Olives in Provence #Provence #Olives @PerfProvence
AppetizerRecipesTaste

Savoury Shortbread by Elizabeth Bard

This easy appetizer comes from Elizabeth Bard’s latest book Picnic in Provence: A memoir with Recipes. The recipe combines Provençal flavours of rosemary and olive into a delicious savoury shortbread. The recipe is published with the author’s permission.

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Pesto & PistouRecipesTaste

Black olives, rosemary and a little preserved lemon

Contributor blog post by PestoPistou: Last summer on a wine-tasting visit to Bellet in the hills above Nice I tasted and bought some of Domaine de la Source’s delicious pâte d’olives made with the local cailletier black olives. The French term for this little treat in a jar translates into …

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A Garden in #Provence @ElizabethBard
Fish & SeafoodMain CourseRecipesTaste

Filets de Lotte aux Tomates et aux Petits Pois by Elizabeth Bard

seafood recipe comes from Elizabeth Bard’s latest book Picnic in Provence: A memoir with Recipes. The Monkfish (lotte in French) is prepared with fresh tomatoes and peas for a simple and elegant main course.

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Apricot Tart with Almond Crust @ProvenceCook
DessertPies & TartsRecipesTaste

Roasted Apricot Tart with Almond Crust

This recipe from Gilles – the Provence Gourmet – is an easy dessert made with two ingredients from Provence; apricots and almonds. Follow this link to understand more about Ancient Apricots in Provence. If you are interested in cooking classes and learning some traditional Provencal meals contact Gilles (Provence Gourmet) …

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Ratatouille #Nice #Recipe @FibiTee #Provence
Phoebe ThomasRecipesTaste

Ratatouille – a Nice dish

Contributor blog post by Phoebe Thomas: Ratatouille, pronounced ra-ta-too-ee, is a delicious vegetable stew originally from Nice, commonly found all over Provence and the South of France.  I feel I have to mention that it was this long before the Pixar film of the same name and the reason I …

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stuffed zucchini flowers @ElizabethBard #Recipe
RecipesStarter CourseTaste

Elizabeth Bard’s Stuffed Zucchini Blossoms

This savoury recipe is from Elizabeth Bard’s latest book Picnic in Provence: A memoir with Recipes. Stuffed zucchini blossoms are a little extra effort to make, but your table companions will be happy you made them. This recipe has been published with the author’s permission.

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Pesto & PistouRecipesTaste

Salsa marò or fava bean pesto

Contributor blog post by Pesto & Pistou: Just like last August’s post on a similar subject, I arrived in France, four days ago, with broad beans (fava beans) from the UK. This time, however, there was a recipe on my agenda that had been there for too long and I …

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Cod Fillet on Tomato, Basil and Olive Compote with Vegetables “en Papilliote” @MirabeauWine
Mirabeau WinesRecipesTaste

Cod Fillet on Tomato, Basil and Olive Compote with Vegetables “en Papilliote”

Contributor blog post by Jeany Cronk: Hurray at last summer’s here, and our diet naturally turns towards lighter dishes and we take advantage of the many healthy and colourful seasonal vegetables that grace our markets and supermarket shelves. You do get good fresh fish here in Provence, but this is …

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Green Olive Tapenade #Recipe #Olives @ProvenceCook
AppetizerRecipesTaste

Recipe for Green Olive Tapenade

Olives trees have grown in Provence since at least the time of the Greeks, roughly 600 BC. Olive oil was a prized commodity during the Roman era. Today, France is not considered a large global producer at 4,500 tons per year. However, the quality is considered to be excellent. The …

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Clafoutis aux Cerises #Dessert #Cherries
DessertFlans, Puddings & OtherRecipesTaste

Elizabeth Bard’s Cherry Clafoutis

Clafouti is a homey dessert, a wobbly set custard chock-full of summer’s first cherries. What it lacks in elegance, it makes up for in comfort and sheer de- liciousness, perfect for brunch among friends.

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