CREAMY VEGETABLES RECIPES

Name: The perfect potato gratin
Total time: 1 h 20 min
Yield: 8
Cuisine: https://schema.org/GlutenFreeDiet
Ingredients: 1 small knob butter; 200 ml semi-skimmed milk; 300 ml double cream; 2 bay leaves; 2 cloves garlic peeled and finely sliced; sea salt; freshly ground black pepper; 2.5 kg potatoes peeled and thinly sliced; 1 handful fresh thyme; 1 small handful Parmesan cheese freshly grated; olive oil; 6 rashers higher-welfare streaky bacon chopped; 1 handful vac-packed chestnuts peeled and crumbled

CREAMY POTATO GRATIN RECIPE | JAMIE OLIVER RECIPES

Creamy potato gratin recipe | Jamie Oliver recipes image

You can never have too many spuds at Christmas! Shake things up with this indulgent gratin

Total Time 1 hours 20 minutes

Yield 8

Number Of Ingredients 13

Ingredients

1 small knob butter
200 ml semi-skimmed milk
300 ml double cream
2 bay leaves
2 cloves garlic peeled and finely sliced
sea salt
freshly ground black pepper
2.5 kg potatoes peeled and thinly sliced
1 handful fresh thyme
1 small handful Parmesan cheese freshly grated
olive oil
6 rashers higher-welfare streaky bacon chopped
1 handful vac-packed chestnuts peeled and crumbled

Steps:

1. I love roast potatoes and you’ll always find them on my Christmas table. But, if you’ve got a big crowd for Christmas then this gratin is an exciting and quite luxurious way of serving potatoes. You could either make them instead of, or as well as, your roast potatoes.
2. Preheat the oven to 200°C/400°F/gas 6. Butter the inside of an ovenproof dish, around 30cm x 30cm, and at least 6cm deep.
3. Pour the milk and cream into a wide pan with the bay leaves and garlic. Bring to the boil, then simmer gently for a minute or two. Remove from the heat and season with salt and pepper.
4. Add the potatoes and most of the thyme leaves and stir well. Spoon into the gratin dish and shake to even everything out. Sprinkle with the Parmesan then cover with an oiled piece of foil. Bake for 45 to 50 minutes.
5. Meanwhile, fry the bacon in a little olive oil until crispy and golden. Add the remaining thyme and stir in the chestnuts. When your gratin is ready, remove the foil and spoon the bacon and chestnut mixture over the top. Pop it back in the oven for another 10 minutes until gorgeous and crispy on top.

Nutrition Facts : Calories 509 calories, FatContent 26.6 g fat, SaturatedFatContent 14.9 g saturated fat, ProteinContent 11.2 g protein, CarbohydrateContent 59.7 g carbohydrate, SugarContent 4.4 g sugar, SodiumContent 0.9 g salt, FiberContent 4.5 g fibre

CREAMY GUINNESS COCKTAIL | JAMIE OLIVER RECIPES

Creamy Guinness cocktail | Jamie Oliver recipes image

This simple Guinness cocktail is a riff on a Guinness punch – it’s like a boozy, rich Baileys!

Total Time 5 minutes

Yield 1

Number Of Ingredients 5

Ingredients

ice cubes
50 ml Irish whiskey
30 ml condensed milk
50 ml Guinness
1 whole nutmeg for grating

Steps:

1. Fill a glass tumbler with ice cubes.
2. Pour the whiskey, condensed milk and Guinness into a cocktail shaker or a jug with a few cubes of ice, then shake for 30 seconds.
3. Strain the cocktail into your glass, finish with a grating of fresh nutmeg and enjoy!

Nutrition Facts : Calories 223 calories, FatContent 3.1 g fat, SaturatedFatContent 2 g saturated fat, ProteinContent 2.5 g protein, CarbohydrateContent 18.3 g carbohydrate, SugarContent 18.8 g sugar, SodiumContent 0.1 g salt, FiberContent 0.4 g fibre

More about "creamy vegetables recipes"

CREAMY POTATO GRATIN RECIPE | JAMIE OLIVER RECIPES

You can never have too many spuds at Christmas! Shake things up with this indulgent gratin
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 509 calories per serving

1. I love roast potatoes and you’ll always find them on my Christmas table. But, if you’ve got a big crowd for Christmas then this gratin is an exciting and quite luxurious way of serving potatoes. You could either make them instead of, or as well as, your roast potatoes.
2. Preheat the oven to 200°C/400°F/gas 6. Butter the inside of an ovenproof dish, around 30cm x 30cm, and at least 6cm deep.
3. Pour the milk and cream into a wide pan with the bay leaves and garlic. Bring to the boil, then simmer gently for a minute or two. Remove from the heat and season with salt and pepper.
4. Add the potatoes and most of the thyme leaves and stir well. Spoon into the gratin dish and shake to even everything out. Sprinkle with the Parmesan then cover with an oiled piece of foil. Bake for 45 to 50 minutes.
5. Meanwhile, fry the bacon in a little olive oil until crispy and golden. Add the remaining thyme and stir in the chestnuts. When your gratin is ready, remove the foil and spoon the bacon and chestnut mixture over the top. Pop it back in the oven for another 10 minutes until gorgeous and crispy on top.

See details

CREAMY GUINNESS COCKTAIL | JAMIE OLIVER RECIPES

This simple Guinness cocktail is a riff on a Guinness punch – it’s like a boozy, rich Baileys!
From jamieoliver.com
Total Time 5 minutes
Calories 223 calories per serving

1. Fill a glass tumbler with ice cubes.
2. Pour the whiskey, condensed milk and Guinness into a cocktail shaker or a jug with a few cubes of ice, then shake for 30 seconds.
3. Strain the cocktail into your glass, finish with a grating of fresh nutmeg and enjoy!

See details

CREAMY CHICKEN AND NOODLES – INSTANT POT RECIPES

From recipes.instantpot.com
Reviews 5
Cuisine Modern

Return the chicken to the pot and stir to combine. Serve hot topped with chopped italian parsley and fresh cracked pepper (optional).

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MUSHROOM VOL AU VENT |JAMIE OLIVER MUSHROOM RECIPES

These are freestyle vol-au-vents, so don’t worry about scoring the edges first. Keep leftover pastry from the packet to use another time.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 173 calories per serving

1. Preheat the oven to 190ºC/gas 5 and line a baking tray with greaseproof paper.
2. Roll out the pastry on a lightly floured surface to about 5mm thick. Using a small cutter or wine glass, about 6cm across, cut out 12 rounds (you may need to re-roll the pastry).
3. Place the circles on the baking tray and prick their centres several times with a fork. Beat the egg, then eggwash the circles. Bake on the top shelf of the oven for about 12 minutes until puffed up, crisp and golden. Roughly chop or tear the mushrooms, peel and finely slice the garlic, and crumble the chilli (if using). Pick and roughly chop the parsley.
4. Heat a lug of oil in a large pan and cook the mushrooms, garlic and chilli (if using), until golden.
5. Off the heat, squeeze in the lemon juice, then add the crème fraîche. Season well and fold through the parsley. If the mushrooms are too dry, add a splash of water to loosen the sauce.
6. For the vol-au-vents, cut a very thin layer off the top of each circle and use your knife to carefully hollow out a hole in each one.
7. Fill with the creamy mushrooms and serve – you can pop the pastry lids back on, if you wish.

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CREAMY CHICKEN AND NOODLES – INSTANT POT RECIPES

From recipes.instantpot.com
Reviews 5
Cuisine Modern

Return the chicken to the pot and stir to combine. Serve hot topped with chopped italian parsley and fresh cracked pepper (optional).

See details

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