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@ray-atkinson
We’ve been out collecting berries for a new addition to Fran’s home made jams and jellies for breakfast - Hedgerow Jelly. It’s made from sloe berries, rosehips, haws, blackberries and some crab apple for good measure. An initial taste suggests it’s going to be a real hit!!!
This part of the grounds was where we used to have bonfires. It didn’t have much going for it until I had an idea to turn it into an Olive Grove/Italian Garden. It’s just over two years since the idea made it into my garden planning book and today I enjoyed having a coffee there and reflecting on how all the hard work had paid off.
These magnolias are like jewels in the garden and really herald the new season. My photo cannot capture the true colour. Magnificent.
The Pyrenees have been fantastic this year, with so much snow. It is about 20C today but still the mountains look so cold and crisp. A drive from Le Biau of just over an hour will get you this close. Well worth it ... another hour and you could be skiing!!
#pyrenees #gascony #gers #franceholidays #mountains #adventure
I just love this view from the veg garden at his time of year - you can't see the Pyrenees very often in the summer months but the vines always look beautiful
Our muscat grapes have such intense flavour - I just wish we had more!
Eauze is en-fete this week-end!!
This is a great week-end to visit if you want to be here when the local town buzzes with activities, events, funfairs, bullfights, discos and many more restaurants and bars than usual. I'll try and take some photos and post them as soon as I can, if I don't get too caught up in the fun that is!!
The white garden is wonderful in June with the Arran lilies leading the way but it's always difficult to capture the lighting.
This is a salad I put together one lunch when we were trying to use up whatever we had in the fridge before going away for a few days. It wasn't an obvious combination but the flavours worked well together.
Dressing:
2 tsp acacia honey
2 tbs olive oil
juice of 1/2 lemon
dash of lemon vinegar (or more juice!)
hint of squeezed garlic
salt & pepper
I made quite a sweet dressing to go with the small salad leaves which consisted mostly of rocket. The dressing can be constructed to suit your own tastes and can be even sweeter if you have one of those rockets that are particularly bitter, so this is just a guide. I used 2 teaspoons of acacia honey (you might like your own favourite honey but beware of the flavour of the honey spoiling the combinations. I'm not a real honey fan but I love good acacia honey or lemon honey) mixed together with a good squeeze of lemon juice (1/2 lemon) and a dash of lemon vinegar if you have it, a good glug of olive oil, a small squeeze of garlic from a press and a pinch of salt and pepper.
Pour the dressing over the leaves and mix though.
For the salad:
young salad leaves and/or rocket
1 or 2 ripe avocados to give 6 good cubes per person
6 olives per person
6 cubes of feta per person
shavings of parmesan to garnish
truffle oil to drizzle (optional)
Place a mound of leaves on a plate and I always arrange pieces of avocado, feta cheese and halves of good salty black olives on/in/around the leaves so that I know that everyone gets the same combination. It just wouldn't be the same if you hardly got any of one of the main ingredients! Drizzle with truffle oil (optional) and add shavings of parmesan. Looks really fresh and is a really light starter for something richer/more substantial. Beef it up with extra ingredients such as thin slivers of onion which have been soaked in iced water for at least 10 minutes, thin strips of courgette (raw or griddled), strips of red pepper.
this lighting is only fleeting which makes it all the more satisfying
... ah, they're better. Much more stylish ... and comfortable too ... a bonus!
another hot day here at Le Biau and it's time we changed those sunbeds!
Oysters are always good but Xmas Eve in France is when the family descend for a meal with a focus on seafood, usually starting with oysters and champagne.
