Authentic olive tapenade

recipe45 1

Ingredients (make 1 cup)
• 3 cloves garlic, peeled
• 2 tablespoons capers
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• salt and pepper to taste

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Fromage de chèvre frais à la tapenade (Languedoc Sun N°23)

Fromage de chèvre frais à la tapenade

This recipe was kindly given by Isabelle, Villeneuve les Avignon

INGREDIENTSlanguedoc_sun_recipe_31

1 fresh goat’s cheese (chèvre frais) Petit Billy or some small Chèvre Cuisine
Black tapenade
Toasted bread
Olive oil
Herbes de provence

PREPARATION (10 min)

Slice your cheeses into 2 halves.
Put a a thick layer of tapenade on the first half of the cheese, cover it with the other half - springle the herbes de provence on the top and spray some olive oil on top.
Serve it with nice toasted bread and salad.

Garlic Naan Bread

Garlic Naan Bread

Ingredients (makes 6 naan)

  • 250g flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 250g natural yogurt
  • 1 tbsp butter
  • Minced garlic
  • Olive oil
  • Gratted cheese

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Prawn and salmon terrine

Prawn and salmon terrine

Ingredients (serves 12)

  • 300g smoked salmon, sliced
  • 200g salmon fillet, cooked and flaked
  • 200g prawns, cooked and chopped
  • 200g fresh spinach
  • 15g unsalted butter
  • pepper and salt to taste
  • zest of 1 lemon
  • 3 tablespoons lemon juice
  • 3 pinches cayenne pepper
  • 1 teaspoon chopped fresh thyme
  • 250ml full fat crème fraîche
  • 4 or 5 sheets of gelatine

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