Crispy Polenta with an Easy Tomato and Olive Sauce. All Stirring done with Auto Stirrer! (Vegan)
This is a follow on video from my unboxing video of the ALDI automatic pot stirrer:
In this new video, I first make soft sliceable Polenta, crisp some of it up in an Air fryer (fan oven can do the same), and make a really simple tomato and black olive sauce* for it. Find out if the Automatic Pot Stirrer was able to stir the Polenta to completion!! Oh, and it's Vegan.
* More like a salsa actually
It is somewhat a response to this video, which reminded me of my love for polenta, but also that you have to stir it for 45-50 minutes :(
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00:00 Intro
00:20 Setting up the pot stirrer and adding the polenta & water
05:00 Removing the pot stirrer from the polenta & pan
06:10 Emptying out the polenta from the pan
06:58 Slicing the soft polenta loaf
07:30 Crisping up in Air Fryer
09:04 Making the tomato and olive 'sauce'
13:00 Putting it all on the plate
How to Make Black Olive Tapenade | The Frugal Chef
This black olive tapenade is loaded in flavor and nutrients. It is a great substitute for butter or olive oil on bread or crostini or crackers. It is also very easy to make.
You can also make tapenade from green olives. This is a Greek dish that you can use as an appetizer but can also be used as a sandwich spread (add a littl mayo to it if you like) or with scrambled eggs or in a salad. You can toss it with some steamed green beans or use it as a topping for a nice juicy steak.
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Serves eight
1 cup seeded Kalamata olives
2 garlic cloves, chopped
½ tablespoon red onion
1 tablespoon parsley
Olive oil
Check and make sure you have NO pits in your olives. Put all of the ingredients, except for the olive oil, in a food processor. Pulse and gradually add olive oil until you have a smooth consistency. You can make this chunkier if you would like. Spread on bread. Enjoy
CALORIES 80.45; FAT 8.55 grs (sat 1.17; mono 6.25; poly 0.86); PROTEIN 0.20 grs ; FIBER 0.42 grs; CARBS 1.37 grs; CHOLESTEROL 0.00 mg; IRON 0.63 mg; SODIUM 124.02 mg; CALCIUM 16.96 mg
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Ricetta Cavolo Strascicato - How to cook Cavolo Strascicato Recipe
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INGREDIENTS
a cauliflower 300 g tomato sauce 2 cloves of garlic 2 sausages 150 g black olives Salt and pepper
PREPARATION
Boil the cauliflower in salted water. Let cool, then divide into florets and cut the stalk into pieces. In a pan fry in 8 tablespoons of olive oil, the garlic and before the cloves take the color add the sausages, skinned and cut into pieces. Add the cauliflower, salt and pepper and let it cook for few minutes. Mix with the tomato sauce and cook for about half an hour. A few minutes before removing from the heat, add the olives.
Tuscany in a Nutshell E-mail: tuscanyinanutshell.blogspot(at)gmail.com
By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 06 / 03 /2013 Updated: 06 / 03 /2013
INGREDIENTI
Un cavolfiore
300 g salsa di pomodori
2 spicchi d'aglio
2 salsicce
150 g olive nere
Sale e pepe
PREPARAZIONE
Lessate il cavolfiore in acqua salata. Lasciatelo intiepidire, quindi dividetelo in cimette e tagliate il torsolo in pezzetti.
In una padella fate rosolare, in 8 cucchiai di olio, gli spicchi di aglio interi e prima che prendano il colore unite le salsicce spellate e tagliate a pezzetti.
Aggiungete il cavolfiore, salate, pepate e fatelo insaporire per qualche minuto.
Unite anche la salsa di pomodoro e cuocete per circa mezz'ora.
Pochi minuti prima di togliere dal fuoco aggiungete anche le olive.
BEST Method to Brine OLIVES at Home - Olive recipe
Today we see how to preserve olives in brine, but without using the brine, ???? surely by watching the video everything will be clearer.
Advice is always welcome ???? so don't hesitate to share your experience by leaving a comment ????????
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????????Aubergine Caviar Extravaganza: A Dip Fit for French Royalty!
Mes chers amis, have you ever dreamed of a recipe so simple, yet so divine, that it requires neither the skills of a Cordon Bleu chef nor the gadgets of a modern kitchen? Well, dream no more! I present to you the aubergine caviar, a dish so easy and delightful, it's like a little culinary 'voilà'!
Now, you will need an oven, because we're not magicians, after all. But once those aubergines are baked to perfection, you'll have a dip that's so scrumptious, it'll have your taste buds singing La Marseillaise.
Imagine this: you're hosting an apéritif, the sun is setting, and you serve this aubergine caviar with a chilled glass of rosé. Your friends will be so amazed, they'll start calling you 'Le Roi de la Cuisine' or 'La Reine du Dip'!
This versatile marvel is not just for fancy gatherings; it's perfect as a starter, a casual snack, or even to elevate your picnic to the heights of Mont Blanc. Pair it with a slice of Fougasse (here's a handy link: and you'll be the monarch of French culinary delights.
And here's a little tip from moi: prepare it the day before. Let the flavors mingle and the aromas develop in the fridge, like a fine wine waiting for its moment. Serve it from an airtight container, and watch as your guests marvel at the depth of flavor.
So, what are you waiting for? Get to baking, and let the aubergine caviar revolution begin! Bon appétit, and remember, in the world of dips, this one is pure nobility.
✅INGREDIENTS
3 aubergines/ eggplants (approx. 900g/ 36oz)
Juice of half a lemon
1/2 garlic cloves
2 Tbs olive oil (depending on your liking. Start with 2 and adjust)
50g of pitted black olives (2oz)(if you can’t find pitted olives, deseed 65g (2,6oz)of black olives)
You can also skip the olives if you don't like them. It will still be delicious.
1 Tsp Salt (Or to taste)
Grounded Black pepper, to taste
✅UTENSILS
A baking tray
Parchment paper
A salad bowl
Lemon juicer
A knife
A large spoon
A teaspoon
A fork
A food container with a lid
????Video: Wayne Cheung
????Music: Benjamin Barthelemy
????Intro and outro music: Traditional Provencal music
#AubergineCaviarExtravaganza #EasyRecipe #SimpleIngredients #NoSkillsNoProblem #OvenBakedDelight #DeliciousDip #ApéritifCompanion #RoséPairing #GatheringGoals #StarterDish #SnackTime #PicnicEssential #FougassePairing #FrenchCuisineRoyalty #FlavorFusion #OvernightAromas #AirtightFlavors #FridgeFriendly
Love Olives? Love Pasta? Check out this simple tomato sauce with Green and Black Olives
WARD WINNING EXTRA VIRGIN OLIVE OIL - ORDER NOW NEW HARVEST! SHIPS GLOBALLY
► Extra Virgin Olive Oil:
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INGREDIENTS: 2 People
1 Tin of tomatoes
half an onion
Extra Virgin Olive Oil
Chilli to taste
Olives black and green
Parsley
Pasta 180g
COOKING EQUIPMENT, PASTA'S AND OTHER INGREDIENTS I USE
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