List of recipes using Herbes de Provence: 9 recipes (lactose free)

List of recipes using Herbes de Provence

Fine multi-tomato tart
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.
October 14th 201858 K 60 min.
Provençal braised carrots
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.
January 27th 201972 K 1 hour 15 min.
Roast potatoes "à la provençale"
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.
September 12th 202143 K 1 hour 45 min.
Tender roasted carrots with avocado mayonnaise
Tender roasted carrots with avocado mayonnaise
Roasted new carrots with Provencal flavors, served with toasted bread and a delicious avocado mayonnaise.
July 21th 202416 K 50 min.
Zucchini and potato scarpaccia
Zucchini and potato scarpaccia
Scarpaccia is a recipe from Tuscany, Italy, a simple but delicious zucchini and potato cake with Parmesan cheese.
October 16th 202425 K5 1 hour 30 min.
Olive and pesto bread
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.
October 24th 201779 K3.8 3 hours 60 min.
Tomato foccacia
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.
October 24th 201790 K4.3 4 hours 55 min.
Two-olive ciabatta
Two-olive ciabatta
Enjoy the real flavour and scent of the Mediterranean in this ciabatta made with two olives (green and black).
October 24th 2017126 K4.3 4 hours 15 min.
How to seal a terrine or casserole dish
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 11th 2017192 K3.7 35 min.

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