Showing posts with label Yummy !. Show all posts

Wednesday, April 20, 2016

Ratatouille





RECIPE for 6 people. 

What you need : 

• 500g of zucchinis
• 500g of tomatoes
• 1 red pepper
• 1 green pepper
• 1 yellow pepper
• 2 little eggplants
• 4 cloves of garlic 
• 2 onions
• 10cl of olive oil
• salt, peper



FIRST STEP :

Clean the zucchinis and the eggplants.Cut the zucchinis in slices and the eggplants in cubes.


SECOND STEP :

Peel and mince the garlic and onions. Cut the peeled tomatoes in cubes. Clean the peppers, cut the peduncles, eliminate the dividers and cut the peppers in thin strap. 


THIRD STEP : 

Heat oil in a pot, put the zucchinis and the eggplants until they are gilded. Then take it off with a skimmer.


FOURTH STEP : 

Put the peppers, garlic, and onion in their place. After 5min add the tomatoes. Toss and add the zucchinis and eggplants, salt and pepper.


FIFTH STEP : 

Let it cook one hour at low heat without cover. Thanks to than the water of the vegetables will evaporate. Serve as you prefer, cold or hot. 


Which wine with this provencal dish ?


The diversity of this dish permit it to accommodate with the three types of wine : red, white or rosé. However the wine has to be young and leaked. It has to come from provence too. For example a red wine from Costière de Nîmes will be perfect or, if you prefer a white wine you can choose a wine from Bandol. 

Saturday, April 16, 2016

Easter Brassadeaux

Picture : Pinterest


Even if Easter is finished, we really wanted to give you this recipe because it is a typical pastry from Provence.

Actually, the word Brassadeau (which has the word « arm » in french in its name) comes from Middle Ages : engaged people had to put this orange blossom pastry around their wrists to show they were together.

Today it is just a traditional Easter pastry but it is delicious, you need to taste it ! As always in our recipes, you will find a great Provençal wine to match it.

Ingredients

-       600 g of bread flour
-       3 soup spoons of orange-flower water
-       4 eggs
-       50 mL of warm milk
-       80 mL of warm water
-       140 g of sugar
-       50 g of soft butter (in cubes)
-       2 teaspoons of dried yeast

Recipe

1 Put every ingredients, except butter, in the bread maker. Start with liquid ingredients
2 Start the program « only dough »
3 When the dough roll is made, add butter
4 Put wax paper on two pastry plates
5 At the end of the program, degas the dough and make 8 to 10 balls
6 Make a hole in the ball center and enlarge it in order to create the ring shape
7 Preheat your oven at 200 °C (400 °F)
8 Boil some water in a saucepan and put the rings in it for about one minute
9 Mop the rings up and put them on the plate
10 Put some pearl sugar on the rings
11 Put the rings in the oven for 15 to 20 minutes

A wine to be served with

We recommend to choose a straight white wine, it will be perfect with this pastry. Indeed if you choose a sweet wine there will be too much sugar in this recipe. We selected the Château du Galoupet Côtes de Provence which is wonderful !



If you try this recipe, feel free to leave us a comment below and to give us your feelings about it ! We are eager to read you !

Friday, April 8, 2016

Coq au Vin


Preparation time : 30 minutes
Cooking time : 120 minutes

 Ingredients (8 people):

 - 1 cock of 3 kg cut in pieces
- 1 bottle of red wine 
- 250 grams of bacon
- 250 grams of mushrooms of Paris
- 1 minced onion
- 2 carrots 
- 2 cloves of garlic
- 1 tablespoon peppercorns
- 50 cl of veal stock
- 50 cl of cognac
- 3 tablespoon of oil
- 1 tablespoon of flour
- salt, pepper

 Preparation of the recipe:
The day before : place the cock in a bowl with onion and carrots. Pay the wine and add peppercorns. Cover and let all night or all day.

The same day : drain the pieces of cock and vegetables. Heat the oil in a casserole, put the pieces of cock and leave nicely brown on the face. Once golden, remove them and put the vegetable instead. Live them for 5 minutes, sprinkle all with flour, stir well to coat the vegetables. Replace de pieces of cock, add the garlic cloves, heat the cognac, pour it and flame. 
Wet all with wine, add veal stock, salt and pepper. Bring to the boil, cover and reduce the heat. Simmer 2 hours 30 over low heat. 
Chop mushrooms. Brown them with bacon during 5 minutes.

It's ready to enjoy ! 

Monday, April 4, 2016

Olive Delight


Olive delight made in Provence 

The best ways to savor olives

Here are the tastiest recepies.

Olives can be enjoyed in all its forms, as a starter, principales dishes and can even go well with all your dishes !

Olive oil
Use it to cook or make your salad dressing !

Tapenade
Black, green or red, it will delights your aperitifs !

Stuffed olives
Stuffed with garlic, anchovies or dried tomatoes, they are ideal in a mixed salad or for aperitif !

Olive Cake
Spongy and tasty... to eat at any time of the day !

Thursday, March 31, 2016

Daube provençale



Make-ready time: 15 minutes 
Time of cooking: 60 minutes 
  
Ingredients (for 8 people): 


You wish to add the whole list in your smartphone ? Flash this QR code!


- 2 kg of ox with thin stew standard chuck,galinette crossed approximately pieces 
- 1 onion 
- 1 carrot 
- 2 sheets of bay-tree 
- 2 cloves of garlic 
- 1 bunch of thyme 
- pepper and salt 
- a fine peeling of a large orange taken at least8 days before and quite dry 
- 300 G of stoned black olives 
- 2 spoonfuls with soup of coulis or thicktomato sauce 
- 2 spoonfuls with olive oil soup 
- 1 red wine bottle Côtes-du- Rhônewine (redpreferably Gigondas or Vacqueyras) 
  
Preparation of the recipe:

 In a salad bowl, to put the meat, onion and carrot finely cut, peeled garlic, thyme and the bay-tree, the pepper and the zest of orange crossed. 

 Pour the wine and let macerate from 12 to 24:00 with the expenses. 

 The following day, drain the meat and make it return in jumping, very hot oil, piece after piece, deposit it in a pressure cooker. 

 Then carry the marinade and its ingredients to boiling in the jumping one having been useful for the meat during 5 mn. 

 Pour on the meat,  salt (but not too much because you will add olives at the end of the cooking), add the tomato sauce. 

 Close the pressure cooker and  let cook 1:30 starting from the rotation of the valve which must turn at slow speed.
Let cool the casserole, open and add black olives and 2 spoonfuls with olive oil soup.

 Bon appétit!

Wednesday, March 23, 2016

RECIPE of the typical Bouillabaisse from Marseille





RECIPE for 5 people. 


What you need : 

  • 1,5 kg of fish (borbot, red mullet, conger, whiting)
  • 5 weeder crabs 
  • 1/2 leek
  • 2 tomatoes
  • 1 onion
  • 1 glove garlic
  • some dried orange peel
  • saffron
  • 5 slices of stale bread
  • 3 tablespoon of olive oil
  • salt & pepper



FIRST STEP :

Clean the fish. Peel and cut the garlic and onion. Peel scoop and cut the tomatoes. Clean the leek.



SECOND STEP :

In a big pot, put the onion, leek, garlic, tomatoes, orange peel, saffron, some pepper and salt and the oil. Then add all the fishes.



THIRD STEP : 

Cover the top and shake it during some seconds in high heat. Add 3 liters of hot water and wait for boiling. Let it boil 5 minutes and then add the crabs. Continue cooking and add more salt and pepper if it is necessary.



FOURTH STEP : 

Put the fishes in a dish and the broth in an other one with the slices of stale bread. Serve immediately. 



Which wine with this provencal dish ?



To go with this dish you need to have a wine of quality : dry, expressive, round and even warm, knowing to face the flavors of fishes. Blanc or Rosé, both will be adapted to this dish. A white wine from Bandol or Cassis in Provence can be perfect.
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