The view from Myfrenchkitchen

Everybody has a tuna salad recipe. Not everybody loves a tuna salad though. But when its hot and you’re in the middle of a heat wave and not in the mood for cooking, a tuna salad is a quick and tasty option. Of course you can do anything with a can of tuna to turn it into a salad to give it interest and flavour. This is my version without mayonnaise. We dont always have to add mayonnaise to…

I absolutely adore pesto. But the storebought variety leaves me cold. So, once again I have to say that a homemade product is so much better then what you buy on a shelf in the supermarket. And speak of easy and quick. I make a big batch and keep it in the refrigerator for up to tow weeks. Just make sure you cover it with a layer of olive oil. It never lasts that long though. We use a lot of…

I love mussels and mu favorite is “moules mariniéres”, mussels in wine and cream. It is so quick to make and so delicious, we eat it often. The best time to eat mussels is from july to january. These mussels are from la baie du Mont-St-Michel. I dont give exact quantities, taste and add as you go along. Moules mariniéres(mussels with white wine and cream) Recipe: About 1kg mussels 1 large…

I love to do this recipe with peaches in summer. But since we’re now at the end of summer, the peaces have finished and we opt for other fruit. Pineapple, with its slightly tangy taste is a good substitute for peaches. Recipe: 1 large pineapple juice of 1 lemon 1 vanilla pod 50 ml sugar 2 TBSP butter 50 ml Cointreau 200 ml greek yogurt 200 ml mascarpone Add the sugar, butter and lemon…

Orzo risotto with spinach

Toasted country bread with goats cheese, prosciutto and figs.

This is the last of our figs. So why not use it for a recipe that involves a delicious country bread we all love. Homebaked of course, or like I did, buying it from our boulangerie(bakery) who bakes much better bread than I can ever do! We ate it as a late afternoon snack after we had a very meager lunch. Or you can have it for lunch served beside a green salad. It is so simple and quick, I’m…

Cherry tomato and feta bake with pesto.

This tomato feta bake is a recipe that’s been going around for a few years. I’m a bit late on the wagon, but here it is, with a twist. In summer we devour tomatoes. We are accustomed to picking our own tomatoes from the potager for the last 10 years, but here in Provence we don’t have a potager yet, having moved here only January this year. It is in the pipeline for next season, but in the…

Summer salad and Isle sur la sorgue

Everybody knows how to make a tomato pasta. And everybody has their own way of making it. Here is mine. Or one version of it, because of course there are several different ways of eating tomatoes or tomato sauce on pasta. Im not giving a formal recipe, it all comes down to taste and preference. Start by making the sauce: Peel and slice 1 large onion. Fry in some olive oil until caramelized. Add…