Tag Archives: potato

trendy + sexy + healthy #potato #salad?

trendy + sexy + healthy #potato #salad?

Potato SaladOne of the biggest food trends over the past few year or so is ‘burnt’ or ‘ash’ food. Yep, you heard right. These terms are given to food that has been cooked on ash – or with ash (i.e. ash butter) and has sometimes a burnt or charred exterior. With this dish, I baked my potatoes first, then I flash burnt them over hot coals. A mixture of cottage cheese, lemon juice and fresh herbs gives this potato salad an austere and rather aristocratic look and flavour.

Flash braaied potato salad with fresh herbs
5 large potatoes
250 g fat free cottage cheese
30 ml chopped parsley
15 ml chopped dill
15 ml chopped basil
15 ml fresh lemon juice
extra virgin olive oil
salt
black pepper

Preheat oven to 180°C. Bake potatoes for an hour until cooked. On very hot coals flash burn the whole potatoes. Let the potatoes rest directly on the coals – turning occasionally. Mix the cottage cheese, parsley, dill, basil and lemon juice together and paint on a wooden board. Once the potatoes have cooled cut into chunks and place these on top of cottage cheese. Season with salt and pepper… and a splash of olive oil.

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healthy potato bake

healthy potato bake

healthy potato bakeIndulge yourself – without the guilt!

I always crave a potato bake but I know that with each bite, the cream heads straight for my hips. Not good! So I decided to make this more healthy, yet equally delicious potato bake by replacing the cream with stock and adding a thin layer of parmesan as a topping. The thyme and onion add loads of flavour and in my opinion, this is as satisfying as its creamy rich cousin.

Healthy potato bake with onions and thyme
(4 – 6 portions)

1 kg potatoes, peeled and finely sliced (best to use a mandolin slicer)
200 g onions (1 big onion), peeled and finely sliced (again use your mandolin slicer)
leaves of three sprigs of fresh thyme
300 ml stock (you can use either chicken or vegetable)
salt
freshly ground black pepper
50 g parmesan cheese, finely grated

Preheat the oven to 180 °C. Arrange the potatoes, onions and thyme in 40cm baking dish. Season with a little bit of salt and pepper – just be careful if you used store-bought stock – as it is rather salty. Pour over the stock and add the Parmesan cheese on top. Bake for an hour or until potatoes are soft and brown on top.

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curried mushroom spuds

curried mushroom spuds

Hugh Fearnley-Whittingstall inspired these delicious spuds. He loves the combination of potatoes, mushrooms and curry and I love it too. It’s simple, tasty and oh so delicious!

SONY DSC

 

 

curried mushroom spuds
 
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(Recipe adapted from Three Good Things)
Author:
Serves: 2
Ingredients
  • 2 baking potatoes, +- 270g each
  • 2 tablespoons sunflower oil
  • 1 t mustard seeds
  • 1 t cumin seeds
  • 200g mushrooms, sliced
  • 1 fat garlic clove, finely grated
  • 2 t strong curry powder
  • 30 g of butter
  • Salt
  • Freshly ground black pepper
  • Handful fresh coriander, chopped
Instructions
  1. Preheat the oven to 200 °C and bake the potatoes for about an hour or until completely tender. Meanwhile, heat the oil over a medium heat and fry mustard and cumin seeds for about 1 minute.
  2. Add the mushrooms and fry for 5 minutes until tender and brown. Then add the garlic and curry powder and fry for another minute. Set aside.
  3. Halve the baked potatoes. Scoop out most of the baked flesh into a bowl, leaving each potato skin with a 5mm thick shell of flesh.
  4. Mash the scooped-out potato with the butter and some salt and pepper, then lightly stir in the curried mushrooms.
  5. Spoon the mixture back into the potato shells and heat through in the oven for 10–15 minutes. Serve with some fresh coriander.

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smoked potato + vintage cheese and friendships

smoked potato + vintage cheese and friendships

“It made me realise once again that food + blogging brings people together – it cements the deepest friendships and this is what the culinary society and life is all about. Sharing our knowledge and sharing our food around the table or swimming pool – anél”

smoked potato and vintage cheese

alain passard lesson # 3 : never underestimate a vegetable.

It was unusual yet one of the most distinctive taste experiences of my life. Chef Alain Passard served up a simple flambéed smoked potato accompanied by a slice of Moelleux du Revard cheese – that was it – nothing less and nothing more. To me, it was sheer genius serving a potato as the starch with the cheese course {no biscuits or bread}. Not only surprising and crazy to the taste buds – but also absolutely perfect!

Back in the RSA I decided to smoke my first potato and serve it with a vintage mature cheddar {for this recipe I used Simonsberg Vintage Mature Cheddar}.

The first person I rang up to give me some direction {and instructions I might add} to the smoking process was my friend and fellow blogger Barry. Firstly he thought I was crazy – “you want to smoke what?” – in the end the adventurous nature of this challenge intrigued both of us.

Barry arrived all chipper one Saturday morning along with all the goodies – the smoker, the ‘saagsels’, a fresh salmon, a bottle of bubbly and a few beers. Well, we spent a wonderful day together smoking all sorts of edibles – potatoes, salmon and sausage. We all know that it is tough here in Africa, so one always needs to temper this with plenty of laughs, chilled liquid refreshments while languishing under the splendor of the African sunshine.

It made me realise once again that food + blogging brings people together – it cements the deepest friendships and this is what the culinary society and life is all about. Sharing our knowledge and sharing our food around the table or swimming pool.

smoked potato and vintage cheese

Method and ingredients: Peel and steam your potatoes until cooked – do not overcook. Smoke the potato for 15 minutes in a smoker + then flambée it in a dash of brandy just before serving + serve with a slice of Simonsberg Vintage Mature cheddar + sprinkle with some maldon salt and course black pepper. If you want a stronger smoke taste serve with smoked maldon salt. {PS. It is important to accompany with shavings or wedges of strong cheese so that it can match the deep smokiness of the potato}

Wine: I also wanted to wash this unusual offering down with the perfect wine –so I phoned Nic van Wyk from Diemersdal {he was on the set of the new cooking show Kokkedoor} to ask him what he would pair with this specific dish – without so much as a hesitation his response was the Diemersdal Chardonnay Reserve.

Win: To win a Simonsberg Cheese hamper and 2 bottles of Diemersdal Chardonnay Reserve please click here.

smoked potato and cheese

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carrot + potato + date crush = moroccan dream

carrot + potato + date crush = moroccan dream

carrot and potato crush with dates and coriander

Carrot and potato mash with white pepper and butter was something I grew up with during my childhood. I remember it was one of my dad, Coen’s favourite dishes – he loved to scoop it onto his plate when it was still piping hot.  He always added an extra bit of butter and more white pepper – Coen liked to spice things up and … the richer, the better.  He was so in my thoughts when i made this dish on Dinner Divas – he would have been proud that I transformed the dish from the “boere tafel” of my childhood to an exotic type of Moroccan flavoured dish.

I did not mash it but rather crushed the potato, adding the butter and white pepper in remembrance of my dad and giving it that North African twist  by adding dates and coriander. You would have loved it dad. You encouraged me to live one day at a time, to be crazy + to be myself, to cry + laugh every day, to live my dream, to travel the world, to give more than what I have, to try and fix whats wrong, to never give up, not to get discouraged by disappointment, to stand up and try again, to be adventurous, to be me … today I miss you so much … with love … your biscuit.

carrot + potato + date crush

carrot + potato + date crush = moroccan dream
 
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Author:
Serves: 2
Ingredients
  • 200g Potatoes – peeled and cut in big blocks
  • 200g Carrots – peeled and sliced
  • 35g Dates – chopped
  • ⅛t Salt
  • 20g Butter
  • Pinch of white pepper
  • 2T Coriander coarsely chopped
  • Pinch of freshly ground black pepper
Instructions
  1. Boil carrots and potatoes together till cooked. Crush with a fork – this is not mash so we don’t want it fine like mash.
  2. Add the rest of the ingredients - mix well and serve hot with a few chopped dates on top of the dish.

 

 

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meatballs with mint + pine nuts + butternut

meatballs with mint + pine nuts + butternut
spaghetti and meatballs delicious, easy

#spaghetti + meatballs

When I first opened my mystery basket on Dinner Divas and saw the mince the only thing that went through my mind was MEATBALLS!! Nothing else … I never saw the chicken … in fact I did not register any of the other mystery ingredients … but at that moment in time and space, in front of all the cameras your brain just freezes. In retrospect you always end up quizzing yourself … I could have done this or I could of done that … in situations like this hysteria creeps in and disrupt your thoughts but I was resolute and determined to make this dish and prepare it well.

The other thing was that I had made a commitment to myself before I entered the competition … to stick with my gut, make a decision, go with it and not entertain any reservations. When you start doubting or second guessing yourself, this is when things tend to go awry and in a competition there is no time for messing about.

When I saw Kristy making the same dish, I have to admit I was apprehensive and the seeds of doubt were teasing my brain. Fortunately I had the clarity of mind to press on – it was too late to back track – I had to stick to what I believe in and what I know I can do well …

Well the judges did not think so – “oh dear another meatball dish – really” + “the meatballs were just disgusting” … this cut deep at that moment in time – but now I am laughing about it all. I love Caro + Aubrey + Andrew – they have crept deep into my heart and they will have a very special place in my life forever and ever …

So here is my  version of meatballs – something between my mom’s meatballs + what i have tasted in New York + something I have tasted in Italy. I added some mint + pine nuts + loads of veggies and used my fantastic tomato sauce which you can look up here

meatballs and tomato sauce and spaghetti

#spaghetti + meatballs

 

meatballs with mint + pine nuts = fab grecian fare
 
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Author:
Serves: 6
Ingredients
  • 500g Extra lean mince
  • 4 Garlic cloves - grated
  • 1 Potato large - grated
  • 3 Thick butternut rings – grated
  • 1 Carrot - grated
  • 2 Small onions – grated
  • 50g Pine nuts – lightly fried in a non stick pan till golden brown
  • 1 Slice of white bread – soaked in water and excess water squeezed out
  • 1 Egg
  • Handful of finely chopped parsley
  • 1 t Dry mint
  • 1 t Salt
  • ½ t Freshly ground black pepper
Instructions
  1. Put your oven on grill.
  2. Mix all ingredients together. Fry a small teaspoon and taste for seasoning – I normally use the microwave.
  3. Make small balls and grill till done - +- 10 minutes. After first 5 minutes turn them around and cook for another few minutes.
  4. Put in pasta sauce and simmer for a minute or two. Serve on spaghetti + parmesan shavings + fresh basil.

 

Tomato Sauce 

Click here for recipe.

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