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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Spring Recipe Asparagus Asparagus with Orange Maltaise Sauce
Cook'n with ClassProvencal RecipesStarter CourseTaste: Food & Drink

Spring Recipe Asparagus with Orange Maltaise Sauce

This recipe for Asparagus with Orange Maltaise Sauce is a perfect starter course for a springtime dinner, or serve it for lunch. Easy and seasonal this asparagus dish shouts “Spring is in the air.” The photo shows white asparagus only, but we recommend the two varieties for visual effect and delicious texture.

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Roast Turkey Recipe Citrus Flavours Mirabeau Wine
Main CourseMirabeau WinesPoultryProvencal RecipesTaste: Food & Drink

A Twist on a Holiday Recipe Roast Turkey with the flavours of Provence

Roast turkey is easy to make, and the citrus gives this dish a “sun-drenched” flavour. The root vegetable side dish is easy to make and a definite crowd pleaser.

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Tarte a l'orange Orange tart @MirabeauWine
DessertMirabeau WinesPies & TartsProvencal RecipesTaste: Food & Drink

A Twist on Lemon Tart – Tarte à l’Orange

The classic Tarte au Citron works beautifully with oranges instead of lemons to give a lush and softer edge to this light desert. I try and pick good quality, non treated oranges and have decided to reduce the juice a bit to get a more pronounced flavour. I made the sweet pastry myself, but a good quality “pure butter” supermarket version will do the trick and is less prone to failure.

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sole and salmon-tresse in orange butter sauce
Cook'n with ClassProvencal RecipesStarter CourseTaste: Food & Drink

Special Night Seafood – Salmon and Sole Braids in Orange Butter Sauce

Delicate salmon and sole in braids gently poached in white wine and covered with a light and fresh orange butter cream sauce.

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