Posted on by Myfrenchkitchen

Chimichurri, my Provencal way

We love chimichurri with fish and meat.But we dont like hot, spicy foods. So I adapted the chimichurri to a more mediterranean, provencal taste with herbs and vegetables that grow in abundance locally.

Recipe

  1. A big handful of fresh parsley
  2. A big hanful of fresh coriander
  3. Two cloves of garlic
  4. Half a red sweet pepper, diced into small cubes
  5. small white onion, finely chopped
  6. Olive oil to taste
  7. red wine vinegar to taste
  8. Salt and pepper
  9. A pinch of piment d’espelette
  • Finely chop the fresh herbs.
  • Cream the garlic cloves in a mortar and pestle and add herbs.
  • Add the vinegar to taste.
  • Add the diced red sweet pepper.and chopped onion.
  • Add the olive oil and other ingredients and mix until you have a thick runny sauce.
  • Season to taste with salt and pepper.
  • Finish off with a pinch of piment d’espelette.

A pinch of salt:

  • Use chilli peppers instead of sweet pepper to give punch to your chimichurri.
  • Add other fresh herbs from you garden, reduce the quantitites the more herbs you use.
  • I prefer two different herbs at the most.
  • Add a little white balsamic vinegar for a touch of sweetness.
  • Can be kept for about 4 days.

Serves 8 people

Posted on by Myfrenchkitchen

Cherry tomato and feta bake with pesto.

This tomato feta bake is a recipe that’s been going around for a few years. I’m a bit late on the wagon, but here it is, with a twist. In summer we devour tomatoes. We are accustomed to picking our own tomatoes from the potager for the last 10 years, but here in Provence we don’t have a potager yet, having moved here only January this year. It is in the pipeline for next season, but in the meantime we rely on the Provencal markets of which there is one in a town each day of the week. So no excuse not to have fresh local tomatoes in the bowl!

We serve this tomato dish with just about everything as a side or on its own with crusty, rustic country bread. It makes a delicious sauce which all goes to waste if you don’t mop it up with bread. Originally on the internet and on TikTok it is served over pasta. It can be lunch or dinner or apero. I serve it here with baked salmon and I can’t tell how well they match together. You have to try it for yourself.

The ingredients are very simple and available. And of course you can play around with herbs and onions, omit the onions if you wish, or even change the feta cheese for goats cheese.

Recipe

  • A handfull of cherry or grape tomatoes
  • half a red onion
  • block of feta cheese
  • several branches of fresh thyme
  • Fesh basil leaves
  • 3 cloves of garlic
  • olive oil
  • balsamic vinegar
  • salt and pepper
  1. Clean the tomatoes and add to an ovenproff dish.
  2. Add the block of feta cheese and press it inbetween the tomatoes.
  3. Clean and finely slice the onion, add to the tomatoes and feta.
  4. Chope the garlic and sprinkle over the tomao feta.
  5. Sprinkle with fresh thyme and drizzle finally with olive oil and a splash of balsamic vinegar.
  6. Season with salt and freshly milled pepper.
  7. Bake in a preheated oven at 210 degr C for 15 to 20 minutes, until the tomatoes are shrivled.
  8. Remove from the oven and serve with pesto and fresh basil.

Serves 4

A pinch of salt

  1. Use goats cheese instead of feta cheese
  2. Use any other fresh herb of your choice.
  3. Add some drizzled freshly squeezed lemon juice.
  4. Sprinkle grated lemon peel over the feta
  5. Use shallots instead of red onion.
  6. Use a mix of grape and cherry tomatoes.
  7. Bake at a higher temperature for a shorter time, until the tomatoes are charred.

A bientôt!

Ronell