A Recipe for Mango Pomegranate Salsa
In a desire to bring a part of my world to Cotignac, and to enjoy with a chilled glass of rosé, I figured a mango pomegranate salsa was the way to go! It’s easy, simple, fresh, tasty, and quick to make.It can be enjoyed as is with some of your favourite crisps, or over some fresh grilled fish, in tacos, on chicken or with a duck breast as an entree!
In a desire to bring a part of my world to Cotignac, and to enjoy with a chilled glass of rosé, I figured a mango pomegranate salsa was the way to go! It’s easy, simple, fresh, tasty, and quick to make.It can be enjoyed as is with some of your favourite crisps, or over some fresh grilled fish, in tacos, on chicken or with a duck breast as an entree!
Summertime Calls for a Chicken Salad Recipe
A lovely summer salad that’s really easy to make and is even tastier if you make it the night before. Basil and parsley are the key herbs for the recipe but, living in the South of France, I often add verveine to give it a more lemony taste.
A lovely summer salad that’s really easy to make and is even tastier if you make it the night before. Basil and parsley are the key herbs for the recipe but, living in the South of France, I often add verveine to give it a more lemony taste.
Summer Dessert Perfection in a Frozen Nougat with Nuts
One dessert that we absolutely love is the frozen nougat with its almonds, hazelnuts & pistachio. A great dessert that can even be made in advance (even by several months), if well wrapped. Make it as an individual dessert or as a terrine.
One dessert that we absolutely love is the frozen nougat with its almonds, hazelnuts & pistachio. A great dessert that can even be made in advance (even by several months), if well wrapped. Make it as an individual dessert or as a terrine.
Recipe for a Pesto with a Provencal Twist Pistou de Roquette
This recipe is a Provencal variation on traditional Italian basil pesto, without the cheese. The rocket (arugula), in place of basil, gives the pistou de roquette a fresh, tangy taste. This sauce is super quick to make and extremely versatile. Toss some pistou on just-cooked (and still hot) pasta. Or use …
This recipe is a Provencal variation on traditional Italian basil pesto, without the cheese. The rocket (arugula), in place of basil, gives the pistou de roquette a fresh, tangy taste. This sauce is super quick to make and extremely versatile. Toss some pistou on just-cooked (and still hot) pasta. Or use …
Cherry Season French Clafoutis Recipe
A traditional clafoutis with a twist, assorted fresh fruit baked in to your delicious batter as opposed to the traditional cherries.
A traditional clafoutis with a twist, assorted fresh fruit baked in to your delicious batter as opposed to the traditional cherries.
Recipe for Roast Tomato Tart with Goat’s Cheese
A light and flaky bed of puff pastry smothered in tomato and shallot relish with thick tomato slices and soft melted goat cheese.
A light and flaky bed of puff pastry smothered in tomato and shallot relish with thick tomato slices and soft melted goat cheese.
A Dish of Tender Leeks – Poireaux en Vinaigrette
This easy recipe for Provencal tender leeks in a simple vinaigrette. The markets of Provence are a bit like a food-filled treasure hunt. The produce changes with the seasons and even within the region local specialties might not be found outside a limited geography.
This easy recipe for Provencal tender leeks in a simple vinaigrette. The markets of Provence are a bit like a food-filled treasure hunt. The produce changes with the seasons and even within the region local specialties might not be found outside a limited geography.
A Recipe Collection from the South of France the Tastes of Provence – Recipe Index
There is no question that the food in Provence ranks highly in culinary circles for its “farm-to-table” style. The Mediterranean climate and arable soil are favourable towards the popular “eat local” philosophy. Produce found at authentic farmers’ markets follows the seasons, and fresh fruit arrives in waves during the harvest …
There is no question that the food in Provence ranks highly in culinary circles for its “farm-to-table” style. The Mediterranean climate and arable soil are favourable towards the popular “eat local” philosophy. Produce found at authentic farmers’ markets follows the seasons, and fresh fruit arrives in waves during the harvest …
Strawberry love in Tarte aux Fraises
Easy and beautiful strawberry tart
Easy and beautiful strawberry tart
Market Day Fish Recipe: Filo Salmon Pie
A creamy seafood pie with salmon, mushrooms and leeks with a crispy golden top of filo pastry.
A creamy seafood pie with salmon, mushrooms and leeks with a crispy golden top of filo pastry.
