Spicy Shrimp that will make you say ''Bellissima!''

Shrimp Fra Diavolo

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4


Ingredients:

Salt
fresh ground black pepper
6 oz of Creste di gallo or similar pasta such as farfalle
1 Tbsp of extra virgin olive oil
8 cloves of garlic, thinly sliced
1/8 tsp of red pepper flakes (use paprika if you do not have it)
1/4 cup of Italian flat parsley, chopped
1 Tbsp of red wine vinegar
2 cups of canned plum tomatoes, drained
1 and 1/4 cup of  extra-large shrimp, peeled and deveined
2 oz of freshly grated parmesan cheese

Directions:

Bring 4 Litres of water to boil in a large pot and add 2 tsps of salt. Add the Creste di gallo pasta and cook according to package instructions (about 8 mins for al dente). Drain the pasta and set aside.

Heat the oil in a large nonstick skillet over medium high heat. Add the garlic and cook, stirring, until it turns golden brown about 2 minutes. Add the pepper flakes or paprika and parsley and cook for 10 seconds. Add the red wine vinegar and cook until almost all of it has evaporated.

Season the shrimp with salt and pepper , add to the skillet, cover, and turn off the heat to let the shrimp cook through about 8 minutes. Add the pasta and parmesan cheese, turn the heat to medium, and bring the mixture to a simmer.


Divide the shrimp among 4 bowls and enjoy! Serve with salad and white wine.

Bouillabaise from Provence = Utter deliciousness!

Provencal fish stew

Prep Time: 30 minutes
Cooking Time: 25 minutes
Serves: 6

Ingredients:

400g fish fillets of your choice (I used halibut)
500g mussels, cleaned
500g prawns, no shells
a couple of spring onions, finely sliced
4 gloves of garlic, crushed
4 tablespoons olive oil
1 onion, finely chopped
2 tablespoons tomato paste
3 sprigs of thyme
a pinch of chilly powder
1 stick of celery, finely sliced
3 large tomatoes, roughly chopped
150 ml dry white wine (I used sauvignon blanc from Quail's Gate)
1 litre of fish stock
salt and pepper

Directions:

Heat the olive oil in a large pot and add the onion, garlic, tomato paste, thyme, chili powder and tomatoes.
Cook until the onion is soft and then add the wine and reduce by half. Pour in the stock, bring to a rapid boil and cook for 10 minutes. Lower the heat and add the seafood, then cover and simmer gently for 10-15 minutes, shaking the pan a few times. Taste for seasoning before serving sprinkled with the spring onions and serve with crackers.

Olive Bread with a twist- The jewel in my crown

My older sister does not take an interest in bread making like I do. I have taken several courses in bread making and I love trying out new doughs and methods to make different artisan breads.

I was overjoyed when I found this recipe in Normandy last year, as it combined olives and bread which are two of my favourite salty things. I love how the dough is stretched out exposing the layers below.

Pain Brié

 

Prep Time: 30 minutes
Resting Time: several hours
Cook Time: 30 minutes


Ingredients:

2 tablespoons dried yeast granules (or 2 packages active dry yeast)
4 cups unbleached bread flour, unbleached
3 teaspoons salt

Directions:

Dissolve the yeast in one cup of lukewarm water in a large bowl. After a minute or two, add one cup of flour and mix. Then add a second cup and knead by hand until smooth; the dough should be dry and not stick to your hands. Cover the bowl with a towel and let the dough rise overnight at room temperature. The next day, punch the dough down and add 3/4 of a cup of lukewarm water, the salt and the remaining flour, one cup at a time, mixing all the while. If you are using a stand mixer, use your dough hook; otherwise knead by hand, working the dough until dry. Now, either knead for several more minutes in your stand mixer or place the dough on a lightly floured surface and knead for a good five minutes.
Take the dough on your board and pound it heavily with a rolling to flatten it.
Fold the dough and pound it again until flat.
Repeat this process 7 or 8 more times.
Now let the dough (and the cook) rest for ten minutes. Form the dough into a ball, place on a board or counter and cover with plastic wrap. Let the dough rise for two and a half hours at room temperature.

Pre-heat the oven to 425 degrees F. With a small, sharp knife, make five parallel cuts, approximately 1/4" deep, along the top of the loaf. Place the loaf on a lightly buttered cookie sheet and bake for 40 minutes or until browned and hollow sounding when knocked on the bottom.

One of my favorite breakfast dishes. Add the sweet berry topping if you so choose or serve with maple syrup!

French Toast

 

Prep Time: 10 minutes 
Cook Time: 25 minutes
Serves: 4

 

 Ingredients:

• 1 egg
• 250ml milk
• 1 tablespoon sugar
• 4 slices of brioche or sandwich bread
• 1 tablespoon of butter

Optional Compote:

• 450g frozen blackberries or any berries you choose
• 150g icing sugar
• A bunch of basil (about 20g)

Directions:

1. To make the compote, place all the ingredients in a pot and simmer uncovered for 15 minutes. Stir occasionally during this time to help dissolve the icing sugar.
2. Meanwhile, make the french toast. Whisk the egg, milk and sugar together in a dish. Place the brioche in the egg mixture and soak for a minute on each side. Heat the butter in a large frying pan on a medium heat. Add the brioche and cook for 2-3 minutes or until golden, then flip the slices over and cook the other side.
3. Remove the basil from the compote*. Serve the french toast straight from the pan, with the warm compote spooned over and around

The cookies you should always eat fresh from the oven!

Lemon Madeleine Cookies

Prep Time: 40 minutes
Cook Time: 22 minutes
Servings: 20

Ingredients:

 

For the madeleines:

• 3 free-range eggs
• 2/3 cups of  sugar
• 1 and 1/2 cups of plain flour
• 10g/¼oz baking powder
• 1 lemon, finely grated zest only
• 1 and 1/2 Tbsps of honey
• 1/4 cup of milk
• 1 Tbsp of butter, melted and cooled
• 1 basket of raspberries
  2 Tsps of baking powder
• icing sugar, for dusting

For the lemon curd:

• 1 lemon, finely grated zest and juice
• pinch of salt
• 3 Tbsps of sugar
• 2 Tbsps of butter
• 2 free-range egg yolks

Directions:

1. Beat the eggs with the sugar until pale and frothy. Put the flour and baking powder into a separate bowl and add the lemon zest.
   
2. Mix the honey and milk with the cooled butter, then add to the eggs. In two batches, fold in the flour. Cover and leave to rest in the fridge for a few hours, or overnight.
   
3. Meanwhile, make the lemon curd. Put the lemon zest and juice, salt, sugar and butter into a small saucepan and heat gently until the sugar and butter have melted. Remove from the heat.
   
4. Whisk the egg yolks in a bowl, then add to the pan and whisk vigorously. Return the pan to a low heat and whisk constantly as the curd starts to thicken. Don’t stop whisking or the eggs will curdle (if the curd starts to boil, take off the heat). Once the curd thickens and releases a bubble or two, remove from the heat and pass the curd through a sieve into a bowl. Place cling film in direct contact with the curd and refrigerate for at least an hour, preferably overnight.
   
5. When you are ready to bake, preheat the oven to 375F. Butter and flour a 12-shell madeleine tin. Put the lemon curd into a piping bag fitted with a small, pointed nozzle and place in the fridge.
   
6. Put a heaped tablespoon of batter into each madeleine shell and press a raspberry deep into the batter.
   
7. Bake for five minutes and turn the oven off for one minute (the madeleines will get their signature peaks), then turn the oven on to 325F and bake for a further five minutes. Transfer the madeleines to a wire rack and leave for a few minutes until cool enough to handle. Meanwhile, wash and dry the tin, then repeat the baking as for the first batch.
   
8. While the second batch is baking, pop the piping nozzle into the mound in each baked madeleine and squirt in a teaspoon’s worth of lemon curd. Repeat with the second batch, then dust with icing sugar and serve straightaway.
   

My favorite dessert period.

Chocolat Mousse 

 

 

Prep Time: 45 minutes

Resting Time: 2 hours

Cook Time: 35 minutes

 

Ingredients for the Pastry Cream:

 

3 free range egg yolks 

2 ounces sugar

1 ounce cornflour (cornstarch) 

1 Tbsps of unsweetened cocoa powder

250 millilitres whole milk

 

To make the Chocolate Meringue:

• 3 free-range egg whites
• 2 ounces icing sugar
• 2 drops of lemon juice
• Pinch of salt

• 5 and 1/2 ounces of dark chocolate, finely chopped
• 200 millilitres of whipping cream
• 2 Tbsps of soft butter
• 2 ounces of cocoa nibs

Directions for the pastry cream:

Whisk the egg yolks with the sugar until pale and thick, and then whisk in the cornstarch.

Add the cocoa powder to the milk and bring to a boil; switch off the heat. Pour the milk in a slow stream onto the egg mixture, whisking vigorously all the time. (Pour slowly to avoid scrambling the eggs.) Return the mixture to a clean pot over a medium heat and whisk continuously. Make sure to scrape the sides and the bottom, otherwise it will burn. The cream will start to thicken. Once it releases a bubble or two, take it off the heat.
Pour into a shallow bowl. Cover with cling film (pat the cling film so it sticks directly onto the cream) and refrigerate for at least an hour before using.


Directions for the meringue:

Put half the egg whites into a clean glass or metal bowl. Add the sugar, lemon juice, and salt and whisk until white. Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed.
Melt the chocolate in the microwave on a low heat setting. Whip the cream until soft peaks form when the whisk is removed.

Directions for the mousse:

 Beat the chilled pastry cream to remove any lumps before stirring in the melted chocolate. Mix in one third of the meringue, and then gently fold in the rest followed by the whipped cream.
To serve, brush 4 to 6 glasses or ramekins with butter. Add some cocoa nibs and roll them around the sides and bottom of the glasses until evenly coated. Divide the mousse among the glasses and chill for at least an hour, but ideally 4 hours. Serve chilled, sprinkled with cocoa nibs and whipped cream if you wish. The mousse is best eaten the same day and should not be kept for more than 2 days.

The most delicious and easy mac 'n' cheese you will ever make!

Everyone needs their signature macaroni and cheese recipe. Well we have found ours (with a french touch) and want to share it with you.

Mac 'n' cheese (Gratin de macaronis au fromage)

Prep Time: 15 minutes
Cook Time: 35 minutes
Serves: 4


Ingredients:

•  300 g  macaroni
• 200 g  Gruyère cheese, grated

For the Béchamel sauce:

• 30 g  butter
• 30 g  flour
• 500 ml  tepid milk
• 1/4 of an peeled onion (do not chop it!)
• 1 clove
• 1 bay leaf
• salt and white pepper
• 1 pinch of a nutmeg

Melt the butter in a large pot over medium heat. Add the flour to it and beat hard until you have a smooth paste. Take off the heat and leave to cool for 2 minutes. Gradually add the milk, whisking constantly. Place the pan back on the stove over medium heat and add the clove, the bay leaf and the onion. Simmer for 10 minutes, whisking frequently.  If the sauce becomes too thick, whisk in a little more milk.
 
Finish the sauce by removing the clove, bay leaf and the onion (that is the reason, why you shouldn’t have chopped it) out of the sauce and season it to taste with salt and white pepper. Leave to cook slightly.

Preheat the oven to 350°F. Cook the macaroni according to package instructions.

Strain the noodles and put them in a casserole dish. Save a handful of cheese to sprinkle on the top at the end. Then mix the rest into the warm sauce. Pour the sauce over the pasta and mix until the pasta is well coated. Sprinkle the rest of the cheese on top ans bake for 20 minutes until bubbly and golden. Serve immediately and enjoy!


*Tip - make sure you add the cheese when the sauce is warm rather than hot. If the sauce is too hot, the fat will separate from the protein and form a layer on top.*

I have always wanted to learn how to make delicious, decadent poached pears and now I know how and so do you!! Adding the chocolate is just a tasty bonus!

Beautiful Helen Pears

Prep Time: 20 minutes
Resting Time: 2 hours-overnight
Cook Time: 30 minutes
Servings: 4


Ingredients:

•  6½ cups cold water
• 1 vanilla pod
• ¾ cup sugar
• 4 firm pears (e.g., Bartlett), peeled with stems still attached

For the cardamom chocolate sauce:

• 3½ oz dark or white chocolate, finely chopped
  7 tbsp heavy cream
  3 cardamom pods, crushed 

Directions:

Pour the water into a large pan. Split the vanilla pod in half lengthwise and scrape out the grains. Add the pod and grains to the water with the sugar and bring to a simmer, stirring occasionally to dissolve the sugar. Add the pears and place a piece of parchment paper on top to keep them submerged, then simmer gently for 20 minutes. Insert a skewer or small sharp knife to test whether the pears are tender. If not, simmer for another 5 minutes. When the pears are cooked, leave them to cool in the syrup for at least a couple of hours, preferably overnight, to give them time to take on the flavor of the vanilla. (They can be kept in an airtight container in the fridge for a couple of days.)

To make the sauce: Put the chocolate into a bowl. Bring the cream to a boil with the crushed cardamom pods and pour over the chocolate. Leave to stand for a minute until the chocolate has melted, remove the cardamom pods (leaving the seeds behind in the sauce), then stir the sauce gently until smooth. Do not over mix or the chocolate may split-the cocoa solids will separate from the cocoa butter. (The sauce can be made in advance and reheated very gently in the microwave.)
To serve, remove the pears from the syrup* and stand them upright on individual plates. Pour a generous helping of chocolate sauce over them.
*Tip-Serve it with vanilla ice cream and enjoy!

A really interesting way to cook chicken which we never thought of!

We spent last summer in Provence and in southern France they use lavender in everything from chocolate to soap. However, we never had it with chicken until we dined out in Cannes. We knew we had to try a recipe out on our own and we were not disappointed with the distinctive and delicious taste.

 

 

 Poulet au citron et lavande ( Lemon and lavender chicken)

 

 

Prep Time: 10 minutes
Resting Time: 30 mins- 4 hours
Cook Time: 45 minutes
Servings: 6

 

Ingredients:

2 Tbsps of dried lavender
1 lemon, zest and juice
2 sprigs of thyme
4 Tbsps of extra virgin olive oil 
4 Tbsps of lavender honey 
1 chicken, cut into 8-10 pieces
Pinch of salt

Directions

1.  Marinade: Crush lavender using either a mortar and pestle or a rolling pin. In a large bowl, combine crushed lavender, oil, honey, thyme, and lemon zest and juice. Mix well. Add chicken pieces and spoon marinade over chicken until well coated. Cover and marinate for 30 minutes (or up to 4 hours). 
2. Preheat oven to 400°F. Put chicken and marinade into roasting pan. Sprinkle tops of chicken with salt. Roast chicken for 45 minutes, turning pieces over halfway. Cook chicken until it has an internal temperature of 165°F or when thickest part is pierced with a skewer, the juices run clear (not red or pink). Serve chicken with cooking juices poured over and around.

This northern Italian ragu will have you stuffed and happy

Italian Duck Ragu Rigatoni

Prep Time: 20 minutes
Cooking Time: 60 minutes
Servings: 6

This heavy and delicious meal is perfect for a Sunday evening meal.


Ingredients:
 
1 celery stick
1 carrot
1 red onion, peeled
4 tbsp olive oil
4 duck legs
4 garlic cloves, peeled and crushed
4 sprigs of thyme
2 x 400g tins cherry tomatoes
1 tbsp balsamic vinegar
Pinch of sugar
375g rigatoni pasta
Parmesan and basil leaves to serve


Directions:

Finely chop the celery stick, the carrot and the onion. Heat 2 tbsp of the olive oil in a large cast-iron lidded pan. Season the duck legs on both sides with plenty of salt and pepper. When the oil is hot, add the legs skin side down and brown in the oil. When they are golden brown, flip them over and brown the other side.
Add the chopped vegetables to the pan with the garlic and thyme. (If there isn’t room in your pan, set the legs aside on a plate, and return to the pan later.)
Add extra oil if needed. Sweat until the onion is translucent, and then add the cherry tomatoes, balsamic vinegar and a pinch of sugar. (Return the duck legs to the pan if you removed them.)
Pop the lid on the pan and cook on a low heat for 45 minutes. Ten minutes before the end of the cooking time, put a large pan of salted water on to boil. Once you have a rolling boil, add the pasta and cook as per the packet instructions. Drain the pasta.
Shred the meat off the duck legs (it should be very tender by this point) and discard the bone and the skin.
Check the seasoning.
Add the pasta to the pan with the ragu and toss really well. Serve with Parmesan grated finely on top and sprinkle with basil leaves.

Citrus Fruit Cake - a quick (pound cake) dessert that is delicious and serves well with a warm drink

Quatre - Quarts aux agrumes

This famous french dessert is perfect for the upcoming colder seasons ahead.

Prep Time: 20 minutes
Cooking Time: 35-40 minutes
Serves: 6-8 


Ingredients:

4 eggs
1 and 1/4 cups of fine sugar
2 cups of all purpose flour
a pinch of salt
finely grated zest of 1 lemon and 1 orange
1 tsp of baking powder
1 cup of butter, melted and cool


Directions:

Preheat the oven to 350F and butter and flour a 9 by 5 inch loaf pan. Seperate the eggs. In a bowl beat the egg whites to stiff peaks with half of the sugar. In another bowl, beat the egg yolks and the other half of the sugar until thick and pale in color.
In a separate bow, mix the flour, salt, zest, and baking powder together.
Fold the flour mixture into the egg yolk mixture, then pour in the melted and cooled butter, stirring gently until the butter is just incorporated into the mix. Finally, carefully fold in the egg whites.

Pour the batter into the prepared pan, then bake for 30-40 minutes or until the point of a knife comes out clean when inserted in the center.

The cake is best eaten the same day, but it will keep in an airtight container for a day or two.

One of my favorite ways to cook shellfish

I love fresh shellfish especially mussels. I usually have mussels cooked in a white wine sauce,  so having the Italian version was a real and tantalizing treat!

***A big tip for cooking mussels! When you cook mussels they must be alive before you cook them or then you could get sick. In order to ensure this run the mussels under cold water, when you do so they will close their shells. If the shells do not close the mussels are dead and toss them, do not cook and eat them.***

Mussels Marinara

Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4


Ingredients:

1/2 Tbsp of extra virgin olive oil
8 cloves garlic, thinly sliced
1/8  Tsp crushed red pepper flakes
1/2 cups of not fat, sodium, or sugar added chopped Roma tomatoes
2 pounds of fresh mussels, scrubbed, debearded* (take off the stringy bits (beard))* and rinsed in cold water.

1 Tbsp of fresh chopped Italian flat parsley leaves

1 Tbsp of fresh oregano leaves

1 Tbsp of  fresh chopped basil leaves

Salt
Freshly ground black pepper

Directions:

Heat the olive oil in a large nonstick pan over medium-high heat. Add the garlic and saute until it is deep golden brown, about 2 minutes, lifting the sides of the pan to stir the garlic occasionally in the small collection of oil. Add the red pepper flakes, then quickly add the wine and reduce it by half. Add the tomatoes and bring to a simmer.
Scoop the mussels into the pan and stir with a spoon to get them in an even layer. Cover the pot and simmer for 1 minute. Lift the cover and stir the mussels with a long spoon to make sure they are all opening.
Continue to cook until all the mussels open, about 8 to 10 minutes. Season with salt and pepper to taste.
Divide the mussels evenly among 4 bowls and enjoy!

Japanese Cooking Next Month!

Next month we will be doing a month long Japanese cooking course so look forward to new exciting, affordable and delicious Japanese meals!

We are really looking forward to trying out and learning this new and different art!

Delicious messy pasta! Get your hands dirty and tear away!

This meal is quick, super tasty and fun to make ! We did a twist and used lean ground bison instead of traditional beef.

 

Hand-torn Pasta alla Bolognese

 

 

Prep time:  15 minutes

Cook time: 20 minutes

Servings: 4

Ingredients:

• Salt
• 8 oz (220 grams) lasagna shells broken into  3 inch pieces
• 2 Tbsps of Extra Virgin Olive oil
• 5 large cloves garlic, thinly sliced
• A pound of lean ground beef or bison (we used bison)
• ½ cup minced onion
• 1/8 tsp crushed red pepper flakes
• 2 cups chopped Roma tomatoes
• 1 oz Parmigiano-Reggiano, grated
• Freshly ground black pepper

Directions:

Preheat the oven to broil at 500 F.

Bring 6 quarts of water to a boil in a large pot and add 2 Tbsps of salt. Add the lasagna broken up into 3 inch squares and cook according to the package directions, about 8 minutes for al dente.

Coat a medium nonstick ovenproof skillet with 2 Tbsps of extra virgin olive oil and spread the garlic over the pan. Place over medium heat and cook until the garlic just begins to brown, about 2 minutes. Place the pan under the broiler and continue to brown the garlic until is a deep golden colour, about 30 seconds. Remove the garlic from the skillet to a place and set aside.

Return the skillet to the stovetop (remember to wear an oven mitt) and turn the heat to high. Once the skillet starts to show wisps of smoke, add the bison or beef in an even layer. Turn the heat down to medium-high and brown the bison for about 2 minutes. Move the bison to one side of the pan and add the minced onion and red pepper flakes. Cook, stirring, until the onion softens, about 1 minute.

Add the chopped tomatoes and toasted garlic to the pan and stir over medium heat to just heat the tomatoes through. Break up any large chunks of bison with a wooden spoon. Stir in half the Parmigiano and turn off the stove. 

Drain the pasta, reserving 2 Tbsps of cooking water. Add the reserved pasta cooking water to the skillet, place over medium-high heat, add the pasta, and cook until the sauce coats the pasta. Season with salt and pepper.

Divide the pasta among 4 plates and sprinkle with the remaining Parmigiano. Enjoy!

This is the first time we tasted this delicious Italian cheese!

This fancy salad is delicious and most importantly very AFFORDABLE and EASY to make!


Italian Heirloom Tomato and Burrata Salad

Ingredients:

7 oz (200g) burrata cheese
6 heirloom tomatoes (various colours), sliced
1 large red onion, thinly sliced
16 fresh basil leaves
2 Tbsps of aged balsamic vinegar
1/3 cup of extra virgin Italian olive oil


Directions:

Neatly scoop about 174 cup of the burrata cheese onto one side of each plate. Arrange tomatoes around the burrata, vary the colours around the burrata. Then add a layer of onion rings and a layer of basil leaves, dividing them equally among the plates.

Drizzle each salad with 1/2 Tbsp of balsamic vinegar and 3 tsps of olive oil. Season with sea salt and freshly ground black pepper. Serve immediately!

Swordfish on the grill with Italian salsa! Yum!

We have never cooked with swordfish before but the Italian way of cooking this delicious fish is simple and flavorful. Swordfish is not the most affordable but once and awhile we need to splurge on ourselves don't we?


Swordfish with Salsa Verde

Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4


Ingredients:

4 pieces of skinless, boneless swordfish fillets or steaks
1 Tbsp of extra virgin olive oil
Salt
Fresh ground black pepper
1 lime cut in half, with 1 of the halves cut into 4 wedges
3 Tbsps of chopped fresh Italian flat parsley
3 Tbsps of chopped fresh basil
1 Tsp of capers chopped
2 Tbsps of chopped scallions
2 Tbsps of chopped green peperoncini
3 Tbsps of chopped fennel


Directions:

Preheat the grill to high heat. Preheat the oven to 325F. Rub 1/2 tsp of olive oil over one side of the fish fillets. Season the fillets with salt and pepper. Place all the fillets on the grill and cook for 30 seconds. Lift and rotate each fillet 45 degrees. Cook for another 30 seconds and flip. Repeat the grilling and rotating on the other side of the fillets. 

Roll out 14 inches of aluminum foil on the table and place the fillets in the center. Add 1 Tbsps of water and anz herb stems remaining from the chopped herbs. Wrap the foil up to seal it loosely, place it in the oven, and cook until the fish is warmed through, about 5 minutes.

Using the small holes of a box grater, grate the zest from one of the lime halves into a bowl. Add the parsley, basil , scallions, peperoncini, capers and fennel to make your salsa verde. Season with salt and pepper. Squeeze the zested lime half into the bowl and stir in the juice. Mix in the remaining olive oil. Remove the swordfish from the foil and divide the fillets among 4 plates. Spoon the salsa verde over the fish and serve with the lime wedges. Enjoy!