Voici une recette traditionnelle qui fait partie des 13 desserts de Noël en Provence. Très facile à réaliser, elle n’est pas sans rappeler le gibassier, qui est quand à lui plus croquant et contient moinsContinue reading
Category: From Provence
White figs, cured ham and mozzarella stuffed Foccacia
Je vous ai déjà parlé des figues blanches, ces figues qui restent vertes lorsqu’elles sont mûres, et à la saveur légèrement moins sucrée et bien charnue qui les rend tout particulièrement adaptées à la cuisine.Continue reading
White Figs & Honey soft cake
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 slightlyContinue reading
Blue Cheese & Walnuts Flatbread
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 mlContinue reading
My Provencal Stuffed Vegetable
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 crumbsContinue reading
Provence Gibassier (olive oil sweet bread)
The “Gibassier” is part of the famous thirteen Christmas desserts in Provence. Very often confused with the “pompe à l”huile“, it is harder and its texture quite crusty. It is very easy to make andContinue reading
A colourful Provencal dish: The Crespeou !
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 :Continue reading
Heart-Shaped Plum & Sugared Almond Tart
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 & VanillaContinue reading
Provençal picnic: Zucchini, Goat’s Cheese & Black Olive flat bread (“fougasse”)
For one large flat bread – serves 4 to 6 To make one day in advance Ingredients 20 g fresh yeast 200 g white flour 100 g wholemeal flour 30 ml lukewarm water and 130Continue reading
Simple & authentic: My Pistou soup
The “Pistou soup” is a typical Provencal dish, with some italian origins. Eaten warm or cold, it is a summer/beggining of autumn dish allowing to use vegetables that are abundant at this time of year.Continue reading
“Provencal” Cheesecake (with orange blossom & pink pralines)
This is my own version of the classic New York cheescake: with some range blossom and pink “pralines” (traditionnal sweet made of an almond wrapped up by cooked sugar), giving it some very nice ProvencalContinue reading