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Pasta a Frittata: Italian Fried Pasta

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Fried pasta is not even a recipe; it is what we, Italians, do when we have pasta leftover and don t want to cook anything. Fried cooked pasta is a classic in Itay and very popular with children.

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When we were children, my mother used to make it for us when they had guests coming for dinner.

She was sure we would get out of their way, eating it in our room in front of a cartoon.

Fried pasta is easy and quick to do and you can fry any cooked pasta.

But be aware, if your leftover pasta has been seasoned with tomatoes sauce, you will not have a crunchy fried pasta.

My favourite pasta a frittata is made with leftover spaghetti or linguni with pesto crunchy and full of cheese.

 

To make leftover fried pasta is very simple:

  1. On 1 portion of leftover pasta add 1 egg and 1 tbsp of parmesan cheese
  2. Mix them with a fork
  3. In a frying pan heat 1 tbsp of butter and 1 of olive oil
  4. Pour in the pasta and let it fry for few minutes
  5. Turn it around like an omelette.
  6. You can use the pan cover and slide it back in the pan to cook the other side.
  7. Place on a plate and enjoy

 

leftover pasta egg and cheese

Fry the pasta

Turn the fried pasta around

Cut the fried pasta

Fried pasta can be done in only 3 minutes.

If you don't have anything in the fridge and have a busy day ahead, I make sure I have some extra pasta to fry for next day lunch.

It is so fast to make that I sometimes make it in the morning for my boys' school lunch.

Add some salad and they have a complete lunch.

 

 

This is my favourite lunch box, with different removable compartments to make the lunch preparation as flexible as you want.

To make the best crunchy fried pasta, here are some tips:

  • You can boil the pasta and fry it, but you will have better results if the pasta is from the day before and it is completely cold.
  • Any type of pasta can be fried, and you can make it crunchy and thin or thick and soft.
  • The secret for a crunchy fried pasta is to use the right amount of pasta per egg and the addition of parmesan cheese.
  • If you don't want to use the egg, you can still stir fry the pasta by turning it regularly with a wooden spoon.
Pasta a Frittata: Italian Fried Pasta
Print Recipe
5 from 1 vote

Pasta a Frittata: Italian Fried Pasta

This is not even a recipe; it is what I do when I have leftover pasta. My favourite is made with leftover linguni with pesto, but it can be made with any pasta.
Prep Time1 min
Cook Time5 mins
Total Time6 mins
Course: Pasta
Cuisine: Italian
Keyword: easy, fried pasta, leftovers
Servings: 1 people
Calories: 587kcal

Ingredients

  • 100 gr left over pasta at room temperature My favourite are is leftover spaghetti with green pesto.
  • 1 egg
  • 3 tbsp parmesan cheese grated
  • 1 tbsp butter
  • 1 tbsp olive oil

Instructions

  • You can either cook 100 gr of spaghetti, or use leftovers. Even if seasoned it is fine.
  • Make sure they are at room temperature
  • Mix them with the egg and the Parmesan
    leftover pasta egg and cheese
  • Fry in a pan with butter
    Fry the pasta
  • When it becomes brown and crunchy (like in the picture) turn it around with the help of the pan cover and slide it back in the pan to cook the other side
    Turn the fried pasta around
  • Enjoy warm or a t room temperature
    Cut the fried pasta

Notes

Calories 587 calories per serving
Fat 22 gr per serving
Carbohydrates 75 gr per serving
Cholesterol 226 mg
Proteins 24 gr per serving
Sugar 4 gr per serving
Sodium  406 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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This is not even a recipe; fried pasta is what Italian do when we have pasta leftover and don t want to cook anything. It is very popular with children. #yourguardianchef #pasta #Italianfood

Once a Month Freezer Meal Prep

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Since I like my meals to be fresh, I don't freeze prepared meals, instead once a month I make a freezer meal prep plan.

Freezer Organized 5

I certainly don’t buy prepared frozen meals, and I rather have my meals freshly cooked.

So I use the freezer to store meal prep so I still cook fresh but save time using frozen meal preps. 

Different types of food can be stored for months and be there when you need them.

So here is what you’ll find in my freezer:

To the left is a chart of my usual storage system, but there are naturally some exceptions to it (though not as many as in French grammar!)

It refers to my first post: The Time-Saving Vegetables Rule

Whether cooked or uncooked, most proteins can be stored in the freezer: Meat, Fish, Cheeses, Eggs (not whole).

I always freeze meat and fish uncooked and into 4-person portions, so each time I will defrost only the quantity needed for our family meals.

The vegetables ruleIf you have egg whites leftover, freeze it. Once defrosted and at room temperature, you can make fantastic Meringues for a special occasion.

Picnic Sandwich 5_5_1_1

Bread also stores well in the freezer.

Even that fantastic Baguette “Tradition” I wrote about in the post:

4 Alternatives to the Beach Lunch Kiosk

If you let it defrost overnight on the kitchen counter, it will be like fresh the next morning.

If you warm it up for 2 minutes in the oven once completely defrosted, it will also have the same fragrance as newly baked ones. 

I usually only freeze vegetables that will be cooked or baked afterwards, in stews or quiches for example.

Most defrosted vegetables tend to be mushy, but that won’t matter for those types of recipes.

I do buy frozen peas and spinach because they freeze well and they are handy “back-up” vegetables to have on hand when you run out of fresh ones.

I also always freeze leftover meals...if there’s any left!

Basic Freezing for winter 3_2_1

Freezer Organized 4

When freezing and defrosting food, I follow these basic safety rules:

• If I want to freeze the meat or fish I’ve just bought at the store, I do it immediately, i.e. without letting it sit in my fridge for days.

• It’s best not to thaw food on the kitchen counter at room temperature, but I do. However I always make sure to put them in the fridge once they are completely defrosted.

• I never re-freeze thawed food.

• Food can be refrozen though if it has been gradually thawed in the refrigerator, but I never do this.

This is an additional safety precaution I always use:

We have a lot of lightning storms here in the region, especially during the end of the summer, and often the electricity gets cut off.

So this is what I do to make sure the food in the freezer is safe, especially if we are not at home or we are traveling.

I always leave a cup filled with ice cubes in the freezer.

If on our return I find a frozen cup of water instead of the ice cubes, then I know something happened.

The temperature was not maintained at freezing level, and so the food is no longer safe to eat.

 

Ice cubes for freezer

Basic Freezing for winter 2_1_1

In using the freezer, what really helps me to save time with the daily meal-making are the Base Ingredients and the Stocks that I prepare and freeze over a boring and rainy weekend.

Just 1 hour spent every second month makes me save hours on a weekly basis:

• Mirepoix: Carrots, Onions and Celery
• Grated parmesan
• Breadcrumbs
• Homemade Stocks

Basic Freezing for winter 31_2_1

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What do you keep in your freezer? Let me know in the comments below.

PIN FOR LATER:

Since I like my meals to be fresh, I don't freeze prepared meals, instead once a month I make a freezer meal prep plan.

Homemade Mayonnaise Everybody Can Make

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Making homemade mayonnaise can be intimidating but it shouldn't be, you just need to follow few important rules and the magic will happen.

The taste of the homemade mayonnaise is so much better and once you master the technique you will make it in no time.

Jump to Recipe

Many are concerned about using a raw egg, but personally, I do it all the time not only in Mayonnaise but also for other recipes.

If you don't want to take the risk look for pasteurized eggs at your supermarket.

Eating raw eggs

There is a difference between European and American eggs, and my methods might not apply to your specific case.

If you are interested, this is what I do:

  • When I buy my eggs I make sure they are from a reputable source.
  • As they are usually stored at room temperature in the supermarket, I do the same at home.
  • I use raw eggs only if they are very fresh.
  • I wash the eggs with soap and water just before using it.

Separate yolk from white
To separate my eggs I use a Kitchen Craft Egg Separator an this is my Amazon affiliate link.

If you are interested here are more of my favorite useful kitchen items

Washing the eggs was suggested by an Italian nutritionist as cleaning the outside of the eggs reduces the risk of contracting salmonella.

He recommended not to wash it ahead of time as the protective film of the eggshell will be damaged with the risk of other forms of contamination.

Egg float test

To check if the egg is super fresh I always put it in water: if it floats it is rotten!

A fresh egg in water sinks

Fresh egg in water sinks

With time the egg rises up

With time the fresh egg rises up

A rotten egg floats is water

A rotten egg floats is water

 

Homemade mayonnaise

How to thicken homemade mayonnaise

To make sure mayonnaise thicken, it is important to follow these steps:

1- All the ingredients should be at room temperature
2- Never use extra virgin olive oil, I use a mix of vegetable oil and normal olive oil
3- Add the oil very slowly while mixing

 

How to fix a curdled mayonnaise

A mayonnaise can curdle if the ingredients are too cold or if you add the oil too quickly.

If that happens, don't throw it away.

Add another egg yolk and pulse the blender until the mayonnaise gets back its shape. 

Serve Indian bread with salad

Use and storage

I use the homemade mayonnaise in different recipes, one of my favorites is Chicken Caeser salad.

I like to serve over a homemade Indian bread.

If you add raw garlic to the homemade mayonnaise you can make Aioli, or add dill and capers to make Tartare.

These two sauces are magnificent with a seafood platter, crab claws or shrimps.

You can store homemade mayonnaise for 3 to 4 days in the fridge.

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

Homemade mayonnaise
Print Recipe
4.89 from 9 votes

Homemade Mayonnaise

Many are concerned about using a raw egg, but personally, I do it all the time not only in Mayonnaise but also for other recipes. If you don't want to take the risk look for pasteurized eggs at your supermarket.
Prep Time10 mins
Total Time10 mins
Course: Sauces
Cuisine: French
Servings: 8 people
Calories: 265kcal

Ingredients

  • 1 egg yolk
  • 1 tsp Dijon mustard
  • 150 ml vegetable oil
  • 100 ml olive oil add only if you want more fluid mayo. NOT extra virgin
  • 2 tsp lemon juice or white vinegar
  • salt and pepper

Instructions

  • All ingredients should be at room temperature
  • In a bowl whisk the egg with salt, pepper and the mustard. 
  • Very slowly add the vegetable oil, in a thin but continuous flow.
  • Continue whisking adding the olive oil in a similar thin but continuous flow
  • Add the lemon juice or the vinegar at the end
  • Keep in the fridge for 3 to 4 days

Notes

Calories 207 calories per serving Fat 30 gr per serving Carbohydrates 2 gr per serving Cholesterol 23 mg Proteins 0 gr per serving Sugar 1 gr per serving Sodium 38 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
Making homemade mayonnaise can be intimidating but it shouldn't be, you just need to follow few important rules and the magic will happen. #yourguardianchef #homemade

Light and Fluffy Italian Homemade Gnocchi

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The traditional Italian homemade gnocchi are light, fluffy, they melt in your mouth and you can actually taste the potatoes. If you want to make chunkier ones you can watch the video below to see the difference.

Light and Fluffy Italian Homemade GnocchiJump to Recipe :  Jump to Video :  Print Recipe

Homemade fluffy gnocchi are very different from the ones already made which tend to have too much flour because they have to last longer on the shelf. My husband calls them lead balls.

Also, some recipes use eggs, I don't. My homemade gnocchi are suitable for vegans.

They still have that firm consistency, but without the egg the taste of the potato prevail.

They are not difficult to make, you just need to follow some simple rules and you will have the most delicious and versatile base dish you can serve with a multitude of sauces.

Here I make the simple and most commonly used gnocchi sauce, which are seasoned with sage and butter, you can use any other sauce depending on how you plan to eat your gnocchi.

lamb ragu

Sauces for Gnocchi

You can serve gnocchi in 3 different ways:

  1. As a main dish: use sauces with meat like Ragu for example. My favourite ragu to serve with gnocchi is Lamb ragu. For main dish gnocchi I rather use chunkier gnocchi and you can find the recipe here
  2. As a side dish: like potatoes served as a side dish for meat or fish. You can simply flavour the gnocchi with some herbs and butter.
  3. As a starter: in Italy this is what we would call Primo Piatto, like pasta or risotto. You can use any pasta sauce you like. For a special meal I use truffles. We usually have it as a starter for our Christmas lunch.

My Secret

To make fluffy and light homemade gnocchi I have 1 special secret, keep the flour in the dough to a minimum.

For 1 kilo of potatoes I use around 100 / 120 gr ( 1 cup) of flour not more (plus 3 tsp of salt).

Once the potatoes are mashed and completely cold I add only 100 gr (3/4 cup) of flour and I add more only if necessary.

homemade gnocchi ingredients

homemade gnocchi flour tray

Unfortunately there is an undesirable consequence for not adding too much flour to the dough.

Once the gnocchi are ready on the tray and you try to pour them in the boiling water, they will be stuck to the tray and mash as soon as you touch them.

Any humidity in your kitchen will soften the gnocchi, they will soak the vapour from your boiling pot of water while they are laying on the table, before they reach the pot.

 

To avoid this problem I make sure that:

  1. Once I shape the gnocchi I put them on a well floured tray and add more flour on top.
  2. I make sure the kitchen is well aired and does not have too much humidity.
  3. I don't let them rest for too long, usually I make them only 1 hour max 2 hours ahead, no more.

 

homemade gnocchi floured trays

Have you noticed that my gnocchi do not have an indentation? They do not need it.

The indentation helps the sauce stick to the gnocchi, but because my gnocchi do not have a lot of flour they absorb the sauce anyway.

They are smaller and soft and will melt in your mouth.

But if you like the shape and have time on your hands, use a fork and add the indentation.

cooking the homemade gnocchi

Cooking Gnocchi

The gnocchi are cooked in hot salted boiling water, but they do not get drained like pasta or vegetables.

Once cooked they float in the boiling water, you can then remove them with a strainer ladle.  

That is why it does not matter how much flour you are pouring over the shaped gnocchi to keep them loose on the tray.

The four will drop to the bottom of the boiling water, and when you drain the gnocchi with the ladle the flour will remain at the bottom of the pot. 

Choosing the Potatoes

Use old big potatoes with a thick skin that are rich in starch and don't have too much water.

Choose potatoes for mash like Russets, Yukon golds, Desiree in France Amandine, Chérie or Pompadour.

Ingredients for homemade gnocchi

Follow the recipe below and remember:

Dos:

  • Boil them with their skin for max 20 minutes
  • When making the dough add just enough flour until the dough is smooth
  • Once the gnocchi are ready cover the prepared gnocchi with a lot of flour so they will not stick to the tray

Don'ts:

  • Don't peel the potatoes before boiling them
  • Don't use a blender to mash them otherwise they will become waxy
  • Wait until the mashed potatoes are completely cold before adding the flour to make the dough

To make this recipe I use KitchenAid attachment 5FVSP Fruit and vegetable Strainer 

You can find it on Amazon (affiliate link)

I find it very useful to sieve cooked fruits, tomatoes and potatoes.

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.

If you don t have one you can mash the potatoes with a hand mash or with a fork.

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

How to make Italian Gnocchi

If you want to use a rich sauce, you can make chunkier gnocchi by adding some semolina flour in the mix.

Here you can find the recipe for chunkier homemade Italian gnocchi with cherry tomatoes sauce.

You will find it also in the video below.

Fancy Homemade Gnocchi

If you want to make something very special, you can mix other vegetables to the potatoes and change the colour and flavour.

Here I mixed some cooked chestnuts.

Other vegetables often used are with sweet potatoes, squash, and why not trying with pumpkin.

You can experiment what you fancy, on 1 kilo of potatoes substitute 100 gr with your favourite vegetable.

Though make sure it is a dry vegetable otherwise you will have to add too much flour.

chestnuts homemade gnocchi

I will give to pumpkin gnocchi flavoured with cinnamon a try and I promise to get back to you with some results before Thanksgiving. 

Happy homemade gnocchi making !

Looking forward to hear your gnocchi experience in the comments below

 

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

Light and Fluffy Italian Homemade Gnocchi
Print Recipe
5 from 4 votes

Light and Fluffy Italian Homemade Gnocchi

The traditional Italian homemade gnocchi are light, fluffy, they melt in your mouth and you can actually taste the potatoes. No eggs, they are vegan !
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Side Dishes
Cuisine: Italian
Servings: 6 people
Calories: 352kcal

Ingredients

  • 1 kg potatoes (4 large)
  • 150 gr flour (1 cup)
  • salt and pepper

For a simple sauce

  • 100 gr butter
  • 10 sage leaves

Instructions

  • Clean the potatoes making sure all earth is removed
  • Boil 1 kilo of potatoes in salted water for 20 minutes
  • Strain off the water and while the potatoes are still hot pass through the strainer, I use kitchenaid vegetables strainer
  • If you don't have a vegetable strainer, peel the potatoes while still hot and mash them with a fork or a potato masher
  • Let the mashed potatoes cool down completely
  • Add only 100 gr of flour and the salt, mix and add more flour only if necessary
  • Once the dough has a nice consistency, roll it and cut the gnocchi into shape
  • Spread them on well floured tray and cover with flour so they do not stick to the tray and to each others
  • Boil them in salted water and when they start floating remove them from the water with a strainer ladle
  • Pour the cooked gnocchi in a pan and mix them with the sauce of your choice. Here I mix it with butter and sage

Video

Notes

Calories 352 calories per serving
Fat 15 gr per serving
Carbohydrates 50 gr per serving
Cholesterol 36 mg
Proteins 6 gr per serving
Sugar 1 gr per serving
Sodium 48 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
The traditional Italian homemade gnocchi are light, fluffy, they melt in your mouth and you can actually taste the potatoes. No eggs, they are vegan #yourguardianchef #gnocchi #italianresipes
 

Easiest Homemade Hummus

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This homemade hummus is my ‘magical fix’ when guests show up unexpectedly.

the easiest and quickest homemade hummus Jump to Recipe

I always have a can of chickpeas in the cupboard, some garlic and lemon.

I mix all the ingredients together in a blender and within seconds the humus dip is made.

I also keep a supply of baguette in the freezer for such occasions, however it is best to serve it with toasted pita bread, or as a bruschetta topping.

To mix my ingredients I use a Braun MultiQuick 3 Hand blender.

It is small, compact, quick & easy to use compared to the bigger blenders.

The components can be washed in the dishwasher and you can prepare several ingredients at the same time (there are several cups included).

(affiliate link).

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

the easiest and quickest homemade hummus
Print Recipe
5 from 3 votes

Easiest homemade hummus

This homemade hummus is my ‘magical fix’ when guests show up unexpectedly. I always have a can of chickpeas in the cupboard, some garlic and lemon. I mix all the ingredients together in a blender and within seconds the humus dip is made. I also keep a supply of baguette in the freezer for such occasions, however it is best to serve it with toasted pita bread, or as a bruschetta topping.
Prep Time2 mins
Total Time2 mins
Course: Starters
Cuisine: Mediterranean
Servings: 8 people
Calories: 147kcal

Ingredients

  • 500 gr canned chickpeas
  • 2 lemons
  • 2 cloves garlic
  • virgin olive oil
  • salt and pepper
  • sesame seeds or parsley for decoration

Instructions

  • Put the chickpeas with 2 spoons of their juice into a blender
  • Do not throw away the remaining juice
  • Add only 1 garlic clove, salt and the lemon juice.
  • Mix until it becomes creamy and taste the flavour.
  • Add more garlic or lemon juice to your taste
  • If necessary you can add more of their juice to make it creamier
  • Before serving, pour some virgin olive oil and sesame seeds or parsley on top to decorate

Notes

Calories 148 calories per serving
Fat 5 gr per serving
Carbohydrates 20 gr per serving
Proteins 6 gr per serving
Sugar 4 gr per serving
Sodium 44 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely

Preparing Amuse Bouche for 100 Guests

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Amuse Bouche, literately translating as pleasing the palate, are one-bite size finger food usually served in French restaurant before the meal. A practical way to reduce waste at parties.

Saturday the 14th of January, I was commissioned by Mr Joseph le Chapelain, Mayor of Saint Paul de Vence, to provide canapés for 100 guests, for the "Mayor's Wishes for 2017" speech.

The event was held at Saint Paul de Vence Auditorium at 11am. After the Mayor’s speech, canapés and local wine from Saint Paul de Vence were served outside in the terrace.

This is the Cote d’Azur, and the 14th of January was a beautiful sunny day with a pleasantly crisp temperature.

I was asked to make a copious but not overly lavish buffet, with a plate of crudités to accompany the canapés.

I wanted to offer nibbles that would meet everybody’s tastes, and made with fresh ingredients.

So to offer a suitable menu, I followed these guidelines:

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Ingredients

I used all typical Mediterranean ingredients with plenty of onions and tomatoes which are abundantly used here in the region.

I combined those vegetables with cheese, ham and anchovies, very Nicoise.

Amuse Bouche

Due to the large number of people, I wanted to have food that was easy to pick and eat.

Amuse Bouche are one-bite size canapés and can be served with a simple serviette and do not require the use of small dishes.

I found it much more practical.

While one hand is busy holding the drink, the other hand remains free, so you can pick and eat as needed.

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Reduced waste

I am always conscious of the environment, my aim is to keep waste to the minimum.

Hence, I like to serve the amuse bouche on reusable black trays, baskets or wooden bowls.

In addition the table looks homely, warm and stylish.

Easy access

Providing 100 people with easy access to the amuse bouche, the table display is very important.

Therefore, I like to have multiple points with the same dishes so people do not have to reach different sides of the table to try a different serving.

I displayed the same food on both sides of the central table and the crudités as a central place that could be reached from each side.

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Edible decorations

To reduce waste, I like to use edible decorations.

On this occasion, I used the plat de crudités as a centrepiece, mixing and matching the colour and flavour of the vegetables.

From a basket cornucopia, I dropped cherry tomatoes on the tray creating movement and adding texture to the centrepiece.

The Menu

I positioned a panelled display at the centre of the table to list the type of amuse bouche and their ingredients.

In case some guests had dietary restrictions due to food allergies or intolerance, they could check the food components and eat accordingly.

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How I choose the menu:

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Pizza Campofranco :

Pizza is an obvious choice for a canape as it satisfies the taste of many.

Though while the classic pizza is best eaten warm, the Pizza Campofranco can be eaten at room temperature so it is a better option for buffet.

It is easy to transport and can be cut in small sizes

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Pizzette Pissaladiere:

I wanted to offer a classic local speciality with an Italian twist.

The typical Pissaladier Nicoise is usually cooked in a rectangular shape which is then cut in small slices.

By cooking it directly in small bite sizes (like the Italian pizzette), they can be easily picked up from the sides with no onion dropping on the fingers.  

Boulettes de risotto frit

They are small arancini, the size of a bite which are very popular with children and go down like cherries.

They are an alternative choice for celiacs guests.

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Bruschetta au pesto rouge

Very easy to make and are perfect served at room temperature.

The pesto can be prepared the day before and for the bruschetta bread I simply used croutons

Mélange des crudités

It is always nice to have plenty of crudités in a canapé, people love them and they give plenty of colour to the table.

I did not serve any dips due to the spread of flu across the region. 

Because of the large crowd, we wanted to keep the risk of infection to a minimum.

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Biscuits au Beurre et Pistachios

In order to please all sweet tooths, I made a batch of Pistachios biscuits, which were much appreciated by many.

The event was successful and happily met the host’s requirements.

If you want to try it yourself, you can find all the recipes on the blog.

Each event may have different requirements and potential constraints, so if you are planning to host a party and would like more ideas, I would be happy to help.

I can offer different combinations and prices to match your budget: from € 6 per person to € 15 per person (minimum order of € 300)

You can find suggestions on canapés in the E-shop below, and for further enquires you can email me at: Info@yourguardianchef.com

 

‘Whatever-Vegetables’ soup with spicy merguez sausages

by 10 Comments

I use this recipe with spicy merguez sausages when I want to use the vegetables I have in the pantry.

‘Whatever Vegetables’ soup with spicy merguez sausagesThe merguez blends all the vegetable flavours, so any vegetable will do as long as you have either some potato or beans to add creaminess to the soup.

Jump to Recipe

Merguez is a lamb sausage from North Africa flavoured with chilly, harissa and cumin, it is widely used in Europe especially in France.

It has a nice spicy flavour, so even bland vegetables will make a fantastic soup.

If you want a vegetarian version use a vegetable broth and replace the merguez with harissa.

This recipe is featured in the video: Teach them to cook before they leave

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

‘Whatever Vegetables’ soup with spicy merguez sausages
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5 from 5 votes

‘Whatever-Vegetables’ soup with spicy merguez sausages

I use this recipe (if you can call it so) when I want to use the vegetables I have in the pantry. Any vegetable will do as long as you have either some potato or beans to add creaminess to the soup. The merguez will give a nice spicy flavour, so even bland vegetables will make a fantastic soup. If you want a vegetarian version use just vegetables and a vegetable broth.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Soups & Stews
Cuisine: French
Keyword: merguez, pasta, Soup
Servings: 4 people
Calories: 319kcal

Ingredients

  • Any vegetables you have here I use romanesco potatoes and leeks, plus
  • 1 carrot diced
  • 1 celery diced
  • 1 onion diced
  • 1 garlic clove
  • 1 lt homemade stock (either beef or vegetables or cube stock)
  • 300 gr merguez sausages
  • pepper
  • 500 gr Pasta Garofalo fusillone optional

Instructions

  • In this recipe I am using: Romanesco, leeks and potatoes.
  • In a pressure pan or a soup pot stir fry the merguez cut into small bites until they are brown
    stir fry the merguez
  • Remove the merguez, if there is too much liquid, drain some but leave some fat from the sausage to stir fry the vegetables. Add the onion, carrot and celery and stir fry.
    Add the onion, carrot and celery and stir fry
  • Add the remaining vegetables cut into pieces and the stock. Cook with a pressure pan for 10 minutes, with a normal pan for 30 minutes. In the meantime finish cooking the merguez in the oven for 15 minutes.
  • With a blender puree the vegetables until smooth.
    blender puree the vegetables until smooth
  • You can either serve it as it is
    ‘Whatever Vegetables' soup plain
  • or add some cooked pasta, I use Pasta Garofalo fusillone
    Pasta Garofalo fusillone
  • Add the cooked merguez and serve!
    ‘Whatever Vegetables’ soup with spicy merguez sausages

Video

Notes

Nutrition facts:
Calories 319 calories per serving
Fat 24 gr per serving
Carbohydrates 12 gr per serving
Proteins 15 gr per serving
Sugar 2 gr per serving
Sodium 401 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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I use this recipe with spicy merguez sausages when I want to use the vegetables I have in the pantry a lamb sausage flavoured with chilly, harissa and cumin #yourguardianchef #soup #sausage #pasta
 

10 Tips for Surviving Christmas Cooking

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Organizing your Christmas cooking is not only about the Christmas meal but also feeding the family the days before and cater for unexpected guests while you are already busy with everything else.

Two days left until Christmas, the clock is ticking down!

Besides the presents, Christmas cards and the closing of business over the festive week, I need to plan for food.

It is very difficult to gauge, during previous Christmas we cooked far too much and struggled to finish it all.

I now prefer to spend 2 days before Christmas preparing and organizing the appropriate quantities of food, so over Christmas I have less to do and can enjoy more time with the family.

With Christmas leftovers and plenty of pre-prepared food, we can enjoy long walks, Monopoly and movies with the boys while still indulging on exquisite home-made meals.

So I go back to my golden The Time Saving Vegetable Rule chart and make sure my kitchen is well organized and ready to cope with the busy holiday.

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The vegetables rule

How to store food: Proteins in the freezer, Carbs in the cupboard, Vegetables in the Fridge or room temperature

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Tip #1 The Cupboard

First I fill up my cupboards with all the basic ingredients I will need for cooking and baking:

5kg of flour, 30 eggs, 2 kg of sugar, 1 kg icing sugar, 500 gr brown sugar, vanilla, cinnamon, yeast, baking powder, nuts, Barry chocolate, coco, long lasting milk and powdered milk.

In the fridge 1 kg of butter and at least 250gr of cream.

This supply will cover almost any baking

Tip #2 Controlling the “hunger”

When Christmas cooking starts and I am right in the middle of a long preparation, the oven fragrance starts permeate throughout the house and there is always someone coming into the kitchen announcing: “I am hungry!”

So I ensure I have plenty of pasta and ‘quick’ food supply to buffer “The Hunger”.

Carrefour is offering 2 for 1 Garofalo pasta and I highly recommend it.

But if you have time, take a trip to Catering in Ventimiglia, next to Metro.

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Tip #3 Italian Wholesale in Ventimiglia: Catering

It is a wholesaler, however private individuals can also make purchases by signing up a € 2.5 card.

They have fantastic prices and supplies.

Tip #4 The Freezer

Last weekend I empted and cleaned the freezer.

Following my Once a Month Freezer Meal Prep post, I replenish with all my usual standard supplies.

I throw away anything older than 6 months and use all the rest.

I am always surprised on my discoveries!

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Tip #5 The Eggs white

All the egg white’s I have been freezing over the past few months will finally have a good use for the icing.

For 85 gr. of egg white add 4 cups of confectionary sugar.

For best results you should add 1 tsp of glycerine and 1 tsp of lemon juice.

Tip #6 Dessert’s ready to pop out of the freezer

Instead of making 13 desserts and letting them sit there on the buffet table over Christmas, I prepare some “ready to cook” desserts and freeze them.

When the “I’m hungry!” declaration comes along, I take them out of the freezer and Voila!

Yesterday I fried 1 kilo of struffoli and 3 rolls of Pistachio Butter biscuits.

I can take the struffoli directly out of the freezer and caramelize them with honey.

When the biscuit dough is slightly defrosted, cut it into slices and bake in the oven.

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Tip #7 Bread and biscuits ready to pop out of the freezer

I will do the same with some slices of baguette to make croutons and prepare the dough for parmesan biscuits.

With the frozen bone marrow stock and the sliced baguette, a classic French Onion soup is just a few minutes away.

The parmesan biscuits can miraculously make any “Hunger” disappear,

Tip #8 Flexible stuffing

We usually plan our Christmas menus way in advance and often prepare more than we can eat.

Keeping with Italian and French traditions, we celebrate Christmas Eve with fish.

It is also our family tradition to wake up at Christmas with the scent of freshly baked cinnamon buns, which we eat while opening the presents.

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As a result, our Christmas day appetite is not as big as we thought.

So I prepare in advance Sausagemeat and Chestnut Stuffing Wrapped in Bacon, freeze them in pack of 4 and defrost only 1 pack for Christmas day.

If needed, I have more in the freezer, otherwise I use them over the following days once the leftovers are finished.

Tip #9 Meat ready to pop out of the freezer

I prepare several other meats which can be easily defrosted and cooked.

As the mix for the Christmas rolls is very similar to the filling for the Meat Pie, I also prepare a batch of the meat roll filling to freeze.

We usually plan a family day walk to burn all the calories gained between Christmas and New Year, and a picnic with Meat Pie is quickly made with the filling ready in the freezer: Picnic on the coastal walks.

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Tip #10 Use all the vegetables in the fridge, and buy fresh so they will last over the holiday period.

The easiest way to use all the vegetables is to make a soup, which is also a healthier option to let our liver’s rest before the Christmas indulgence.

That is before someone comes in the kitchen with “I’m hungry!”.

Then the vegetable soup becomes:

Whatever-Vegetables soup with spicy merguez sausage.

I hope some of these tips will help you cope with your Christmas cooking and if you have some tips to share please add them in the comments below:

Swordfish Facts: Buying Fresh, Cooking Choices

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Swordfish facts: how to know if the swordfish is fresh and what cut(s) to buy?

Swordfish 25_1_1

it is a large meaty fish with a very delicate flavour.

It is an oily fish similar to tuna, without bones.

It is a very popular dish worldwide, often sold in the form of steaks, usually grilled.

Unfortunately, like tuna, it has been overfished with illegal mesh nets, resulting in several restrictions being put in place over the past number of years to preserve the fish stocks worldwide.

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It has been fished since ancient times with a harpoon, a method mentioned by Homer in the XII Book of the Odyssey. 

In the straits of Messina, they are fished with a special boat called Feluca, which has been used for more than 500 years.

A high tower is used to locate the fish, and when a swordfish is spotted, a fisherman with a harpoon stretches at the end of the bridge to harpoon the fish before it is warned off by the noise of the boat, and swims away.

feluca 1

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feluca 2

However, this method has also raised numerous concerns as the fish caught in this manner suffer a long and exhausting death.

Although, it is claimed by some that it is better for marine life since it does not involve any bycatch

By and large they are now mostly caught using hand-lines which are left in the sea by the fishermen with a transmitter attached, so it can be easily recovered.

They are positioned in the sea by the fishermen with bate attached, and left there for about 2 days.

However, even this method has its downside.

If the fish is caught soon after the lines have been put in place – it will be trapped on the line for 2 days putting up a fierce struggle, eventually dying.

 

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So, if you want to buy swordfish to eat there are many elements to consider, I would recommend the following:

  1. Make sure that it has been caught by professional and responsible fishermen.
  2. Buy it in moderation, buy it fresh.
  3. Make the most of its meat using all parts.

You can find different recipes below.  

How do you know if it is fresh and what cut(s) to buy?....

How to know if the Swordfish is fresh

I grew up spending my summers in the South of Italy where swordfish are caught locally, so I am used to eating it fresh.

Being conscious of the endangerment of this  species, I only buy it when I know it has been caught locally by professional fishermen.

I can fully appreciate its freshness and make the most of its meat.

I will not buy it if it has been frozen, and only choose species which are not endangered.

There are 4 signs to recognise if it is fresh:

 

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The Eyes:

Look at the eye, you will see a white ball fallen deep inside the eye?
This is a sign that it is fresh.

When frozen, the white ball surfaces to the top

The Gills:

They should be light pink in colour.

If not, it means that the fish has been struggling and suffered, for example if caught using hand-lines, and left there for 2 days

 

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Swordfish 4_4_1 skin

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The Skin:

If fresh, the skin will discolour when in contact with the metal of the table.

The Blood:

Once the fish has been cleaned and cut into pieces, there will be fresh blood left on the table.

 

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Swordfish 9_4_1 cuts

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What cut(s) to buy?

The swordfish is usually cut into 3 main parts:

  1. The tail
  2. The stomach
  3. Neck and top fin

Here is how to cook the 3 parts of the fish;

The tail is cut into wheels; they will weigh about 2 kg each.

I prefer to cook it in the oven, it is easy to prepare and very practical for dinner parties - each wheel feed at least 8 people!

Baked Swordfish Wheel

 

 

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Swordfish steaks

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The stomach is more moist and can be cut into small slices.

It is mostly grilled or barbecued, I prefer to cook it in the oven with breadcrumbs either flat, or rolled.

Grilling tends to dry it too much, while the breadcrumbs help retain the moisture.

Swordfish steak in the oven

Swordfish braciolette.

The neck and top fin are not clean cuts therefore contain many cartilages, however the meat is full of flavour as it has more fat in between.

It is half the cost of the steak, and perfect for making a swordfish ragu.

I gently stir fry it until the meat separates easily from the bones, and use it to make:

Pasta with Swordfish ragu

Swordfish neck

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Being conscious of the endangerment of this species: swordfish facts: buy when it has been caught locally by professional fishermen and is fresh. #yourguardianchef