Name: Rocky Road with Cinnamon Toast Crunch @CarolineartissTV
Uploaded: 2026-09-19T08:17:00-05:00
Duration: 8 min 17 s
Description: Rocky Road with Cinnamon Toast Crunch

Rocky Road with Cinnamon Toast Crunch

Caroline artiss 2026-09-19 | Rocky Road with Cinnamon Toast Crunch

Shakshuka - A delicious baked egg dish #recipe bursting with flavor and so easy to make #shorts

Caroline artiss 2024-10-13 | 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 flakes

Wild Boar Ragu - #italian #recipes #wildboar #shorts

Caroline artiss 2024-05-01 | 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 #short

Caroline artiss 2023-10-26 | 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

#recipes #vegetarian #vegetarianrecipes #healthyrecipes #healthyfood #healthylifestyle #veganrecipes #plantbased #cooking #reels #reelsinstagram #food #fall #fallrecipes #asian #asianfood #easyrecipes

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Beef Stew Recipe - perfect fall comfort food. Recipe below #shorts #recipes #winter #comfortfood

Caroline artiss 2023-10-24 | This a super easy Fall Fall Beef Stew to make on a cold evening, with only a few ingredients:

Ingredients
Serves 4

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 #stew

Carne Asada Fries - perfect for Super Bowl Sunday #shorts #superbowl #recipe #eats #fries #steak

Caroline artiss 2022-02-11 | ...

Christmas Snowmen Cupcakes - So Cute ⛄️⛄️⛄️ #shorts #christmas #baking #recipes

Caroline artiss 2021-12-03 | 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 #snowmancupcakes

The Holiday Mc Muffin - using up #leftovers #happyholidays #turkey #recipes #breakfast #yum

Caroline artiss 2021-11-26 | 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 #brunch

Sausage, Pancetta & Sage Stuffing #thanksgiving #recipes #stuffing #shorts

Caroline artiss 2021-11-24 | 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 #turkeyrecipe

Caroline artiss 2021-11-20 | 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 #yum

Caroline artiss 2021-11-18 | 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 #onepotdishes

Haricot Vert with almonds and shallots - Delicious and easy French bean recipe for the Holidays

Caroline artiss 2021-11-17 | ...

Thanksgiving Sweet Potatoes with Candied Pecans, Feta & Pomegranate #shorts #recipes #thanksgiving

Caroline artiss 2021-11-17 | 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 #shorts

Caroline artiss 2021-11-10 | 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 #jacketpotatoes

Smoked Salmon Scrambled Eggs

Caroline artiss 2021-11-08 | 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 #smokedsalmon

Mozzarella Sticks - with a homemade marinara and basil and caper sauce

Caroline artiss 2021-11-04 | 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 #yum

The Great American Fries Co - Caroline Artiss

Caroline artiss 2020-05-21 | 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.

#greatamericanfries #carolineartiss #santamonica #smallfoodbusiness

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Caroline Artiss- chef, cookbook author and mom - Simply Beautiful Food

Caroline artiss 2020-04-07 | Website: http://carolineartiss.com

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"

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Baked Eggs with Meatballs #nationalmeatballday

Caroline artiss 2018-02-28 | I partnered with Cooked Perfect to bring you a quick, easy and delicious brunch recipe for National Meatball day on the 9th March! Hope you enjoy trying my Morrocan style baked eggs with meatballs... YUM! #ad
http://izea.it/aNVyqdS

Full Recipe:
Ingredients
1/2 small onion finely chopped
2 cloves garlic finely chopped
1/2 red pepper chopped
2 tbsp olive oil
1 tsp ground cumin powder
1 tsp ground paprika
1/2 tsp cinnamon
1 can chopped tomatoes
1/2 pack Cooked Perfect Meatballs
4-5 eggs

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!! ☺

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Disclosure: Verbal, beginning @ 0.04

Samana, Dominican Republic Travel Vlog, Bacardi Island

Caroline artiss 2018-01-10 | 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.

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Tuscan Cannellini Bean Stew with Garlic Toast (vegetarian)

Caroline artiss 2017-11-15 | 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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Cottage Cheese Pumpkin Spiced Cheesecake with Clover Sonoma

Caroline artiss 2017-11-14 | 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!

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Tuscan Florentine Sauce with Pappardelle Pasta

Caroline artiss 2017-10-18 | Bertolli invited me to make a Tuscan-inspired dish using one of their new Rustic Cut Sauces. In this video, I teach you how to make a simple and tasty Tuscan-inspired Florentine Sauce served with thick fresh pappardelle pasta. The full recipe is below for you and I hope you really enjoy making this simple, delicious dinner at home.

Full Recipe:
Ingredients:

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!

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Brunch Live Show - Poached eggs with a green Basil sauce

Caroline artiss 2017-06-29 | How to make your own poached eggs and a fresh basil pesto sauce!!

Discover Sarawak Episode 6

Caroline artiss 2017-02-01 | This episode we take a walk down Carpenter Street in Kuching town to taste some of the world famous Sarawak Laksa and also some of the most delicious pork satay I've ever tasted. This street is a great place to shop for Chinese goods and also gold!!!

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!! ☺

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Discover Sarawak with Caroline Episode 5

Caroline artiss 2017-01-06 | This episode I meet up with my family for a noodle breakfast in Kuching. We visit Uncle Tong's Four Happiness Cafe and have his speciality longlife noodles called meesua.

http://www.carolineartiss.com

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.

SUBSCRIBE FOR FREE http://goo.gl/ZB5BNA and get emailed when I do a new recipe!

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Calcium Rich Chai Green Smoothie

Caroline artiss 2017-01-04 | A great way to start a healthy 2017 is with my chai green smoothie, packed full of beauty food green vegetables like kale, seaweed, and spinach to keep your bones strong and skin glowing. Link to the recipe is here http://bit.ly/2ic78Hq and link to buy Beauty Foods cook book is here http://amzn.to/2iQNK3I

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

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Turmeric Scrambled Eggs with Spinach & Ghee

Caroline artiss 2016-12-29 | This recipe is from my new cook book Beauty Foods!! The ingredients are particularly good for keeping your skin, hair, eyes and muscles healthy and beautiful! If you want to order yourself a copy just click here http://amzn.to/2iij1fO & Full Recipe Click here - http://bit.ly/2iJon2V

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.

SUBSCRIBE FOR FREE http://goo.gl/ZB5BNA and get emailed when I do a new recipe!

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How to make Old Fashioned Vanilla Fudge

Caroline artiss 2016-12-21 | I don't make sweets or candy very often but I always have to make a batch of my old fashioned vanilla fudge for Christmas. It makes the perfect edible sweet gift. FULL RECIPE: http://bit.ly/2hs08FZ

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.

SUBSCRIBE FOR FREE http://goo.gl/ZB5BNA and get emailed when I do a new recipe!

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Baked Camembert (or Brie) with Cranberries, Pecans and Figs

Caroline artiss 2016-12-14 | This is the perfect holiday appetizer to share, a simple baked camembert or brie cheese wheel, topped with festive fig, cranberries and toasted pecans. Full recipe here: http://bit.ly/2gJclKd

Buy Beauty Foods Book Here - http://amzn.to/2gcJCNP

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.

SUBSCRIBE FOR FREE http://goo.gl/ZB5BNA and get emailed when I do a new recipe!

Follow me here for more food pic's and inspiration! Come say hi :) and tag photos with #carolinesfood

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Discover Kuching, Sarawak with Malaysia Airlines

Caroline artiss 2016-12-12 | Here is another episode from my incredible food and travel trip with Malaysia Airlines last year. I took a bunch of Top UK food bloggers to my mothers home town of Kuching, Sarawak, Malaysia to show them all the incredible food and culture! Hope you enjoy.

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.

SUBSCRIBE FOR FREE http://goo.gl/ZB5BNA and get emailed when I do a new recipe!

Follow me here for more food pic's and inspiration! Come say hi :) and tag photos with #carolinesfood

GOOGLE PLUS plus.google.com/+CarolineMiLiArtiss
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Vegan Roasted Brussel Sprouts with Cranberries and Walnuts

Caroline artiss 2016-12-08 | This is a perfect side dish for Christmas dinner and it's all vegan! Roasting brussels prouts really makes them lovely and crispy and the sweet dried cranberries and bitter walnuts compliment them perfectly.
FULL RECIPE: http://bit.ly/2hlMRhN

Click here to buy my cook book Beauty Foods - http://amzn.to/2gcJCNP

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.

SUBSCRIBE FOR FREE http://goo.gl/ZB5BNA and get emailed when I do a new recipe!

Follow me here for more food pic's and inspiration! Come say hi :) and tag photos with #carolinesfood

GOOGLE PLUS plus.google.com/+CarolineMiLiArtiss
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Breaded Mozzarella with a Marinara Sauce

Caroline artiss 2016-12-01 | Breaded and fried mozzarella with a homemade simple marinara sauce makes the most perfect and decadent appetizer ever! Full Recipe here: http://bit.ly/2gKECwL

Check out my family Turkey Chili on the Cinestar Channel youtube.com/watch?v=6IKQf22XIB8&t=4s

Ingredients:
Serves 4

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

2-3 cups of sunflower / vegetable oil to fry with

http://www.carolineartiss.com

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!! ☺

SUBSCRIBE FOR FREE http://goo.gl/ZB5BNA and get emailed when I do a new recipe!

Follow me here for more food pic's and inspiration! Come say hi :) and tag photos with #carolinesfood

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Honey Roasted Carrots with Thyme and Sage

Caroline artiss 2016-11-23 | This is a perfect, easy side dish recipe for Thanksgiving or Christmas dinner. I use the rainbow carrots and keep them whole as they look so pretty on the table served like this. Hope you enjoy and please do leave your comments :)

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.

SUBSCRIBE FOR FREE http://goo.gl/ZB5BNA and get emailed when I do a new recipe!

Follow me here for more food pic's and inspiration! Come say hi :) and tag photos with #carolinesfood

GOOGLE PLUS plus.google.com/+CarolineMiLiArtiss
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The Cutest Thanksgiving Cupcakes !!

Caroline artiss 2016-11-21 | Hope you enjoy these super cute Thanksgiving Turkey cupcakes I made. They will make a beautiful center piece or place setting for your table and they are really easy to make. You can totally cheat and buy some chocolate cupcakes and frosting to save time! This such a fun baking recipe to let the kids make.

You Will Need:

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.

SUBSCRIBE FOR FREE http://goo.gl/ZB5BNA and get emailed when I do a new recipe!

Follow me here for more food pic's and inspiration! Come say hi :) and tag photos with #carolinesfood

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How to make Meatloaf

Caroline artiss 2016-11-17 | This is my easy and delicious home made meatloaf recipe. A classic American comfort food dish. I use shredded zucchini and a bit of cheese to keep it juicy. I cooked this meal with a bunch of amazing volunteers for 70 homeless Veterans on Veterans Day. We teamed up with The People Concern who do incredible work in the community. Click here to find out more and donate :) opcc.net/?nd=thepeopleconcern
Full Recipe Here:
Meatloaf

Serves 6
Ingredients:

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.

SUBSCRIBE FOR FREE http://goo.gl/ZB5BNA and get emailed when I do a new recipe!

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How to make Acai Bowls

Caroline artiss 2016-11-10 | This superfood Acai bowl is packed full of nutrients, vitamins and minerals to keep you strong and healthy throughout the year, plus the ingredients are amazing for your skin, hair and nails. I added chia seeds, cashew butter and coconut to add as much goodness into this Acai bowl as possible. My new cookbook Beauty Foods - purchase here - http://amzn.to/2f2YnRf

Welcome to my cooking channel! Hit subscribe if you like to cook!

I’m Caroline Artiss, I'm a chef, cookbook author and mum.

READ - Beauty Foods - purchase here - http://amzn.to/2f2YnRf

EAT - I'm Executive Consultant Chef for The Gorgeous Kitchen Restaurant at London Heathrow Terminal 2, with 3 other British female chefs.

SUBSCRIBE FOR FREE http://goo.gl/ZB5BNA and get emailed when I do a new recipe!

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

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Caroline Artiss - Simply Beautiful Food

Caroline artiss 2016-11-05 | Welcome to my cooking channel. Hit subscribe if you like to cook!

I’m Caroline Artiss, I'm a Chef, Cookbook Author and Mum.

READ - Beauty Foods - purchase here - http://amzn.to/2f2YnRf

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.

SUBSCRIBE FOR FREE http://goo.gl/ZB5BNA and get emailed when I do a new recipe!

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

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How to make Bolognese Sauce with Spaghetti

Caroline artiss 2016-11-02 | This is a real comforting autumn and winter dinner to make for the whole family. It's a very simple bolognese recipe and the cream and parsley go so well. Have the sauce with either spaghetti or a linguine pasta.
Click more for Full Recipe below:
Bolognese with Cream and Parsley..

Ingredients:

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.

SUBSCRIBE FOR FREE http://goo.gl/ZB5BNA and get emailed when I do a new recipe!

Follow me here for more food pic's and inspiration! Come say hi :) and tag photos with #carolinesfood

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Healthy Green Popcorn for Halloween

Caroline artiss 2016-10-27 | Try this healthy popcorn recipe from my new cookbook out soon called Beauty Foods! It's perfect for Halloween as it's green and looks a bit spooky, but made with superfoods like Spirulina and ghee!
Here is a link to my new cookbook http://amzn.to/2fabQbP

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!

My new cook book is called Beauty Foods and you can find it here http://amzn.to/2fabQbP

SUBSCRIBE to be notified of my new recipes http://goo.gl/ZB5BNA and get emailed when I do a new recipe!

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How to make a Pumpkin Bread Pudding #CloverCooks

Caroline artiss 2016-10-20 | 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...

SUBSCRIBE FOR FREE http://goo.gl/ZB5BNA and get emailed when I do a new recipe!

Follow me here for more food pic's and inspiration! Come say hi :) and tag photos with #carolinesfood or #singlemomguides or both!

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How to make a Garlic Alfredo Fettuccine Pasta

Caroline artiss 2016-10-13 | This is a quick, easy and deliciously creamy pasta to make for dinner, my simple garlic Alfredo pasta. You can add other ingredients to it if you like, for example bacon, tomatoes, mushrooms etc. Hope you all enjoy! Leave comments and please share with your friends.

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...

SUBSCRIBE FOR FREE http://goo.gl/ZB5BNA and get emailed when I do a new recipe!

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
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Pecan, Pumpkin Spice and White Chocolate Cookies

Caroline artiss 2016-10-06 | The perfect fall cookie with white chocolate, pecans and pumpkin spice. These would be a real baking treat at Thanksgiving! Hope you enjoy! Ingredient list below:
Pumpkin spice, Pecan and White Chocolate cookies

Makes 12

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...

SUBSCRIBE FOR FREE http://goo.gl/ZB5BNA and get emailed when I do a new recipe!

Follow me here for more food pic's and inspiration! Come say hi :) and tag photos with #carolinesfood or #singlemomguides or both!

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How to make a Cobb Salad

Caroline artiss 2016-09-28 | The all American classic Cobb Salad! A hearty and filling salad with eggs, chicken, avocado, blue cheese and crispy bacon bits! YUM!!

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...

SUBSCRIBE FOR FREE http://goo.gl/ZB5BNA and get emailed when I do a new recipe!

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
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INSTAGRAM http://instagram.com/carolineartiss

Brown Rice Bowls

Caroline artiss 2016-09-19 | Hope you enjoy my quick, easy and healthy brown rice dinner bowls. You can add whatever you like to this, I use what ever is leftover in my fridge!

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...

SUBSCRIBE FOR FREE http://goo.gl/ZB5BNA and get emailed when I do a new recipe!

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/carolineartiss

How to make Herb Crusted Fish Bites

Caroline artiss 2016-09-01 | This is my quick and easy herb crusted fish recipe which is fantastic for a simple family dinner! Ingredient list below:

Zesty herb crusted fish and new potatoes

Ingredients
Serves 4

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...

SUBSCRIBE FOR FREE http://goo.gl/ZB5BNA and get emailed when I do a new recipe!

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/carolineartiss

How to make Healthy Turkey Tacos

Caroline artiss 2016-08-24 | This is a very easy dinner to make that the whole family will love. I use ground turkey instead of beef to reduce the fat content and then fill the tacos with what ever you fancy on top! I love avocado, tomatoes, onion, and lettuce! Thanks for watching and please hit subscribe for more recipes :)

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...

SUBSCRIBE FOR FREE http://goo.gl/ZB5BNA and get emailed when I do a new recipe!

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/carolineartiss

California Pizza Kitchen Pizza + Two of my Sides!

Caroline artiss 2016-08-16 | This week California Pizza Kitchen invited me to make two healthy and delicious side salads to go with one of their pizzas! I made a simple corn, avocado and quinoa salad, plus a summery strawberry, feta and basil salad. SO YUM. Hope you enjoy the video and don't forget to hit subscribe!

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...

SUBSCRIBE FOR FREE http://goo.gl/ZB5BNA and get emailed when I do a new recipe!

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/carolineartiss

How to Cook Grouper and Snapper with Bonefish Grill

Caroline artiss 2016-08-11 | 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...

SUBSCRIBE FOR FREE http://goo.gl/ZB5BNA and get emailed when I do a new recipe!

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/carolineartiss

Four Seasons Santa Barbara Travel Vlog

Caroline artiss 2016-08-08 | I took my daughter Bethany away for her 16th birthday to the Four Seasons in Santa Barbara for a special mom and daughter weekend treat!

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...

SUBSCRIBE FOR FREE http://goo.gl/ZB5BNA and get emailed when I do a new recipe!

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/carolineartiss

How to Cook Lobster + A Grapefruit and Dill Homemade Mayonnaise, with Bonefish Grill

Caroline artiss 2016-08-04 | Bonefish Grill sent me to the East Coast to meet their local fishermen and cook up some amazing dishes along the way. This episode we catch fresh lobsters right out of the sea with lobsterman John Jordan and I cook them up with my homemade grapefruit and dill mayonnaise, and a herby garlic butter dip. Delish!

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...

SUBSCRIBE FOR FREE http://goo.gl/ZB5BNA and get emailed when I do a new recipe!

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/carolineartiss