Tag Archives: potato

French Red Potato Salad with Spring Onions, Garlic and Fresh Herbs

25 May

This is what I made with the gorgeous red baby new potatoes that I bought at the market on Sunday. I also roasted some with garlic, rosemary, olive oil , salt and pepper.

They were really lovely too. I roasted them for about 45 minutes I think until they were crispy and slightly caramelised with the garlic.

This potato salad is not rich and drenched in mayonnaise. There’s a time and a place for those but this is a lighter more elegant take on the classic. The warm potatoes are tossed with white wine and veg stock and then left to absorb all of the liquid. Wine-soaked potatoes, am I good to you or what?

You then toss it in a vinaigrette and throw in the spring onions, spring garlic and loads of fresh herbs. You can eat it warm or at room temperature, with a glass of that white wine that you have already opened.

French Potato Salad with Spring Onions, Garlic & Fresh Herbs

Serves 2-3 as a side dish, vegan, gluten-free. Adapted from Barefoot Contessa

Prep time: 10 mins, Cooking time 20 mins Resting Time 10 mins

  • 500 gr baby new potatoes, red, white or a combination
  • 1 tbsp good white wine, one you would/will drink
  • 1 tbsp veg stock
  • 1+1/2 tbsp Champagne vinegar or sherry vinegar
  • 1/4 tsp dijon mustard
  • 1 tsp salt
  • 1/4  tsp black pepper
  • 5 tbsp extra virgen olive oil
  • 2 spring onions/scallions, finely chopped
  • 2 spring garlic (they look like spring onions), finely chopped
  • a handful of fresh parsley, finely chopped
  • a few sprigs of fresh thyme leaves, finely chopped
  • 5 or 6 mint leaves, finely chopped
  • 6 or 8 basil leaves, rolled and finely shredded

Put the whole washed potatoes in a large pan of boiling salted water and cook for about 20 minutes (or longer if larger) until just cooked through. Drain in a colander, cover with a tea towel and leave to steam for 10 minutes.

Put the wine and stock in a medium bowl and cut the warm potatoes in half or quarters into the bowl. It doesn’t matter if they crumble and start to break up. That’s what mine did and it was lovely. Toss in the liquid and leave it to soak in before proceeding.

In a small bowl, whisk together the vinegar, mustard, 1/4 tsp salt and a few grindings of black pepper. Slowly drizzle in the olive oil and continue to whisk to make an emulsion. Pour this over the potatoes, add the spring onions, garlic and herbs and season well with salt & pepper. Gently toss everything together until evenly distributed. Taste for seasoning.

Serve warm or at room temperature as part of a buffet or as a side dish with whatever you like.  It would be perfect for a Jubilee party or barbecue too.

Bon Appetit!!

Advertisements

Aloo Gobi Filo Tartlet – My Guest Post at Como Water

28 Jan

The inspiration for this dish came to me because at the moment, where I walk the dog in the mornings, they are harvesting potatoes and cauliflowers.

One of my favourite Indian dishes is Aloo Gobi which is potatoes and cauliflower cooked in a spicy masala. It is real Indian comfort food, the potatoes and cauliflower are meltingly soft, this is no time for al dente vegetables!

 Serving it in a filo tart shell just gives it a little contrast in texture. The delicate crisp filo is the perfect vehicle for the Aloo Gobi and it makes it look a bit more special too.

The recipe for this tartlet is over with Tiffany at Como Water. I was really honoured when Tiffany asked me to guest post on her blog.

I first “met” Tiffany as a friend on Foodbuzz and quickly discovered that we have very similar values and taste in food. I would even go as far as to say that we are foodie kindred spirits. I really hope that one day that we can meet in person and have a very long lunch somewhere gorgeous! This is her introduction:

When I was fourteen, I decided to defy the codes of my family and of my community.  I stopped eating meat. With a splash of age, a sprinkle of food documentaries, a dash of books about the food industry, and a bushel of life experiences, vegetarian and vegan food went from being something I approached rather nonchalantly to becoming a way of life. I started comowater.com to share information and to share my meatless meals, to dialogue with people who approach food from perspectives that may be similar to or very different from my own, and to showcase what I cook on average nights and on special occasions. This site is not about conversion or pushing an agenda. Instead, I hope that folks–vegetarians, vegans, flexitarians, pescatarians, and carnivores alike–come to comowater.com to be inspired to make their own vegan and vegetarian cuisine prepared with passion and love.

She also has a “When You Need a Boost Page” filled with really inspirational quotes. This is one of my favourites:

“Everything you could ever want or to be, you already have and are.” ~I Heart Huckabees~
Hop over to Como Water for the recipe and have a look around while you’re there. Say hello to Tiffany from me!

Pea and Potato Samosas with Plum Chutney

12 Oct

The wait is over. I have finally got around to taking step by step pictures of  The Washer Up making his samosas with spring roll wrappers. I have to say that he is not happy with his “old man hands” but I took the red hue down loads as well, it must be all that washing up…. Continue reading

Green Bean, Lentil and Potato Curry with Green Chilli and Mint

23 Sep

Watching these green beans growing in the fields where I walk the dog made me think about using them in a dish as the main ingredient. We eat quite a lot of green beans but always as a side vegetable. I wanted to give them the chance to be the star.

I found a Madhur Jaffrey recipe for Green Lentils with Green Beans & Fresh Coriander in another magazine clipping The Washer Up’s dad, Jim had sent to me. I used that as a base to work from and added a lot more spices and some of my homegrown green chillis.

I had some new potatoes in my fridge so I added those and I used mint instead of coriander because that was what I had. The mint works really well with the beans and the potatoes and gives the whole dish a lovely freshness as well as being a cool partner to the fiery chilli.

This is surprisingly delicious, by that I mean that humble everyday ingredients can be brought together with a bit of spice and chilli heat to create something really special. And you don’t need to serve anything with it, so less washing up!

Green Bean Lentil & Potato Curry with Green Chilli & Mint

Serves 3-4 vegan, gluten-free. Adapted from Curry Easy by Madhur Jaffrey

  • 250 gr green beans, trimmed and cut into thirds
  • 200 gr dried lentils
  • 750 ml water
  • 2 tbsp olive oil
  • 425 gr new potatoes, quartered
  • 1 tsp Punchpooran (An Indian whole spice mix that includes: cumin seeds, fennel seeds, fenugreek seeds, black mustard seeds and onion seeds) Available from East End Foods.
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds, then crushed in a mortar & pestle
  • 1 red onion, finely chopped
  • 2 cloves, garlic
  • 2 green chillis, finely chopped (deseeded if you like it milder)
  • 1 tbsp minced ginger
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 500 ml veg stock (maybe more)
  • 1 tin (400 gr) chopped tomatoes
  • salt & black pepper
  • the juice of half a lemon
  • a handful of fresh mint leaves, (about 15) finely chopped plus some sprigs for garnish

Put the lentils and water in a medium pan and bring to the boil. Lower the heat and simmer, partially covered for about 20 minutes until the lentils are nearly cooked and most of the water has been absorbed. Then season with salt & black pepper.

Meanwhile heat the olive oil in a large pan that has a lid over a medium heat. Add the punchpooran, cumin, mustard and crushed coriander seeds and cook until they start to pop. Add the onion cook for about 5 minutes until softened then add the garlic, ginger, chillies and cook for 2 minutes more.

Add in the quartered potatoes, turmeric and garam masala and season well with salt & pepper. Stir to coat the potatoes in the spices then add the stock and tinned tomatoes and bring to the boil. Lower the heat, cover and simmer for about 15 minutes.

Next add in the beans and cook for another 5 minutes with the lid on (If it is dry you may want to add some more stock). Then add in the cooked lentils and cook for a further 5 minutes. By this time the potatoes should be cooked, if not add a bit more stock and give them another 5 minutes.

Squeeze over the lemon and stir in the chopped mint. Taste for seasoning and add more salt if necessary. Serve in warmed bowls garnished with the mint sprigs.

This is actually really good served cold/room temperature as a salad for lunch the next day too.

Have a great weekend…

Sri Lankan Green Bean, Potato and Cashew Nut Curry

16 May

I saw Rick Stein making this curry on his Far Eastern Odyssey series. I watched every episode because he visited all the places I’d love to go; India, Thailand, Cambodia, Vietnam. Him eating his way around Asia just reinforced my desire. Even though he doesn’t cook much vegetarian food it still transports you there.

You know when you are watching a food programme and someone makes a dish that you just have to cook straight away. That’s what happened when I saw this dish. It’s like the planets align and you simultaneously have all the ingredients in the house and the perfect recipe. I love it when that happens……

The original recipe doesn’t have potatoes in it but calls for 300 gr cashew nuts. I didn’t have 300 gr of cashew nuts (who does?) so I padded it out with some baby new potatoes. The potatoes are great  because it means that you don’t have to make rice to go with it. It’s a one pot dish, which is always a bonus, less washing up.

It may seem like a lot of fuss to make you own Sri Lankan curry powder but it makes such a difference. You just toast the whole spices and then grind them in a spice grinder, coffee grinder or mortar & pestle. I did mine in a battery operated pepper mill, it took a while and it wasn’t really a powder but hey, afterwards you have a little jar of your own  Sri Lankan curry powder that you can bust out whenever you need a quick and delicious dinner.

Cinnamon has been cultivated in Sri Lanka for a very long time. About 90% of the world’s cinnamon comes from Sri Lanka making it a very important part of the history of the island.  It is made from fine curls of the inner bark of the cinnamon tree. Not surprisingly cinnamon plays an important part in the cuisine of Sri Lanka and, along with coconut, is found in nearly every dish.

Sri Lankan Green Bean, Potato & Cashew Nut Curry

Serves 2, vegan, gluten-free. Adapted from Rick Stein’s Far Eastern Odyssey

For the curry powder

I halved the original recipe feel free to double it again.

  • 1 tbsp coriander seeds
  • 1/2 tbsp cumin seeds
  • 1/2 tbsp fennel seeds
  • 1/2 tsp fenugreek seeds
  • 1/2 tbsp black peppercorns
  • 1/2 tbsp black mustard seeds
  • 3 green cardamoms
  • 1/2 cinnamon stick
  •  1 tsp dried chilli flakes
  • 1/2 tsp rice

Toast all the spices in a dry pan for a few minutes until they release their aromas and start to pop. Cool them slightly and then grind in a spice grinder, coffee grinder or mortar & pestle. Tip into an airtight jar and store in a cool dry place.

For the Curry

  • 2 tbsp vegetable oil (or coconut oil)
  • 1 tsp ground cinnamon
  • 6 cloves garlic, crushed
  • 1 tbsp minced ginger
  • 1 green chilli, finely chopped
  • 1 stick lemongrass, bruised & finely chopped
  • 2 tbsp Sri Lankan curry powder (see above)
  • 1 tsp turmeric
  • 1 tin 400 ml coconut milk (I used low-fat)
  • about 400 ml veg stock
  • a handful of curry leaves (if you can find them)
  • 2oo gr green beans, trimmed & cut into thirds
  • 350 gr baby new potatoes, quartered
  • 150 gr cashew nuts, plus extra for garnish
  • 1 tbsp palm sugar (or brown sugar)
  • 1 lime, 1/2 juiced 1/2 cut into wedges
  • salt
  • 1 tsp cornflour, to thicken if necessary

Heat the oil in a large pan or wok over a medium heat. Add in the cinnamon, garlic, ginger, chilli, lemongrass, turmeric and the Sri Lankan curry powder. Fry until the aromas develop but don’t let it burn. Add the coconut milk then fill up the coconut milk tin with veg stock and add that too, mix well.

Stir in the potatoes, green beans, curry leaves and cashew nuts (save some for garnish).  Bring to the boil, season well with salt then add the sugar & lime juice. Lower the heat and simmer for 25 – 30 minutes until the potatoes are tender.

If it seems a bit too liquidy. Stir a teaspoon of cornflour into a few tablespoons of water until dissolved, add this to the pan and stir. Cook for a few more minutes until thickened.

Serve in warm bowls topped with more toasted cashew nuts and the lime wedges.

Enjoy!!

Things That Made Me Smile Today

Dandelions……..

Daisies…….

Rufus in a daisy chain….

Make a daisy chain if you see some. It’s like being a kid again…..

Warm Potato Salad with Asparagus, Broad Beans and Hazelnut Mint Pesto

28 Apr

This is a great alternative to all those rich mayonnaise based potato salads. It is spring on a plate. Fresh, seasonal, delicious and completely guilt free. I served it warm as a side dish with dinner and then cold for lunch the next day. Both ways were lovely. It would be great for a barbecue or buffet too.

I bought some beautiful baby new potatoes from the market along with fresh asparagus & broad beans. This formed the base of my salad now I just needed  a dressing. My mint plant on the roof terrace is growing like mad with all the rain so I had to use it. A basil pesto would work really well too but I think the mint with the new potatoes is heavenly. The hazelnuts add a slight sweetness which rounds off the flavours and brings it all together.

Warm Potato Salad with Asparagus, Broad Beans & Hazelnut Mint Pesto

serves 2 -3 as a side dish, vegan, gluten-free

  • 300 gr baby new potatoes, cut into 1/2 cm slices
  • 1 bundle fresh asparagus, woody ends snapped off and cut in half or thirds
  • 200 gr broad beans
  • 50 gr toasted hazelnuts, roughly chopped plus extra for garnish
  • 3 tbsp extra virgin olive oil
  • 4 tbsp chopped fresh mint (keep mint stalks) plus leaves for garnish
  • 1 clove garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 finely chopped small spring onion
  • 1/2 tsp salt
  • a grinding of black pepper

Put the potatoes and mint stalks in a large pan of cold, salted water, bring to the boil & cook until just tender. Add the asparagus & broad beans to the potatoes and cook for another 3 minutes. Drain in a colander and remove the mint stalks.

Meanwhile make the pesto. Process the hazelnuts, mint, olive oil, garlic, lemon juice, salt & pepper to a paste. Taste and add more salt if necessary. If you need to add more liquid use olive oil, lemon juice or a bit of veg stock.

If you like you can peel the broad beans at this point if the skins are tough and you want a brighter green colour. Tip the potatoes, beans, asparagus and spring onions into a bowl, pour over the pesto and mix everything together well. Check seasoning again.

Serve straight away sprinkled with some chopped hazelnuts and mint leaves or store, covered in the fridge until about 10 minutes before you want to serve it. Let it come to room temperature then garnish as above.

This is a really elegant, flavourful side dish that can be adapted to what is in season or what you have in the fridge. Green beans would be nice if you don’t have asparagus and try swapping the mint/hazelnut for parsley/almond pesto.

It has just occurred to me that this is the perfect dish to take to a Royal Wedding party tomorrow. Everyone seems to be watching it on TV at someone’s house and taking something for the buffet. I must be the only person who won’t be watching it. It’s The Washer Up’s only day off so we are going out and getting our hair cut instead…. It’s not like I won’t see the dress or anything. I’m sure there’ll be nothing else on the TV for days……..

Good Luck Kate, you’re going to need it!!

Rainy Day Cabbage, Potato and Leek Soup

11 Mar

I hasn’t stopped raining here for five days and it’s not supposed to be stopping any time soon. I am not going to complain though as I wake up this morning to the news about the earthquake and terrible Tsunami after effects in Japan and the Pacific. My thoughts are with everyone who has been affected and anyone with family or friends out there.

I’m definitely not going out in this weather which means cooking something with what I have in the fridge. I found this recipe on The Red Spoon. It may not sound very glamorous but it really is delicious, a perfect rainy day soup to warm you from the inside out.  And I had all the ingredients in my fridge, bonus!!

The cabbage gives a real background flavour punch to the soup and the fried cabbage topping gives it extra texture. The creme fraiche swirl is scented with lemon zest and lifts all the other flavours to a different level. It is home comfort happiness in a bowl.

Cabbage, Potato & Leek Soup Recipe

serves 3 – 4, vegetarian/ vegan without the creme fraiche. Adapted from a The Red Spoon recipe

  • 1/2 head cabbage, core removed & chopped
  • 3 tbsp creme fraiche, sour cream or greek yoghurt
  • zest from 1/2 lemon
  • 1 tbsp lemon juice
  • 2 tbsp butter (or olive oil for vegan)
  • 1 tbsp olive oil
  • 2 large leeks, just white & light green parts, rinsed & sliced
  • 2 large garlic cloves, finely chopped
  • 1 big potato, peeled and cut into 1/2 inch cubes
  • 1 bay leaf
  • 1 piece of parmesan rind (optional) I used Manchego rind with the black bit cut off
  • 1 & 1/4 litres veg stock
  • salt & black pepper
  • parsley, chopped for garnish

In a large pot, heat 1 tbsp butter & 1 tbsp olive oil over a medium heat. Add the cabbage, a large pinch of salt and a grinding of pepper and cook until tender but not brown, about 5 minutes. Meanwhile, mix the creme fraiche, lemon zest & juice together in a  small bowl, cover and put in the fridge.

When the cabbage is cooked, separate out 3 or 4 tablespoons into a bowl for garnish. Add the other tbsp butter to the pan with the cabbage, then add the leeks & garlic and cook for a further 2 or 3 minutes until the leeks have softened. Then stir in the potatoes, parmesan rind (if using) and the bay leaf. Add in the veg stock and season well with salt & pepper. Bring to the boil, then reduce the heat, cover and simmer for about 20 minutes until the potatoes are tender.

Remove from the heat and take out the bay leaf & parmesan rind. Blend carefully with a stick blender until smooth. Add more stock if you want to thin out the consistency (I didn’t need to), taste for seasoning and reheat to serve.

Serve the soup piping hot in warmed bowls garnished with a spoonful of the reserved cabbage, a swirl of the lemon creme fraiche, some chopped parsley and an extra grinding of black pepper.

This is feel good food, to lift the spirits and make you forget about the rain. This one’s for you Mum, enjoy!!

I’ve got to take the dog out in this….!

food to glow

feel good food that's good for you

Pease Pudding

Just another WordPress.com weblog

Chica Andaluza

Sometimes Up a Mountain in Andalucia and sometimes Down by the Sea on the English South Coast

Tony Ward on everything

The gospel according to me!

Agrigirl's Blog

Placemaking for Healthier Communities and a Healthier Planet

Kitchen Operas

Gluten-Free Deliciousness

for the love of yum

A girl who loves to cook fresh, fun, and global cuisine.

The Path To Authenticity

Mind, Body & Spiritual Growth