Soupe au Pistou

This hearty and delicious soup is a provençal favourite and Provence’s answer to minestrone. Serve with crusty baguette and a crisp rosé. Ingredients750g diced green beans750g shelled white beans (if using dried beans soak overnight)750g shelled red beans (if using dried beans soak overnight)2 potatoes, courgettes and leeks – all diced1 stick celery chopped2 peeledContinue reading “Soupe au Pistou”

Tapenade

This tasty dip is perfect on small rounds of lightly toasted French bread or as a tasty dip for carrot and celery batons. Delicious with a crisp Côtes de Provence rosé. Ingredients 1 lemonSmall bunch fresh basil2 cloves garlic2-4 tbsp olive oil250g stoned black olives3 tbsp capers6 anchovy filletsCoarse salt and freshly ground black pepperContinue reading “Tapenade”

Boeuf en Daube Provençale

This quintessentially provençal dish is easy to prepare but just needs lots of time to simmer on the stove. IngredientsFor the beef marinade1.5kg/3lb 5oz beef brisket, trimmed of excess fat and cut into large 6cm/2½in chunkssalt, to taste2 large onions, finely sliced4 carrots, peeled and cut into 1cm/½in rounds2 sticks celery, cut into 1cm/½in slices6Continue reading “Boeuf en Daube Provençale”