recipes de la Provence

In our time in the Provence we have eaten some very delicious dishes, all with the flavor of the south and according to season. Here are some recipes which are also sometimes served at our table d’hotes.

appetizer

blanched courgette braised with vinaigrette
This light and delicious starter is made with a twist: the thinly sliced courgette strips are blanched by dipping them briefly in ice-cold water. Serve cold with a light vinaigrette dressing.

~ 1 medium-sized courgette
~ 1 teaspoon mild mustard or medium Dijon mustard
~ 2 tablespoons olive oil
~ 1 tablespoon white wine vinegar
~ 2 tablespoons tepid water
~ freshly cracked sea salt
~ freshly cracked black pepper

good-sized pot with ice cold water
sharp potato peeler

Slice courgette with the potato peeler into thin long slices. Cook for 5 minutes in slightly boiling water, then remove with a sieve and quickly drop into ice-cold water, for about 15 seconds.

For the dressing mix all ingredients into a bowl. Arrange courgettes on plate and drizzle lightly with dressing

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main course

provencal ratatouille

Ratatouille is as provençal as lavender and its blue sky above.
It simply combines all the delicious vegetables which are ripe in the summer, allowing for the full flavor to develop by letting it simmer for almost two hours. Best served in the pot, along with some fresh country bread: in the Provence bread is eaten along the main course and to soak up the sauce on the plate

~ 500 g potatoes
~ 5 medium-sized carrots
~ 1 red or yellow large onion
~ 1 large courgettes
~ 200 g string beans
~ 3 medium-sized or 5 small tomatoes, ripe and juicy
~ 4 cloves of garlic
~ 5 sprigs of thyme or 1 full teaspoon dried
~ 1 cube of biological vegetable broth, dissolved in 500 ml of water

fresh bread (about 2 slices per person) or lightly toasted in a pan

heavy pot like Le Creusset, with fitting lid to trap the vapor during cooking

Cut up all vegetables in bite-sized pieces and layer them according to the list of ingredients above, with the hardest vegetable on the bottom. Add hot broth at the end and let cook on gas mark 2 for 1 hour, then reduce to gas mark 1 for another 45 minutes. Stir only occasionally and very gently.

Serve with fresh bread and enjoy the flavor of this delicious dish.

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dessert

goat's cheese with honey and lavender

Here in the Provence it is possible to obtain the freshest goats cheese imaginable, fresh from the farm. One day old it has a fairly neutral taste and simply melts in your mouth.

~ 1 very young goats cheese, one or maximum 2 days old, straight from the fridge
~ 1 teaspoon acacia honey, runny or slightly warmed up to liquify
~ 2 drops of lavender essential oil

Place the fresh cheese into a bowl and gently break into smaller pieces. Blend honey with lavender essential oil and slowly trickle mixture over the cheese.

Enjoy the delicious and divine flavors of the Provence!