Tag Archives: potatoes

Christmas Carbicide and Boxing Day Bubble…

29 Dec

On Christmas Eve we walked up to these rocks….

Then the Washer Up made his amazing vegeatble sushi rolls stuffed with omelette, carrot, spring onion & spinach which we served with sushi ginger, wasabi paste & soy sauce… yum!

Followed by a spicy miso noodle broth with pak choi & shitake mushrooms..

And then we played cards..with the cat!

On Christmas morning we walked up to our favourite hilltop retreat and ate mince pies..

From there we could see this waterfall on the mountain over the other side of the valley and decided to walk there on Boxing day… more of that “adventure” later…!

Our Christmas Dinner was “Potatoes Four Ways” also known as “Christmas Carbicide!”..

This consisted of (clockwise from bottom right) Dauphinoise Potatoes, Potato Fondant, Roasted Garlic & Parmesan Mash & Polenta Encrusted Roast Potatoes. As you can imagine I have only just emerged from my carb induced coma.. The stuffing on top is Sage & Onion. I think my favourite was the Potato Fondant which is a disc of potato cooked slowly in butter & stock.  We served this with roasted shallots, peas & green beans with garlic & ground almonds..

This was all covered with “purple” gravy (don’t ask- it was red onion gravy but I blitzed it so it was purple!) nice…
We had red wine with dinner which was probably not a good idea, the Washer Up is not good on red wine…

So it was with a hangover on Boxing Day morning that we embarked on our trip to the faraway waterfall…. We parked at Barranco Blanco and took some pictures of the lovely waterfall there….

We couldn’t get down to the bottom because of all the water but you can see some more pictures I took there earlier in the year here.

We set off on the path around the valley and looked back at our favourite hilltop, where we walked to on Christmas day..

We passed another small waterfall on the mountain path before we went “off road”….

So, The Washer Up said it would only take us about 20 minutes off the path to reach the waterfall. Needless to say we ended up on a steep incline head height in thorn bushes with no idea how to get out! It was impossible to reach the waterfall through all the spikey bush but we got near enough to take this photo. There were three levels of waterfall..

It was pretty scary trying to find our way back to the path, but we haven’t given up. Next time we are going to go along the river bed at the bottom and see if we can reach it from that direction….

By the time we arrived back at home we had been out for about 3 1/2 hours so we were starving. What was in the fridge? Leftover potatoes and veg from our Christmas dinner. So it had to be Bubble & Squeak with a Fried Egg…

Put all of your leftover potatoes (mash & roasts) in to a bowl with the leftover veg and stuffing and mash with a potato masher. Shape into a ball and place a slice/chunk of goat’s cheese in the middle roll it up again to seal it and shape into patties.
Sprinkle some flour/breadcrumbs/polenta on a plate and lightly coat the patties to give it a nice crust. Fry in hot butter & olive oil over a medium high heat for about 5 minutes on each side (turn them over when browned). When they are nearly cooked crack two egs into the same pan and cook until just set.
Serve the Bubble & Squeak straight away topped with the fried egg (and some HP sauce!). The addition of the goat’s cheese is a Nigel Slater idea. I’ve never tried it before. It’s lovely when you cut into the Bubble & Squeak and the cheese oozes out. With that and the soft egg yolk …..heaven!!
Hope you enjoyed your Christmas too xx

Spiced Asparagus Brunch Recipe

18 Sep

I know that it is not strictly speaking asparagus season but it’s still good here so I couldn’t resist. This is a gorgeous brunch dish though it could be breakfast or lunch or even a late supper…

The inspiration for this dish came from a book I bought recently on a trip back to the UK for a wedding. The book is Flavour by Vicky Bhogal & it has loads of really exciting vegetarian recipes that I can’t wait to try. Her recipe is for just the asparagus with a mustard seed cream sauce but I had some cooked new potatoes left from the night before so I thought it would be great with those & a poached egg on top, everything is great with a poached egg on top!! You could also serve it on leftover mash.Ibought the book in TK MAX which has a brilliant reduced recipe book section, so many to choose from. I also bought some measuring cups which are great for american recipes, anyway..  

Spiced Asparagus Brunch
Vegetarian Serves 2

For the sauce:

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp poppy seeds (I didn’t have any mustard seeds)
  • 1/2 tsp onion seeds
  • 1/2 red onion, finely chopped
  • 1/2 clove garlic crushed
  • 1/2 tsp garam masala
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • juice of 1/2 lemon
  • 100ml creme fraiche (about 1/2 tub)
  • handful fresh coriander chopped

 For the Asparagus

  • 1 bunch asparagus
  • enough cooked new potatoes quartered
  • 1/4 red onion chopped
  • 1tsp cumin seeds
  • 1/2 tsp turmeric
  • 1/2 tsp dried chilli flakes
  • 1/2 tsp garam masala
  • squeeze lemon juice
  • salt & pepper to taste
  • 2 eggs
  • coriander sprigs to garnish
  1. For the sauce, heat the oil & butter in a small pan with the cumin, poppy & onion seeds.
  2. When they start to sizzle add the onion & garlic & fry until light golden.
  3. Turn down the heat & add the garam masala, salt, pepper & lemon juice & stir well.
  4. Add the creme fraiche & cook for about a minute.
  5. Add chopped coriander & turn off heat
  6. Meanwhile steam the asparagus for 3 or 4 minutes until just tender.
  7. Heat some oil in a large frying pan and fry 1/4 chopped red onion over a med high heat with the rest of the spices for a few minutes until softened & fragrant.
  8. Add the chopped cooked potatoes & stir to coat in the onion & spice mixture, cook for 2 mins.
  9. Add the cooked asparagus to the potatoes stir to coat & cook for 1-2 mins.
  10. Add the lemon juice, salt & pepper turn the heat off & put a lid on.
  11. Have a pan of boiling water on the go when you are nearly ready to serve add some vinegar to the water.
  12. Turn the water off & crack both eggs into the water very near the surface.
  13. Put the lid on & leave for 3mins.
  14. To serve put the asparagus & potatoes on the bottom of the dish.
  15. Take the poached eggs out of the water with a slotted spoon & drain on kitchen roll.
  16. Put the eggs on top of the asparagus.
  17.  Spoon the warm sauce around the asparagus & potatoes & garnish the eggs with coriander


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