Articles in Category: Provence
This is a classic French dish, and one of the more popular ways of preparing salmon.
“en croute”, indicating that the food has been wrapped and baked in a pastry crust. There are many variations of preparing the salmon for this method of baking, but the flavours of asparagus, dill and lemon zest, combine perfectly to produce this exquisite dish.
Here we have a simple, sweet, almond bite for the time you want more than just a plain almond to have with a coffee.
This is a perfect side dish with a bit of a difference. We all run out of ideas when it comes to sweet potato, so then just go back to what we normally do with them. This recipe is worth trying and you will make it again because of the simplicity of making it, and the fabulous flavour of the ingredients used for baking them in.
Roasting garlic heads whole, makes for a milder, sweeter, caramelised garlic clove to add to recipes where garlic is required.
This salad is almost a meal on its own. The strawberry is the hero of the dish, and the dressing is light and delicious. You don’t want the salad swamped in dressing, so be careful not to use all of the dressing in one hit, add it so that it just partly coats the salad.
A perfect salad for summer, when home grown tomatoes are as tasty, full of flavour and refreshing as they can be. Not a lot of effort goes into putting this salad together, but well worth making, especially if you have ripe tomatoes in the garden.