Articles in Category: Provence
This is a versatile side dish to be served with any kind of meat or fish. The French utilize the fennel flavour in a number of their soups, salads, vegetables and many of their classic dishes.
In France, the pain aux olives is a very popular savoury loaf which, cut into cubes or thin fingers, is served with drinks.
It’s a savoury loaf, packed with flavours of cheese, bacon, olives and sundried tomatoes. This is also a convenient snack to have as a light lunch with a tossed green salad.
To make a vegetarian version, just leave out the bacon and ham.
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.
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.
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.
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.