Articles in Category: Provence

Roasted Peaches with Salted Caramel Mousse

Here we have a contemporary French dessert which looks elegant when presented and served in individual glasses. Peaches are the seventh most popular fruit to be consumed in France. The French use many different ways to prepare their peaches; and of all those which I have tried making, I haven’t been disappointed, they have been delicious.

Yabby Apéritif

Yabbies are a much cherished delicacy in France, particularly in the Alps region where there are many lakes and streams where yabbies are in abundance.

This way of preparing and presenting yabbies doesn’t take long to put together, yet looks very impressive. The combination of the herbs fried in oil are absolutely delicious.

Potato Parcels

Small parcels of baby potatoes are a great side dish with any meal, but can adorn the table at a simple barbeque, and give a rustic feel to the whole meal time experience.

Apple Croustade

This classic French apple dessert was first created in south western France. It is made with layers of paper thin phyllo pastry which encases delicious apples.

Traditionally, orange blossom water and cinnamon are used in this dessert, but I didn’t use either.

The Croustade is considered a bit more than just a dessert, it’s more in tune with the cultural heritage of France where women stood around for hours rolling out the pastry till it was paper thin, and, fine enough to be a bride’s veil.

Fennel and Mushroom Tarts

Potato and Cheese Tartiflette

This dish originated in Savoy in the French Alps. An inexpensive and accessible food which is traditionally eaten after a day of skiing in the Alps. The ingredients are basically the same throughout the region; potatoes, bacon, onions and cheese. Many different variations to this recipe, but the ingredients are always the same.

The cheese which is used in France for this dish is Reblochon. An Australian substitute would be Gruyere, but I have heard where Brie has also been used.

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