👩🍳 Food + 🍷 Wine + 🤭 Fun 🤸♀️
Sunrise Tellin Risotto Tellins are little seashells that are very common on the Mediterranean coast, especially near Sète in the Languedoc. My mum used to cook them with rice, just like in this recipe. 1,5 kg Sunrise Tellins 200 ml White wine 500 ml Water 1 tablespoon Olive oil 1 Onion 50 g Grated Parmesan …
With this recipe I introduce you to two local products from the South of France: Noilly Prat, a vermouth made in the small town of Marseillan, between Montpellier and Béziers, and zézettes de Sète on Wikipedia, which are small biscuits made with olive oil and a local sweet wine called “Muscat de Frontignan“. Time: 30 …
I had in the freezer some white fisf fillets and some squid, and as I like cannelloni, I made a Mediterranean version of them, using some saffron, this magic spice that I love. So please find below my recipe… Serves 6 – 1 hour. Fish & Squid 400g white fish fillets (cod, seabass, sole, etc.) …
A slightly different version from the classic Iitalian Tiramisu, with some Languedoc influences, to use the last figs of the season. For those of you who have never heard of Noilly Prat, it is a vermouth made in the small & beautiful town of Marseillan in the Languedoc. It is mostly used in cocktails but …
This is a very quick and easy Strawberry & White Peach salad recipe, using some Muscat de Frontignan for the Languedoc touch 😉 Serves 4 – 10 minutes Ingredients 400 g strawberries 4 white peaches 250 ml Muscat de Frontignan 4 tablespoons honey 4 fresh mint leaves Recipe Cut the strawberries in halves and the …
Today let me introduce you to a recipe that means a lot to me, as it was my mum’s specialty: Stuffed suid from Sète. The recipe was already in my seafood macaronade, but it deserved a dedicated post. What should you drink with it? A local Picpoul de Pinet, of course! Serves 3/4 – Preparation …
“Brandade de morue” is a local specialty from Nîmes, in the South of France. It is a sort of fish mash. It takes its name from the verb “brandar” which means in occitan (old local French language) “to shake”. As a matter of fact, to make a perfectly creamy and smooth mash you will need …
This is the first time I ever manage to make my own ravioli! The secret: you should not put too much stuffing and you should try not to put any air in them (otherwise they explode while boiling…). This recipe requires a bit of time and skill, but you can always buy your pasta dough …
This week-end there is a Festival in the town of Arles (Festival des Sud). This gave me the idea of a tart with a “Camargue touch”, with ingredients typically from that region: Camargue rice of course, Salt Cod Brandade (that you can buy easily in France, otherwise see my recipe here), black olives and fresh …