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

Autumn with chestnuts, walnuts and prunes.

Autumn is the most melancholic time of year for me. It is also the most beautiful. Every time, when I drive off the road in my efforts to admire the colours, I think this year is the most beautiful I have seen. Then comes the next autumn and the same thoughts go through my mind. As well as driving off the road.

chestnuts, walnuts and prunes for autumn.

All over the villages in France, les fêtes d’automne are celebrating with enthusiasm ..well…autumn. With stalls of food and bric and bracs, dancing in the streets and musicians sounding with loud self confidence their sometimes false chords into the air. But who cares! Everybody is having fun.

Fete de la chataigne3One such a fete was la fête de chataigne at Beynat, close to home. An atmosphere of vivacity reigned..for me in any case.  Everything was there; Trophies for the best chestnut harvest. Traditional artisans who made their sabots and combed their wool, embroidered their linens and wove their baskets the old fashioned way. By hand, of course.You could buy roasted chestnuts, apples by the crate, walnuts, nutcrackers(of which I bought one, simply because I am too lame to say no!) the meal of the day was home made boudin(blood sausage) with…frites. The French love their frites at markets. The usual crepe a la nutella was ever popular.

Fete de la chataigne1 Fete de la chataigne

I have to admit that I love to go to all these markets, and fairs and fêtes and foires and brocantes. I love browsing and tasting, having coffee(but of course!) I love the atmosphere of exuberance and fun, touching stuff, turning it upside down. I love the smells of food finding its way to my nose. I love the excitement of finding a tiny something for a tiny price; a pot of home made confiture, a piece of sauccisson with walnuts(my favorite), or an old coffee cup or two…simply just for remembering a great morning.

chestnuts, walnuts and prunes for autumn.-005

So, did I buy a tiny something for a tiny price. Oh yes I did! Chestnuts.  For this delicious accompaniment. I ‘m not a big fan of chestnuts, but this dish is divine. I can eat it by the spoonful. It only consists of chestnuts, walnuts and prunes. Some butter(salted) and some chicken stock, or if you prefer, vegetable stock, in which case, it is completely vegetarian. The most fascinating aspect of this dish is that it is autumn at its best. It smells and looks and tastes like forest. OK, you might  need a little imagination and heaps of enthusiasm, but autumn is short. Enjoy it.

La recette:

  1. A handful of cleaned, cooked chestnuts. (It is much easier to buy the vacuum packed cleaned and cooked ones, just ready for use. It is quite an ordeal to clean and cook them. I will show how in a next post for this one is already starting to resemble a marathon.)
  2. A handful of prunes, seeds removed.
  3. A handful of walnuts, removed from the shells with the help of your fancy nutcracker.
  4. A big knob of butter
  5. A drizzle of  olive oil.
  6. A TBSP honey.
  7. Fresh thyme, milled black pepper and mixed spices.
  8. About 1 full cup of chicken stock(or vegetable stock for vegetarians)

Heat the olive oil and salted butter in a frying pan. Add the chestnuts, prunes, mixed spices, milled pepper and fresh thyme (stripped from the stems). Sauté for about 5 minutes. Add the walnuts, honey and the chicken stock to the mixture. Leave to gently simmer on low heat just until the juices turned to a thick sauce. Remove from the heat. Serve with roasted chicken, rabbit or venison.

Serves 4 people as accompaniment.

cooking 2014

à bientot

Ronelle

Rainbow carrots with orange flower honey sauce..and rainbow chickens.

Vegetables are part of our every day healthy diet, right? Five portions of different fruit and veggies every day. Yes, that is what we are advised here in France. I try my best to adhere to that..in any case, we love fruit and we love our vegetables. On the menu here are thus some carrots of all colours served with Greek yoghurt and a sauce flavoured with orange flower water.

rainbow carrots 28-10-2013 16-17-034

rainbow carrots recette

rainbow carrots 28-10-2013 12-24-13 3963x3234

Pincée de fleur de sel:

  • Serve the carrots warm in fall and winter as a starter on individaul plates.
  • Serve cold with salad leaves in summer.
  • The sauce can be kept in the fridge for about two weeks.
  • Add orange juice to the sauce with the vinegar and reduce to a syrup.
  • Use an orange flower honey if possible, but otherwise a wildflower honey can work too.

rainbow carrots 28-10-2013 12-28-13 3156x2528

..parsnips can serve as “white carrots”..

rainbow carrots 28-10-2013 12-33-19 3111x2249

..when using young and organic carrots, it isn’t necessary to peel, only wash and use..

rainbow carrots 28-10-2013 12-37-27 3918x3016

*recipe adapted from “Les légumes de Monsieur Wilkinson; Matt Wilkinson.

Like the carrots, my chickens are rainbow coloured too. And I adore them, no doubt about that. Every day is a story that unfolds before me from the morning to the evenings when silence dawns finally on the chicken coop.

..keeping an eye on the cooking in the barn kitchen…

summer 2013 25-08-2013 18-41-23 3421x3218

..aren’t I pretty with all my colours..?

chickens

..I am the epitome of elegance, in case you haven’t noticed..

chickens porcelaine

..life looks interesting from up here..

one cray chicken 06-06-2013 09-18-46 4522x3198

..Where are those hens again..!

chickens porcelaine 04-01-2013 15-23-39 3273x2853

..Don’t mess with our corner..!

chickens

à la prochaine fois

Ronelle

Cherry and bacon rolls..and happy Valentine!

I suppose everyone thinks “chocolate” when in February and especially around the 14th. I’m breaking the rules a bit here…these small cherry and bacon rolls are much more popular in our home under my loved ones than chocolate. In fact, I’m the only chocolate fan around here! So, when I make my people these little rolls, they know it says something about my love for them.

Very easy, so much so that it doesn’t require any recipe. I’ve had this “recipe” for as long as I can remember. It is sort of my “signature” snack and I have not yet come across a single person who sticks to only one or even two.

  1. Simply roll some sweet “cake cherries” as we used to call them in strips thin bacon. Secure with a toothpick
  2. Bake in a 200 degrees C (356 degr F) oven until the bacon is caramelized. In a preheated oven, this won’t take longer than 12-15 minutes.

Suggestions:

  • Use some prunes or apricots instead of cherries.
  • Use a leaner ham, like prosciutto or Serrano ham, cut in think slices and roll around the cherries. I’ve tried them all, but our favourite stays bacon strips.
  • The bacon rolls can be fried in a pan(without oil), but they are crispier and tastier(and healthier) baked in the oven.
  • Use simple toothpicks.. fancy ones will burn in the oven.
  • Eat warm from the oven.

…cherries in syrup, strips of bacon, toothpicks…

…May you all have  a cherry sweet Valentine’s day!..

…à bientôt

 from Chérie here in Corréze!