Monday, 25 July 2016

La Dolce Vita...


Bonjour from a very warm SW France,

As you already know our village is twined with a village in Italy, hence the reason that we have this fabulous mural painted on the side of our local Italian restaurant.



Saturday saw the start of a Italian village, which is taking place in the park of the old chateau.

It is possible to buy a variety of Italian items; wine, olive oil, vinegar, Panettone, cheese, sausage, cafe and such like.


What really added to the ambiance at the weekend, were the venetian performers walking around the village. Their costumes were fabulous and they really had a calmness and serenity about them.




French boyfriend was in his element as you can see from this photo. His family are originally from Venice and he has spent a lot of time there. It is also a favorite place of mine and I am hoping to visit again in the not too distant future....fingers crossed!



A fabulous experience and here's hoping this becomes a regular event in Eymet.

bon lundi et un bon début de semaine! Leeann x

Friday, 22 July 2016

French food Friday...Raspberry Frangipane Tart

photo and recipe from here


Wow what a week it has been and I am in the mood to make a sweet treat. Raspberries are a favorite of mine and frangipane is a favorite of French Boyfriend's so this is a match made in heaven.

Raspberry Frangipane Tart

Cuisine: Dessert, Pastry, Tart,
Serves: 8-10
Ingredients
for the pastry
  • 200g flour
  • 50g icing sugar
  • 125g cold butter, diced
  • 1 egg yolk
  • 3-4 tablespoons ice water
for the filling
  • 150g butter, room temperature
  • 150g caster sugar
  • 2ml almond essence
  • 2 eggs + 1 egg yolk
  • 150g ground almonds
  • 50g flour
  • 200g raspberries
  • 5 tablespoons raspberry preserves/jam
Instructions
  1. To make the pastry, combine the flour, icing sugar and butter in a food processor and pulse until the mixture resembles chunky breadcrumbs.
  2. Add the egg yolk and with the motor running, add the ice water, spoon by spoon until the pastry comes together and forms a ball.
  3. Remove from the processor and wrap in cling film. Place in the fridge and allow to chill for 30 minutes.
  4. Pre-heat the oven to 180°c.
  5. When the pastry has chilled, roll out to fit your tart dish and line the bottom and sides.
  6. To make the frangipane filling, cream together the butter and sugar until light and fluffy.
  7. Add the essence, eggs and egg yolk and mix until combined.
  8. Fold in the ground almonds and flour and set aside.
  9. Spread the raspberry preserves over the pastry (to cover the bottom surface) and dollop on the Frangipane mixture.
  10. Spread and smooth the creamy filling and dot the surface with the fresh raspberries.
  11. Place the tart in the oven and allow to bake for 30 minutes.
  12. When the tart is baked, remove from the oven and allow to come to room temperature before serving.

bon fin de semaine à tous, Leeann x

Monday, 18 July 2016

charming and oh so sleepy...


Yesterday we spent most of the day in the charming village of Saint Alvere, a charming and sleepy village, around 40 minutes drive from where we live.

This cafe proved to be a lovely spot for a cup of coffee....


 In the centre of the village were these lovely plants, complete with fabulous name tags....


I am not a huge fan of the circus as they come complete with animals in cages but I love the advertising....


Saint Alvere has an air of prosperity and this maybe due to the fact that the village is famous for it's truffle market, truffles are like gold and fetch amazing prices as they are sort after around the world.


It had a fabulous sleepy air and there was not a lot of tourists or foreigners, quite a contrast to where we live.


I could not resist taking a photo of this fabulous and very clean 2CV.

très bonne semaine à tous, Leeann x

Friday, 15 July 2016

Thinking of Nice...


There are no words to describe just how sad we feel today...

Leeann x

Thursday, 14 July 2016

Monday, 11 July 2016

croissant anyone?


This week is one of the busiest weeks of the year, which means a lot of these french delights.
I must admit I like to cover mine in slabs of nice cold butter, naughty but very nice!

bon lundi et bon début de semaine à tous, Leeann x

Friday, 8 July 2016

vendredi fleurs...


I thought we would take a break from the recipes this Friday. I bought these beauties from our market yesterday and I have placed them in the  hall but much prefer them in the basket.

It has been a busy week and I am in the process of organising a petit vacance for later in the year, as those of you that follow me on Facebook, may know.

It is taking longer than I thought to organise but I have managed to book a gite for a week in lovely Normandy, with a stopover in a chateau style hotel which has a Michelin starred restaurant.
I am sure that the following months will pass quickly and we will be there before we know it...

très bonne fin de semaine à tous, Leeann x