It is a lovely 27C outside with a light breeze filled with ocean scents blowing in from the Mediterranean Sea through the streets of Marseille to the balcony where I sit, gazing at the marina and out towards the blue yonder.
We have eaten Bertillon ice cream beneath the Eiffel Tower, bought ripe peaches from Mister Collignon's fruit shop, lathered our brioche with lavender honey from Provence and danced in the Place de L'Horloge in Avignon to the haunting sounds of a pan flute during their Performing Arts Festival. And now, we rest our aching feet in Marseille before leaving for the Cote D'Azure tomorrow morning for sun, sand and self-indulgence.
Til my feet are back in Melbourne, here is a post to tide you over.
(Apologies for any spelling errors, my husband has no spell check on his computer and I must admit, I have let my spelling skills slacken with years of its use).
prep time: 2hours (includes chilling - make filling whilst pastry chills).
cooking time: 25mins.
total: 2 hours & 25mins.
taste: 4/5 - delicious parcels of goodness.
The only thing I would change would be to use less sweet potato as there was quite a lot and it skews it too far to the 'sweet side' for me.
would I make it again: Yes.
recipe: Sweet potato, silverbeet and goat’s feta pies