I was 200 meters into a run with my headphones in when the thought came to mind.

“You were born the fail.” No, not the kind of kick in the teeth that it sounds like. With it came a more comforting image of a child learning to walk. It wasn’t meant to be easy, you weren’t meant to get whatever you wanted on your first try but you certainly weren’t meant to stay down. You were born to fail… and get back up.

I have to admit, it was a pretty deep thought at the beginning of my jog. Flooded in with the reminder of a time where I felt hit pretty hard by failure. A time when I nearly abandoned my camera.

Going back in time

My life had been turned upside down. I was suddenly staring divorce down the barrel and newly single. As a (then) wedding photographer, I had several clients lined up and contracts to fulfill. Only now I didn’t have a second shooter to assist me. I went out to find competent to help to ensure I could finish out the season. What I didn’t expect was an experience of getting kicked while you’re down. Help, that really only put me in a terrible situation when the photographer didn’t deliver the images after the wedding.

Normally, photos from the second shooter are just backups. I’d never absolutely needed them in the past, so I didn’t think it’d be any different. However this one wedding, I needed to stay with the bridal party which was running behind. The second shooter offered to shoot the groomsmen while I was tied up to keep everything on schedule. As she was in her second year of photo school, this didn’t seem like a big risk. I was wrong. While I did eventually get the photos several months later, they were terrible. I worked whatever magic I could on them. Hiring the wrong person came with some hard lessons and some photoshop flexing I hadn’t anticipated.

The sting of the situation was immense. I was trying to hold everything together as my inner world felt like it was crumbling. The way it made me feel as a business owner was excruciating. I knew I had to carry the weight of what had happened even if she wasn’t holding up her end. My name was on the line. I held the shame of that job for years. I struggled to pick up my camera after that wedding season. Every time I thought about it I saw failure in bold. Yes, I apologised to the client and was able to deliver in the end, but it soured the experience. It crushed my spirit.

Taking a second look

All these years later it came to mind on my run. The reminder of feeling like I’d been shoved to the ground, face against the cold hard pavement at a time when things felt hard enough. Wondering would I ever be able to pick up my camera without holding that shame? But in hindsight I could see it hurt so badly because the work I made that season was my best yet. I was struggling and yet somehow my work was more beautiful and creative than ever. I was SO proud of the shots I’d created for that family and I had wanted to share them. And yet, I couldn’t, they were too heavy with the emotion of what had happened. It haunted me.

But as I ran under the suns warmth was the reminder that I haven’t thought about the experience for years. Somehow I did overcome, I kept going and rebuilt. I see that despite everything I was going through, I showed up. I pushed myself in that season when my heart was breaking and made my best work. There were no excuses, just showing up. That season and job was hard, but I got back up. Not only did I get back up but I grew new skills. Life and business are an art of getting back up. It’s about learning lessons, big and small and choosing to keep going. Showing up in an act of bravery and courage and it’s okay to keep going even when it feels scary and uncertain. It’s where the best things happen… through the failures and missteps if only you’ll keep going.

The post You were born to fail… and get back up appeared first on Vine and the Olive.

My parents had just flown into Bordeaux from the west coast of Canada. I opted to join them for a micro visit before they went wine tasting through the region on a river cruise. Bite sized vacations are so under rated. Planning a quick getaway is the perfect remedy for the regular routine. I’m likely to pack well in advance just out of sheer excitement. Not to mention a weekend in Bordeaux is a snap from Paris with a short train ride from Gare Montparnasse. The last couple times I always went by car but this was just SO easy. I figured if nothing else I could help them with train tickets and translation through the fog of jet lag! They’re seasoned travellers but I was eager to join in.

Bordeaux is a vibrant city that’s easy to navigate with lots to see, do and eat not to mention sip! My mom took care of getting us a hotel just off of Saint Catherines street so we were very central. We were serenaded nightly by an accordion player and I didn’t mind one bit!

Cité du Vin

Given our very short visit we hit the ground running with a visit to the Cité du vin. The museum is very interactive which teaches you about aromas, regions, wine throughout history, how it’s made and marketed. The ticket can be purchased with tastings at the rooftop bar (the Belvédère – a perched viewpoint) and I highly recommend you take the option for two glasses as they have a lovely selection that’s always changing and it’s a great little space perched high above the river. A perfect cap to the visit. Being with family we all let each sip one another’s choices. We had white and red Burgundies, a Chateauneuf de Pape and both a rosé and red Bordeaux blend from what I remember. Everything was delicious. If you’re jet lagged, a dark museum is best saved for another moment. But we worked with the constraints we had!

One thing I like about traveling with my parents is that there’s no fuss. We opted for classic French food at Bouillon Des Quinconces, with it’s typical dishes and great value. Plan to make a reservation if you want a seat as it’s a busy place. We skipped dessert as I’d planned to pick up some Canelés on the walk back to the hotel. They’re a staple in Bordeaux with a slightly crispy caramelised exterior and chewy vanilla rum centre. They date back to at least the 18th century in the convents of Aquitaine. Egg whites were used for filtering off impurities in red wines leaving many egg yolks leftover. Vanilla and rum, which had become available after the French conquest of the Antilles were added to create a custard that is baked in beeswax coated copper moulds. They’re a little divisive but try them all the same!

Arcachon and the Dune du Pilat

Soulac-sur-Mer is somewhere we love to Vacation but I’d still never been to Arcachon and the dune du Pilat (the largest coastal dune in Europe.) This isn’t ideal for a weekend trip as it’s a little rushed. BUT it was our chance to seize and seize it we did! The architecture from these old Bourgeois towns is fascinating and sea air is always good for the soul. It meant an early start to our day to take the train from St. Jean station and with it, the quiet streets of Bordeaux in golden light. Let it be said, the French rarely start their weekends before 10am so plan to get out early. It’s nice to see the city wake up.

We ate our lunch at the beach with a view before heading on a bus to see the Dune de Pilat. This was high on my list, because as a high school graduate, my first job was on the Dunes of Bouctouche in New Brunswick, the longest coastal dunes in North America.

Visiting in the off-season was ideal. Fewer crowds but also cooler temperatures, especially important when you start the uphill climb to the top. There are some stairs, but the lead up through the sand, still means a lot of leg work! Hot weather wouldn’t help. The wind was whipping but it’s beautiful to be perched up high above the coast to watch the paragliders.

Back in Arcachon we headed back to a stand selling Tissage Moutet just outside the covered market where my mom purchased a table runner. Since I initially moved to France in 2012 one of my favourite souvenirs is a good tea towel. Moutet have some great designs and they’re 100% made in France. Admittedly, I’m still thinking about them.

Final thoughts

I’m so grateful I could make the short trip south. The train ride was simple, getting around on the trams and buses was fairly seamless. The only hiccup was buying tram tickets at the Place de la Bourse, the only stop without a ticket machine. It was minor, but noteworthy. I’m already looking forward to my next visit. Of course, we did a little shopping and we caught up over a bottle of wine back at the hotel room, listening to the accordion player below. French city life can be a nice change from our rural setting. If you’ve been I’d love to hear some of your favourite places!

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The second week of January we had our first snowfall of the season. It’s such a grounding experience when it happens. How the world seems to quiet down as the sound is absorbed in the snow. I felt a deep gratitude that my friends down the street were willing to indulge my need for a snowy walk. We were all home with our kids given that the roads weren’t cleared. We didn’t get very far but I think it did us all a world of good to get outside. It also felt good to put on all those layers that usually only come out for ski holidays. But January is also a deep season of reflection for me. I’ve been trying to spend time thinking about what did and didn’t work in the past year. I pulled back a little more and spend some time accessing my own needs, my own creativity and reconnecting the dots a little differently. It has felt really good.

Creating space

I carved out space to get back into recipe writing which felt very fulfilling. Was I a ghost on social media most of the year? Yes! But in the end I shared a few posts that connected to the season I was in, a little less pretty, but they were rich in life and in the slow moments. It has to be said that shooting my own food is exhausting. Beautiful presentation excites me, but not after I’ve done the cooking the cleaning and the recipe writing. It’s a lot. I admit, I don’t usually go the extra mile to style it all for the sake of my sanity. I think this is why I prefer shooting on locations for others with their food, their wine and in their beautiful spaces. It allows me to come in with fresh eyes seeing all the details as I move through the moment and capture it on camera. Without feeling like I have to juggle it all. Also it means I get to work with others, and I love that too!

Going forward

To show up better for myself and for you, I’ve written down a few ideas for each month. Topics I’d like to cover, recipes I’d like to create. I hope this will help guide me through as I go so I’m not scrambling for photos or asking myself what to post. Will be the secret sauce for easing myself back into the rhythms of working on my business while also showing up to give value to you? That’s the goal!

And as it’s January, I think I should update my galette des rois recipe! If you’ve never had a galette des rois it’s a January institution in France. Lucky for you, it doesn’t have to be hard, and you can whip one up easily. While I admit it’s best with homemade puff pasty, I skip it most times and buy store bought because life is short (and we have 3 kids!) Just be sure you have a ‘feve’ which is a little porcelain treasure to hide inside. If you don’t have one, check out etsy for some great options! I found this little Mozart character at the grocery store this year, great for my budding pianist!

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Galette des Rois

Course Dessert

Cuisine French

Keyword almond cream, frangipane, puff pastry

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Author Christina (Vine and the Olive)

Ingredients

• 100 g butter, room temperature
• 160 g sugar
• 2 eggs
• 200 g ground almond
• 1/2 tsp almond extract
• 1 1/2 tsp vanilla extract
• 2 sheets puff pastry
• 1 egg beaten for egg wash

Instructions

• Preheat your oven to 400F / 200C
• In a medium bowl or stand mixer, beat together room temperature butter with sugar until it becomes light in colour.
• Add in eggs and thoroughly incorporate them before adding the ground almond meal and the almond and vanilla extracts.
• Roll out your first layer of puff pastry and place it on parchment lined baking sheet. Prick the surface with a fork.
• Place your Almond mixture onto the centre of the puff pastry with a piping bag or offset spatula leaving ensuring to leave a half inch/ 1.5cm edge without the almond cream. Place your feve inside. Wet the edge with a touch of water before adding the second layer of puff pastry and press the edges together to create a seal.
• Using your extra egg all beaten together, paint the top of your puff pastry. Next using s sharp knife, score the surface with the pattern of your choice, poke a few holes through the surface to let the steam escape and place in the oven for about 35 minutes until it's nice and golden brown.

The post January update and the Galette des Rois Recipe appeared first on Vine and the Olive.

2017, I’d finally made it to England in the deep of winter. My friend Chanon was hosting me and another friend the night before a big photoshoot we’d be doing the following day at a manor house in London. We’d all met the summer before in France for a Portrait masterclass. She knew all the in’s and out’s of the city and was a great tour guide before we settled in for the night back at her house. We met in the kitchen in our jammies with hot mugs of tea and the coals hot in the fire. At some point Chanon brought up sloe gin. I think I’d heard of it, but never tasted it so of course she offered to serve us. It was a delicious and ripe in flavour and a beautiful cranberry red. This was right up my alley as it’s something I could make on my own… If only I knew what sloes were or where to find them of course! The next step would be finding or creating a sloe gin recipe.

Well I did find them eventually! I caught sight of clusters of dusty blue berries along the forest and I knew I’d found them. Still, I waited a year. I was in no rush to make any mistakes in my foraging. But after being absolutely certain, I dove in… Only by the following year I’d forgotten where I’d seen them so I had to content myself with a little crop I found closer to home in a public park. I’m pretty sure there were many curious onlookers as I picked the fruit from strange plants they didn’t recognise. I tried not to think too much about any possible judgement and kept on picking!

Getting Started

Now I make it year after year, and thankfully I’ve finally re-discovered the wooded area full of berries. Far more than I could ever need. In France they’re called “prunelles” and like England where they’re known as blackthorn bushes, they line the hedgerows with berries between September-December. For the best flavour, you’d wait until after first frost if the birds haven’t devoured them yet. The other option is to pick them a little earlier and pop them into the freezer at least one night after having given them a rinse, this also allows the fruit to burst in the gin more easily. Just be sure to note, these are a thorny plant, so be careful. Also, these aren’t berries you eat raw, they’re too tannic and astringent so don’t bother trying.

This year, I was fortunate that while I made a few bottles early in the fall, fruit was so abundant, I went back in December. It was a very chilly and foggy day and the berries were bursting on the branches. How they hadn’t been picked over by the birds I fail to understand but I think we’ll be happy to have lots of this to share for next year. You’ll need a little patience while all the flavours mingle, but you will be richly rewarded. Hope you love our sloe gin recipe and be sure to share it with your friends!

If you love this and are looking for more ideas for your homemade tipples check out my recipe for Rhubarb Gin or Elderflower Cordial (non alcoholic)

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Sloe Gin

Course Drinks

Prep Time 15 minutes minutes

Maceration time 90 days days

Author Christina (Vine and the Olive)

Ingredients

• 475 g sloes
• 250 g sugar
• 750 ml gin

Instructions

• Rinse off your sloes and if you have the patience take off any stems that may still be attached
• Pop your sloes into the freezer overnight to ensure any underripe berries get a "frost treatment"
• In a large sterilised jar (I use a 2 litre jar from le parfait) place your sloes, cover with sugar and finally a whole bottle of gin. Give it a good stir
• Your gin needs to remain in contact with the fruit and sugar for 3 months in a cool dark place (like at the back of a cupboard) If you think of it, you can give the jar a good shake from time to time.
• After 3 months, strain off the fruit and bottle your sloe gin. This is perfect in a cocktail or even very simply over ice.

_{*L’abus d’alcool est dangereux pour la santé / Alcohol abuse is dangerous for your health}

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It finally feels like time to celebrate. Time to say, I am a runner at 41. I’ve stopped myself every time before this, worried I might give this rhythm the kiss of death. Now after several months of going out twice a week, rain or shine it feels real. This morning I even found myself turning down a street without thought or hesitation. Previously I had to muster courage, knowing it would make my simple loop a little longer.

It feels like ever since I hit 40 my body has made me aware it’s a little rusty, my joints aren’t quite as youthful as they once were. Instead of sinking into the discomfort and my growing waistline, I made the choice to meet the moment. I bought myself new trail shoes (I love Asics for comfort) this summer to support my decision. Even when the weeks have been busy, I’ve still found a way to meet my targets. While my parents were here last week, I still put on my runners and got outside. No excuses.

I think the success has also come with being kind to myself. I used to beat myself up if I didn’t follow the protocol just right and in my rigidness came self sabotage. This time, the goal is simply to get out twice a week, it doesn’t matter for how long, how far or how fast. The goal is to build the habit. I’ve also been adding a long midweek walk on Wednesdays. It’s nice to have a mix and to help my body through the aches and pains that inevitably show up as I ask more of my body.

I knew before I turned 40, I wanted to be my best self. To choose the habits that would support me which I wrote about in this post. I never imagined it would look quite like this, but it has… for now! In my late 20’s and through my 30’s I’d try to run but come head on with the most brutal side of myself as I struggled along. I wanted to keep up with my husband but I didn’t have the stamina and instead of being honest with myself I’d encounter my inner gremlin annoyed that I didn’t feel enough. But that’s changing and the gremlin is gone, thank goodness! I also feel like, I don’t have anything to prove at this point. Every kilometre I’ve run, I’ve done for myself.

Now does this mean you’ll see me running a marathon anytime soon. Absolutely not. I don’t foresee that at all. My goal is to feel great, feel strong and feel healthy. I’d be lying if I didn’t say I also don’t want to keep outgrowing my clothes. While I think I sort of look the same as I always have, I outgrew many items and what was left felt tighter and more uncomfortable than ever and I wasn’t feeling very vibrant anymore. It’s not a new normal I wanted to accept. I get a choice, and I’m choosing what feels good. I’m grateful it means I get to climb volcanoes with the kids on a whim, walk 20,000 steps with my parents around Bordeaux or skiing in the Alps as a family because my health allows it.

My younger elementary school self would not believe this was happening as I loathed running the chip trail in school… but here we are. I am a runner at 41! Should I chose another sport in the future, I won’t beat myself up. But I will cheer on the fact that I’m still going.

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Before my ice cream maker arrived back in May I was thinking about all the delicious treats I’d make with it. I was reminded of all the great flavours I had made in my old machine. But also, I had this excitement to try creating new recipes. Pear was something I’d never tried making into sorbet before but I waited patiently until fall for ripe fruits and a chance to play. I grew up with pears, mostly canned by my mom and lined up on pantry shelves for winter. As a twenty something I learned to make wine poached pears and it felt like the “adult version” that was perfect for entertaining. Needless the say a poached pear sorbet recipe was a no brainer.

A perfect dessert for fall and winter entertaining

I’m not sure everyone thinks of icy treats in fall and winter, but every so often it’s just perfect. Last month we had a friend from Champagne staying with us. He and my husband went on a famous 14km hike in the forest next to our home called the 25 bosses, or the 25 hills. I knew they’d be hungry when they got home and so I prepared one of my best boeuf bourguignons to date since it had been a cool, wet weekend. But when company comes it’s so nice to have dessert ready too and I love having lots of homemade goodies. My first batch of pear sorbet was born!

What I learned from the first batch was the importance of straining the mix through a sieve to remove the gritty bits from the pear. While I can overlook them, they are a nuisance and distract from the poached pear flavour and when you make the effort, that little extra counts. We ate the first batch so quickly, I got to try again right away! It really was a perfect dessert after a heavier main course.

I tried to keep the flavour crisp, light, bright and delicious. I used a sauvignon blanc wine from the Loire valley called Touraine. A very budget friendly wine but also works well with these clean flavours and I don’t mind sipping it while I work. Rosé is also a great option or if you like the hint of sweetness in wines from Alsace, they could also provide some great flavours and nice acidity. I hope you’ll give my poached pear sorbet recipe a try and let me know what meal you paired it with!

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Poached Pear Sorbet

Course Dessert

Keyword Ginger, Pear, Sorbet

Equipment

• Ice cream maker

Ingredients

• 1200 g Pears, (peeled, cored and roughly chopped) (you want about 1kg after prep – this took me 7 guyot pears)
• 1/4 cup sugar
• 3/4 cup white wine
• 1/4 cup glucose syrup
• 1 Tbsp Lemon juice, freshly squeezed
• 1 Tbsp Ginger, freshly grated

Instructions

• Peel, core and roughly chop your pears. You're aiming for about 1kg of prepared fruit. Add the pears and remaining ingredients into a medium sized sauce pan along with the remaining ingredients over medium heat bringing it to a simmer to soften the pears and melt the sugar. This should take about 10 minutes.
• Once it's starting to soften, take it off the heat and allow to cool a few minutes before proceeding.
• Place the mixture in a blender and get the smoothest possible purée. *Please don't skip cooling the mixture to some degree as exploding hot liquids from a blender is dangerous.
• Prepare a sieve over a large bowl and strain the liquid to remove any fibres or the gritty bits in the pear as this will greatly improve the finished sorbet. Don't forget to scrape the bottom of the sieve to get all the liquid.
• Place in the freezer 4 hours or better yet overnight
• Give it one last stir before adding it to your ice cream maker and churn until you get a creamy beautiful texture. You can return it to the freezer in order to firm it up a little further.

The post Poached Pear Sorbet Recipe appeared first on Vine and the Olive.

The cool air ushered in the feeling of the “rentrée” when school began in September. You could feel October edging it’s way in a little faster than usual. I love the cool morning air, a reason to pull out my favourite alpaca sweater and the first signs of chimney smoke. This is autumn in the French countryside and I love it. The low golden light has finally arrived, I wait on it every year and with it there’s always a buzz of creative energy.

I’ve been quiet lately, but only because I’ve been busy baking, writing, and getting back into the rhythm of the season. It feels great. Soon the last of the garden produce will be finished up, save for a couple dozen jars of salsa to carry us through the cold months ahead. Mexican fiesta anyone?

It’s been a joy preserving what we’ve harvested, I look forward to more in the future. The kids get a thrill gathering what they find too. I often use it as a way to get them to join me on a walk outside. “Let’s go see what kind of plants we can find! Maybe we could collect some chestnuts or hazelnuts?” We always come home with something, at very least a bouquet of colourful leaves. We ate chestnuts fresh out of the oven one evening for our apéro and the rest I prepared for canning so we can enjoy them in winter. The more we learn, the more fun it gets. In that spirit my daughter joined me on a mushroom foraging morning with our Anglophone friends. While we didn’t come home with much we both enjoyed learning about how to identify different mushrooms. It’s the thrill of the hunt!

Autumn always feels like an invitation to reconnect be it with nature, food, each other and especially my creative side. I’ve been loving the simple pleasures of it all and I’m already looking towards evenings by the fire, a glass of Mulled Wine in hand or inviting friends an apéro dinatoire with plenty of snacks including everyone’s favourite goat cheese and pistachio bites!

I’d love to know what you’re cooking or creating this season. Leave a comment below or tag me on Instagram (@vineandtheolive) if you try one of these recipes.

The post Autumn in the French countryside appeared first on Vine and the Olive.

I stepped out onto the terrace of our holiday rental in Beynac et Cazenac on our way to dinner and heard a familiar whooshing sound behind the trees. I quickly started to look around and within moments more than a half dozen hot air balloons were gently climbing into the skies from the edge of the Dordogne river. It was like the evening was coming to greet us with this beautiful spectacle which made our walk to dinner just a little more magical. I knew we wanted to find calm before the rush of September and that’s exactly what we found on our road trip through the French countryside.

There was something about this summer calling me to the mountains, to deeper experiences, away from more famous neighbouring regions. It was a bit of a risk, but one I felt compelled to take. Besides, we’d already gone to the riviera in July! In the past, especially when it was just the two of us, we’d hop in the car and see where the wind took us. With kids it’s nice to have a little bit planned so we booked the first few days in the Dordogne to places we knew the kids would love and left the second half of the trip for improvisation and adventure.

Hot air balloons & La Roque Gageac

We really tried to balance out this trip with physical activities, cultural visits and time to enjoy a little rest or unexpected adventure. I had put on my trip list to go to a Marché Gourmand! These are really typical of the Dordogne. They’re akin to food truck festival and very local but there’s a catch! You must bring your own plates and cutlery. Thankfully, my in-laws had just surprised us a few days earlier with a picnic backpack they were getting rid of. I can assure you we put it straight to work. This was one of the best and most memorable meals of the trip and perfect after our canoe trip down the river earlier in the day. The food was delicious, local and it felt very family oriented. We tucked in under some mature trees to savour our meals, sharing with one another. Jeremie and I sipped our white wine in the breeze. Just as we were finishing up and the sun was low and golden the hot air balloons made another appearance between the trees. One even came and touched down on the river delighting us all before climbing back up. I can definitely say we’d love to try this one day.

The Gouffre de Padirac

Another highlight was finally going to see the Gouffre de Padirac. After learning about it over 10 years ago I haven’t stopped thinking about it. Standing above it looking down into the giant hole is impressive but as you finally make your way down 103 meters below it’s another world that opens up. We were quietly paddled along the underground river through the vast chambers. The audioguides are great (and available in many languages) to help really bring it to life and share the history of the site. It was humbling to imagine the first explorers who discovered it. Going down into the abyss via ladder then piecing together a boat in order to continue the journey when the water became too deep. What’s more is they’re still learning about it over a hundred and thirty years later.

Salers Cows and Cantal Landscapes

Cantal revealed itself differently it’s quieter, more spacious. I worried maybe I’d be leading us astray but in reality it felt like the long exhale we all needed. The landscapes along the drive were living postcards. When our first choice hotel was booked, it turned out to be the perfect reason to pivot. We ended up in a little “roulotte” overlooking the lake. The local Salers cows were just in the distance. Their deep red hair is scruffy and wild and beautiful long horns make them instantly recognisable. As they grazed the neighbouring hills, their bells created a sweet symphony of sound. After a lovely hike through a gorge in the morning and on our way to a cheese-making atelier, we found ourselves driving at the foot of Puy Mary. This might have been volcano country, but I never anticipated we’d get to hike one! The ominous rain clouds brooding overhead, we decided to try all the same. It was an unexpected panorama stretching endlessly in every direction. My second volcano, and a first for the kids! Not bad for 5 and 7 years old! It was the kind of surprise that only happens when you let the road lead you. Then it was full immersion into the making of Tomme Fraîche cheese at a dairy cooperative. Cheese famously used in Aligot or a delicious Truffade and the kids were delighted they got to make their very own butter. The best part was that they sent us home with our hands full. Don’t worry! I’ll be sure to share some more recipes in the winter months!

When we got home my husband asked me which vacation I preferred this summer. It’s hard to choose between the sun and sea and this deep dive inland. But what I can say is that these regions did really deliver. We experienced a real richness and beauty. There were the dramatic hot air balloons, the medieval villages and castles of the Dordogne. Cantal offered the quiet rhythms, soft sounds and volcanic peaks. We were able to be present to all the unfolded, the planned as well as the unexpected.

If you’ve ever longed for a road trip through the French countryside that feels both breathtaking and deeply grounded, I might suggest Dordogne and Cantal might be waiting for you too with their rivers, markets, cows, and skies filled with balloons. I’d love to hear about what areas of the country spark your curiosity and what you love in a vacation. If you have any questions be sure to leave them in the comments or if you’d like to see some photos from our first trip to the region you can check out this post.

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Chocolate Zucchini Muffins for Summer Mornings (and Road Trips South)

When I was a kid, few things were more exciting than when my mom made chocolate zucchini cake. We’d hover around, hoping to grab the slice with the most chocolate chips scattered on top. The real magic, though? We were allowed to eat it for breakfast! Total thrill.

Fast forward to today, now it’s my own garden producing a surplus of zucchini, and I’ve been experimenting in the kitchen as much as possible. I’ve grated it into chicken burgers, baked it into my savoury tart, folded it into cake… but this week, I wandered into muffin territory.

Until now, I’d never made chocolate muffins. But there’s something about a small cake that feels extra special, especially with a domed top and a few sprinkles snuck from the baking cupboard. The kids were instantly sold. And, so was I.

In an effort to use up our zucchini stash, I scribbled a rough recipe together and to my surprise, it was a winner on the very first try. Moist, rich, not too sweet. A perfect summer bake.

These also turned out to be the ideal snack for our road trip to the French Riviera last week. We left early (4:30am!), hoping to beat the infamous Saturday traffic that clogs every route heading south. With most holiday rentals flipping on Saturdays, the roads (and every rest stop) are packed. So now I plan ahead, tucking sandwiches and homemade treats into our cooler so we can stop wherever we like… or not at all.

And let me tell you, biting into one of these muffins somewhere between Burgundy and the sea felt like such a luxury. Chocolate flavour, using produce we grew summer, and the satisfaction of knowing we were well on our way towards sun and sand.

A muffin worthy of making twice

They were such a hit, I baked another batch as soon as we got home.

So here it is, an instant staple recipe, made for summer mornings, garden gluts, and long road trips. If you try them, I’d love to see! Tag me on Instagram @vineandtheolive, or leave a comment below and let me know how they turned out.

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Chocolate Zucchini Muffins

Course Snack

Keyword Muffin

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 12 muffins

Ingredients

• 1 1/2 cup Flour
• 1/3 cup Cocoa powder sifted
• 1 tsp Baking powder (if you're in France use 1 1/2 tsp of levure chimique in place of baking powder and soda)
• 1/2 tsp Baking soda
• 1/2 tsp Salt
• 1/2 tsp Cinnamon
• 1/2 cup Vegetable oil
• 3/4 cup sugar
• 2 eggs room temperature
• 1 1/2 tsp vanilla
• 2 Tbsp Plain yogurt
• 1 3/4 cup Zucchini shredded
• 1/2 cup Chocolate chips

Instructions

• Preheat the oven to 220C / 425F
• Prepare you muffin pan with 12 parchment muffin liners
• In a large bowl mix together the flour, sifted cocoa powder, baking powder & soda (or levure chimique in France,) salt and cinnamon until it is homogenous.
• In another bowl blend together oil, sugar, eggs, vanilla, yogurt and zucchini.
• Mix the wet ingredients into the dry ingredients. Don't overdo it, but make sure there are no dry bits left.
• Fill the muffin liners to the top and sprinkle with chocolate chips.
• Place in the oven for 5 minutes at 220/425 and after without opening the oven door reduce the heat to 175C/350F for 15 more minutes until a toothpick comes out clean

The post Chocolate Zucchini Muffins appeared first on Vine and the Olive.

It seems I just cannot keep up with the courgettes (or zucchinis, if you prefer). Last year was a wet, miserable growing season and my harvest was pitiful. This year is the complete opposite. Yesterday alone I made two recipes to use up the glut, yet I still have seven courgettes sitting on the counter and plenty more growing in the garden.

Thankfully, this recipe for my French courgette tart has been a true winner. There was one occasion when I made it for friends and used Grana Padano instead of Parmesan. It was… fine, but not quite excellent. To be fair, we had been out very late the night before and tired minds do not always make the best cooking decisions. Since then I have refined the recipe into something that feels just right, and my kids absolutely love it. My son even told me, “Mom, I don’t like it… I LOVE it,” which is high praise from someone who used to refuse courgettes altogether. The fact that there are never any leftovers is another clear sign of success.

While I often use Parmesan, I realised it could be made a little more French by swapping it for Gruyère from Savoie. Not everyone will have access to that, so fresh grated Parmesan works beautifully too. Grana Padano can work in a pinch, though it is milder, and that one unfortunate time I forgot to add salt certainly did not help. Lesson learned.

I love having options. They make cooking more relaxed, help you grow as a cook, and save you from running to the shop for one missing ingredient.

Many of you have been asking for this recipe, and now that my yellow courgettes are ready, and the Romanescos’ are at their peak it’s go time! This tart is one of my new favourites for summer and is perfect served with a simple green salad and a glass of chilled white wine for an easy patio dinner or just as easily as a side alongside a bigger meal.

If you make this recipe, I would love to hear how it turns out. Leave a comment below and share it with a friend who might also enjoy it!

*** Creme fraîche is easy to make! Try this recipe and you’ll be set!***

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French Courgette Tart

level up your courgette game with this delicious savoury tart

Course Main Course

Cuisine French

Keyword courgette, savoury tart, zucchini

Servings 4

Ingredients

• 3 Tbsp olive oil
• 1/4 tsp salt
• 3 cloves garlic crushed
• 480 g courgettes (zucchini) finely sliced
• 1 tsp dijon mustard
• 1/4 cup crème fraîche *recipe available below!
• 1 tsp dried thyme
• 70 g gruyère split into 50g + 20g (if you can't find gruyère use freshed grated parmesan)
• 1 sheet puff pastry

Instructions

• Preheat the oven to 200C / 400F (fan)
• In a large bowl mix together olive oil, salt and crushed garlic
• Finely slice your courgettes into rounds and place into the infused oil and massage it in with your hands to get all the rounds covered. Set aside.
• In a small bowl mix together mustard, crème fraîche, thyme and 50g of grated gruyère cheese
• Pull your pull pastry out of the freezer and place it on a large baking sheet on top of a piece of parchment paper. Prick all over with a fork.
• Spread the cheese mixture all over the surface of the puff pastry as close to the edges as you can get. It is very thick but you can do it!
• Spread the courgettes on top, again as close to the edges as you can get and then sprinkle with the remaining 20g of cheese and a few turns of freshly ground pepper
• Cook for 20 minutes until nice and golden.

Notes

If you don’t have crème fraîche available you can follow this recipe to make you own!

The post French Courgette Tart appeared first on Vine and the Olive.