Your Guardian Chef

vegetable

Spring Starter Flans With Wild Asparagus

by 4 Comments

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.

  Jump to Recipe

Print Recipe

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
Print Recipe
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.
PIN IT FOR LATER
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

Zucchini Recipe Pasta And Ricotta

by 6 Comments

I made this zucchini recipe pasta and ricotta when I went to the market in Ventimiglia and found the first zucchini Trombetta of the season.

Zucchini recipe pasta and ricotta vertical
Jump to Recipe

The zucchini Trombetta are long and curved zucchini shaped like a trumpet and they are typical of the Italian Ligurian region.

They are crunchy and have a distinctive flavour and if you want to know more about it you can read my article:
The Amazing Zucchini Trombetta Albenga

In the article, you will find additional zucchini recipes and you can make them with any regular zucchini.

If I cannot find zucchini Trombetta, I always buy small zucchini as they have fewer seeds and they are not too watery.

If you want to know more about unusual Italian vegetables, you can find the video of my morning trip to Ventimiglia market here below:

Zucchini Recipe Pasta And Ricotta

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

Zucchini recipe pasta and ricotta
Print Recipe
5 from 3 votes

Zucchini Recipe Pasta And Ricotta

If you cannot find zucchini Trombetta, you can use regular zucchini. Buy small zucchini as they have fewer seeds and they are not too watery.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Pasta
Cuisine: Italian
Servings: 5 people
Calories: 516kcal

Ingredients

  • 4 zucchini
  • 250 gr ricotta cheese
  • 1 clove garlic
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 500 gr pasta I am using the wheels
  • 1 tbsp salt for the pasta
  • 1 tsp salt for the zucchini
  • Parmesan
  • black pepper

Instructions

  • Cut the zucchini into round slices
  • Cut the garlic and stir-fry with butter and olive oil
    stir fry garlic in butter
  • Add the zucchini
    add the zucchini
  • Stir-fry until golden
  • In the meantime boil the pasta
  • Mix the zucchini with the ricotta adding 2 tbsp of water from the pasta boiling to soften the ricotta
    mix ricotta and zucchini
  • When the pasta is ready, drain it and add it to the zucchini. Season with some parmesan and serve immediately
    Zucchini recipe pasta and ricotta

Video

Notes

Calories 516 calories per serving
Fat 16 gr per serving
Carbohydrates 77 gr per serving
Proteins 19 gr per serving
Sugar 3 gr per serving
Sodium 543 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:
 
Pasta with zucchini and ricotta is an easy dish to make, a complete meal into one pot. #yourguardianchef #vegetarian #pasta

Puntarelle alla Romana With Anchovies And Garlic

by 6 Comments

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

 Jump to Recipe

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
Print Recipe
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.

Ventimiglia Market: Italian Vegetables and Cheeses

by Leave a Comment

There is a daily pilgrimage from France to the Ventimiglia market, famous for its low prices, high quality and amazing Italian food products.

I went there with my friend blogger Patty Saveur to show you some of my favourites produce and give you some ideas how to cook them.

Ventimiglia Market: Unusual Vegetables & Italian Cheeses





In this video, I am going with my friend blogger Patty Saveur to the market in Ventimiglia. I will show you some unusual vegetables, different types of Italian cheeses and the fresh fish from Sanremo ...

Trajan's Farmers Market
The oldest farmers market in the world

If you enjoyed this video you may also like my article about 3 Roman markets:

To Farmers Market: When in Rome, Do As the Romans Do

You can reach Ventimiglia by car from the French Autoroute.

I would also recommend the train as it has a beautiful ride on the coast and arrives right in the centre of Ventimiglia only 3 blocks away from the market.

You can find all the recipes mentioned on the video here below

 

Puntarelle alla Romana With Anchiovis And Garlic

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

Spring starters minestra Fave beans, Peas Artichokes and Lettuce

Spring Starters Ideas

On Wednesday I went to Ventimiglia market with my friend Patty and bought several unusual Italian vegetables, an opportunity to ...
Read More

traditional genovese pesto recipe pasta

The Classic Pasta with Pesto Recipe from Genova

Traditionally, the Genovese pesto recipe is served with fresh Trofie pasta, green beans, and potatoes. They are all cooked together as ...
Read More

Zucchini Trombetta Albenga

The Amazing Zucchini Trombetta Albenga

Originally imported from Centre North America , the  Zucchini Trombetta  Albenga (a Ligurian town) has become a Ligurian delicacy which ...
Read More

Fried zucchini flowers recipe with saffron batter

Fried Zucchini Flowers with Saffron Batter

A typical Mediterranean dish: Fried Zucchini Flowers in English, and in France they are called Beignets de Fleurs de Courgette.There ...
Read More

Zucchini Mushroom Quiche

Zucchini Mushroom Quiche Recipe

This zucchini mushroom quiche is full of healthy vegetables, cheese and ham. It can be served by itself or with ...
Read More

Ratatouille Recipe

Ratatouille is a French classic originating from Nice. Jump to RecipeIt is a stew containing summer vegetables that can be ...
Read More

organic zucchini garlic and provencal herbs

Organic Zucchini a la Agnes’

This recipe using organic zucchini was kindly given to me by Agnes Papone from "Lavancia Farm".Jump to RecipeThe garlic and ...
Read More

Spring Starters Ideas

by 10 Comments

On Wednesday I went to Ventimiglia market with my friend Patty and bought several unusual Italian vegetables, an opportunity to prepare some unique Springs starters.

On the video, I show what we found at the market, and below you will find all the recipes:

Spring starter minestra

 

Spring Minestra

Jump to Recipe :  Print Recipe

When the first fave beans and fresh peas appear on the market stand, my heart fills with joy just thinking about Spring Minestra.

More than a recipe, this Spring starter is a ceremony to celebrate Spring.

The fresh vegetables are piled in layers and covered with lettuce leaves to preserve the green colour of the produces.

It can be eaten warm or at room temperature, a perfect Spring starter for the unpredictable weather during this time of the year.

Agretti

They look like chive but they are bitter and chunkier.

Remove the roots and boil them for 3 minutes in salted water.

Drain and season with extra virgin olive oil and salt.

Agretti with lemon and extra virgin olive oil

Puntarelle alla Romana

 

Puntarelle alla Romana

Puntarelle are chicory shoots, in Rome, they are cut very thin and seasoned with anchovies and garlic.

If they are long, they will curl once cut.

It is an uncommon vegetable and makes a perfect unusual Spring starter your guests will love.

If you cannot find Puntarelle you can use endives for a similar result.

 

 

Zucchini Trombetta di Albenga

Such unusual shape, those zucchinis are crunchy and have a nutty flavour.

As a Spring starter, I like to make Zucchini Pasta with Ricotta.

There are many Spring starters recipes I make with these zucchinis, but regular zucchinis will do as well.

When you buy regular zucchini always buy the thinnest ones.

They will be less watery and have fewer seeds.

Zucchini recipe pasta and ricotta

 Spring Starters Minestra

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 5 votes

Spring Minestra

It can be eaten warm or at room temperature, a perfect Spring starter for the unpredictable weather during this time of the year.
Prep Time15 mins
Cook Time40 mins
Total Time35 mins
Course: Starters
Cuisine: Italian
Servings: 6 people
Calories: 158kcal

Ingredients

  • 1 cup fresh peas
  • 1 cup fava beans, broad beans
  • 5 small artichokes
  • 1 small lettuce head
  • 3 slices of bacon optional
  • 1 onion
  • olive oil

Instructions

  • Prepare all the vegetables
    Spring vegetables peas, fave beans, artichokes and lettuce
  • Put aside 4 lettuce leaves and cut the lettuce into slices
  • Clean the peas
    Fresh peas
  • Clean the fave beans
  • Clean and cut the artichokes into slices
    Sliced artichoke
  • In a casserole stir fry1 onion and the bacon
    stir fry onion and bacon
  • Cover with a layer of lettuce and season
    cover with a layer of lettuce
  • Add a layer of fave beans and season
    add a layer of fave beans
  • Add a layer of peas and season
    add a layer of peas
  • Add a layer of artichokes, season and add 2 cups of water
    Add a layer of artichokes
  • Lay on top the 4 lettuce leaves, they will keep the colour of the vegetables green
    cover with the lettuce leaves
  • Cover with a lid and simmer for 40 minutes
    Cover and simmer for 40 minutes
  • When ready, remove the top lettuce leaves 
    Remove the top lettuce leaves
  • Serve
    Spring starters minestra Fave beans, Peas Artichokes and Lettuce

Notes

Calories 158 calories per serving
Fat 9 gr per serving
Carbohydrates 13 gr per serving
Proteins 7 gr per serving
Sugar 6 gr per serving
Sodium 544 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 IT FOR LATER:
More than recipes, these Spring starters are a ceremony to celebrate Spring.The fresh vegetables are piled in layers and covered with lettuce leaves to preserve the green colour of the produces.

A List Of Pizza Toppings With Fresh Vegetables

by 10 Comments

I created this list of pizza toppings to celebrate Mediterranean vegetables, using for each pizza a typical regional cheese to enhances each produce and its flavour. To make pizza I use the traditional Italian Pizza dough recipe.

Pizza with mushroom mozzarella and basilPizza is a fun dish to write about, originated from Naples, it has traveled the world with the Italian emigrants.

Everybody love pizza, besides my Uncle Nicola who must be the only one in the entire universe.

Each country has created their own version and chefs around the world have experimented new toppings using local flavour and preferences.

There are so many pizza's versions around the world, some completely different from the one originated in Naples.

So Pizza has now become a source of lively discussions on social media: what should and shouldn't be a pizza topping.

But while very few people take the debate seriously, most of the time those discussions are exchanges of some funny jokes and images.

Of course, I will always defend the original Italian pizza and if any of you eat pizza with pineapple please let me know........

.....and I will pray for your soul!

In the meantime, I will show you a list of typical Italian Pizzas with vegetables, and I hope you will soon convert.

Why only vegetables?

Because even if I like meat, I prefer to eat cheese and vegetable pizzas especially in the evening as they are easier to digest ( I know, Italian always talk about digesting).

So I will start with some few examples, but I will add more once the vegetables are in season or if I came across a cheese that is worth melting on pizza.

Here is my first load of vegetarian pizza toppings:

List of pizza toppings with vegetables

Pizza with Mushrooms and Basil

I make this pizza often as it is easy to make and the ingredients are easy to find.

It is a regular pizza Margherita in which I add fresh portobello mushrooms and some basil leaves.

As you can see I don't add too many mushrooms as they tend to release water when cooking and I don't like a soggy pizza.

I use regular mozzarella cheese as its sweet flavour well combines with the earthy mushrooms.

White Pizza with Fresh Tomatoes and Buffalo Mozzarella

This is also a very simple pizza with fresh tomatoes instead of tomatoes sauce.

Pizzas without tomatoes sauce are called White pizza in Italian Pizza Bianca and it is usually made with fresh vegetables whose taste can be overpowered by a tomato sauce.

You can make this pizza with cherry tomatoes, but use enough so that the pizza will be nicely moist.

Add some fresh extra viring olive oil at the end and it becomes a melted Caprese.

Do not even think of adding Balsamic Vinegar, I am not sure who had this idea of adding it over the Caprese.

Definitely no one in Capri!

Pizza with fresh tomatoes and Buffalo Mozzarella

Pizza with Grilled Aubergine

Pizza with Aubergines or Parmigiana

If I go out for Pizza I would always order Pizza with aubergines.

I prefer grilled aubergines, but some pizzeria use fried ones.

I always add some fresh Parmesan at the end, a winner.

White Pizza with Pesto and Stracchino

This Pizza is another favourite.

Every time I go to Italy I stock up on Stracchino and fresh basil to make the pesto.

You can read more about it in the article: Traditional Italian White Pizza With Pesto

Traditional Italian White Pizza With Stracchino and Pesto

White Vegetable Pizza Toppings with Artichokes

This is my list for the moment and more ideas will come later.

I already have my next pizza photographed.

Can you guess what it is with?

To make the pizza dough I use the  and this is my affiliate link, it is very convenient and it always comes out perfect.

If you don’t have the bread machine, see post: How to make the Pizza dough without a bread machine.

And don't forget to check also these two classic Italian Pizzas:

A List Of Pizza Toppings With Fresh Vegetables

This recipe uses the Kenwood bread machine.

If you don't have a bread machine see: How to make the Pizza dough without a bread machine.

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

List of pizza toppings with vegetables
Print Recipe
5 from 5 votes

Pizza with Fresh Vegetables

Pizza toppings to celebrate Mediterranean vegetables, using for each pizza a typical regional cheese to enhances each produce and its flavour. 
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 3 people
Calories: 840kcal

Ingredients

For the pizza

  • 450 gr flour (Type 55, All purpose, Plain, Type 0)
  • 250 ml water
  • 1 tsp salt
  • 1 package yeast

Pizza with Mushroom

  • 3 mushrooms you can add more if you like
  • 3 leaves basil
  • 100 gr mozzarella

Pizza with Fresh Tomatoes

  • 2 fresh tomatoes or cherry tomatoes
  • 3 leaves basil
  • 100 gr buffalo mozzarella

Pizza with Grilled Aubergines

  • 1 grilled aubergine
  • 3 leaves basil
  • 1/2 cup tomato sauce
  • 100 gr mozzarella cheese
  • 30 gr Parmesan flakes

Instructions

Make the pizza dough

  • 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.
  • For best result, let the dough rest in the fridge overnight, well floured and wrapped in a plastic bag, otherwise, it will crawl all over the fridge.
    Wrap the pizza dough in the fridge

Prepare the pizza

  • Once the dough is ready, cut it into 3 equal sizes and lay them down on a well-floured baking sheet.
    cut the dough into 4 equal sizes
  • When the dough is rolled flat, it needs to rest for at least 10 minutes before it rises. In the meantime, put the pizza stone in the cold oven and set the oven at 220 C.
  • Once the oven reaches the temperature of 220C, take the pizza stone out of the oven and lay the dough on top.
  • Topp it with the topping of your choice
  • Cook it in the hot oven for 10 minutes

Notes

I created this list of pizza toppings to celebrate Mediterranean vegetables, using for each pizza a typical regional cheese to enhances each produce and its flavour. #yougurardianchef #pizza

Variety of Local Unusual Fruits and Vegetables to Create a Festive Spirit

by 17 Comments

A quest to find local unusual fruits and vegetables to bring something new to a festive table.

Cherimoya & Chayote 15_2_1Only 1 week to go until Christmas, and I still haven’t decided on the menu. 

To keep my workload manageable but still looking for a wow factor, I start a quest for exotic and unusual fruits and vegetables.

I don’t want to look too far and get overpriced flavorless tropical fruits (once you eat a Mango in Miami you know what a Mango should taste and will not compromise) .

So instead of looking for tropical flavours, I am searching for unusual Mediterranean products that are in season during this Christmas period.

Some of these fruits and vegetables originated from far away countries, but the plants adapted to the Mediterranean climate and now grow locally.

It is fundamental for fruits and vegetables to be produced locally. If they have to travel from far, it usually means that they were harvested too early and so lack flavour. Plus, transportation costs hike up the price.

Not the quality-price ratio I’m looking for!

(see Article The Time-Saving Vegetable Rule)

The products I am searching should be available in local markets or grown in our own garden.

The unusual flavour of those exotic fruits and vegetables creates a festive spirit with no effort, no fat, and plenty of healthy vitamins!

Unusual Mediterranean Fruits

Cherimoya

You may have spotted the Cherimoya in the exotic fruits stand at the Supermarket. It is called Custard Apple in English, and Annona in Italian.
It is originally from South America, but the plant grows well in the Mediterranean climate.

If the fruit is nice, firm and green- don’t buy it!

To be tasty it has to be well matured, soft to the touch, and sporting black stains.

The Cherimoya is a fruit that will not mature well once harvested, and if it’s been picked too early it will be too acidic to eat.

My grandmother use to say that to mature Cherimoyas properly, they have to be stored into a woollen sock. If not, they will turn all black and become inedible.

Cherimoya 1

Cherimoya 2_13_1

I would not take the risk, and so only buy them when they are at the right maturity stage.

When they are properly ripe, the pulp will be smooth, white and creamy and can be eaten with a spoon.

It is sweet and taste like custard, which is why it is called Custard Apple.

You can find out more about it here: cherimoya

Feijoa

Another fruit originally from South America but nowadays well adapted to the Mediterranean climate is the Feijoa.

They are the same size as figs and when cut in half they look like apples with small seeds inside.

You eat them with a spoon. They have the consistency of a soft apple but will taste more like a citrusy passion fruit.

A very tropical flavor in the heart of the Mediterranean.

Here you find an article from The Guardian: Feijoa

Feijoas_4_1

Sorba 2_6_1

Rowan berries

Rowan berries are in season at Christmas and make fantastic Christmas decorations.

That is all, as far as I am concerned!

I tried them and they are not my favorite.
They have a sandy consistency and lack of taste.

Birds love them though, good for them!

I hung it outside in the garden and it becomes a "live" Christmas decoration with red robins flying in and about.

Quince

In French is called Coing and in Italian mela cotogna.

I always ate the paste when I was little but never saw the fruit.

I couldn't believe it is so common in all the other Mediterranean countries.

Coing Quince Cotogna

remove the quince paste from its mould

Quince paste, Pâte de Coing in French, Cotognata in Italian and Dulce de Membrillo in Spanish.

No doubt about it, it is a traditional recipe for most Mediterranean countries.

I looked at all the various recipes from each country and it seems they are very similar, so call it as you wish, this is the recipe:

Pâte de Coing in English Quince Paste Recipe

Subscribe to our newsletter

Kaki

My favorite Christmas fruit and tree is the Kaki also called Persimmon.

The best is to eat Kakis when they are well matured and soft. They can be harvest before they are matured.

My friend Anna says: “Store them with apples. They will mature well”

The flesh of the fruit is sweet and smooth like a soft caramel.

Kaki Persimmon 4_5_1

Kaki Persimmon Tree_14_1 bis

In December the tree naturally becomes a beautiful Christmas decoration.

I love to go for Christmas Mass at the Dominican Convent Passe-Prest , just across the street from The Maeght Foundation .

Every December, the Kaki tree in its court yard reminds me that Christmas is almost here!

Sorry Soeur Rose, I could not resist temptation!!

I refrained from picking them last year, but no one harvest the fruits and they all fell on the ground making a mess.

This year I collected few, but I promise this Sunday I will increase my offering at Mass.

Unusual Mediterranean Vegetables

Avocados

You might be surprised to know but avocados grow well here in the South of France.

We saw the tree in one of our neighbour gardens so we decided to plant one ourselves.

All our hopes were lost as for 5 years we harvest no fruits.

Finally, this year 4 avocados appeared on our tree.

I have now harvested them and put them in a bowl with apples hoping they will be completely matured by Christmas or New Years.

Avocado in our garden

Topinambour & Baby chard 1_7_1

Topinambour

Topinambour is not unusual anymore, but it only appeared in all supermarkets recently.

I cooked the Topinambour for Halloween, and you can read about its benefits in the post: Halloween Food Ideas: The Spooky, The Healthy and The Evil

 

Chicory Puntarelle

The Chicory Puntarelle is a fantastic vegetable, which I have not seen around too much.

It is very common in Italy around this time of the year, and you should be able to find it in the market in Ventimiglia.

Puntarelle alla Romana is a classic during this season in Rome.

Puntarelle chicory 2_9_1

Puntarelle chicory 5_11_1

Normally we remove the long leaves and separate the single tooth heads.

The shoots are then cut lengthwise into thin slices and seasoned with a vinaigrette made with olive oil, salt, anchovies, garlic, and lemon.

 

Puntarelle chicory 6_10_1

Combawa

Combawa

I even found the Combawa that Michelin Star Chef Ronan Kervarrec was using to make Gnocchi of San Remo Bay Gamberoni with combawa and samphire grass at the Etoiles de Mougins 2015.

He used the zest to flavour the prawns.

 

Red Tropea Scallions

On my trip to Tropea, I brought back some Red Tropea Scallions. If they are still fresh I will definitely work with them.

Their sweetness cannot be compared to any other red onion or scallion you would buy in the market.

They have to be grown in Tropea, and only if those who have been here known what they taste like.

Red Schallot 1_8_1

Round Aubergine_12_1

Purple Aubergine

The Purple Aubergine can still be found at the market, and I might cook something with them.

They are a perfect Mediterranean ingredient.

They have fewer seeds than the normal one and they are perfect for grilling.

Winning bet!

Cime di Rapa

In the Italian market in Ventimiglia, you can find Cime di Rapa, and they are not common in France. 

They look like little broccoli but have a bitter taste.

In Italy, we usually serve them with the Orecchiette pasta.

Cime di rapa 1_1_1

Cherimoya & Chayote 7_3_1

Chayote

There is a vegetable that is not well known but widely sold in every supermarket in the South of France in this period of the year: the Chayote.

In Italian is called Zucchine with needles, as it has soft needles but they are removed before they reach the market.

So unusual but very easy to cook, you can just substitute it for any of your Courgette / Zucchini recipes.

The Best Supermarkets on the Italian and French Riviera

by 2 Comments

Looking for quality/value? Here are some of the best supermarkets on the French and Italian Rivera, including my 2 favourite online stores for Asian and British delicacies and ingredients!

Best Supermarkets in the French and the Italian RivieraThe South of France is full of charming farmers’ markets selling fresh local products beautifully arranged in their stalls. Now look closely at the prices: you might have been caught in a Tourist Trap.

Where do I buy my food? At the Best Supermarkets!

So while I buy my fresh vegetables locally (see article The Time-saving Vegetables Rule, and if you are looking for organic vegetables check the article From Farm to Table),

I take weekly or monthly trips to my favorites Best Supermarkets to stuck up my fridge and pantry.

Here is the list of my top choices listed, with +plus and -minus:

Save

Save

Save

Save

Save

Save

# 1 Carrefour Antibes,
Chemin de Saint Claude,
06600 Antibes

+ Plus

  • Excellent combination of quality, variety and price.
  • You can find anything at the best quality/value for money.
  • The fish counter is fantastic and has the lowest prices in the region.
  • Close to the Auto-route exit.

- Minus

  • It is always crowded.
  • You can easily waste an entire day shopping, it is immense.

# 2 Carrefour Nice Lingostière,
Centre commercial de Lingostière
RD 6202 - Route de Digne,
06200 Nice

+ Plus

  • Same positives as Carrefour Antibes, but not at the same up market level.
    Probably the sophisticated clientele in Antibes keeps the standard very high.

- Minus

  • It is always crowded, probably even more than Antibes

# 3 Italian Wholesaler in Ventimiglia: Catering

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

They have fantastic prices and supplies.

+ Plus

  • Excelent prices
  • Plenty of products

- Minus

  • Need to buy in bulk
  • It is far away

# 4 Géant Casino
Route du Bord de Mer,
06270 Villeneuve Loubet

+ Plus

  • Depending on where you live, it is the closest fresh fish counter you can trust, second to Carrefour only for prices.
  • Large selection of products.
  • Very handy if you plan a last minute picnic at the beach in Villeneuf Loubet Plage.

-Minus

  • It can be crowded especially in the summer.

# 5 Carrefour Monaco,
Avenue Albert II
Centre Commercial Fontvieille
98000 Monaco

+ Plus

  • Good Carrefour quality and high standards as in Antibes, and during the winter months the Monaco population reduces dramatically.
  • Worth stopping for food shopping if you are in Monaco.
  • Very good wine selection and fresh seafood.

- Minus

  • Prices can be higher due to the Monaco location

# 6 CONAD CITY
Corso Nizza 9
18039 Latte Ventimiglia,
Italia 

+ Plus

  • If you are in the area it is definitely a must, always open from 7am to 9pm, even on Sundays.
  • You cannot go wrong. Fantastic Italian products at amazing prices compared to French supermarkets.

- Minus

  • No matter when you go, it is always crowded!!

This is my list, and I am always looking for new places.

Do you have a favourite store? Why don't you share it in a comment below?  

‘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
Print Recipe
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
PIN FOR LATER:
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
 

Summer Peppers

by 6 Comments

Summer is here, and so are the Summer Red Peppers!

Peppers_1_1Big, scarlet red shaded with green and purple, absolutely beautiful, this is what I call Mediterranean peppers.

Jump to Recipe

Come June, you will find them in abundance in any farmer markets and Supermarkets at a reasonable price.

What a difference between those summer peppers and the one you normally find in the Supermarket all year round. Their label wrapped in plastic says they come from Spain.

However they are a seasonal vegetable and if they are on the supermarket shelves at Christmas, they are most likely not matured under the Mediterranean Sun!

Pepper from Glasshouse_1_1So either they are cultivated under glasshouses losing their flavour, or transported from faraway countries, harvested unripe and the prices is inflated by transportation costs.

They will be fine if you need peppers for a salad or for specific recipes, but when it is summer you must not miss the Big Mediterranean Red Peppers.

The best way to use them is to roast them at high temperature or under the grill. You should aim at burning the skin off, and leaving the flesh almost uncooked, that is why the heat should be intense. Make sure the skin is burned everywhere as it is hard to peel it off if it is not burned.

Roasted peppers 3_1_1They will remain firm, sweet and luscious, and the skin which is difficult to digest will come off very easily.

Here is the recipe for Roasted Peppers marinated with garlic, basil and olive oil, fantastic with Barbeque Beef.

You can make it 1 day in advance, and it is perfect for a summer buffet table.

Save

Save

Save

Save

roasted peppers with garlic and basil
Print Recipe
5 from 5 votes

Roasted Peppers with Garlic and Basil

Perfect recipe for dinner parties. Goes well with Barbeque Beef. Calories per serving 95; Time to prepare 35 minutes; Easy.
Prep Time20 mins
Cook Time15 mins
Total Time38 mins
Course: Side Dishes
Cuisine: Italian
Keyword: Italian food, side dish, Vegan
Servings: 4 people
Calories: 84kcal

Ingredients

  • 4 large red peppers
  • 4 cloves fresh garlic
  • 10 fresh basil leaves
  • 4 tsp olive oil extra virgin
  • 1 dash salt

Instructions

  • Wash and put the peppers in an oven pan on top of an aluminum foil or a baking sheet
    put red peppers under the grill
  • Turn the grill on in the oven and set the pan at the highest level making sure the peppers don’t touch the elements of the grill. Leave the door open and let the grill burn the skin of the peppers as in the picture below.
    turning peppers until burned everywhere
  • Turn the peppers around until all the skin is burned. Make sure the skin is burned everywhere as it is hard to peel it off if it is not burned. But don't cook them too long as the flesh should remain firm.
    grilled peppers
  • Let the peppers cool down completely. Once cold, take the skin off. It will peel easily
    peeling roasted peppers
  • Remove seeds and cut in slices
    Roasted peppers
  • Add garlic, basil, salt and olive oil
    Roasted peppers
  • Mix and let it rest for at least 1 hour before serving
    Roasted peppers

Notes

Calories 84 calories per serving
Fat 5gr per serving
Carbohydrates 10gr per serving
Proteins 2gr per serving
Sugar 6gr per serving
Sodium 28mg 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:

Roasted Peppers with Garlic and Basil