From Touraine to Corréze…and a spring salad with asparagus and quail eggs..

We have finally reached a stage in the renovation of our farmhouse that we could move in.  We have temporarily lived in the barn for almost 7 years. So it is understandable that this was, and still is, a big occasion. The work is still plentiful, but it is absolutely wonderful being in our house! It floods with natural  light and I fall asleep at night with the stars in my eyes.

tulips at dusk

A sunny spring salad is just the thing to initiate this story of ours from the move from Tours, to our life in the barn to finally our chapter which begins now in our house.

Spring salad 2016

la recette:

A spring salad of which I don’t have to give a recipe for. Just choose from the magnitude of spring vegetables available and assemble in individual plates with a nice vinaigrette.In my salad:

  1. Place a handful of young salad leaves in individual plates.
  2. Blanche some asparagus until JUST tender but still with bite.(drop in boiling water for about 3 minutes, remove and stop the cooking by placing the asparagus in cold water).
  3. Wash and clean  baby carrots, chop the spring onions, boil 5 quail eggs per person for 2 minutes, remove from heat and leave in boiling water for another minute. Place immediately in cold water. Remove the shells and add to the salad.
  4. Cut stale bread in small cubes, sprinkle with olive oil and chopped herbs and oven roast until golden.
  5. Make an anchoide (recipe here) and add spoonfuls to the salad.
  6. Assemble the salad and drizzle with lemon juice and olive oil, sprinkle with fleur de sel and milled pepper.
  7. Serve with chunks of rustic country bread.

la loire from the top of the hill

In Tours we lived right on the banks of the Loire with lovely views from our house onto the river. I loved the river and I loved our house.

The house was old and in constant need of attention and repair. If it wasn’t a leaking roof, it was a leaking pipe. We repaired the fireplaces; just to start working on the wooden floors. We tore off meters of wallpaper an then discovered moisture in the walls. It continued non-stop. But nonetheless, the memories are only good ones.

memoris of the loire house

I remember: Our cats, my first chickens, the swallows that came back to the caves every year, the history of the house that we dug up in the caves.Germinating seeds

I remember: The many cooking workshops that finally led to starting Myfrenchkitchen.

cooking workshop

La Loire was the first thing we saw when we opened up our shutters every morning and the last thing we saw when closing up our shutters for the night.The river followed the cycle of the moons and we followed the cycles of the river.

I remember: We walked along the river with a morning coffee in hand, cycled the small footpaths and pique-niqued with champagne..We threw skipping stones on the surface and canoed downstream. We watched the birds leave for winter and come back in spring to nest on the islands. I sketched and painted by the river more than I can count.

Memories of la Loir

Sometimes our plans and goals change completely and sometimes those changes turn out to be far better than our original plans. One day we decided to get a tiny cabin in the mountains. We ended up in the green hills of Correze, la vallée de la Dordogne, on the border of Quercy.  We ended up with land and animals and woods. We ended up with an 1860’s stone house which needed impressive renovation. A dramatic change from our original little cabin in the mountains.

coin perdu week

But once again… I love our hills. I love our house. And so the story began, from Touraine to Corréze.

To be continued…


à la prochaine



Sorrel, kiwi and cucumber gazpacho…and April greens in Corréze.

I love sorrel, especially with salmon. This time round, I thought a sorrel gazpacho could be nice too with its slightly sour characteristic. Topped with some apple brunoise and croûtons, it could only be gorgeous. So, why not try it and see if you love it as much as I did and still do. I tried it out on mon chéri and he devoured  two bowls, practically licking them out. A sure winner for this spring and summer.

Sorrel, cucumber and kiwi gazpachoLa recette:

  1. Peel and cut 3/4 cucumber and 5 kiwis in cubes.  Place in mixer/blender.
  2. Wash 1 large handful of green sorrel leaves(or mix of green and red sorrel) and remove the hard stems.  Add to the blender.
  3. Blend together until a puree.
  4. Remove to a bowl.
  5. Season with salt, pepper, apple cider vinegar, balsamic vinegar and chopped tarragon.
  6. Cut 1 apple and the other 1/4 cucmber (with peel) into small dice(brunoise). Drizzle with apple cider vinegar.
  7. Cut 3 slices of stale country bread in small cubes, drizzle with olive oil, season with fleur de sel and chopped tarragon and roast in the oven until crisp.
  8. Serve the gazpacho in individual glass bowls, top with the cubes of apple, cucumber, croutons and tarragon.
  9. Drizzle with olive oil and a drop of french mustard and serve at room temperature with extra toppings on the side.

Serves 3-4 people

Pincée de fleur de sel:

  • Use a mix of sorrel and a green with a more peppery taste, like watercress, or even young spinach leaves, some  salad leaves with a pronounced taste, lamb’s ears salad leaves(which are sweet and mild), even radish leaves could be delicious.
  • Add some green tomato(peeled) and for those with strong digestive systems, greenpepper.
  • Stick to crispy toppings which contrast beautifully with the gazpacho.
  • Don’t serve directly from the fridge…too cold a temperature kills the  taste , room temperature or just below is the best.

ingredients gazpacho

The greens in April are quite special with all its new shoots, young leaves and colourful buds, while some trees and branches are still bare. Below some photos of the area with its greens, from dark to yellow to almost white.

April greens April greens-001 April greens-002 April greens-003 April greens-004In the garden, the tulipes dentelle “Snow valley” are in full bloom, my favorite tulip. The bees are back, the Jack Frost is happy with its little blue flowers and the strawberries are plentiful.

Garden April 2015I couldn’t resit playing around with all the greens from the market and the greens from the fields…the greens in April, wild or cultivated, beautiful in their own right.

..asparagus and dandelion seedhead..

asparagus & dandelion seedhead

..avocado and forest fern..

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..cucumber and dandelion seed head..

concombre et jonquille

..peas and forget-me-nots..

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..Until next time, enjoy your last week of April..


Anchoïade ( anchovy cream)..and hopes of spring.

*It seems my previous post of January  has been re-emailed to my subscribers last night..It is a mystery….I promise it is not of my doing and I have no idea how it could have happened. I have never emailed a post twice, but  I apologize and I trust all my regular readers know me by now and would have realized that it was a glitch.

An anchoïade(anchovy cream) is a big favorite of mine…that and aïoli (garlic cream). In summer it is frequently on our tables, served as an apéro with a cold glass of rosé wine.

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Anchoïade (anchovy cream)

  1. Everything is made to taste…
  2. Use 100g of anchovy fillets in olive oil, or marinated in wine.
  3. Place it in a mortar and pestle, or in a mixer/handmixer.
  4. Add about 10 capers, 1 large garlic clove with the inner core removed, 1/2 TBSP white wine vinegar, 1 tsp Provencal herbs and milled pepper.
  5. Mix together while slowly adding olive oil until it turns to a nice, firm paste.
  6. Taste and add a little more white wine or capers or herbs.
  7. Serve with crusty bread or vegetables as starter or an amuse bouche.


  • Add a small tsp of sundried tomato paste to the anchoïade.
  • Add a few black seeded olives when grinding or mixing the anchoïade.
  • Add the olive slowly, like you would do for mayonnaise to prevent the oil from seeping out later and the paste becoming runny and oily.
  • Keeps in the fridge for 5 days.
  • Make it the previous day to allow the flavours to develop.
  • Using fresh anchovies can be done, but I find it a hassle to remove all the very fine bones.

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I have been occupied by other things this first part of the year, one of which was moving home and finding place for everything that needs storage until our house is finished here at Coin Perdu. Every nook in the barn is filled with something which needed to be “stored”. I have never been so challenged in finding a spot for everything. I can proudly announce that I have indeed found a resting place for everything, from a chair to a pillow case. Just in case you are wondering if we can still move about, I give you a shot of our kitchen corner in the barn where we were busy preparing a dinner for 10 people a while ago. So yes, we even still have room for a table and 10 guests in the barn.

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In the meantime, spring has crept up on us. the days are longer, the sun is bright and warm, nature is exploding in colour and I am glowing with contentment. winter is behind me. even if we still have colder days, I revel in the fact that I am in spring and summer for the wonderful months to come! borage never stopped flowering this winter, a sign of our unusual, mild winter…

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..Working in March with many teabreaks in the sun..

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..and a tea break always leads to a nap..

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..the first paperwhites, perfect in beauty..

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..the cyanothes, waiting to explode in blue flowers..

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..happy chickens as company…

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..Jack Frost with its clouds of blue forget me not- flowers..

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..Plum blossoms..

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à la prochaine fois



Nettle velouté with petit pois pesto.

Unimaginable that nettle soup can be delicious and yet, it is! Once cooked, the stinging effect disappears completely and all that is left, is a dark green, flavorful soup. Stinging nettle grows everywhere, the sign of fertile soil, and costs nothing. So why not make use of it? It reminds me somewhat of watercress, of which I often make soup too.  Along with the spring petit pois pesto, it makers for a typical spring lunch or dinner or even a starter. See the Pincée de fleur de sel below for more ideas. I do hope you’ll try it.

Nettle soup with petit pois pesto

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  1. Pick nettle leaves, wearing a pair of  leather or other thick gloves. Separate the leaves from the stems, keeping only the tender leaves and stems. Harvest about 3 large colanders full of leaves  for 4 people.
  2. Rinse the leaves in cold water to get rid of sand and grit. Don’t forget using the gloves, or switch to tongs.
  3. Clean and chop two spring onions and sauté in coconut oil(not to be confused with palm oil)or olive oil. Add 5 stems of  garlic along and its flowers.(optional)
  4. Mix the nettle leaves with  the onion and add enough vegetable stock to JUST cover the nettle/onion mixture. Adding too much liquid will result in a watery soup.
  5. Simmer on medium heat for about 20 to 25 minutes.
  6. Remove from the heat and mix with a hand mixer to a creamy soup.
  7. Add 3/4 can of coconut milk and 1 large TBSP of mascarpone cheese to the soup. Stir  and leave to simmer very gently over low heat for another 10 minutes.
  8. Season with salt and pepper, lemon juice and a drizzle of balsamic vinegar.
  9. Leave aside until needed.

Petit pois pesto:

  1. Boil 1 large cup of freshly shelled petit pois for 2-3 minutes and rinsed under cold water. Leave to dry.
  2. Mix together in a mortar and pestle with 5 sprigs chives,  2-3 TBSP olive oil and 1 TBSP pine nuts.
  3. Season with salt and pepper, lemon juice and a drizzle of white balsamic vinegar.
  4. Don’t overwork to a puree.

To serve: Serve the soup warm OR cold with a quenelle of petit pois . Finish off with sprinkling of milled pepper and a drizzle of olive oil.

Bon appétit!

Pick nettles with a pair of leather or other thick gloves!

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I picked the leaves(with gloves of course) early morning, separated the leaves from the harder stems, kept the softer ones, rinsed it very  well and kept it in the fridge until I started the preparation.

 Rinse very well!

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Pincée de fleur de sel:

  • Remember to pick the leaves with gloves, rinsing and adding to the casserole, working with gloves or tongs all the time.
  • Like spinach, nettle must be rinsed well, preferably under running water. Catch the water in a bowl and add to you plants.
  • It resembles spinach when cooked.
  • Use watercress, or spinach leaves instead of nettle.
  • If you fear the nettle to be too “wild” to your liking, add 1 large peeled,  boiled and mashed potato, OR add some spinach leaves along with the nettle.
  • Don’t add too much stock or else the soup will be watery. It is always possible to add some stock afterwards.
  • Serve the soup cold in glasses or cups, topped with a room temperature pesto, or serve warm in bowls with room temperature pesto.
  • If using frozen petit pois, boil longer than fresh peas..about 4 minutes. Stop the cooking process by placing in ice cold water.
  • For a nice apéro, make a cuppacino – Place a layer of petit pois a the bottom of a small glass,pour over some soup and finsih off with whipped cream. sprinkle with grean matcha tea powder.

Freshly shelled petit pois.

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Last, but not least..the pea shells are off to the compost heap!

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*Note: I have finally gotten the chance to redo my photos for the Washing day post and if you would like to see and read my thoughts on a washing day..just follow this link to Coin Perdu –Laundry day!

Laundry day at Coin Perdu!

* Thank you to everybody who shared their laundry stories either on Facebook, in an email or on the blog..I loved reading them..if there are more of you who want to share..please do so, I would love to hear your washing day stories and I know others would like to read them too!

Bon appétit et à la prochaine!