29 August 2012

Gazpacio of red capsicum with prawns

It's hard not to get inspired in Provence. Sometimes I replicate what I eat to the best of my ability, sometimes I ask the chef for the recipe, and others, I take pieces of inspiration from the dish and create something a little more me. This is the first kind, replicated from an incredible gazpacio de poivron avec gambas from La Bastide de Gordes to the best of my ability. 
The rest of my post on Gordes can be found here - the recipe resides below. 

For the soup:
  • 4 ripe tomatoes, deseeded and chopped
  • 2 red capsicums (peppers)
  • 1 medium continental cucumber (or 2 small lebanese), peeled, deseeded and chopped
  • 1/2 tsp smoked paprika
  • 1 clove garlic
  • 1 small salad onion, chopped
  • 1 tbsp creme fraiche
  • salt, pepper, brown sugar and tabasco to taste

11 August 2012

Provincial Lavender and Honey Cake

Below is a honey and lavender bundt I prepared for my children. They are dairy and gluten intolerant, so I have made accordingly – it would possibly taste better with softened butter to replace the oil, cows' milk, and a light country wheat flour to replace my gluten free mix. It's a recipe following my post on cooking with lavender, and its multitude of culinary uses.

Don't you love a little Provincial inspiration?


  • 4 cups (Schar Patisserie) gluten free flour 
  • 8 tsp gluten free baking powder 
  • ¾ cup rice milk 
  • ¾ cup canola (rapeseed) oil 
  • 1 tsp salt 
  • ½ tsp vanilla 
  • 1 cup honey 
  • 3 eggs 
  • 2 tsp lavender buds (or 3-4 full flowers) 

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