Parmigiana di Zucchini, Mozzarella e Acciughe, a dish which has been around since Roman times. Because of their long shelf life, anchovies were used then as today to flavor dishes. No wonder, anchovies are still the “little secret” in many Mediterranean dishes. Please use good quality anchovies, not the dismal canned ones you find in many US supermarkets.
Moelleux aux Figues Fraiches et aux Amandes, a summer favorite from the Provence, when the figs are ripe and bursting with flavor. A soft cake with a consistency close to a clafoutis, a good choice for an afternoon tea or coffee.
This light and crisp tart is easy to make and the right choice for spring, when fresh asparagus is sold in the markets. A good quality ready made puff pastry can be a great help especially when the kitchen is hot and spending the sunny days outside is a better proposition.
Preparation time: 1 hour Cooking time: 1 1/2 hours Quince is an old fashioned but dearly loved fruit with Provence traditionalists. Quince paste is one of the 13 sweets of the traditional Provence Christmas. It combines well with cheese and is a delicious addition to breakfast. A thin slice of quince paste on top of…
Grilled slices of halloumi combined with a few roasted vegetables and tzatziki give this wrap an incredible ﬂavor that is hard to beat. Halloumi is my favorite grilling cheese. It softens rather than melts.
Coconut and Coriander are a great addition when you want to add some flair to your plain rice. Great sidekick to any Thai curry.