We have all been there, you read a recipe, you decide to prepare the dish, only to find that some essential information is missing, that the ingredients are impossible to find or that the result is something completely different. For instance, we once decided to prepare a fairly complex dish. It consisted of four components, … More I Know How To Cook
Tourte de Blette, also known as Tourta de Bléa, comes in two varieties: sweet and savoury. The savoury one is filled with a mixture of Chard, Rice, Eggs, Onion, Nutmeg and Parmesan Cheese. Chard is a forgotten vegetable and often replaced by spinach. The leaves of chard are firmer and the taste is more intense, so normal spinach is not a real alternative. Water spinach, well known in the Asian kitchen, works much better. Enjoy with a glass of Côtes de Provence. … More Beet Greens Pie
When we’re not completely sure about a sauce or a dish, we search for a recipe and inspiration in La Cuisinière Provençale. This comprehensive cookbook was first published in 1897 and was written by Jean-Baptiste Reboul. It includes 1119 recipes for an enormous variety of dishes and it provides background information on fish, meat and vegetables. It … More La Cuisinière Provençale
Cook and Drink 