Casserole of zucchini with fennel

Casserole of zucchini with fennel

Juicy thickened stalk of fennel is bulbous, boiled, baked, put in soups and stews. Leaves resembling dill, added to salads, sauces and marinades. Inflorescence of fennel is used in canning vegetables. And seeds as a spice and flavoring. Do not...

Oil Provencal

Oil Provencal

Oil in Provence or provencal beurre good spread on hot bread, season them with boiled potatoes. You can put small pieces of hot meat or fish. INGREDIENTS shallots – 2 onions green onions – 1 pen capers – 6 PCs. fresh chopped parsley – 1 sprig...

Salad with tongue and tapenade

Salad with tongue and tapenade

INGREDIENTS rice white long-grain rice – 0.5 glass small beef tongue – 1 PC. tomato – 2 PCs. carrot – 1 PC. lettuce – 2 heads of cabbage avocado – 1 PC. onion – 1 PC. salt black olives for decoration – 2 handfuls For tapenade: black olives...

Pie with duck

Pie with duck

INGREDIENTS 200 g puff pastry 2 Magret duck Breasts 9 large mushrooms 2 large tomatoes 1 Cup poultry broth 1 Cup dry red wine large bunch of spinach 6 tbsp. butter 4 pen green onions a few sprigs of parsley, thyme and Basil 1 onion-shallots 2...

Crespo, snack omelet with fillings

Crespo, snack omelet with fillings

This dish hails from Provence, but also our holiday get-togethers it would be appropriate. It is served hot or cold – to make Crespo can be up to 8 hours before dinner. It is very simple, but looks impressive. And fillings for omelets you can...