Feeds:
Posts
Comments

Archive for the ‘Potato’ Category

This is a super simple recipe that can be thrown together in no time at all and is also budget friendly. I did not make the basil pesto from scratch as I had some already made in the fridge, you could also just use store bought basil pesto, to make this recipe even quicker to put together. It is a lovely sauce and goes very well with the gnocchi, we topped ours with extra grated Parmesan cheese for a filling, yummy dinner. If you would like to read more reviews on this recipe or view more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Pesto

2 Cups fresh basil, firmly packed
1/4 Cup pine nuts, lightly toasted
2 Garlic cloves, chopped
1/3 Cup extra virgin olive oil
1/2 Cup parmesan cheese, grated

Sauce

2 Teaspoons olive oil
1 Garlic clove, crushed
300ml Cream
500g Potato gnocchi
Salt and pepper
1 Tablespoon lemon juice
Fresh basil, to garnish
Lemon wedge, to serve

Method

1. To make the pesto, combine the basil, pinenuts and garlic in a blender or food processor. Process until smooth. With the motor running, slowly pour in the oil. Add the parmesan and process until smooth.

2. Heat the oil in a small pan. Add the garlic and cook over medium heat for 1 minute. Add the cream and 3 tablespoons of the pesto and bring to the boil. Be careful as it will boil over easily. Reduce the heat to low and simmer for 3 minutes.

3. Meanwhile, cook the gnocchi according to the packet instructions. Drain and place the gnocchi in a large bowl. Pour on the sauce and toss thoroughly. Season with salt and pepper and stir through the lemon juice just before serving.

Transfer to a serving bowl. Garnish with basil and serve with lemon wedges.

All photos taken by me unless otherwise stated.

Advertisements

Read Full Post »

This is a little different from how I usually make shepherds pie, but I had some mince meat so I decided to use it up and just added whatever I could find in the cupboard and fridge to make it. Feel free to add more veg and adjust for your tastes and what you have. I usually add carrot as well but I didn’t have any, I have also added corn before, so you can see that you can play around with the ingredients.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

900g Ground beef
Olive oil
1 onion, diced
3 Cloves Garlic, curshed
1 Cup milk
1 Teaspoons mixed Italian herbs
2-3 Tablespoons tomato ketchup
2 Teaspoons beef stock powder
11/2 Cup’s frozen peas
4-5 Tablespoons bisto gravy granules
4 Cups potatoes, mashed (I mash mine with butter and milk)
11/2 Cups gruyere cheese, grated (A good cheddar would be fine we just don’t get very tasty ones here in Switzerland as you can imagine because of all our awesome mountain cheeses.)
1 Tablespoons fresh parsley, chopped

Method

1. Preheat oven to 180 degrees Celsius.

2. Heat about a tablespoon of olive oil in a pan, add onion and garlic, cook until onion softens

3. Add beef and brown stirring every couple of minutes.

4. Add milk, herbs, ketchup and stock, bring to a boil.

5. Add peas and gravy granules, cover and simmer for 15 minutes, if it becomes too thick just add a little water. (Add any other vegetables at this time as well. See note above for explanation.)

6. Place meat mixture in a large casserole dish.

7. Mix half the cheese and parsley with the potatoes and spread over the meat and vegetable mixture.

8. Sprinkle with remaining cheese over the top

9. Bake for 30-40 minutes, until browned and bubbly, (I have listed the difference in cooking times because of varying oven temperatures.

Serves 6

All photos taken by me unless otherwise stated.

Read Full Post »

I made this one last night and it was a wonderful meal a truly company worthy dish with hardly any effort. The potato cakes are great but need to be cooked for a good while to make sure they are cooked all the way through. I loved the sauce that went with and I warmed this on the stove before adding to the plate. If you would like to see more photos of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Salmon

2 Salmon fillets
1-2 Teaspoon blackening seasoning, mix
Olive oil

2 Potato Cakes

4 Cups coarsley grated potatoes
2 Eggs, beaten
1/4 Cup self raising flour
1/4 Cup sour cream
6 Teaspoons grainy mustard
1 Tablespoon chopped fresh chives
Salt
Fresh ground pepper
2 Tablespoons olive oil

Sauce

1/3 Cup fat free sour cream
2 Tablespoons mayonnaise
1 Teaspoon prepared horseradish
1 Teaspoon Worcestershire sauce
1 Teaspoon Dijon mustard
1/2 Teaspoon lemon juice
1 Dash Tabasco sauce

Spinach

3-4 Cups fresh baby spinach
Olive oil
Salt
1 Dash red wine vinegar


Method

1. Combine sauce ingredients in a pan, whisk and set aside, just before you are ready to dish warm ingredients on the stove.

2. Prepare potato cakes by combining all the ingredients in a bowl shape into cakes,

3. Cook in heavy large skillet using a scant amount of olive oil, until browned and cooked through. Set aside and keep warm.

4. Season both sides of salmon fillets. Using same skillet drizzle olive oil. Sear fillets until just done, about 3-5 Minutes per side (depending on thickness). Remove and keep warm.

5. Using same skillet drizzle a scant amount of oil if needed. Cook spinach just until wilted, about a minute or two. Drizzle with vinegar and season with salt.

To serve drizzle sauce on plate, place spinach, then potato cake, then salmon.

All photos taken by me unless otherwise stated.

Read Full Post »

This takes a little longer to prepare chips than regular, but the end result is well worth the extra effort. We prefer our chips fatter in our house, than thin or really thin, like shoe string fries. This recipes produces excellent results with a great crunchy coating on the outside with a perfectly cooked center. I only just found this one the other day and wish I had found this one a while ago as it really is an awesome way to prepare the humble chip/french fry. If you would like to see other photos or read other reviews please click here.

If you have been keeping up with the progress of my beautiful handcrafted Eco friendly, camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1kg Potato
Oil (for deep frying)

Method

1. Fill a saucepan with plenty of water and bring up the water temperature to 62C (145F).

2. I found on my electric stove top that medium was a good temperature to start with and as it approached dropping back to low held it there.

3. Peel potato and cut into chips (French Fries). I think around 12mm (1/2″) across is a good size, the recipe wouldn’t be well suited to thin ones.

4. Pre-cook in water at 62°C (145°F) for 30 minutes, drain well and allow to cool to room temperature (takes around 15 minutes).

5. Deep-fry in warm oil at 130°C (265°F) for 5 minutes, drain and allow to cool to room temperature (takes around 15 minutes).

6. Deep-fry in hot oil at 190°C (375°F) until golden and done to your liking, around 5 minutes. If doing a lot of chips either cook in small batches or crank up the burner if using a wok when adding so the temperature of the oil doesn’t drop too much.

Serve with salt, pepper and malt vinegar and ketchup if desired.

All photos taken by me unless otherwise stated.

Read Full Post »

This was the other part of the meatloaf recipe I made the other night, they were gorgeous and my son just loved them. They were so easy to do and did not take long at all and with how busy I have been lately any saving in the kitchen is a real bonus. They went so well with the meatloaf and the whole family loved this. If you want to read more reviews or see more photos og this recipe click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 Small onion, shredded
3 Large potatoes, peeled, shredded
3 Tablespoons all-purpose flour
1/4 Cup olive oil, for frying
1 1/4 Cups gouda cheese, shredded

Method

1. Add thin layer of olive oil to heated skillet, just enough to cover the bottom.

2. In a bowl, combine flour, onions & potatoes, then stir in cheese.

3. Spoon piles of potato/cheese mixture into hot skillet, making 3″ rounds, 1″ apart.

4. Cook cakes until golden & crispy, about 4 minutes on each side.

5. Remove cooked cakes & repeat process until 12 pancakes are finished.

All photos taken by me unless otherwise stated.

Read Full Post »