Rose Vegetable Tart
Cook'n with ClassLunchtime MealsProvencal RecipesTaste: Food & Drink

A Vegetable Tart Almost to Beautiful to Eat

This “rose” vegetable tart takes a little bit of time to put together. The mandolin-cut vegetables are arranged in the “rose” pattern. The recipe for easy pie crust is below, you can skip this step and buy prepared ready-to-bake pie dough in the store.

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Spaghetti Citrus Cream Sauce
David Scott AllenMain CourseProvencal RecipesTaste: Food & Drink

Spaghetti with a Citrus Cream Sauce

The spaghetti sauce is a light cream and wine base with citrus (orange and lemon). The dish is easy to make and a refreshing change to tomato sauce. Think about making this when the citrus starts appearing in the Provencal markets near to Christmas or perhaps to celebrate the annual Menton Fête du Citron in February.

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Salt-Cod Brandade Recipe Provence
Fish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Recipe for Salt-Cod Brandade a Provencal Classic

In Portugal, the culinary rumour is that there are 365 (or more) ways to cook salt-cod (bacalhau) – one for every day of the year. Cod is called morue in French. It is quite common to find this fish on menus, and it is often the “centre” of attention in the traditional Provencal aioli (recipe here). Gilles recipe for brandade a purée of salt cod, olive oil and other ingredients is below.

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Dessert Meringue Roulade
David Scott AllenDessertFlans, Puddings & OtherProvencal RecipesTaste: Food & Drink

Dessert Meringue Roulade with Rose Cream and Raspberries 

One of my favourite cookbooks inspired this meringue roulade with rose cream and raspberries dessert – Plenty More by Yotam Ottolenghi.

When you think of French desserts, perhaps meringues are usurped by chocolate glazed eclairs, vanilla cream layered mille-feuilles, lemony madeleines and glazed fruit tarts. But, what about lollypop coloured macarons?

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Absinthe Ice Cream
David Scott AllenDessertFlans, Puddings & OtherProvencal RecipesTaste: Food & Drink

Absinthe Ice Cream a Dessert So Good It Should be Outlawed

This recipe for Absinthe Ice Cream is an adaptation of one that she created for her blog with Drambuie. No churning required, freezer ice cream, well it’s almost a miracle.

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Lemon-Lavender Hearts coeur a la creme
David Scott AllenDessertFlans, Puddings & OtherProvencal RecipesTaste: Food & Drink

Sweet, Creamy and Tangy Dessert Lemon-Lavender Hearts with Lemon Curd

The lavender season may be over for another year in Provence, but the locally-grown citrus will be available shortly. Perhaps these Lemon-Lavender Hearts (Coeur à la Crème au Citron et Lavande) are the perfect dessert to bridge the gap between seasons in the South of France. The combination of sweet lemon curd and cream cheese blended into a delicious finish to any meal.

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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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L'Oeuf Parfait Mushrooms Parmesan
Cook'n with ClassProvencal RecipesStarter CourseTaste: Food & Drink

Classy Brunch Recipe L’Oeuf Parfait, with Porcini mushrooms and Parmesan cream

Way better than scrambled eggs! L’Oeuf Parfait, sautéed porcini mushrooms and parmesan cream is a serious upgrade to your brunch eggs. This absolutely perfect egg is slow cooked to perfection. You can also enjoy it as an appetizer or with a side salad for a light lunch. I’m sure you’ll think it is eggcellent! 

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Lapin à Moutarde Traditional Mustard Rabbit Recipe @AtableenProvence
Main CoursePaula KaneProvencal RecipesRabbitTaste: Food & Drink

Lapin à la Moutarde a Classic French Recipe

Lapin à la Moutarde is quintessential French dish is quite simple and packed with flavour. I love the addition of crispy herbs for texture, and you can happily substitute pork (photograph above) if you are opposed to or cannot find rabbit.  

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Galettes de Crabe Crab Cakes
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Crab Cakes and Provencal Vermentino a Recipe for Galettes de Crabe 

Aromas are a funny thing. Almost like those dreams you are sure you will remember in the morning and then don’t, a scent can transport you to another place and time. In his blog post, “Recipes and Remembrance” David talks about a restaurant — Le Bec-Fin — that was once …

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