Butternut velouté..and fragrance in the home

Butternut soup is probably my most favorite soup. Keeping it simple brings out the natural sweetness of the butternut and warm comfort of its creaminess.  Don’t hide its wonderful autumn flavors behind all sorts of funny additions…sometimes something has to be left alone to speak in its own voice. Like the velvety butternut.

Suggestions:

  • Any other pumpkin of about 1 kg can be used in the same way.
  • Add a knob of butter when sauteing the shallot…it adds more flavor.
  • Use home made vegetable stock if possible, or else an organic vegetable stock. Water can be used instead.
  • See here for a bouquet garni.
  • Add about 2 tsps orange zest for a more pronounced orange flavor.
  • If the soup is too thick, add cream for a richer version and milk for a lighter version to your taste.

***********************************************************************************

..and fragrance in the home..

Isn’t it nice to step into a home and smell the most subtlest of fragrances…not an overwhelming smell, but just enough to have you wonder what it is, where it comes from.

There are many ways to bring fragrance into your home. But always remember the first golden rule: always keep it soft, gentle and subtle. Nothing is as sickening as a sweet and overpowering smell. It is much like an old woman seeking youth in powder and perfume.  Or like a guy who fell into a bottle of Old Spice. The second rule is to never have a perfumed candle at the dinner table or around food.

..candles: héliotrope, wild rose and green tea..

To prevent a room from being invaded with scent, a perfumed candle should burn only for a short while. The small tealight tops are a favorite of mine to burn on winter evenings when it gets dark in the afternoons. They are very gentle in flavor and I leave them to burn the whole evening…romance and ambiance for all, even on week nights…everybody loves it!

Winter chases us inside earlier and for longer…we  cook inside more, we make fires in the fireplaces and receive more visitors inside than in any other season. It is important to have fresh fragrance in the house as well…flowers, diffusers, lamp bulbs with rings and dotted wih essential oils, some envelopes in drawers or in hidden corners, some light house sprays, pillow sprays, sachets hanging on door knobs, incense burning after an open fire in the fireplace. Again…keep it light and stay away from the sweet and strong flavors, like vanilla and fruits.  I sometimes use cedar incense to get rid of the smoky smell of our open fireplace. I never use potpourii, because it only gathers dust.

..diffusers with tea lights and incense..

When using a diffuser and a tealight, take care to drop only a little 0il and burn the candle only a short while. The fragrance quickly disperses throughout the room.

In the bedroom, room sprays and pillow sprays are gentle enough..spritz on the bed rather than the pillow and a light spritz in the air with a room spray leaves a gentle frangrance.

..home and pillow sprays..

My favourite fragrances are rose, heliotrope, amber, citrus, all tea leaves and cotton flower. Some of these tiny bottle below go back many, many years and I can’t get rid of them. They still carry the smell of essential oils…and sweet memories.

..bulb rings with essential oils..

A drop of essential oil on a bulb ring, made from terracotta or balsawood on a bulb and the heat of the bulb disperses the fragrance through the room. The balsa wood works great on the new economy bulbs which don’t get as hot.

..scented envelopes and handmade envelopes..

Although the scented envelopes are meant for drawers, I place them in bowls in corners in the house. They aren’t strong and overpowering and only give off a flavor when you pass them. And of course, nothing is easier than making your own envelopes: Use white envelopes and paint them in your favourite olours, drip the paint, flow it on the envelope, write, scribble, hand paint…whichever you feel like doing. Fill your handpainted envelope with clean catsand or wooden shavings, add a drop of soft essentail oil, glue your envelope and place in a corner where it can be admired as well as give off its gentle fragrance in the room.

May your winter days…and for otheres, summer days…be filled with the softt fragrances of cotton flower, and your evenings be cozy around the flicker of a cedar scented candle.

…à la prochaine!..

Ronelle

Bring on the chocolate!

When you start getting all kinds of cravings, you must either be very pregnant OR very depressed OR very much on a road back to good health. I’ve been candidate in all three categories at some stages in my life, but thankfully I fall in the last one now!

I have been absent for some time, due to some health hiccups. Thank you for the caring support and encouragement I’ve received from friends out there. Slowly but surely I’m starting to dance to the rhythms of everyday living again and what better way than to tag along some indulgence. Chocolate. The cooler evenings ask for more drama at the end of a meal; something comforting, rich and lasting. Not that I have made that many meals these last few months! I have a wonderful husband who happily took over the role of chef. And he did such a great job that I probably would’ve assigned him permanently to this position, were I not quite stingy with sharing my reign as maestro in the kitchen! I think I can safely say I’ve claimed back my apron with this decadent, gooey chocolate dessert.

 

I’m sure everybody has his/her own unique recipe for this dessert and they’re all good. Some tips I could pass on for those who make it for the first time:

  • Be sure to keep the portions very small, because it is extremely rich and 5 spoon fulls of satisfaction can keep you going for the whole week.
  • Play around with presentation to suit your meal – something more elegant in an interesting ramekin, served with some whipped cream or créme fraiche on the side, decorated with a mint leaf or some red berries. Or finish off a light meal by the fireside in a rustic fashion, by serving your chocolate desserts in tiny “cocottes“(pots), directly from oven to plate, with some cold ice cream as accompaniment.
  • This dessert is best eaten warm. Not directly hot from the oven as you don’t want to scorch your palate into kingdom come, but certainly warmer than room temperature. Let it cool for about 15 to 20 minutes before serving.

…decadence in a “cocotte”…

Chocolate dessert.

  •  150g dark chocolate
  • 125g butter
  • 3 eggs
  • 100g castor sugar
  • 3 Tbsp flour
  • 1 tsp natural vanilla extract
  • pinch of salt
  1. Preheat the oven to 200 degrees C.
  2. Butter 6-8 ramekins(depending on size) and sift lightly with flour.
  3. Break the chocolate into pieces and melt with butter over boiling water, or in the microwave(stir frequently).
  4. Add the eggs to the chocolate mixture, one at a time while continuing whisking.
  5. Add the sugar, pinch of salt and lastly stir in the flour.
  6. Fill the ramekins 3/4 with the chocolate mixture.
  7. Bake in the oven for about 12-15 minutes, until the top starts to crack and the pudding starts pulling away from the sides, but still feels soft when pressed down on the top. The core should be thick and runny….gooey is the right word. Remove from the oven and leave to cool slightly.
  8. Serve warm with créme frâiche or cream or even a dollop of vanilla ice cream.

Serves 6-8 people

AND NOW:

A big THANK YOU! to TASTEmagazine in South Africa, who named Myfrenchkitchen in their August issue as the Best blogger from abroad. I feel very honoured. Read more about the magazine and its impressive list of awards here.

I was sharing company with four very accomplished artists in the kitchen who were mentioned for…Sophia  from Capetable for Best local living, Nina from My easy cooking for Best make-me-now-pics,  Jeanne from Cooksister for Best veteran site and Inge from Vanielje kitchen for Best leisurely read. A belated congratulations to you all!

…OK, let’s eat!…