Provence Calling

Dark chocolate cake with poppyseeds and walnuts

angela — Fri, 08 May 2020 12:42:35 +0000

As the snails are back in my courtyard and the countryside is covered in poppies on my lockdown walks I decided to be lazy and re-post this. Besides that there’s a recipe for a dark flourless chocolate cake for those that can’t find flour on the supermarket shelves, or are gluten intolerant. From snails (and Dark chocolate cake with poppyseeds and walnuts[Read More]

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Leaf to Root Soup and Celery leaf pesto

angela — Fri, 03 Apr 2020 19:11:10 +0000

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 normally throw away or put onto the compost Leaf to Root Soup and Celery leaf pesto[Read More]

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Walking the Golden Road on the Preseli Hills

angela — Tue, 29 Aug 2017 19:55:05 +0000

Last week I found myself in Pembrokeshire, Wales, taking part in a 14 mile walk across the Preseli Hills in aid of the Busoga Trust. It all started with a round robin email sent by Lucy Bakr of Saint Remy, Provence, to raise money for the charity that builds wells and water sanitation schemes in Walking the Golden Road on the Preseli Hills[Read More]

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Fermenting Vegetables with Sandor Katz

angela — Thu, 27 Jul 2017 15:50:48 +0000

It seems that the subject of fermented foods is a hot topic right now. So I was thrilled to be invited by Vanessa Kimbell to The Sourdough School Fermentation Garden Party on a sunny day in June. Besides a delicious lunch there were also plenty of tasty treats to sample, from MisoTasty, Kambucha, beer and Fermenting Vegetables with Sandor Katz[Read More]

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Spicy chickpeas

angela — Sun, 12 Jun 2016 15:15:25 +0000

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 sometimes I’ll add half a goats cheese, sometimes Spicy chickpeas[Read More]

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French Regional Food

angela — Tue, 22 Dec 2015 22:38:39 +0000

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 what she French Regional Food[Read More]

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Medlar Jelly

angela — Tue, 01 Dec 2015 09:50:37 +0000

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 so, has Medlar Jelly[Read More]

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Pâte de Coing, Quince Jelly or Membrillo

angela — Wed, 11 Nov 2015 10:07:57 +0000

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 them that morning from his own Pâte de Coing, Quince Jelly or Membrillo[Read More]

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Lower Buckton Country House, a very foodie, horsey, place to stay

angela — Wed, 30 Sep 2015 22:50:32 +0000

Staying at Lower Buckton Country House is an opportunity to experience a slice of English country life at its eccentric best. Situated on the Herefordshire, Shropshire and Welsh borders it is a short distance from Ludlow which is renowned for its many restaurants and annual food fair. When you arrive, Henry or Carolyn, will show Lower Buckton Country House, a very foodie, horsey, place to stay[Read More]

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Making bread with Mark Stambler of Pagnol Boulanger

angela — Thu, 16 Apr 2015 15:29:00 +0000

Last December and January, I found myself unexpectedly in Los Angeles. My only regret, other than being away from my husband and dogs, was that I had enrolled in a day’s sourdough making class with Vanissa Kimbell, which I had been very much looking forward to. When I sent her an email, expressing my regret Making bread with Mark Stambler of Pagnol Boulanger[Read More]

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