Getting our stall ready for the upcoming season! We're also in the middle of choosing our merchandise, so there will soon be new items as well as plenty of our usual products back in stock. Come on down and see us on the market! We will be in Castillon-la-Bataille and Libourne until mid June, and for all of you merry holiday-goers we will be at the Wednesday market in Cap Ferret the 17th and 24th of April. Otherwise you can find us in Sainte Foy la Grande every Saturday!
Hello everyone. Great news: 'Tis still the season for oranges, lemons, grapefruit, and pomelos! As a Floridian, I'm a big fan of anything citrusy, so I was thrilled to see all the orange trees full of fruit on our recent trip to Morocco. It was during this same trip that I tried something I really enjoyed: Orange slices with a bit of cinnamon sprinkled on top. The association was delicious and refreshing. So here's the seasonal recipe that I'd really like to share with you today!
Orange and Cinnamon Salad
4 tablespoons orange blossom water
2 tablespoons sugar
1 teaspoon cinnamon
2 blades of mint
2. In a bowl, mix together the orange blossom water and the sugar. Set aside.
3. Place the orange slices in a rose pattern on 4 dessert plates.
4. Sprinkle the orange blossom/sugar mixture over the orange slices, then sprinkle over the cinnamon.
5. Add a few mint leaves to the top of each plate for decoration.
-from toute la cuisine 1000 recettes 1000 photos
Hello everyone! We're getting pretty close to October now, meaning we're coming up on on the greatest holiday of this season: Halloween! I've included a recipe I discovered a few years ago to get you into the spirit of Fall. As a lover of all things festive, I instantly tried it out, and the result was a delicious set of spiced cupcakes with just a hint of citrus. A perfect addition to any Halloween party! (And why not if you live in France - November 1st is a holiday!)
For the mixture
70g metlted salted butter
200g mashed pumpkin
75g dried fruit
1 packet vanilla sugar
1 packet dry yeast
2 tblsps rum
1 pinch of salt
For the icing
powdered sugar (if needed)
½ orange zest
½ lemon zest
4 tblsps orange or lemon juice
orange and black Halloween candies (for the decoration)
1. Preheat the oven to 180C (th.6). Cut the dried fruit into small pieces. In a bowl, mix the egg, melted butter, rum, and milk.
2. In another mixing bowl, blend the flour, yeast, sugar, vanilla sugar and the pinch of salt. Add in to the previous mixture, then the pumpkin mash and the dried fruit bits.
3. Line your muffin tin with the cupcake papers, then fill them up two-thirds of the way. Cook for 25-30 minutes.
4. During this time, prepare the icing: Mix the sugar with the citrus zests, then add the orange or lemon juice. Wait one minute for the juice to lightly melt the sugar, then mix with a spatula. If the mixture seems too liquid, add a little bit of powdered sugar until the texture is thick enough.
5. Ice your cupcakes by dipping them dircetly into the icing or by coating them with a spatula. Decorate them with the Halloween candy and wait about 30 minutes before serving.
Blend the ingredients without working the mixture too hard, otherwise it may become a bit elastic.
-extract from Cupcakes by Esterelle Payany