Oats and coconut cookies and a christmas tree.

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
  • salt
  1. Preheat the oven to 180 degrees C.
  2. Grease a baking tin, 30x35cm with butter and and line with brown paper.
  3. Mix the flour, oats, coconut, sugar and salt.
  4. Melt the butter and sugar . Add the milk and bicarbote of soda.
  5. Add the butter mixture to the dry ingredients and mix thoroughly.
  6. 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.

Orange flower cake and garden corners in December.

This is a very easy, very delicious, seasonal dessert.

  • 280 g ground almonds
  • 220 g sugar
  • 200 g soft butter
  • 100 g all purpose flour
  • 5 eggs
  • 2 oranges
  • 1 lemon
  • 2 tsp orange flower water
  • 2 tbsp honey
  1. Preheat the oven to 160degr C.
  2. Grease a pan of 35x24cm.
  3. Zest the one orange and lemon . Bueat the butter and sugar until creamy. Add the zest.
  4. Add the eggs one by one alternating with the ground almonds.
  5. Add the flour.
  6. Pour the preparation into the greased pan and even out the top.
  7. Bake at 160 degr C for 30 minute or until a skewer comes out clean when piercing the cake.
  8. Prepare the syrup: Mix the juice of the two oranges, the lemon and two tsp of orange flower water and 2 tsp of honey unntil the sugar has completely dissolved. Baste the cake with the syrup until all the syrup is absorbed by the cake.
  9. Zest the an orange and sprinkle over the cake.
  10. Serve with some whipped cream on the side.

How time has flown by. We are at the end of 2019 with a few weeks left before we start the new year. My garden also realizes that we are in December.

A few chicks made their appearance late in the season and now they have to grow fast to outrun the cold coming.

Some garden lantens not yet packed away, a broken pot with water and a forgotten garden bistro chair.

An ever so proud rooster on the garden table.

Seedlings to be covered soon, a wire basket to be filled with butternut from the potager and a garden lamp.

In the potager, late tomatoes , butternuts and rhubarb await action.

The geese are ever present in every corner of the garden.

And the horses are amused by what’s happening around them.

Wood forthe fireplace on the chilly evenings.

Cucumber salad

When the summer days are hot as they are here in late august and we are getting a bit tired of tomatoes, we look around for something different. cucumbers are still in season, so why not alittle salad or salsa if you will.

cucumber salad-3

Some people have problems with digesting cucumber. To fascilitate the digestion, I peel it and remove the seeds. In this case, I leave the peel of one half on simply for the touch of green in the salad, but the whole cucumber can be peeled.

cucumber salad

cucumber salad-2

 

As you can see, it is very easy and very quick, perfect for those days where time and energy are lmited.

Cucumber salad recipe

Pincée de fleur de sel:

  • Peel the whole cucumber for better disgestion.
  • Add chopped chives along with the spring onion and chives for a touch of green.
  • Add a tsp of mild mustard to the vinaigrette for a more pungent salad.

Enjoy!

Sunflowers for the home

sunflowers

 

à bientôt!

Ronell

coq.NEF

Galette des rois aux pommes…and January ambiance at Coin Perdu.

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!

galette-des-rois-2016-004

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:

  1. 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.
  2. 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.)
  3. Spoon the cool apple filling on top of the almond cream.
  4. Cover with the second circle of pastry and squeeze the ends together.
  5. Baste the top with egg yolk and draw a pattern of your choice with a knife on the top.
  6. Leave for 30 minutes in the fridge.
  7. 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

galette-des-rois-2016-005

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.

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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.

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garden-in-januarey-2017-003garden-in-januarey-2017-024garden-in-januarey-2017-026garden-in-januarey-2017-028

garden-in-january-2017

à bientôt

Ronell

coq.NEF