Recipes from One Knife, One Pot, One Dish

ROAST BEEF A LA PROVENCAL

Roast Beef a la Provencal pp46

 

Serves 4

Preparation time 10 minutes
Cooking time 15 minutes
Resting time 10 minutes

You will need:
1 baking dish
1 chopping board
1 food processor

Ingredients
2 garlic cloves
1 French shallot
1 bunch basil
4 biscotte toasts
Salt and pepper
1 kg piece of roasting beef
80 g butter
600 g tomatoes, a mixture of varieties

Preheat the oven to 200°C.

Peel the garlic and shallot, pick the leaves from the basil. Process them all roughly with the biscottes. Season with salt and pepper.

Rub the beef with the butter and brown on all sides in a flameproof baking dish over high heat.

Arrange the tomatoes around the beef and scatter with the Provençal crumb mixture.

Cook in the oven for 15 minutes, then leave to rest for 10 minutes in a warm place by the oven before serving.

Note: If you don’t have a flameproof baking dish that can be used on the stove top, skip the browning step.

Download printable recipe (PDF)

 
CAULIFLOWER WITH MASCARPONE

Cauliflower with Mascarpone pp234

Serves 4

Preparation time: 10 minutes
Cooking time : 1 hour 15

You will need:
1 casserole dish
1 chopping board
1 zester

Ingredients:
1 lemon
1 good-looking cauliflower
100 ml olive oil
200 ml vegetable stock
1 teaspoon cracked pepper
Fine sea salt
2 bulb spring onions
150 g mascarpone cheese

Preheat the oven to 180°C.

Zest and juice the lemon.

Remove the leaves from the cauliflower and cut off the stem.

Put the cauliflower in a casserole dish, drizzle with olive oil,

add the vegetable stock, season, cover and bake for 1 hour. Uncover and bake for another 15 minutes.

Thinly slice the bulb spring onions and mix half of them with the mascarpone and lemon juice.

Serve the cauliflower topped with mascarpone and sprinkled with lemon zest and onions.

Download printable recipe (PDF)

 
ULTIMATE APPLE TART

Ultimate Apple Tart pp292

Serves 4

Preparation time 20 minutes
Cooking time 45 minutes

You will need:
1 baking tray
1 chopping board
1 apple corer

Ingredients
6 pink lady apples
1 large disk puff pastry
50 g + 50 g sugar
60 g medium semolina
80 g butter

Preheat the oven to 180°C.

Peel the apples, remove the core with an apple corer and slice them into thin rounds.

Lay out the puff pastry on a baking tray, keeping the baking paper backing. Lift the pastry up and sprinkle half of the sugar underneath. Sprinkle the semolina on top of the pastry, then arrange the apple slices on top in a rosette pattern.

Dot the top with small knobs of butter and sprinkle with the rest of the sugar. Cook in the oven for 45 minutes. The apples should be golden brown and the pastry crisp.

Let it cool before serving: the caramel that forms on the underside of the pastry needs to set to unstick from the paper.

Download printable recipe (PDF)