Tag Archives: onion

RECIPE: Tartiflette! Cheese. Bacon. Potato. Heaven!

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I haven’t posted anything for a long time, nor have I properly cooked for months! My only excuse is the complete and utter exhaustion that was early pregnancy – I couldn’t keep my eyes open to eat, let alone create delicious dishes in the kitchen.

But thankfully that has passed and I can now make it past 8pm. And this week I made tartiflette!

I work in a French cafe, and my boss is a French lady who cooks wonderful quiches and savoury cakes for lunches. She also goes over to France every few weeks to stock up on French deli items, to sell in the shop. Over Christmas we put together hampers of various French foods – a ‘petit dejeuner’ hamper full of breakfast items, a ‘petit snack’ hamper of crackers, chutney and pate, etc. Just before I left for the Christmas holidays, my boss surprised me with a tartiflette hamper!

Having never heard of tartiflette before, I quickly googled the term and was delighted to find that it looked freeeeaking amazing. However I was a bit intimidated by how rich the dish appeared… Pregnancy thankfully zapped my sweet tooth (which is now back with a vengeance sadly) and anything rich was off the cards too – if I’ve been craving anything then it’s salad and tangy-but-not-sweet foods (if you have any suggestions of foods that fit that brief, please enlighten me!).

Anyway, we went away for Christmas straight away, so I didn’t get to try the tartiflette until this week. Not only was it delicious and not as rich as I was dreading imagining, it was also very simple to make.

My hamper contained a whole reblochon cheese – I’ve done some searching and you can find this cheese in the higher-end UK supermarkets, but not your regular Tesco or Sainsburys. Reblochon is a soft, washed-rind cheese from the Alps, and if you can’t find it then a good alternative would be a camembert or brie, although these have a milder taste. Also in my hamper were some lardons, and some potatoes. I’m not sure what type of potato they were, but try and use a waxy variety.


I looked up how to make tartiflette, and there are many different variations – with or without wine; in the oven, under the grill or on the hob; careful layers of potato, bacon and cheese vs everything tossed in together… below is what I did, but feel free to make changes! This recipe serves four generously (I probably ate about 3-portions-worth…).

You will need:

Serves 4

200g smoked bacon lardons
500g potatoes (ideally a non-floury variety)
1 medium onion, roughly chopped
1 clove garlic, chopped
Dash of whipping cream, creme fraiche or fromage blacn
1/2 glass white wine
1/2 reblochon cheese (250g)
Handful breadcrumbs
Black pepper

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1. Scrub and de-eye the potatoes. Chop into large chunks, add to a pan of water and bring to the boil. Boil for around 5 minutes until par-boiled, so that a fork easily sinks a few millimetres into the potato.

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2. Fry the onion in a pan on the hob. I couldn’t bring myself to add any extra fat to this dish – two sprays of cooking oil and a non-stick pan did it for me.

3. After a couple of minutes, add the chopped garlic clove. Once the onion has begun to turn translucent, add the bacon to the pan and fry.

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4. Add a dash of white wine to the frying pan and cook until reduced. Repeat this step until you have added as much wine as you like, about half a glass.

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5. By this point your potatoes should be par-boiled. Drain them and chop into smaller chunks – make sure you don’t burn your fingers!

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6. Add the potatoes to the pan with a dash of cream. Season with freshly ground black pepper. Leave it to bubble away while you preheat the grill to a medium-high heat.

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7. Cut your cheese into large chunks and place on top of the other ingredients in the pan. Then, scatter over the breadcrumbs (mine were frozen chunks of sourdough, left over from when I made panzanella, but I should have chopped them smaller for this dish!).

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8. Place the frying pan under the grill for around 7 minutes, until the cheese is bubbling away and delicious looking. In the meantime, create a fresh green salad and pour a chilled glass of white wine (I had skip that part sadly!).

9. Remove the pan from under the grill using oven gloves to avoid burning yourself if the pan handle is hot!

10. Serve the tartiflette out onto plates, add a pile of salad and enjoy!

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Recipe: Roasted Radish Risotto

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Oh, I have been very alliterative lately! The last recipe I posted was Parsley Pesto, today it’s Roasted Radish Risotto, and I made a Spring Green Soup the other day. If I wanted to go all-out I could even call this dish Roasted Radish, Red Onion & Rocket Risotto, but that’s a bit too wordy…

I’ve just devoured this dish for dinner tonight, and am feeling very pleased with myself. I impulse bought the radishes in Aldi and they’ve been lingering in the fridge for a week. I’m not particularly keen on them raw as they can be very peppery, but they are such a nice colour I was drawn in by them. I thought I’d try roasting them in the hopes that would mellow the flavour – and it did! The radishes lost their pepperiness almost completely in the oven, but don’t worry, if you like pepperiness you can get it back with the addition of the rocket.

RECIPE Serves 2 Per serving: 486 cals; 9.6g fat; 71.8g carbs (3.9g fibre); 8.5g protein Time: 25 minutes

You will need: 150g Arborio risotto rice 1 large red onion 1/2 bulb garlic 200g radishes 2 tbsp olive oil 1 knob butter 200ml vegetable stock A splash white wine Parmesan A handful fresh, washed rocket (arugula) Fresh, washed basil leaves

1. Pre-heat the oven to around 250 degreed/230 degrees fan.

2. Cut the stalk and root off each radish and thoroughly rinse. Chop the red onion into large chunks and a bulb of garlic in half horizontally. Tip everything into a roasting dish, toss in 1tbsp olive oil and season with salt and pepper. Roast the vegetables in the middle of the oven for around 10 to 15 minutes.

photo 2 photo 1(I used two separate dishes only because, having never roasted a radish before, I didn’t know whether they would roast at the same rate as the onions.)

3. While the vegetables are roasting, in a frying pan heat 1tbps olive oil and a knob of butter. Add the rice and stir to coat in the fat. Once the rice is coated, pour in a bit of stock – perhaps a quarter of the full amount – stir, and leave at a simmer to absorb.

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4. Once that amount of stock has reduced, add in the same amount again, stir, and leave at a simmer to absorb. Repeat this step until all the stock has been used up, and continue adding liquid (wine, more stock or water) until the rice is cooked and soft all the way through. Once all my stock was used, I added a splash of wine. I still needed a bit more liquid as the rice wasn’t fully cooked, so added water. 

5. You do not need to stand over the pan, stirring constantly, but do stir occasionally to ensure the rice isn’t sticking. Stirring also releases the starch in the rice and creates the smooth, creamy texture that is an important characteristic of a risotto.

6. Once the vegetables are roasted, remove a couple of the garlic cloves from the bulb. If you slide a knife down the side of a clove, it should just slide out. Squash the soft garlic with a knife and add to the rice. You can use the remaining roasted garlic to make garlic butter – squash or puree the cloves and mix them into soft butter.

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7.  While the rice is still bubbling away, grate in some parmesan cheese – however much looks and tastes good.

8. Add the radishes and red onion to the rice, then stir through a handful of rocket and some torn basil leaves.

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9. Serve immediately with extra parmesan on top!

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If you give this recipe a go, please do let me know what you think and share it with your friends. I really hope you like it!