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Black Olives Tapenade Recipe

by 7 Comments

Tapenade is an olive paste usually served over some crostini bread or bruschette. It is a mix of black olives, anchovies, garlic, capers, thyme, lemon juice and extra-virgin olive oil.

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This is the traditional recipe from Provence, but ingredients and flavors are added or changed all the times.

This recipe has a perfect balance of flavor, and you can add more extra-virgin olive oil if you want a smoother paste.

You can buy prepared Tapenade in a jar, but if you make it fresh you will taste the difference.

 

 

You can use green olives or add sun-dried tomatoes.

It is a perfect summer appetizer but there are many other ways you can serve it:

  • season a pasta,
  • as a spread for a sandwich,
  • to flavor and marinate meat.

Fried pizza, Tapenade socca appetizers

 

This recipe was published in a video proposing 2 Appetizers and you can find the video below.

These are the appetizers featured:

  • Tapenade
  • Socca Farinata

Also on the table but not on the video Neapolitan Fried Pizza.

Black Olives Tapenade Recipe
Print Recipe
5 from 3 votes

Black Olives Tapenade Recipe

Tapenade is an olive paste usually served over some crostini bread or bruschette. It is a perfect summer appetizer but there are many other ways you can serve it: season a pasta, as a spread for a sandwich, or to flavor and marinate meat. 
Prep Time10 mins
Total Time10 mins
Course: Appetizer
Cuisine: French
Keyword: dip, olive paste, starter
Servings: 1 cup
Calories: 911kcal

Ingredients

  • 1 cup pitted black olives
  • 4 anchovies fillets
  • 1 clove garlic
  • 1 tsp capers
  • 3 springs thyme
  • 2 tsp lemon juice
  • 4 tbsp extra virgin olive oil

Instructions

  • If you bought the olives and did not read the label, like me, pit the olives
    pit the olives
  • Remove the green sprout in the center of the garlic clove
    remove the center of the garlic
  • Add all the ingredients into a blender and mix
  • Add more oil if you want to have a smoother paste 
    Black Olives Tapenade Recipe

Video

Notes

Calories 911 calories per serving
Fat 84 gr per serving
Carbohydrates 41 gr per serving
Proteins 10 gr per serving
Sugar 6 gr per serving
Sodium 8447 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
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Tapenade is an olive paste usually served over some crostini bread or bruschette. It is a mix of black olives, anchovies, garlic, capers, thyme, lemon juice and extra-virgin olive oil. #yourguardianchef #dip #spread

Petit Farcis Stuffed Peppers Tomatoes Courgettes

by 6 Comments

Stuffed Peppers, tomatoes or courgettes are called in French Petit Farcis. It is a typical dish from Nice and Provence: Mediterranean vegetables stuffed and cooked in the oven.

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In this recipe, I stuff them with a mix of pork and beef, the most common way to make them.

If you want to use them as a starter or side dish you can fill them just with breadcrumbs flavored with cheese and local herbs, thyme, basil or parsley.

However, if you are using only bread for stuffing, the center can be very dry.

Make sure you use small vegetables and add a softer cheese like mozzarella or feta.

Once you empty the vegetables, you are left with the inside pulp and the tops.

Because I don't like to waste any food, I remove the seeds, finely chop them and mix it with the filling.

They add flavor and juice to the stuffing.

As a matter of interest, I always cut my vegetables over a dedicated vegetable cutting board as it is more hygienic.

I use a Joseph Joseph Large Index Advance Chopping Board Setyou can find on Amazon (affiliate link)

Each board is colour coded and has a symbol indicating its use e.g. meat (red), fish (blue), vegetables (green), and cooked food (white).

 

The Petit Farcis recipe is featured in episode 4 of the video series:

Spring Starters/Spring Started in the Cote d'Azur.

Find all the videos location and their links in the map.

Each Sunday I will publish a video featuring a place to visit, a restaurant and a recipe.

Next week we are staying local, so don't miss it.

Sign up to my YouTube Channel: Your Guardian Chef YouTube

You can watch Nice Market and the Petit Farcis video here below:

Petit Farcis Stuffed Peppers Mince
Print Recipe
5 from 3 votes

Petit Farcis Stuffed Peppers

It is a typical dish from Nice and Provence: Mediterranean vegetables stuffed and cooked in the oven. If you want to use them as a starter or side dish you can fill them just with breadcrumbs flavored with cheese and local herbs, thyme, basil or parsley. However, if you are using only bread for stuffing, the center can be very dry. Make sure you use small vegetables and add a softer cheese like mozzarella or feta.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: French
Servings: 8 people
Calories: 414kcal

Ingredients

For the filling

  • 300 gr mincemeat
  • 300 gr sausage
  • 2 eggs
  • 1 onion
  • 100 gr 3 1/4 oz stale bread
  • 1/2 cup milk
  • 1 tsp salt
  • 1 tbsp parsley
  • 1 tsp lemon zest
  • 1/2 cup grated Gruyere cheese

The vegetables

  • 8 red peppers or
  • large tomatoes optional
  • round courgettes optional
  • large onions optional
  • 2 tbsp olive oil

Instructions

  • Soften the stale bread with milk and let it rest for 30 minutes if the bread is hard
    stale bread with milk
  • Add the mincemeat, the sausages without the skin and the salt
  • Add salt, the onion, parsley, lemon zest and cheese

Preparing the vegetables

  • Cut the top of the tomatoes
    Cut the top of the tomatoes
  • Empty the inside of the tomatoes and add it to the meat. This is optional. If you prefer, remove the seeds and add only the juices
    Empty the inside of the tomatoes
  • Cut the top of the round courgettes
    cut the top of the courgettes
  • Remove the seeds, chop the rest and add to the meat
  • Top the peppers and remove the seeds
    top the peppers
  • Chop the tops of the peppers and add to the mix
    chop the top of the peppers

Stuffing

  • Oil a baking dish
  • Arrange the vegetables and add salt
    arrange the vegetables
  • Stuff with the mix
    stuff with the meat
  • Cook in a hot oven at 180 C - 350 F for 40 minutes

Video

Notes

Calories 414 calories per serving
Fat 21 gr per serving
Carbohydrates 42 gr per serving
Proteins 15 gr per serving
Sugar 31 gr per serving
Sodium 461 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
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Stuffed Peppers, tomatoes or courgettes are called in French Le Petit Farcie. It is a typical dish from Nice and Provence: Mediterranean vegetable stuffed and cooked in the oven. #yourguardianchef #vegetables #Frenchfood

Variety of Local Unusual Fruits and Vegetables to Create a Festive Spirit

by 17 Comments

A quest to find local unusual fruits and vegetables to bring something new to a festive table.

Cherimoya & Chayote 15_2_1Only 1 week to go until Christmas, and I still haven’t decided on the menu. 

To keep my workload manageable but still looking for a wow factor, I start a quest for exotic and unusual fruits and vegetables.

I don’t want to look too far and get overpriced flavorless tropical fruits (once you eat a Mango in Miami you know what a Mango should taste and will not compromise) .

So instead of looking for tropical flavours, I am searching for unusual Mediterranean products that are in season during this Christmas period.

Some of these fruits and vegetables originated from far away countries, but the plants adapted to the Mediterranean climate and now grow locally.

It is fundamental for fruits and vegetables to be produced locally. If they have to travel from far, it usually means that they were harvested too early and so lack flavour. Plus, transportation costs hike up the price.

Not the quality-price ratio I’m looking for!

(see Article The Time-Saving Vegetable Rule)

The products I am searching should be available in local markets or grown in our own garden.

The unusual flavour of those exotic fruits and vegetables creates a festive spirit with no effort, no fat, and plenty of healthy vitamins!

Unusual Mediterranean Fruits

Cherimoya

You may have spotted the Cherimoya in the exotic fruits stand at the Supermarket. It is called Custard Apple in English, and Annona in Italian.
It is originally from South America, but the plant grows well in the Mediterranean climate.

If the fruit is nice, firm and green- don’t buy it!

To be tasty it has to be well matured, soft to the touch, and sporting black stains.

The Cherimoya is a fruit that will not mature well once harvested, and if it’s been picked too early it will be too acidic to eat.

My grandmother use to say that to mature Cherimoyas properly, they have to be stored into a woollen sock. If not, they will turn all black and become inedible.

Cherimoya 1

Cherimoya 2_13_1

I would not take the risk, and so only buy them when they are at the right maturity stage.

When they are properly ripe, the pulp will be smooth, white and creamy and can be eaten with a spoon.

It is sweet and taste like custard, which is why it is called Custard Apple.

You can find out more about it here: cherimoya

Feijoa

Another fruit originally from South America but nowadays well adapted to the Mediterranean climate is the Feijoa.

They are the same size as figs and when cut in half they look like apples with small seeds inside.

You eat them with a spoon. They have the consistency of a soft apple but will taste more like a citrusy passion fruit.

A very tropical flavor in the heart of the Mediterranean.

Here you find an article from The Guardian: Feijoa

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Rowan berries

Rowan berries are in season at Christmas and make fantastic Christmas decorations.

That is all, as far as I am concerned!

I tried them and they are not my favorite.
They have a sandy consistency and lack of taste.

Birds love them though, good for them!

I hung it outside in the garden and it becomes a "live" Christmas decoration with red robins flying in and about.

Quince

In French is called Coing and in Italian mela cotogna.

I always ate the paste when I was little but never saw the fruit.

I couldn't believe it is so common in all the other Mediterranean countries.

Coing Quince Cotogna

remove the quince paste from its mould

Quince paste, Pâte de Coing in French, Cotognata in Italian and Dulce de Membrillo in Spanish.

No doubt about it, it is a traditional recipe for most Mediterranean countries.

I looked at all the various recipes from each country and it seems they are very similar, so call it as you wish, this is the recipe:

Pâte de Coing in English Quince Paste Recipe

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Kaki

My favorite Christmas fruit and tree is the Kaki also called Persimmon.

The best is to eat Kakis when they are well matured and soft. They can be harvest before they are matured.

My friend Anna says: “Store them with apples. They will mature well”

The flesh of the fruit is sweet and smooth like a soft caramel.

Kaki Persimmon 4_5_1

Kaki Persimmon Tree_14_1 bis

In December the tree naturally becomes a beautiful Christmas decoration.

I love to go for Christmas Mass at the Dominican Convent Passe-Prest , just across the street from The Maeght Foundation .

Every December, the Kaki tree in its court yard reminds me that Christmas is almost here!

Sorry Soeur Rose, I could not resist temptation!!

I refrained from picking them last year, but no one harvest the fruits and they all fell on the ground making a mess.

This year I collected few, but I promise this Sunday I will increase my offering at Mass.

Unusual Mediterranean Vegetables

Avocados

You might be surprised to know but avocados grow well here in the South of France.

We saw the tree in one of our neighbour gardens so we decided to plant one ourselves.

All our hopes were lost as for 5 years we harvest no fruits.

Finally, this year 4 avocados appeared on our tree.

I have now harvested them and put them in a bowl with apples hoping they will be completely matured by Christmas or New Years.

Avocado in our garden

Topinambour & Baby chard 1_7_1

Topinambour

Topinambour is not unusual anymore, but it only appeared in all supermarkets recently.

I cooked the Topinambour for Halloween, and you can read about its benefits in the post: Halloween Food Ideas: The Spooky, The Healthy and The Evil

 

Chicory Puntarelle

The Chicory Puntarelle is a fantastic vegetable, which I have not seen around too much.

It is very common in Italy around this time of the year, and you should be able to find it in the market in Ventimiglia.

Puntarelle alla Romana is a classic during this season in Rome.

Puntarelle chicory 2_9_1

Puntarelle chicory 5_11_1

Normally we remove the long leaves and separate the single tooth heads.

The shoots are then cut lengthwise into thin slices and seasoned with a vinaigrette made with olive oil, salt, anchovies, garlic, and lemon.

 

Puntarelle chicory 6_10_1

Combawa

Combawa

I even found the Combawa that Michelin Star Chef Ronan Kervarrec was using to make Gnocchi of San Remo Bay Gamberoni with combawa and samphire grass at the Etoiles de Mougins 2015.

He used the zest to flavour the prawns.

 

Red Tropea Scallions

On my trip to Tropea, I brought back some Red Tropea Scallions. If they are still fresh I will definitely work with them.

Their sweetness cannot be compared to any other red onion or scallion you would buy in the market.

They have to be grown in Tropea, and only if those who have been here known what they taste like.

Red Schallot 1_8_1

Round Aubergine_12_1

Purple Aubergine

The Purple Aubergine can still be found at the market, and I might cook something with them.

They are a perfect Mediterranean ingredient.

They have fewer seeds than the normal one and they are perfect for grilling.

Winning bet!

Cime di Rapa

In the Italian market in Ventimiglia, you can find Cime di Rapa, and they are not common in France. 

They look like little broccoli but have a bitter taste.

In Italy, we usually serve them with the Orecchiette pasta.

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Cherimoya & Chayote 7_3_1

Chayote

There is a vegetable that is not well known but widely sold in every supermarket in the South of France in this period of the year: the Chayote.

In Italian is called Zucchine with needles, as it has soft needles but they are removed before they reach the market.

So unusual but very easy to cook, you can just substitute it for any of your Courgette / Zucchini recipes.

The Best Supermarkets on the Italian and French Riviera

by 2 Comments

Looking for quality/value? Here are some of the best supermarkets on the French and Italian Rivera, including my 2 favourite online stores for Asian and British delicacies and ingredients!

Best Supermarkets in the French and the Italian RivieraThe South of France is full of charming farmers’ markets selling fresh local products beautifully arranged in their stalls. Now look closely at the prices: you might have been caught in a Tourist Trap.

Where do I buy my food? At the Best Supermarkets!

So while I buy my fresh vegetables locally (see article The Time-saving Vegetables Rule, and if you are looking for organic vegetables check the article From Farm to Table),

I take weekly or monthly trips to my favorites Best Supermarkets to stuck up my fridge and pantry.

Here is the list of my top choices listed, with +plus and -minus:

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# 1 Carrefour Antibes,
Chemin de Saint Claude,
06600 Antibes

+ Plus

  • Excellent combination of quality, variety and price.
  • You can find anything at the best quality/value for money.
  • The fish counter is fantastic and has the lowest prices in the region.
  • Close to the Auto-route exit.

- Minus

  • It is always crowded.
  • You can easily waste an entire day shopping, it is immense.

# 2 Carrefour Nice Lingostière,
Centre commercial de Lingostière
RD 6202 - Route de Digne,
06200 Nice

+ Plus

  • Same positives as Carrefour Antibes, but not at the same up market level.
    Probably the sophisticated clientele in Antibes keeps the standard very high.

- Minus

  • It is always crowded, probably even more than Antibes

# 3 Italian Wholesaler in Ventimiglia: Catering

It is a wholesaler, however private individuals can also make purchases by signing up and purchasing a € 2.5 card to enter.

They have fantastic prices and supplies.

+ Plus

  • Excelent prices
  • Plenty of products

- Minus

  • Need to buy in bulk
  • It is far away

# 4 Géant Casino
Route du Bord de Mer,
06270 Villeneuve Loubet

+ Plus

  • Depending on where you live, it is the closest fresh fish counter you can trust, second to Carrefour only for prices.
  • Large selection of products.
  • Very handy if you plan a last minute picnic at the beach in Villeneuf Loubet Plage.

-Minus

  • It can be crowded especially in the summer.

# 5 Carrefour Monaco,
Avenue Albert II
Centre Commercial Fontvieille
98000 Monaco

+ Plus

  • Good Carrefour quality and high standards as in Antibes, and during the winter months the Monaco population reduces dramatically.
  • Worth stopping for food shopping if you are in Monaco.
  • Very good wine selection and fresh seafood.

- Minus

  • Prices can be higher due to the Monaco location

# 6 CONAD CITY
Corso Nizza 9
18039 Latte Ventimiglia,
Italia 

+ Plus

  • If you are in the area it is definitely a must, always open from 7am to 9pm, even on Sundays.
  • You cannot go wrong. Fantastic Italian products at amazing prices compared to French supermarkets.

- Minus

  • No matter when you go, it is always crowded!!

This is my list, and I am always looking for new places.

Do you have a favourite store? Why don't you share it in a comment below?  

Must See in Saint Paul de Vence 2017

by 12 Comments

Welcome to Saint Paul de Vence, what 's on 2017!

 

With the arrival of Spring the French Riviera is becoming busy once again with tourists.

Streets, restaurants, beaches and museums become populated again.

With plenty of activities in the region, it is hard to choose.  My favourites are gourmet and art, and between Saint Paul de Vence and the Fondation Meaght it is going to be a busy summer.

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Come and visit 

(affiliate link)



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Find here the program of activities for the year:

Saint Paul de Vence

Saint Paul de Vence is one of the oldest medieval villages on the French Riviera.

It has been the home of many famous people due to its beauty and its discrete location, from actors to musicians and sports celebrities.

As artists like Matisse, Chagall, Picasso, Braque, Léger, Folon, etc. used to visit on a regular basis, Saint Paul is famous for its modern and contemporary art museums and galleries. 

Saint-Paul de Vence ramparts

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Saint Paul de Vence fountain

Full of history and art, the tourist office offers guided tours for €7 per person.

You can find all information in this link:

Guided Tour

Fondation Maeght

The Fondation Maeght with its unique architecture, hosts a permanent collection of modern and contemporary art from artists like Joan Miró, Alexander Calder, Fernand Leger, Georges Braque, Alberto Giacometti, Marc Chagall and Eduardo Chillida.

There are frequently organized thematic exhibitions, this year they have:

A.R. Penck
Rites de passage
March 18 – June 18, 2017

Eduardo Arroyo
Dans le respect des traditions
July 1 - November 19, 2017

 

For more information here is their website:

Fondation Maeght

Fondation Maeght

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Fondation Maeght garden

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Walking around in the garden, you can enjoy modern art sculptures, beautiful views of the valley and the unusual architecture of the Fondation, built by the Contemporary Spanish Architect Josep Lluis Sert.

Activities and Events

Beside the numerous art galleries in the village, you can also enjoy events that are organized regularly:

Jean-Michel Folon chapel

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Miro in Saint Paul de Vence

Miro in Saint Paul de Vence

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"Saint-Paul se danse"

From Friday 9 June to Sunday 11 June 2017

During a whole week-end, the Verdet Space is turned on the dance: painting, sculpture, photo and conference. In the evening you can attend a show.

For more information visit :

Saint Paul se Danse

National Music Day

Wednesday 21 June 2017

 The sounds of jazz, rock,... float on the balmy evening air in Saint-Paul de Vence, with musicians on restaurant terraces, around every street corner and on stages set up on the village's squares. 

For more information:

National Music Day

National Music Day

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Saint-Paul de Vence festival of chamber music

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"14 July" Village Dance

Thursday 13 July 2017 - 22h00

Place de la Courtine

Come to the village dance in Place de la Courtine at the foot of Saint-Paul de Vence's ramparts. 

Organised by the Comité Officiel des Fêtes - Free entrance. 

 For more information:

14 July Village Dance

Nuits de la Courtine

From Thursday 20 July 2017

to Friday 28 July 2017

Place de la Courtine

Once dusk starts to fall, Place de la Courtine will become a high temple of classical music. At the foot of the famous ramparts, with the Mediterranean Sea on the horizon, let your emotions roam free to the sound of chamber music masterpieces.

For more information;

Festival Saint Paul de Vence

Nuits de la Courtine Saint Paul de Vence

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Feast of Saint Claire

From Friday 11 August 2017 to Sunday 13 August 2017

Every year, the people of Saint-Paul celebrate one of their patron saints: Sainte Claire. From Tuesday to Sunday, throughout the festivities celebrating Saint Claire, there is fun for young and old on Place du Jeu de Boules: merry-go-round, hook-a-duck, a sweet stall, candyfloss, churros and socca...

The climax is a magnificient firework display, with bonfires burning throughout the village.

 

For more information:

Feast Saint Claire

National Heritage Days 

From Saturday 16 September 2017

to Sunday 17 September 2017

Office de Tourisme

Free entrance for events at Chapelle Folon, the Musée d'Histoire Locale and guided tours. Don't miss out! 

 National Heritage Days

Chapelle Folon

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Grape Harvest and Chestnut Festival

Sunday 29 October 2017 all day
From 10a.m. to 6p.m. on Place du Jeu de Boules. 

More information:

Grape Harvest and Chestnut Festival

 

Truffle Market

Sunday 17 December 2017, all day, from 9am to 6pm
Place De Gaulle

Truffles from the Alpes-Maritimes plus a host of other gourmet delights for you to savour and to grace your table during the festive period.

Programme: demonstrations of truffle hunting with truffling dogs, truffles in scrambled egg, mulled wine and music!

For more information:

Truffle Market

Saint Paul de Vence market

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If you want to visit us, make your booking now:

 
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Must see St Paul de Vence

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Why You Should Fry Your Pizza @ Italian Cooking Classes

by 3 Comments

Introducing Italian cooking classes at the Pole Culturel Auguste Escoffier.

The Italian heritage is very strong here in the French Riviera. Nice was part of Italy just 150 years ago and many Italians have continued to migrate to the region ever since.
And Yes, I am one of many!

It is amazing how many last names in the region are of Italian origins.

As a result, Italian lessons are very popular among the local French population and many are looking to learn more about the Italian culture and heritage.

Beside’s the heritage aspect, speaking a little Italian comes in handy when you venture out to the Italian market in Ventimiglia, for Italian flavours at Italian prices.

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My friend Eliana is an Italian teacher here in the region. She is originally from Naples and as many Italians loves to cook.

Very often her students would ask questions about cooking, and as food is an integral part of the Italian culture, she decided to dedicate some of her lessons to teach about Italian cuisine.

The commune of Villeneuve Loubet  couldn’t miss this opportunity and enrolled her to run 5 classes at their Professional Kitchen Classroom at the Mediathec Pole Culturel Auguste Escoffier: Eliana en Cuisine 

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Not surprising, the courses were all sold out within days!

Who could miss this opportunity of learning Italian while eating?
(if you can't, you will find more at the end of the article)

Each class is dedicated to an Italian region; she talks about the regional flavours and the history of their recipes.

First lesson “Cuisine Napolitane”, her hometown.

I couldn’t miss this opportunity and proposed to help out, just so I could attend her class and eat one of my favourite dishes: Pizza !!

Jump to Recipe

The kitchen at the Pole Culturel Auguste Escoffier is magnificent, you feel you are in a Gordon Ramsey Master Class or at the British Bake off show.

6 cooking isles for the students, and the main isle for the teacher. The room is surrounded with glass windows opening into a theater for an audience to watch the class.

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To prepare for the lesson, I helped Eliana to set out all the ingredients on each isle for the 12 students, two for each isle.

The menu for the day was to make Fried Pizza and learn how to make a Caprese Cake..... which has nothing to do with a Caprese salad.

All set with their paper chef hats, the class starts.

Here are 10 golden nuggets we learned from Eliana:

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1. Why fried pizza?

After the second world war, food was scarce. Many houses were destroyed and wooden ovens to cook the traditional pizza were scarce.

On the streets, some women started lighting up fires with large pans of frying oil and fried the pizza dough to earn some extra money.

So it started as street food and was very successful.

Here is how to make them.

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2. How to make the dough

Eliana showed how to prepare the dough from scratch. It is exactly the same as the regular pizza dough.

Water at room temperature to dissolve the yeast, mix it with the flour and fold it.

The best flour to use is what here in France is called ‘Type 55’.

During the class, the students made the dough themselves, placing it in a bowl to rest covering it with a cloth.

But they did not use it!

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3. Why did they not use it?

Eliana explained that the pizza dough should rest overnight;

If not, the pizza will keep rising in your stomach, giving a sense of heaviness and thirst!

The students on each isle had two prepared pizza dough from Leclerc (and the fresh mozzarella).

That is what they used to make the pizza during class, the other they brought back home to use the next day.

4. How we used it?

Eliana made 4 balls with the dough.

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Covering them to rest for 30 minutes under a kitchen cloth.

In the meantime, the students prepared the tomato sauce with garlic and basil and let it simmer away.

While waiting for the dough to rise, Eliana moved to the Caprese Cake

5. What is the Caprese cake

The Caprese Cake is a flourless chocolate cake, where the flour is replaced by grated almonds.

It takes the name from the island off the coast of Naples, as does the salad. Its story, however, is a fortunate mistake!

The chef forgot the flour but the flavour was so good that it became very famous.

It was delicious, you will find the the recipe here below.

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6. How to fry the pizza

Eliana flatten the balls into circles, with the centre thinner than the sides.

The pizza dough were placed into the frying oil and turned on each side for 2 minutes

7. How to serve it?

Once cooked, the pizzas were seasoned with the tomato sauce that was simmering, slices of fresh mozzarella and basil.

She then sprinkled them with fresh parmesan cheese.

They can be eaten immediately (which we did) or warmed up before serving

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8. What else?

Beside the classic mozzarella tomatoes and basil, Eliana also cooked a Calzone with ricotta and cooked ham.

The pizza is filled with the ingredients, folded in half and fried in the hot oil.

The secret for a perfect calzone is to make sure all the air is taken out before frying it.

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10. So why should you fry the pizza?

The advantage of frying the pizza is that it does not have to be eaten right away, like a pizza that has been cooked in a wooden oven.

You can warm it up in the oven just before you serve it.

In Naples, it is the perfect meal when the family is reunited to watch a football match.

They make it ahead of time and during half time, it is warmed up and served.

Would you like to know more about Italian cooking culture?

All the classes at the Pole Culturel Auguste Escoffier are fully booked but Eliana is organizing 2 extra classes for her students:

  • Mardi 25 avril de 10H00 à 13H00: Boulettes à la ricotta et aux épinards – Pâtes et pommes de terre – Tiramisù 34€
  • Samedi 29 avril de 16H30 à 19H30 : Médaillons d’aubergines – Risotto aux artichauts – Gâteau mimosa 36 €

If you don’t want to miss this opportunity email her at: elianaencuisine@gmail.com

In the meantime you can find the recipes below:

Moulin de Mougins, how was it?

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Monday 26th of September 2016 I was invited at Le Moulin de Mougins to meet with producers, artisan and winemakers.

Organized at the luxurious Hotel Le Moulin de Mougins near Cannes, the suppliers of their Michelin Star Restaurant were showcasing their best products.

Among my favourite producers: La Cambusa & Casa Dalmasso.

There was plenty of delicacies to choose from: cheese (my first stop), meat, fish and a fantastic Bar to taste wines and cocktails.

 

This is what I saw:

Le Moulin de Mougins

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Peach Tarte Tatin with Calvados and Pistachios

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Tarte Tatin is a typical French recipe usually made with apples.

peach-tarte-tatin-23_3_1 Jump to Recipe

Though I love this version with peaches and since the season is almost over, I make it quite often this time of the year.

The peaches add a nice summer freshness to the caramel and the smooth pulp a delightful contrast to the crunchy crust.

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Peach Tarte Tatin with Calvados and Pistachios
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5 from 6 votes

Peach Tarte Tatin with Calvados and Pistachios

Tarte Tatin is a typical French recipe usually made with apples. Though, I love this version with peaches and since the season is almost over, I make it quite often this time of the year.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Desserts
Cuisine: French
Servings: 8 people
Calories: 310kcal

Ingredients

For the caramel and topping:

  • 50 gr butter
  • 100 gr castor sugar
  • 3 matured peaches or apples for the original version
  • 30 gr peeled pistachios
  • 1/3 cup calvados or cognac

For the short pastry

  • 100 gr good quality butter at room temperature
  • 200 gr flour
  • 1 egg
  • 2 tbsp water
  • 1 pinch salt

Instructions

  • Peel the 3 peaches and cut them in half to remove the kernels, while trying to make some nice round shapes!
  • Prepare the short pastry by combining all the ingredients, wrap it in cling foil and put it in the fridge.
  • Pour the butter and sugar into a round metal baking tin and heat up on the stove to make the caramel
  • As soon as the caramel starts turning yellow
  • add the pistachios and the peaches with the round side facing down. Let it simmer for 5 minutes at a very low heat.
  • In the meantime roll the short pastry in a round shape, the same size as the baking tin.
  • Add the calvados to the peaches and let it evaporate for another 5 minutes.
  • Cover the peaches with the short pastry, ensure the edges are inside the tin covering the peaches and touching the caramel. Don’t try to fold them nicely, you will risk to burn yourself. Make some holes with the tip of a knife, this way the steam will come out while cooking.
  • Bake in a hot oven at 180 C for 35 minutes.
  • Once it is ready, take it out of the oven and turn it upside down immediately on a serving dish.
  • Make sure all the caramel at the bottom of the tin is poured over the tart before it cools down, otherwise it will sticks to the tin.
  • Serve cold with a good quality vanilla ice cream.

Notes

Calories 307 calories per serving
Fat 18 gr per serving
Carbohydrates 33 gr per serving
Proteins 4 gr per serving
Sugar 13 gr per serving
Sodium 159 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely
Peach Tarte Tatin Calvados and Pistachios

Gastronomy on the French Riviera: le marché du Mas Candille

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If you want to discover the gastronomic richness of the French Riviera, you cannot miss le marché du Mas Candille.

LE MARCHE VISUEL 800

Le Mas Candille is a prestigious 5 star hotel set in 9 acre park next to the medieval village of Mougins.

Just 10 minutes from Cannes, Mougins is an important gourmet spot of the French Riviera.

Every year, during the winter months, Le Mas Candille with Michelin Star Chef David Chauvac organise a series of Market and Wine tasting events to promote their “handpicked” suppliers.

A small and friendly Gastronomic Adventure on the French Riviera, where you will find amazing delicacies and fantastic wines.

Here is a quick review of the last event....don’t miss it next time !

If you want to find out more about Gastronomic Event in the Cote d'Azur read the article 

Discover Gastronomic Food Events on the Cote d Azur 2017