These old fashioned cookies are from my childhood. My mom believed they were healthy so we ate them throughout the year. They are simple to make and delicious to eat. Everybody loves them.
Oats and coconut cookies
1 c butter
3 tbsp honey
2 tsp bicarbonate of soda
4 tbsp milk
1 c flour
4 c oats
3 c dessicated coconut
11/2 c sugar
Preheat the oven to 180 degrees C.
Grease a baking tin, 30x35cm with butter and and line with brown paper.
Mix the flour, oats, coconut, sugar and salt.
Melt the butter and sugar . Add the milk and bicarbote of soda.
Add the butter mixture to the dry ingredients and mix thoroughly.
Press the mixture into the greased baking tin and bake for about 25 minutes until the top is golden brown. Cut into squares while warm and leave to cool beofre removing the squares from the baking tin.
Christmas in our house starts on 1 December. We play some christmas music while decorating the tree and finish off with a nice dinner en famille.
And so we have come to the end of 2016. May we all have a year of good health and a good dose of adventure.
Last year had seen very little of me here on my blog. Even though blogging is mostly n “ancient” practice and replaced by Instagram, I still love my little blog very much, going on 10 years this year. I have set one important goal for myself and it is to get back to my foodblog. I hope you will walk along side me. It is always more fun to have company!
Just as we think we have had enough of eating after Christmas and new year, les galettes de rois land on our plates. We love our galette des rois. Made of a fluffy puff pastry and filled with a variety of fillings, the most popular being almond cream, it is served around a table with coffee and tea…and friends. If you find the trinket in your helping, you have the honours of presenting the next galette des rois…wearing the crown of course, in this case, a twined olive branch.
And so I invite you to my table. Let s serve the coffee and slice our galette. Bon appetit!
You can find the recipe for my galette des rois aux pommes(with apples) at this link…galette des rois. It is the basic recipe of puff pastry, filled with an almond cream. This time round, I added some apples for some change.
This is what I did:
Peel and cut 3 Granny smith apples in chunks and caramelize in a TBSP of butter, a pinch of cinnamon, a pinch of nutmeg and about 2 TBSP of sugar. Add 2 tsp lemon juice and the rind of 1/2 lemon. Add 2 TBSP of currants. Caramelize until the apples aare soft and caramelized. Leave to cool.
Follow the basic basic recipe for galette des rois up to step 8. (Spread the almond cream in the center and place a trinket in the filling.)
Spoon the cool apple filling on top of the almond cream.
Cover with the second circle of pastry and squeeze the ends together.
Baste the top with egg yolk and draw a pattern of your choice with a knife on the top.
Leave for 30 minutes in the fridge.
Bake for 25 minutes at 200 degr C. Lower the heat to 180 degr C and bake for another 10 minutes until golden brown.
Serves 6 people
Last year we had a gentle winter and even though it made life easier, it wasn’t what nature needed, or what we needed for that matter.Our winters need to be cold for new life in spring. And so we have our cold again this year with white, frosty mornings which are so magical, I feel like I have been transported to a different world.
A few images from my garden from this sudden very cold January. It reminds me how fortunate I am to live in a country which have four spectacular seasons.
This December was busy. It was filled with sadness of saying goodbye to loved ones. But happiness made its appearance too, as life always tosses a coin with two sides.
As always, I love Christmas. This was out first year alone without the children, but it was just as much fun. I love Christmas and this year was no different, in spite of us being without out children. We prepared as if we were about to receive the whole world at out house. Of course our door stayed open to whomever wanted to enter.We made it warm and welcoming with our yearly Christmas tree, many candles to light for those we love and those we share the world with. And we gave special attention to our Christmas meals, preparing what we love and sat at our candle lit tables with so much gratitude in our hearts for all we receive in such abundance, especially the love.
We drove around to all the marchés de Noël and the fêtes de chataigne, the apple festival, the brocantes de Noël. We had coffee and croissants at our special places, we had a fantastic meal for our 33rd anniversary. We went for an apéro on horseback and stayed so late that we rode back in the dark, trusting the horses to find the road. We started a new tradition: handing a little cadeau de noël to our neighbours down the road. We cried crocodile tears listening to sad music while we remember, just because that’s what we do on Noël…in short, we had so much fun and laughter..I felt like a teenage girl with jumping emotions! Life was good to us this December.
Noël at coin Perdu
Christmas eve in white.
Scallops with parsnips and parsley sauce.
Lobster with beurre blanc and black truffle risotto.
Pavlova with mint cream and caramelized clementines.
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.
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.
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.
Simmer over medium heat for about 30 minutes.
Leave to cool a little and mix with a hand blender to a creamy soup.
Remove the bouquet garni and adjust the seasoning…orange juice, vinegar, salt and pepper.
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 .
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.
Decorate with a slice of orange and serve immediately.
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…
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!
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!
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