Provence

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moëlleux aux figues blanches et au miel

No, figs are not alays purple! Some types of figs, called “white figs”, are green, even when they are ripe! They are very common in the souh of France. They are very fleshy and slightly less sweet than purple figs, which makes them perfect for cakes, jam and chutneys. Ingredients 60g honey 2 teaspoons vanilla
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fougasse romarin, bleu et noix - Rosemary, Blue cheese and walnuts flat bread

For 2 loaves – To make the day before. Ingredients Bread dough 20 g fresh yeast (tastier than dry bread yeast) 350 g white flour 100 g corn flour 280 ml lukewarm water 15 ml olive oil 1 teaspoon salt 1 teaspoon caster sugar Filling 100 g blue cheese (Roquefort, Stilton, etc.) 100 g walnuts
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plat de légumes farcis

Stuffed Vegetable… Not very original! Yes, however… I made my own version, addind some parmesan cheese and some black olives to the meat, to give it more taste, and I replaced the usual bread crumbs with some oat flakes. Let’s start! Serves 5 to 6 – 1h10 Ingredients 2 large tomatoes 2 red sweet peppers
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crespeou provençal et grillades estivales

The “Crespeou“, which means “crêpe” in provencal dialect, is a bright-coloured typical dish from Provence. It is made from several layers of coloured omelettes, made with what is left in your fridge and cupboard : salad leftovers, canned fish, olives, roastde meat, vegetables etc. Once again, a dish for the poor! However, you will need
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Tarte prunes pralines en forme de coeur

For this recipe I was inspired by the Plum & Vanilla Mascarpone Tart by Pierre Hermé found on The Happy Cooking Friends Blog. It consists of a tart crust, a soft Mascarpone, Almond & Vanilla cream, plums and ground sugared almond. I made it in a very cute heart-shaped tart mould found for 2 euroes
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