Posted on by Myfrenchkitchen

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 almost too embaressed to post it, but if you’re like me and prefer simple and quick, but still delicious, this recipe is for you.

Recipe

  • Four slices of crusty country bread.
  • Goats cheese
  • 4 slices of prioscutto ham
  • 12 small figs or 8 large ones
  • honey
  • freshly milled pepper
  • roquette sprouts
  1. Toast the country bread on both sides.
  2. Leave to cool and spread or places slices of goats cheese on the toasts.
  3. Tear the prioscutto ham into pieces so you don’t pull the whole slice of ham off the bread with the first bite.
  4. Break open the figs and place on the prioscutto ham.
  5. Drizzle with honey, sprinkle with freshly milled pper and top off with some roquette sprouts.

Serves 4 people

Pinch of salt

  1. Serve as a lunch with a green salad and pungent vinaigrette.
  2. Use a baguette instead of country bread.
  3. Use ricotta instead of goats cheese.
  4. Use other fruits like peaches or plums or even strawberries instead of figs. See my post, Baguette with red fruit and parma ham
  5. Leave out the sprouts and place under the grill for a few minutes.

The Provencal market

If there is anything that I adore, it is browsing the provencal market with a basket in hand. Even if you go home with an empty basket, the ambiance and joy of a market is already a gift to take home. There is something for everyone, from fresh local produce to meat and cheese, flowers and clothes, leather and pottery, nik-naks and art. I bought some sunflowers from Carpentras, a huge bunch and it is on this high note that I say goodbye to summer !

à bientôt

Ronell

Posted on by Myfrenchkitchen

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 one 400 g can of peeled tomatoes. Add one 200 g can of tomato coulis. Add two TBSP of balsamic vinegar and a drizzle of freshly squeezed lemon juice.. Season with salt and pepper. Let it simmer for about 20 minutes to reduce the sauce until thick.
  • Boil fresh or a packet of spaghetti for 4 people according to the instructions. Fresh pasta takes two minutes to be al dente. Drain and pour into a large serving bowl.
  • Pour the sauce ove the pasta. Shred a handful of basil leaves onto the pasta and drizzle with some olive oil.
  • Serve with freshly grated parmesan.

Serves 4 people

Suggestions

  • I prefer to serve the tomato sauce with either fresh spaghetti or fresh linguine.
  • Add a tsp of sugar if you prefer a slightly sweeter sauce.
  • If you use fresh tomatoes, peel the tomatoes first and make the cooking time a bit longer.
  • You can also add some tomato paste to the sauce for a deeper tomato taste.

Winter in Provence.

Saint Saturnin les Apt. This is our town and here are a few images of it in winter. Provence is quiet in winter with most places closed. But that doesn’t take away from its beauty.

Village house

Village house in St Saturnin les apt

Joseph Talon, the father of Trufficulture

la mairie de St Saturnin les Apt