Vinaigrette (sauce) to be made in a bowl.

Mix:

• 1 teaspoon of mustard
• 2 teaspoons of wine vinegar
• Add
• 8 spoons of olive oil
• Salt
• Pepper

Ingredients for 6 :

• 1 lettuce
• 10 firm tomatoes, chopped in quarters, to be prepared 20 min. before the rest: salt them and place them in the fridge in a strainer, as they will loose their water
• 2 cébettes (long onions from the land) or chopped shallots
• 3 purple artichokes, only the bottom parts, rub them with lemon, and then slice them up or use 200 gr of green beans, cooked but still crispy
• 3 branches of celery cut in small pieces
• 200 gr of tuna
• 6 hardboiled eggs
• 6 anchovies or 12 anchovy filets
• 50 gr black olives from Nice
• Basil or parsley as you wish

Take a salad bowl, put some salad leaves at the bottom, all the way around, and then proceed by making small layers of tomato, onions, artichokes, pepper, celery, tuna and some olives.

Pour over the sauce. Mix carefully; don’t move the lettuce too much. Place on top in a star the anchovy filets and the eggs. Add basil or parsley and the rest of the olives.

Dinner is ready!

And don’t forget the bottle of chilled Rosé wine of the Provence that you’ve prepared in the fridge!

Ingredients for 4

Pastry

Mix :

• 450 gr flour
• 7 gr of yeast
• a little salt
• 4 spoons of olive oil
• 1 glass of water
• Knead and then leave for 1 hour.

Garniture

• 8 anchovy filets
• 3 onions, chopped
• 4 tomatoes, washed and crushed
• 1 pressed clove of garlic
• 12 black un-stoned olives
• Basil leaves
• 4 spoons of olive oil

Take a frying pan; add the olive oil and the garlic. Withdraw the garlic as soon as it has coloured, add the onions and fry them a little, add the tomatoes, cook for 20 min. and let reduce, then add 4 anchovy filets, melt them for 5 – 7 min. while fire is still low. Let cool down for 20 minutes. Spread out the paste over 1 cm thickness, furnish it with the mixture, disperse olives, and lengthen the last 4 anchovy filets. Put in a preheated oven 220° during 15 minutes. Check that the edge of the paste is slightly gilded. To be served as you wish with some basil and/or fine fresh garlic slices.

Let this perfect combination of Italy and the Provence seduce you.

Ingredients

• 20 anchovy filets in oil that you will crush into pulp with a fork
• 3 cloves of garlic peeled to be scraped on the points of a fork
• Olive oil that you mix with the rest
• Pepper
• 6 stems of parsley chopped to add
• Vinegar if wished

Some add some crushed capers and/or crushed black olives to this pomade.

To be served while drinking the aperitif on toasted bread, or as a sauce to go with a veal scallop (add the anchoïade at the end of the cooking in the frying pan) or as a dipping sauce to your raw vegetables.

Salted frying pastry (for 20 to 30 beignets)

Mix :

• 150 grams of flour
• 4 pinches of salt
• 2 pinches of pepper
• 1 spoonful of olive oil
• 2 egg yolks (keep the white aside)
• 15 Cl milk

Let it rest for 2 hours, this mixture is called the pastry.
Beat the white of the eggs up and mix this carefully using a wooden spoon with the pastry.

Ingredients for 4

• 8 anchovy filets cut into 3, making 24 pieces
• 6 courgettes (zucchini) flowers per person, 24 flowers in total (remove the small prickles at the base) rinse them with cold water
• 48 leaves of basil.

Fill a flower with a piece of anchovy and 2 leaves of basil.
Close the flower.

At the time to pass at table :

• heat 2 spoons of groundnut-oil in a frying pan.

Soak the courgette flowers in the pastry then deposit them in the frying pan: fry 1 min. on each side. Pose them on absorbing paper and taste while still warm.

Bon appétit !

Ingredients for 6

2 to 3 kg of rockfish, day-fresh: make a mixture of: red mullet, monkfish filet, halibut filet, sea bass, prawns, crab…. Don’t scale the fish, only rinse them and empty the large ones.

Take a sufficiently broad and high pot and put in:

• 6 spoonfuls of olive oil
• 4 average onions cut in thin slices
• 2 leeks cut in fine slices
• 6 stems of dry fennel
• Let it colour softly.
• Add:
• The fish
• 4 ripe tomatoes: rinsed and chopped in quarters
• 1 garlic of which you will have crushed the cloves
• 5 stems of parsley with their leaves
• 3 bay-tree-leaves
• 15 cm of orange
• 1 spoonful with tomato puree
• Make this cook while paying attention that the bottom does not stick: turn gently with a wooden spoon until the fish falls apart.
• Add :
• 3 l. of water
• 3 teaspoons of salt
• Pepper

Let simmer the mixture during 20 minutes then withdraw fennel, the bay-tree-leaves and the orange.
Pass the mixture into a grinder (large grid) then to fine grinder.
Put back on the fire, make it boil and then add:
0.5 gr. saffron diluted in a small glass of the soup for a better mixture

The soup is ready to be served.

The little extra: pass under the grill fine slices of 2 cm of bread, rub them with a clove of garlic, each one will put some in its plate with a little Gruyere grated above. Some add on these croutons a little bit of rouille.

Rouille :

• 3 cloves of garlic, peeled (remove the germ by splitting them in the length) and crushed with 1 pinch of salt
• 2 pinches of pepper
• 1 bit of saffron
• 2 bits of red Chile pepper
• 2 egg-yolks
• Mix this all together.
• Let to rest for 5 minutes then blend like a mayonnaise by gently adding
• 25 cl. of olive oil.

Before serving you may have added some spaghetti (cut in 2 cm pieces) or vermicelli. In that case, let the soup cook a 10 min. more for the spaghetti and 5 min. for vermicelli.

Essential requirement for this recipe is a mortar and pestle and of course fresh vegetables.

Ingredients for 6 personnes

• 3.5 liters of cold water in a pot with:
• 1 piece of pork rind, rolled and tied up
• 1 little ham or 2 pig trotters

Then prepare :

• 500 gr. shelled white beans (called white coconuts in Provence)
• 250 gr. shelled red beans
• 250 gr. flat green beans (écheleurs) cut into 2 cm pieces

Allumez le feu sous la marmite et laissez cuire jusqu'à ébullition.

During this time, peel :

• 5 courgettes (zucchinis)
• 6 to 8 potatoes
• 3 un-seeded tomatoes cut in quarters.

Foam your pot, bring to boil and let simmer for 30 minutes. Add your courgettes and entire potatoes, tomatoes and all beans.
1-teaspoon salt
Let boil for 1 hour.

During this time, you will prepare the pistou, crush in the mortar: :

• 6 cloves of garlic
• 4 pinches of table salt
• 1 large bunch of basil, maybe 2 (large leaves variety).
• Add to this pomade, while turning:
• 4 spoons of olive oil
• 3 un-seeded and chopped tomatoes
• 1 pinch of pepper
• 100 gr. of grated edam or cheddar cheese

When your pot has boiled for 1 hour, remove and crush the potatoes and courgettes, put them back in the pot, then add:

• 150 gr. of pasta (macaroni or spaghetti cut in 2 cm pieces).

Let it cook an extra 10 minutes;
check that the pasta is cooked. If needed add salt or pepper.
Remove the pot from the fire.
Add the pistou just before passing to table.
Soupe is ready, keep your spoons ready!

A manager woman, which we won’t forget to be a good cooker too. The recipe of its courgette (zucchini) bread has become the family’s favourite. Appreciated for its freshness, this dish is to be served in the heat of the summer.

Ingredients

• ½ kg of courgettes (zucchinis)
• chopped in fine pieces (3 mm) and steamed (not too much), then to be crushed with fork.
  
  

Cut up:

• 1 large handful of parsley (keep some for the end of the receipt)
• 1 large handful of basil (keep some leaves for the end of the receipt)
• 1 large handful of mint (keep some leaves for the end of the receipt)

Then beat out to an omelette:

• 4 eggs.
• Add: Crushed courgettes, parsley, mint and basil.

Add and mix:

• 2 large handful of Gruyere cheese
• 3 crushed cloves of garlic
• 1 spoon of liquid cream
• Salt
• Pepper

Butter a cake mould; fill it with your mixture.
Cook it “au bain Marie”, ½ hour I the oven at thermostat 6.

During this time prepare:

• 4 tomatoes peeled (plunge them 1 second in boiling water and remove the skin) and without the seeds, cut in small dices. Salt a little, they will discharge their water during 30 minutes. Throw away the obtained water.

Un-mould your courgette bread on a dish, let it cool down, then place it for at least 1 hour in the fridge.
Serve the dish surrounded by the tomatoes, powdered with parsley and some leaves of mint and basil for decoration and the taste.

Enjoy yourselves!
What is “au bain Marie”: a way of cooking, you must put your mould in a dish filled up with water. Attention the level of the water must be lower than the height of the mould. Water must not pass in the cake mould!

Ingredients for 4

• Pre-heat your oven to 250°
• Place in a large ovenproof dish
• 1 beautiful sea bass of 1.5 kg (emptied but not scaled)
• 4 or 5 dried fennel stems of 10 cm which you place in its belly
• Then pour over some olive oil on your fish, turn over and start again.
• Put it in the oven while turning the heat down to 200° and make it cook for 25 minutes.
• You will know that your sea bass is ready, when its skin inflates, falling apart of the body.
• Serve directly to table.

The skin with the scales has the effect of a cover: you strip the top layer, it is perfectly cooked, naturally, its taste has no similar.
No problem if you’re on a diet!

To be served accompanied by Provencal tomatoes (cut into 2 parts, take out the seeds partially and replace the seeds by a garlic and parsley mince, pour over some olive oil and powder slightly with bread crumbs. In the oven at 190° during 45 minutes)

Serve with a good glass of white wine from the Provence.

Ingredients

Pre- heat your oven to 250°
Place in a large oven-proof dish

• 1 castagnole (tuna) of 1.5 kg emptied but not scaled
• 4 or 5 dried fennel stems of 10 cm which you place in his belly

Place around:

• 3 tomatoes cut into slices or about fifteen cherry-tomatoes cherries cut into 2
• 1 lemon cut into slices
• Ten olives from Nice
• 2 or 3 glasses of white wine according to the size of your dish

Place in the oven, turning it down to 200° and to let cook for 25 to 30 minutes
You will know that the fish is ready, when its skin inflates, falling apart of the body.
Serve directly to table.

The skin with the scales has the effect of a cover: you strip the top layer of the tuna, it is perfectly cooked.
To be served accompanied by steamed potatoes cut into 2 and that you will pour with some olive oil.

Serve a good glass of white wine from the Provence.

To be served with Aïoli (garlic mayonnaise) or Rouille. Essential requirement for this recipe is a mortar and pestle.

Preparation of the aïoli (garlic mayonnaise)

Cross in length, remove the germ and crush:

• 5 cloves of garlic
• 1 pinch of salt
• Add and mix for 2 minutes
• 2 yolks
• Let to rest for 5 minutes, then add
• ½ l. of olive oil, while
• turning gently, always in thee same

Your aïoli must be very thick.

Preparation of the Rouille

• 3 cloves of garlic, peeled (remove the germ by splitting them in the length) and crushed with
• 1 pinch of salt
• 2 pinches of pepper
• 1 bit of saffron
• 2 bits of Cayenne pepper
• Add: 2 yolks to the mix.

Let to rest for 5 minutes. Then mix up like a mayonnaise by adding gently
25 cl. of olive oil.

Keep the aïoli and the rouille in the fridge.

Ingredients for 4

• Scale, empty and wash fish (except the small rock fish: rinse them only)
• 1.5 kg of rockfish: monkfish filet, halibut filet, prawns, crab…
• 4 sea bass
• 4 parts of sea-eel
• 1 red mullet of 1kg

Wash in 3 times cleared water, and remove the beard of
600gr mussels (throw those that are open)
Put them in a pot with a glass of good white wine, close the lid, make cook on a large fire while turning the pot a little, without opening the lid.

In a large pot, put:

• 4 spoonfuls of olive oil.
• Quickly add:
• 2 leeks cut in slices
• 2 onions cut in thin slices
• 4 ripe tomatoes
• 6 parsley branches and their leaves
• 2 bay-tree-leaves
• 6 nice stems of fennel
• 1 entire garlic of which you will have crushed the cloves (prepare some extra
• 6 cloves for the later part of the recipe)
• 1 small branch of thyme
• 1 piece of orange bark of 10 cm
• Then (at the end of 10 minutes) add the rock fish
• Salt (attention: not too!)
• Pepper
• 1 bit of Cayenne pepper

Let cook for about fifteen minutes, during this time make 3 l. of water to boil, while stirring up from time to time with a wooden spatula and crushing the whole.
Gently empty your boiling water in the pot, stir up and let simmer for 15 minutes on low fire.

Peel and cut approximately in dices:

• 6 potatoes

Reserve for later.
Stop your fire, withdraw the stems of fennel, thyme and the bark of orange of the pot.
Pass to the grinder (large grid) the rockfish, then through a fine grinder. Press well and put it all back in the with the saffron.
In a pan put 4 spoonfuls of olive oil to be heated and add 10 favouilles (crabs) When their colour changes, flame with 2 spoons of marc de Provence. Add potatoes to the favouilles and immerse them with a bit of your "fish soup". They will absorb it while cooking; then add a little water.

Put some slices of large bread in the oven and make them dehydrate. Rub then with a clove of garlic.
Sort the aïoli and the rouille from the refrigerator and put at the table.

10 minutes before passing to table, put up the fire under the soup pot, and then poach your large fish in 6 to 10 minutes according to their size.

In a large dish, pose the potatoes, then the fish delicately above, add mussels and the favouilles.
Put the bread slices in a soup bowl and pour the soupe above.
To be accompanied by a good white wine of the Provence.


Enjoy your dinner!

Squid, calamari: we speak about the same mollusc.

Ingredients for 6 people:

Clean:

6 squids; cut the part above the top of the eyes, throw this head while keeping the tentacles. Empty the pocket by taking care not to bore it. Wash the whole under water. Cut the fins that are along the pocket and put them aside with the tentacles. Cut in short thin straps.

Soak :

• in 1 bowl of milk the crumb of a
• large bread (20 cm length)

Fry gently in a frying pan during 10 minutes the tentacles and the fins then add:

• 150 gr. of small peeled shrimps
• 3/4 of a glass of white wine and let reduce.

Plunge in an pan with boiling water:

• 8 Saint Jacques nuts with coral during 4 minutes starting from the quivering of water. When they are cooked, you will cut them in 2 pieces.

During this time prepare a mince of:

• 6 cloves of garlic
• 8 parsley stems

Pass to the mixer:

• 100 white ham gr. and the bread crumb,
• half of the tentacles, fins and shrimps as well as half of the Saint Jacques nuts and
• the mince of garlic and parsley
• 2 yolks
• Pepper

Fill the squids with the mixture obtained using a small spoon.
A delicate operation easy, as you will have to sew them with some wire so that the filling stays in.
Place the squids a oven-proof dish with and prepare the sauce:

• 2 onions in thin slices
• 3 cloves of garlic crushed
• 2 tomatoes cut in slices
• 1 lemon cut in slices
• 5 dice of 2 cm of butter

Put it all on the squids while placing the lemon and tomato slices on the top.

Add :

• the last half of the tentacles, fins and shrimps as well as the of remaining Saint Jacques nuts
• 3 bay-tree-leaves
• 3 stems of fennel
• 1/2 litre of white wine
• Salt
• Pepper

Cover the dish with an aluminium foil and put in the oven for 1 hour at 200 ° Then throw the lemon discs, fennel and the bay-tree.
Some people pass the remaining ingredients through the mixed and then put the obtained sauce back on the squids, in that case it is necessary to cover your dish with a cloth so that that does not cool down while you mix. Me I leave it just as it is and I serve this dish with rice or spinaches. A treat!

My grandmother, not only being the most fabulous woman, and the ideal granny, was a fine cook as well. I regret not having taken in note all her recipes, but I have marvellous memories of it, of her meals: good flesh and always full of cheerfulness. As I adore the mussels and spicy dishes, she used to spoil me with her mussels à la escabèche, a rare recipe that I always treasure. Sensitive palates should abstain from this dish.

Ingredients

• Open, by small quantities, in a pressure cooker
• 2.5 kg of mussels with a glass of white win.
• Put aside.
• Reduce the liquid to ¾.
• During this time throw 1 shell by mussel
• Place your mussels in ovenproof plate, all flat, in stages and then, cover with a cloth.

Heat gently in a pan:

• 3 spoons of olive oil
• 6 cloves of garlic crushed.
• Then add 1 teaspoon of flour
• 1.5 teaspoonful of cumin
• 1.5 spoon of paprika
• 1 bit of saffron
• 1 good pinch of Cayenne pepper
• 2 spoons of wine vinegar

Then gently pour in some of the mussels-water and simmer for 10 min.
Pour over the mussels and place the dish for 1 min. in the oven.
The dish is ready to be served.

You can make this dish 24 hours in advance. Heated, it will be only better. You might have to add a little water and 2 spoons of olive oil, it is important that the ratatouille doesn’t get dry, it’s a vegetable jam. It can accompany meat, or be eaten on its own.

Ingredients for 6

• 3 green peppers cut into 2, remove the stalk and seeds, put them just as they are on the oven, position grill. No concern: the skin will inflate then blacken. When it is burned, the pepper will be cooked. Take out of the oven and remove the skin. Pass to the strainer, as they drain; then cut in squares of 2 or 3 cm, put them in a stew pan and then aside.
• 1 kg of peeled onions and cut in thin slices: make them fry a little in a frying pan with some groundnut oil at the bottom, take them out with a skimmer and let drain them in the strainer. Then add them to the peppers.
• 2 kg of courgettes (zucchinis), peeled, cut in dices, fry in the frying pan like the onions. When they do not give any more water, the courgettes are cooked. Let them drain in the strainer and add to your other vegetables.
• 2 aubergines: same procedure as for the courgettes.

Add:

• 2 kg of tomatoes: clean them (put the tomatoes in boiling water for a few seconds, then remove the skin), cut in quarters
• 4 spoons of olive oil and
• a bouquet garni (1 celery branch, 3 of thyme, 2 bay-tree-leaves: the whole attached together)
• 1 entire garlic f which you crush the cloves
• 3 pinches of sugar
• 4 pinches of salt
• Pepper

Then add water glass in your stew pan and put at gentle fire for 30 min. lid closed, while turning from time to time.

Before you serve the ratatouille, remove the bouquet garni.

Ingredients

1 boned shoulder of a young sheep, place it flat, skin below, and cut out 250 to 300 gr of meat that exceeds.
200 gr. of small salted ham cut in dices, which you plunge in a pan with boiling water for 5 to 10 minutes.

Then you chop:

• 3 peeled cloves of garlic
• 3 shallots
• a bundle of parsley.

You now will pass to a meat grinder, the pieces of meat, the salted ham, the mince of garlic - parsley and shallots.

Beat then with the fork and mix with your stuffing:

• 1 egg

Add now :

• Salt
• Pepper
• 3 small pinches of thyme And spread it all over the shoulder, roll and tie it up.
• Prepare your sauce
• 6 separately chopped shallots
• 5 garlic cloves
• 2 stems of 2 parsley stems.

Then, prepare separately:

• 8 tomatoes washed (put tomatoes in boiling water for a few seconds, then remove the skin), de-seeded and crushed with the fork.

Take a large pot, warm on a gentle fire 5 spoons of olive oil; put in the shoulder and make it gild while turning it over.

When the shoulder is gilded, add shallots and make them colour lightly, then pour:

• 1 glass of white wine and let reduce.

Add then: garlic and the parsley, tomatoes, and:

• 3 bay-tree-leaves
• Salt
• Pepper
• 2 pinches of thyme;
• 5 minutes later pour in 1 litre of water

Put the lid and leave it simmer for 1h.30 on a low fire.

Cut out the shoulder in parts and serve accompanied by pasta or rice, enjoy your meal!

Enjoy your meal!

It is a dish, that you can prepare 24 hours in advance; you will reheat it during 1/2 hour on a gentle fire before serving.


Ingredients for 6

Cut in 8 parts:

• 3 beef cheeks;
• dice:
• 150 gr. of small salted ham.

Put in a pot:

• 4 spoons of olive oil, gild the small ham, add the meat and lower the fire.

Peel:

• 5 onions and cut into thin slices
• 2 carrots in slices
• 2 stems of celery in pieces of 2 cm.
• Preheat the oven to 180 °.
• Lower your fire and add the onions to the meat.
• Make them gild. Then pour
• 1/2 white wine bottle, let simmer for 10 minutes, and empty the 2nd half of the bottle.
• Pour 1 litre of water, add carrots, celery and
• 3 bay-tree-leaves
• Salt
• Pepper

Let it cook for 10 minutes.
Close the pot and put it in the oven for 1 hour 30

During this time, prepare:

• 4 ripe tomatoes, cleaned (put tomatoes in boiling water for a few seconds, then remove the skin), de-seeded and crushed with the fork.
• 6 cloves of garlic cut in small slices

At the end of 1 hour 30 that your dish has been in the oven, add the tomatoes, garlic and:

• 2 thyme branches
  20 stoned black olives
  20 stoned green olives
• Close the lid and
• Leave in the oven for another 1 hour 30

To be served with pasta.

Pine nuts are the seeds of the stone pine, captured in small and hard shells.

Ingredients for 4:

Mix :

• 15 stems of parsley
• 400 gr chopped mushrooms
• 100 gr pine nuts
• 4 veal cotellets,
• salted

Gently warm in a frying pan:

• 2 spoons of butter boter, fry the veal chops for 4 mns on each side. When the meat has coloured, drain off the butter.

Replace the pan on the fire with the veal chops and add

• 5 spoons of port wine while rubbing the meat over the bottom.

Then add: 20 cl. of water, increase the fire to reduce the liquid then add the mushrooms, the pine nuts and 25 cl of single cream

Cook for 5 mns to thicken the sauce then add:
Salt
Pepper
Place the veal chops on a heated plate, coat with the cream and mushrooms.
Sprinkle with the parsley

Serve with spinach or potatoes.

It is the sandwich of the Provence! A salad in a bread, but not bread any: a gilded and marrow round loaf.

Ingredients

Divide the bread in 2 in its higher part, remove a little crumb and fill with:

• 2 beautiful cracking lettuce leaves
• 4 slices of tomato discs
• 3 slices of onion
• 3 slices of cucumber
• 3 slices of pepper
• 2 radishes cut into 2 lengths
• 1 raw purple artichoke of the land finely chopped
• 1 hard-boiled egg in slices
• tuna
• 2 anchovy filets
• Salt
• Pepper

Sprinkle some olive oil

Close your pain bagnat, and taste it with some olives from nice, if you are afraid to put them inside (very small, they do not exist not stoned).

Ingredients for the dough

Prepare a cake form of 30 to 35 cm and start making the brioche dough :

• 15 gr of yeast, diluted in 1 spoon of tepid milk
• 125 gr of soft butter, creamed

In a bowl add :

• 300 gr of flour
• 1 pinches of salt
• 30 gr sugar
• 3 eggs beaten

Mix all this together and add the yeast, the milk and the butter. Leave the dough for 2 hours. Work the dough and place it in the form. Let it rise 1 hour more. Preheat the oven on 180° and cover the dough with :
1 egg yolk mixed with ½ teaspoon water
Sprinkle the dough with a handful of sugar
Leave in the oven for 30 to 35 mns.

Ingredients for the cream

Pour a 1 litre of milk in a big pan on medium heat together
with 1 vanilla stick, cut open all the way, bring to the boil and let it cool.

Prepare :

• 8 egg yolks, beat them up with
• 200 gr sugar.

Then add :

140 gr flour and mix this while adding slowly 1 litre of milk Put all this in the big pan, high heat and stir for 3 minutes. The cream is cooked and you'll have to put it in another bowl.

Then add :

• 250 gr soft butter, creamed

Mix this all and leave for 1 hour in the fridge.
Take the brioche dough: cut it through sideways so you have a bottom and a top.
Spread the cream out over the bottom, place the top gently. Sprinkle with sugar and leave for ½ hour in the fridge

To be made in 2 sessions: 24 hours interval. The recipe is for 2 cakes of 24 cm diameter for 4 good portions.

Ingredients

The evening before, make the dough : On the working surface spread out 250 gr of flour. In the middle make a little hole and pour in :

• 2 pinches of salt
• 2 dessert spoons of sugar
• 2 dessert spoons of milk
• 1 dessert spoon of water
• 125 gr of soft butter, creamed
• 1 yolk

Work the dough with 1 hand into a ball. Put this ball on a piece of cloth, previously sprinkled with flour, away from heat.

Marinate :

• 1 handful of raisins in 2 spoons of rum

The next morning :

In a bowl, mix the marinated raisins 300 gr candied fruits in small pieces and add

• 3 spoons of rum
• 200 gr soft butter
• 5 eggs

Stir all this.

Take out the dough ball, divide it in 2 parts and spread with a rolling pin (not too thin). Butter the cake forms and place the dough inside.
Spread the mixture from the bowl on top :

• Sprinkle 200 gr pine nuts (100 gr per cake)

Press gently and leave in the oven for 35 mns on 200°

Let them cool down and take them out of the form.

NB : you can replace the candied fruits and the raisins by pine nuts only

Preheat the oven on thermostat 8.

Peal :

7 cooking apples, remove the core and the seeds and cut them in slices of 7 to 8 mm.

MPlace them in small quantities in a non-stick frying pan with, add each time 2 small pieces of butter.

Just when the apples begin to colour, remove them from the pan and place them in a big shallow bowl. Repeat this procedure with all the apples.

Mix in a bowl :

• 15 cl of milk
• 20 cl of liquid cream
• 1 teaspoon of cornflour
• 100 gr sugar
• 5 eggs

Stir all this and add it to the slices of apple.
Butter an oven form and add the mixture.
Leave for 1 hour in an oven on thermostat 8 until cooked.

You will have to serve this dessert at the table in its tin.

This dessert is a winter speciality and is part of the Christmas desserts in Provence.

Ingredients

Mix on the working surface :

• 500 gr of flour
• 1 sachet of dried yeast

Next Shape it in a little hill and make a little hole in the middle where you put in the zest of :

• 1 lemon
• 2 oranges

Next Press 1 orange and add the juice to the hole and add :

• 4 yolks
• 2 spoons of sugar
• 2 pinches of salt
• 100 gr of melted butter
• 3 spoons of milk
• 1 spoon of rum

Mix this thoroughly, form a ball and put this in a cloth on a cool place (not in the fridge). Leave for at least 5 hours.
Sprinkle the working surface with flour and roll out the dough as thinly as possible, 1 mm thick.

Cut the pastry into pieces :

Rectangles of 3 by 12 cm and cut an hole in the middle.
Triangles of 8 cm and make an hole in the middle where you can fold in one corner, without pressing.

In a deep frying pan heat :

• 1 ½ litre of peanuts oil.

When this is hot, put in some bugnes. They should not stick to each other, let them colour lightly during 1 to 2 minutes on all sides.

Remove them with a skimmer and let them drain on kitchen paper.

The recipe requires 10 to 15 minutes work per day over 4 days.

Ingredients

Wash :

1 kg kumquats and cook them in a pan with cold water for 4 to 5 minutes.
Let them drain and rinse them for 10 minutes in cold water.
Let them drain and rinse them for 10 minutes in cold water. Drain and put aside. Make the syrup in a pan with :

• 700 gr of sugar
• 1 litre of water

Bring this to boil and add the kumquats. Bring to the boil again and then leave for 24 hours.
The next day, you drain the fruits and bring the syrup to the boil and add :

• 100 gr of sugar

Place the fruits back in the pan and bring to the boil slowly. Let it cool down for 24 hours.
Drain the fruits and add 200 gr sugar to the syrup and bring to the boil again.
Add the fruits and let it boil gently for 5 minutes.
Let it cool until the next morning.
Place the pan on the heat again and let it boil for 5 minutes.

Then add :

• 1/4 litre of cognac

Pour in preserving jars.
To be enjoyed after a good evening meal.

To be drunk as an aperitif.

Ingredients

Prepare in a basin

• 4 to 6 bitter oranges, cut in quarters
• 3 to 4 lemons, cut in quarters
• 1 vanilla stick, cut lengthways

Let this marinate for 7 days at room temperature in

• 5 litres of rosé wine

Filter and remove and squeeze the fruits.

Make a syrup with

• 900 grs of sugar dissolved in
• 250 cl water

Mix this all together and let it rest.
After 24 hours pour into bottles.

Also to be drunk as an aperitif.

Ingredients

1 litre of eau de vie in which you let marinate for 1 week at room temperature :

• The zest of 6 to 7 lemons, cut in pieces

Filter, remove the zest and add

• 5 litres of white wine

Make a syrup with

• 900 gr of sugar dissolved in
• 250 cl of water

Mix this all together.
Let it clear for 1 week
and then pour this mixture into nice little bottles.

Usually drunk as an aperitif.

Ingredients

In a basin marinate for 7 days at room temperature 155 leaves of a peach tree, collected during the 2 weeks following the collection of the fruits

• 5 litres red wine
• 1 litre eau de vie.

1 week later you filter this mixture and you remove the leaves and add a syrup made of :

• 900 gr sugar dissolved in
• 250 cl water

Pour into bottles 24 hours later.