Friday, 31 July 2015

French Food Friday...Creamy Rice Pudding with Salted Caramel Sauce

photo and recipe from here

Continuing with the caramel theme, here a great dessert recipe for those of you that also love caramel.
Creamy Rice Pudding with Salted Caramel Sauce

For 6 people:

For Creamy Rice Pudding:. 1 liter of whole milk at room temperature
. 1 fresh vanilla bean cut in half to get the grains.
. 80g brown sugar
. 125g white round rice or Arborio rice (risotto rice)

For Salted butter caramel sauce (optional):. 150 gr sugar
. 200gr whipping cream
. 80 gr Butter
. a pinch of sea salt

For Creamy Rice Pudding:In a large saucepan ... (milk could overflow so a large pot is necessary)
Mix the ingredients in the order listed above with a wooden spoon.
Put the lid on, leaving slightly open. (1cm)
Turn on the smallest ring of your stove and cook at a high temperature for 10 minutes.
Then lower the flame to the minimum and count another 20 minutes of cooking. Turn off the gas completely and cover the pot with the lid.
Let it finish cooking until completely cooled, stirring from time to time to stop cooking.
For Salted butter caramel sauce (optional):
Make a caramel with the sugar, add the cream all at once off the stove.
Be careful adding all at once as it may cause splashes.
Bring to the boil again and add the butter off the stove, beating well.
Cool and store in a glass jar in the fridge.
It can keep for 5 to 7 days and use it on pancakes, with yogurt or toast ....

Tips:Do not rinse the rice, it will withdraw all its softness ...
Do not boil water the first time....
The round rice is heavily starched, that's what gives it its incomparable softness. Use round rice or Arborio rice but not other rice, to increase softness.

très bon vendredi à tous, Leeann x

Thursday, 30 July 2015

felling naughty...

photo from here

I was talking to our guests about macarons  and how delicious they are. I am particularly fond of the caramel à la fleur de sel ones made by Ladurée.

Afterwards I was feeling a bit hungry so just happened upon the fabulous Ladurée website and there I found all of my favourites and that they could be delivered within 48 hours.

48 hours seems like a very long time to wait....

à demain, Leeann x

Monday, 27 July 2015

say hello/dit bonjour...

Bonjour mes belles,

I hope that you had a fabulous weekend. Ours involved a visit to a fabulous manoir in the country where French Boyfriend provided estimations on some of the contents and at the same time, reserved a few fabulous items for the shop.

Whilst we was there I bought a couple of Louis XVI style chairs which I plan to recover in Autumn. I have put them in the grenier out of the way for now.

Speaking of recovering, I have started work on the chair that I bought on the 14th and this chair is an antique as opposed to a copy. I love the quality of the wood and the workmanship in general, they certainly do not make things like they used to.

After a few hours of removing old tacks and dusty old fabric, this is how she looks...she is fabulous and very French.

This is the fabric that I have chosen but I am not sure that I have enough for the double piping so I am going to order another metre this morning.

Wishing you all une semaine fabuleuse......Leeann x

Friday, 24 July 2015

French Food Friday...Soufflé au Chocolat

recipe and photo from here

It has been a bit of a sad week for me and I am in the mood for some chocolate.

I prefer this delicate soufflé to the more traditional flour version as it is light and fluffy and testes heavenly. As for French Boyfriend, he likes anything sweet, he is French after all.
Flourless Chocolate Soufflé (Soufflé au Chocolat)
serves 3-4


3 tbsp. milk
5 12 tbsp. sugar, plus additional for dusting soufflé dish
4 oz. semisweet chocolate, coarsely chopped
2 egg yolks
3 egg whites
Confectioners' sugar


Preheat oven to 375°. Place milk and 4 tbsp. sugar in a small saucepan and stir over medium-low heat until sugar dissolves, about 45 seconds. Stir in chocolate and cook until melted, 1–2 minutes.
Transfer to a nonreactive bowl (glass or stainless steel), cool for 5 minutes, then beat in egg yolks.
Beat egg whites in a nonreactive bowl until foamy, then sprinkle in remaining sugar, beating until stiff peaks form.
Butter a small soufflé dish (2 12" deep, 6'' diameter; soufflé will not rise in a larger dish) or three to four smaller ramekins, then lightly dust with sugar. Gently mix one-third of the egg whites into chocolate mixture, then fold in remaining whites, one-third at a time. Do not overmix. Spoon batter into dish.
Make sure oven rack is low enough to allow soufflé room to rise as much as 2'' above the dish. Bake until puffed, about 25 minutes. Dust with confectioners' sugar and serve immediately. (Soufflé will begin to deflate after about 2 minutes.)
très bon vendredi à tous, Leeann x

Tuesday, 21 July 2015

time for some zebra...

photo from here
Bonjour from a still sunny SW France,
Despite the heat, I am in the mood for some zebra. I have decided to recover the antique Louis XVI chair that I purchased recently in some faux zebra fabric. I ordered the fabric last night but now am hoping that I have ordered enough...
The chair is for the bedroom in Maison No. 26 as it needs a bit of a wow type chair and I feel that I have enough taupe in the bedroom.
photo from here
I love the fact that zebra works in both classic and contemporary setting and the photo above is the one that said okay let's do it.
French Boyfriend was not sure when I mentioned the idea to him but after seeing the photo he said "okay".
I cannot wait to start work...
très bonne semaine à tous, Leeann x

Saturday, 18 July 2015

bonjour le week-end...

Bonjour mes belles,

It is going to be sunny and warm here this week-end and there are lots of events on this weekend.

For wine lovers there is a wine fair in the nearby village of sigoules, those of you that love shopping there is a basket fair taking place in the charming medieval village of Issigeac and lots of vide greniers and brocantes for the antique lovers out there.

As we are stocked up on wine, already have a basket or 6, we will be visiting a few of the brocantes hoping to find some tresors....

bon week-end à tous, Leeann x

Friday, 17 July 2015

French Food Friday...Raspberry Clafoutis

photo and recipe from here

I am not sure about you but I love raspberries and if there is a choice between raspberries and strawberries, I would pick raspberries. They are my weakness and I have been known to eat all in one sitting hence they do not hang around long  chez nous.

Not sure I am that keen on the actual word raspberry, I prefer the French version Frambroise as it is a lovely word. Most things do sound better in French, just don't tell the Frennch that otherwise they will get big headed. Let's keep it a secret entre nous.

This is a lovely dessert and one that I like to make for dinner parties.

Raspberry Clafoutis


1/2 cup all-purpose flour
1/4 cup plus 2 tablespoons sugar
3 large eggs
3 tablespoons unsalted butter, melted
Finely grated zest of 1 lemon
1/4 cup plus 2 tablespoons milk
1 1/2 pints raspberries (3 cups)
Confectioners' sugar, for dusting

  1. Preheat the oven to 350°. Butter a 9-inch gratin dish. In a bowl, whisk the flour, sugar and a pinch of salt. Whisk in the eggs, butter and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the gratin dish and top with the raspberries.
  2. Bake for about 30 minutes, until the clafoutis is set and golden. Let cool slightly. Dust with confectioners' sugar, cut into wedges and serve.
très bonne fin de semaine, Leeann x