Articles in Category: Provence
Millefeuille with Speculoos Cream and Pine Nuts
Here we have a very traditional French dessert which is the basis of many similar treats.
The Speculoos paste is made a few hours before assembling the dessert.
To get the required and unusual flavour of the Speculoos paste, you must have the right biscuits. These are a caramelised sweet biscuit which have a distinct cinnamon flavour. This is called a Biscoff biscuit and the Brand is Lotus, found in most supermarkets.
Garlic and Herb Potatoes
A simple way of making the humble potato look good, taste good, and adding a wonderful herb smell through your kitchen while it’s baking.
Roasted Fennel and Almond Pesto
Brussels Sprouts with Prosciutto
When buying Brussels sprouts, choose those which are firm and don’t have withered leaves. Overcooking this vegetable can result in an unpleasant flavour, so if boiling, remove them from the pot when they are just tender.
Apple and Almond Galette
This apple and almond galette looks impressive when care is taken to assemble the layers of sliced apple. This galette is found in all French patisseries, and is sold as small pieces or as larger dinner plate size desserts. Puff pastry is what I have used for this recipe.
Provencal Roasted Artichoke and Fennel
Both artichokes and fennel take on the beautiful flavours of the herbs added to this delightful side dish.
