Oeufs Mimosa

The Mimosa flowers in February and its arrival in Provence and Corsica means that Winter has ended.
The eggs mimosa, on the other hand, can be eaten all year round and make a delicious and easy starter, their cheerful colour brightening up any table.

I usually serve one whole egg per person, in two halves, but you may wish to serve two, making it a main course.
This time, I have decided to put the egg halves on a bed of grated carrots, seasoned with lemon juice and a little olive oil.

Serves 4:

4 medium size hard-boiled eggs, shelled and cooled
1 tablespoon mayonnaise
1 tablespoon capers
Black olives to decorate

1. Cut the eggs in half and scoop out the yolk delicately with a teaspoon.
Reserve in a cool dish.

2. Keep a third of the egg yolk . Add the capers and mayonnaise to the rest and mix with a fork.

3. Start filling the egg halves with most of the mixture.

3. Put the remainder of the egg yolk through a piping cone with a fine nozzle and decorate the top. It will resemble the mimosa flowers. Add the olives to decorate.

4. Leave in the fridge for 1hour before serving.

Serve with a cool rosé wine.

Bon Appétit!


Any remaining mixture will make a delicious dip for raw vegetables.

Alternatively, you can fill raw tomatoes with it, having scooped out most of the tomato flesh.


Summer Fruit Salad = Salade de Fruits d’Eté

At long last, sun-ripened fruit are available and can be made into refreshing fruit salads.
For this one, a trip to the market guided my choice and provided an easy and healthy dessert full of vitamins and fibres.
If there are leftovers, they can easily be frozen or eaten at breakfast the following day. Whizzed in a blender, they can become smoothies or turned into sorbets.
The choice is yours.

Serves 8:

1 ripe pineapple
Juice of 3 limes
3 ripe nectarines
5 ripe apricots
3 kiwis, peeled and cut into cubes
1 ripe white fleshed melon
1 ripe banana, puréed
100 g raspberries
100g blackberries
100ml homemade raspberry coulis
50ml cognac
100g sugar

1. Peel and core the pineapple and cut into chunks.

2. Scoop out the melon flesh and cut into chunks.

3. Rinse the apricots and nectarines, remove the stone and cut into chunks.

4. Rinse the raspberries and blackberries and reserve.

5. Mix all the fruit in a large glass bowl, add the sugar, lime juice, cognac and raspberry coulis, stir and decorate with the raspberries, blackberries and kiwis.

6. Serve with vanillla ice-cream or lemon sorbet and almond thin biscuits.
Alternatively, serve with a plain yoghurt.

Bon appétit!