Tagged with "recipes"
Sounds easy, and it is easy, but this dish is so very tasty. You can vary the vegetables according to what’s in season or what’s in your fridge, but you can be sure of having a really delicious, colorful and healthy meal. Apart from that, all you need to have is good quality olive oil [...]
This is an easy, slow cooked dish with nice Mediterranean influences, best eaten as a lazy Sunday lunch.
A very easy dessert that everyone loves and with a pretty fail-safe recipe. These ones are child friendly as they’re not too dark, but you can vary them according to your taste with darker or lighter chocolate.
A staple of French bistro cuisine, this savory cake is quick to make but very versatile and is a good way to feed unexpected hungry lunch guests with whatever you find in your fridge. I have altered the traditional recipe to make it healthier as I find it unnecessarily heavy on butter and white flour.
A nicely made chicken with crispy skin and lots of sunshine flavours is just such a fulfilling dish, especially when it can all be made in one container with a minimum of fuss and mess.
This is a dead-easy dish, but one that gets the thumbs up from my kids and guests every time. I absolutely love it for its concentrated flavours of sweet tomato and typical herbs, all on crunchy, buttery pastry.
Soupe au Pistou is an institution in Southern France and has its origins in Genoa in neighbouring Italy. It’s generally a soup with green (originally summer) vegetables and a generous helping of Pistou (basil paste or chopped basil) added at the end of the cooking process.
This is a very simple one pot recipe, but fantastic on the tastebuds and gorgeous to look at!
If, like me, you’re a bit of a fromagophile (aka cheese nut), then I’m sure you will have discovered the joys of pairing hard, salty cheeses like manchego with quince jelly (or quince cheese as it is sometimes bizarrely called).
These cute little pumpkins come in many different shades of yellows and oranges and add a dash of colour to the Autumn dinner table. I used Potimarron squash, which is like a mini, more intensely orange coloured pumpkin with a delicious chestnutty taste, but I’m sure this works well with other type of small pumpkins too.
As far as stews go, this is royalty and there are lots of different versions of this famous recipe throughout Provence. My stew is made with black olives and lardons which is a gorgeous combination and gives extra flavour and colour to the delicious red wine sauce. One indispensible ingredient to success of this dish [...]
As we approach Christmas, one of the dinner table dilemmas often facing families around this time of year is “What wine should we drink with the turkey?” After all it is not just the turkey you have to contend with; it’s the stuffing with its strong sage flavours, and the richness of the gravies. Then [...]
Banon is a gorgeous goats’ cheese (chèvre) that gained its AOC in 2003. It was first made in the village of Puimichel, approximately 1.5 hours north of our village Cotignac in the département of Alpes-de-Haute-Provence. Here we show how the Ouidette family make their outstanding chèvre.
Aups is a small, bustling market town in the northern Var, Provence and it is also the home of the third largest truffle market in France . In this short film we see not only the truffle market in full swing but also demonstrations of various shapes and sizes of truffle hinting dogs and, of [...]
Millefeuille translates as “one thousand leaves” and usually refers to the impossible-to-eat-without-making-a-mess-all-over-your-face pastry, which is made out of layers of puff pastry, alternating with layers of cream pâtissière.
Tim Hanni is a professionally-trained chef and a Master of Wine. He has been involved with wine and food education and research for over thirty-five years and has a unique perspective on food and wine. So, you may know about the main taste groups (Salty, Sour, Sweet and Bitter), but how much do you know [...]
Asparagus is a spring vegetable that has a unique and beautiful flavour. Serve as a starter or as a side dish to a main course.
St-Maximin-la-Ste-Baume is situated a few kilometers from Pourcieux (where Mirabeau is made) and it has a really lovely food and flower market every Wednesday morning. In this short film Diney Wiesener selects the fresh produce for our first cookery films. This is a visual feast for the eyes and you should check out some of [...]
The frittata (tortilla in Spanish) is a great way to use up whatever’s left in the fridge. It’s basically an omelette with potato (and anything else you fancy). The cooking time depends of whether you have already got some pre-cooked potatoes (as they need to be added to the skillet already soft).
This is a simple and versatile dish and can be prepared quickly and easily as Diney demonstrates. There are endless possibilities with the ingredients too, so this is really just a starting point for your imagination.