Photos via:
French food friday....crème caramel
recipe and photo from here
Bonjour from a chilly SW France,
I am in the mood for caramel and hope that you are too.....
crème caramel
Serves: 8 Preparation time: 30 minutes (plus 4 hours refrigeration) Cooking time: 1 hour
You will need170g caster sugar 375g tin sweetened condensed milk 5 eggs 600ml milk 400ml tin half-fat coconut milk
Method
1. Preheat the oven to 180°C/350°F/gas mark 4.
2. To make the caramel, put the sugar in a small heavy-based pan over a medium heat. Stir occasionally with a fork until the sugar has dissolved and the caramel is dark golden.
3. Remove from the heat and pour carefully into a non-metallic 23cm ovenproof dish (hold the dish with a tea towel while you pour the caramel – it will be very hot). Put the dish in a deep roasting tin.
4. Whisk together the condensed milk, eggs, milk and coconut milk. Strain into the dish over the caramel. Pour hot water into the roasting tin to reach halfway up the dish (this turns it into a bain-marie), cover the tin with foil and bake for one hour.
5. Test if it’s ready by lifting the foil and jiggling the dish — the custard will look set but wobble like a jelly. Remove the dish from the tin, cool and refrigerate for at least four hours.
6. To serve, run a small knife around the edge of the dish and then put a serving plate on top. Carefully turn both the dish and serving plate over, holding them firmly together, then lift off the dish.
Tip: The coconut milk is perfect after an Asian meal, but replace it with milk if you prefer.2. To make the caramel, put the sugar in a small heavy-based pan over a medium heat. Stir occasionally with a fork until the sugar has dissolved and the caramel is dark golden.
3. Remove from the heat and pour carefully into a non-metallic 23cm ovenproof dish (hold the dish with a tea towel while you pour the caramel – it will be very hot). Put the dish in a deep roasting tin.
4. Whisk together the condensed milk, eggs, milk and coconut milk. Strain into the dish over the caramel. Pour hot water into the roasting tin to reach halfway up the dish (this turns it into a bain-marie), cover the tin with foil and bake for one hour.
5. Test if it’s ready by lifting the foil and jiggling the dish — the custard will look set but wobble like a jelly. Remove the dish from the tin, cool and refrigerate for at least four hours.
6. To serve, run a small knife around the edge of the dish and then put a serving plate on top. Carefully turn both the dish and serving plate over, holding them firmly together, then lift off the dish.
bon appetit à tous, Leeann x
Inspiration: White Coats
Photos via:
Got myself one as well!
Ce l'ho, ce l'ho! Stento a crederci visto che vesto più che altro di scuro ma ho preso anch'io un cappotto bianco quest'anno.
Photos via:
love this...
photo from here
Bonjour mes belles,
There is something about toile de jouy that is timeless and looking at this photo makes you understand why....fabulous and very French!
à très bientot, Leeann x
How to wear: Winter White Jeans
Photos via:
White jeans. Not for Summer only.
Jeans bianchi: come indossarli anche d'inverno.
Pensavo fosse un'operazione altamente difficile. Invece tutto sommato...
Happy St. Catherine’s Day.....
Today, November 25, marks the day where single French ladies celebrate the steadfast resolve of a fourth-century gal named Catherine of Alexandria, today our Patron Saint of Milliners and Couture.
The story goes that Roman Emperor Maxentius had his eye on Catherine, but she refused to marry him and was promptly executed. (Another story, by way of the church, says she was executed for spreading Christianity across Europe.) Either way, Catherine was named the patron saint of unmarried women nine centuries later, and on this day, girls in France place hats on their heads—traditionally a starched cap on the eldest unmarried woman in town and paper bonnets on the heads of the others—and spend the day praying to St. Catherine for husbands, and to honour women who've reached 25 years of age but haven't married—called "Catherinettes" in France.
Catherinettes send postcards to each other, and friends of the Catherinettes make hats for them—traditionally using the colours yellow (faith) and green (wisdom), often outrageous—and crown them for the day. Pilgrimage is made to St. Catherine's statue, and she is asked to intercede in finding husbands for the unmarried lest they "don St. Catherine's bonnet" and become spinsters. The Catherinettes are supposed to wear the hat all day long, and they are usually feted with a meal among friends. Because of this hat-wearing custom, French milliners have big parades to show off their wares on this day.
The French say that before a girl reaches 25, she prays: "Donnez-moi, Seigneur, un mari de bon lieu! Qu'il soit doux, opulent, libéral et agréable!" (Lord, give me a well-situated husband. Let him be gentle, rich, generous, and pleasant!")
After 25, she prays: "Seigneur, un qui soit supportable, ou qui, parmi le monde, au moins puisse passer!" (Lord, one who's bearable, or who can at least pass as bearable in the world!")
And when she's pushing 30: "Un tel qu'il te plaira Seigneur, je m'en contente!" ("Send whatever you want, Lord; I'll take it!"). An English version goes, St Catherine, St Catherine, O lend me thine aid, And grant that I never may die an old maid.
Je souhaite une bonne fete de Ste Catherine à toutes les jeunes (et moins jeunes) filles......amicalement, Leeann x
French Food Friday...Pear and Almond Frangipane Tart
photo and recipe from here
Bonjour mes belles,
This weeks recipe comes from my favourite food blog which just happens to be written by a fellow kiwi.
It is a little ironic as I had already found a French recipe in a cook book written by Sophie Dudemaine and then Sarah featured this recipe so it was fate.....that and the fact that French Boyfriend loves pears and loves it when he walks in the door and there I am with tablier on, cooking up a storm.
Pear and Almond Frangipane Tart
5 cups water
1 cup sugar
1 vanilla bean, split lengthwise, seeds scarped out with the tip of a knife
1/2 tsp almond essence
peel from 1 lemon
3 Berre Bosc or William pears
1 cup sugar
1 vanilla bean, split lengthwise, seeds scarped out with the tip of a knife
1/2 tsp almond essence
peel from 1 lemon
3 Berre Bosc or William pears
Put all ingredients (including vanilla bean seeds) except the pears in a big wide pot and bring to the boil stirring for a few minutes to dissolve sugar, then reduce to a simmer. In the meantime carefully peel your pears then put all together into the simmering liquid, if they are not fully covered add a little more water to cover them.
Leave to cook for about 10 minutes if you have already ripe pears, 20 minutes for almost ripe pears and 35 minutes for absolutely rock hard. Test for doneness by piercing one to ensure the it is just soft but not mushy. Once the pears are cooked, remove carefully with a slotted spoon and put in a container, standing upright, and pour poaching liquid around to cover. Once cool core and cut into eighths- you may not use every piece, but the left over slices are delicious!
Pastry:
1 cup plain flour
1/4 cup ground almonds
1/2 icing sugar
60g chilled butter, chopped
1 egg yolk (keep white)
1/2 tsp almond essence
1 tbsp ice water
Frangipane:
100g butter, at room temperature
1/2 cup caster sugar
1 egg and 1 egg yolk
1 1/3 cups ground almond
1 tbsp plain flour
1/2 tsp almond essence
1/4 cup icing sugar for dusting
250ml softly whipped cream
1 tbsp Amaretto or similar liqueur
1 tbsp icing sugar
(optional to serve)
For pastry whizz flour, almonds and icing sugar in a food processor to combine. Add butter and whizz to form breadcrumbs. Add egg and yolk, almond essence and water and pulse until pastry just comes together. Tip out onto a floured bench and form into a disc.
Cover in plastic wrap and refrigerate for half an hour.
Spray a 25cm removable base tart tin with cooking oil and roll pastry out with a rolling pin between two sheets of baking paper to about 1/2cm thickness.
Remove one sheet of baking paper and carefully roll over the rolling pin, then unroll pastry-side-down into the tart tin. Remove top sheet of baking paper and trim...this all sounds ridiculously easy, but it's not quite as simple as it sounds.
The good news is the pastry is quite easily squished and mended when it tears, so if necessary patch it back together! Prick the base with a fork and refrigerate tart base for at least half an hour before baking.
Preheat oven to 180˚C (350˚F). Whizz second lot of butter, caster sugar, eggs, almonds, flour and almond essence in a food processor.
Line the 25cm pastry shell with baking paper and fill with baking beans or weights. Bake for 12 mins then remove paper and beans and brush the base with a little of the separate egg white, lightly whisked.
Return to the oven for 5 minutes.
Remove from the oven and spread frangipane evenly into base then arrange pears on top and bake for a further 20 minutes, until the frangipane is lightly golden.
Cool before removing from base, sprinkle with icing sugar if desired and serve with vanilla bean ice cream and/or softly whipped Amaretto cream. Serves 8-10
bon appetit à tous, Leeann
Dedicated to: Virginia Smith
Photos via:
styledumonde (1,2,4), nordstrom
Virginia Smith - Vogue's (USA) Fashion Market & Accessories Director
First four looks are from last fashion weeks, below ones were taken at some previous fashion weeks.
Photos via:
stylecaster, stockholmstreetstyle (2,3)
streetpeeper (4,5), thecut
simple yet chic...
photo from here
Bonjour mes belles,
As you all know I am a great fan of pinterest, so many fabulous photos and ideas. It really is a great invention and I find it easier than storing lots of photos on my computer....
Found this photo this morning, such a great idea and the effect is so chic and fresh looking.
I have some glasses and a silver tray so just need some bulbs and nuts....I will add the nuts to my list for next week for my hunting and gathering mission.
amicalement from a chillier SW France, Leeann x
Wishlist | "Keep it Simple"
1. look via & other stories
2. print via therese sennerholt
3. omaggio vases via designdelicatessen
4. look via zara
5. interior design via stylizimo
6. photo print via arte limited
7. "the essence of things" book via connox
8. look via nowhere
In Fashion (soon): Eytys Sneakers
They're called Eytys - pronounced like eighties - and we're going to hear more about these Scandinavian canvas, suede or leather sneakers.
They're already on cool people's feet.
Trend or not I might have a crush on them too.
You can buy them (not only) on their online here.
Si chiamano Eytys - pronunciato eitis come gli anni Ottanta in inglese - e ne sentiremo parlare.
Perché queste sneakers scandinave in cotone, scamosciato o pelle già sono ai piedi dalle persone "giuste" (vedi Elin Kling). Trend o meno a me si è già accesa la lampadina dello shopping.
Le trovate in vendita nel loro shop (ma non solo) qui.
via Elle Sweden - November 2013
via Elle Sweden - November 2013
via elinkling, andyheart, ellenclaesson
via styleheroine
Burgundy Reloaded
Photos via:
Last year it was all about burgundy.
But you are allowed to wear it again, trust me.
Or them.
Or them.
L'anno scorso è stato tutto un trionfo di "burgundy".
Ma abbiamo il permesso di indossarlo ancora, davvero.
Penso. Forse...
Loro lo indossano quest'anno in ogni caso.
Penso. Forse...
Loro lo indossano quest'anno in ogni caso.
Photos via:
decorating the natural way...
photo from here
Bonsoir mes belles,
I don't know about you but I am looking forward to starting the decorating, not long to go now.
There is something about hunting and gathering that I enjoy and plan to do lots of it next week. Hunting for moss, pine cones and lots of lovely greenery. Nothing like a touch of green and the smell is lovely and fresh when you enter the house. Add a few lights and a few decorations strategically places and the job is done.
Hence when I found this article, it was exactly what I needed to get me in hunting and gathering mode.
amicalement, Leeann
In Fashion: Céline Golden Brogues
Photo via thecut
Photos via:
harpersbazaar (1,4,5), styleheroine, thefashionadroit
Photo via personaluniform
week-end tresors...
Bonjour mes belles,
I hope that you all had a fabulous weekend. Yesterday we got up at 6am with a view to going treasure hunting. I had a quick look out the window, no sign of rain so said to FB looks okay, on y va.
The temperature reading in the car was 4 degrees so pleased that we had wrapped up warmly. Unfortunately there was thick fog and the country roads are a bit dangerous at the best of times and FB kept saying that he could not see a thing hence it was a miracle that we arrived in one piece.
Arrived at our destination a local hall in a small village with a few cars parked outside. I think that the cold and the fog had put a lot of people off the idea of having a stand.....
Despite the lack of sellers, I found a couple of fabulous items including a stunning antique French Pocket Watch Holder which was found in a local chateau. It even comes with a crown inside...
It really is a gorgeous piece and would make a fabulous gift.
In the photo below you can see the flower shaped hook which would have held the pocket watch and also the crown.
*******SOLD*********
Next up was a vintage French sheet which is in immaculate condition as a result of next to no usage, as it was stored in an armoire and has the most beautiful and very large monogramme. It really is a lovely sheet and is practical as it made from a heavy metis cotton hence it is one that you can use and not worry that washing it will wear it out.
Last find of the day was this fabulous, very large rosary which was worn by the monks and nuns around their waists when making the pilgrimage to Lourdes and dates back to the late 1800's.
It is impressive in size and features 70 big carved pearls - 15 oblong beads - 1 heart shaped connector and 1 wooden crucifix.
The heart shaped connector has the inscription "Souvenir de ND de LOURDES"on one side and "Coeur Immaculé de Marie, Protegez Nous" on the other.
It is lunch time and my tummy is rumbling so off I go......
très bonne semaine à tous, Leeann x
Inspiration: Mixing Different Plaid & Tartans
Photos via:
Ever thought of mixing different plaid and tartans?
Mai pensato di mixare differenti tipi di scozzesi?
(Le stampe intendo. Non gli abitanti della Scozia).
Mai pensato di mixare differenti tipi di scozzesi?
(Le stampe intendo. Non gli abitanti della Scozia).
Photos via:
KCD Press Day [Part 3]: Proenza Schouler + Victoria Beckham + Tabitha Simmons
Last part of the KCD Press Day Pics.
Proenza Schouler SS-2014
Victoria Beckham SS-2014
Tabitha Simmons SS-2014
All Photos: BlueisinFashionthisYear.com
Subscribe to:
Posts (Atom)