Renovating in France


Hello Dear Reader,

After a week of on and off rain, it’s been great to throw open every door and window and enjoy the sunshine. Above is the view of our open plan living area. My thrifted sofa is covered in blankets as the dogs have commandeered it for themselves. The board is across the bottom of the Stairs to stop the dogs going up.

In between the showers yesterday, I laundered and dried all the towels and bedding and today did the same with our clothes.

Whilst I’ve got on with fussing the dogs, cooking and laundry, Dearly Beloved has made a start on the dividing wall. 

He’d done a lot more by the end of the day but here’s the start. The top floor use to be a self contained studio apartment but it’ll be two separate bedrooms when he’s finished. He does the building and I do the insulation and painting. The garden fence has served as balustrade around the stairs so we didn’t fall down them. They will of course be replaced!

I added the photo below, later in the day.


I made homity pie for supper and tomorrow’s lunch. We’ll eat it with salad. We are still eating at home, I really enjoy having time to cook and amble to the local shop just for a bunch of parsley if I didn’t have any.

To make it, I rolled out gluten free pastry (supermarket ready made!) 

Inside.

1 large tin a new potatoes – roughly chopped – 800g of cooked potatoes 

2 onions and 8 cloves of garlic – chopped and gently sautéed in some olive oil until soft. Don’t cook garlic on a high heat, it’ll burn.

6 florets of broccoli, gently steamed – you could use leeks or spinach, I had half a head of broccoli left.

200g of grated emmental or mature cheddar

Salt and pepper

Handful of chopped parsley

200ml of double cream (or the nearest I could get here in France – crème de Normandie- Entière )

Toss the lot together and pour into the pastry case. 

Bake at 180/200 for 40 minutes. It’s creamy, cheesy and loaded with garlic. O

I use a heavy metal deep quiche dish so I don’t blind bake.

Another day in thrifty homemade France.

Until tomorrow,

Love Froogs xxxx

Pancake fillings?

Hello Dear Reader,

Tonight’s supper didn’t go well! Never mind, it was edible, gluten free and relatively healthy. I’d previously made some buckwheat pancakes and tonight I had a filling of mushrooms, spinach and fromage frais. I cooked the mushrooms in frylight (not butter) and then added the spinach (previously frozen) and then I added garlic and fromage frais. That didn’t work and the fromage frais just disappeared. 

To compensate, I added a small amount of half fat emmenthal. Next time, I’ll make a small amount of béchamel sauce and add a little cheese. 

The salad and couple of slices of ham were lovely. Lesson learned? Eat fromage frais cold with fruit and don’t cook with it.

Over to you, have you ever had a cooking disaster ? What went wrong and what will you do differently next time?

Until tomorrow,

Love Froogs xxxx