A Year in Provence...

A Pissaladière is the quintessencial Provençale savory tart, made with caramelized onions, anchovies and Niçoise olives. 1 Kg Yellow Onions Classic puff pastry Anchovies Niçoise Olives Salt Sugar Slice finely the onions, place in a pan with olive oil, add a tablespoon of sugar, and a half teaspoon of salt, then caramelize on medium heat for 25 minutes until golden. Spread onions onto the puff pastry, and decorate with anchovy filets, and olives. Bake in oven until the pastry

This pork recipe is simple to make and will fill your home with a beautiful aroma. A 3-4 Lb pork loin (trussed) 2 Tbsp Herbes de Provençe Rosemary sprigs 8 garlic cloves Salt Pepper Extra virgin olive oil Mix the herbs, salt and pepper together with olive oil and create a rub. Then spread and massage into the trussed pork loin all over ensuring all areas are fully covered. Then take the garlic cloves and insert into the pork loin ensuring that the cloves dont fall out. Roast

This Galette requires a classic puff pastry crust (pâte feuilletée) for a 9" pie. 8 Golden Delicious or Braeburn apples 1/2 cup of butter 1/4 tsp ground lavender 1/8 tsp salt 1/2 cup of lavender honey 1 egg Slice each apple into 12 slices and remove the core. (leave the apple skin on) Mix with the butter, then lavender honey, ground lavender and salt. Place apples on top of the crust and keep in the center, then lift the edges and pinch to create a very deep crust edge. Bru

Ratatouille is the probably the most famous Provençale dish, present at least twice a week in most tables across the South of France on a weekly basis. This is a simple dish to make and it is full of flavor. This Tian is ideal when served with a pork or chicken dish. The vegetable flavors intensify and can transform any protein dish into a culinary meal. 2 large zucchinis 2 long eggplants 4 plum tomatoes 1 tsp Herbes De Provence Rosemary sprigs 1/2 tsp salt 1/2 tsp pepper 3 c

Every summer I start searching out which farmers have zucchini flowers at their stand. I can never plan a meal around it, instead when I am lucky enough to find them at the market, I revel in their dicovery. Today, I wanted to make a fritata with them, given theat they are long and beautiful, I wanted tocreate a patter with them radiating out from the center. 10 eggs 1 cup of ricotta cheese 1/2 tsp Sweet paprika 1/2 tsp salt 8 zucchini flowers, with their baby zucchinis kept

This chickpea flatbread is known in Nice as Socca, and in Italy as Farinata. It is made with chickpea flour and is a fantastic snack that's high in protein, or served with a salad for a starter. 2 cups chickpea flour 4 tablespoons olive oil 2-2 1/4 cups of lukewarm water 4 Rosemary sprigs 1/2 teaspoon salt Pepper Whisk the flour, salt and pepper by adding slowly the water, then the olive oil. Whisk until it is a crêpe/pancale batter. Put aside and cover for 1hr. Then whisk

After trying multiple recipes of Niçoise dressing from friends and family, this recipe came from a local apprentice chef in our village, it was his father's recipe. Capre & Anchovy Niçoise Dressing - 2 tbsp of capers - 4 Anchovy filets, or 1 Tbsp of paste - 1/2 lemon- the juice of - 1/2 cup of olive oil - 1/2 tsp sea salt - 1/4 tsp black pepper In mortar and pestle, crush teh capers and anchovies to create a smooth paste, add the lemon juice, olive oil and mix well, then add

This salad is simple to make and refreshingly delicious. Prepare your broadbeans by slowly boiling them until they are tender. Let them cool down in the fridge. Then add cherry tomatoes that are cut in half, and chop a fresh bunch of flatleaf parsley and sprinkle on top. The dressing is French Cidre Vinegar, olive oil, sea salt and black pepper.