Roasted peaches with honey and thyme.

At the end of every summer I have the disappointed feeling that I haven’t had enough of the summer fruits and then I go into a frenzy to get my qoata for the season in. And so we have a last chance to indulge in all the summer fruits, especially the peaches and nectarines, the watermelons and melons. All of them my favorite fruits.

If you haven’t had roasted fruit before, you are truly missing out on a great experience. It is so simple so make and brings out the best of a fruit in a different way.

There is no formal recipe for this dessert. I used a mix of peaches and nectarines.

  • Preheat the oven to 200 degrees C.
  • Use 2 peaches per person. Wash and cut each peach in half. You can remove the seed or leave some in.
  • Place the peach halves in a roasting tin.
  • Spoon some honey into the peach hamlves, drizzle liberally with lemon juice, sprinkle some fleur de sel and add lemon slices to the peaches.
  • Add lemon thyme branches to the peaches.
  • Roast at 200 degr C for about 15 minutes. Stick under the grill fora further 3 minutes if they aren’t browned enough to your liking.
  • Serve warm with créme fraîche of vanilla ice cream.

Pincée de sel:

  1. Use plums or figs instead of peaches.
  2. Use brown sugar or maple syrup instead of honey.
  3. Make a vanilla syrup of 1/2 cup water, vanilla pod and 3TBSP sugar . Leave to boil down to a syrupy consistency and add to the peaches along with cream. Omit the herbs.

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!

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. 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

coq.NEF

Carpaccio de courgette..and summer evenings.

Our potager is bursting with courgettes and we can’t keep up with eating them. With vegetables one doesn’t have to do much in summer, the vegetables are good just on their own. Which is why any  salad or carpaccio is a good idea.

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Recette:

  1. Cut 4 small to medium courgettes into thin slices. Layer onto a plate and drizzle with lemon juice and olive oil and leave aside for 30 minutes to marinate.
  2. To serve: Divide the slices among 4 plates by spreading them evenly on each plate. Drizzle with some more olive oil and lemon juice, a teaspoon of sundried tomato paste, and a drizzle of balsamic syrup. Season with fleur de sel and freshly milled black pepper.  Add some olives of your choice, shavings of Parmesan cheese and finish off with rocket/arugula  leaves.

Pincée de fleur de sel:

  • Use green pesto instead of the tomato paste.
  • Add dry roasted pine nuts.
  • Use small black Greek olives.
  • Add chopped sundried tomatoes or semi-oven roasted tomatoes.
  • Use crumbled goats cheese instead of Parmesan cheese.

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Summer evenings at Coin Perdu

Our evenings are spent around the fire..we start off with a glass of icy cold rosé while the fire is lit and we munch on a little apéritif, a must to keep my legs from going jello from the wine. It is something quick and easy..fresh cherry tomatoes from the garden, baguette slices with some sliced sauccisson of the region, or melted Camembert over the fire with baguette slices, or fresh radishes with salt(a big favorite!).

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In the meantime, while the fire is coming on,  mon chéri still fiddles with some activities around the garden, like mowing the lawn, feeding apples to the horses who are allowed late afternoons to graze on the lawns, cleaning the fountain orother small tasks around the house.

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I am mostly sunken  deep into an Adirondeck by the fire in the shade of the tilleul tree. My feet are up and I have a book in my hand. It is my favorite time of the day and I savor every minute. War will break loose if someone expects me to do anything else than reading my book, sipping my rosé and enjoying the early evening ambiance. At that hour am in my zone and refuse to be disturbed.

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After dinner, we linger as late as we can around the fire. As the coals burn away and the horizon turns dark, we start moving away from the fire, lazy and slowly. It is time to call it a day.

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**And some summer music for these summer evenings…

Girls in their summer clothes – Bruce Springsteen

Enjoy!!

..à bientôt..

Ronelle

Lemon cake… and an Easter spring is in the air.

Easter  is spring time. Or spring is Eastertime.Whichever way, that is of course for us here in the Northern Hemisphere. Down south everybody is preparing for winter with their days beautiful and lazy with fall colors entering the scene.

Because I am so busy in the garden(every minute the skies give me a chance!) I don’t get to the stove much, and when I pass the stove per chance, I am too tired to the bone to cook and bake….so….. I am re-posting this delicious little cake from a past post; Lemon cake and writing our stories. I might just make a stop with my tired bones next to the oven and put it together for us too on Sunday afternoon to enjoy with English tea! I have never come across someone who didn’t fall in love with it right after that first bite..and just look at the recipe down below.. really….this is as easy(yet delicious) as it gets!

lemon cake

Lemon cake recipe

Pincée de sel:

  • Use freshly squeezed orange juice instead of lemon juice.
  • Add some grated lemon/orange rind to the mixture.
  • Top with some icing sugar of your choice, or serve without. I prefer without, since icing sugar makes it too sweet for me.
  • Decorate with fresh edible flowers.
  • The cake is even more flavorful the next day.
  • Use for dessert: break into pieces and serve, topped with strawberries, whipped cream and a berry coulis, OR serve with warm caramelized peaches and crème frâiche.

Here at Coin Perdu, I am fervently planting and digging and dividing,  as much as my arm allows, that is. It is just wonderful to be back in the garden. The rains are still coming down very regularly, but the moment it stops, I charge outside to do a little something. A new garden is such hard work, especially in the preparation thereof, because planting in bad soil makes for even harder work the next season! It might look like nothing at the moment, BUT in a few weeks…!

..passion fruit juice for our break…

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..mon cheri preparing the potager for me..along with his very willing assistants..

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..early morning by the potager and the mist slowly lifting..while I slowly sip my coffee…oh, that first morning coffee..sooo good..mince!

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..when taking a pause the chickens are there to “pause” along – this day I had un fraisier(strawberry cake) which I shared with them(of course!) and they loved every morsel! for the rest of the time, they scuffle around my feet in the soil, just coming up for some air every now and then..!

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..still a lot to be done: the dalles(paving stones) must be laid on the terrace and partly into the lawn at the bottom, the wrought iron pergola must be constructed for the white glycine(wisteria), a stone bench under the small window. To the right I have planted kitchen herbs which I hope will grow under the walnut tree, since not many things grow under a walnut…

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..eh bah voila..there you are, mon café..!

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..my tulips are slow in the rising, but they are coming on steady..pretty soon they will be spectacular in their show off! I am so chuffed, because all my  bulbs I brought back from Amsterdam, (see post here) is pushing through, except for 3 Allium bulbs I lost to mischievous rabbits.. 

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..a lot of planting still awaits me – 60 lavenders, (lavande angustifolia, lavande intermedia, white lavenders) 20 santolinas, agapanthus, cistes,  4 olive trees, 6 Cypres de Provence,  buddleias, kniphofias, ceaonothe de Versailles,  100 Siberian irises, then a lot of Iberis, Eryngiums, ficoides…

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..In between all the pathways and staircases and dry hot corners, I stick in some thym serpolet and  succulents like the ever popular sedums, sempervivums and jovibarbas, which grow beautifully in all those sunny spots…

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* I am working on a series on tartes, tourtes, quiches et cakes, which I will combine with some table setting in white with silver, yellow with pottery, red with vintage and blue with rustic.

*So stick around..if I can just get my act togehter and organise my organising better..i will be back soon with the series on tartes, tourtes, quiches et cakes,

Joyeux Paques

et à bientôt!

Ronelle