Your Guardian Chef

Side Dishes

Easy Chantarelle Recipe With Potato

by Leave a Comment

The wild mushroom chanterelle season starts late August in the Mediterranean forests, and there are many easy chanterelle recipes to enjoy their earthy flavour. Chantarelle are called Gallinelle in Italian and Girolle in French.

Jump to Recipe:  Print Recipe

Chanterelle mushroom is less known than porcini mushroom.

While porcini have been over-picked, it is easier to find chanterelle wild in the forest.

Its flavour is not as strong as the porcini, it has a milder flavour and a chunkier flesh.

Picking Chanterelle and porcini

Forest for picking mushrooms

Picking mushrooms is a passion for many French and Italian, and locals are very protective of their locations.

It is not easy to venture by yourself.

You will have to find their secret whereabouts and go with an expert who can distinguish the edible mushrooms from the poison ones.

If by chance you find some wild mushrooms and you are not sure if they are edible, I would recommend stopping at a local pharmacy as they are qualified to recognize them.

Some toxic mushrooms can be eaten if boiled for a long time, but why risking?

Picking wild mushrooms

Cleaning Cantharellus cibarius Chanterelle

How to clean chanterelles

  1. Cut the roots
  2. Brush away the dirt with a brush or paper towel

Wild mushrooms shouldn't be washed under running water as they absorb water like a sponge and it will dilute their flavour.

 

Since most of the time not all the dirt will come out, I usually rinse them quickly at the end.

You can watch how in the video below:

 

Cantharellus cibarius Chantarelle

Cut the chanterelle in quarters

Once the chanterelle are cleaned, cut them in quarters.

Easy Chanterelle recipes

Chanterelle mushrooms can be served in many ways.

Stir-frying is the most versatile.

 

Stir the chanterelle while frying

Serve them as a side dish for beef or pork, add them to a risotto, or mix with pasta.

To enhance their earthy flavour, I like to mix them with local roasted potatoes.

Below the recipe

Enjoy!

Add the mushrooms to the baked potatoes

Easy Chantarelle Recipe With Potato
Print Recipe

Easy Chantarelle Recipe With Potato

Once the chanterelle are clean and cut, they can be served in many ways. Stir-frying is the most versatile. Add to a risotto, mix with pasta or serve as a side dish for beef or pork. Here I serve them with roasted potatoes.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Side Dishes
Cuisine: Italian
Keyword: chanterelle, Vegan, wild mushrooms
Servings: 6 people
Calories: 285kcal

Ingredients

  • 20 Chanterelle mushrooms
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1 tbsp chopped parsley
  • 8 medium potatoes
  • 3 tbsp extra virgin olive oil
  • 1/2 tbsp salt
  • 1 bay leave
  • 4 cloves garlic
  • pepper

Instructions

Clean the chanterelle

  • Cut the roots
    Cleaning Cantharellus cibarius Chanterelle
  • Remove the dirt with a soft brush or paper towel 
  • If necessary rinsed them quickly under running water
    Cantharellus cibarius Chantarelle

Stir fry

  • Cut the chanterelle in quarters
    Cut the chanterelle in quarters
  • Stir-fry 2 garlic cloves in olive oil and remove once golden
    Remove the garlic once golden-1
  • Pour the chanterelle and stir from times to times
    Pour the chanterelle in the frying pan
  • they will reduce in size
    Stir the chanterelle while frying
  • At the end add salt, pepper and parsley
    Add parsley at the end

Baked the potatoes

  • Peel the potatoes
    Peels the potatoes
  • Cut them in small cubes
    Cut the potatoes into cubes
  • Put in a baking tin with olive oil, salt, pepper, bay leave and garlic
    Add oil, garlic salt and pepper
  • Bake in a hot oven at 220 C - 430 F for 30 minutes.
    Pour the potatoes in a baking tray
  • Remove and stir the potatoes, scraping the pan if they stuck to it. 
    Scrap with a spatula
  • Put back in the oven for another 15 minutes
  • Stir again the potatoes, scraping the pan with the spatula.
    Scrap again with a spatula
  • Baked for another 15 minutes, or until they are cooked as your like
  • Add the mushroom and put back in the oven to warm them up
    Add the mushrooms to the baked potatoes
  • Serve immediately on a serving dish
    Easy Chantarelle Recipe With Potato

Notes

Calories 285 calories per serving
Fat 12 gr per serving
Carbohydrates 42 gr per serving
Proteins 6 gr per serving
Sugar 3 gr per serving
Sodium 90 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER:
The wild mushroom chanterelle season starts late August in the Mediterranean forests, and there are many easy chanterelle recipes to enjoy their earthy flavour. Chantarelle are called Gallinelle in Italian and Girolle in French.

Pumpkin Gnocchi With Cinnamon And Brown Butter

by Leave a Comment

The typical pumpkins gnocchi are served with a butter and sage sauce, but as Thanksgiving is next week I would like to suggest a festive sauce made with brown butter, cinnamon and walnuts. Vegan and no sugar!

Jump to Recipe : Print Recipe

Pumpkin Gnocchi With Cinnamon

There is no egg and no ricotta in these gnocchi, so they are perfect for a vegan Thanksgiving dinner.

You can serve them as a side dish and they will be a perfect pairing with the turkey and the cranberry sauce.

If you never have done gnocchi before, don't worry. You will find below a step by step video on how to make gnocchi.

Jump to Video

 

The ingredients to make pumpkin gnocchi are:

  • 2 medium potatoes
  • 1/4 pumpkin
  • all-purpose flour
  • semolina flour
  • salt

For the sauce:

  • Butter
  • Cinnamon
  • Walnuts

Pumpkin gnocchi ingredients

cut the gnocchi

I cut the gnocchi in large pieces as I put them back in the oven before serving them.

They are crunchy on top but still chunky inside.

I find it very useful to use the KitchenAid vegetables strainer.

It separates the skin directly so I don’t have to peel them.

It is perfect when you make gnocchi, they are mashed in a flash and you don t have to burn your hands to peel hot potatoes.

Here you will find other recipes I make with the KitchenAid vegetables strainer, here you will find more of my favourite kitchen tools.

Homemade gnocchi kitchenaid

Pumpkin Gnocchi With Cinnamon
Print Recipe

Pumpkin Gnocchi With Cinnamon And Brown Butter

The typical pumpkins gnocchi are served with a butter and sage sauce, but as Thanksgiving is next week I would like to suggest a festive sauce made with brown butter, cinnamon and walnuts. Vegan and no sugar!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Side Dishes
Cuisine: Italian
Keyword: pumpkin, side dish, Vegan
Servings: 6
Calories: 382kcal

Ingredients

  • 2 medium potatoes
  • 2 cup fresh pumpkin cut in cubes
  • 1 cup all-purpose flour
  • 1/2 cup semolina flour
  • 1 tsp salt
  • 1/4 cup grated walnuts
  • 2 tsp cinnamon
  • 1/2 cup butter
  • 1 tbsp salt (for boiling potatoes)
  • 1 tbsp salt (for boiling gnocchi)

Instructions

Make the gnocchi dough

  • Put the pumpkin cut in cubes over parchment paper on a baking tin 
    Cut the pumpkin into cubes
  • Bake in a hot oven at 200 C - 400 F for 45 minutes. Make sure it is well cooked and dry otherwise you will have to add to much flour to reach the right consistency
  • Boil the potatoes in salted water for 20 minutes
    Boil potatoes for 20 minutes
  • Still warm peel the potatoes and the pumpkin and strain them. Let them cool down
    Mash-with-the-potatoes
  • I use the KitchenAid strainer so I don't have to peel them

Making brown butter

  • Warm the butter in a small pan
    brown butter
  • With a ladle remove the white particles
  • Once the butter is clear, let it toast on the heat until it slightly brown

Making the gnocchi

  • Add the flours and 1 tsp of salt and mix. Add more flour if needed
  • Taking a small piece of dough at the time, make a thick roll and cut the gnocchi
  • Boil them in salted water. When they start to float take them out with a ladle.
  • Lay them on a baking tray
  • Sprinkle with grated wild nuts and bake in a hot oven (180C - 350F) 10 minutes before serving it

Video

Notes

Calories 382 calories per serving
Fat 19 gr per serving
Carbohydrates 48 gr per serving
Proteins 7 gr per serving
Sugar 2 gr per serving
Sodium 138 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER:
The typical pumpkins gnocchi are served with a butter and sage sauce, but as Thanksgiving is next week I would like to suggest a festive sauce made with brown butter, cinnamon and walnuts. Vegan and no sugar!

Easy Gratin Dauphinoise Recipe

by 10 Comments

Gratin dauphinoise is my favourite French comfort food, creamy potatoes gratin topped with grilled gruyère cheese.

Gratin Dauphinoise pork stewThis is an easy potatoes gratin recipe I make using the microwave and the flavour is amazing. I prepare the dish earlier and grill it just before serving it.

Jump to Recipe :  Print Recipe

(if you are interested in my favourite kitchen appliances, you can find my reviews here Microwave).

I serve the Gratin dauphinoise with Sunday Roast or with Magret de Canard.

If you are ready to cook a special French dish, you can find more French Challenges here.

The ingredients are:

  • 4 medium potatoes (500 gr)
  • 1 onion
  • 1 garlic clove
  • 1 tsp of thyme
  • 1 tsp of minced fresh sage
  • 1 cup grated gruyere cheese (70 gr)
  • 1/2 cup of skimmed milk (100 gr)
  • 1/4 cup of cream (50 ml)
  • 1 pinch of nutmeg
  • Salt and pepper

potato-dauphinoise-1_1_1

potato-dauphinoise-14_3_1

  • Peel and clean the potatoes and the onion and cut them into thin slices, best with an electric slicer.

(if you want to know what my favourite kitchen gadgets are, go to my amazon shop and read my reviews)

  • Rub the garlic clove inside a baking dish that can be used in a microwave and butter abundantly.

potato-dauphinoise-16_5_1

potato-dauphinoise-17_1_1

  • Layer the potatoes and the onion, seasoning with salt and pepper and sprinkling with sage, thyme and some cheese.

    Keep adding layers until you reach the top.

  • Pour over the milk and the cream which have been flavoured with some nutmeg.
  • Cook in the microwave at the highest level for 15 minutes. Let it rest for 5 more minutes in the microwave once it is done.

potato-dauphinoise-21_2_1

potato-dauphinoise-24_5_1

  • At the last minute, just before serving it, add the remaining gruyere cheese generously to cover the potatoes, and grill it in the oven.

The Gratin Dauphinoise is ready to be served with your favourite main course.

potato-dauphinoise-26_1_1

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Gratin Dauphinoise pork stew
Print Recipe
5 from 5 votes

Gratin Dauphinoise Recipe

Gratin dauphinoise is my favorite French comfort food, creamy potatoes topped with grilled gruyère cheese. To save time, I make it in the microwave. You can prepare it earlier and grill it just before serving it.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dishes
Cuisine: French
Servings: 4 people
Calories: 192kcal

Ingredients

  • 4 medium charlotte Potatoes 550 gr
  • 1 onion
  • 1 clove of garlic
  • 1 tsp thyme
  • 1 tsp minced fresh sage
  • 1 cup grated gruyere cheese (70 gr)
  • 1/2 cup skimmed milk (100 ml)
  • 1/4 cup liquid cream (50 ml)
  • 1 pinch freshly grated nutmeg
  • salt & pepper

Instructions

  • Peel and clean the potatoes and the onion and cut them into thin slices, best with an electric slicer.
    Gratin Dauphinoise: sliced potatoes
  • Rub the garlic clove inside a baking dish that can be used in a microwave and butter abundantly.
    Gratin Dauphinoise: butter and garlic
  • Layer the potatoes and the onion, seasoning with salt and pepper and sprinkling with sage, thyme and some cheese.
    Gratin Dauphinoise: seasoning
  • Keep adding layers until you reach the top.
    Gratin Dauphinoise preparing
  • Pour over the milk and the cream which have been flavoured with some nutmeg.
    Gratin Dauphinoise: potatoes cooked in milk
  • Cook in the microwave at the highest level for 15 minutes (for larger quantity you will need to increase to 20 minutes). Let it rest for 5 more minutes in the microwave once it is done.
    Gratin Dauphinoise microwave
  • Add the remaining gruyere cheese generously to cover the potatoes, and grill it in the oven.
    Gratin Dauphinoise
  • Enjoy!
    Potatoes Gratin Dauphinoise

Notes

Nutrition facts:
Calories 192 calories per serving
Fat 7 gr per serving
Carbohydrates 24 gr per serving
Proteins 8 gr per serving
Sugar 4 gr per serving
Sodium 217 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely
PIN FOR LATER:
Gratin dauphinoise is creamy potatoes topped with grilled gruyere. I make it in the microwave, prepare it earlier and grill it just before serving it.

Easy Ratatouille Recipe Baked

by 10 Comments

This is an easy ratatouille recipe, quicker and healthier to make than a traditional one and you are not compromising in taste and creaminess.

Easy Ratatouille Recipe Baked vertical

Jump to Recipe :  Jump to Video Print Recipe

A traditional ratatouille can be very labor intensive to make as all the vegetables should be fried separately to preserve their creamy taste.

With this method, all the vegetables are baked in the oven for 1.5 hours, and even if it takes a long time to cook, it doesn't require your full attention.

I make large quantities and store it in the fridge.

This baked ratatouille is even better if it rests for a day as all the flavors nicely combine overnight.

You can eat as much as you want, the amount of olive oil required is much lower than a traditional ratatouille, there is hardly any fat making it a healthier option.

I tried this recipe in two different ways:

  1. Using fresh tomatoes
  2. Using tomato sauce

Using Fresh tomatoes

The tomatoes are added from the beginning together with all the other vegetables.

The fresh tomatoes give the ratatouille a fresh and summery taste.

Due to its delicate taste, it can be combined with fish and seafood.

Here I serve it with Cod baked with onion and potatoes.

Halibut Baked With Potatoes And Onions

easy ratatouille with fork

Using tomato sauce

The tomato sauce is added only in the last 30 minutes of cooking time once all the vegetables have caramelized.

The tomato sauce absorbs all the juices from the other vegetables creating a nice creamy sauce.

This ratatouille is rich and full of flavor, without being greasy.

Here I serve it with brown rice which makes a perfect contrast with its crunchy and nutty grains.

It is a great vegan recipe, so filling you will not miss the proteins.

If you are looking for more eggplant recipes, below you will find some more ideas.

Regular, round, small, long, white and tiger, a different way of cooking each shape.

Long eggplants

As a matter of interest, I always cut my vegetables over a dedicated vegetable cutting board as it is more hygienic.

I use a Joseph Joseph Large Index Advance Chopping Board Setyou can find on Amazon (affiliate link)

 Each board is colour coded and has a symbol indicating its use e.g. meat (red), fish (blue), vegetables (green), and cooked food (white).

Easy Ratatouille Recipe Baked
Print Recipe
5 from 5 votes

Easy Ratatouille Recipe Baked

 This baked ratatouille is a healthy option as it uses less olive oil.  There are 2 options: 1 using fresh tomatoes for a more delicate taste and 2 with tomato sauce for a richer taste
Prep Time15 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins
Course: Side Dishes
Cuisine: French
Keyword: healthy meal, side dish, vegetables
Servings: 6 people
Calories: 175kcal

Ingredients

  • 3 red peppers
  • 4 zucchini
  • 3 eggplants
  • 2 onions
  • 4 cloves garlic
  • 10 leaves basil or 1 tbsp Provencal herbs
  • 2 tsp salt
  • 3 tbsp extra virgin olive oil
  • pepper
  • 4 fresh tomatoes or 1 can of tomato sauce

Instructions

  • Prepare all the ingredients, washed, peeled and cut into cubes
  • Grease with olive oil a large baking tray 
    Oil a baking tin
  • Add all the vegetables, basil, garlic season and stir. If you are using tomato sauce instead of fresh tomatoes, leave it for later.
    Put the chopped vegetables
  • Bake in the oven at 180 C - 350 F for 30 minutes
  • Stir all the vegetables and put back in the oven for another 30 minutes
  • Add the tomato sauce, stir and put back in the oven for another 30 minutes 
  • The ratatouille can be served immediately or the next day

Video

Notes

Calories 175 calories per serving
Fat 8 gr per serving
Carbohydrates 25 gr per serving
Proteins 5 gr per serving
Sugar 16 gr per serving
Sodium 794 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER:
This is an easy ratatouille recipe, quicker and healthier to make than a traditional one. It is a great option for vegan and vegetarian. #yourguardianchef #vegan #vegetarian #healthyfood
 
 

Roman Artichokes Pressure Cooker

by 15 Comments

Artichokes pressure cooker is the best way to cook them, they are done in just 3 minutes: soft, juicy and full of flavour.

Artichokes pressure cookerJump to Recipe

The pressure of the steam, not only retains the flavour of the flesh but also soften any hard part of the artichoke.

To make the traditional Roman artichokes recipe you need the round, short leaves and light green artichokes which are common in Rome.

The artichokes I used here are not the typical Roman artichokes but I was tempted and couldn't resist.

An Italian truck was parked on the side of the road with a large sign:

"10 kilos of artichokes for € 5"

I had to buy them!

It doesn't matter if they are not the large and meaty artichokes.

The pressure cooker can turn them into a delicacy.

Cleaning an artichoke can be intimidating, but it shouldn't be.

You can buy frozen or canned artichoke's hearts but a fresh artichoke has so much more flavour, it is really worth the cleaning effort.

clean the artichoke remove external leaves

Cut the top spikes of the artichoke

Cleaning an artichoke is not difficult:

  1. First, remove the external hard leaves, until the yellow flesh appears.
  2. Then remove all the dark green tops of the leaves which have no meat and end with spikes.
  3. Last you peel off the green layer of the steam.
  4. Immediately immerse the artichokes in water and lemon otherwise they will turn black

You will find all the steps in the video below.

The central purple leaves of the artichokes can really be spiky and they are often removed together with the "beard".

Though the Roman artichoke is cooked whole and the internal leaves are not removed.

When you open the cooked artichoke make sure the leaves are soft enough to eat.

If not, discard them.

 

 

artichoke cut in half

The pressure cooker makes the artichokes moist and soft.

If you are not using the pressure cooker, you will have to cover the artichokes with water and cook them for 20 minutes.

My pressure cooker is  WMF Perfect Pressure Cooker and if you want to find out how I use it and why I like it you can read my review:

Pressure Cooker

In the video, you can watch how the recipe is made, otherwise, you can find the written details of the recipe below.

Roman Artichokes Pressure Cooker

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Roman Artichokes pressure cooker
Print Recipe
5 from 8 votes

Roman Artichokes Pressure Cooker

Artichokes pressure cooker is the best way to cook them, they are done in just 3 minutes: soft, juicy and full of flavour.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Side Dishes
Cuisine: Italian
Keyword: Italian food, Pressure cooker Artichokes, Vegan
Servings: 6 people
Calories: 124kcal

Ingredients

  • 6 artichokes
  • 2 cloves garlic
  • 4 mint leaves
  • 2 tsp salt
  • 3 tbsp olive oil

Instructions

Clean the artichoke

  • First, remove the hard external leaves
    clean the artichoke remove external leaves
  • Cut the top spikes of the artichoke
    Cut the top spikes of the artichoke
  • Peel the green part of the stem
    Peel the green part of the stem
  • Immediately immerse them in water and lemon otherwise they will get dark
    Immediately immerge in water and lemon juice

Prepare the filling

  • In a blender prepare the filling by mixing garlic, mint, 2 tbsp of olive oil and salt
  • Stuff the artichokes pushing the filling all the way between the leaves
  • Pour 2 tbsp of olive oil into the pressure cooker
  • Arrange the artichokes upside down in the pressure cooker
    Put the artichokes upside down in the pressure cooker
  • Add 1 cup of water and more salt. If you are cooking them in a normal pan, cover with water up to the base of the stem
  • Cook for 3 minutes in the pressure cooker
  • in a normal pan cook for 20 minutes
  • Arrange on a plate and serve
    Roman Artichokes pressure cooker

Video

Notes

Calories 124 calories per serving Fat 7 gr per serving Carbohydrates 14 gr per serving Cholesterol 0 mg Proteins 4 gr per serving Sugar 2 gr per serving Sodium 896 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
Artichokes pressure cooker is the best way to cook them, they are done in just 3 minutes: soft, juicy and full of flavour.
 

Pilaf Rice Recipe

by 2 Comments

Pilaf rice is the perfect side dish to substitute risotto at a dinner party, suitable for gluten-free and vegetarian diets.

Pilaf rice 19_5_1

It works like magic. If you use this proportion of rice to stock, at the correct oven temperature and timing, you will get it perfect every time.

Jump to Recipe :  Print Recipe

300 gr of rice, 500 lt of stock and 1 onion 70 gr of butter, oven temperature at 220 C, cooking for 20 minutes.

It will not be as creamy as the risotto but will have a nice nutty flavour and chunky taste.

This post is sponsored by Riso Gallo

Stir fry the onion and the rice as you would do for a risotto.

Then place it into a covered Pyrex or ceramic dish with the stock, and cook it in a hot oven at 220C for 20 minutes.

Riso gallo 5_1_1

The key to its success is to use a quality rice, and with ‘Riso Gallo’ you cannot go wrong. (affiliate link)

They are one of the oldest Italian rice producers and the largest producer in Europe.

They have been operating since 1856, and their rice is available in most European supermarkets.

For homemade stock see recipe: Homemade Stocks

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Pilaf rice recipe
Print Recipe
5 from 1 vote

Pilaf Rice Recipe

It is the perfect side dish to substitute risotto at a dinner party. Suitable for gluten free and vegetarian diets.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dishes
Cuisine: Italian
Servings: 4 people
Calories: 452kcal

Ingredients

  • 70 gr butter
  • 1 onion diced
  • 300 gr Carnaroli Rice Riso Gallo
  • 500 lt homemade chicken stock
  • 40 gr parmesan cheese grated

Instructions

  • Stir fry the onion with 30 gr of butter at a very low heat, the onion should not burn.
  • Once the onion becomes translucent, add the rice and increase the heat. The rice has to toast in the butter so that the grains are sealed.
  • Place it into a covered Pyrex or ceramic dish and add stock
    Pilaf rice exact measurements
  • Cook it covered in a hot oven at 220C for 20 minutes.
    Pilaf rice cooking for 20 minutes
  • When ready add the Parmesan, the rest of the butter and stir
    Pilaf rice perfect every time

Notes

Calories 452 calories per serving
Fat 17 gr per serving
Carbohydrates 67 gr per serving
Cholesterol 41 mg
Proteins 9 gr per serving
Sugar 4 gr per serving
Sodium 183 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
Easy pilaf rice

Yorkshire Pudding Recipe

by 2 Comments

Most of the Anglo-Saxons will be very familiar with Yorkshire pudding, but as my Blog is meant for an international audience I will briefly explain what it is.

Yorkshire PuddingJump to Recipe :  Print Recipe

Yorkshire puddings are practically crepes cooked in a very hot oven and because of the intense heat they pup up.

That is why they are also called popovers.

They are usually served with a roast or stew and the meat gravy poured into the hole in the centre.

Yorkshire Pudding served with pork roast

The mix is the same as for crepes:

125 gr flour
2 eggs
300 ml milk (or milk and water)
½ tsp of salt

It is important that the mixture rests for a minimum of 30 minutes before using it.

Even better if it rests overnight.

To mix them I use the Braun Blender (affiliate link).


Using a muffin pan, pour 1 tbsp of light vegetable oil (soya or seeds oil) into each muffin cup.

Place it in a hot oven at 220 C until the pan and the oil are extremely hot.

I always put a large oven pan under it in case the oil spills over. It is too difficult to clean afterward.

Once the oil is piping hot, pour the mix into the cups and straight into the oven.

yorkshire pudding pour in hot pan


Cook them for 20 minutes and watch it rise.

Below you will find some main recipes I usually accompany with Yorkshire pudding.
 

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Yorkshire Pudding
Print Recipe
5 from 2 votes

Yorkshire Pudding

Yorkshire puddings are practically crepes cooked in a very hot oven and because of the intense heat they pup up. that is why they are also called popovers.
Prep Time5 mins
Cook Time20 mins
Total Time1 hr
Course: Side Dishes
Cuisine: British
Servings: 12 puddings
Calories: 184kcal

Ingredients

  • 1 cup flour 125 gr
  • 2 eggs
  • 1 1/4 cup milk (300 ml) or half milk and half water
  • 1/2 tsp salt
  • 12 tbsp vegetable oil

Instructions

  • Mix the flour, the eggs, the milk and the salt.
    Mix the ingredients in a blender
  • Let the mixture rests for a minimum of 30 minutes before using it. Even better if it rests overnight.
  • Using a muffin pan, pour 1 tbsp of light vegetable oil (soya or seeds oil) into each muffin cup.
    yorkshire pudding pour in hot pan
  • Place it in a hot oven at 220 C until the pan and the oil are extremely hot.
  • Once the oil is piping hot, pour the mix into the cups and straight into the oven.
    yorkshire pudding watch them rise
  • Cook them for 20 minutes and watch it rise.
    yorkshire pudding watch them rise
  • Serve with your Sunday roast pouring the gravy over the Yorkshire Pudding
    Yorkshire Pudding served with pork roast

Notes

Calories 184 calories per serving
Fat 15 gr per serving
Carbohydrates 9 gr per serving
Cholesterol 37 mg
Proteins 3 gr per serving
Sugar 2 gr per serving
Sodium 120 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely
PIN FOR LATER:
Yorkshire Pudding also called popover are crepes cooked in a hot oven and pop up with the intense heat. They are served with meat with gravy poured over. #yourguardianchef #sidedish #sundayroast
 

Couscous with Roasted Pistachios

by 2 Comments

To revive a boring couscous I add pistachios and lemon zest. The pistachios add crunchiness and flavour and are amazing toasted.

Couscous with Roasted Pistachios

I always buy pistachios from Bronte, Sicily. It is situated next to the Etna Volcano, the mix of the lava and the sun gives the pistachios a special flavour.

Jump to Recipe :  Print Recipe

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Couscous with Roasted Pistachios
Print Recipe
5 from 1 vote

Couscous with Roasted Pistachios

To revive a boring couscous I add pistachios and lemon zest. The pistachios add crunchiness and flavour and are amazing toasted. I always buy pistachios from Bronte, Sicily. It is situated next to the Etna Volcano, the mix of the lava and the sun gives the pistachios a special flavour.
Prep Time5 mins
Total Time35 mins
Course: Side Dishes
Cuisine: Mediterranean
Servings: 4 people
Calories: 183kcal

Ingredients

  • 1 cup couscous
  • 1 cup boiling water
  • 1 cube of chicken stock
  • 30 ml olive oil extra virgin
  • 1 lemon zest optional
  • 50 gr peeled pistachios

Instructions

  • Season 1 cup of couscous with extra virgin olive oil
    couscous drizzled with olive oil
  • Add 1 cup of boiling water and a cube of chicken stock
    chicken stock
  • Toast the pistachios in a hot pan over the stove, keeping a close eye as they can burn very quickly.
  • Add pistachios and lemon zest into the couscous and mix

Notes

Calories 183 calories per serving Fat 14 gr per serving Carbohydrates 13 gr per serving Cholesterol 0 mg Proteins 4 gr per serving Sugar 1 gr per serving Sodium 577 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.

Ratatouille Recipe

by 11 Comments

Ratatouille is a French classic originating from Nice.

Ratatouille 61_1_1 Jump to Recipe :  Print Recipe

It is a stew containing summer vegetables that can be served with any meat or fish.

It is very easy to make and can be flavored with either Provencal herbs or basil.

Traditionally all the vegetables should be cooked separately, this is a more practical version.

Save

Save

Save

Save

Save

Save

As a matter of interest, I always cut my vegetables over a dedicated vegetable cutting board as it is more hygienic.

I use a Joseph Joseph Large Index Advance Chopping Board Setyou can find on Amazon (affiliate link)

 Each board is colour coded and has a symbol indicating its use e.g. meat (red), fish (blue), vegetables (green), and cooked food (white).

Inside the zucchini trombetta Albenga

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Print Recipe
5 from 10 votes

Ratatouille

Ratatouille is a French classic originating from Nice. It is a stew containing summer vegetables that can be served with any meat or fish. It is very easy to make and can be flavored with either Provencal herbs or basil.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Side Dishes
Cuisine: French
Servings: 6 people
Calories: 190kcal

Ingredients

  • 2 onions
  • 3 zucchini
  • 3 aubergines
  • 2 rep peppers
  • 4 round tomatoes
  • 3 tbsp olive oil
  • 1 cube of vegetable stock
  • 3 tbsp provencal herbs
  • 3 cloves garlic optional

Instructions

  • Start chopping the aubergines into cubes and place them into a strainer seasoning them with plenty of salt.
    Ratatouille
  • Cover with a plate putting a heavy weight on top and let them rest for 30 minutes. The salt and the weight will drain the juices from the aubergines which sometime can be bitter and pungent.
    Ratatouille
  • Chop all the other vegetables
    Ratatouille
  • Press the garlic with a knife or a heavy weight.
    Ratatouille
  • Drizzle the bottom of a saucepan with olive oil and gently stir fry the onion and the garlic.
    Ratatouille
  • Once the onion becomes translucent,
    Ratatouille
  • add the aubergines and stir fry for 5 minutes.
    Ratatouille
  • Then add the peppers
    Ratatouille
  • Follow with the zucchini,
    Ratatouille
  • and stir fry for a few more minutes
    Ratatouille
  • finally add the fresh tomatoes….
    Ratatouille
  • …and a spoon of Provencal herbs (or basil), 1 cube of chicken stock and stir well.
    Ratatouille
  • Cover it and let it simmer for 25 minutes, stirring every once in a while.
    Ratatouille
  • Serve with meat and couscous. Bon Appetit!
    serving Ratatouille

Notes

Calories 190 calories per serving
Fat 8 gr per serving
Carbohydrates 29 gr per serving
Cholesterol 0 mg
Proteins 6 gr per serving
Sugar 18 gr per serving
Sodium 145 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
More zucchini recipes:
Save Save Save Save Save

 

Save

Save

Save

Save

Save

Save

Baby Potatoes Salad with Basil

by Leave a Comment

Potatoes with basil_75_1This side dish was served to Michelin Star Chefs Arnaud Tabarec and Christophe Dufau at

Lunch with LT

8th of December 2015

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Print Recipe

Baby Potatoes Salad with Basil

This side dish was served to Michelin Star Chefs Arnaud Tabarec and Christophe Dufau at Lunch with LT
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dishes
Cuisine: Italian
Servings: 8 people

Ingredients

  • 500 gr baby potatoes
  • 10 fresh basil leaves
  • 30 gr olive oil extra virgin
  • 1/2 tbsp salt to boil the potatoes

Instructions

  • Clean and boil the baby potatoes in salted water until they are cooked but still firm, for about 20 minutes
    Baby Potatoes
  • Once cold, cut them in half and mix with the basil leaves finely cut and olive oil

Notes

No nutritional information:

It is Christmas @Your Guardian Chef !