French touch in the kitchen – Everyone’s kitchen


Pissaladière (onion tart) served with Niçoise salad

Quick Madeleine

Harvest of the day

  • For the pissaladière: thyme, chives flowers
  • For the salad: chives, parsley, calendula petals, broad beans, radish
  • Madeleine: calendula petals, rose petals

Pissaladière (onion and anchovy tart) (x4)


  • Onions, 6 sliced 
  • Olive oil, 4 tbsp
  • Black olives, 1 jar
  • Thyme, 1 bunch
  • Puff pastry, 1
  • Optional: anchovy


  • Pre-heat the oven 180C
  • Sliced onion and place on low to medium heat for 25 min
  • Remove from heat add add the thyme
  • Cover the puff pastry with onion and place the olives. Bake for 30 min.

Nicoise salad with rice (x4)


  • Tomato, 4
  • Parsley
  • Olive oil
  • pepper
  • sel
  • egg,4
  • chives , stems and flowers
  • Broad beans, 8 remove from seed pod
  • Green pepper
  • Tuna, 200g
  • Black olives, halved
  • Radish, sliced 8


  • To make the Niçoise salad, all you have to do is gather all the ingredients, then proceed as follows…
  • Harden the eggs (6 to 8 minutes after the water has boiled), then cool them well in cold water.
  • Chop the chives and arrange them in the bottom of the dish.
  • Add the broad beans, the finely cut green pepper, the radishes cut into rings and the well-drained and crumbled tuna. Coarsely mix all these ingredients with salt and pepper.
  • Cut the tomatoes into thin slices. Cut the hard-boiled eggs into quarters and arrange them on top and add black olives and finely chopped parsley.
  • Finally, sprinkle with salt and pepper, then drizzle with olive oil
  • Chill for 1 hour and toss the salad well just before serving.

Madeleine (32 small madeleine)


  • Sugar, 150g
  • Flour, 200g
  • Vanilla extract, 2tsp
  • Baking powder, 1 tsp heaped 
  • Melted butter, 100g
  • Milk, 50g
  • 3 eggs


  • Preheat the oven to 240°C (thermostat 8). Melt the butter in a saucepan over low heat, set aside.
  • Mix the eggs with the sugar, until the mixture whitens.
  • Then add the vanilla extract and 40 g of milk.
  • Add flour and baking powder.
  • It is then the turn of the butter and the rest of the milk; let stand 15 minutes.
  • Butter the madeleine moulds and pour the preparation in (but not to the top, the madeleines will swell!).
  • Bake at 240°C (thermostat 8), and lower after 5 min to 200°C (thermostat 6-7); leave for another 10 min. Watch the cooking closely!
  • Unmold right out of the oven.

Thank you Marnie for the pictures!

Published by Nadegegrows

Garden Assistant/Tend and Share project worker

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