A Flashback to summer.

We have been cheated a bit out of spring and summer here in France this year, but we have had our week or two of beautiful, perfect hot weather! When looking back, it was all good, however short. I am lucky enough to have my birthday in summer and we had the most beautiful evening, spent around our bistro table with friends and family. It was special.

..birthday around a bistro table..

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..and around the fire, every evening..

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..the sound of running water, every day..

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..fruit and fruit and fruit..

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..alcohol free mojito, especially for me..

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..always an apéro with our glass of wine, in this case stuffed cherry tomatoes with ricotta and herbs..

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..tomatoes from the potager for dinner..

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As far as automne goes..the leaves haven’t coloured yet and the days are still sunny and warm, with slight winds, clouds are rolling by fast in the blue skies and the waters of the streams are still, awaiting the first rainfalls.

But before I start sounding like Thursday’s weatherman..

Welcome back to Myfrenchkitchen! I’ve had a busy summer and September was spent doing only art every day, which I thoroughly enjoyed. I posted my art when I had time and if you are interested you can see some posts on Africantapestry. It was a great month for me , trying different methods and mediums, searching for new directions. I did a lot of plein air painting, just practiced techniques in the evenings, making terrible messes( on the canvas and my clothes!), but I enjoyed every minute!

..three houses, oil on linen..

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“A big thank you to everybody who supported me and especially Monique, who was there with me EVERY day, in spite of her busy schedule. Your encouragement and support throughout the month…I can’t express how much that meant to me! Please drop in at La table de Nana and catch up on her beautiful posts of this past summer…just an inspiring place to visit!! When I am down, I visit Monique at La table de Nana..”

..young chicks..

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..Gubi and the geese, Aglaé and Sidonie..

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..Roquefort..

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..Gaitchi, Gubi and her fillette Dumêla..

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So. With these images of our sweet animals ,  I say goodbye! to summer and its fun and hi there! to fall and its splendour. Even on my Pinterest page, I have gone “autumn”, so inspired by the decorating for fall, the colour of the sunsets, the champignons, apples and acorns, the deep and atmospheric colour of nature just waiting to explode.

..spider webs on an early September morning..

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à trés bientôt

Ronelle

Café Douceur in Beaulieu sur Dordogne et sa tarte aux pommes

If ever you are in the area of Beaulieu sur Dordogne, be sure to drop in at Café Douceur  for either a coffee or tea accompanied by homemade treats, or for a light lunch.

Si vous vous trouvez dans la région de Beaulieu, ne continuez pas tout droit sur votre chemin sans faire un stop au Café Douceur pour prendre un lunch, un cafe ou un thé avec un goûter fait maison,

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You can judge from the photos that it has a warm atmosphere, welcoming and intimate. Everybody feels instantly at home which is no wonder, because Sophie, the owner and the chef of her café has a big heart and wide smile.

Ces photos montrent clairement l’ambiance chaleureuse, intime et conviviale. C’est normal, car Sophie, la petite propriétaire et la cuisiniére, dirige son café avec en grand coeur et un sourire pétillant.

 

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As a young girl, Sophie was enchanted by l’heure du goûter..(late afternoon tea in France). From then on, her dream was a little café where she could bake, serve and sell madeleines, canelés, sablés and other delicacies she grew up with around l’heure du gouter. At the young age of 24 she took the plunge and opened up Café Douceur, not regretting  one minute of her decision since.

Depuis son enfance, Sophie a été enchantée par l’heure du gouter. Son rêve était d’ avoir son propre petit coin pour partager cette passion. Les madeleines, les sablés, les cannelées..ce sont tous ces gourmandises qu’elle a savourée pendant son enfance et  qu’elle fait aujourd’hui elle-même. Dèja il y a quelques années, à 24 ans, elle a décidée de réaliser ce rêve en ouvrant  son propre café.

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La terrasse has a view on centre ville, where everything happens in Beaulieu and everybody knows everybody.

Sur la terrasse, on peut s’amuser en voyant tout ce que et ceux qui arrivent en centre ville de Beaulieu.

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In the image below is how she is frequently seen in la salle ..peeking around the corner from the kitchen to say hi and throw a smile at everybody.

Une image très typique…la chef cuisinière souriante  jette un coup d’oeil sur la salle pour dire un petit  bonjour à ses clients..Café Douceur de Sophie 17-06-2013 13-23-07 2522x3186

With tables and chairs as well as comfy canapés, wooden games and toys for kids, gentle colours, you are invited to take a seat, linger with a magazine and have a second coffee or tea.

On est invité à s’installer dans la salle pour l’ambiance conviviale. On oublie le temps sur un canapé soit avec un livre, soit on découvre les jouets anciens tout en attendant un deuxième café..ou thé.

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.. a little bouquet de fleurs at the lunch table..

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The meals coming from the kitchen are homemade by Sophie herself, using seasonal fresh herbs, fruit and vegetables, many coming from her own potager(vegetable garden).

Les plats arrivent de la cuisine  faits maison avec des produits saisonnièrs et les herbes fraîche, les légumes et fruits, quand possible, cueillis dans son propre potager.

..fraisier..

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..crépe complete et salade de jardin..

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..Tarte citron au sorbet exotique..

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..Tarte pomme..

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La pate a brioche:

For a very large tart:  6 eggs, 350g melted butter, 750g flour, 30g yeast diluted in some lukewarm water, pinch of salt. The recipe can be divided by three or even 4 for a large family size tart.
  1. Add 117g yeast to 1 glass of warm water. Mix it into 250g  flour, a pinch of salt and  2 eggs.
  2. Cover an oven pan with baking paper.
  3. Spread the dough to an equal thickness on the paper. Leave aside in a warm corner to rise for about 30 minutes, while you prepare the apples.
  4. Peel and core 3 apples, cut into pieces and place into a casserole with some sugar, a few drops lemon juice , a few juniper berries, a pinch of salt. Simmer to reduce to a compote.
  5. Peel 2 to 3 more apples and slice. Drizzle with lemon juice.
  6. Spread the compote on the prepared brioche dough and arrange the apples slices on top.
  7. Top with sprinkled cassonade/vergeoise/brown sugar and dollops of butter.
  8. Bake for about 30 minutes at 180 degr. C or until the apples are caramelized and the dough is cooked through.

………………………………………………….

La suggestion du moment changes every day, depending on season and availability of produce. This day had Papillote de saumon aux petits légumes (salmon parcels with vegetables)on the menu.

La suggestion du moment change quotidiennement selon la saison et les produits disponibles. Ce jour là…une papillote de saumon aux petits légumes.

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At the counter/bar, is always a lot of laughter and chatter going on..around a cup of coffee of course.

Autour du bar, toujours de la rigolade!

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So, next time you are in the vallée de la Dordogne, do make the effort to turn off to Beaulieu sur Dordogne and drop in to meet Sophie and Pascale and Michel and have a seat by the counter with a coffee, or on a couch with a magazine, or enjoy a light lunch at a table.

Alors. La prochaine fois que vous passez par la vallée de la Dordogne, faites demi tour et arretez-vous devant le Café Douceur en centre ville  pour fair la connaisance de Sophie, Pascale et Michel. Surtout, n’soyez pas pressés et restez un bon moment sur un canapé tout confortable!

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..à bientôt..

Ronelle

Walnut tart …and a marché aux plantes(plant market) at Curemonte.

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I decided to make a walnut tart, even though it is actually an autumn dish which we make when our walnuts are harvested after summer. But here, we eat it throughout the year, because we love it. Tout simple. That’s it.

Coming home from the marché aux plantes in Curemonte last week, with my confiture de noix and my chutneys and oils and vinegars and dandelion syrup under my arm, I thought it would be appropriate to make a walnut tart to accompany this reportage on the plant day at Curemonte. I’ve never made a walnut tart myself and it is only recently that I started eating it. I never thought it could be something special, until that one day that I took a slice at a friend’s house. It was delicious and it still is. It tastes like autumn. It is a rather heavy tart (which makes sense for fall and winter comfort), so I make it in a small tart tin, to have small slices…a good idea in any case for all tarts and cakes and goodies!

Our walnut trees are always late off the mark. They start off late in spring with these nice “flowers”, which are then rapidly followed by the leaves. With 4 huge trees, we always have a large supply of walnuts, perfect for Noël.

..tarte aux noix (walnut tart)..

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La recette:

*Pastry base: Recipe here.   Bake the pastry shell blind( without filling, but filled with dry baking beans to weigh down the pastry). Bake at 200 ° C for about 10 minutes. Remove the beans.

*Walnut filling:

  1. Crush 200 g walnuts, but not completely into powder. Keep some whole for decoration.
  2. Whisk 2 eggs and 70 g brown sugar until light and fluffy.
  3. Add 1 tsp vanilla essence, 50 ml TBSP strong black coffee, 2 TBSP flour and 150 créme fraîche ( or thick cream). Mix gently together.
  4. Pour into the baked pastry shell and bake for 20-25 minutes. Test with skewer and the tart is done when the skewer is removed clean when piercing the tart.
  5. Remove from the oven and sprinkle with 1 TBSP of walnut liqueur.
  6. Leave to cool, decorate with dusted icing sugar and some whole walnuts and serve with some créme fraîche or whipped cream.

Serves 6 people

Une pincée de sel:

  • The brown sugar and coffee gives a nice dark colour to the filling; but the coffee can be omitted if desired.
  • For a winter tart, try adding some spices like cinnamon and nutmeg, or cacao instead of coffee.
  • Pecan nuts can be used instead.
  • Keep the portions small as it is a rich and heavy tart.
  • Make extra pasty for the base and keep in the freezer for another tart.

…defrosting the pastry for the base..

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...spring walnut branches..

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Marché aux plantes à Curemonte

Curemonte is a quaint little village, 10 minutes drive from us. This past week saw the annual marché aux plantes (plant market) at Curemonte, an occasion I look forward to every year. Not only do they have plants, but also food, artwork  and some bric a brac..a vide grenier. Everything sold and presented, is local. The bread is made locally, the beer is from the local brasserie, the plants and vegetables are local, the bees and honey, the walnut delicacies and walnut tarts are made locally , the wine is local and the vide grenier and brocante are from les Curemontais themselves.

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I love the country side, whether it is a French one or an American one or and English one. I prefer the ambiance and laid back ambiance of les campagnards, country folk..of which I am one of course. Strolling the small streets, peeking around each corner, stroking the dilapidated doors and windows, enjoying the laisser faire gardens( gardens just seem to happen by themselves, relaxed..). the world just comes to a standstill in the countryside where chatting to your neighbour is still a pleasure, almost an obligation and something that can even happen on the road, simply expecting traffic behind to wait..everybody waits. Beauty is all around you, simple, nothing is ostentatious. Glamor has no place in the countryside. Nature isn’t glamorous. It is simple. Honest. sometimes hard and challenging. Always beautiful. I thus hope I pass a bit of the beauty of Curemonte and its marché aux plantes on to you by these images.

curemonte collage 4 5120x4096..and plenty of food for hungry visitors; 8 euros for a plateau repas, which consisted of a glass of rosé wine, rillettes with bread for a starter, steak frites and cheese to finish..so simple, but so delicious in the atmosphere of camaraderie with people joining in at the long tables..

curemonte collage 2 5120x3544…a plate or a table, a bowl or a tea towel..just browse..

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..I found my bonheur(happiness)..

bol 1 4419x3076..and a lot of strolling

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..fascination comes in the form of dilapidated doors and shutters, railings, gates-my fettish..

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..à l’année prochaine..salut!(until next year, cheerio!)

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I hope you enjoyed this day with me in the French country side! I of course loved every minute of it and I relived it all by sharing it here with you.

until very soon( à trés bientôt!)

Ronelle

Ron

Biscuit de Savoie (cake)..and a handful of spring lilacs.

..biscuit de Savoie..

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My hens, tiny as they are, provide us with a plenitude of eggs. As if that is not enough, the two geese, Sidonie et Aglaé, add their daily quota as well. I donate eggs left and right and we still end up with a surplus! I don’t complain..an old Paysanne told me that laying hens are happy hens. So how can I deprive a happy poule from laying a happy egg?

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The goose eggs are perfect for baking. They are far too rich for eating on their own, too rich  even for an omelette or mixed with chicken eggs. Seeing that I have these basket fulls of goose eggs, I found this delicious Biscuit de Savoie that asks for 14 eggs. Yes, you read right – FOURTEEN eggs. It may seem expensive to you, but the cake is worth it. To me of course, it is a bargain, because I only dig into my basket for 7 goose eggs and I have a perfect cake. Mon chéri, who is not a cake lover, now asks for the 14- eggs-cake, as he calls it. I hope you try it…you will like it!

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La recette:

  1. Preheat the oven to 170 °C.
  2. Separate the yolks and whites of 14 eggs into 2 bowls.
  3. Add 500g castor sugar and the seeds of 1 scraped vanilla pod to the egg yolks. Beat until the mixture is light and fluffy.
  4. Add a pinch of salt to the egg whites and whisk/beat until stiff peak stage.
  5. Sift together 185 g Flour and 185 G Maizena(cornflour/cornstarch).
  6. Add 1/3 of the stiff egg whites to the creamed yolk and sugar mixture and mix well. Gently fold in the rest of the egg whites into the mixture, alternating with the sifted dry ingredients. Don’t over mix! Always stir/fold in by going in the same direction.
  7. Pour the batter into 2 buttered and flour dusted  cake tins of 26cm in diam. each. Fill the cake tins only 2/3 with batter, as the cake rises high while baking.
  8. Bake for 45 minutes or until a skewer is removed clean when piercing the cake.
  9. Leave to cool and dust with sifted icing sugar or top with a vanilla  butter icing.
  10. Serves about 8 people or more.

Une pincée de sel:

  • Remember that 2 large chicken eggs = 1 goose egg.
  • The lightness of the cake is due to the 14 beaten egg whites.
  • Fill the cake tins only 2/3 with the cake mixture..the cake rises high in the oven.
  • The cake is baked when a knife blade is retracted clean when piercing the cake.
  • From this recipe I get 2 cakes (26cm diam. and 24 diam.). Half the recipe to get only 1 cake of about 26 diam.
  • Use eggs at room temperature.
  • Flavour with almond essence instead of vanilla.
  • Dust only with sifted icing sugar, or top with a butter icing, or drizzle with a runny milk icing.
  • Replace the vanilla pod with a packet of vanilla sugar (7.5g) or a tsp of vanilla essence.
  • Serve (without the topping of butter icing) as dessert with strawberries, whipped cream and a strawberry coulis.

I am still old school. I love my metal cake tins. I have succumbed to the silicone stuff, but now I’m handing them all out as gifts and I am reverting back to my old tins, some of which still come from my mother. Maybe it is what happens when one gets older..you revert back to the things that once gave you joy, in spite of new trends and “fashionability”. By oiling my tins with butter and giving it a dusting of flour, sticking to the pan is not a problem. But of course..freedom of choice is what makes the world go round, so by all means use whatever you fancy!

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The biscuit de Savoie was adapted from the book Pâtissier, Petit Larousse.

…a handful of spring lilacs..

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Spring is awakening very slowly this year, causing the garden to be in a slow rising too. but nonetheless, colour is everywhere. The glycine (wisteria) is absolutely gorgeous in the gardens and of course, we all have lilas..of all colours. I only have the light lilac, of which the colour fades beautifully as it ages. And they fit into all pots and vases and tittles and cups. For tables and bathrooms and shelves and corners to enjoy to the full. They don’t last too long once picked, but for the day or two they provide me with such satisfaction and my barn house smells like spring, even on a cool rainy day! It is true. The biggest happiness comes in small doses.

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*Our little poulain (faul) is a week old today and getting just more cute by the day. If you would like to see some pics of her and her equally adorable maman, make a stop at  A spring poulain! on my blog Coin Perdu, to read and see how things went last Friday night with the birth! Very exciting, it was!

*Have a great Sunday tomorrow..I will be off to a brocante, make a stop at the jardinerie for some tomato plants and  do some weeding at home…

So, as always..

à la prochaine!..

Ronelle