Provence

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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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