Roasted Potatoes with Persillade

A tasty recipe for roasted potatoes Provence style: Leaving the potato skins on is healthy and the Persillade adds zest. Goes well with meat dishes.

Thai Pork and Vegetable Curry

A coconut milk-based Thai red curry that is quick, easy, and delicious. Give the pork loin a 10-minute chill in the freezer to make it easier to slice thinly.

Banana Chocolate Cake

A cake, amazingly moist, almost fudgy and sinfully chocolaty. On top of it a breeze to prepare. Key here is to use high-quality baking chocolate.

Dutch Mustard Soup

The mustard soup with bacon and leek is one of the classic Dutch recipes. Instead of Dutch mustard, use equal amounts of whole grain and Dijon mustard.

Ultra-processed products now half of all UK family food purchases

Another excellent article in the Guardian yesterday: “The study of 19 European countries is published this month in a special issue of the journal Public Health Nutrition. It shows that UK families buy more ultra-processed food than any others in Europe, amounting to 50.7% of the diet. Germany comes second, on 46.2% and then Ireland on 45.9%. “

Chermoula

The famous Moroccan recipe for a spicy marinade and sauce, a mixture of cilantro (fresh coriander leaves), cumin parsley, garlic, paprika, lemon and olive oil.

A Year in Provence

Peter Mayle passed away on January 18, 2018, at the age of 78. The effect that he has triggered with his book “A Year in Provence” (1989) is remarkable.

Lentil, Sausage and Mushroom Gratin

A lentil gratin recipe from France, using Puy lentils, smoked sausage and mushrooms. You can make the gratin ahead, just pop it into the oven shortly before.

Bread Like in the Old Times

Reminiscing about the sad state of bread in the US, the Boulangerie Frederic Boyer in Sarrians near Avignon came to my mind just the other day. What a stark contrast to what industrialization of the food supply has done to creativity, health and the general well being.

Banana Oatmeal and Chocolate Chip Muffins

I am always on the lookout for ideas using very ripe bananas. After getting a bit tired of the usual banana bread recipes I tried this delicious one – oatmeal muffins with bananas and chocolate chips.

Beetroot Soup with Feta Cheese

I have never been fond of beets. To me they always came in jars, tasting like earth and vinegar. Nothing to look forward to. I changed my mind! Beetroot soup is not only eye-catching but delicious too. Add a shot of vodka to it, and have a Borscht experience.

Mojo Verde (Spanish Green Sauce)

Originally from the Canary Islands, this recipe is now popular all over Spain. It’s used for potatoes (Spanish are consummate potato eaters), roasted vegetables, fish, salads, soups you name it, you got it.

Labneh

Labneh, also known as Laban, which means yogurt in Arabic, is a traditional food in the Middle East. It can also be served on its own as an appetizer – sprinkled with some olive oil and herbs and accompanied by some pita bread – a real delight!

Provençal Potatoes

Tian à la Comtadine is a traditional potato dish of the Provence. “Tian” is a gratin dish and “Comtat” means duchy. This is a popular side dish in France for meats and fish. But I also like it as a vegetarian choice accompanied by a green salad.

Catfish with Mojo Verde

Catfish is a common fresh water fish you find nearly everywhere in the world. This dish from Spain combines the catfish with Mojo Verde, the cilantro and caper sauce originally from the Canary Islands.

White Bean Stew with Cured Pork Loin

Haricots Blancs à la Villagoise is a real soul food dish for the winter season from the Vaucluse region in the Provence. We use Coco Beans (Haricots Coco), which are grown in the area of Mollans sur Ouvèze in les Baronnies, the beautiful, unspoiled, Pre-Alpine area north of Vaison la Romaine.
Coco Beans are fresh, white shell beans, almost round. Their green pods turn yellow or red when mature and are available in the Provençal markets from July to November.