Chicken Strips with Herbs de Provence

 

Chicken Strips with Herbs de Provence

These Chicken Strips with Herbs de Provence are a delicious way to bring the sunshine of southern France straight to your table. Lightly breaded and seasoned with the aromatic blend of Provençal herbs, these strips offer a beautiful balance of crispiness, tenderness, and fresh herbal flavor. This recipe transforms simple chicken cutlets into a gourmet dish that evokes Mediterranean cuisine, outdoor grills, and the warm ambiance of summer meals. Whether you prepare them for a family dinner, a friendly gathering, or as a flavorful snack, these chicken strips deliver a satisfying and fragrant experience. The combination of flour, egg, and seasoned breadcrumbs ensures a delicate crust that browns beautifully on the grill or barbecue, while the Provençal seasoning mix adds depth, character, and irresistible aroma.

Ingredients

• 3 chicken cutlets

• 1 whole egg

• 1 jar of flour

• 3 tablespoons breadcrumbs

• 2 tablespoons Provençal Seasoning Mix

• 3 turns of a grilling mill

• 3 turns of a Camargue salt mill

Instructions

1. Cut the chicken cutlets into evenly sized strips so they cook uniformly.

2. Prepare three shallow plates: beat the egg in the first, place the flour in the second, and combine the breadcrumbs with the Provençal seasoning, grill spices, and salt in the third.

3. Dip each chicken strip first in the beaten egg, then in the flour, and finally in the seasoned breadcrumb mixture. Make sure each strip is fully coated.

4. Grill the coated strips on the BBQ or grill for a few minutes on each side, until golden, lightly charred, and fully cooked.

5. Serve hot with a fresh salad, dipping sauce, or grilled vegetables.

Tips

• For extra crispiness, refrigerate the coated strips for 15 minutes before grilling.

• Replace breadcrumbs with panko for an airier crunch.

• Add a pinch of smoked paprika for more depth.

 

Thai Shrimp with Coconut

These Thai Shrimp with Coconut bring together the exotic vibrancy of Southeast Asian flavors with the sweetness of coconut and the warm complexity of curry spices. This recipe is ideal for anyone who loves fragrant, bold, and slightly spicy dishes inspired by Thai cuisine. The marinade, rich in lime, garlic, and aromatic curry mix, infuses the shrimp with richness and zest, while grilling or broiling gives the shrimp a light smoky touch. Coconut, added at the end, enhances the tropical profile of the dish and balances the spices with creamy sweetness. This is a simple yet elegant recipe—perfect for family meals, festive gatherings, or anytime you want a dish that feels both comforting and sophisticated.

Ingredients

• 450 g raw shrimp

• 4 tablespoons oil

• Juice of 1 lime

• 1 sachet Thai Curry Mix

• 1 teaspoon garlic powder

• Camargue salt to taste

• 1 tablespoon shredded coconut

Instructions

1. Clean the shrimp by removing the heads and shells. Leave the tails on for a nice presentation if desired.

2. Prepare the marinade by mixing the oil, lime juice, curry mix, garlic powder, and salt. Place the shrimp in a shallow dish and pour the marinade over them. Refrigerate for 1 to 2 hours.

3. Thread the shrimp onto skewers and place them on a baking sheet. Broil in a preheated oven for 5–6 minutes, turning occasionally and brushing with the marinade.

4. Sprinkle the shrimp with shredded coconut during the last minute of cooking. Serve immediately.

Tips

• For a richer taste, add a tablespoon of coconut milk to the marinade.

• Grill outdoors for a more authentic smoky aroma.

• Serve with jasmine rice or Thai noodles.

Duck Breast Strips with Five-Peppercorn and Honey Sauce

This refined dish combines the luxurious flavor of duck breast with a glossy, sweet-and-spicy honey and five-peppercorn sauce. Perfect for elegant dinners or special occasions, this recipe strikes a beautiful balance between rich caramelized notes and the bold fragrance of pepper. The sauce comes together in just minutes, yet tastes complex and sophisticated. The duck cooks quickly, staying tender and juicy while absorbing the aromas of honey, balsamic vinegar, and the pepper blend. This dish is wonderful served with roasted potatoes, wild rice, or sautéed vegetables. Despite its gourmet appearance, it is surprisingly easy to prepare.

Ingredients

• 12 duck breast strips

• 2 tablespoons honey

• 50 ml balsamic vinegar

• 50 ml cold water

• Salt

• 10 turns of a five-peppercorn grinder

Instructions

1. Heat the honey in a saucepan until it begins to caramelize lightly.

2. Add the balsamic vinegar and cold water carefully, stirring to form a smooth sauce.

3. Let the sauce simmer gently, then add the five-peppercorn blend. Cook for 2–3 minutes to thicken.

4. Meanwhile, sauté the duck breast strips in a dry pan until browned but still tender. Season with salt.

5. Arrange the duck on serving plates and drizzle generously with the warm pepper-honey sauce.

Tips

• Do not overcook the duck; it should remain slightly pink for best texture.

• Add a knob of butter to the sauce for extra silkiness.

• Serve with mashed sweet potatoes for a sweet contrast.

 

Basil Tapenade

This Basil Tapenade is a fresh twist on the classic Provençal spread. Made with green olives, fragrant basil, and a touch of cream, it offers a smooth yet slightly chunky texture that pairs beautifully with crusty bread, crackers, grilled chicken, or pasta dishes. Unlike traditional tapenade, which uses anchovies or capers, this recipe focuses on herbal brightness and creamy richness. It’s perfect for appetizers, picnics, or Mediterranean-themed meals. Easy to prepare and wonderfully flavorful, this tapenade brings a touch of southern French charm to any table.

Ingredients

• 1 tablespoon basil flavoring or fresh basil

• 1 jar pitted green olives (160 g)

• 2 tablespoons heavy cream

• 3 tablespoons olive oil

Instructions

1. Drain the olives and blend them for about 3 minutes until coarsely puréed.

2. Add the basil and olive oil gradually while blending until incorporated.

3. Add the cream last, blending for about 1 minute until the mixture is smooth but still slightly textured.

4. Transfer to a bowl, cover, and refrigerate for 30 minutes before serving.

Tips

• Add lemon zest for extra brightness.

• Mix in roasted garlic for a deeper flavor.

• Serve as a filling for sandwiches or wraps.

Raspberry Pancakes

Introduction

These Raspberry Pancakes are fluffy, fruity, and delicately scented with vanilla and cinnamon. Perfect for breakfast, brunch, or a sweet afternoon treat, they combine soft batter with bursts of juicy raspberries in every bite. The mixture of sugars and spice gives the pancakes a warm, comforting aroma, while the fresh raspberries add freshness and vibrant color. Topped with honey and extra berries, they make a beautiful and satisfying plate. This recipe is simple to prepare yet feels special—ideal for weekends, family mornings, or festive occasions.

Ingredients

• 100 g flour

• 1 teaspoon baking powder

• 35 g caster sugar

• 15 g vanilla sugar

• 1/2 teaspoon cinnamon

• 1 large egg

• 175 ml skimmed milk

• 125 g raspberries

• 2 tablespoons cinnamon honey

Instructions

1. Sift the flour and baking powder into a bowl. Add the sugars and cinnamon, mixing well.

2. Beat the egg and milk together, then gradually whisk into the dry ingredients until smooth.

3. Fold in 100 g raspberries gently to avoid crushing them.

4. Heat a non-stick skillet over medium heat. Pour about 2 tablespoons of batter for each pancake.

5. Cook for 1–2 minutes until bubbles appear, flip, and cook the other side. Keep pancakes warm as you continue.

6. Serve with fresh raspberries and a drizzle of cinnamon honey.

Tips

• Use fresh or frozen raspberries; if frozen, do not thaw.

• Add a teaspoon of lemon zest for brightness.

• Replace milk with almond milk for a dairy-free version.