Tuesday, 15 April 2014

a beautiful day....a few photos



Bonsoir,

It was a beautiful day here in SW France and I thought that I would take a few photos whilst waiting for my hot cross buns to rise.

French Boyfriend has really taken to them like a duck to water so I have had to make more....


Latest batch of hot cross buns, the crosses are not quite as thick.....



I  popped down an alley way and this is what I found.....


lots of beautiful blossom......


wisteria complete with a random poppy growing on the wall....

this is a photo of our friend's house which is a couple of doors down from our house, in the same street as ours....

 
roses growing by the wall of the old convent across the road from us....
 

You can just see the top of our friend's house in this photo...

Just around the corner, are these beautiful climbing roses, love the contrast of the roses against the 14 century wall...




Back to making my Easter shopping list I go.....

à demain, Leeann x

Monday, 14 April 2014

Easter is in the air...


photo from here

Bonjour mes belles,

Yesterday, I  glanced at the calendar and realised that it was Easter this week and thought that I had better get into Easter mode.

I rummaged around in the cupboards and managed to find all the ingredients that I needed to make these....


It was the first time that French Boyfriend has tried hot cross buns and only the third time that I have made them in my life, so I am happy with the result. I used a plastic freezer bag to pipe the crosses and now realise that I should have cut the corner closer to the edge which would have resulted in thinner crosses.

I used flour and water to make the crosses but I have another recipe that uses pastry for the crosses so plan to try this out later this week.

He was not sure at first but after his second this morning, he likes them as they are less sticky today.....

I now need to plan a menu for Sunday lunch, last year we had lamb but I feel like a change this year.

 Hence I am looking for inspiration, what are you having for Eater lunch this year? Dites-moi.....

Leeann x

Saturday, 12 April 2014

bon week-end....

 
Coucou mes belles, 
 

Just stopping by to wish you a fabuleux week-end.
 
 
 
Mille mercis to the lovely Olga for the beautiful lilas...freshly picked from her lovely jardin.
 
amicalement, Leeann x 

Friday, 11 April 2014

French Food Friday...Strawberry & Champagne Terrine



Bonjour mes belles,

Strawberries have started appearing on the market and since we have quite a few bottle of champagne on hand, in case of emergency, this recipe is one that I plan on making over the weekend.

This lovely terrine is made in a 6-cup loaf pan, but you can vary the look of it by using two or more smaller molds or mini-loaf pans, or by alternating the Champagne and strawberry components in several layers in one pan. Just be sure that each layer is almost completely set before pouring on another. Serve the well-chilled terrine cut in thin slices.

For the champagne layer:
  • 1/4 cup cold water  
  • 1 Tbs. powdered gelatin (about 1-1/2 packets)
  • 1/3 cup sugar 
  • 1-1/2 cups Champagne or sparkling wine
  • 1/2 cup sliced strawberries
For the strawberry layer:
  • 1 Tbs. powdered gelatin (about 1-1/2 packets)  
  • 2 Tbs. Champagne or sparkling wine
  • 2 pints strawberries, rinsed and hulled
  • 2 tsp. fresh lemon juice
  • 3 to 6 Tbs. sugar
For the Champagne layer:
Put the water in a small saucepan, sprinkle the gelatin on top, and leave to soften, about 3 minutes. Add the sugar and cook over medium-low heat, stirring to dissolve the sugar and melt the gelatin (don’t let it boil). In a medium bowl, combine the gelatin mixture and Champagne. Set the bowl over ice and chill, stirring often, until it reaches the consistency of unbeaten egg whites. Carefully stir in the sliced strawberries.
Meanwhile, set a loaf pan in the refrigerator so that it’s tilted at a 45-degree angle. (Use a wedge of cheese, sticks of butter, or something similar to prop up the pan.) Pour the Champagne mixture into the pan. Let sit until just set, about 2 hours.
For the strawberry layer:
In a small saucepan, soften the gelatin in the 2 Tbs. Champagne, about 3 minutes. Set the pan over low heat and heat to dissolve the gelatin. Purée the berries with the lemon juice, add the sugar to taste, and then strain the mixture through a fine sieve. Whisk the softened gelatin into the strawberry purée.
Once the Champagne layer has almost set, set the loaf pan on a level surface (preferably in the refrigerator so that it won’t have to be moved) and carefully pour in the strawberry purée. Refrigerate at least 6 hours but preferably overnight. To unmold the terrine, cover a cutting board with waxed paper, dip the loaf pan quickly into hot water, and invert it onto the board. Slice the terrine into 1/2-inch portions; garnish with sliced fresh strawberries, if you like.
 
....bon appetite à tous, Leeann

Thursday, 10 April 2014

Fabulously French...



Bonjour from a lovely, sunny SW France,

The weather here is fabulous and the forecast is for lots more lovely sunshine.

This morning I looked out of my kitchen weather and this is what I saw, so I quickly picked up my camera and rushed to get a photo or two.....


A photo opportunity not to be missed and makes up for the fact that we saw lots of fabulous spring flowers yesterday whilst on route to deliver some furniture and I did not have my camera with me...

 
 
amicalement, Leeann x

Tuesday, 8 April 2014

a fabulous find....

 

 
Bonjour mes belles,

This afternoon we bought beaucoup de livres......lots of lovely books hence Maison No. 20 is now stocked up with lots of books. 

There are a lot on Paris, so for guests that love Paris they are in for a real treat as we now have a wide selection in both English and French.

I have also a few that I will be listing on Fabulously French including this one which has lots of photos from the second empire.

The Second French Empire (French: Le Deuxième empire français) was the Imperial Bonapartist regime of Napoleon III from 1852 to 1870, between the Second Republic and the Third Republic, in France.













You will find it here.

amicalement from a sunny SW France, Leeann x

je suis malade...

Image du Blog petitemimine.centerblog.net
Source : petitemimine.centerblog.net sur centerblog.

Bonjour mes belles,

Yesterday morning I woke up with ear ache and a stuffy nose and sore throat. Not a good start to the day and by lunch time the ear ache appeared to be getting worse. I tried a hot cloth but the ache persisted so after trying some self diagnosis on the internet, dangerous as you end up thinking you have all kinds of things, I decided a visit to the doctor maybe required.

Managed to get an emergency appointment for 19h. 

The conversation with the doctor went something like this, tell me all about it.....I replied that I have ear ache and a sore throat.

I sat on the bed and the doctor then disappeared. It appeared that he had lost his instrument for checking inside the ear....not a good start.

After a few minutes he returned with ear thingy and said one ear was okay and one was infected.

He then phoned the pharmacy and asked them to stay open until we got there as it was closing time for the pharmacy.

When he has finished the call he asked me how to pronounce my name, so charming with it, I almost forgot while I was there in the first place. He then pronounced my name correctly and said it was a shame that he did not see me more often.....twice in 6 years is enough for me.

I replied that I preferred that I did not have to see him often......he smiled and said that he understood.

My doctor is a cousin of one of French Boyfriend's best friends in the village. It is times such as this that I appreciate living in a small village, such a nice feeling and the service is so much more personal.

After a what appears like a cocktail of products from the pharmacy, the earache is gone, nose is a bit clearer and I am loving the cough medicine which is made from extracts from various plants.

We take good health for granted until we are sick.....thank heavens for the miracle of modern medicine and French doctors.

à demain, Leeann x