Duck Confit Hash Cake
David Scott AllenLunchtime MealsRecipesTaste

David’s Recipe for Duck Confit Hash and Eggs

Rich and decadent come to mind when eating this delicious brunch sensation. Silkie eggs take center stage atop succulent duck and veggie hash surrounded by sweet and sour cherry pearls.

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Saumon creme doseille
David Scott AllenFish & SeafoodRecipesTaste

Seared Salmon in a Sorrel Sauce

Tangy mustard crusted salmon served on creamy green Sorrel sauce with sweet radishes.
Saumon à la Crème d’Oseille

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Eggplant lasagna recipe
David Scott AllenMain CourseRecipesTasteVegetarian

A Delicious Recipe from a Friend for Eggplant Lasagna

Eggplants are a market staple in Provence. Although this recipe is more Italian in theme, you certainly can find lasagna on menus in Provence. Deep purple aubergines are a somewhat somber contrast to the bright red strawberries and tomatoes that you might find displayed on market stalls. This purple vegetable is a main stay in Provencal cuisine and certainly is a key ingredient in any ratatouille recipe.

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Clementine Madeleines by @Cocoaandlevender
Cakes & CookiesDavid Scott AllenDessertRecipesTaste

Sweet Citrus Clementine Flavoured Madeleines

A génoise type cake batter flavoured with fresh clementine juice and zest make these light and fluffy sponge cakes even more irresistible.

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Cocoa and Lavender Cauliflower saffron soup
David Scott AllenRecipesSoupTaste

Easy Recipe for Cauliflower Saffron Soup    

Like everything that David Scott Allen prepares for his Cocoa & Lavender blog, he makes it look easy. In the case of soups, most recipes are relatively straightforward including this one. Cauliflower is the base for this dish, which can be prepared for vegetarians using a vegetable broth.

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quail in sarcophagus #TastesofProvence @CocoaandLavender
David Scott AllenPoultryRecipesTaste

Impress Your Friends Quail in Puff Pastry

This recipe is inspired by the movie Babette’s Feast, the entrée she served of Cailles en Sarcophages or quail in puff pastry.

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salmon wrapped in zucchini @CocoaandLavender
David Scott AllenFish & SeafoodMain CourseTaste

Salmon with Herbed Provencal Chèvre Wrapped in Zucchini

One of the infinite dishes complimented by Herbes de Provence, enhancing the flavour of creamy chèvre all stuffed in to bright pink salmon filets wrapped in zucchini and baked to perfection.

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Poulet Foret aux Truffes @CocoaandLavender
David Scott AllenMain CoursePoultryRecipesTaste

Recipe for Chicken and Truffles

Succulent chicken cooked in rich and deep flavoured Madeira, with mushrooms and shallots in a cream sauce decadently adorned with earthy, fragrant truffles.

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Purple Haze Ravioli #tastesofProvence @CocoaandLavender
David Scott AllenMain CourseRecipesTasteVegetarian

Purple Haze Ravioli a Pasta Recipe Inspired by Provence

Delicate homemade ravioli stuffed with tangy goat cheese and herbs, served with lavender-rosemary-infused brown butter with Marcona almonds and candied orange peel.

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