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My favourite herbal infusion of fresh lavender, chamomile, peppermint and lemonbalm (melissa)

Fancy a cuppa?

It’s a hot summer’s evening and the ground is baking.  I’ve just cooled off with a cold outdoor shower and the heat of the earth is warming me from the feet up.  I sit on the swing under the ancient chestnut tree wrapped in a towel and breathe in the Read more…

A time for baking

It’s early.  I’m up before the sun and the air in the cottage is cold after a night below zero.  There is a frost on the ground and through the kitchen window all looks still, bar the occasional blackbird flitting around on the gravel path. The sky still looks grey Read more…

Quick creations

Despite the cool misty September mornings it is still incredibly hot here in western France.  A lovely extension to summer.  I’ve been busy in the kitchen today making two of my favourite things. A blackberry crumble cake with blackberries picked from the hedgerows here.  And a lovely nourishing whipped body Read more…

Slow food Friday – beef and fennel slow cooked casserole

Slow food Friday

There’s nothing quite like sitting in front of a roaring woodburner, cosy and protected from the freezing world outside, glass of wine in hand, idly reading a book and watching the dinner cook itself.  It feels somehow decadent yet wholesome at the same time. One of my aims this year has been to cook delicious, wholesome, Read more…

Picking stinging nettles and making lovely nettle soup, full of goodness that will give your immune system a boost before winter sets in.

Nettle soup for the soul

After recently posting a picture of nettle soup (see above) in Elizabeth’s top ten autumn activities, I’ve been asked for the recipe.  One of the things I love about living in the middle of nowhere, and a little challenge I set myself, is seeing how much I can forage and incorporate Read more…

Fresh homemade lemon curd on toast – delicious

Lemon curd recipe

After my previous blog post on lemons I was asked for the recipe for my lemon curd, so for all lemon curd lovers out there, this is the one I use! You will need: 4oz/125g butter (I use non-salted) 6oz/175g sugar (I use unbleached granulated sugar although caster would dissolve Read more…