Roasted peaches with honey and thyme.

At the end of every summer I have the disappointed feeling that I haven’t had enough of the summer fruits and then I go into a frenzy to get my qoata for the season in. And so we have a last chance to indulge in all the summer fruits, especially the peaches and nectarines, the watermelons and melons. All of them my favorite fruits.

If you haven’t had roasted fruit before, you are truly missing out on a great experience. It is so simple so make and brings out the best of a fruit in a different way.

There is no formal recipe for this dessert. I used a mix of peaches and nectarines.

  • Preheat the oven to 200 degrees C.
  • Use 2 peaches per person. Wash and cut each peach in half. You can remove the seed or leave some in.
  • Place the peach halves in a roasting tin.
  • Spoon some honey into the peach hamlves, drizzle liberally with lemon juice, sprinkle some fleur de sel and add lemon slices to the peaches.
  • Add lemon thyme branches to the peaches.
  • Roast at 200 degr C for about 15 minutes. Stick under the grill fora further 3 minutes if they aren’t browned enough to your liking.
  • Serve warm with créme fraîche of vanilla ice cream.

Pincée de sel:

  1. Use plums or figs instead of peaches.
  2. Use brown sugar or maple syrup instead of honey.
  3. Make a vanilla syrup of 1/2 cup water, vanilla pod and 3TBSP sugar . Leave to boil down to a syrupy consistency and add to the peaches along with cream. Omit the herbs.

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