Calissons

(Found inTexts)
Calissons are a sweet from Provence - Aix-en-Provence is famous for them - made with almonds and candied fruit, covered with royal icing. This is a slightly simplified version, which is every bit as good.
133K 53.3 1 hour 28 min. February 12^th 2012

Tomato omelette

(Found inTexts)
Tomato omelette is a great classic of Provençale cuisine. This is my personal version with mushrooms.
112K4.6 1 hour 1 min. May 10^th 2023

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.
65K5 1 hour 33 min. July 30^th 2014

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.
90K5 23 min. August 26^th 2015

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.
64K5 1 hour 12 min. March 27^th 2016

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.
74K4.3 4 hours 26 min. October 24^th 2017

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...
49K 14.8 50 min. August 26^th 2021

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.
60K3.8 3 hours 57 min. October 24^th 2017

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...
158K3.8 33 min. January 11^th 2017

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.
55K 1 hour 5 min. February 25^th 2018

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.
101K 36 min. September 26^th 2018

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.
42K 59 min. October 14^th 2018

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.
54K 1 hour 14 min. January 27^th 2019

Chocolate mendiants

(Found inTexts)
Mendiants are made with a thin layer of chocolate, stuck with toasted nuts, dried and candied fruit.
41K 1 hour 2 min. May 27^th 2020

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.
28K 1 hour 1 min. August 23^th 2020

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.
26K 1 hour 45 min. September 12^th 2021

Zucchini and tomato remoulade

(Found inTexts)
A quick summer salad with Provencal flavors: zucchini, tomatoes and shallots, bound with a remoulade and basil sauce.
12K 35 min. September 11^th 2022

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.
13K 9 min. September 18^th 2022

Ratatouille

(Found inStages)
Ratatouille is a typical Mediterranean dish. The best-known version comes from Nice. It is a ragout of different vegetables (aubergines, peppers, courgettes, onions) in a tomato sauce.
103K5 1 hour 52 min. September 29^th 2013

Pissaladière with puff pastry

(Found inStages)
This savoury tart is a traditional speciality around Nice, on France's Cote d'Azur. Originally, pissaladière had much in common with its Italian cousin, the pizza, but made with onions, anchovies and olives, and without tomatoes. This is a slightly different version, more friable (with a...
45K3.9 1 hour 38 min. May 7^th 2017

Candied fruits: don't get ripped off

Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.
53K 24.2 June 21^th 2017