🇫🇷 クローゼットの整理＆デブの整理 | 日常生活 | フランスでの引退生活 | エピソード 128

🇫🇷 クローゼットの整理＆デブの整理 | 日常生活 | フランスでの引退生活 | エピソード 128

Episode 128 is quirky. You’ll see us being a bit silly & playful (highlights are “what biscuits?” at 08:11 & 11:42) as I thin out my wardrobe & we discuss sizes, food, & more. The highly requested recipes are below. Enjoy!

If you enjoy our videos & want to say THANK YOU & support our channel, you can buy us a coffee or join as a member at Buy Me A Coffee — https://buymeacoffee.com/avillagelifeinfrance
We sincerely appreciate every single donation that helps us keep the channel afloat! Thanks in advance for participating!
*****
Mark’s FRUITY RYE BREAD
Mark said to tell you he had never written a recipe before. This is a creation of his, much like something your grandmother might have done when she was winging it with the ingredients she had available at the time. This recipe makes a VERY dense loaf of bread, so it’s not for everyone’s taste.
INGREDIENTS
400 grams whole meal rye flour
100 grams plain flour
1 cup of mixed seeds (pumpkin, sunflower, sesame for example)
1 cup of raisins or sultanas — or a mix of the two — or dried cranberries
2/3 cup of chopped walnuts
1-2 tsp of cinnamon
1/2 tsp of mixed spice
Tsp of salt
2-1/2 tsps of dry yeast
1 tsp honey
200-300 ml of warm water
METHOD
Mix the dry ingredients together in one large bowl.
Mix the wet ingredients together in another smaller bowl. Dissolve the honey in the warm water.
Introduce the honey-water into the dry ingredients.
Use as much water as you need to make a wettish dough.
Cover the bowl and leave it to activate the yeast for 1-6 hours.
***NOTE*** Normally you would knead the bread dough to stretch the gluten. Rye flour doesn’t have any gluten, so the bread will not ‘rise’ as such.
Transfer it to a loaf tin. Leave covered to let it settle while the oven is heating to 220C. Bake for 30-35 minutes.
Tip it out onto a drying rack, slice a bit off the end after half an hour and have a taste of it!
Stores well in a lidded container.
*****

Orange and Cardamom SHORTBREAD COOKIES (aka Shortbread Biscuits)
INGREDIENTS
4 cardamom pods
60g Golden Caster Sugar, plus 1 tbsp for sprinkling
110g unsalted butter, softened
1 large orange, zest
¼ tsp fine salt
170g plain flour
METHOD
Split open the cardamom pods and crush the seeds in a pestle and mortar. Using electric beaters, cream the sugar and butter in a mixing bowl until light and fluffy. Beat in the orange zest, crushed cardamom seeds and salt. Sift in the flour and use a wooden spoon or spatula to combine.
Bring the dough together with your hands (it will be a little crumbly) and place on a large sheet of baking parchment. Cover with another layer of parchment and roll out the dough, between the sheets, to a thickness of about 1.5cm. Chill for 30 minutes.
Preheat the oven to 170 degrees C, gas mark 3. Remove the dough from the fridge and roll out further to a thickness of about 0.3cm. Remove the top layer of parchment and place on a large baking tray. Stamp out biscuits using a 6cm cutter and carefully transfer to the lined baking tray. (Re-roll any scraps of dough to make more biscuits; you may need to bake them in batches.) Sprinkle with the extra golden caster sugar and bake for 14-15 minutes, until light-golden. Transfer to a wire rack to cool completely. This shortbread is best eaten freshly baked, but it will keep well in an airtight container for three days.
*****

Would you enjoy a village life in France? Our lifestyle channel shares our version of frugal retirement and a balanced life. Mainly for over-40s, over-50s & over-60s, our episodes include normal daily events, artistic endeavours with both Deborah and Mark, occasional visits to historic French villages-towns-landmarks, and some cycling and ‘outdoorsy things’ with Mark.

After moving permanently to France from Australia in 2016, American-born Deborah and British-born Mark now enjoy lower stress and a happy life in beautiful northwest France. We’re young-at-heart artists and artisans, designers, photographers. Deborah has a background in writing, editing, journalism, and psychology. Mark spent decades in the building trades, so we’re serial renovators of run-down houses in the USA, Australia, and now France. Mark is also a very talented artist and creator. We have lots of plans for the upcoming months and years, so why not join us!

OUR CHANNELS
Buy Me A Coffee — viewer support — https://buymeacoffee.com/avillagelifeinfrance
INSTAGRAM — https://www.instagram.com/avillagelifeinfrance/
A Village Life in France — https://www.youtube.com/@AVillageLifeinFrance
Walk Through France — https://www.youtube.com/@WalkThroughFrance

@COPYRIGHT 2024 — 2034
All words and images, both video and photographic, are strictly copyright protected and are @Deborah Harmes — @Mark Harmes — @A Village Life in France
All rights reserved.

#retireinfrance #retiredinfrance #buymeacoffee #membership #participation #avillagelifeinfrance #villagelife #brittany #france #retire #retirement #frenchvillage #lifestyle #over40s #over50s #over60s #art #creativity