Your Guardian Chef

Starters

Deep Fried Eggplant Balls

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Deep fried eggplant balls is a classic recipe from the South of Italy, flavoured with basil, garlic and Parmesan, even the fuzziest children will devour those delightful vegetable bites. They are perfect to serve as a starter, on a buffet table or as canapes.

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Make sure you read the recipe before you make them.

Here few pointers:

  1. Once the eggplants are cooked in the microwave, you need to let them cool down completely before you can squeeze out all the water.
    So you need to microwave them at least a few hours before making the deep fried eggplant balls.
  2. You can do most of the work the day before and just fry them the same day.
    The longer the mix rests in the fridge the more the eggplants absorb the flavour of the garlic, basil and Parmesan.
    So best to prepare the mix the day before.
  3. If you have any deep fried eggplant balls left over, and that is a big IF, you can eat them the next day. Even served at room temperature, they are delightful.

For this recipe I use regular eggplants.

So here are few more tips:

  1. When I buy eggplants I always choose the thinnest as they usually have fewer seeds. I hate when I open an eggplant and the flesh is full of seeds, I often end up throwing it away.
  2. Once the eggplants are cooked in the microwave and the water is squeezed, they reduce in size, so make sure you have enough eggplants.
  3. If you don't have a microwave, you can boil the eggplants but do not cut or peel them before you boil them, otherwise, they will absorb all the water.

Eggplants

Long eggplants

Coming up in the next few weeks:

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

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

Stay tuned!

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).

Deep Fried Eggplant Balls

Deep Fried Eggplant Balls
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5 from 4 votes

Deep Fried Eggplant Balls

Deep fried eggplant balls is a classic recipe from the South of Italy, even the fuzziest children will devour those delightful vegetable bites. They are perfect to serve as a starter, on a buffet table or as canapes.
Prep Time20 mins
Cook Time1 hr
Resting time3 hrs
Total Time1 hr 20 mins
Course: Appetizer
Cuisine: Italian
Keyword: bites, Eggplants, fried
Servings: 16 balls
Calories: 127kcal

Ingredients

  • 6 medium eggplants
  • 3 cups breadcrumbs
  • 2 eggs
  • 1/2 cup chopped basil leaves
  • 1 minced garlic clove
  • 1/2 cup freshly grated Parmesan
  • 2 tsp salt
  • 1 lt oil for deep frying

Instructions

  • Peel and cut the eggplants into small cubes
    Cut the eggplants into cubes
  • Cove and put in the microwave for 10 minutes at high power
    Put back in the microwave
  • Open carefully make sure you don't get burned by the steam. Stir and put back in the microwave for 10 more minutes
  • Let it cool down completely, 1 or 2 hours
  • Taking a handful at the time squeeze out the water
    Squeeze out the water
  • Mix with all the ingredients. You can prepare it the day before and let it rest in the fridge overnight 
    Mix with the breadcrumbs
  • Shape them into oval balls that fit into the palm of your hand
    Shape into oval balls
  • Deep fry in oil
  • Once cooked place on an absorbent kitchen paper to drain the excess oil
    Place on a paper
  • You can eat them hot or at room temperature
    Deep Fried Eggplant Balls

Video

Notes

Calories 127 calories per serving
Fat 3.4 gr per serving
Carbohydrates 13 gr per serving
Proteins 4 gr per serving
Sugar 6 gr per serving
Sodium 65 mg per serving
*Assuming 70% increase in calories for fried food
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER:
Deep fried eggplant balls is a classic recipe from the South of Italy, even the fuzziest children will devour those delightful vegetable bites. #yourguardianchef #appetizers #vegetarian #buffet

Black Olives Tapenade Recipe

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Tapenade is an olive paste usually served over some crostini bread or bruschette. It is a mix of black olives, anchovies, garlic, capers, thyme, lemon juice and extra-virgin olive oil.

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This is the traditional recipe from Provence, but ingredients and flavors are added or changed all the times.

This recipe has a perfect balance of flavor, and you can add more extra-virgin olive oil if you want a smoother paste.

You can buy prepared Tapenade in a jar, but if you make it fresh you will taste the difference.

 

 

You can use green olives or add sun-dried tomatoes.

It is a perfect summer appetizer but there are many other ways you can serve it:

  • season a pasta,
  • as a spread for a sandwich,
  • to flavor and marinate meat.

Fried pizza, Tapenade socca appetizers

 

This recipe was published in a video proposing 2 Appetizers and you can find the video below.

These are the appetizers featured:

  • Tapenade
  • Socca Farinata

Also on the table but not on the video Neapolitan Fried Pizza.

Black Olives Tapenade Recipe
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5 from 3 votes

Black Olives Tapenade Recipe

Tapenade is an olive paste usually served over some crostini bread or bruschette. It is a perfect summer appetizer but there are many other ways you can serve it: season a pasta, as a spread for a sandwich, or to flavor and marinate meat. 
Prep Time10 mins
Total Time10 mins
Course: Appetizer
Cuisine: French
Keyword: dip, olive paste, starter
Servings: 1 cup
Calories: 911kcal

Ingredients

  • 1 cup pitted black olives
  • 4 anchovies fillets
  • 1 clove garlic
  • 1 tsp capers
  • 3 springs thyme
  • 2 tsp lemon juice
  • 4 tbsp extra virgin olive oil

Instructions

  • If you bought the olives and did not read the label, like me, pit the olives
    pit the olives
  • Remove the green sprout in the center of the garlic clove
    remove the center of the garlic
  • Add all the ingredients into a blender and mix
  • Add more oil if you want to have a smoother paste 
    Black Olives Tapenade Recipe

Video

Notes

Calories 911 calories per serving
Fat 84 gr per serving
Carbohydrates 41 gr per serving
Proteins 10 gr per serving
Sugar 6 gr per serving
Sodium 8447 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:
Tapenade is an olive paste usually served over some crostini bread or bruschette. It is a mix of black olives, anchovies, garlic, capers, thyme, lemon juice and extra-virgin olive oil. #yourguardianchef #dip #spread

Socca or Farinata: Chickpea Pancakes

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Farinata, Socca, Pannella and who knows how many other names, it is a typical street food in many Mediterranean countries simply made with chickpeas flour and water cooked over a wood fire.

Socca Farinata Jump to Recipe  :  Jump to Video : Print Recipe

It seems that its origins are from the Roman Empire in Genova when a ship full of chickpeas flour and oil got caught in a storm and the flour got wet with seawater.

Instead of throwing it away, since they did not have much more to eat, they let it dry in the sun.

The Farinata recipe was then improved in time by cooking it on a fire.

Whatever its origins, and name the Socca or Farinata is one of the typical street food in the French and Italian Riviera.

 

 

In the streets is served by itself warm just off the fire.

It is like a rolled thick crepe.

If you make it at home you can serve it with any type of sauce or dip, or use it as a wrap.

If you want to be more adventurous you can mix some herbs in the batter to give them an extra flavor.

Though remember the batter has to REST FOR 10 HOURS, so make it the day before and store at room temperature.

Cut the socca

To make the socca in my regular kitchen oven I use the pizza stone plate from Brazilian Soapstone which has an edge and I can pour the Socca mix without spilling it.

You can buy it online in the USA, but not in Europe.

So if you are in Europe, I found some cast iron pans that can use used instead.

They do make the difference, the heat from the stone makes the dough cook evenly, including in the center and gives the crust a nice crispy consistency. The same as if cooked in a pizza oven.

Amazon affiliate link

 

This recipe was published in a video proposing 2 Appetizers and you can find the video below.

These are the appetizers featured:

  • Tapenade
  • Socca Farinata

Also on the table but not on the video Neapolitan Fried Pizza.

Fried pizza, Tapenade socca appetizers

Socca or Farinata: Chickpea Pancakes
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5 from 4 votes

Socca or Farinata: Chickpea Pancakes

Farinata, Socca, Pannella and who knows how many other names, it is a typical street food in many Mediterranean countries simply made with chickpeas flour and water cooked over a wood fire.
Prep Time10 mins
Cook Time15 mins
resting time10 hrs
Total Time25 mins
Course: Appetizer
Cuisine: French, Italian, Mediterranean
Keyword: chickpeas crepes, farinata, street food
Servings: 4 rounds
Calories: 416kcal

Ingredients

  • 2 cups chickpeas flour
  • 1 tsp salt
  • 3 cups water
  • 2 tbsp olive oil
  • olive oil for cooking

Instructions

  • Sift the salt in the chickpeas flour
    chickpeas flour
  • Gradually add the water and the 2 tbsp of olive oil
  • Cover with cling film  and let it rest overnight at room temperature
    let it rest overnight
  • OIl the pizza stone plate and put it into the oven at 220C
  • Once the oven is hot take the pizza stone out, brush again with olive oil and pour the mixture enough to cover the plate
  • Cook in the hot oven for 15 minutes

Video

Notes

Calories 416 calories per serving
Fat 30 gr per serving
Carbohydrates 27 gr per serving
Proteins 10 gr per serving
Sugar 6 gr per serving
Sodium 615 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
Socca is a typical street food in many Mediterranean countries simply made with chickpeas flour and water cooked over a wood fire. #yourguardianchef #vegan #chickpeas

Rissole à la Dauphine

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Escoffier uses rissole as a generic term for starters which includes a filling made of salpicon wrapped in a pastry that can be of different kinds: brioche pastry without sugar, puff pastry or short pastry, usually, fried. Salpicon is a generic term for a mix of different ingredients minced and combined with a sauce.

 

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I took this recipe from Auguste Escoffier famous book 

 

 

Rissole à la Dauphine has a mix made with minced meat.

I tried to use a brioche pastry but the dough is very thick and you lose the taste of the fillings.

You can make the brioche with a bread machine.

So I prefer using a lining pastry and the filling made of minced meat flavored with herbs.

I prepare everything the day before and compose and fry them the same day.

I used a filling with mincemeat but you can use any other fillings you would like.

To make a perfectly shaped rissole I use a ravioli mold you can find here my amazon affiliate link.

If you don't have one, you can use a fork to seal the edges.

 

Rissole à la Dauphine

This recipe was published in a video proposing 3 Spring Starters for a buffet with step by step organized cooking planning. You can find the video below.

These are the starters featured:

I was inspired by my visit to Auguste Escoffier Museum in Villeneuve Loubet and if you want to see the video you can find it HERE

 

Each Sunday I will publish a video featuring a place to visit, a restaurant or a recipe.

Don't miss it next week.

Sign up to my YouTube Channel: Your Guardian Chef YouTube

Rissole à la Dauphine
Print Recipe
5 from 5 votes

Rissole à la Dauphine

Escoffier uses rissole as a generic term for starters which includes a filling made of salpicon wrapped in a pastry that can be of different kinds: brioche pastry without sugar, puff pastry or short pastry, usually, fried. Salpicon is a generic term for a mix of different ingredients minced and combined with a sauce.
Prep Time40 mins
Cook Time30 mins
resting time2 hrs
Total Time1 hr 10 mins
Course: Appetizer
Cuisine: French
Keyword: French food, rissole, Starters
Servings: 10 pastries
Calories: 465kcal

Ingredients

Option with Brioche dough

  • 1 cup water (250 ml)
  • 40 gr melted butter
  • 1 egg
  • 3 cup flour (450 gr)
  • 1.5 tsp salt
  • 1 pkg bread yeast

Option with Lining Dough

  • 1 1/2 cup flour (250 gr)
  • 2/3 cup butter at room temperature (150 gr)
  • 1 egg
  • 2 tbsp water
  • 1 tsp salt

Beef filling

  • 3 cups ground beef (350 gr)
  • 1 onion
  • 1 clove garlic
  • 2 tsp cumin seeds
  • 2 tsp Provencal herbs
  • 1 tsp lemon zest
  • 2 tsp salt
  • 2 tbsp olive oil
  • 1 lt oil for frying

Instructions

Make the dough

  • If you decide to use the brioche dough, you can make it in the bread machine or find the recipe Brioche without the bread machine
  • For the lining dough, mIx all the ingredients
    Mix all the ingredients
  • Wrap in a cling foil and let it rest in the fridge for 2 hours
    cover with cling foil

Prepare the filling

  • In a pan pour some olive oil and cumin seed and let it roast for a minute
    olive oil and cumin seeds
  • Add crushed garlic and chopped onion and stir-fry until colored
  • Add the minced meat and mix
    Add the minced meat
  • Add the herbs provencal
    Add some Provencal herbs
  • Once ready let it cool down and store in the fridge if not used immediately

Prepare the rissole

  • Roll the dough
    roll the dough
  • Cut a circle
    cut a circle
  • Brush the edge of the pastry with egg wash
    Brush the edge of the pastry
  • Place 1 tablespoon of the filling in the center of the pastry
    place the filling in the center
  • Fold the pastry and seal the edges
    close the mould
  • If you don't have a mold you can use a fork to press the edges down
    If you don't have a mold use a fork
  • It should make 10

Frying them

  • Fry the rissole in hot oil
  • Place them on a kitchen paper to absorb the oil
    Place the rissole on a paper to dry
  • To serve sprinkle with some parsley to give some color 
    Rissole à la Dauphine

Notes

Calories 465 calories per serving
*Assuming 70% increase in calories for fried food
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER
Escoffier uses rissole as a generic term for starters which includes a filling made of salpicon wrapped in a pastry that can be of different kinds: brioche pastry without sugar, puff pastry or short pastry, usually, fried. Salpicon is a generic term for a mix of different ingredients minced and combined with a sauce.

Vol Au Vent Also Called Bouchée à la Reine

by 5 Comments

Bouchée à la Reine is what we generically call Vol au vent, which means flying with the wind, named after its light flaky pastry.  While the Vol au vent was originally a large pastry to cut in portions and share, the Bouchée à la Reine is small, the size of a bite perfect for a buffet table.


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I took this recipe from Auguste Escoffier famous book 

 

Escoffier mentioned that the Bouchée à la Reine were originally filled with a puree of poultry, but more recently filled with a salpicon of poultry, mushrooms and some sort of cream.

To make it easier to cook at home I replace the poultry with bacon and use Crème fraîche as a sauce.

Feel free to use any filling you fancy.

Vol Au Vent Also Called Bouchée à la Reine

Cut a circle inside

You can buy the Bouchée already name, but I made the Bouchée myself using a ravioli cuttings and you can find them here on my affiliate links. They are very handy for many other recipes:

This recipe was published in a video proposing 3 Spring Starters for a buffet with step by step organized cooking planning. You can find the video below.

These are the starters featured:

I was inspired by my visit to Auguste Escoffier Museum in Villeneuve Loubet and if you want to see the video you can find it HERE

Rissole à la Dauphine

Each Sunday I will publish a video featuring a place to visit, a restaurant or a recipe.

Don't miss it next week.

Sign up to my YouTube Channel: Your Guardian Chef YouTube

Vol Au Vent Also Called Bouchée à la Reine
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5 from 3 votes

Vol Au Vent Also Called Bouchée à la Reine

Bouchée à la Reine is what we generically call Vol-au-vent, which means flying with the wind, named after its light flaky pastry.  While the Vol-au-vent was originally a large pastry to cut in portions and share, the Bouchée à la Reine is small, the size of a bite perfect for a buffet table. You can use any other filling you would like
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Appetizer
Cuisine: French
Keyword: buffet appetizers, French starters, vol au vent with mushrooms
Servings: 8 Bouchée
Calories: 315kcal

Ingredients

  • 1 pkg puff pastry
  • 3 cup small mushrooms (500 gr)
  • 3 cloves garlic
  • 2 tbsp butter
  • 6 slices bacon (120 gr)
  • 1 tsp salt
  • 1/4 cup Crème fraîche
  • 2 tbsp fresh parsley
  • 1 extra egg for brushing

Instructions

Prepare the pastry shape

  • Open the pastry and cut several rounds 7 cm - 3 in diameter
    cut the pastry in round shapes
  • Leave 8 circles as the base and cut a smaller circle inside the remaining
    Cut a circle inside
  • Place 2 rings over each base
    Place 2 rings over each base
  • Rolls the remaining pieces and make more shape to use all the dough 
  • Put on a baking tray and brush with egg wash
    Brush with egg wash
  • Prick the center of the pastry with a fork
    Prick the center with a fork
  • Bake in a hot oven at 180C - 350F for 20 minutes
  • If not using immediately, store the Vol Au Vent in an airtight container
    Store the Vol Au Vent

For the filling

  • Stir-fry the minced garlic with butter and olive oil
    Stir fry the minced garlic with butter and olive oil
  • Add the bacon and let it brown
    Add the bacon
  • Add the mushrooms cut into small size
    add the mushrooms
  • At the end, add creme freche and let it simmer for few more minutes
  • Add fresh parsley and let it cool down
    add fresh parsley

To serve

  • Warm up the filling
  • Fill the Vol Au Vent 
    Fill the vol au vent
  • Cover with the top and sprinkle with some parsley
    Vol Au Vent Also Called Bouchée à la Reine

Notes

Calories 315 calories per serving
Fat 23 gr per serving
Carbohydrates 17 gr per serving
Proteins 10 gr per serving
Sugar 1 gr per serving
Sodium 427 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:
Bouchée à la Reine is what we generically call Vol au vent, which means flying with the wind, named after its light flaky pastry.  While the Vol au vent was originally a large pastry to cut in portions and share, the Bouchée à la Reine is small, the size of a bite perfect for a buffet table.

Cheese Gougère Bourguignonne

by 6 Comments

Cheese Gougère Bourguignonne are puff pastries where sugar is replaced by cheese and milk by water. They are perfect for a buffet table because they can be served at room temperature and can be done the day before.


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I took this recipe from Auguste Escoffier famous book 

 

The Gougere Bourgignonne is filled with cheese and shaped as a crown, but to make it easier to serve I made separate buns.

The choux pastry is mixed with 1/2 cup of gruyere cheese shredded and some sprinkled on top.

Cheese Gougère Bourguignonne

They are nice and soft and you can fill them with a mix of cream cheese and herbs, but I prefer to keep it simple and serve them as they are.

Don't be intimidated by the Choux pastry, you will find below a step by step video on how to make it.

To pipe my buns I use Cotton Thermo Standard Pastry Bag Cotton Thermo Standard Pastry Bag and you can find my affiliate link here.

For more of my favorite cooking and baking utensil, you can go HERE

Pipe the choux

add the eggs gradually stirring each time until combined

Since the dough requires a lot of stirring I recommend those wooden spoons with easy handles:

This recipe was published in a video proposing 3 Spring Starters for a buffet with step by step organized cooking planning. You can find the video below.

These are the starters featured:

I was inspired by my visit to Auguste Escoffier Museum in Villeneuve Loubet and if you want to see the video you can find it HERE

 

Rissole à la Dauphine

Each Sunday I will publish a video featuring a place to visit, a restaurant or a recipe.

Don't miss it next week.

Sign up to my YouTube Channel: Your Guardian Chef YouTube

 

Cheese Gougère Bourguignonne
Print Recipe
5 from 3 votes

Cheese Gougère Bourguignonne

Cheese Gougère Bourguignonne are puff pastries where sugar is replaced by cheese and milk by water. They are perfect for a buffet table because they can be served at room temperature and can be done the day before.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Appetizer
Cuisine: French
Keyword: buffet, cheese puff, Starters
Servings: 40 buns
Calories: 44kcal

Ingredients

  • 1/2 cup butter (100 gr)
  • 1 cup water (250 lt)
  • 1 cup flour (150 gr)
  • 1/2 cup grated Gruyere cheese
  • 3 to 4 egg
  • 1 tsp salt

Instructions

  • Bring to boil butter and water
    bring to boil butter and water
  • Remove from the fire
    Remove from the fire
  • Gradually add sifted flour
    Gradually add sifted flour
  • Once the dough is smooth return to heat until it dries
    Once the dough is smooth return to heat until it dries
  • Keep stirring until the dough forms a ball and separates from the pan
    Keep stirring until the dough forms a ball and separates from the pan
  • Remove from the fire  and let it cool down so the eggs will not cook when added
  • Beat 3 eggs
  • Add the eggs gradually stirring each time until combined
    add the eggs gradually stirring each time until combined
  • Add the eggs until the dough drops off the spoon when shaken. Keep the remaining egg mixture for later.
  • Add the grated cheese
  • Fill the dough into a piping bag
    fill the dough into a piping bag
  • Add 1 egg to the remaining egg mixture to make an egg wash
    add an egg in the remaining egg mixture
  • Pipe the choux
  • Brush with the egg wash
  • Bake for 20 minutes at 200 C
  • Serve warm

Notes

Calories 44 calories per serving
Fat 3 gr per serving
Carbohydrates 3 gr per serving
Proteins 1 gr per serving
Sugar 0 gr per serving
Sodium 94 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:
Cheese Gougère Bourguignonne are puff pastries where sugar is replaced by cheese and milk by water. They are perfect for a buffet table because they can be served at room temperature and can be done the day before.

Pissaladiere Nicoise

by 8 Comments

Pissaladiere is a traditional recipe from the South of France, sold in many bakeries as a starter or snack. It is a pizza base topped by Mediterranean caramelized onions, anchovies and olives.

 

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The name comes from Latin and means salty fish, the anchovies are definitely the main ingredients.

The anchovies filets are arranged over the Pissaladiere to make with the olives geometric patterns for decoration.

These geometric patterns are a distinctive characteristic of any Pissaladiere, whether round or squared as sold in shops.

It can be eaten warm or at room temperature, perfect to serve on buffet tables.

 

 

Save

If I am making Pissaladiere for a buffet I make them into small pizzette bite.

They are easier to pick up without getting your hands dirty.

 

preparing amuse bouche for 100 people

I made the Pissaladiere pizzette as canapés for 100 guests at Saint Paul de Vence "Mayor's Wishes for 2017" speech.

And you can see what else I prepared in the article.

In this recipe, I make the dough with a bread machine.

You can read my Kenwood bread machine review here and see what other recipes I make with it.

If you don’t own a bread machine you can follow the directions in the post: Pizza Dough without a Bread Machine

Amazon affiliate link

The Pissaladiere recipe is featured in episode 3 of the video series:

Spring Starters/Spring Started in the Cote d'Azur.

Each Sunday at 10:00 AM I will publish a video featuring a place to visit, a restaurant and a recipe.

Next week we are going to Nice's market, so don't miss it.

Sign up to my YouTube Channel: Your Guardian Chef YouTube

You can watch Antibes and its Pissaladiere video here below:

Pissaladiere Nicoise

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

Pissaladiere Nicoise
Print Recipe
5 from 4 votes

Pissaladiere Nicoise

Pissaladiere is a traditional recipe from the South of France, sold in many bakeries as a starter or snack. It is a pizza base topped by Mediterranean caramelized onions, anchovies and olives. It can be served warm or at room temperature
Prep Time1 hr
Cook Time10 mins
Total Time1 hr 10 mins
Course: Starters
Cuisine: French
Keyword: dary free, French food, Pizza
Servings: 50 bites
Calories: 56kcal

Ingredients

Dough

  • 250 ml water
  • 1 tbsp olive oil
  • 450 gr flour
  • 1.5 tsp salt & pepper
  • 1 tsp caster sugar
  • 1 package bread Yeast

Topping

  • 1 kg onions
  • 200 gr anchovies stored in salt
  • 100 gr black olives
  • 3 cloves clove of garlic
  • olive oil

Instructions

  • Pour the ingredients into the machine and set the program for fresh dough, number 13 on the Kenwood. NB: when using the bread machine the ingredients should be placed in the exact order as listed above, liquids first.
    bread machine
  • For best result, let the dough rest in the fridge overnight, well floured and wrapped in a plastic bag, so it does not crawl all over the fridge.
  • Peal the onions and cut them very finely
  • Wash, clean and debone the anchovies filet. Leaves some anchovies aside for the topping decoration.
  • In a large frying pan fry the garlic cloves crushed and the anchovy’s filets. The anchovies will melt into a cream.
    Stir fry anchovies and garlic
  • Put in the onion and stir-fry over medium heat until they become translucent. 
    Stir fry the onions
  • Then lower the heat and simmer for a good 30 minutes. Add water if too dry. 
    Cover and simmer for 30 minutes
  • Normally you should not need to add any salt as the anchovies are already very salty.
    caramellized onions

To make Pissaladiere pizzette

  • Roll the dough flat and cut it into small circles
  • Let them rest few minutes while the oven heats up at 200 C. If you have a pizza stone put it in the oven so they will be hot.
  • Put the circles on the pizza stone and put a spoon of the onion mix and half olive with a small piece of anchovies. I made some with only the onions to add some variety.
    top with onions, anchovies and olives
  • Cook for 10 minutes and continue with the rest of the batch. They can be served at room temperature but it is best to eat them the same day.
    Pissaladiere pizzette bites

For the large pissaladiere

  • Roll the dough and lay it on the hot pizza stone
    roll the dough
  • Top it with caramelized onions, anchovies filets and unpitted olives
    top it with onions, achovies and olives
  • Cook in a hot oven at 200C / 400 F for 10 minutes
    Pissaladiere Nicoise
  • Cut and serve warm as well as a room temperature
    Serve pissaladiere warm or at room temperature

Video

Notes

Nutrition facts:
Calories 56 calories per serving
Fat 1 gr per serving
Carbohydrates 9 gr per serving
Proteins 3 gr per serving
Sugar 1 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
Pissaladiere Nicoise is dish sold in many bakeries as a starter or snack. It is a pizza base topped by Mediterranean onions, anchovies and olives. #yourguardianchef #frenchfood #pizza

Spring Starter Flans With Wild Asparagus

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As soon as Spring starts, grab a basket and venture into the forest, wild asparagus are shooting up among the dead leaves. Small and with a slightly bitter taste, there are so many ways you can use these unique early Spring vegetables.

wild asparagus shooting up among dead leaves

You can find wild asparagus in the forests of the Cote d'Azur, among patches of grass, where it is humid but sunny.

Their flavour perfectly combines with egg and Parmesan, so I used them to top little flans that enhance and complement their flavour.

Since wild asparagus are slightly bitter, I added some carrots to contrast with some sweetness.

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There are many other ways you can serve wild asparagus.

  • Use them in frittata or risotto.
  • Season with extra virgin olive oil and serve with any matured cheese and/or bacon.
  • Or simply mix them in a salad.

To prepare the wild asparagus, wash them and cut them into 10 cm / 4 in.

Put them vertically in a glass with 1 cm ( 1/2 in) of water and steam them covered in the microwave for 3 minutes.

They are ready to use as you wish.

 

 

put the asparagus into a glass

Fill in the hole of the flans

I used them to top those carrot mini flans, the flavours combine perfectly and it does not matter the quantity of asparagus you fetch.

I filled them with fresh tomatoes, but you can use your imagination and add any other type of fillings.

You can serve them as starters with a salad, display on a buffet table or bring them on a picnic.

 

If you don't have those mini bundt pans you can find my Amazon affiliate link next.

You can also use any other cupcakes moulds or muffins pan.

This recipe is part of a Youtube Series: Spring Starters. In the video you will see: where I find the wild asparagus and how I make those delicious mini flans:

 

Spring Starter with Wild Asparagus
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5 from 2 votes

Spring Starter With Wild Asparagus

As soon as Spring starts, grab a basket and venture into the forest, wild asparagus are shooting up among the dead leaves. Small and with a slightly bitter taste, there are so many ways you can use these unique early Spring vegetables.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Starters
Cuisine: Italian
Keyword: buffet, Spring, Starters
Servings: 8 flans
Calories: 347kcal

Ingredients

  • wild asparagus any amount you fetch
  • 150 gr butter 5 oz (at room temperature)
  • 4 eggs
  • 3 boiled carrots
  • 1 cup flour
  • 1 package baking powder
  • 1/2 cup Parmesan cheese
  • 1 tsp salt
  • 1/2 cup breadcrumbs for coating
  • olive oil for coating

Instructions

Pre-steam the asparagus

  • Wash the asparagus and cut 10 cm length
    Cut 10 cm from the head of the asparagus
  • Put them vertically in a glass with 1 cm ( 1/2 in) of water
    put the asparagus into a glass
  • Steam them covered in the microwave for 3 minutes.
    steamed the asparagus

Prepare the moulds

  • Coat the moulds with oil and crumbs
    coat the moulds with oil and crumbs
  • Lay the asparagus in the bottom of the moulds
    Lay the asparagus in the bottom of the moulds

Make the batter

  • Mix the butter until it is creamy
    cream the butter
  • Add 4 eggs and mix
  • Add the boiled carrots and mix
    add the boiled carrots
  • Sift the flour with the baking powder and mix all together
    add the flour
  • Last, add the cheese and a tsp of salt
    add the cheese
  • Pour the mix into the moulds
    Fill all the molds
  • Bake for 30 minutes in a hot oven at 180 C - 350 F
    bake for 30 minutes
  • Let them rest for 5 minutes then turn them upside down and fill the holes with fresh tomatoes or any other fillings you like
    Fill in the hole of the flans
  • Serve warm or at room temperature.
    Spring Starter with Wild Asparagus

Video

Notes

Calories 347 calories per serving
Fat 25 gr per serving
Carbohydrates 16 gr per serving
Proteins 15 gr per serving
Sugar 1 gr per serving
Sodium 1579 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
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Wild asparagus are small and with a slightly bitter taste, there are so many ways you can use these unique early Spring vegetables. #yourguardianchef #vegetable #asparagus

Puntarelle alla Romana With Anchovies And Garlic

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Puntarelle alla Romana is a classic Roman dish, Puntarelle are the shoots of the chicory cut very thin and seasoned with garlic and anchovies paste.

Puntarelle alla Romana

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Puntarelle are not easy to find here in France but you can replace them with endives.

I went to Ventimiglia market to buy them, and beside the puntarelle I found some other unusual Italian vegetables and cheeses.

If you are interested to find out more you can watch the video here below:

Puntarelle alla Romana are made only with the shoots inside the vegetable head.

You can use the outside leaves for a minestrone or soup.

 

puntarelle shoots used for the salad

anchovies garlic seasoning

The seasoning is made by stir frying a clove of garlic and 3 anchovies.

I use the anchovies preserved in salt rather than oil as I prefer to add my extra virgin olive oil.

It is a nice paste full of garlicky, fishy salty flavour which you can actually use as a dressing for any other salad.

Puntarelle alla Romana

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

 

Puntarelle alla Romana
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5 from 2 votes

Puntarelle alla Romana

Puntarelle alla Romana is a classic Roman dish, Puntarelle are the shoots of the chicory cut very thin and seasoned with garlic and anchovies paste.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad
Cuisine: Italian
Servings: 4 people
Calories: 95kcal

Ingredients

  • 1 puntarelle head
  • 3 anchovies best preserved in salt
  • 1 clove garlic
  • 3 tbsp extra virgin olive oil

Instructions

  • In a small pan stir fry at low heat the anchovies with the garlic and 1 tbsp of olive oil
    Anchovies and garlic seasoning
  • Remove the outer leaves of the puntarelle 
    puntarelle shoots used for the salad
  • Cut the puntarelle into thin slices and put them in ice water to curl. Those shoots were too early in the season and did not curl
    Cut the puntarelle
  • Drain the puntarelle add the anchovies seasoning adding some extra virgin olive oil. You do not need to add salt
  • Stir and serve
    Puntarelle alla Romana

Notes

Calories 95 calories per serving
Fat 11 gr per serving
Carbohydrates 1 gr per serving
Proteins 0 gr per serving
Sugar 0 gr per serving
Sodium 169 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:
Puntarelle alla Romana is a classic Roman dish, Puntarelle are the shoots of the chicory cut very thin and seasoned with garlic and anchovies paste.

A Captivating Vegetable Romanesco Recipe

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The complexity and beauty of this vegetable are so intriguing, I had to come up with a Romanesco recipe that preserves and enhances its captivating fractal design.

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This vegetable is a cross between broccoli and cauliflowers.

Not only it is beautiful to watch but it is also delicious to eat.

It has a sweet nutty flavour and a firm consistency which makes it perfect for soups.

As a winter comfort food, I make a mashed Romanesco soup and add pasta and sausages.

It is one of my family favourite.  

However, as I love to watch the intrinsic fractal design of this vegetable, I decided to create a recipe where its shape was preserved and enhanced.

When I was little, I used to make a savoury carrot cake flan, so I decided to experiment with it to create savoury muffins.

I used the gorgeous Romanesco floret to top the muffins replacing the usual icing.

 

The crispy buttery cheesy carrot dough is the perfect match to a creamy nutty Romanesco, but that is not all. 

What a perfect combination of colours!

Not only those muffins have a beautiful pastel shade which is perfect for Easter Monday Picnic, they even have the colour of the Irish Flag.

So for the joy of my Irish husband, I will make them again for St Patrick's day.

A Captivating Vegetable Romanesco Recipe Open

Put the carrots mix in the cupcakes molds

To make the cupcakes I use the cupcake silicon molds, they are so easy to use and to clean.

You don't need to mess with butter and flour. (Amazon affiliate link)

Here you can find out more about my baking tools or my kitchen checklist

A Captivating Vegetable Romanesco 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

A Captivating Vegetable Romanesco Recipe
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5 from 9 votes

A Captivating Vegetable Romanesco Recipe

The complexity and beauty of this vegetable are so intriguing, I had to come up with a Romanesco recipe that preserves and enhances its captivating fractal design
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Appetizer
Cuisine: Italian
Keyword: 1 pot meal, Italian Vegetable, Pasta and sausages
Servings: 12 cupcakes
Calories: 194kcal

Ingredients

  • 1 Romanesco cabbage you will need only half
  • 1 tbsp salt to boil the romanesco in salted water
  • 3 large carrots
  • 150 gr flour
  • 150 gr butter
  • 4 eggs
  • 1/2 cup grated Gruyere cheese
  • 1 tsp salt
  • 1 package baking powder 3 tsp

Instructions

  • Cut the florets of the romanesco making sure you have some large ones to use over the cupcakes
  • Boil them for 10 minutes in salted water
    Boil the romanesco for 10 minutes
  • Drain them and blanch them by immersing them in icing water to preserve the nice green colour.  
  • Clean the carrots and boil them for 20 minutes
  • Mash the carrots and let them cool down completely
  • Whip the butter until soft, then add the eggs
  • Sift the flour with the baking powder and the salt and add to the mix
  • Last, add the carrot mash and the cheese
    Mix all the ingredients with the carrots mash
  • Distribute the carrot mix into the 12 muffins moulds
    Put the carrots mix in the cupcakes molds
  • Top the muffins with the romanesco florets
  • Bake for 35 minutes
  • Arrange over a serving dish. They can be served warm or at room temperature

Notes

Calories 194 calories per serving
Fat 14 gr per serving
Carbohydrates 11 gr per serving
Proteins 6 gr per serving
Sugar 2 gr per serving
Sodium 3634 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 complexity and beauty of this vegetable are so intriguing, I had to come up with a Romanesco recipe that preserves and enhances its captivating fractal design