Curried zucchini (courgettes au curry)

That's true, curry is not typically french. But I'm challenging everyday to make my children eat vegetables. And they love curry.
You'll find some other recipes with it, soon.

I don't use a real curry paste. I'm just to lazy to go in several shop, so I take the curry powder in my usual supermarket.
And it's fine.

You'll need :

• 5 - 6 zucchini (Italian word. In french, "courgette").
• 20 cl of crème fraîche (you can use heavy cream)
• 15 cl of coconut milk 

I'm giving you some measures, because when I ask my mother in law to give some recipes, she's always saying :"some butter, a little bit of cream, the half of a glass, etc ...".
And it's driving crazy.
I always say  : "No, no, no ! Please, how many butter ? How many cream ? What is the SIZE of the glass ?".

So, today, I feel a little bit obligated, even if it's only regarding myself (because my dearest mother in law don't use internet), to give you measures.
The ingredients must be those ones, but the quantities have to be as you like, of course.

• 1 onion
• 1 clove of garlic
• Olive oil 
• Salt and pepper.

Step 1 :
You can notice that this is often this way that my recipes begin, but life wouldn't be the same without olive oil, garlic and onion.
I think the next progress of technology should be to add the perfumes to images.
To use only for culinary shows, please.

Cut the onion and make them fry gently in olive oil. Salt and low fire.

Step 2 :
When they begin to brown, same punishment for garlic.

Step 3 :
Cut the zucchini. For me, as always, I like to cut them in triangle.

Step 4 :
Add them in olive oil, garlic and onion and let them on a high fire, to become brown.

Step 5 :
You could eat them at this step, if you want. Sometimes, that's what I do. If you want to continue, add 4 or 5 tablespoon of curry powder.

I give you this indication because my curry powder is not too spicy. As I told you, I bought it in supermarket, not in the exotic grocery.
You have to know your curry.

Stir all that until curry is really coating your zucchini.

Step 6 : After 2 minutes (not more), and after your zucchini are well coated, pour crème fraiche and coconut milk.

And mix gently.

Let cook 5 minutes more with low fire.

And that's ready ! 

You can eat them with rice, of course, pasta or, like here, with beef.

My husband prepared us those steaks. One day, I'll post his recipe.

Saying that makes me understand that Vincent (my husband) cooks often.

Does it means that I'll have to take down the garbage, in its place ?

Provençales tomatoes (tomates à la provençales)

In France, like in a lot of other countries I suppose, there are two new way of thinking, two new way of eating :

First,  we want to respect seasons products. 
Even for them who can't buy organic food, we want, more and more often, respect seasons vegetables and fruits.

Second, stop supermarket products who come from the other side of the world : we want to eat local food.
For those who can't buy organic food, we want to eat products cultivated not too far away from home.

So, since some years, local farmers propose something who is good for them and for us : no more intermediary, no more supermarket : they sell, we buy.

So, in a lot of town, you'll find group or lonely farmers who propose, each week, what we call "un panier" : a basket.
In this basket, for a small and fixed price, you'll have about ten or twelve vegetables and fruits, raised following the seasons.

Good point : the feeling to not be too bad for earth, for our body, for our local economy and for our  billfold !

Bad point : Usually, those farmers want you to pay one entire year first. It's not expensive at all, but this is a link you have with them. Even if one week, you don't want the basket they propose you, you payed for it.

And secondly, after 2 months eating black radish each week, you're dreaming of a enormous, red, juicy and totally cultivated in a glasshouse tomato !

The farmer I choose is not like that.
First, he proposes me each week an equilibrated basket. He tries to diversify his products, with what he makes grow in his "gardens". A challenge for him, I know ...

Secondly, he proposes 3 basket with 3 prices : a small basket (very good for one or two persons) for 9 euros, a totally fruits baskets for 12 euros and a family basket for 15 euros.

Third, I'm not obligated to take a basket each week. He sends me his list by email, and if I want, I reply, telling him which basket I choose.

An finally, he delivers me this basket at mu job or at my home ! I don't have to run somewhere else !

I'm not in love with him, I don't know why ! Maybe because my husband makes wonderful crèpes...

But even if this man (and his family, because he doesn't work alone, of course) is almost a Prince for me, there's a product that we have the chance to have almost all year (remember, I live in the eats south of france), is tomato.

The first tomatoes of seasons are loved, and eaten with passion ! Their sugared flavor ...etc.
But, at the end of the summer, after 12 kind of tomatoes salad, you'll have to be creative.

That's the reason why, I have cooked Provençals tomatoes. This recipe is the traditional one (in a pan). My mother in law uses to cook them in oven, and she's so right. 
Easier and cleaner. I'll do it the next time.

Here what you 'll need :

• All the tomatoes you can't eat crude anymore.
• Olive oil
• 2 cloves of garlic
• A little bunch of parsley
• 3 - 4 tablespoon of Bread-crumbs.

Step 1 : 

In a blender, pour 3 (or 4, no problem) tablespoon of bread-crumbs, garlic and the bunch of parsley. Blend all that. 

Step 2 :
Cut the tomatoes in two pieces.

Step 3 :
Pour enough oil in the pan, 3 or 4 tablespoon.

Step 4 :
Place the tomatoes, the flat side toward oil, low fire, for 15 - 20 minutes.

Step 5 :
Turn them very gently.

Salt them. You can copper them with a lid. That's what I did.

After 15 other minutes, they have to be like this : 

Caramelized, with the peel who begins to go away.

If they need it, you can turn them another time. They just have to be fondant.

Step 6 : 

Stop the fire, and with a tablespoon, poor the bread-crumbs/garlic/parsley mix on the top of each tomato.

Eat with rice !

This is my son's plate ... My husband and I eat 2 entire tomatoes, I'm sure you guess it.