Now that we're in lockdown in France and our weekly market has been annulé, or cancelled until further notice, I decided to make the most of the vegetables that I had and came up with a recipe that I called Compost Soup. Its ingredients comprise of everything you Leaf to Root Soup and Celery leaf pesto[Read More]
Recipes
Spicy chickpeas
Its summer here in Provence and with all the lovely tomatoes, lettuces and vegetables in the market, all I want to eat is salad for lunch. But to save it getting monotonous, I like to add different things to the basic lettuce, tomato, cucumber, radish combination; so Spicy chickpeas[Read More]
French Regional Food
I remember my mother telling me with some incredulity that she had a friend who read cookbooks in bed, as someone might read a novel. With four children to feed at the end of a hard day’s work, cooking was a necessity for her rather than a pleasure and she cooked French Regional Food[Read More]
Medlar Jelly
Medlars are not something easily found in the market, at least not that I have ever seen. You need your own medlar tree, or know someone who has one, in which case, in my experience, they will be keen for you to help yourself. Medlar, much like the quince, or rather even more Medlar Jelly[Read More]
Pâte de Coing, Quince Jelly or Membrillo
October, Novermber is the time of year when quince appear in my local market in Tarascon. They’re not cultivated commercially like apples or pears, so you’ll have to look out for them and most probably will find them on a paysanne or small holder’s stall, who will have picked Pâte de Coing, Quince Jelly or Membrillo[Read More]
