Our daily rhythm [AUTUMN]

*enjoying our last mini crops*

 * Learning*

*celebrating the change of season*

*beautifying*

*Visiting our next place*

*cooking*

*playing*

It smells like Fall

A new Friday ritual around our passion for "grown you own produce" 

or at least local, in season and organic. 

Some photos  around what happened 

in our kitchen & little garden 

this week 

+ 

a recipe to share.

If you are inspired to do the same, 

please leave me a Love Note 

with a link back to your own *K*itchen *K*orner.


Wishing you a "earthy" week-end!

FESTIVE COOKIES

Children love these colorful and festive holiday cut-out cookies 

that are made from organic ingredients and ready to be decorated.

As every kid, ourslove this tradition associated with the holiday season.

INGREDIENTS

1 cup unsalted butter
1 cup choice of raw sugar
2 eggs
3 teaspoons vanilla
3 cups organic  pastry flour
1/4 teaspoon salt

Cream the butter and in a large mixing bowl. Beat in the eggs one at
a time, then stir in the vanilla. Combine the dry ingredients in a small
bowl, and stir into the butter mixture a bit at time, blending thoroughly as
you go. Pat the dough into a ball, cover, and refrigerate for at least three
hours or overnight.

Lightly flour a cutting board, and roll dough out to about 1/4-inch thick.
Cut out cookies with cookie cutters.
Place cookie on a lightly greased cookie sheet
and bake in a preheated 350 F oven until golden, about 8 minutes.

Makes about 4 dozen cookies.

Decorate with homemade natural icing !

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BISCUITS DE FÊTE
Petits biscuits faits a l'emporte-piece pour les Fetes de fin d'annee.
Une fois cuits ils sont prêt à être décorés.
Comme tous les enfants, les notre adore cette tradition associés à la période des Fêtes.


INGRÉDIENTS

1 tasse de beurre non salé1 choix tasse de sucre brut2 oeufs3 cuillères à café de vanille3 tasses de farine à pâtisserie bio1 / 4 c. à thé de sel
Mélangez le beurre et dans un grand bol à mélanger. Incorporer les oeufs un à un moment, puis incorporer la vanille. Mélanger les ingrédients secs dans un petitbol, et incorporer au mélange de beurre un peu à la fois, bien mélanger commevous allez. Mettre la pâte en boule, couvrir et réfrigérer pendant au moins troisheures ou jusqu'au lendemain.
Fariner légèrement une planche à découper, et rouler la pâte à environ 1/4-inch épais.Découper les biscuits avec emporte-pièce.Place les cookies sur une plaque à biscuits légèrement graisséeet faire cuire dans un four préchauffé à 350 F jusqu'à ce que doré, environ 8 minutes.
Donne environ 4 douzaines de biscuits.
Décorez avec glacage maison!

*K*itchen *K*orner

A new Friday ritual around our passion for "grown you own produce" 

or at least local, in season and organic. 

Some photos  around what happened 

in our kitchen & little garden 

this week 

+ 

a recipe to share.

If you are inspired to do the same, 

please leave me a Love Note 

with a link back to your own *K*itchen *K*orner.


Wishing you a "bountiful" week-end!

Why I am showing you one of our sweet white bunnies ?

No, this sweety is NOT part of the soup recipe.

NO, we are vegan... so not a chance.

But Miss "Neige" is the reason WHY 

I can not show you our beautiful mint plant...

She [well, with the help of her other bunny friend, Lady "Lumi"] ate it ALL.

GREEN PEAS & COCONUT SOUP

1 kg of green peas

1 cup and half of coconut milk

Fresh leaves of lemon verbena

Fresh leaves of mint 

Pour coconut milk in a saucepan.

Bring to a boil.

Add the mint & verbena leaves to infuse.

Remove mint leaves. Leaves verbena leaves.

Add peas.

Mix to very smooth and creamy.

Add water or cow or vegetal milk to your taste and consistency.

Serve warm or cold.

Enjoy!

Homegrown pasta?

A new Friday ritual around our passion for "grown you own produce" 

or at least local, in season and organic. 

Some photos around what happened 

in our kitchen & little garden 

this week 

+ 

a recipe to share.

If you are inspired to do the same, 

please leave me a Love Note 

with a link back to your own *K*itchen *K*orner.

Wishing you a "bountiful" week-end!

[the above photo was taken by Alana]

:: "Homegrown" pasta  :: 

(according to our little girls we also "grow" pasta ...) 

INSTRUCTIONS

(for 4 people)

Preparation Time

40 minutes

Makes

550g

Equipment

You usually need a pasta making machine to make your own pasta.

 But you can also use a sharp knife to make ribbons easily. 

It would looked even more homemade!

Ingredients (serves 4)

• 375g (2 1/2 cups) plain flour
• 1/2 tsp salt
• 4 eggs, at room temperature
• Plain flour, extra, to dust

Method

1. 
   
   
   Sift the flour and salt together onto a clean work surface. Use your hands to shape the flour into a circular mound. Make a well in the centre. Place the eggs in the well and use a fork to lightly whisk. Use your fingertips to gradually blend a little flour into the egg mixture. Working with your fingertips, continue to gradually draw the flour into the centre (being careful the egg mixture does not run out of the well) until the mixture forms a dough. To check if the dough is the right consistency, press a clean, dry finger into the centre of the dough. If it comes out clean without being sticky, it is the right consistency. If not, knead in a little more flour and test again.
2. 
   
   
   Lightly flour the surface if necessary. Firmly knead the dough by using the heel of your hand to firmly push down into it and then away from you. Lift the dough with your fingertips and fold it back on itself towards you. Turn the dough a half turn and repeat. Continue and repeat. Continue kneading the dough for 6-7 minutes or until smooth and elastic. Kneading is an important part of the pasta-making process as it develops the gluten in the flour, giving the pasta a firm, tender texture.Divide the dough into 4 equal portions and wrap each portion in plastic wrap or cover with a clean, damp tea towel. This will prevent the dough from drying out. Set aside for 10 minutes to rest. This helps make the pasta more pliable and easier to roll out.
3. 
   
   
   Attach a pasta machine to the side of a workbench and adjust the machine's rollers to the widest setting. Spread about 4 clean, dry tea towels over the work surface close to the pasta machine. Unwrap a portion of dough and use the palm of your hands to flatten it into a rectangle. Dust the rollers with flour and roll the dough portion through. Dust again with flour and repeat on the same setting. Fold in the shorter sides of the dough to meet in the centre to form a smaller rectangle and feed through the machine again. Repeat this process 5-6 times or until smooth.
4. 
   
   
   Reduce the width between the rollers by 1 and roll the dough through as before. Repeat the process, reducing the setting each time until the dough is 1-1.5mm thick. The settings on all pasta machines vary. The last setting on some machines may roll the dough too thin, resulting in it sticking to the rollers and tearing. So be careful to only reduce the setting and roll the dough until it reaches the desired thickness.
5. 
   
   
   Spread the pasta sheet over the clean tea towels. When laying out the pasta sheets, they must not touch or overlap each other as the moist pasta will stick together. Repeat steps 3-4 with the remaining portions of dough. Set the pasta sheets aside for 10-15 minutes (depending on the temperature in your kitchen) or until dry enough not to stick together but pliable enough not to crack. Trim the edges of the pasta. Cut into 14 x 25cm pieces to make lasagne sheets or see step 6 to make fettuccine.
6. 
   
   
   To cut the pasta into fettuccine by hand, loosely roll up a pasta sheet starting from the shortest end. Trim the ends and discard. Use a sharp knife to cut the pasta crossways at 5mm intervals. Unravel the pasta. 
7. 
   
   
    Cook immediately or store individual portions as loose nests.

• 
  
  

  Variations
• 
  
  
  Beetroot pasta: Omit 2 eggs. Place 180g drained canned whole baby beetroot in a blender or food processor and process, scraping down the side occasionally, until pureed. Add with eggs in step 1.
• 
  
  
  Fresh chilli & coriander pasta: Add 3/4 tsp chilli flakes and 1/3 cup loosely packed fresh coriander leaves with the eggs in step 1.
• 
  
  
  Fresh herbed pasta: Make the basic pasta recipe to the end of step 4. Gently press 5 mint leaves, 9 coriander leaves and 1 1/2 tsp snipped fresh chives in a single layer over half of each sheet of pasta. Fold pasta over and roll through pasta machine once more to enclose herbs.
• 
  
  
  Fresh pesto pasta: Place 1/2 cup loosely packed fresh basil leaves, 1 crushed garlic clove, 2 tbs finely grated parmesan and 1 1/2 tbs toasted pine nuts in the bowl of a food processor and process until finely chopped. Add the basil mixture with the eggs in step 1.
• 
  
  
  Fresh spinach pasta: Omit 1 egg. Trim 1 bunch English spinach and wash leaves. With water still clinging to the leaves, cook in a medium saucepan over low heat for 3-4 minutes or until it just wilts. Set aside for 10 minutes to cool slightly. Use your hands to squeeze out any liquid. Finely chop the spinach and add with eggs in step 1.
• 
  
  
  Fresh sundried tomato pasta: Omit 1 egg. Add 75g (1/4 cup) sundried tomato pesto with the eggs in step 1.
• 
  
  
  Orange pasta: Add 1 tsp finely grated orange rind with eggs in step 1.
• 
  
  
  Saffron pasta: Combine 1/4 tsp saffron threads with 1 tbs warm water. Stand for 5 minutes. Add saffron water and threads with eggs in step 1.
  
  
  HAVE HAPPY PASTA DAY !

I said JAM

 A new Friday ritual around our passion for "grown you own produce" 

or at least local, in season and organic. 

Some photos  around what happened 

in our kitchen & little garden 

this week 

+ 

a recipe to share.

If you are inspired to do the same, 

please leave me a Love Note 

with a link back to your own *K*itchen *K*orner.

Wishing you a "bountiful" week-end!




We are officially "back" home after a lot of coming and going to see friends and family over the summer. 
And so this time there will be FEW words...

Last week we were up in Les Alps in Megeve and I was enjoying a lovely time "by myself" in one of my favorite place to relax and eat simple and yet really good food :: La Laiterie Gaiddon.

It is one of the best Cheese Shop (you have to try the "Fontainebleau") in town and the decor is cozy, stylish but still "simple".It provides completely organic and local farmers.


I had a lovely simple meal with a fantastic jam made by Isabella (whom it turned out I knew in person :: small world...)


So here you are!


 This jam recipe is so delicious with goat cheese.

ZUCCHINI, BELL PEPPER AND CARDAMON JAM

For  3 medium sized jars.

Use organic ingredients when possible.

Prep time :: 20 minutes

Maceration time : 2 hours

Cooking :: 30 to 40 minutes

Ingredients:

500 g (one pound) of zucchinis 

200g bell peppers 

1 lemon juice

600 g of sugar cane

4 g cardamon seeds

2 g agar agar

30 g pine nuts

Wash and cut bell pepper and zucchinis cut into small cubes. Add lemon juice, sugar and cardamon. Let it marinate for 2 hours room at temperature.

Put in a saucepan and cook it for 30 minutes. 

Try not to over cook. 

Mid-cooking time add pine nuts and agar agar.

*

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En francais c'est par ici !