seafood – Page 2 – Myfrenchkitchen

I make only easy, simple and quick food. I have done the difficult, intricate thing, but now I enjoy doing relaxed cooking. This is another very simple, very versatile recipe, which I’m sure many a home has in its possession. Only the presentation differs from the one occasion to the next and the one family to the next.

Suggestions:

Use any other white fish.
Instead of folding the pastry in rolls, fold them in triangles.
serve as a cold apéritif before dinner with a cold dry white wine.
The same recipe can be used in different ways: as a crumble with a breadcrumb, butter and oats topping and baked in the oven. OR topped with mashed potatoes and baked in the oven, OR with flour and butter and eggs added for some fish cakes…
Can be served small as a starter or larger as a light lunch with a big mixed salad.

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Some Koi images. I’m not truly a fish person, but Koi can fascinate me with their movements, their colors and their behaviour. they really have personalities, which I didn’t believe until I saw it for myself. I have done some paintings and some studies of them, but find it very difficult…it is much easier to capture the personality of a person than a fish!

…Koi…

Have a great weekend!

à bientôt

Ronelle

My courgette is taking over my potager here at Coin Perdu…beautiful and healthy with enormous bright green leaves and underneath those cheeky yellow flowers peeking through. The male flowers are starting to fall of and I’m picking them up and drying them to use as dried flowers for sprinkling over my salads…my latest craze; if you keep still long enough, I sprinkle you with dried flowers

The female courgettes are the only ones carrying fruit and I’ve picked some of both to stuff with a crab filling. Both male and female flowers are edible. If ever you can get hold of some courgette flowers…they are absolutely divine, from another world and savored slowly and deliberately…well, I’m a lady, I can’t say what I really think, but you’ll know what I mean when once you’ve enjoyed one!

Suggestions:

Serve the flowers stuffed, without steaming.
OR make a batter of some flour and add some fizzy water, mix until a thick cream . Dip the courgette flowers wth filling into the batter until coated and deep fry quickly, one by one, turning each once once. Remove, drain and serve sprinkled with fleur de sel and a few drops of lemon juice, or a light yoghurt/mint sauce (natural yoghurt, chopped mint, seasoning, lemon juice..)Make your own filling by choosing ingredients you like and by mixing flavor which compliment each other. Keep it light.
Serve on a bed of mixed salad leaves with a vinaigrette.

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Myfenchkitchen is off to Provence for a week of painting with 3 artist buddies. We’ll be staying in the Vaucluse home of well known painter of Postcards from Provence, Julian Merrow Smith and his wife Ruth Philips, while they will be in England where Ruth will be playing cello at the Garsington festival. We even have our own blog, Four go painting in Provence and you’re invited to follow us every step of the way on this trip if you’re interested in seeing all our adventures…which of course will be mostly painting…and eating…and painting again…and then visiting the markets and painting them …and eating…and having some wine perhaps and eating again… or is it painting…in any case, a lot of everything! you can read a little more on my art blog too: Africantapestry is off to Provence for a crazy painting experience!

I’m leaving on Sunday for a week..the other three artist buddies, Katherine, Sarah and Robyn will be there for 3 weeks. unfortunately I have some exciting obligations to tend to here at Coin Perdu, which I’ll share with you once I’m back! So don’t go away…keep well and in the meantime…keep those pots sizzling!

à bientôt!

Ronelle