Pesto & PistouRecipesTaste

Tomatoes, cobnuts and rocket – late summer pesto

By PestoPistou It’s full-on tomato season here in Dorset, and hugely satisfying to see so much ripe, red fruit both in the garden and the greenhouse. We might even be saved from the usual gallon of green tomato chutney this year. Over the summer we’ve munched our way through Explore …

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Pesto & PistouRecipesTaste

And Pistou?

By PestoPistou It never ceases to amaze me how most people know exactly what pesto is yet when you mention the term pistou, it’s blank faces all round. This no-nut French cousin of pesto is just as delicious and even easier to make. No toasting of pine nuts required here. …

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#Provence #Recipe Fig and Goats Cheese Purses via @ProvenceGuru
Provence GuruRecipes

Goat’s cheese and fig purse

By Jamie Ivey Another wonderful Provence recipe from Claudia’s Kitchen to take us into Autumn To contact Claudia’s kitchen email: jamie@provenceguru.com   Drop Explore this Post Via:: Provence Guru       

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Pesto & PistouRecipesTaste

Black Jam

By PestoPistou I’ve been consulting my provençal cookbooks again, this time for jam recipes as there are loads of plums, blackberries and other fruit just waiting to be preserved around here and I thought it would be fun to try something a little bit different this year. I was intrigued …

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Pesto & PistouRecipesTaste

Made in Dorset: Ratatouille

By PestoPistou We’re still going strong with homegrown tomatoes, courgettes and aubergines here in Dorset, and with the addition of a solitary, ripe pepper this week (yes, just the one) the whipping up of a ratatouille seems unavoidable. Now, if Jacques Médecin is to be believed, each of the vegetables …

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Aioli a Provencal Classic #Aioli #Provence #Recipes @GingerandNutmeg
Fish & SeafoodMain CourseRecipes

Le Grand Aïoli from Provence

Aioli is a garlic mayonnaise it is a Provencal classic typically served on Fridays, although you can often find it on menus any day of the week.

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Pesto & PistouRecipesTaste

Les Gnocchis Verts (green gnocchi)

By PestoPistou La Merda dé Can is the niçois name for these gorgeous, green gnocchi made with swiss chard or spinach. The literal English translation of the term will not be repeated here as it’s less than flattering, but I am sure you can work it out for yourself. Now, …

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Panade aux pommes #Apples in #Provence @PerfectlyProvence
DessertPies & TartsRecipes

Panade aux Pommes a Fall Dessert in Provence

We bike on the small roads outside of St Remy de Provence all summer and watch the season pass by the rhythm of the season fruit trees. In late September, the pears and apples are finally ready for harvest, and sometimes we even get a treat for all our hard …

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Pot au Feu #Provencal #Recipes
BeefMain CourseRecipes

Recipe for a Classic Pot au Feu

 The pot-au-feu is a very traditional Provençal dishes. Pot-au-Feu is literally translated to “pot on the fire”, which is essentially a French stew. Typically, it is made with beef although can easily be made with pork as well. Many countries have a variation on pot-au-feu, as it is typically a …

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Fruit tian
DessertFlans, Puddings & OtherRecipes

Tian aux Fruits Baked Fruit in Almond Crust

This is a classic Provencal dessert made with seasonal fruit is called a tian aux fruit. It is much like a crumble although in this case the fruit is baked with an almond crust.  

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