Thursday 14 December 2017

What Sarah cooked for les petits

Velouté d'artichaut la crème

(All recipes serve two adults and two children)


1 large potato

2 shallots, finely chopped

2 tbsp olive oil

6 tinned artichoke bottoms, diced 600ml water Salt

2 tbsp crème fraîche (or sour cream)

Herbs (parsley, basil or coriander, chopped)


Wash and peel the potato. Cut it into large pieces. In a large pan or casserole dish, sauté the shallots in a little olive oil until soft. Add the potato and artichoke pieces. Sauté them for two to three minutes. Cover the vegetables with water, add a bit of salt and cook for about 40 minutes. Add the crème fraîche and mix. Keep the soup warm until you're ready to eat it. Add a pinch of chopped herbs before serving.

Flan de courgettes


2 shallots, finely chopped

2 tbsp olive oil

3 medium-sized courgettes

4 eggs

200ml crème fraîche (or sour cream)

1/4 tsp salt

1/4 tsp ground nutmeg

60g grated cheese (Gruyère or similar)


Preheat oven to 180C. Wash and peel the courgettes. Cook them whole, steaming them for nine minutes or submerging them in boiling water for 15 minutes. Drain them well and cut them into thin round slices. Saute the shallots in the olive oil. In a bowl, mix the eggs, crème fraîche, salt and nutmeg. Add the shallots. Don't overmix. Line an ovenproof dish with greaseproof paper (if you have some). Arrange a layer of courgettes in the bottom of the dish and cover them completely with some of the egg mixture. Add another layer of courgettes and cover with more egg mixture. Keep doing this until you've used up all the ingredients. Sprinkle the cheese over the top and bake for 30 to 40 minutes. Optional (but highly recommended): top each serving of flan with a bit of warm tomato coulis (see below).

Tomato coulis


4 large ripe tomatoes (or 1 tin chopped tomatoes)

3 tbsp olive oil

1 clove garlic, peeled and left whole

1/2 tsp thyme, chopped

1/2 tsp parsley, chopped

1 bay leaf

1/2 tbsp sugar

Salt and pepper to taste


If you're using fresh tomatoes, cut the skin at their base and plunge them into boiling water for 30 seconds so you can easily remove the skin. Peel, seed and dice them. Heat the oil in a saucepan. Add the garlic, thyme, parsley, bay leaf, tomatoes, sugar, salt and pepper. Cover and simmer for 20 to 25 minutes on low heat. Remove the garlic clove and bay leaf before serving.

Irish Independent

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