Potato Gratin Recipe| Pomme de Terre Au Gratin|Island Vibe Cooking
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Today on Island Vibe Cooking were are making pomme de Terre Gratinee, very similar to Macaroni Au Gratin, or macaroni Gratinee we are using potato instead of pasta. Help me get to 20K subscribers SHARE the video.
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INGREDIENTS
2 pounds of potatoes
salty to taste
Ground Beef (measurement are depends on how much ground meat you're cooking.
ground beef
seasoning salt
black pepper
onion powder
garlic roasted herbs
dry pepper flakes
tomato sauce
red bell pepper
green bell pepper
yellow onion
Bechamel ( creamy sauce)
1 cup of whole milk
5 tbsp of all purpose flour
a sprig of thyme
1 tsp of dry basil (fresh basil can be added)
The Laughing cow cheese
3 laughing cow cheese
1 tsp dry basil
Topping
cheddar cheese and parmesan cheese
EN CREOLE
viann bèf Moulin
sèl
poive an poud
zonyon an poud
lay griye
piman an poud sèch
sòs tomato
pwavon rough
pwavon vèt
zonyon
Sauce blanc
Lèt bèf
farine
ten
basilic
La vache qui rire
ak basilic
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AMAZING GLUTEN-FREE BALLS MADE WITH A SUPERFOOD INGREDIENT! & A BONUS RECIPE!
My gluten-free cabbage balls are super healthy, delicious, and fun to make: They use our beloved new ingredient, the green banana biomass and as a bonus recipe, I have here for you an amazing tartar sauce recipe so you can dip your cabbage balls in it and elevate this delicious balls to a whole new level of yumminess!
CABBAGE BALLS:
2 cups of thinly sliced cabbage
1 thinly sliced onion
2 cloves of garlic, minced
1 tablespoon of green banana biomass
1/4 cup finely chopped fresh coriander
1/4 cup of rice flour
1 teaspoon of yellow curry powder
Salt to taste
Black pepper to taste
A few drops of lemon
1/4 teaspoon of baking soda
METHOD:
CABBAGE BALLS:
Add olive oil to a skillet, when hot, add the cabbage and onions, saute for 5 to 7 minutes over medium heat.
Add the minced garlic, saute for 40 seconds. Turn off the heat. Reserve.
Preheat the oven at 356F / 180C.
Add all the ingredients for the cabbage balls to a bowl, along with the sauteed vegetables, mix to combine, and form either balls or patties. The mixture can be a bit too hard or a bit too wet, control that by adding more or less flour.
Add the cabbage balls to a baking sheet, put them in the oven, and let them bake for 30 to 40 minutes.
TARTAR SAUCE:
Add all the ingredients for the tartar sauce to a bowl, mix well, reserve.
TARTAR SAUCE:
1 tablespoon of green banana biomass
3 tablespoons of unsweetened vegan yogurt or mayo
2 tablespoons of grated carrots
3 tablespoons of grated pickles
1 teaspoon of horseradish
1/2 teaspoon of mustard
Minced chili, to taste
Salt to taste
Black pepper to taste
Fresh parsley to taste
1/4 teaspoon sugar
???? CHECK OUT MY WEBSITE FOR MORE INFO ON GREEN BANANA BIOMASS ????
????MORE USEFUL LINKS:
????PRINTABLE RECIPE: chefjanapinheiro.com
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???? SOME OTHER AWESOME RECIPES:
❤️ My vegan Italian sausage recipe:
❤️ My vegan TVP recipe:
❤️ My vegan white mozzarella cheese:
❤️ My vegan ricotta cheese recipe:
❤️ My panko bread recipe:
❤️ My nutritional yeast substitute recipe:
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♥︎ The sour starch (polvilho azedo) I use
♥︎ The bear claws oven mittens I use:
♥︎ The ceramic casserole dish I use:
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♥︎ The skillets I love:
♥︎ The skillet I use:
♥︎ The dutch oven casserole I use:
♥︎ The food processor that I love:
♥︎ The pot I use:
♥︎ The baking sheet I use:
♥︎ The wok I use:
♥︎ The pan I use:
♥︎ The knife I use:
♥︎ The camera I use:
♥︎ The measuring cups I use:
♥︎ The measuring spoons I use:
♥︎ The garlic keeper I use:
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AMAZING GLUTEN-FREE GBB CABBAGE BALLS & BONUS RECIPE! Recipe by Chef Jana Pinheiro
Green Bean Gratin
Green beans baked in a velvety cheese sauce beneath a lid of crisp, buttery bread crumbs. NOTE: I unintentionally added garlic powder when I said onion powder. Even so, the dish was screamingly delicious! Ingredients listed below:
1 pound green beans, trimmed and quartered (French fillet types work well here, or you could use young bush or pole beans)
2 cups milk
1/4 teaspoon ground nutmeg
Grinds of black pepper and a generous pinch of salt
1/2 teaspoon (or more, to taste) garlic powder
1/2 teaspoon (or more, to taste) onion powder
Dash red pepper flakes
1 heaping tablespoon cornstarch (I accidentally said teaspoon in video)
6 ounces (2 cups) shredded Swiss cheese
Optional: 6-8 ounces cubed ham
Bread crumbs from 3 slices of fresh white bread
3 tablespoons butter
Bake at 325°F for 25-30 minutes
Meat free chicken & vegetable gratin with nut Parmesan topping - Vegan recipe
Use your favourite brand of plant chicken to make this delicious vegan bake that is packed with lots of fresh vegetables and super easy to prepare. Topped with crunchy nut Parmesan this is a dish that will surely please everyone! Serves: 2
Ingredients:
2 - 3 tbsp olive oil
2 - 3 garlic cloves, chopped
200 - 250g vegan chicken-style pieces or strips (I’ve used Naked Glory vegan chicken-style roast tenderstrips)
1 leek, trimmed, sliced and washed
175g chestnut or white mushrooms, rinsed and sliced
180 - 200g savoy cabbage, cut julienne
1 medium carrot, grated
200ml plant-based single cream
fresh nutmeg, for grating
salt and freshly ground pepper, to taste
For the nut Parmesan
75g unsalted cashews nuts
2 tbsp nutritional yeast
¼ tsp garlic granules or powder
½ tsp salt
½ tsp dried thyme
Method:
1. Prepare the nut Parmesan: put all the ingredients in a small food processor and blitz until you have a medium-coarse grind. For this recipe use about 50g. Transfer the rest to an airtight container and store in the cupboard for up to 1 week.
2. Pre-heat the oven to 200C/180C fan/gas 6. Remove the chicken-style pieces from the package and cut into thinner strips. Heat the olive oil in a large non-stick frying pan and stir in the garlic and vegan strips. Fry for 2 - 3 minutes over a medium-high heat stirring occasionally.
3. Stir in the leek and mushrooms. Season with salt and pepper, and sauté for about 3 minutes or until the mushrooms begin to release their liquid. Stir in the cabbage and carrot and a generous grating of nutmeg. Combine everything well and over a medium heat, sauté for about 5 minutes or until the cabbage has wilted, stirring occasionally. Taste and adjust any seasoning, if necessary.
4. Transfer to an ovenproof dish in an even layer and pour over the plant single cream. Sprinkle with the nut Parmesan and bake for about 20 - 25 minutes or until golden. Serve with mash or baked potatoes.
Recipe adapted from: and
#vegan #plantbased #vegetarian
vegetable au gratin recipe/Italian baked dish /easy n quick /baked vegetable without white sauce
#vegetableaugratin #bakedvegetable #recipe #healthyrecipe #withoutwhitesauce #easynquickrecipe
hi everyone celebrate your Christmas holidays with delicious n healthy Italian baked dish vegetable au gratin .I hope u like it . please like share n subscribe the channel.
for 8 serving
ingredients
100 gm sweet corn
100 gm capsicum
100 gm carrot
100 gm French beans
100 gm green peas
100 gm cauliflower
250 gm amul fresh cream
2 table spoon raisins
2 table spoon cashew nuts
1tablespoon crushed garlic
1 tablespoon green chilli
1 tablespoon breadcrumbs
2 table spoon butter
1teaspoon chili flakes
1 teaspoon oregano
1teaspoon crushed black pepper
salt according to taste
10 cheese cubes processed cheese or mozzarella cheese as your taste
A Traditional Haitian???????? Breakfast (Boiled green bananas, yellow yam, and herring sauce)