List of recipes using Herbes de Provence: 10 recipes (lactose free)

Fine multi-tomato tart

This simple but very elegant tart makes the most of different tomato varieties. Their diversity allows us to create a multi-coloured tart, featuring all their attractive shades.

Provençal braised carrots

Chunks of carrot (different coloured varieties here), braised in a vegetable stock with herbes de Provence and served on a bed of couscous.

Roast potatoes "à la provençale"

These roast potatoes with echoes of Provence are cooked in 2 stages: boiled first, then finished in the oven until golden and crisp. They can be served on their own, to accompany meat, or simply with a good green salad.

Roasted green asparagus with lemon and parmesan

This recipe calls for green asparagus, blanched then oven-roasted, and sprinkled with grated Parmesan. You'll see that the combination of green asparagus and parmesan always works very well.

Tender roasted carrots with avocado mayonnaise

Roasted new carrots with Provencal flavors, served with toasted bread and a delicious avocado mayonnaise.

Zucchini and potato scarpaccia

Scarpaccia is a recipe from Tuscany, Italy, a simple but delicious zucchini and potato cake with Parmesan cheese.

Olive and pesto bread

This bread with olives and pesto has a very Italian flavour: a ciabatta dough, herbes de Provence and green olives. The loaf is baked in a tin, with a thin layer of pesto spread in the middle between two pieces of dough, and green olives (with stones removed) pressed into the top.

Tomato foccacia

Foccacia is an open-textured Italian bread. The French sometimes refer to it as the Italian fougasse. This version is made with preserved tomatoes, green olives and parmesan.

Two-olive ciabatta

Enjoy the real flavour and scent of the Mediterranean in this ciabatta made with two olives (green and black).

How to seal a terrine or casserole dish

The French have a term for it: "luter", which means to seal around the lid of a cooking dish with dough. The dough forms a crust and hermetically seals in all the steam and flavours while the dish is cooking in the oven. This is a good way to concentrate flavours. The dish is brought to the table sealed and the crust broken open in front of diners so that everyone can share the delicious smells as they are released at that fleeting moment. It is possible to use ordinary January 11^th 2017218 K3.7 35 min.