salsa can be eaten with fish, like tuna or a cod or any other “gentle flavoured” white fish”.
A cold dry white wine, like a chenin blanc is a good companion.
Don’t leave the seaweed salsa standing for too long, since it becomes “rubbery” after a while.
The seaweed mixture can be found at health stores or at Asian stores.

…ingredients…