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Recipes: 36 results
Tomato omelette
(Found inTexts)Tomato omelette is a great classic of Provençale cuisine. This is my personal version with mushrooms.
May 10th 2023133 K4.6 1 hour 1 min.
Arlesian Biscuits
(Found inTexts)These small almond and lemon-flavoured biscuits have a short, melt-in-the-mouth texture. They are known as "sablés arlésiens" in French.
July 30th 201485 K5 1 hour 35 min.
Poivrade artichoke Salad
(Found inTextsStages)"Poivrade" artichokes are the small purple ones, often eaten raw in salads. Choose the smallest ones, as they are the tenderest and have practically no fibrous "choke". For this recipe, they are combined as a salad with herbs, spring onion and Parmesan shavings in an olive oil and lemon dressing.
August 26th 2015111 K5 25 min.
Roasted Cauliflower
(Found inTexts)Roasting cauliflower in the oven is a delicious way to enjoy the vegetable: golden-brown on the outside and melt-in-the-mouth inside. In this recipe, the cauliflower is blanched first, then brushed with herb butter before roasting in the oven.
March 27th 201683 K5 1 hour 15 min.
Cretan Bread
(Found inTexts)This Cretan (or Cretan-style) bread has a soft dough, enriched with olive oil, preserved tomatoes, green olives and cooked onions.
October 24th 2017101 K4.3 4 hours 30 min.
Fillet of beef in a rosemary crust
(Found inTexts)This is a sophisticated way to cook beef fillet (tenderloin): we make an unleavened bread dough (which will not be eaten), adding plenty of salt and lots of roughly chopped springs of rosemary. The beef fillet is seared all over in a frying pan, then wrapped in the dough before being cooked in a hot oven.
August 26th 202172 K 14.8 50 min.
Olive and pesto bread
(Found inTextsIngredients)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 201783 K3.8 3 hours 60 min.
How to seal a terrine or casserole dish
(Found inTextsIngredients)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
Potimarron braised in meat jus
(Found inTexts)This is a very quick and simple recipe which makes an excellent accompaniment for roast meat, for example. It is also a good Sunday night dish.
February 25th 201875 K 1 hour 5 min.
Quick flaky pizza
(Found inTextsIngredients)This pizza with a difference has a thin puff-pastry base instead the traditional dough. Apart from this small refinement, the basic elements you would expect are all there: tomato sauce, a variety of toppings and fresh basil leaves.
September 26th 2018121 K 40 min.
Fine multi-tomato tart
(Found inTextsIngredients)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 201863 K 60 min.
Provençal braised carrots
(Found inTextsIngredients)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 201977 K 1 hour 15 min.
Chocolate mendiants
(Found inTexts)Mendiants are made with a thin layer of chocolate, stuck with toasted nuts, dried and candied fruit.
May 27th 202062 K 1 hour 2 min.
Thin cherry tomato and pesto tart
(Found inTexts)A tomato tart is a real taste of summer: this one uses cherry tomatoes, finished with a drizzle of pesto after cooking. Cherry tomatoes are an ideal way to add a variety of colours for a tart that looks just as good as it tastes.
August 23th 202046 K 1 hour 1 min.
Roast potatoes "à la provençale"
(Found inTextsStagesIngredients)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 202148 K 1 hour 45 min.
Zucchini and tomato remoulade
(Found inTexts)A quick summer salad with Provencal flavors: zucchini, tomatoes and shallots, bound with a remoulade and basil sauce.
September 11th 202230 K 35 min.
Provençal remoulade sauce
(Found inTexts)The classic remoulade sauce is, in this recipe, declined in a Provençal version, where we use olive oil and to which we add chopped basil before mixing. You will obtain a classic remoulade texture, but a very typical and fresh taste.
September 18th 202233 K 9 min.
Tomato sauce (with fresh tomatoes)
(Found inTexts)When we make a classic tomato sauce, we generally use tinned crushed tomatoes, and that's already very good. But it's possible to do much better, using fresh tomatoes (when in season, of course), which are gently preserved in the oven with thyme and garlic. See how in this recipe.
July 14th 202424 K 1 hour 35 min.
Green beans with feta cream and cherry tomatoes
(Found inTexts)Here's a super-simple, but simply delicious recipe, where green beans, cooked on the side just tender, are mixed with a cream made from baked cherry tomatoes and feta cheese. It's the vegetable-only version of the cherry tomato, olive and feta pasta you may already know.
September 3rd 20258,265 1 hour 9 min.
