Goat’s cheese and caramelized apple salad.. and ochre abundance.

Once again, I had to scratch my head to think of a recipe that would accompany the stunning ochre colours of fall. Of course not only in colour, but also in taste, spirit, ambiance..Of course..cheese. I can’t believe I haven’t shared this simple salad yet. It can be  manipulated and changed according to the seasons and is always a winner with its warm toast, cheese and apple and fresh green salad.

Une pincée de fleur de sel:

  • Place the apple rounds and goat’s cheese on toasted bread before putting under the grill.
  • Take care to slice your apples, bread for toast and cheese more or less the same size.
  • Use slices of Camembert instead of goat’s cheese.
  • Use pears or quince instead of apples.
  • Use brown sugar to caramelize the pears or quince instead of honey and serve with a helping of quince jam/jelly.
  • Play around and make your own combinations to serve a melted cheese and apple/pear/quince salad.

..stillife  nicked by a chicken..

..stillife with Royal Gala apples..

..walnut oil, walnut vinegar, raspberry vinegar, truffle vinegar..

Our fall colors have only now really reached their peak and the ochres are in abundance. I don’t have much to say, except that nature is at the moment an explosion of magnificence..

à la prochaine!

Ronelle

Gaspacho! with crisp Iberian ham and a walk in Brive la Gaillarde, Corréze.

Yesterday was hot. Very very hot. I thought I was going to melt. Here in the southwest of France we are “au niveua 2 du canicule” (level 2 heatwave). In Paris everybody is in water…by the Eiffel, in die seine, in the fountains. We are drinking water by the tons, the ice cream shelves shelves are empty. We are thirsty and hot and sticky. We are like limp fish. But it isn’t the worst heat I’ve known, so I don’t complain..pretty soon it will be dark European winter days and I will miss this heat.

In the meantime, there are many ways to keep cool. One of them of course is eating cool meals…like sipping cold gazpacho!

Une petite pensée:

  • I don’t add bread to the gazpacho, but I love to serve it with croutons sprinkled on top. Omit the croutons and mix some country bread together with the vegetable mix.
  • Serve with vegetables cut into small dice(cucumber, peppers, spring onions)
  • Serve with a cocktail stick of goats cheese, cherry tomato, basil leaf.
  • Serve topped with a spoonful of scraped iced tomato juice.
  • Use a celery branch to stir.
  • Add cubes of ice in each glass
  • Serve in rustic Spanish glasses for the best effect.

A visit to Brive la Gaillarde..Les rues, des petits chemins, un bistro, la collegiale St. MArtin, lesboputis(quilts), l’architecturte et les fontaines..voilà Brive la Gaillarde a Corréze.

From an overheated Vallée de la Dordogne…à bientôt!

Ronelle

Coley fish(lieu noir) in crispy filo pastry.

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

Les oeufs Mimosa(deviled eggs) for an Easter brunch.

Easter weekend is around our tables.. Families are preparing for visitors, or are preparing to hit the road to family.. We’re doing neither, but we prepare for an Easter brunch le Lundi de Pacques, just the two of us, mon chéri et moi. I have sent a sweet message Upstairs asking for a sunny day, so we can enjoy our lunch outside . But if I don’t get my wish, we will still have our brunch, albeit in the barn. Just as perfect.

Instead of showing Easter chocolate and with our two little hens being so prolific in their egg producing, I decided to do some deviled eggs, or as we call them here in France, Les oeufs Mimosa, reminding of the mimosa flowers which are of the first signs of spring here and it happens all around Easter. I had to do a search about why it is called deviled eggs…

According to Wikipedia it originated in ancient Rome…go figure. Apparently “deviled” referred to the spicy nature of the food.  The deviled egg gourmet has a description of the origin of the term deviled which you can read for some more info. I prefer to call them eggs Mimosa, like we do here in France. We push the hard boiled egg yolk through a fine sieve, having it look like the Mimosa flowers of early spring, which we sprinkle over the filled egg halves, so it looks like we have sprinkled some Mimosa petals over our egg halves. It is a little bit of old French cooking  but still sort of romantic, don’t you think? I revisited the “egg halve” -presentation, serving it with a salad of green vegetable brunoise.

So, without any further ado, I present some Easter Oeufs Mimosa revisités to you!

Suggestions:

  • If you have a rectangle inox shape, it works easy to shape it in the rectangle, I don’t have rectangle ones, but I do plan on getting, they work fantastic!
  • The Mimosa eggs can also be served in “petites verrines“, small glasses. Start off with toasted croutons at the bottom, follow with egg white, then the egg yolk cream en finish by decorating with the “mimosa”( the fine grated egg yolk).
  • OR make an egg sandwich , adding some of the salad to the filling too.
  • OR serve the egg whites and egg yolk cream and salad in small bowls, with toasted bread rounds separately for an aperitif i summer outside by the pool and each one serves himself/herself a small piece of toast with a scoop of whatever he/she feels like  topping up with.

Serves 4 people for starter

..large geese eggs, ordinary chicken eggs and small eggs from my little bantam hens…

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A spring brunch and geese and chicken chronicles.

I’d like you to meet our two new feathered children…Sidonie et Aglaé. They are named after a 70’s French television show, called Sidonie et Aglaé.

They showed up last Sunday and after a week of discovering the farm, they already have their favorite spots and they continue roaming about, following me or the chickens or the cats. They love company and I , of course, love their company too!!

Sidonie et Aglaé

Since I am still in the process of constructing our little lake for the geese and the ducks and the peacocks and….and…, they have to make do with two large bowls for some swimming. Do they complain? On the contrary, looking at the photos below, they are having a ball! Wouldn’t life be wonderful if we all could be happy with so little…?

Camembert, Mimolette et Ciboulette are not disturbed by the newcomers. They do their thing tranquilement, happy as always – the amount of tiny eggs I have at the end of a week, is proof enough! I used their eggs to make some oeufs Mimosas for Easter, to be seen at Myfrenchkitchen, Les oeufs Mimosa, for an Easter brunch.

…Camembert..

…Ciboulette…

…Mimolette…

..and a very simple spring brunch last week with two good friends..

I am showing off my very simple but very wonderful day here…far too many photos of the same thing! But, it was such a glorious midday in early spring and we lingered lazily  under the still-leafless walnut and tilleul trees. I can’t stop reveling in the colors of the spring sky and the sun and the greens of the fields, the color of the air…everything…spring gives me such a kick!

Today is Vendredi  saint, which means for the roman Catholics that it is the Friday of fasting just before Pacques, of spiritual day of rest, peace, restrain from eating and alcohol and just quiet reflection. Many places were closed today, depending on the prefecture of the region. the death of Christ on the cross is celebrated and even Christians are invited to join in this “chemin du croix“. Because we have many friends in the Catholic religion, we too will respect this tradition and we will spend a quiet evening, with salmon, some salad and water and reflection.

 I wish you a wonderful Easter weekend !

à bientôt

Ronelle