Angel Food Cake
Cakes & CookiesDavid Scott AllenDessertProvencal RecipesTaste: Food & Drink

Egg Whites and Angel Food Cake with Citrus Sauce

Angel Food Cake is not a French creation. Although French chefs cannot claim the invention of this white sponge cake, they have always worked with the essential ingredients: stiff egg whites, cream of tartar, cake flour, and sugar. Stiffly, beaten egg whites are the key to the delicate light texture of souffles

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Coconut Saffron Shrimp Curry
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Elegant Saffron Shrimp Curry with Coconut Our New Comfort Food

This curry is full of flavour but mild when it comes to heat. Once you start cooking, you can have the savoury saffron shrimp on the table in under 30-minutes.

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Easy Zucchini Tuna Appetizer Zucchini and Tuna Rolls
AppetizerDavid Scott AllenProvencal RecipesTaste: Food & Drink

Fresh and Easy Zucchini Tuna Rolls Appetizer

This appetizer recipe is from Il Cucchiaio d’Argento. Thin zucchini strips are “stuffed” with easily found ingredients, canned tuna, capers, cheese. The result is pretty and tasty.

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Fresh Market White Asparagus Gratin @Cocoa&Lavender
David Scott AllenProvencal RecipesSide DishTaste: Food & Drink

White Asparagus Gratin a Seasonal Recipe to Celebrate Spring

During spring months in Provence, it is common to find fresh white and green asparagus in local markets, and the perfect excuse to make a white asparagus gratin. In Germany, this particular season has a name: Spargelzeit. This phrase really just means “asparagus time”, but it sounds so poetic in German. …

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White Chocolate Mousse Strawberry Sauce Dessert
David Scott AllenDessertProvencal RecipesTaste: Food & Drink

A Special Dessert White Chocolate Mousse with Strawberry Sauce

Bunny opened my eyes to books, art, travel and slightly exotic (for me, at the time) flavours. Sadly, I had to say goodbye to this beautiful friend in December as a tribute I created this sweet dessert an elegant White Chocolate Mousse in her honour.

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Goat Cheese Chèvre Mushroom Tartlets 
AppetizerDavid Scott AllenProvencal RecipesTaste: Food & Drink

These Chèvre and Mushroom Tartlets are a Crowd Pleaser

The base for these Chèvre and Mushroom Tartlets is versatile. Recently, I decided to experiment with the filling as the crust could not be easier to make. Using the same ingredients for the dough, I created a savoury filling using fresh goat cheese, Parmigiano-Reggiano and mushrooms. Serve these tasty bites with a chilled rosé or white wine, and this might just become your go-to appetizer recipe!

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Smoky Cinnamon Salmon Mushroom Lentils
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Mid-Week Meal in Minutes Smoky Cinnamon Salmon with Mushroom Lentils

This recipe for Smoky Cinnamon Salmon with Mushroom Lentils is a mid-week “go-to” favourite for many reasons, but the first is it can be made in under 30-minutes. The second reason is one of my favourite spices is Spanish smoked paprika, known in Spain as pimentón. Although you can use regular paprika or Espelette pepper (Piment d’Espelette) from the Pays Basque in France,

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salt and pepper calamari
AppetizerDavid Scott AllenProvencal RecipesTaste: Food & Drink

Salt and Pepper Calamari a Spicy Appetizer

Sometimes a sampling of little bites makes for a  more interesting evening than a single main course. The Spanish have this perfected with their culinary tradition of tapas and pintxos. We decided quite a while a go to celebrate the New Year (on Paris time) and to do so by tasting our way around the world, in small bites. This year was no different. The seafood themed plates started with skewered shrimp and ended with Salt and Pepper Calamari.

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Boulettes de Poisson Marseillaise @Cocoa&Lavender
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Fish and Games a Recipe for Boulettes de Poisson à la Marsaillaise

This recipe is a play on words based the jeu (game) that appears to be at the heart and soul of many Provençaux – pétanque. Also know as boules, it is similar to bocce (bocchi) in Italy, but the old souls in Provence might never agree that the game has …

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Blue Goat Cheese and Pear Timbales @Cocoa&Lavender
AppetizerDavid Scott AllenProvencal RecipesTaste: Food & Drink

Goat Blue Cheese and Pear Timbales a Light Starter Course

This recipe combines sharp, creamy blue goat cheese and ripe Anjou pears in a lovely savoury flan or timbales. The Anjou pear is also called the Genovian pear (in Italy), and perhaps that is a good example of the transferability of the language of cooking. A timbale in French cuisine is a sweet or savoury, custard-like recipe that is cooked in a cylindrical pan or bottomless dish (flan ring). In Italian, the same dish is called a Timballo.

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