What my French mom eats in a day: typical French meals from Provence + French recipes | Edukale

What my French mom eats in a day in Provence. So my what I eat in a day videos are always really requested and my mom's what I eat in a day are maybe almost even more requested and I think that it's really good for you to see different types of meals than the one that I make and the ones that I make and she's going to be cooking typically French recipes so you're going to get ideas of like typical French meals and even more than that it's going to be meals that are typical from the Provence area of France because that's where her house is and also she is a French woman who is almost in her 60s so I think again it can be really interesting for a lot of you to see how she eats, how she cooks, and to get ideas. So let's get into the video. Greek yogurt to start with. Put it in my bowl, it's okay. A little bit of muesli. Gunji berries, okay. A little bit of oats. Then half a banana because a full banana would be a little too much for me especially with all the rest. And some blueberries on top. I love blueberries. Me too. Now I'm feeling like I'm wasting my time. I think I'm losing my mind but I can't help but feel like we don't love the way that we used to. You tell me all your secrets while you but you don't know that. Back in Paris I also like to to add some cinnamon powder on top but I don't have it, I don't have any here so I need to think of buying some. So for lunch I'm going to make a salad niçoise. I don't know if you said that before Lucy but the idea today is to cook or make some specialties from Provence. That's the idea and the salad niçoise is very famous here and even around the world. I think at least in some countries in the world. And so first off I'm going to boil some eggs for about 10 minutes. Okay so boiling eggs. All right so then I'm going to wash some lettuce, one big tomato and I packed a yellow pepper but I think I will use only half. So now it's time to to make the the vinaigrette. This is cider vinegar. I should be using wine vinegar but I don't have any left so that's why I'm using cider vinegar. Olive oil. The staple here. Your great one true love, olive oil. Never enough olive oil. Here are the anchovies that are part of the recipe. I'll start with the lettuce all right all around the plate. All right then the tomato slices all around the plate as well. The egg. Some onions. Then the green beans in the middle. You can put them in the middle. The tuna and the anchovies. Actually if I remember well, basically this salami was was only made of tomatoes, anchovies and olive oil. And of course over the time it has evolved and even today there are slightly different versions of this salad niçoise. Just to give you an example I know some people who like to add some slices of potatoes in their plate. But this would be I think the traditional salad niçoise or black or even brown sometimes. And of course some slices of fresh baguettes. It's still warm. It's just amazing. And of course because we need some carbs for the with the salad. So that's why. A glass of water. There we go. Where to start? I don't know. Is it good? Delicious of course. It has to be with all these colorful ingredients and healthy ingredients. How could it be otherwise? It doesn't have to be complicated. It's even very simple. It's just that the ingredients are good, healthy. Just simple but good. And you make it yourself. You know it doesn't come out of a box or a packet or anything. Just take the time to make it yourself and it's so good. And to finish a piece of fruit. A peach today. Okay so as a snack I'm going to make another specialty from Provence called Les Navettes de Marseille. Because Marseille as you probably know is a very big city of France. I think it's second one to Paris. I think it's the second one in France. Okay in the very south of France. 20 minutes from here actually. Okay we love it with Lucie because it has some orange blossom water in it. And we just love orange blossom water. Okay so for this you know what? Because I'm not in Paris and I still need practical things. I don't have any measure yet or any scales or whatever. So okay I'll do it like this you know. But I'm used to it anyway. So to start with this recipe I have is for 30 navettes. But 15 will be enough I think. So I'm going to half everything. So 500 grams of flour. So for us it will be 250 grams. So you know I divide it into four parts. So it will go there. Let's see. So very approximate. I'm going to crack an egg right in the middle. Very fast and simple. Just an egg. So in the recipe they say one spoon is enough. But because we love that so much it will be two spoons. Because I made them a few days ago. And I thought that the flavor wasn't strong enough with only one spoon. So for us two spoons. There we go. Okay and I'm sure it won't be enough yet. Okay let's be crazy. Two and a half. I prefer brown sugar to white. So they say 200 grams. So for us it will be 100 grams which is half a cup. I don't have any proper cup. So I'll put a small half of this which I think we should. We're really winging it huh? Absolutely. But you know usually you know I'm taking risks. But it ends beautifully most of the time. So let's say this time maybe we will be disappointed. But anyway. And the softened butter. You see just because it's so hot. You know it melts very quickly. Okay much more efficient. And then I'm going to let it stand for one hour. So you need to to do this in advance. To put it one to let it stand one hour in the fridge. And then you'll see. So see you in an hour. All right so here is my dough. After having rested about one hour in the fridge. So now I'm going to form like a very nice and long like a baguette. In fact a very thin one. Then I'm going to cut. So they recommend pieces of 15 centimeters which would be exactly this. But for me it's a little long. I prefer shorter ones you know. Like this I would say. Then you just make this very light cut on top. 15 minutes. So by the way I'm just thinking something that I like very much. You know I like to keep hydrated all day long. Especially here in Provence. Because it's really hot. It can be really hot. It's the case today. And sometimes you just don't want to drink only plain water. You know it's a little boring. So what I do very often. I cut small dices of cucumber. Lime. There's also some grated ginger in this in there. You know I stir everything of course. And let it macerate with water of course. Plain water. Cool water. It's just delicious because it's flavored. Okay it's not just plain water. And I'm sure there's quite a lot of vitamins in here too. Because of the things to the fruits inside. So here's my tip. Tonight for dinner I'm preparing another specialty from Provence. Which is a potato gratin. I think it's called gratin de pommes de terre provençale. Okay so it's a potato gratin with some tomatoes. Onions. Herbes de Provence of course. So local herbs. And what else. And some mozzarella on top. Right so the potatoes have already been boiled. And I'm just peeling them. I've put just a little bit of butter at the bottom. Six feet deep. I usually I need two tomatoes. But when you see the size of the tomato I think one will be enough. So now a little bit of salt and pepper. The herbs from Provence. It smells so good. You know what I even have some thyme from our garden. So I'm going to add some. And on top of that some slices of mozzarella. And you know what I told you. I mean when I prepared the salad niçoise. I told you that you could add some potatoes. But of course I chose not to put any potatoes. Because I knew that tonight I would be making a potato gratin. So now you understand balance. Everything is about balance. Added a little bit of tofu with herbs. To add some proteins. Thank you mom for the video. You're very welcome. Hope you enjoyed this day in Provence. Bye. That's it for this video. I really hope that you enjoyed it. If you did don't forget to like it and subscribe. And see you on my next one. Bye.