Posted on by Myfrenchkitchen

Salmon sandwiches.

When the temperature starts to warm up, the days become sunny and warm, the desire to eat al fresco lights up and the shade of the lime tree invites to linger. Simple and cool is always a winner on hot days and a salmon sandwich is just the thing. Perfect for lunch and made from leftover salmon makes it quick to serve.

  1. Place cold flaked salmon to a bowl. Add chopped spring onion, chives and fennel to the salmon. Season with salt and pepper and drizzle with freshly squeezed lime juice.
  2. Cut fig bread into slices and toast lightly. Butter the slices with mayonnaise. Add a spoonful of salmon on top of each slice and serve with a green salad.

The first days of June were still a bit of iffy, but now it is beautiful and I think summer is here! The garden struggled this year with the late frost we’ve had and is only coming into it own.

Posted on by Myfrenchkitchen

Semi oven dried tomatoes.

I prefer semi dried tomatoes to fully dried ones. They are much more flavorful than the often leathery and chewy dried tomatoes. In a salad they are unbeatable, with pasta unforgettable and as a crostini for apero with a glass of wine , just delightful. I don’t give quantities in this recipe, it depends on how many tomatoes you have on hand. I used tomatoes from our potager which is bountiful at the moment. So come on, make your summer linger a bit longer and dry some seasonal tomatoes, from your own vegetable patch or from the market!

Recipe:

  • plum or roma tomatoes
  • salt and pepper
  • olive oil and sunflower oil
  • dried provencal herbs
  1. Preheat the oven to 130 degrees C.
  2. Line baking trays with baking paper.
  3. Wash and dry the tomatoes, cut in half and remove the seeds.
  4. Place the tomatoes in rows, cut side up on to the baking trays.
  5. Drizzle with olive oil and season with salt and pepper.
  6. Bake for about 2 hours or until the tomatoes start to curl up at the sides. Turn the heat down to 100 degr C and bake for another hour. Keep an eye on the tomatoes from now on so they don’t burn.
  7. Remove from the oven, leave to cool and add tightly packed to glass jars with lids and fill with olive oil or a mix of olive oil and sunflower oil, Store in fridge. ( Will keep for about 2 weeks) Use the oil for cooking or vinaigrette.

In the potager.

Tomatoes from the potager.

Wash and dry the tomatoes.

Cut the tomatoes in half lengthwise and remove the seeds.

Place cut side up onto baking tray.