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Paola Gavin

@paolagavin

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Food writer and author of five vegetarian cookbooks. My latest book - The Still Life Cookbook - is published by @gestalten

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Pumpkin on a cane-seated chair. Harles Hoguet. (German, 1853).
October is pumpkin season, so it’s the perfect time to make these delicious pumpkin croquettes stuffed with mozzarella. They make a very good appetizer, snack or light main course. If mozzarella is unavailable, you can use fontina instead.
Slice 500g (1 lb) pumpkin flesh into slices 5mm (1/4 inch) thick and arrange side by side on a well-oiled baking sheet, then brush the tops lightly with olive oil. Bake in a preheated 200C/400F/ Gas mark 6 oven for 30 minutes or until tender. Remove from the oven and transfer to a mixing bowl. Mash with a potato ricer or fork.. Add I lightly beaten egg, 100g (1 cup) freshly grated Parmesan cheese and about 75g (2/3 cup) dried breadcrumbs, or just enough to hold the mixture together and blend well. Shape into balls the size of an egg. Punch a hole into the ball with your index finger, then place a small cube of mozzarella inside. (you will need about 75g (3 oz) of cheese in total), Close up the hole with your hands to seal in the cheese. Repeat with the remaining pumpkin balls and cheese. Roll in breadcrumbs then fry, in batches, in hot olive oil until golden on both sides. Remove with a slotted spoon and drain on paper towels. Serve hot.

Makes about 15 balls.

#pumpkin #croquettes #charleshoguet #realsim #stilllife_perfection painting by @paolagavin

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6 days ago

🎨 Was passiert, wenn man ein Stillleben nicht nur betrachtet, sondern überlegt, was man daraus kochen könnte? 🫜

Genau das macht @paolagavin in „The Still Life Cookbook“ (verlegt bei @gestalten ) – und ich finde die Idee großartig.

Stillleben aus verschiedenen Epochen der Kunstgeschichte werden zum Ausgangspunkt für vegetarische Rezepte. Nicht als möglichst genaue Nachbildung dessen, was auf dem Gemälde liegt, sondern als Inspiration: Gemüse, Früchte, Getreide oder andere Lebensmittel wandern gedanklich von der Leinwand in die Küche.

Und dabei ist das Buch erstaunlich breit aufgestellt: Vorspeisen und Salate, Suppen, Reis und Pasta, Hauptgerichte, Eier und Käse, Gemüse und Desserts. Mal modern, mal traditioneller – aber durchgehend vegetarisch.

Ich mag Paola Gavins Bücher ohnehin sehr. Aber hier kommen gleich mehrere Dinge zusammen, für die ich ausgesprochen empfänglich bin: Kochen, Kunstgeschichte, ungewöhnliche Ideen und vegetarische Küche. 😁

Und dann ist das Ganze auch noch richtig schön gestaltet. Ein Kochbuch, in dem man erst einmal lange blättern möchte – bevor man irgendwann merkt: Ach ja, ich wollte ja eigentlich kochen.

Das werde ich definitiv tun. Ich freue mich schon sehr aufs Nachkochen und werde euch natürlich berichten. 🥄📚

Das Buch ist im gestalten Verlag wie immer sowohl in deutscher als auch in englischer Ausgabe erhältlich.

⚠️ Unbezahlte Werbung (ohne Auftrag). Rezensionsexemplar. Aus Leidenschaft für gute Kochbücher und kulinarischen Genuss.👩‍🍳📚

The German edition

#thestilllifecookbook #stilleben #vegetarischeküche #kochbuchliebe #leselustundlöffel by @paolagavin

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10 days ago

Delighted to see ‘The Still Life Cookbook’ featured in the @HTSI Magazine of the @FinancialTimes.
For those visiting from the piece, a warm welcome. You can find copies of the book via the link in bio.

@gestalten @gfw #stillifepaintings #vegetarianrecipes #veganrecipes. #carlschuch # by @paolagavin

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23 days ago

Pears. Thomas Leroy, (American, 2019).
Fruit crumbles make a perfect ending to a family meal. This one is made with pears and cystallised ginger which gives it a wonderful flavour.
Place 4 or 5 firm, peeled, cored and sliced ripe pears in a shallow baking dish. Sprinkle with the juice of 1/2 lemon, I/2 tsp ground cinnamon, a dash of cardamom, a grating of nutmeg and 3 or 4 tbsp finely chopped crystallised ginger. It’ s delicious on its own, or with a dollop or vanilla ice cream.
To make the topping, place 125g (1 cup) plain wholemeal flour in a bowl and rub in 6 tbsp cold butter, that has been cut into small pieces, until the texture ressembles coarse breadcrumbs. Stir in 100g (1/2 cup) brown sugar,, then scatter over the pears. Bake in a preheated 190C/ 375F/ Gas Mark 5 oven for 40 to 50 minutes or until the pears are tender and the top is golden. Serve hot or warm.
Serves 4 to 5
#pears #fruitcrumble #stilllifepaintings #thomaslerooy #stillife by @paolagavin

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a month ago

Apples. Henri Matisse. 1916. Art Institute of Chicago.
‘Witches froth’ is a simple Hungarian dessert made with baked apples,, egg whites, sugar and lemon juice. As the name implies it is super light and very easy to prepare and makes a perfect ending to a meal. If you like you can serve with sweet wafers like tuiles, or with a dollop of whipped cream. Ideally witches froth should be eaten with a few hours of being prepared. If kept longer it may separate.

With a sharp knife make a few slits in 4 large cooking apples then bake them whole in a preheated 190C/375F/ Gas mark 5 oven for 45 tp 50 minutes or until very tender and collapsing. Remove from the oven and set aside to cool slightly. Remove the skins and cores, then force through a sieve or purée in a blender with 4 tablespoons caster sugar and 1 or 2 tablespoons lemon juice. Set aside to cool completely.
Beat 2 egg whites with 2 tablespoons caster sugar until they are stiff then fold into the apple purée. Spoon into 4 glass serving dishes and chill for 30 to 60 minutes before serving. Serve topped with a dash of cinnamon and a dollop of whipped cream., if desired.

Serves 4

#apples #appledesserts #henrimatisse #postimpressionism #stilllifepaintings by @paolagavin

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a month ago

What happens when centuries of still life painting inspire your next meal?

We are excited to introduce our newest release 'The Still Life Cookbook' by Paola Gavin (@paolagavin).

Moving beyond simply recreating paintings on a plate, this beautiful release turns classic canvases into contemporary vegetarian cooking. It takes the vegetables, fruits, and rustic breads of art history and transforms them into modern recipes guided by taste, intuition, and practicality.

Featuring 70 beautiful artworks paired with 70 original dishes, it is the ultimate, highly giftable crossover between an art monograph and a culinary guide.

Tap the link in our bio to order your copy.

Design and Cover by: @studio_near_me

Photography Credits:
1). VTR / Alamy Stock Photos
2). Circle Archive / Alamy Stock Photos
3). Mauritius images / ARTGEN / Alamy Stock Photos by @paolagavin

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2 months ago

I am very excited to say my new book with @gestalten is out this week! Available to order now. Link in bio and at good bookshops! @theauthorsday @thewritersday by @paolagavin

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2 months ago

A harvest basket of squash. Jose Escofet. 1988.
This dish from from Tetuan in Morocco is made with pumpkin simmered in olive oil with onions, raisins ,
honey and spices and topped with toasted almonds. Serve with couscous. Recipe adapted from my book: Hazana.

Cut 1 small pumpkin 8n half, remove the peels and seeds and cut into 2cm (3/4 inch cubes. Steam for 10 minutes or until just tender.
Heat 4 tbsp extra virgin olive oil in a large frying pan and add 3 large sliced onions, cover and cook over a gently heat for 30 minutes or until very soft. Add the pumpkin, 50g (1/3 cup) raisins, that have been soaked in hot water for 30 minutes, and drained, 1 tbsp honey , 1/2 tsp ground cinnamon,h 1/4 tsp ground ginger and a good pinch of powdered saffron dissolved in a little hot water and stir well. Season with salt and black pepper, then simmer for 5 minutes to blend the flavours. Serve hot, garnished with lightly toasted flaked almonds.

Serves 4 to 6

#pumpkin #moroccanfood #joseescofet #stilllife #stillifepainting by @paolagavin

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2 months ago

Summer. Giuseppe Arcimboldo. 1563. The Louvre, Paris.

All kinds of strudels are made in Croatia, but cherry strudel is my favorite.. Like most of my recipes it’s very easy to prepare and only contains a small amount of sugar. Cherries are packed full of vitamins and minerals especially potassium and manganese, that help reduce blood pressure, as well as calcium that is good for the health of your bones. . Cherries also contain vitamin B3 that combine with the sugars in cherries to promote the production of serotonin. So eating cherries can help improve your mood and bring you happiness. So enjoy your cherry strudel ! Recipe adapted from my book: MediterraneanVegetarian Cooking.

Cut 675g ( 1 1/2 lbs) black cherries in half and remove the pits, Set aside.
Cover the table or work surface with a clean cloth. Lay a large sheet of filo pastry on the cloth and brush lightly with melted butter.. Repeat with 2 or 3 more sheets of filo pastry. Sprinkle 3 or 4 tbsp breadcrumbs along the side of the pastry nearest to you in a strip about 7.5 cm (3ins). wide. Arrange the cherries on top and sprinkle with 3 tbsp caster sugar, 1 tsp ground cinnamon and the finely grated rind of 1/2 organic lemon. Sprinkle 3 or 4 tbsp finely ground walnuts over the top.
Carefully life the corners of the cloth nearest to you and allow the strudel to roll over. Brush the top lightly with melted butter. Lift the edges of the cloth again and allow the strudel to roll over completely. Brush the top lightly with melted butter, Pick up the cloth with the strudel and carefully twist it over onto a greased baking sheet. If the strudel is too long cut it in half or shape into a horseshoe.brush the top lightly with with melted butter and bake in a preheated 180C/350F/Gas Mark 4 4 oven for 30 minutes or until the pastry is crisp and golden. Remove from the oven and set aside to cool. Dust with icing and serve.
Serves 6 by @paolagavin

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2 months ago

Still life with onions, peas, beans, turnips, parsnips, artichokes, cabbages and a marrow,In a wicker basket , with plums on a stone ledge. Pieter van Boucle. 17th century.

Today’# recipe is a simple vegetable soup from the island of Brad in. Croatia called ‘folks juba’ (false soup) presumably because it contains no meat.’ It is very quick and easy to prepare and surprisingly delicious. Recipe adapted from my book: Mediterranean. Vegetarian Cooking.

Heat 4 tbsp extra virgin olive oil in a large pot and cook 1 medium, finely chopped onion over a moderate heat for 3 minutes . Add 1 medium coarsely grated carrot,n2 medium potatoes,peeled and cut into small dice, 1 green shredded cabbage and continue to cook for a further 5 minutes. Add 150g (1 cup) freshly shelled or frozen peas and 4 cups (1 litre) water and bring to the boil. Cover and simmer for 35 to 40 minutes or until the vegetables are tender and the soup is fairly thick.

Serves 4

#soup #souos #baroqueartistry #stilllifepaintings by @paolagavin

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2 months ago

Still life with brioche. (detail) Edouard Manet. 1880.
‘Pain Perdu’ is usually a sweet or savoury breakfast dish or dessert, but in this recipe it is a kind of bread and butter pudding. It’s even better made with brioche instead of bread . A little grated cheese is included that gives it a lovely flavour. Recipe adapted from my book: French Vegetarian Cooking.

Heat 500ml (2 cups) milk to just below the simmering point then set aside to cool.

Beat 3 eggs in a large bowl and slowly add the warm milk. Season with nutmeg, salt and black pepper to taste. Butter 7 slices (about 200g) of brioche and arrange in the bottom of a well- buttered shallow baking dish. Pour over the warm egg and milk mixture and leave to soak for 10 minutes. Sprinkle generously with grated cheese ( preferably Gruyère or Cantal) and bake in a preheated 375F/ 199C/Gas mark 5 oven for 20 to 25 minutes or until the pudding is set and the top is golden.

Serves 4 to 6

#painperdu #brioche #edouardmanet #manet #impressionism by @paolagavin

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3 months ago

Still life with citrons, oranges, artichokes and asparagus. Attributed to Giovanni Batista Ruoppolo. 17th. Entity. Private Collection.
No recipe today. Instead I am delighted to announce that my upcoming book: The Still Life Cookbook: Vegetarian Recipes Inspired by Great Paintings- (published by Gestalten on August 18 in the UK and Germany, and October 20 in the U.S,) is now available to pre-order on Amazon. Link in bio.
Thank you all so much for your support that has made this possible. by @paolagavin

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3 months ago