Living – Page 9 – Myfrenchkitchen

Once again, I had to scratch my head to think of a recipe that would accompany the stunning ochre colours of fall. Of course not only in colour, but also in taste, spirit, ambiance..Of course..cheese. I can’t believe I haven’t shared this simple salad yet. It can be manipulated and changed according to the seasons and is always a winner with its warm toast, cheese and apple and fresh green salad.

Une pincée de fleur de sel:

Place the apple rounds and goat’s cheese on toasted bread before putting under the grill.
Take care to slice your apples, bread for toast and cheese more or less the same size.
Use slices of Camembert instead of goat’s cheese.
Use pears or quince instead of apples.
Use brown sugar to caramelize the pears or quince instead of honey and serve with a helping of quince jam/jelly.
Play around and make your own combinations to serve a melted cheese and apple/pear/quince salad.

..stillife nicked by a chicken..

..stillife with Royal Gala apples..

..walnut oil, walnut vinegar, raspberry vinegar, truffle vinegar..

Our fall colors have only now really reached their peak and the ochres are in abundance. I don’t have much to say, except that nature is at the moment an explosion of magnificence..

à la prochaine!

Ronelle

I am very rarely inspired by a recipe. It almost never happens happens that I eat something great and I want the recipe. Of course I enjoy it, but my true inspiration to create a recipe comes from “things” of everyday life. At the moment I am inspired by colour. Every day as I watch nature, I witness colours deepen and darken, fade and disappear. I am mesmerized by the dark of wet wood.. the doors, the windows, the wood piles along the country roads ready for winter fires, the deep beiges of dry fields, the soft creams of the sheep grazing the green hills..and then I remember that recipe saw in a magazine, or the one I tasted at a friends home, and I’m inspired to create the same. This time – A chocolate mendiant tart I saw in a magazine at the hairdresser. I can’t remember the magazine, or theexact ingredients, except for the addition of the Nutella and the icing sugar roasted nuts. And yes, the chocolate colour perfect to accompany the browns I see around me. And the taste..perfect for the cold rainy days..or any other day!

Une Pincée de fleur de sel:

I used orangettes(candied orange strips). See crystallized orange strips how to make them. It is worth making them yourself to buying those tasteless ones in the supermarket.
Other dried fruits I used: Dried figs cut in slices and dried cranberries.
Nuts I used: Freshly shelled walnuts and pistachios.
I didn’t use a sweet pastry, because the chocolate is sweet enough.
This dough is enough for 2 tarts. I always make a double quantity so I have a spare pastry ready to roll out in the freezer.
Consider using this pastry recipe..Omit the cheese, thyme and peppercorns in the recipe. It is much more buttery, delicious of course, but also richer.
Leave the tart/tartlets to stand for a day to develop flavor.
It is important to leave the dough to rest. I always leave my dough overnight, it prevents shrinking. This time I was too hurried and in the photo you can see the result..shrinkage!

..an old dilapidated, but charming door contrast beautifully with white stone walls..

..typical Corréze country-with light cream stone houses and dark roofs, dark shutters, rusted barn equipment, nestling in the green hills..

green Corréze hills with brown soil prepared for new fields, dry cornfields of the past season and stark, late autumn trees..

..happy, creamy white sheep roaming the green hills..

..two friends, a familiar Corrézien sight..

..this is a time of year I love to sketch. At the moment, I am truly inspired by the browns and the shapes, especially those of leaves, branches and everything else I find on my walks..