Galette des rois aux pommes…and January ambiance at Coin Perdu.

And so we have come to the end of 2016. May we all have a year of good health and a good dose of adventure.

Last year had seen very little of me here on my blog. Even though blogging is mostly  n “ancient” practice and replaced by Instagram, I still love my little blog very much, going on 10 years this year. I have set one important goal for myself and it is to get back to my foodblog. I hope you will walk along side me. It is always more fun to have company!

Just as we think we have had enough of eating after Christmas and new year, les galettes de rois land on our plates. We love our galette des rois. Made of a fluffy puff pastry and filled with a variety of fillings, the most popular being almond cream, it is served around a table  with coffee and tea…and friends. If you find the trinket in your helping, you have the honours of presenting the next galette des rois…wearing the crown of course, in this case, a twined olive branch.

And so I invite you to my table. Let s serve the coffee and slice our galette. Bon appetit!

galette-des-rois-2016-004

You can find the recipe for my galette des rois aux pommes(with apples) at this link…galette des rois. It is the basic recipe of puff pastry, filled with an almond cream. This time round, I added some apples for some change.

This is what I did:

  1. Peel and cut 3 Granny smith apples in chunks and caramelize in a TBSP of butter, a pinch of cinnamon, a pinch of nutmeg and about 2 TBSP of sugar. Add 2 tsp lemon juice and the rind of 1/2 lemon. Add 2 TBSP of currants. Caramelize until the apples aare soft and caramelized. Leave to cool.
  2. Follow the basic basic recipe for galette des rois up to step 8. (Spread the almond cream in the center and place a trinket in the filling.)
  3. Spoon the cool apple filling on top of the almond cream.
  4. Cover with the second circle of pastry and squeeze the ends together.
  5. Baste the top with egg yolk and draw a pattern of your choice with a knife on the top.
  6. Leave for 30 minutes in the fridge.
  7. Bake for 25 minutes at 200 degr C. Lower the heat to 180 degr C and bake for another 10 minutes until golden brown.

Serves 6 people

galette-des-rois-2016-005

Last year we had a gentle winter and even though it made life easier, it wasn’t what nature needed, or what we needed for that matter.Our winters need to be cold for new life in spring. And so we have our cold again this year with white, frosty mornings which are so magical, I feel like I have been transported to a different world.

garden-in-january-018

A few images from my garden from this sudden very cold January.  It reminds me how fortunate I am to live in a country which have four spectacular seasons.

garden-in-januarey-2017-002

garden-in-januarey-2017-003garden-in-januarey-2017-024garden-in-januarey-2017-026garden-in-januarey-2017-028

garden-in-january-2017

à bientôt

Ronell

coq.NEF

Carrot and and poppyseed cupcakes.

I am participating in an art project for the month – Everyday in May. And today’s theme is cupcakes. I decided to post it here on Myfenchkitchen as well, seeing that cupcakes are food as well(of course!). I can eat anything carrot…raw, cooked, soup, juice, salad… and cake. Combine it with poppyseeds, lemon juice, and yoghurt and it turns out quite satisfactory, very satisfactory in fact.   carrot and poppyseed cupcake-001carrot cupcake recipe

  • EDITED: I forgot to add the carrots to the recipe!  Add 1 large, or 2 medium carrots, peeled and grated to the mixture and mix lightly. Don’t overmix.

carrot and poppyseed cupcake eaten Pincée de fleur de sel:

  • Add chopped olives to the mixture and top with goats cheese.
  • Use a vanilla yoghurt instead of natural yoghurt for a slightly sweet taste.
  • Top with whipped cream cheese with chives or top with a creamy goat’s cheese.

carrot and poppyseed cupcake ingredients

..bon appétit..

Ronelle

Mushrooms filled with St. Moret cheese. (Champignons au St.Moret)..and doors with a view.

This is my daughters’ recipe which they were so kind to give me. I adapted it a little to serve it as a side rather than an  amuse bouche, which is how they serve it. In the suggestions, I will give their recipe. I love this, it is a vegetable and can serve as a meal on its own for vegetarians.

Mushrooms filled with St. Moret cheese.-002La recette:

  1. Clean a handful of button mustooms by peeling off the top layuer of the mushrooms
  2. Pull out the stems/feet.
  3. Sauté one shallot along the the chopped up feet/stems of the mushrooms. Add a handful of chopped tarragon.
  4. fill the mushroom cups with the shallot mix.
  5. top with a tsp of mixed creme fraiche, mayonnaise and St. Môret cheese(or Philadelphia).
  6. Add a piece of semi oven dried tomato slice to the top and place in ovenproof dish, drizzled with olive oil.
  7. Bake in a hot oven(200 °C) for about 10 minutes.
  8. Serve as a side dish or main dish for a vegetarian meal.

Pincée de fleur de sel:

  • To serve as an amuse bouche, leave out the creme fraîche and mayonnaise and top only with some Philadelphia St. Môret cheese. It makes for a drier mushroom to take by hand.

Mushrooms filled with St. Moret cheese. Mushrooms filled with St. Moret cheese.-001 Mushrooms filled with cream cheese.NEF

The doors of my house..

As most of my readers will know, we are still living in the barn next to our house which is in the process of restoration. It is taking much longer than anticipated, but that is no news to anybody who has undertaken a similar project before. But we’ll get there. In the meantime we are very comfortable in our barn, so much so that I am almost afraid to leave it!

As I walked around the garden this morning in the lovely winter sun, with the chickens and the geese and the cats following me, I noticed the glorious reflections of the sun and surroundings on my newly fitted glass doors. They have just been installed in the last few weeks by mon cheri, all of them made to measure by him and still far from finished, but already it gives me such a kick to see!

Let’s start with the front door:

I wanted a Provencal doors which is exactly what mon chéri gave me. He salvaged all the oak planks and found the bolts I wanted, burnt them in the fire to rust them and built my front door. If ever there was a solid door, this is it.Cn I be more chuffed with my front door?

..From the outside..

doors of my house.NEF-006

doors of my house.NEF-007

..Front door from the inside..

doors of my house.NEF-002

Front door inside on the book gallery walking towards a glass door facing east(gallery door), which receives the most beautiful morning light.. (ignore the staircase, only for work purposes) doors of my house.NEF-003

..Gallery door from outside..

doors of my house.NEF-008

A view on our private bathroom door from the outside, which was the ONLY door in the original house, into its little kitchen. Not the prettiest of doors, but I want to keep it as it is, as it is part of the history of the house and I can dream up all these stories it has lived through. It still has to be adapted to the lifted floor of the whole house.

doors of my house.NEF-005

..the little bathroom door on the inside looking out.. doors of my house.NEF-004

Once inside the house, I will have this view facing south. I wanted the whole south facing view in glass to let in sun and light and excitement, excitement!! A dark house turns me equally dark. My lifeline is sunlight. To the left is the balcony off our bedroom with doors opening up completely on hinges. I already “live” there with my coffee and just “my being”.

doors of my house.NEF

..view on the balcony from the outside – only a low wrougth iron railing will vbe added on the balcony? I want nothing to disturb my view. We have already sletp there on the balcony under the stars and I fell asleep with this “openness” around me…

doors of my house.NEF-011

..view on the southern face with all its glass windows and doors..

doors of my house.NEF-012

..the door opening onto our outside terrasse – when standing in the front door, one can see straight through the top window above this terrasse door, looking onto the distant hills. The view is magnificent.

doors of my house.NEF-013

The kitchen door opens onto the terrasse as well. It wat was originally the basement below the orignal farmhouse where animals were kept. We changed that whole basement into a large kitchen livingroom/atelier. the original little door in photo below, will be kept as shutters and adapted and mon chéri is busy building my stable door for the kitchen.

..My quaint little kitchen door onto the terrasse..

doors of my house.NEF-010

Last but not least…the doors of our barn which we call home for the moment..mon chéri also installed all the glass doors so I can open up the huge barn doors to get some light as the barn is of course quite dark with only one little window facing south.

..Looking out from inside my grange

doors of my house.NEF-015

..and looking in…

doors of my house.NEF-014

I hope to show you all the doors again this year, all finished, trimmings and all. You can see how Coin Perdu looked in the beginning, some changes it went through on my blog Coin Perdu. I am not keeping it up any more though. From now on all my Coin Perdu postings will continue here on Myfrenchkitchen. I hope you ‘ll join me.

à plus

Ronelle

Tarte rustique aux nectarines(rustic nectarine tart).. et le jardin de “Ronelle”

We have harvested some delicious nectarines from our newly planted nectarine tree. Our first apricots and cherries were stolen by someone..I will have to take stronger measurements against the feathered folk next year…

This rustic tart is prepared in a jiff, bakes 40 minutes, just enough time to get the coffee ready, clean up and call everybody to the table under the old oak tree.

3-tarte rustique aux nectarines 3802x3091

La recette;

tarte aux nectarines recipe-001

 

2-tarte rustique aux nectarines 2969x2477

Pincée de fleur de sel:

  • Use other fruits like apricots, or apples, pears, peaches, plums…
  • Use pine nuts or pistachios instead of almonds.
  • Be careful not to use too strong a honey like lavender honey which will completely overpower the tart.
  • Serve warm with a dollop of créme fraiche, or a dollop of ice cream on hot days.
  • When the flesh of the nectarines stick to the seed, place the nectarine on its stem side and cut a cheek on each wide side of the nectarine from top to bottom, close to the seed. Cut each cheek in half to get neat quarters. Cut off the rest of the flesh on each narrow side of the seed which already resembles en quarter.

1-tarte rustique aux nectarines 3451x2589

Yesterday  it was time for the new mother hens and their chicks to be upgraded to the chicken coop. When the chicks are born, I always take them and mamans from the chicken coop and keep them aside  in a basket with me where I know they are safe and I get to enjoy the chicks more as well. Every moring they are taken outside and the flap lifted and they scurry out, happy to see light(and me, I hope) and every evening they move into their beds themselves, I close the flap and bring them inside. After a three weeks or so, when the chicks are strong enough and they start walking with the rest of the flock, I walk them to the chicken coop late afternoons, have them investigate and integrate en find their spot among the others. This takes a few evenings, because the rankings have now been disturbed in the poulailler and new ones have to be established. Never a dull moment.

..les deux mamans et leurs petits poussins..

Jardin Juillet 2014 3578x3132

..la poulailler “secondaire” ou elles partent en “vacances” (the holiday home where they spend their vacation)…

jardin juillet 2014 3507x3147

..le gardien devant la poulailler (guarding the chicken coop)..

Jardin Juillet 2014 3238x4310

In “le jardin de Ronelle” everything is a bit wild in July. The weeds win me over a bit, the lawns need constant mowing and trimming and deadheading drag behind. The chicks appear and begs for attention, the rabbits multiply and eat my salads… the tomatoes are growing like Jack’s beanstalk and we can keep up with the abundance of courgettes! Not to forget my constant desire to plant more and change again and again.

..les lapins n’attendent pas une invitation, elles sont trop à l’aise déja(the rabbits don’t await an invitation , thye just make themselves at home)..

Jardin Juillet 2014 3502x2802

 At times like these, I just sit back and start focusing on the corners and little details that work together to make a garden. Some small corners and moments that give me pleasure. They tell a story in their own way.

..mais mignons quand même (but so cute)…

Jardin Juillet 2014 2837x2802

.Quelques morceaux de porcelaine voisinent un pelargonium odorant dans la mini serre ( old pieces of porcelain next to a scented géranium in a mini greenhouse)..

Jardin Juillet 2014 3136x3137

..les chaises et les lanternes (chairs and lanterns)…

Jardin Juillet 2014 3192x4694

..mon chéri picking some nectarines..

Jardin Juillet 2014 3244x4264

..J’adore mes pelargoniums odorants sur la table ( I love my scented geraniums on our outdorro table)..

 

Jardin Juillet 2014 3532x3117

Ice cream is a big favorite in our home. Usually I have my one or two scoops in a little bowl and mon chéri takes over the rest of the contaziner. As you see here, Carte d’or being very popular here. Apparently Carte d’Or saw the light in 1978 in France with only 5 flavors and their latest flavors arr absolutely just to die for..I am close to not handing over the container to mon chéri! See Carte d’Or here.

..et surtout la glace!..

Jardin Juillet 2014 3735x3234

..mes agapanthes bleue..

Jardin Juillet 2014 4613x3254

 ..dipladania blanc et les lavandes à l’arriére plan ( dipladenia agains a backdrop of lavenders)..

Jardin Juillet 2014 4162x3218

 ..L’heure de siésta!

Jardin Juillet 2014 4126x3224

 ..un verre de vin, une magazine et la tranquilité (a glass of wine a magazine and calm)..

Jardin Juillet 2014 3816x3167

à la prochaine fois

Ronelle