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.

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rainbow carrots recette

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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.

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

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

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*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…

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..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..

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..Where are those hens again..!

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..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!