The first of December is officially the day we “start” the festive season here in our home. Our tree gets decorated today, we switch on our fairy lights, hang a garland and listen to the first Christmas music. Then we end the day with a nice dinner by candle light.
To kickstart December 2007, a little ambiance…
A full moon in Andorra…
“I saw the angel in the marble and carved and set him free”, said Michelangelo…
Shimmering crystals…
Preparations…
A portion of dessert…
Nostalgia…
Montlouis moelleux…
Lanterns in the snow…
A White Christmas…
After all the decorating and cleaning up afterwards on this first day of the season, an easy meal is the only option. This vegetable dish is quick, there are no measurements and the hardest work is just peeling some onions and poaching an egg or two, which can be left out of course! Open a bottle of wine, finish off with a scoop of ice cream and a sauce of your choice – I love a berry coulis, but when push comes to shove, I can enjoy a vanilla ice cream just on its own. Sit back with an espresso and enjoy the lights and music and spirit of Noël.
May your December be filled with gratitude and joy.
Vegetable gratin
- vegetables of your choice, cleaned or peeled and cut into chunks – in the photo: sweet potatoes, red onions, brussels sprouts, parsnips and mushrooms.
- a pickled lemon, diced
- 2 branches of fresh rosemary
- 2 bayleaves
- a few slices of a creamy camambert cheese
- a poached egg for each person
- créme fraîche (optional)
- salt and pepper to taste
- Preheat the oven to 190 degrees C.
- Place the chunks of vegetables in an oven pan and drizzle libereally with oil. Season.
- Tuck the bayleaves and rosemary inbetween the vegetables.
- Bake the vegetables until tender.
- Remove from the oven and serve a portion into an ovenproof bowl.
- Add a dollop of créme fraîche (optional)
- Cover with a slice or two of Camambert cheese and put under the grill until the cheese has melted and the vegetables have a nice caramelized appearance.
- Slide a poached egg onto the cheese and drizzle some olive oil and finish off with some ground fresh pepper.
- Serve warm with brown rice, quinoa or a whole wheat bread.
Myfrenchkitchen 
