Tag: France

Confit of Wild Duck

5 November 2026

Making confit of duck begins with curing the meat in salt with various herbs and spices (thyme, cumin, rosemary). After 24 hours or so the duck is washed with water, patted dry and then slow cooked in goose or duck fat for several hours. When ready it is cooled and stored in fat.

We take a different approach by slow cooking legs of wild duck in olive oil. Wild duck is bold in terms of flavour and aroma. It is gamey with a strong, earthy taste. Slow cooking softens the flavour. We added star anise to balance the intense flavour and aroma. It also brings sweetness, which is great with the slightly spicy sweet potato mash.

Wine Pairing

Best choice is a full bodied, red wine with ripe fruit and smoothness. We decided to open a bottle of Herdade de São Miguel Colheita Seleccionada as produced by Casa Relvas. Such a pleasure! Its colour is deep ruby and the aromas made us think of ripe black fruit and dark cherries with some spiciness. The wine is well balanced with a nice structure and smooth tannins. Works very well with the flavourful duck and the mash with its spicy character.

What You Need
  • For the Confit
    • 6 Legs of Wild Duck (or 4 depending on the size)
    • 6 Star Anise
    • 12 Juniper Berries
    • Black Pepper
    • Olive Oil
  • For the Sweet Potato Mash
    • 1 Sweet Potato
    • ½ Kashmiri Pepper
    • Milk
    • Crème Fraîche
    • Mustard
    • Black Pepper
    • Pinch of Salt
What You Do
  1. Take a sheet of aluminium foil and place a leg in the middle
  2. Add two lightly crushed juniper berries and one star anise
  3. Add black pepper and a generous amount of olive oil
  4. Wrap the foil around the leg
  5. Take a second sheet of aluminium foil and wrap it around the package, making sure it’s closed
  6. Repeat
  7. Transfer packages to an oven at 120 °C or 240 °F
  8. After one hour reduce the heat to 90 °C or 195 °F
  9. After in total 3 hours, remove the legs from the oven, open the package and let cool (may take two hours)
  10. Close the packages and transfer to the refrigerator for use the next day
  11. Peel the sweet potato and cube
  12. Crumble the pepper
  13. Add potato cubes and pepper to a pan with some water and cook until the potato is soft, 10 – 15 minutes
  14. Discard cooking liquid
  15. Leave the potatoes on a plate for 5 minutes
  16. Return to the pan and mash with a fork
  17. Add warm milk, crème fraîche, mustard, black pepper, a pinch of salt and a dash of olive oil
  18. Just before serving add extra mustard, the mash must be a bit spicy
  19. Discard the liquid from the duck
  20. Pat the legs dry with kitchen paper
  21. Fry the legs in a medium heavy iron skillet, meat side first
  22. Increase the heat and fry the skin of the legs for 1 or 2 minutes
  23. Serve immediately with the mash on a warm plate
Confit of Wild Duck ©cadwu with star anise and juniper berries
Confit of Wild Duck ©cadwu

Zucchini and Feta Quiche

22 October 2026

A few weeks ago we saw a quiche with rolled up zucchini. Beautiful! An additional benefit from rolling up the zucchini is that its taste is more present in the quiche, compared to adding (round) slices of zucchini to the filling. The recipe was published (in German) by Amalie. She bases her recipe on one by Geraldine.

Feta is a white, brined cheese made in Greece, from sheep’s milk, or a blend of sheep’s and goat’s milk. Feta is salty, crumbly and tangy. It doesn’t completely melt, which is great when using it in a pie. Feta is essential when making a Greek salad or Spanakopita. It combines very well with olives, olive oil and oregano.

Zucchini is used in Greece for various dishes, for instance zucchini chips (thinly sliced zucchini, coated with a thin batter, and then fried) and zucchini fritters (made with grated zucchini and feta)

Combining zucchini, feta and fresh oregano makes a lot of sense. The aromatic character of fresh oregano goes very well with the sweetness and light bitterness of the zucchini. Feta’s saltiness and sharpness is balanced with oregano’s hint of earthiness, pepper and citrus.

Drink Pairing

Serve as a starter with a glass of unoaked, fresh and fruity white wine. We enjoyed a Pinot Grigio made by Tenute SalvaTerra in the heart of the Valpolicella Classica region, north of Verona.

What You Need
  • For the Pastry (15 cm or 6 in springform cake tin)
    • 100 grams of Flour
    • 50 grams of Water
    • 10 grams of Olive Oil
    • 1 teaspoon of fresh Oregano
    • 1 gram of Salt
  • For the Filling
    • 1 organic Zucchini
    • 125 grams of Feta
    • 2 organic Eggs
    • 50 grams Double Cream
    • 30 grams of Crème Fraîche
    • 1 teaspoon (or more!) of fresh Oregano
    • Black Pepper
What You Do
  1. Combine flour, oregano and salt
  2. Add water and olive oil
  3. Kneed for a minute or so and store in the refrigerator for at least 30 minutes
  4. Preheat your oven to 180˚ C or 355˚ F
  5. Roll out the dough with a rolling pin on a lightly floured surface
  6. Coat a 15 cm or 6 inch round springform cake tin with oil
  7. Place the dough in the baking form
  8. Use a fork to make small holes in the pastry
  9. Line the pastry with parchment paper or aluminium foil, add baking beans and bake blind for 10 minutes. Best is to use the second level of the oven rack, so just below the central one
  10. Remove the beans and the paper or foil
  11. Leave the pie shell in the oven for 5 minutes
  12. Remove from the oven and allow to cool
  13. Wash the zucchini
  14. Use a kitchen knife to slice into thin ribbons
  15. Crumble some feta on each zucchini ribbon, add a touch of black pepper and roll it up
  16. Arrange the zucchini rolls in the blind baked pie-shell
  17. Combine eggs, cream, crème fraîche and oregano
  18. Pour the mixture over the zucchini, making sure it’s evenly distributed
  19. Transfer to the oven for 30-40 minutes on 180˚ C or 355˚ F, same level as earlier
  20. Immediately after having removed the pie from the oven, brush the outside with olive oil. This will intensify the colour of the pastry
  21. Let cool and enjoy lukewarm (65˚ C or 150˚ F)
Zucchini and Feta Quiche ©cadwu with lots of fresh oregano, creamn and eggs and with a quick pastry
Zucchini and Feta Quiche ©cadwu

Parmentier de Canard

15 October 2026

In the third year of the French Republic (1795) La Cuisinière Républicaine (The Republican Cook) was published. The book teaches the simple way to prepare potatoes, along with some advice on how to store them. The book was published or written by Madame Mérigot. If she was the author, then she was the first woman to write a cookbook in French.

Focusing on potatoes seems to make a lot of sense, after all in 1795 France was at war with most (if not all) European countries and it suffered from food riots and famine. On the other hand, until 1772 it was forbidden in France to cultivate potatoes because they could cause various diseases.

In 1763 Antoine-Augustin Parmentier returned to Paris, after having been a prisoner of war in Prussia. During his detention he had to eat potatoes. Shortly after his return he began promoting potatoes by hosting potato dinners, developing a recipe for potato bread and successfully fighting famine by introducing potatoes to hungry people. Thanks to his efforts the ban on potatoes was lifted in 1772. He continued educating government and public about the value of the potato as important staple food.

In honour of his ongoing commitment to the potato, many dishes are named after Antoine-Augustin Parmentier, including this delicious Parmentier de Canard.

Wine Pairing

We enjoyed a glass of Cabernet Sauvignon produced by Abbotts & Delaunay. It’s a red wine from the Pays d’Oc in France. The wine has a bouquet of ripe blackberry and plum. On the palate, it’s smooth and well balanced, with fresh acidity. Great combination with the rich Parmentier. In general you’re looking for a simple yet juicy and medium bodied red wine with little to no oak.

What You Need
  • one Confit de Canard
  • one Shallot
  • one Garlic Clove
  • 1/4 sprig of fresh Rosemary
  • Potatoes
  • Milk
  • Crème Fraîche
  • Butter
  • Olive Oil
  • White Pepper
  • Salt
What You Do
  1. Preheat your oven to 90˚ C or 200˚ F
  2. Place the confit in the oven for some 10 minutes
  3. Take the confit out of the oven and remove the skin
  4. Use a fork or your hands to shred the duck
  5. Increase the oven to 180˚ C or 350˚ F
  6. Warm a heavy iron skillet and add olive oil
  7. Chop shallot, garlic and rosemary
  8. Add the shallot to the pan and glaze
  9. Add the garlic to the pan
  10. After a minute or so, add the chopped rosemary
  11. Add the meat, combine and allow to integrate on low heat for 10 minutes
  12. Peel and cube the potatoes
  13. Add the potatoes to a steamer basket, cover and steam until tender when pierced with a knife, 10 to 15 minutes
  14. Remove the basket from the steamer and allow the potatoes to rest for 5 minutes
  15. Warm the milk
  16. Add potatoes to a bowl
  17. Mash with a fork
  18. Add milk, butter and crème fraîche to the potatoes
  19. You’re looking for a fairly firm puree
  20. Add salt and white pepper to taste
  21. Butter the baking dish
  22. Add a layer of confit and cover with the puree (best to use a spatula)
  23. Use a fork to create a nice pattern
  24. Transfer to the oven for 20 minutes or until golden
  25. (optional) Serve with a green salad
Parmentier de Canard ©cadwu made with confit de canard, shallot, garlic, rosemary and potato puree
La Cuisinière Républicaine

Mushroom Season

17 September 2026

After a warm and dry European summer and some rainy days, it’s fun to see so many mushrooms, like this Chicken of the Wood (that’s what we think it is!). It’s not a mushroom we would buy; it can be chewy and acidic, even after cooking.

Autumn is clearly peak season for mushrooms. Typical autumn mushrooms are Chanterelle, Hen of the Woods (Mai Take), Saffron Milk Cap and Lion’s Mane. Depending of course on where you live!
But actually, there is no off-season for mushrooms. For instance in spring you will be able to buy fresh Morels, St. Georges Mushrooms and Fairy Ring Mushrooms. Winter brings Field Blewit, Truffles and Wood Ear. Cèpes (Porcini, King Bolete) are best in summer.

If you’re looking for useful mushroom recipes, then we suggest Antonio Carluccio’s The Quiet Hunt or Mushroom by Johnny Acton and Nick Sadler. Or look at our list of mushroom recipes.

Some of our favourite dishes for autumn:

PS Never eat mushrooms without being 100% certain. Best to buy from your trusted re-seller.

Chicken of the Woods ©cadwu
Maitake ©cadwu
slice of Quiche with Bay Boletes ©cadwu
Fresh Saffron Milk Cap ©cadwu
Cèpes à la Bordelaise with Omelet ©cadwu

The Art of Sauces: Remoulade

27 August 2026

A few months ago we read an article in a Dutch wine magazine about pairing wine with a combination of fried cod, remoulade and a small salad. A nice challenge given the acidity in both the salad and the sauce plus the richness of the fried fish.

Remoulade is a sauce that goes very well with cold meat and fried or smoked fish. It combines mayonnaise with mustard, cornichons, capers, lemon and various herbs. Additional ingredients include anchovies, shallot and horseradish. Herbs could be parsley, tarragon, chives and chervil.
Turn it into a traditional French starter by adding celeriac (celery root).

One of the first recipes for remoulade (actually two recipes) was published in London in 1733 by Vincent La Chappelle, chef to the Earl of Chesterfield, in volume 1 of his book The Modern Cook.  Both versions contain oil, shallot, garlic, lemon, parsley, mustard, cullis (meat broth) and capers. Other ingredients of the first version (hot remoulade) are gravy, wine and cloves. Additional ingredients of the second version are green onions and anchovies.

Wine Pairing

According to the magazine’s wine expert the flavours in the dish are round and filming. The expert suggests a white wine with some oak or a white wine from a warmer country. We decided to drink a glass of  Verdejo made by Castelo de Medina with 100% verdejo grapes. The wine is well balanced, fresh and full bodied. It has a delicate bitterness which works very well with all components in the dish.

What You Need
  • Remoulade
    • 200 ml Mayonaise
    • teaspoon of Mustard
    • 2 Cornichons
    • teaspoon of Capers (in brine)
    • ½ small Shallot
    • Lemon Juice
    • 2 tablespoons of mixed herbs (Parsley, Chervil and Chives)
  • Fish
    • Cod, Hake, Haddock, Weever or another firm white fish
    • one Egg
    • Chapelure
  • Salad
    • Mâche, Mesclun
    • dressing made with olive oil, lemon and mustard
What You Do
  1. Remoulade
    1. Make the mayonnaise
    2. Very finely chop the shallot
    3. Dry and slice the cornichons and the capers
    4. Chop the herbs
    5. Combine all ingredients
    6. Add lemon juice to taste
    7. Transfer to the refrigerator for a few hours
  2. Fish
    1. Beat the egg
    2. Heat a non stick pan
    3. Add oil to the pan
    4. Coat the fish with egg
    5. Coat the fish with chapelure
    6. Fry the fish until golden
  3. Dish
    1. Make a dressing by combining olive oil. lemon and mustard
    2. Toss the salad with the dressing
    3. Serve the fried fish with the remoulade and the salad
PS

Comparing the list of ingredients used by Chef La Chapelle you wil notice that modern remoulade doesn’t contain garlic or cullis. He didn’t use mayonnaise for the simple reason that the first recipe for mayonnaise was published in 1828, nearly one hundred years later.

Remoulade ©cadwu made with mayonnaise, capers, lemon, cornichons, parsley, chervil, chives and mustard
The Modern Cook by Vincent La Chapelle

Summer Truffle and Golden Chanterelle

30 July 2026

It’s always a great idea to combine seasonal ingredients: asparagus and morels, strawberries and rhubarb, summer truffle and golden chanterelle.
The season of the chanterelle runs from June to December. It’s a firm, bright yellow mushroom with subtle earthy, fruity flavour. It’s native to North America, Europe and Asia.
Summer truffles can be found between May and August. Their aroma and taste is very subtle. If slightly warmed, the flavour is more present (a bit nutty). If heated, the truffle loses its flavour.

The combination of chanterelle, truffle and cream is elegant and complex. The chanterelle gains depth from the truffle and vice versa. The pasta and the creamy sauce support the flavours beautifully.

Wine Pairing

We suggest a fruity, dry, red wine, with light tannins, for instance a Pinot Noir or perhaps a Gamay. We enjoyed a glass of Domaine Coudoulet Pinot Noir. This is a light, red wine from the Pays d’Oc in the south of France. It has a nice, light colour, aromas of strawberries, it’s refreshing and has a long finish. To be served somewhat chilled.

What You Need
  • 200 grams of Golden (Yellow) Chanterelle
  • 20 grams of Summer Truffle
  • 1 Garlic Clove
  • Stock (vegetable or chicken)
  • Cream
  • 1 teaspoon of Mustard
  • Parmesan Cheese
  • Spaghetti 
  • Olive Oil
  • Butter
  • Black Pepper
  • Salt
What You Do
  1. Add olive oil to a heavy iron skillet. Set on low heat
  2. Slice the garlic in 3 or 4 and add to the oil
  3. Leave the oil on very low heat for 10-15 minutes
  4. Clean the chanterelle with a brush. Take your time!
  5. Cut the chanterelle in 2 or 4, depending on the size
  6. Clean the truffle
  7. Grate a quarter of the truffle, slice the remainder
  8. Grate some Parmesan cheese, just to thicken and gently flavour the sauce
  9. Cook the spaghetti in boiling water with some salt until al dente, according to the instruction on the package
  10. Remove the garlic from the pan
  11. Add some butter to the pan and increase the heat
  12. Fry the chanterelle
  13. Reduce heat
  14. Add stock, mustard and cream. Combine
  15. Add Parmesan cheese. Combine
  16. Add the spaghetti to the pan
  17. Taste and adjust
  18. Just before serving add black pepper and grated truffle
  19. Combine and serve
  20. Decorate with the summer truffle slices 
Summer Truffle and Chanterelle ©cadwu with spaghetti, cream, mustard, butter and flavoured olive oil
Golden or Yellow Chanterelle ©cadwu

Eggs with Mayonnaise

23 July 2026

Œufs Dur Mayonnaise is a classic French bistro dish. Beginning of the 20th century the instruction was simple: make mayonnaise (egg yolk, white wine vinegar, oil, salt and white pepper), quarter or halve hard boiled eggs and place these on a layer of mayonnaise.
Today’s versions use mayonnaise with mustard. Delia Smith adds garlic to her mayonnaise.
Presentation-wise the eggs are topped with mayonnaise and served with lettuce, cornichons or olives. Another possibility is to serve the halved eggs as a dome, covered with mayonnaise.

Œufs Dur Mayonnaise may look simple, and perhaps you think it’s too simple to be a starter on its own. It’s actually very nice, if you use quality ingredients and make your own mayonnaise. Its simplicity doesn’t allow you to cheat (boil the eggs days in advance, overcook them, use cheap eggs, use ready made mayonnaise etcetera).

Today’s recipes suggest leaving the egg yolk slightly creamy. After having tried a number of cuissons (donenesses if that’s a word!) we think it’s best to use hard boiled eggs. We rely on our Emerio egg cooker to create the perfect egg!

Drink Pairing

The taste of Œufs Dur Mayonnaise is savoury, mineral and rich. The mayonnaise gives a velvety mouthfeel. As this is a classic bistro dish, we suggest a simple white wine, nicely cooled, or a beer, or a glass of cold water.

What You Need
  • fresh, organic Eggs
  • Mayonnaise
  • (optional) Chervil
What You Do
  1. Prepare mayonnaise. We suggest adding a bit more mustard and vinegar than usual
  2. Prepare hard boiled eggs
  3. Peel the eggs and let cool
  4. Halve the eggs and add some mayonnaise on top
  5. (optional) decorate with chervil
PS

The number of bistro’s in France went down from some 170.000 in the 1960’s to 35.000 in the 2020’s. Œufs Dur Mayonnaise became unpopular: eggs contain a high amount of cholesterol and mayonnaise is high-fat food and calorie-dense. In 2018 L’Association pour la Sauvegarde de l’Œuf Mayonnaise (the association to protect Œuf Mayonnaise) was founded, to promote the dish and bring it back to the table. The Association organises an annual championship. The 2026 winner of the award was restaurant Au Rêve in Paris (Œufs Mayonnaise is on the menu for 4 euro).

Eggs with Mayonnaise ©cadwu also known as Oeuf Mayonnaise is made with excellent organic eggs and home made mayonnaise.
Eggs with Mayonnaise ©cadwu

Mayonnaise

9 July 2026

Over the years we wrote about a range of sauces, from very classic Béchamel to intriguing sauces like Kimizu and Cameline. But for some reason we never wrote about mayonnaise!
The average Dutch person consumes some 2.2 kilo of mayonnaise per year, same for the US. These figures are based on mayonnaise produced by companies like Hellmann, Kraft, Heinz and many others. They all claim to produce ‘real mayonnaise’.

The historical back ground of mayonnaise is full of anecdotes as you would expect. Its origin could be a sauce  from from Bayon (France, Bayonaise), or from Mahón (Spain, Mahónaise) or perhaps it goes back to aioli (another sauce we need to write about!).

In 1828 Antonin Carême published a recipe for magnonaisse in his book Le Cuisinier Parisien, ou l’Art de la Cuisine Française au Dix-Neuvième Siècle. He describes three methods for making the sauce. The first combines two egg yolks, tarragon vinegar, oil (from Aix en Provence), salt and white pepper. Interestingly he suggests making the sauce in a terrine on crushed ice. He also describes what to do if the sauce splits: put a spoonful of cold béchamel with an egg yolk in a bowl, plus a spoonful of the magnonnaise (with the wooden spoon), and you stir this mixture vigorously, which becomes smooth and velvety. You mix in part, the magnonnaise, which by this work becomes again what it was at first.

Mayonnaise is an emulsified combination of egg yolk, oil, vinegar, salt and white pepper. Adding a teaspoon of mustard kickstarts the emulsification. The recipe below is for a neutral mayonnaise. It is velvety, soft and creamy with a subtle, pure flavour. It’s easy to adjust to your taste or to the dish you want to use it for.

We use a hand (immersion) blender to make our mayonnaise. The cup must be slightly larger than the head of the blender. For some reason you have to use a whole egg. We tried it with egg yolk only, which didn’t work.

What You Need
  • 1 organic Egg
  • 2 teaspoons of Mustard
  • 3 teaspoons of White Wine Vinegar
  • pinch of Salt
  • 300 ml Oil, for instance Rapeseed Oil or Canola Oil
  • White Pepper
What You Do
  1. All ingredients must be at room temperature
  2. Add egg, mustard, white wine vinegar and salt to the cup
  3. Gentle pour the oil on top
  4. Lower the blender into the cup
  5. Place the head of the blender against the bottom of the cup
  6. Start at the bottom on medium speed
  7. Move the blender upwards, very slowly, this may take 30 – 60 seconds
  8. You may want to increase the speed, going upwards
  9. When ready, add white pepper
  10. Put the mayonnaise to a bowl and transfer to the refrigerator
  11. The mayonnaise will last for 3 – 7 days, provided you use fresh ingredients and you store it at 4 °C (40 °F) or lower. However we suggest eating it within one or two days, because it’s so very tasty!
PS

Hellmann’s original mayonnaise also contains water, sugar, flavourings, paprika extract and antioxidant; Heinz Seriously Good Mayonnaise also contains water, sugar and spice. Kraft’s Real Mayo also contains water, sugar, dried garlic, dried onion, paprika and natural flavor. If you want real mayonnaise, simply make your own!

Mayonnaise ©cadwu made with oil, white wine vinegar, white pepper, one organic egg and mustard, using a (immersion) hand blender
Mayonnaise ©cadwu

Clafoutis

18 June 2026

Cherries, cherries, cherries! We love their rich, sweet taste, the touch of tartness and their firm, succulent texture! They just want to be eaten, one after the other. So what better summer dessert than Clafoutis?

Should you use whole cherries or pitted ones? Not removing the pits is less work for you (obviously) and it reduces the risk of a soggy Clafoutis. Unpitted cherries will give a subtle almond flavour to the clafoutis. On the other hand, you don’t want to bite into a pit while enjoying your dessert. Also important: the pits contain amygdalin, a toxic compound that can also be found in almonds, apple seeds and apricot stones.
We decided to pit the cherries and compensate for the lack of almond taste by adding some almond flour to the batter.
If you decide to remove the pits, make sure you remove all of them!

Finally, yes, you can replace the cherries with fresh apricots, berries, peaches or prunes. The result is called a Flaugnarde. But nothing as tasty as Clafoutis made with fresh cherries!

What You Need
  • 2,5 dl of regular Milk
  • 2 Eggs
  • 30 grams of plain Flour
  • 10 grams of Almond Flour
  • 20 grams of Sugar
  • 500 grams of Cherries, pitted
  • 10 grams of Butter
What You Do
  1. Pre heat the oven to 180° Celsius or 350° Fahrenheit
  2. Whisk together the eggs, plain flour, almond flour and sugar
  3. Bring the milk almost to a boil
  4. Stir the milk into the mixture
  5. Butter a large, shallow baking dish, add cherries to the dish
  6. Make sure the bottom is nicely covered with cherries; no need to have two layers of cherries
  7. Pour the mixture over the cherries
  8. Bake (lower third of the oven) for 20 minutes
  9. Add a few dots of butter
  10. Continue baking for another 20 minutes or until the Clafoutis is golden
  11. Leave to cool for 60 minutes or so, this will enhance the taste
  12. Clafoutis should be served luke-warm
  13. You could decorate the clafoutis with icing sugar
Clafoutis ©cadwu made with fresh cherries, milk, sugar, all purpose flour, butter and almond flour
Clafoutis ©cadwu

Tian

9 April 2026

A delicious combination of tomatoes, zucchini, eggplant and onion. Add flavoured olive oil (garlic and Herbes de Provence), assemble and transfer to the oven. That’s all! The result is a Tian, a vibrant and very tasty dish. Thanks to the preperation in the oven, without additional liquid or sauce, the taste and aromas of the vegetables are pleasant and intense.

A few weeks ago, we prepared Ratatouille Niçoise. We read about variations such as Confit Bayaldi and saw beautiful presentations by Remy (Ratatouille) and other chefs. We also came across a recipe for Tian. Then it all made sense: the nouvelle cuisine version of ratatouille combines the ingredients and preparation of a classic ratatouille with the presentation of Tian.

Tian is the name of a ceramic casserole dish used in the Provence and other parts of France. The dish prepared in it is also called Tian. We found lots of versions, including a Tian d’Anchois, in Hélène Barale’s book La Cuisine Niçoise. A combination of a rich tomato sauce, fresh anchovies and bread.

When shopping for our Tian we wondered if we should add onion. Our greengrocer on the Cours Saleya in Nice was clear: white onions are mandatory.

What You Need
  • 1 Courgette or Zucchini
  • 1 Eggplant or Aubergine
  • Tomatoes
  • White Onion
  • 2 teaspoons (or more) Herbes de Provence
  • 2 cloves of Garlic
  • Black Pepper
  • Olive oil
What You Do
  1. Wash the zucchini, the tomatoes and the eggplant
  2. Heat your oven to 200 °C or 390 °F
  3. Slice the zucchini, the tomatoes and the eggplant into thin, evenly sized pieces.
  4. Cut the eggplant and/or zucchini slices in half to make layering easier.
  5. Slice the onion, but thinner
  6. Crush the garlic
  7. Combine garlic, olive oil and herbes de Provence 
  8. Coat the dish with half of the oil
  9. Assemble the dish
  10. Drizzle with the remaining oil-mixture
  11. Add some black pepper
  12. Sprinkle with some extra herbes de Provence
  13. Cover the dish with aluminium foil
  14. Bake for 20 minutes
  15. Remove the cover and continue baking for another 20–25 minutes
  16. Allow to cool for 10 minutes
  17. Serve in the dish
Tian ©cadwu with eggplant, zuchhini, white onion and tomatoes. Also herbes de provence, garlic, olive oil and black pepper
Tian - ready for the oven ©cadwu with eggplant, zuchhini, white onion and tomatoes. Also herbes de provence, garlic, olive oil and black pepper