“Figolu” Provençal Fig Rolls

SWEET & TREATS

"Figolu" Provençal Fig Rolls

Figolu is a sweet shortbread dough made with spelled flour, stuffed with fig paste and flavoured with orange blossom. Inspired by an easy homemade French recipe a favourite in our home. This is possibly one of my favourites – the stickiness of the fig inside is incredibly moorish and perfect with a cup of mint tea!

In Provence I would have make this with a “petite épeautre” translating as small spelt, which is completely different than the conventional spelt you can find. However in the UK I have adapted the recipe to use wholemeal spelt and it is equally as delicious.

I have also made 2 batches one traditional and another batch where I used little mooncake mould to form the biscuits but to be honest the traditional version tasted nicer… However they look very pretty as you can see on some of the pics so I shared them with you!

Prep Time20 min
Cook Time25 min
Total Time45 min
Ready in1 h 15 min
Resting Time30 mn

Cuisine
- French
- Baking
- Provençal
Course
- Dessert
- Afternoon Tea
Suitable for Diet
- Vegan
- Vegetarian

PROVENCAL DOUGH

250g Wholemeal Spelt Flour
8 Tbsp. Olive oil
4 Tbsp. Orange blossom water
4 Tbsp. Water
4 Tbsp. Brown sugar
Pinch of salt

FOR THE FILLING

300 g of Figs
1 Tsp. Liquid vanilla extract

FOR DECORATION

Dusting of Golden icing sugar

Method

1

Mix the flour and salt.

Then add all the other ingredients for the dough. Mix without over working the dough until you obtain a smooth and homogeneous ball. Lightly flour and keep in a bowl with a film on the top – let it rest for 30 minutes.

2

Meanwhile, cover the figs with hot water and leave to rest for about 20 minutes to soften the skin. After 20 minutes drain the figs, remove the tails and mix in a blender until you obtain a thick unctuous paste.

3

In another bowl, mix together the vanilla extract, melted butter, beaten eggs and 180 ml of warm milk. Add the wet ingredients to the dry ingredients and mix with a wooden spoon, then add the apple and gently stir to combine. Spoon the batter into the prepared tin, filling each case to 3/4 full.

4

Now roll your dough into a rectangle of 20 cm by 50 cm. Lightly flour the top of the dough if necessary so that it does not stick.
Place the fig paste in the middle of the pastry as if you were making a sausage roll. Now fold the pastry and cut in half.

Roll each “sausage” to seal it and slightly stretch it, but without applying too much pressure.

5

With a sharp knife cut into 5 cm pieces, and with a fork press on each of them gently to give them a little indent that will create texture once cooked.

6

With a sharp knife cut into 5 cm pieces, and with a fork press on each of them gently to give them a little indent that will create texture once cooked.

Enjoy… Bon appetit! ♥♥♥

Mendiants

SWEET & TREATS

Mendiants

Mendiants or if translated “Beggars” are often made with a candied fruit, almonds and pistachios. I decided to use cranberries, crystallised ginger and pistachios as this combination glistens with the colour of Christmas.

Traditionally from Provence, Mendiants form parts of the 13 desserts given at Christmas. The colour of the fruits and nuts applied to the chocolate evokes the symbols of the four orders of beggars of the Church, reminiscent of the robes of the orders of beggar monks of the Church of the Middle Ages:

Franciscans / gray brothers (founded in 1209) represented by raisins
Carmelites / brown brothers (founded in 1206-1214) represented by hazelnuts, walnuts
Dominicans / white brothers (founded in 1215) represented by almonds cut in half
Augustinians, the brothers of St. Augustine /dark purple (founded in 1244-1256) represented by figs, cranberry berries

These little gourmandises take minutes to create and will make the perfect treat for your Christmas guests, so let’s get cooking

Traditionally from Provence, Mendiants form parts of the 13 desserts given at Christmas.

Prep Time10 min
Cook Time20 min
Total Time30 min
Serving Size30/40 Mendiants

Cuisine
- French
- Provence
Course
- Dessert
- Treat
Suitable for Diet
- Vegan
- Vegetarian

Ingredients

200g of 70% Dark chocolate
30g Crystallised ginger
30g Dried cranberries
30g Pistachio nuts – chopped
Sea salt flakes

Method

1

Lay two sheets of non-stick baking paper on a flat surface. Turn the paper over and place on a cool flat surface or baking tray.

2

Prepare all your topping ingredients. So chop the ginger, cranberries and place in small bowl to be used. Lightly toast the pistachios and keep aside.

3

Chop the chocolate into small pieces and place in a heatproof bowl and cook au bain-marie. A bain-marie is the method of cooking above hot water in a small saucepan – Fill the saucepan with water up to a quarter and bring to a gentle simmer. Place the bowl on top, making sure that the water does not touch the bottom of the bowl (your bowl needs to be large enough not to fit entirely into the saucepan). Melt the chocolate without stirring and remove from heat but keep the bowl in the saucepan so it remains melted.

4

Using a teaspoon, spoon the chocolate onto the baking paper in batches of five. Decorate with pistachios, ginger, cranberries and a few sea salt flakes.

5

Continue in batches with the rest of the chocolate but you will need to work quickly, it will get messy with a lot of chocolate to lick!!!

6

When set, carefully peel off the paper and place into small cellophane bags, tie with a pretty ribbon to make a thoughtful and delicious gift for Christmas.

7

Leave to cool and set, but avoid to put them in the fridge since the chocolate will lose its glossiness.

Enjoy… Bon appetit! ♥♥♥

Artichoke with Orange Vinaigrette

SAVOURY

Artichoke with Orange Vinaigrette

Prep Time10 min
Cook Time45 min
Total Time55 min
Serving Size4

Cuisine
- French
Course
- Appetizer
- Light Meal
Suitable for Diet
- Vegetarian

Ingredients

4 Artichokes
1 Lemon cut into quarters
2 Tsp. Dijon mustard
5 Tsp. Olive oil
2 Tbsp. Apple cider vinegar
Juice of 1 orange
A handful of chives

Method

1

Prepare your artichokes by cutting the stalks and remove the hard outer leaves. Rub the outer of the artichoke with the lemon to stop it browning.

2

In a large pot put the artichokes, lemon and cover with cold water. Put a lid or a plate upside-down on the top so the artichokes stay immersed. Cook for 45 minutes – drain and let cool.

3

In a jar add all the other ingredients. Put a lid on and shake well until blended. Keep in the fridge until serving.

4

Cut the artichokes in half and remove the “hairy” leaf in the middle. Serve each with an individual portion of the dressing.

Enjoy… Bon appetit! ♥♥♥

Authentic – Grand Aïoli Provençal

SAVOURY

An authentic - Grand Aïoli Provençal

This is a traditional Provençal recipe originating from the city of Marseille. The Grand Aïoli brings together all the flavours and aromas typical of Provence. We often call Aïoli mayonnaise in the UK, but the traditional “Grand Aïoli Provençal” is a complete dish. Between land and sea, the dish combines colourful vegetables, whelks, mussels, cod, squid and boiled eggs accompanied by the famous garlic sauce of the same name.

In my version, I use prawns and halibut – always from a sustainable source – together with seasonal vegetables like asparagus, green beans, new potatoes, endives, radishes and artichokes.

I like my Aïoli strong so I use extra virgin olive oil and plenty of garlic, but if you prefer a milder taste, you could reduce the amount of garlic and mix 1/2 and 1/2 with a an oil like rapeseed.

Finally, I love a little saffron on the top – not only does it look fabulous, but when you dip your ingredients into it, it tastes delicious too!

Prep Time45 min
Cook Time20 min
Total Time1 hr 5 min
Serving Size6 - 8

Cuisine
- French
Course
- Appetizer

Ingredients

800 g Thick halibut fillets
8 Large prawn (pre-cooked)
4 Large artichokes
1 Large bunch of asparagus
1 Bunch of radishes
6 Medium carrots
200 g French Beans
A head of cauliflower, chopped in large florets
2 Red Endives
2 Bay leaves
2 Sprigs of thyme
8 Potatoes
4 Boiled eggs
2 Tbsp. Olive oil
Salt & Pepper
Micro herbs (optional)

For the Aïoli

6 Crushed garlic cloves
¼ Tsp. Sea salt
2 Egg yolks
2 Tbsp. Extra virgin olive oil
Juice of 1/2 fresh lemon
Freshly ground black pepper
Few strands of saffron

Method

1

Prepare the Aïoli: peel the cloves of garlic, cut them in half and crush. In a small bowl mix garlic and salt until completely smooth. Add the egg yolks, and pour the olive oil in a continuous stream stirring with a hand whisk until you get a normal mayonnaise consistency. Add the lemon juice and stir in until mixed thoroughly. Taste for salt and acidity – adjust to taste – keep refrigerated until serving.

2

Peel the hard first layer of the bottom leaves from the artichokes and peel the hard skin of the stem. Boil the artichokes in a pan of salted water adding the rest of the squeezed lemon from the aioli into the water (This will prevent them changing colour). The artichokes are cooked when the stems are soft and you can easily insert a small knife into the heart.

3

Put another large pan of water on to boil for the remaining vegetables. Peel the carrots – you can leave a little of the green stalk on as it looks pretty – and add to the water together with the cauliflower florets – cook for 15 minutes.

4

Snap the tough stem off the asparagus and trim the top and bottom of the beans and add to carrots and cauliflower. Cook for a further 6-8 minutes.

5

Poach the fish in boiling water seasoned with salt, pepper, the bay leaf and a 2 sprigs of thyme.

6

Serve the fish and vegetables warm with the radishes, the endives and the prawns on a big plate with the Aïoli decorated with few strands of saffron and micro herbs to dip them into.

Enjoy… Bon appetit! ♥♥♥

Clams & Saffron Spelt Spaghetti

SAVOURY

Clams & Saffron Spelt Spaghetti

Prep Time10 min
Cook Time25 min
Total Time35 min
Serving Size2

Cuisine
- French
- Italian
Course
- Main Course

Ingredients

200 g Spelt spaghetti
2 Tbsp. extra-virgin olive oil
3 Garlic cloves, thinly sliced
1 Medium leek washed and chopped
3-4 Strands saffron, mixed with 3 tbsp hot water then drained before using
300 g Clams, scrubbed
Zest of 1, plus juice of ½ a lemon
Small pack parsley, chopped
Freshly ground black pepper
Salt

Method

1

In a large pot of boiling salted water, add a drizzle of olive oil, cook the spaghetti to your taste – I personally like them just al dente (around 8-10 minutes of cooking), then drain the pasta, reserving about 150 ml of the liquid.

2

Meanwhile, in a large pan, heat the olive oil. Add the minced garlic and cook over moderately high heat, stirring occasionally, until the garlic is lightly browned, around 1 1/2 minutes.

3

Add the chopped leeks and cook for a further 4-6 minutes or until the leeks start to soften. Add the clams, lemon juice, saffron and liquid from the pasta. Cover and simmer until the clams open and are just cooked through, 5 to 8 minutes. Discard any clams that don’t open.

4

Add the spaghetti to the clams still in the pan, season to taste. Toss over a moderate heat just until the spaghetti absorbs some of the juices, about 1 minute.

5

Transfer the spaghetti and clams to shallow bowls, sprinkle with the chopped parsley and the lemon zest.

Serve immediately.

Enjoy… Bon appetit! ♥♥♥

La Daube Provençale – Provençal Stew

SAVOURY

La Daube Provençale - Provençal Stew

Traditionally a Provençale Daube is made with beef or wild boar, but I love English lamb. I think it marries so well with the olives, the red wine and the oranges.

Serve with fresh pasta or crunchy bread and grated cheese. I am in heaven….

Prep Time25 min
Cook Time3 hr 30 min
Total Time3 hr 55 min
Serving Size4 - 6

Cuisine
- French
- Provençal
Course
- Main Course
- Rustic
Cooking Method
- Casserole
- One Pot Meal

Marinade (the day before):

1.5 L Red wine - like a good Côtes du Ventoux or Rhône
1 Onion
3 Cloves
2 Bay leaves
4 Carrots
2 Leeks
2 Celery sticks

Ingredients

2.5 kg Lamb shanks
2 Onions (Chopped)
250 g Smoked pancetta
2 Tbsp. Flour
1 Bouquet garni
100 g Black olives
1 Tbsp. Dried orange peel
2 Tbsp. Olive oil

For serving

Zest of ½ an orange
Fresh Basil & Parsley

The night before

1

Peel your onion, cut in half and pick the cloves in.

2

Peel and slice the carrots, leeks and celery.

3

Prepare the marinade by adding all the ingredients into the wine, cover and leave over night.

The next day

4

Take out and drain the pieces of meat from the marinade (reserve the marinade together with the vegetables).

5

In a cast iron casserole dish add 1 tablespoon of olive oil and brown the chopped onions with the pancetta.

6

Remove from the dish and add the rest of the olive oil and brown the meat. You might need to do this in small batches depending on the size of casserole.

7

When the meat is brown return the onion and pancetta to the dish and add the flour. Cook for a further 2 minutes or until it starts to thicken, then add the marinade including the vegetables & the bouquet garni. Bring to the boil for 4-5 minutes.

8

Season to taste and cook on a slow heat for about 3 hours or until the meat falls off the bone.

9

½ hour before the end of cooking, add the previously pitted black olives.

10

Serve with fresh pasta, grated parmesan, orange zest and fresh herbs.

Enjoy… Bon appetit! ♥♥♥

Torta dé bléa – A sweet chard pie from Nice

SWEET

Torta dé bléa

The Torta dé bléa is a sweet pie with chard originating from the Nice region. The traditional version often calls for the raisins to be soaked overnight in Rum or Brandy and also the addition of parmesan, yes parmesan, giving it a slight umami taste… This crispy dough, and the sweetened chard is guaranteed to satisfy any taste buds and it is a real delight!

The preparation is relatively long, but the result deserves a little trouble. And here is my version, there are may variants with slight differences in preparation, each family having “their” own recipe.

Prep Time20 min
Cook Time45 min
Total Time1 hr 5 min
Serving Size6-8
Resting TimeLeave 1 hour for dough to rest

Cuisine
- French
Course
- Dessert
- Afternoon Tea

Dough

300 g Spelt flour
150 g Ground almonds
100 g Butter
75 g Sugar
2 Eggs
½ Tsp. Yeast
A pinch of salt
2 Tsp. Orange blossom
A little water if necessary

Garnish

350 g Chard (young and tender)
2 Eggs
3 Apples
50 g Currants
20 g Pine nuts
25 g Almond powder
25 g Parmesan
75 g Brown sugar
1 Tbsp. Olive oil

Method

1

Preheat your oven to 200°C/392°F.

First Make Your Dough

2

In a mixer bowl fitted with a hook, mix flour, yeast and ground almonds. Add the butter cut in small dices, mix well to incorporate the butter into the flour.

3

Form a well in the bowl and pour in the eggs previously beaten. Mix until a ball starts to form. Add a little water if the dough is not staying in a ball, no more than ¼ tsp at a time.

4

Clean and trim your chard by removing the hard stem and chop finely. Rinse your chard 2 or 3 times in cold water. This step is important; it will remove the bitterness of the chard.

Now drain the chard using the strainer and squeeze gently to remove as much water as possible.

5

In a clean bowl, beat the two eggs, add the olive oil, parmesan, brown sugar, brandy, raisins and pine nuts.
Mix well and add the chopped chard. Mix well again until the chard is completely coated with the mixture.

6

Peel the apples and cut them into small pieces, and keep aside. Butter your pie dish.

7

Take your dough out of the fridge and cut into 2 balls. On a floured work surface roll the first dough and place this at the bottom of the pie, leaving the dough 3 or 4 cm outside the mould.

8

Pour the filling on the bottom of the dough and spread it evenly. Scatter the apple pieces evenly over the entire surface of the filling.

9

Roll the second ball of dough, and cover the pie.
Press lightly with your fingers to glue the two layers together and press the dough against the edge of the mould. Prick the top of the pie with a fork.

10

Bake the pie at 200° C for about 45 minutes (variable depending on the oven): modulate the temperature during cooking if necessary by lowering to 180° C.

Remove from the oven when the dough has taken a nice golden colour!

Allow to cool at room temperature and sprinkle with icing sugar.

Enjoy… Bon appetit! ♥♥♥