The view from Myfrenchkitchen

la France; l'art de vivre. France; the art of living.

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Chimichurri, my Provencal way

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Piperade with homegrown sweet peppers

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Homemade pesto

I absolutely adore pesto. But the storebought variety leaves me cold. So, once again I have to say that a homemade product is so much better then what you buy on a shelf in the supermarket. And speak of easy and quick. I make a big batch and keep it in the refrigerator for up to tow weeks. Just make sure you cover it with a layer of olive oil. It never lasts that long though. We use a lot of…

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Mussels with white wine and cream (mariniére)

I love mussels and mu favorite is “moules mariniéres”, mussels in wine and cream. It is so quick to make and so delicious, we eat it often. The best time to eat mussels is from july to january. These mussels are from la baie du Mont-St-Michel. I dont give exact quantities, taste and add as you go along. Moules mariniéres(mussels with white wine and cream) Recipe: About 1kg mussels 1 large…

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Quince compote and spices

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Sweet potato and orange velouté.

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Wild mushrooms with lemon and nutmeg

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Pineapple flambéed with cointreau

I love to do this recipe with peaches in summer. But since we’re now at the end of summer, the peaces have finished and we opt for other fruit. Pineapple, with its slightly tangy taste is a good substitute for peaches. Recipe: 1 large pineapple juice of 1 lemon 1 vanilla pod 50 ml sugar 2 TBSP butter 50 ml Cointreau 200 ml greek yogurt 200 ml mascarpone Add the sugar, butter and lemon…

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Orzo risotto with spinach

Orzo risotto with spinach

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Toasted country bread with goats cheese, prosciutto and figs.

Toasted country bread with goats cheese, prosciutto and figs.

This is the last of our figs. So why not use it for a recipe that involves a delicious country bread we all love. Homebaked of course, or like I did, buying it from our boulangerie(bakery) who bakes much better bread than I can ever do! We ate it as a late afternoon snack after we had a very meager lunch. Or you can have it for lunch served beside a green salad. It is so simple and quick, I’m…

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Cherry tomato and feta bake with pesto.

Cherry tomato and feta bake with pesto.

This tomato feta bake is a recipe that’s been going around for a few years. I’m a bit late on the wagon, but here it is, with a twist. In summer we devour tomatoes. We are accustomed to picking our own tomatoes from the potager for the last 10 years, but here in Provence we don’t have a potager yet, having moved here only January this year. It is in the pipeline for next season, but in the…

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Summer salad and Isle sur la sorgue

Summer salad and Isle sur la sorgue

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Tomato pasta

Everybody knows how to make a tomato pasta. And everybody has their own way of making it. Here is mine. Or one version of it, because of course there are several different ways of eating tomatoes or tomato sauce on pasta. Im not giving a formal recipe, it all comes down to taste and preference. Start by making the sauce: Peel and slice 1 large onion. Fry in some olive oil until caramelized. Add…

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Moving to Provence

We have left Coin Perdu and moved to Provence end of December. I am so happy to be here, starting a new life in this dream location with its lavender and olive trees and everything else Provence gives in abundance. I hope to get back to some blogging here with a flavor of Provence! For those of you, in love with Provence like me, please hop aboard for the ride! Mimosas to brighten up a chilly…

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Courgette and feta salad.

Courgette and feta salad.

Salads are in. On their own or as a side dish, they are at the order ofthe day. It is summer, says the weather! This courgette salad couldn’t be easier or more delicious. It has ingredients that everybody loves, is in season and takes almost no time in preparing. Wash and slice 3 courgettes in sizes of your choice. Place in an ovenproof dish, drizzle liberally with olive oil, sprinkle with fresh…

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Salmon sandwiches.

When the temperature starts to warm up, the days become sunny and warm, the desire to eat al fresco lights up and the shade of the lime tree invites to linger. Simple and cool is always a winner on hot days and a salmon sandwich is just the thing. Perfect for lunch and made from leftover salmon makes it quick to serve. Place cold flaked salmon to a bowl. Add chopped spring onion, chives and…

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Mushroom soup and November colours.

Mushroom soup and November colours.

A mushroom velouté is just what we need for the month of november. I used the ordinary champignon de Paris, the button mushroom, but the bolet from Bordeaux also makes an excellent velouté for a special evening since it is rather on the expensive side. If you are looking for a quick and inexpensive, but still delicious meal, this soup is it. It tastes of earth and forest and spectacular colours.

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