A few weeks back after a stay at the coast, I bought a simple plancha to put on my gas stove and have been using that regularly. The other day I wanted to prepare a dorade, gilt-head bream, and planned to use the plancha. I also had several peppers, ginger and garlic and then remembered a fish meal I enjoyed in Beijing more than a […]
A dish to keep the vampires away. A classic dish from the Provence region that is very simple to make.
You need a plump chicken and at least forty cloves of garlic, as well as a bunch of dried herbs.
The other day I had some 20 guests for my birthday, and we planned drinks and something to eat in the garden.
I happened to have a 3,5-kilo leg of lamb in the freezer.
There are artichokes and asparagus on the fresh market si I bought a bunch of the small purple ones for a lunch salad.
The number of garlic cloves looks high but trust me it is fine. This is a recipe from the Provence area that works everywhere if you have good garlic and a chicken. The garlic and olive oil turns into a kind of paste that you can spread over bread to accompany the chicken meal. A salad or vegetable can be served with it. Put a […]
Often, when you use good ingredients, there is no need to do complicated. I had a rack of lamb and was leaving through recipes for ideas and found elaborate versions with herbs, honey, and mustard. But lamb has a delicate taste that can easily get lost in a more complex composition. In fact, for this rack, I even left out garlic and used just one […]
It’s soon the start of autumn and here in the village and the country side we have the last summer vegetables, like tomatoes, and fruits like apples. At the grower where I buy vegetables, there were peppers, bell-peppers, eggplant and she had her own ground lamb meat. She also keeps sheep and chickens on top of the vegetables. I combined that into a stew with […]
This is a simple and delicious soup that takes almost no time to prepare.
A simple and straightforward Summer dish. We buy fresh green beans (haricots verts) at a grower nearby, and I just blanch them for later use in salads or other.