Caroline artissThis mulled wine recipe is so wonderfully easy and makes me feel like Christmas has arrived when I make it. It reminds me of warm cosy Christmas night’s inside, when the it’s freezing outside in London. I did a collab video with the brilliant Hilah Cooking, she showed me how to make a delicious Apple Jack - an American fall drink which you can find on her channel here HILAH COOKING: http://youtube.com/hilahcooking You can find all my recipes on my blog http://www.carolineartiss.com
Full recipe: 1 bottle red wine, I like a nice Cabernet Sauvignon ½ cup brandy ¼ cup honey 1 1/2 cup apple juice 2 x cinnamon sticks 5 whole cloves 3 all spice berries or star anise 1 orange chopped into chunks 1 apple chopped into chunks
Method: All you do is add everything to a large sauce pan Heat gently until it nearly starts to boil then leave to simmer for 10 minutes Turn the heat off and leave it to one side for an hour so that the flavors can infuse I then like to strain off all the excess spices and fruit and serve this drink hot You can leave a few bits of fruit in there when you pour and serve
About Me: I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people. I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs. If you’re ever flying through make sure you stop in!! ☺ I started filming and editing all my own recipes on YouTube 6 years ago as I love teaching people how to cook and it’s lead to some amazing things happening in my life. My biggest wish is that you find my recipes easy, affordable, and yummy! Enjoy and leave your comments! Nom nom nom...
Follow me here for more food pic's and inspiration! Come say hi :) and tag photos with #carolinesfood or #singlemomguides or both!
How to make Mulled Wine with Hilah CookingCaroline artiss2013-11-25 | This mulled wine recipe is so wonderfully easy and makes me feel like Christmas has arrived when I make it. It reminds me of warm cosy Christmas night’s inside, when the it’s freezing outside in London. I did a collab video with the brilliant Hilah Cooking, she showed me how to make a delicious Apple Jack - an American fall drink which you can find on her channel here HILAH COOKING: http://youtube.com/hilahcooking You can find all my recipes on my blog http://www.carolineartiss.com
Full recipe: 1 bottle red wine, I like a nice Cabernet Sauvignon ½ cup brandy ¼ cup honey 1 1/2 cup apple juice 2 x cinnamon sticks 5 whole cloves 3 all spice berries or star anise 1 orange chopped into chunks 1 apple chopped into chunks
Method: All you do is add everything to a large sauce pan Heat gently until it nearly starts to boil then leave to simmer for 10 minutes Turn the heat off and leave it to one side for an hour so that the flavors can infuse I then like to strain off all the excess spices and fruit and serve this drink hot You can leave a few bits of fruit in there when you pour and serve
About Me: I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people. I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs. If you’re ever flying through make sure you stop in!! ☺ I started filming and editing all my own recipes on YouTube 6 years ago as I love teaching people how to cook and it’s lead to some amazing things happening in my life. My biggest wish is that you find my recipes easy, affordable, and yummy! Enjoy and leave your comments! Nom nom nom...
Follow me here for more food pic's and inspiration! Come say hi :) and tag photos with #carolinesfood or #singlemomguides or both!
This video was edited by Matthew Hoare http://fenixx.tvShakshuka - A delicious baked egg dish #recipe bursting with flavor and so easy to make #shortsCaroline artiss2024-10-13 | Shakshuka! Looking for some egg inspiration, this gently spiced baked egg dish is perfect for a fall breakfast or brunch 🍳
Ingredients: 1/2 small onion finely chopped 2 cloves garlic finely chopped 1 tsp cumin 1 tsp smoked paprika 1 can tomatoes 1 red pepper finely diced and de seeded Pinch of chili flakes (1/2 tsp) Salt and pepper 2 tbsp olive oil Eggs Fresh cilantro and parsley 1 tbsp of each.
In an oven proof heavy based pan or cast iron skillet, gently heat the oil add the onions, garlic, spices and red peppers. Sauté for 3-4 minutes until soft. Add the tomatoes and let simmer together for a further 8-10 minutes on a low heat, if it gets dry add a couple of spoons of water.
Make a kind of hole in the sauce and crack your egg in, however many you want or can fit in the pan. Place in the preheated oven for a further 5/10 minutes depending how you like your eggs cooked.
Plate up and sprinkle with fresh herbs and extra chili flakesWild Boar Ragu - #italian #recipes #wildboar #shortsCaroline artiss2024-05-01 | Wild Boar Ragu - One of my favorite ragu’s has to be a wild boar ragu, with some freshly made pasta and a sprinkle of grated parmesan - bellissimo! Recipe below:
Ingredients: Serves 4
1lb of wild boar stewing meat 100g / 3oz pancetta 1 small onion finely chopped 2 carrots finely chopped 2 sticks of celery chopped 2 cloves garlic chopped 2 bay leaves 1/2 bottle Italian red wine 2 tbsp tomato puree 2 tbsp flour Salt and pepper A few sprigs of fresh oregano or 1/2 tsp of dried
Method:
Add the boar meat to a large bowl, pour the red wine over and add the bay leaves. Cover and leave to marinade for a couple of hours or overnight.
Drain off the wine and keep it to add in later. Season the flour, pat dry the meat, toss in the flour.
In a large heavy based pan with a lid, on a medium heat, add the olive oil, add the meat and brown each sides then remove from the pan.
Add the finely chopped onions, carrots, garlic and celery and leave to soften for a couple of minutes, add a dash more olive oil and keep stirring so it doesn’t stick too much to the bottom. Add the pancetta and cook together for another 2 minutes, then add back in the browned meat, wine, tomato puree and oregano.
Add a cup or two of water to make sure it is all covered. Add the lid to the pan and you can either cook on a low heat in the oven 300F / 150c for 2-3 hours until the meat is falling apart. Or you can cook it on the stove top on a very low heat. Make sure you check it every now and then, give it a stir and make sure the liquid has not dried out too much, if it has add more water.
The meat should fall apart and the sauce be thick. Season to taste. This tastes amazing the next day also so it’s a great meal to make in advance for a dinner party. Serve with fresh pasta and grated parmesan.Easy Thai Green Coconut Curry #shortCaroline artiss2023-10-26 | Easy Thai Green Curry Recipe - lovely and warm for fall. I made this one all veggie, and really just used random veggies that needed to be used up in the fridge. But you can use meat and fish too if you like. My tip would be cook the hard starchy veg first like new potatoes, squash, sweet potatoes etc, then when they are nearly soft enough add in the other veggies that don’t take long to cook like any green beans, peas, peppers, mushrooms. Also find a good Thai curry paste from your local Asian store, or Amazon has some good ones too.
Serves 2 - 3
1 cup chopped onion 2 cloves garlic chopped 1 inch piece ginger chopped 2 tbsp sunflower or coconut oil 1 tablespoon chopped lemon grass / paste 1-2 tbsp of a decent Thai green curry paste (depending on spice levels) 1 can coconut milk 2 tsp fish sauce optional – or 1.5 tsp sea salt 1 tsp brown sugar (or palm / coconut sugar) 2 cups water (Optional if you have them great – 2 kaffir lime leaves, and 2 tsp chopped cilantro and Thai basil always goes down well)
Veggies 1 cup chopped sweet potato or butternut squash – ½ inch pieces 1 cup green beans chopped in half 1 cup mushrooms of your choice ½ cup fresh green peas 1 cup chopped baby bell peppers
This recipe is easy, it just has a lot of ingredients to it. I recommended making double this batch or a huge batch and then freezing it to use as you want.
Method:
Heat a large saucepan, add the oil, chopped onions, garlic, ginger, lemongrass and Thai paste, and cook for a few minutes.
Add the sweet potato and water and let simmer for 10 minutes until they are soft. Add in the remaining vegetables, coconut milk, sugar, fish sauce - leave out if veggie, and simmer for a further 5- 7 minutes until veggies are just cooked. Season with salt and extra chili if need be.
Serve this with steamed jasmine rice and remember curries always taste so good the next day too
1.5lbs beef cubed for stewing 3 tbsp flour 1 leek washed and diced 1 small onion diced 2 stalks celery diced 4 large carrots diced 1 handful fresh thyme or 1.5 tsp dried 1/2 bottle of beer / Guinness 1 liter beef stock 2-3 tbsp olive oil Salt and pepper
Serve with creamy mashed potatoes and green beans or a green veggie of your choice.
Method: Coat the beef in the flour. Add olive to a large heavy based sauce pan. Add the beef and brown all over then remove from the pot. Add the diced onions, leeks and celery and sauté for 1 - 2 mins until soft. Pour in the beer to delegalize the pan, then add the browned beef back into the pan, followed by the beef stock, thyme and carrots. Leave to simmer gently on a very low heat for 2 - 2.5 hours, stirring every now and then to make sure it hasn’t run out of liquid. If it has add a cup of water in and let simmer again.
Season with salt and pepper to your liking before serving. The beef should be soft and falling apart.
#shorts #recipes #comfortfood #beef #stewCarne Asada Fries - perfect for Super Bowl Sunday #shorts #superbowl #recipe #eats #fries #steakCaroline artiss2022-02-11 | ...Christmas Snowmen Cupcakes - So Cute ⛄️⛄️⛄️ #shorts #christmas #baking #recipesCaroline artiss2021-12-03 | These snowmen cupcakes are super adorable and fun to make with the kids, or grown ups. To save time you can buy some cupcakes and frosting and all the other sweet ingredients.
I used: chocolate drops for buttons Fruit loop for a scarf candy corn for nose Oreo for the Hat + a chocolate rolo. Pretzels for arms
#snowmen #cupcakes #christmas #baking #kids #recipes #snowmancupcakesThe Holiday Mc Muffin - using up #leftovers #happyholidays #turkey #recipes #breakfast #yumCaroline artiss2021-11-26 | A perfect breakfast or brunch recipe for the day after Christmas. Use up your leftovers and whack them in a muffin with an egg on top. For this recipe I simply warmed up some turkey, stuffing, added a slice of cheese on top to melt, fried an egg, toasted a muffin then assembled it all together with a spoon of cranberry sauce. YUM!
#christmas #christmasrecipes #mcmuffin #leftoverturkey #leftovers #holidays #merrychristmas #shorts #eggs #breakfast #brunchSausage, Pancetta & Sage Stuffing #thanksgiving #recipes #stuffing #shortsCaroline artiss2021-11-24 | Sausage, Pancetta and Sage Stuffing Meatballs - An amazing stuffing for your turkey day fixings. I love stuffing and all the trimmings for a holiday meal, and this is super easy and you can make it in advance.
Serves 6 Ingredients:
200g / 3/4 cup Pancetta cubes 1lb /16oz Sausage meat 2 tbsp fresh sage chopped (or 2 tsp dried sage) Zest of 1 orange 3 cups of bread crumbs or cubes 2 eggs Salt and pepper 1 cup / or 1 onion finely chopped
Method: Start by adding the pancetta to a frying pan and cook until crispy then take off the heat.
In a large bowl add all the other ingredients, and then the pancetta. Mix together well with a spoon or using your hands I find easier. Roll into large meatballs and place on a baking tray. Pop into a pre heated oven at 350f / 180c for 20-25 minutes until cooked through.
You can make the stuffing mixture a day in advance and keep it in the fridge so it’s ready for turkey day, or you can even cook it the day before and reheat on turkey day.Herb Roasted #Turkey Breast, for a small #Thanksgiving or #Holiday meal #shorts #turkeyrecipeCaroline artiss2021-11-20 | This recipe is perfect if you’re having a small holiday gathering and don’t want to cook a whole big turkey.
Ingredients: Serve 4
1 boneless turkey breast 3lbs 1 stick of butter softened 1 tbsp of chopped rosemary 2 tbsp chopped fresh sage 1 tbsp chopped fresh thyme 1 tsp salt Sprinkle of pepper 2 tbsp olive oil 1 onion chopped 2 carrots peeled and cut into chunks 2 celery stalks 3 bay leaves 3 cloves of garlic squashed
Add the chopped onion, celery, carrots, garlic cloves and bay leaves to a small baking dish that will fit the turkey breast.
Add the chopped herbs to the softened butter with the salt and a pinch of pepper. Rub 3/4 of the herb butter over the turkey breast. In a large skillet heat the olive oil on a medium heat. Add the rekey breast when hot and using some tongs turn the turkey breast so that it browns on each side. This sears the meat and helps keep the juices in.
Pop the turkey breast on top of the cut vegetables, spoon the left over herb butter on top. Cover tightly with foil and pop into your preheated oven for approx 50 -60 minutes @ 350f / 180c. The juices should run clear when it’s ready, no blood. You can also check it with a meat thermometer by poking it into the thickest part of the breast, the temperature should read 165f
Leave to rest for 15 minutes before carving.Vegan Chili Cheese - on a baked potato #shorts #recipes #vegan #plantbased #food #yumCaroline artiss2021-11-18 | Vegan Chili Cheese Baked Potato - A deliciously hearty and warming all plant based chili. This is an easy one pot meal to make full of protein packed beans and healthy vegetables. I really didn’t miss the meat in this chili at all. It was super filling and hit the spot for a cool evening. You can serve it on a baked potato or a bowl of rice. I always like to add a sprinkle of cheese, sour cream and chopped onion to finish it off. You can buy great vegan cheese and butter, and even cream cheese these days and it was hard to tell the difference. Of course if you’re not vegan then you can use all regular dairy ingredients
Serves 4 Ingredients
1 can kidney beans 1 can black beans 1 can tomatoes 1 onion chopped 1 red pepper deseeded and chopped 2 cloves garlic chopped 2 cups / 200g chopped mushrooms 3 cups of vegetable stock 1 tsp ground cumin 1 tsp smoked paprika 1 tsp dried oregano 1 tsp cayenne pepper 2 tsp Mexican spice mix 2 tbsp olive oil 1 tsp Salt and extra pepper for seasoning if you want. 2 tsp agave syrup or maple, (or honey if your not vegan)
Extra to serve - a baked potato, vegan cheese, green onions, vegan butter, vegan cream cheese
Method: Heat the olive oil in a large pan on a low to medium heat, add the onions, garlic, paprika, cayenne pepper, cumin, oregano and spice mix, cook for 2 minutes. Add the chopped pepper and mushrooms and stir together and let the vegetables get soft, about 2-3 minutes then add the tomatoes, kidney and black beans, syrup and vegetable stock. Bring to the boil then leave to simmer on a low heat for 40-50 minutes, until all the vegetables and beans have softly cooked together. Add a pinch of salt and extra pepper if you want. If you like it really spicy add a sprinkle of red pepper chili flakes.
I like to serve this on either a baked potato with vegan cheese, vegan cream cheese and chopped green onions. Or rice is great too.
#plantbased #vegan #chili #winterrecipes #recipes #easyrecipe #reels #food #instafood #beans #bakedpotato #chilicheesebakedpotato #healthyfood #healthylifestyle #onepotdishesHaricot Vert with almonds and shallots - Delicious and easy French bean recipe for the HolidaysCaroline artiss2021-11-17 | ...Thanksgiving Sweet Potatoes with Candied Pecans, Feta & Pomegranate #shorts #recipes #thanksgivingCaroline artiss2021-11-17 | Sweet Potatoes with Candied Pecan, Pomegranate and Feta
Want to do something different with your sweet potato Holiday dish this year? Well here you go, you’re welcome :) This was a bit of an experiment for me and they came out so delicious. The sweetness of the sweet potato mash and candied pecans, combined with the tart feta cheese and flavorful burst of pomegranate made an awesome combo, and they looked real pretty as a side dish.
Ingredients - serves 4
2 large sweet potatoes / yams 1 tbsp butter 2 tbsp cream Pinch of nutmeg 1/2 tsp Salt and pinch of pepper 2 tbsp brown sugar
2 tbsp pomegranate seeds 1 tbsp chives or green onions 2 tbsp candied pecans 2-3 tbsp of crumbled feta cheese (or goats cheese)
Method: Start by baking your sweet potatoes or yams. Scrub the skin clean, poke a few holes in the potatoes, then pop into the oven for 40 -50 minutes until soft all the way through. You can test if they are ready by poking a knife in and it should be soft all the way.
Take out and leave to cool for a bit. Slice in half length ways and scoop out 3/4 the inside potato into a bowl. Leave a bit of potato around the edges of the skins to make a thick rim as you want them to hold their shape. Brush the skins with a little olive oil then pop back into the oven for a further 15 minutes so they crisp up a bit.
Mash the soft sweet potato filling with the butter, cream, nutmeg, sugar and season with salt and pepper the scoop back into the crisped up skins.
This stage can be done in advance, even the day before, so all you have to do is finish them off and heat them up the next day.
When you’re ready to serve make sure the potatoes are hot and warmed through, sprinkle them with feta cheese, (or goats cheese) the pomegranate seeds, broken candied pecan nuts, and a sprinkle of chives or green onions (optional)Cheesy Bacon Baked Potatoes #shortsCaroline artiss2021-11-10 | Perfect comfort food for a cool winter's evening, and so easy to make, it just takes a little time tis all. The recipe is below, I hope you enjoy and share it with your friends.
Ingredients Serves 2
2 x large russet potatoes, scrubbed clean 1 tbsp olive oil 1 oz of butter 1 cup grated cheddar cheese 1/2 cup grated mozzarella cheese 3 tbsp cream or milk Salt and pepper 6 rashers of bacon, cooked and crispy and chopped 2 green onions finely sliced (optional)
Method: Oven temp 350f / 180c - using a knife carefully poke a few holes into the potato, this helps release the steam when they bake and prevents them from exploding in the oven. Make sure the potato skin has been scrubbed clean, then pat dry and rub with a little oil. Place on a tray and pop into the oven for 1.5 hours, or until the skin is crispy and the inside potato is soft all the way through. You can poke a knife through it to test if it’s cooked.
Take out of the oven, slice in half and scoop the inside soft potato into a small bowl, but make sure you leave the skin in tact with a bit of potato still inside the skin. Brush with some oil and place the skins under the broiler or grill on a low setting to get them crispy, about 5 minutes.
Mash the soft potato with the cheddar cheese, butter, cream, salt and pepper and bacon.
Take out the potato skins from under the grill, and fill them up with the mashed potato mix. Sprinkle with mozzarella and green onions and place under the grill/broiler again for another 2 minutes or until the cheese is melted and bubbling.
Serve straight away.
#bakedpotatoes #potatoes #cheesybaconpotatoes #food #instafood #reels #yum #winterfood #comfortfood #easyrecipes #recipes #glutenfree #cheese #bacon #getinmybelly #jacketpotatoesSmoked Salmon Scrambled EggsCaroline artiss2021-11-08 | A perfect breakfast or brunch, and one of my favorite combos, eggs and smoked salmon, and it’s super quick and easy. Recipe below:
Serves 1
2 eggs
2 tbsp cream
2 slices of smoked salmon cut into a few pieces
Salt and pepper
Optional - cress for the top
Small knob of butter 1 tbsp
Method:
Whisk the eggs and cream well in a bowl, add a little bit of salt, not too much as the smoked salmon is salty, and pinch of pepper if you want.
Heat the butter in a non-stick frying pan on medium to low heat, once melted add the eggs in, leave to settle on the bottom for 30 seconds until it forms a layer, then slowly move the eggs around, when they are still wet and runny on top take the pan off the heat and stir in the smoked salmon pieces.
Note it’s very important to take the pan off the heat while they are still runny as the heat will continue to cook the eggs through, but if you like a firmer scramble then you can cook it a bit longer.
Serve straight away on some crusty toast, or whatever you want to have with it.
#food #eggs #brunch #recipe #breakfast #easyrecipes #smokedsalmonMozzarella Sticks - with a homemade marinara and basil and caper sauceCaroline artiss2021-11-04 | Breaded and fried mozzarella with a homemade simple marinara sauce, and basil, garlic and caper sauce, makes the most perfect and decadent appetizer! As the mozzarella has to be frozen for this recipe it's great to make ahead of time and then take it out when you want it. If you’re gluten-free, simply substitute the flour for GF flour and the breadcrumbs for GF breadcrumbs.
Ingredients:
Serves 2 - 4
Breaded Mozzarella:
1 x 16oz block of hard mozzarella
1 1/2 cups of bread crumbs
2 tbsp cornmeal
2 tbsp grated parmesan
pinch of salt and pepper
1 egg
1/2 cup flour
Marinara Sauce:
1/2 cup finely chopped onion
2 cloves garlic finely chopped
1 tsp chopped fresh oregano or 1/2 tsp dried
pinch of salt and pepper
2- 3 tbsp olive oil
3 cups / 450g Sieved Italian tomatoes / passata
1/2 -1 cup of vegetable / chicken stock or water
Basil, Garlic and Caper Sauce:
1 cup fresh basil leaves
1 tbsp capers
2 cloves of garlic
Pinch of salt and pepper
1/2 cup extra virgin olive oil
Juice of 1 lemon
1 tsp honey
3 - 4 cups of sunflower / vegetable oil to fry with
Method:
Mozzarella Sticks:
Start by preparing the breaded mozzarella
Cut the block of mozzarella length ways into 4 pieces about 1.5 cm thick each
Mix together the breadcrumbs, cornmeal, parmesan, salt and pepper on a large plate
pop the flour into a separate bowl
Whisk the egg in another bowl
First, dunk one piece of mozzarella in the flour, then the egg making sure it is well coated
Then roll in the breadcrumbs making sure you pat down and give it a really good coating
Repeat this process with all pieces of mozzarella
Place into a freezer bag or on a plate and place in the freezer for 1-hour minimum
You can make these in advance and as they freeze for up to a month
Marinara Sauce
While they are freezing, you can make the marinara sauce
Heat the olive oil in a saucepan on low to medium heat
Add the onions and garlic and stir until they are light brown
Add the chopped oregano, then pour in the sieved tomatoes
Add and pinch of salt and pepper
Add 1/2 cup of stock or water
Leave to simmer for 20 -30 minutes stirring occasionally
Halfway through check to see if it is becoming too thick add another 1/2 cup of stock or water, this depends how thick you like your sauce so adjust to taste.
Basil, Caper, and Garlic sauce:
Simply add ingredients to a blender and whizz until smooth. This keeps in the fridge for up to 5 days.
Serving Time:
Once the sauce is cooked you can now fry the mozzarella
Heat 1 - 2 inches of oil in a deep frying pan until medium-hot. It should be deep enough to cook the whole stick fully covered and submerged. Make sure you turn it if there’s not enough oil to make sure all sides are cooked.
You can test the heat by dropping a small piece of bread into the oil, it will fizzle quickly when the oil is hot enough
Carefully place the frozen mozzarella into the oil, using a slider or spoon
Let the mozzarella fry for about 30 seconds until golden brown on one side, then turn it to fry the other side
It will be ready when it’s brown and crispy and you can start to see the mozzarella oozing out slightly
Take out of the oil and place on a paper towel to drain any excess oil
Then straight onto a serving plate with a few spoons of the marinara sauce over the top
Eat straight away while the cheese is still hot and gooey
Just cook one piece at a time as the temperature of the oil goes down a lot when you add the frozen mozzarella in.
You can save the other pieces of Mozzarella for another day. One piece is a good size for two people to share as a small appetizer.
#italianfood #mozarella #cheese #easyrecipes #recipes #food #yumThe Great American Fries Co - Caroline ArtissCaroline artiss2020-05-21 | I thought I'd make a video to let you all know where I've been the last couple of years. I had to take a break from Youtube videos to set up a food business to help me get my daughter through college. Sadly our small food business had to close due to #Covid19 which was heartbreaking as we had all worked so hard and was about to have a break through. Sending much love to all small food businesses out there struggling with what to do next.
I’m Caroline Artiss, I trained as a chef when I was 16, been in the food world for 25 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people.
I’m also a cook book author, recipe and food product developer. I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs, which was voted "No 1 airport restaurant in the world"
cilantro for garnish salt and pepper to season Crusty bread to serve
Method: heat olive oil in a large frying pan or skillet, add the onions, peppers, garlic and all spices, cook for 2 to 3 minutes until soft. Add the canned tomatoes and drop your meatballs in. Leave to simmer for 15 to 20 minutes, stirring occasionally. Add a couple of tablespoons of water if it becomes too thick. Turn oven onto 375f / 190c to pre heat Once the sauce is ready, make a little room using a spoon and crack your eggs in around the pan. Place into your preheated oven for 8- 10 minutes, until your eggs are cooked to your preference. Take out of the oven and sprinkle with chopped cilantro. Serve warm with some fresh crusty bread.
About Me: I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people. I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs. If you’re ever flying through make sure you stop in!! ☺
Disclosure: Verbal, beginning @ 0.04Samana, Dominican Republic Travel Vlog, Bacardi IslandCaroline artiss2018-01-10 | Hope you all enjoy my travel vlog I made when I had the most amazing trip to Samana, Dominican Republic, it’s still just as beautiful as I remember! Holland America Line invited me back on a trip down memory lane. Fresh lobster and shrimp on the beach, I’m in paradise, everybody!! #stillthecaribbean
About Me: I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years. I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs.
GOOGLE PLUS plus.google.com/+CarolineMiLiArtiss FACEBOOK http://facebook.com/carolinemiliartiss TWITTER http://twitter.com/carolineartiss INSTAGRAM http://instagram.com/carolineartissTuscan Cannellini Bean Stew with Garlic Toast (vegetarian)Caroline artiss2017-11-15 | I love vegetarian dishes and in this recipe video Bertolli invited me to make a Tuscan inspired dish using one of their new Rustic Cut Sauces. Cannellini beans are used widely in Tuscan dishes and this makes a warm and hearty meal perfect for the colder evenings. I love to eat this with some freshly made garlic toast. The full recipe is below and I hope you enjoy making this at home.
Tuscan Cannellini Bean Stew with Garlic Toast
Ingredients:
1 x 400g can Cannellini beans 1 jar of Bertolli Rustic Cut Sauce with Roasted Garlic Marinara with Traditional Vegetables 1 small onion chopped 2 cloves garlic minced 1 stick celery chopped 2 carrots roughly chopped 3 large kale leaves de-stemmed and roughly chopped 1 tbsp chopped fresh rosemary 1 tbsp chopped fresh thyme 1 tbsp chopped fresh parsley 2 cups of vegetable stock salt and pepper
To Serve: Parmesan shavings Garlic bread
Add a sprinkle of olive oil to a large pan, add the chopped onions, garlic, celery, carrots, chopped herbs, and saute until soft about 3-4 minutes. Add the cannellini beans, Bertolli Rustic Cut sauce and vegetable stock and stir together. Sprinkle the kale on top, season with a dash of salt and pepper and stir in. Leave to simemr gently together for 15 minutes or until the sauce is lovely and thick.
Once ready, serve hot with a sprinkle of parmesan cheese and a couple of slices of garlic bread on the side. Delish!
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GOOGLE PLUS plus.google.com/+CarolineMiLiArtiss FACEBOOK http://facebook.com/carolinemiliartiss TWITTER http://twitter.com/carolineartiss INSTAGRAM http://instagram.com/carolineartissCottage Cheese Pumpkin Spiced Cheesecake with Clover SonomaCaroline artiss2017-11-14 | Happy Holidays everyone!! This post is in partnership with @cloversonoma They invited me to use some of their organic dairy products to make something delicious for the Holidays! I decided to make a pumpkin spiced cheesecake using cottage cheese for a lower in fat and slightly guilt free treat! The base has cinnamon graham crackers and a touch of ginger for a real taste of the Holidays! Hope you enjoy making this, full recipe is below and don’t forget to leave your comments! Share your holiday baking traditions with #CheersToTraditions and Clover will donate one product to a local food bank on your behalf! How amazing is that? Thanks Clover!
Ingredients:
Base: 1 ½ packs of cinnamon graham crackers (210g) 1 stick Clover Organic Unsalted Butter melted (113g) 1 tsp ground ginger
Filling: 1 cup / 230g pumpkin puree 3/4 cup / 110g fine white sugar 2 eggs 1 tub / 2 cups of Clover Organic Cottage Cheese 1 ½ tsp pumpkin pie spice 1 tsp vanilla 1 tbsp flour 2 tbsp Clover Organic Heavy Whipping Cream
Toppings: 1 cup caramel or dulce de leche ½ cup roasted pecans chopped 1 ½ cups of Clover Organic Heavy Whipping Cream
Method: Preheat oven to 350f / 180c You will need 1 8 inch spring form tin
Start by making the base. Add the graham crackers to a blender and pulse until you have fine crumbs. Add to a bowl, then sprinkle in the ground ginger, and add the melted butter. Stir together then pour into the springform tin. Using the back of a spoon press the crumbs down to make a smooth base. Leave to one side.
To make the filling, simply add all ingredients to a blender or food processor and on a low speed blend until smooth. Pour filling on top of your base. Place the tin on a baking tray and pop into your preheated oven for 45 minutes.
Take out and leave to cool then place in the fridge to chill for a minimum of 2 hours. This is a great dessert to make the day before! Once it is chilled you can carefully remove the cheesecake from the tin and place onto a serving plate.
I like to spread a thick layer of caramel or dulce de leche on top, and then a sprinkle of chopped roasted pecans. Cut and serve up with a dollop of freshly whipped cream!
500g organic ground beef 200g / 2 Italian sausages (or chopped chicken liver or wild boar) 1 small brown onion finely chopped / 1cup 1 cup roughly chopped carrots 3/4 cup chopped celery 1 cup red wine 2 tbsp olive oil 2 bay leaves 1 jar of Bertolli Rustic Cuts Marinara with Traditional Vegetables Sauce 350 ml water (½ the jar) pinch of salt / pepper Grated parmesan for serving 100g per person of Pappardelle pasta
Method: Heat the olive oil in a large heavy based pan, add the onions, celery, and carrots and cook on a low heat until soft, a couple of minutes. Pull the skin off the sausage and cut into small pieces and add to the pan. Cook gently for 5 minutes, then add the beef and brown all over. Add the red wine and cook for a couple of minutes, then add the Bertolli Rustic Cut Sauce, bay leaves and water. Leave to simmer with a lid on for 1 hour, check it every now and then to make sure it hasn't dried out.
Once the sauce has cooked and reduced and is lovely and thick, season with salt and pepper.
Cook the pasta in a large pan of boiling water until just al dente. Check the cooking instructions on the packet for timings depending if you are using fresh or dried pasta.
I like to toss the cooked pasta in the sauce and then serve it up with an extra sprinkle of grated parmesan or pecorino cheese on top!
About Me: I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people. I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs. If you’re ever flying through make sure you stop in!! ☺
About Me: I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people. I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs.
About Me: I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people. I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs.
Follow me here for more food pic's and inspiration! Come say hi :) and tag photos with #carolinesfood
About Me: I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people. I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs.
About me: I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people. I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs.
About Me: I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people. I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs.
About Me: I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people. I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs.
About me: I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people. I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs.
Breaded Mozzarella: 1 block of hard mozzarella 1 1/2 cups of bread crumbs 2 tbsp corn meal 2 tbsp grated parmesan pinch of salt and pepper 1 egg 1/2 cup flour
Marinara Sauce: 1/2 cup finely chopped onion 2 cloves garlic finely chopped 1 tsp chopped fresh oregano or 1/2 tsp dried 2- 3 tbsp olive oil 3 cups / 450g Sieved Italian tomatoes / passata 1/2 -1 cup of vegetable / chicken stock or water
About Me: I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people. I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs. If you’re ever flying through make sure you stop in!! ☺
About me: I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people. I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs.
12 x Chocolate cupcakes 4 cups approx Chocolate Frosting 2 x Twizzlers for the wattle 12 x Soft caramels for the head candy corn for the beaks and feet and tail marizpan / almond paste / white chocolate chips for the eyes black icing gel tube 24 x pecans for the wings 12 x Pocky sticks for the neck Flaked almonds for the feathers wafer biscuits for the tail - like the ice cream ones 1 cup melted chocolate 1 zip lock bag
I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people. I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs.
1½ lbs / 600g ground beef ¾ cup bread crumbs 1 egg 1 ½ cups onion, finely diced 2 tsp chopped thyme 1¼ tsp salt ¼ tsp pepper 2 tsp lea perrins 1 tbsp Tomato puree 1 cup grated zucchini ½ cup grated cheese
Top Glaze 1/2 cup ketchup 1 tbsp brown sugar 1 tbsp mustard
1. Preheat oven to 350 degrees 2. Combine all the ingredients apart from the top glaze in a large mixing bowl. Using your hands incorporate everything into the meat. This only takes 30 seconds or so, you do not want to over mix. 3. Transfer meat into a large loaf pan and press it down evenly into the pan. 4. Mix ketchup, brown sugar, and mustard in a small bowl. Pour over meatloaf. 5. Bake at 350 degrees for 50 minutes. 6. Remove from oven and drain off excess juices.. Let stand for 5 minutes before serving.
About Me: I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people. I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs.
WATCH: Follow me here for more food pic's, LIVE cooking shows and food inspiration! If you cook my food send me a pic and don't forget to tag your photos with #carolinesfood
EAT - I'm Executive Consultant Chef for The Gorgeous Kitchen Restaurant at London Heathrow Terminal 2, with 3 other British female chefs, Sophie Michele, Gee Charman and Jo Pratt.
WATCH: Follow me here for more food pic's, LIVE cooking shows and food inspiration! If you cook my food send me a pic and don't forget to tag your photos with #carolinesfood
500g organic beef mince / ground beef 200g unsmoked pancetta or bacon 1 small brown onion finely chopped / 1cup ½ cup red wine 2 tbsp olive oil 2 bay leaves 1 large can tomatoes (approx 750g) 350 ml water (½ the can) pinch of salt / pepper 1/2 cup fresh cream 2 tablespoons fresh parsley chopped 1 cup grated parmesan
Pasta either spaghetti or linguine would go very nice.
Method: heat the olive oil in a large heavy based pan, add the onions and pancetta and cook gently for 5 minutes, then add the beef and brown all over. Add the red wine and cook for a couple of minutes, then add the plum tomatoes, bay leaves and water. Leave to simmer with a lid on for 1 hour, check it every now and then to make sure it hasn't dried out.
Once the sauce has cooked and reduced and is lovely and thick, add the chopped parsley, cream, ¾ of the grated parmesan and stir together. Season with salt and pepper.
Cook the pasta in a large pan of boiling water until just al dente. Check the cooking instructions on the packet for timings depending if you are using fresh or dried pasta.
I like to toss the cooked pasta in the sauce and then serve it up with an extra sprinkle of grated cheese on top!
About Me: I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people. I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs.
About me: I’m Caroline Artiss, I trained as a chef and I have been in the food world for 20 years. I'm a single mom so I am an expert in making quick, tasty and healthy recipes for busy people. I’m also a cook book author, recipe and food product developer. I’m Executive Consultant Chef for “The Gorgeous Kitchen” restaurant at London Heathrow Terminal 2, with 3 other British female chefs, recently voted Best Airport Restaurant in the World!
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Follow me here for more food pic's and inspiration! Come say hi :) and if you ever make any of my dishes tag your photos with #carolinesfood
GOOGLE PLUS plus.google.com/+CarolineMiLiArtiss FACEBOOK http://facebook.com/carolinemiliartiss TWITTER http://twitter.com/carolineartiss INSTAGRAM http://instagram.com/carolineartissHow to make a Pumpkin Bread Pudding #CloverCooksCaroline artiss2016-10-20 | Clover Petaluma invited me to use some of their organic dairy products to make a family recipe. My Dad used to make us a bread and butter pudding growing up in Britain and I loved it. This is my American twist using some pumpkin puree and it's so delicious. Hope you all enjoy! Pumpkin Bread and Butter Pudding Ingredients Serves 6 1 can Pumpkin puree 3 eggs 1 egg yolk 1 vanilla pod / or 1 tsp vanilla extract 1 cup / 250ml milk 1 1/3 cups / 300ml heavy cream 5 tbsp soft butter ½ cup caster sugar 8 - 10 slices of thick cut brioche bread 1 tsp fresh lemon zest
Pumpkin Spice topping 2 tbsp demerara sugar 100g pecans chopped ¾ tsp pumpkin pie spice (or use mixed spice)
Method oven temp 180 c / 350F Oven proof baking dish 10 x 6 inches / lightly buttered
Start by making the custard: Heat the milk, cream and vanilla in a small sauce pan until just hot, not boiling! Whisk eggs and sugar together Take out the vanilla pod from the milk, Slice in half and scrape out the inside seeds using the back of a knife, pop into the milk and stir. Slowly pour the warm milk into the eggs stirring until smooth. Leave to one side.
Butter both sides of the brioche Cut brioche slices into triangles Place a layer the brioche into the bottom of the dish, dollop the pumpkin puree around and sprinkle of lemon zest Then another layer of brioche on top Carefully pour the custard mixture over the top of the bread making sure it all get's covered. Push down with a spoon to make sure the custard is being soaked up. Mix the demerara sugar, chopped pecans and pumpkin spice together and sprinkle over the top of the bread pudding. Leave to sit for 30 minutes Place into preheated oven for 35-40 minutes until lightly golden on top and puffy. Serve straight away, piping hot with a drizzle of cream on top
About Me: I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people. I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs. If you’re ever flying through make sure you stop in!! ☺ I started filming and editing all my own recipes on YouTube 6 years ago as I love teaching people how to cook and it’s lead to some amazing things happening in my life. My biggest wish is that you find my recipes easy, affordable, and yummy! Enjoy and leave your comments! Nom nom nom...
About Me I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people. I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs. If you’re ever flying through make sure you stop in!! ☺ I started filming and editing all my own recipes on YouTube 6 years ago as I love teaching people how to cook and it’s lead to some amazing things happening in my life. My biggest wish is that you find my recipes easy, affordable, and yummy! Enjoy and leave your comments! Nom nom nom...
1 stick/ 115g butter melted 3/4 cup / 150g brown and white sugar, half of each. 1 egg 1 tsp vanilla 1 ½ cups / 180g all purpose flour ½ tsp baking powder ½ cup pecans pinch salt ¾ cup white chocolate chips / or cut up chunks
1 tsp pumpkin pie spice powder 1 tbsp brown demerara sugar
About me: I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people. I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs. If you’re ever flying through make sure you stop in!! ☺ I started filming and editing all my own recipes on YouTube 6 years ago as I love teaching people how to cook and it’s lead to some amazing things happening in my life. My biggest wish is that you find my recipes easy, affordable, and yummy! Enjoy and leave your comments! Nom nom nom...
About me: I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people. I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs. If you’re ever flying through make sure you stop in!! ☺ I started filming and editing all my own recipes on YouTube 6 years ago as I love teaching people how to cook and it’s lead to some amazing things happening in my life. My biggest wish is that you find my recipes easy, affordable, and yummy! Enjoy and leave your comments! Nom nom nom...
I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people. I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs. If you’re ever flying through make sure you stop in!! ☺ I started filming and editing all my own recipes on YouTube 6 years ago as I love teaching people how to cook and it’s lead to some amazing things happening in my life. My biggest wish is that you find my recipes easy, affordable, and yummy! Enjoy and leave your comments! Nom nom nom...
4 white fish fillets / approx 600g (cod / haddock / plaice) (if you don't like fish use chicken breasts) 1 lemon zested 1 big handful / 1 cup flat leaf parsley 1 cup cilantro 1 cup dill 5 slices bread – stale is good and you can use whole meal or white, which ever you have handy. 2 -3 tbsp olive oil 1 egg 1 cup plain flour
Sides I like to eat with this dish are: boiled new potatoes with a pinch of salt and butter steamed peas
You will need: 1 x frying pan / skillet 1 x small blender or food processor to make the bread crumbs. If you don't have either just buy some breadcrumbs already made :)
About me: I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people. I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs. If you’re ever flying through make sure you stop in!! ☺ I started filming and editing all my own recipes on YouTube 6 years ago as I love teaching people how to cook and it’s lead to some amazing things happening in my life. My biggest wish is that you find my recipes easy, affordable, and yummy! Enjoy and leave your comments! Nom nom nom...
I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people. I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs. If you’re ever flying through make sure you stop in!! ☺ I started filming and editing all my own recipes on YouTube 6 years ago as I love teaching people how to cook and it’s lead to some amazing things happening in my life. My biggest wish is that you find my recipes easy, affordable, and yummy! Enjoy and leave your comments! Nom nom nom...
About me: I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people. I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs. If you’re ever flying through make sure you stop in!! ☺ I started filming and editing all my own recipes on YouTube 6 years ago as I love teaching people how to cook and it’s lead to some amazing things happening in my life. My biggest wish is that you find my recipes easy, affordable, and yummy! Enjoy and leave your comments! Nom nom nom...
Follow me here for more food pic's and inspiration! Come say hi :) and tag photos with #carolinesfood or #singlemomguides or both!
GOOGLE PLUS plus.google.com/+CarolineMiLiArtiss FACEBOOK http://facebook.com/carolinemiliartiss TWITTER http://twitter.com/carolineartiss INSTAGRAM http://instagram.com/carolineartissHow to Cook Grouper and Snapper with Bonefish GrillCaroline artiss2016-08-11 | Bonefish Grill sent me to the East Coast to meet their local fishermen and cook up some amazing dishes along the way. This was our last episode and I went deep sea fishing with fish whisperer Mike Priebel. We caught a grouper and snapper and I cooked a dish with Bonefish Grill's executive Chef Cliff Pleau. Chef Cliff made a delicious blackened grouper with a citrus mayo and broccoli slaw, and I made a wood grilled snapper with a soy, ginger and scallion sauce. I had the best time ever!!
About me: I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people. I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs. If you’re ever flying through make sure you stop in!! ☺ I started filming and editing all my own recipes on YouTube 6 years ago as I love teaching people how to cook and it’s lead to some amazing things happening in my life. My biggest wish is that you find my recipes easy, affordable, and yummy! Enjoy and leave your comments! Nom nom nom...
About me: I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people. I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs. If you’re ever flying through make sure you stop in!! ☺ I started filming and editing all my own recipes on YouTube 6 years ago as I love teaching people how to cook and it’s lead to some amazing things happening in my life. My biggest wish is that you find my recipes easy, affordable, and yummy! Enjoy and leave your comments! Nom nom nom...
About me: I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people. I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs. If you’re ever flying through make sure you stop in!! ☺ I started filming and editing all my own recipes on YouTube 6 years ago as I love teaching people how to cook and it’s lead to some amazing things happening in my life. My biggest wish is that you find my recipes easy, affordable, and yummy! Enjoy and leave your comments! Nom nom nom...