Creamy Spinach & garlic roast potatoes

It is as tasty as it looks

Dinner for 2

 

Ingredients:

• 

  Ingredients

  150ml Alpro cream
• 1 medium carrot
• 200g bag of spinach
• 2 white shallots
• 6 small potatoes
• 50g soya mince
• 2 garlic cloves
• 4 Brazil nuts
• 1 spring onion
• Salt & Pepper
• Groundnut oil.

Prep:

All chopped and ready to go!

Rehydrate the mincemeat in boiling water for 10 minutes, then sieve and set aside.

Wash the spinach and set aside.
Parboil the potatoes in salty water and halve them.
Peel and chop the carrot, garlic, shallots & spring onion. Keep them separated and leave aside.
Grate the Brazil nuts.

Method:

Preheat the oven at 180C.

Boiled and seasoned potatoes

In an oven dish, place the halved precooked potatoes with 1 chopped garlic and spring onion, a pinch of salt and 1 table spoon of groundnut oil. Toss to mix well. Place the potatoes face down in the dish then, using the potatoes masher press the potatoes down to mash them a bit. Place in the oven for about 10-15 until they start crisp.

In the meantime, in a hot pan with 2 table spoons of groundnut oil, fry the shallots until brown, add the mincemeat with salt, pepper 

Roasted potatoes

& garlic.  Stir until the mince starts to crisp. Now add the chopped carrot. Hope fully the latter has been chopped thinly enough not to take too long to soften. In this case, it took about 2 minutes. As all that starts to brown it adds flavour to the dish.

Now add the grated Brazil nut and the cream. Leave to simmer for about 3-5 minutes then, stir in the spinach, adjust the seasoning and leave to soften for about 2 minutes.

All this shouldn’t take more that 10-12 minutes and the potatoes should be ready by then. Serve.

Serving suggestion

This dish is the worst nightmare of a person with nuts allergies make sure none of them is around.

Enjoy!

See you next week!

 

 

 

Homemade potatoes crisps

I was bored so I made this!

 

All you need is

·         Potatoes

·         Herbes de Provences or pepper

·         Salt

·         Mustards oil.

 

Preheat the oven at 200C

 

Method:

No need to peel the potatoes, just wash them and using a mandolin, cut them very finely.

Once they are cut, dry with tissue paper.

Season with the herbs, salt and a drizzle of mustard oil.  Lay the crisps on one single level on the baking tray.

 

Place in the oven for 20-25 minutes depending on how reliable your oven is, keep an eye on the oven and turn them if necessary.

 

I served mine with the carrots dip made the week before…

 

 

 

 

Put the rest in a jar for snacking at work...

 

Bon Appetit!

Love that jar!!!

Roast potatoes medley

Often wondered about how else you could use left overs roast potatoes in a really tasty and original way… Well, here is one to try at home. Tastes good too!

Get a piece of baguette to clean the plate with...

Dinner for 2

Ingredients (from scratch):

For the potatoes:

·         200grs baby potatoes – Or salad potatoes
·         2tbsp vegetable oil
·         Salt and black pepper

For the tahini “sauce”:

·         1 medium onion, finely chopped
·         3 garlic cloves finely chopped
·         2 tablespoons of rapeseed oil
·         2 tablespoons of tahini paste
·         1 tablespoon of mustard paste
·         ½ knor vegetable stock cube melted in 150ml of warm water
·         1 small bunch of fresh parsley

For the roast potatoes (if you haven’t got let overs)

Take a bag of 200grs salad potatoes, rinse them and cut each one in half. Place them on the oven tray face down with 2table spoons of vegetable oil, salt & pepper. Put the potatoes in the preheated oven at 180C for 30 minutes. The skin should be crispy and the potatoes slightly firm.

In the meantime, prepare the tahini base of the medley:

Chop the onion into really fine pieces, heat 2 tablespoons of rapeseed oil in a saucepan, brown the onions, don’t let them burn. Now add the garlic, tahini paste and the mustard. Stir for 2 minutes then add a glass of water and leave to simmer gently for 5 minutes uncovered. Stir from time to time so it doesn’t stick.

Now, add the potatoes and do not forget to scrape the bottom of the oven tray (more flavour there) and add it to the mix. Stir well and poor in 150ml of stock. Cover and leave on medium heat for 15 minutes. What we are looking for is the sauce to stick to the potatoes. Taste and adjust the seasoning.

Now take the pan off the heat and add the chopped parsley. Mix well and serve immediately.

Bon Appétit

Note: This dish was created from some leftover potatoes from dinner the day before. Any leftover roast vegetables could be used in this way. Do not worry if you normally roast your potatoes with other vegetables. No need to separate them, just chuck it all in the “sauce” and enjoy!

Roasted butternut squash, spinach & a tahini sauce plus potato rosti

Make it crispy!

Ingredients for 2:

All the ingredients for the dish

·         1 onion

·         1 potato

·         ½ of a small butternut squash

·         1 red sweet pepper

·         50ml of rapeseed oil

·         2 tablespoons of tahini paste (sesame seeds paste)

·         2 tablespoons of mild sugar free mustard

·         8 cubes of frozen spinach leaves defrosted.

·         Salt & pepper

·         3 Brazil nuts

·         3 garlic cloves

 

METHOD:

Roast the butternut squash:
Cut the butternut squash into quarters (with or without the skin) and place in an oven proof dish. Season the butternut with salt, black pepper and a splash of oil. Roast in the oven for 40 minutes at 200C. Once cooked and browned, switch off the oven and leave the dish inside to keep warm.



Frying the rostis

For the potato rostis:  While the squash is in the oven, peel and grate the potato then squeeze the water out of it.  Season with salt and coarse black pepper (there is no need to shape the rostis’).  Heat a non-stick pan and add a dash of rapeseed oil. Deposit a hand full of the grated potato mixture in the pan then flatten with a spatula. Cook each side of the rosti for 2 minutes until golden brown. Then remove and place on a kitchen towel. Repeat until all the rostis’ are done.

For the Spinach: If using frozen spinach cubes, defrost them and squeeze out the water. Chop 1 half of the onion and the 3 garlic cloves, fry them with the 3 finely chopped Brazil nuts until they are brown. Once this is done, add the spinach. Stir with a sponged spatula whilst separating the leaves. Add a bit of salt and pepper then stir again, and add 4 tablespoons of water. Cover and simmer for 2 minutes. That is done

For the sauce: Chop the other half of onion into really fine pieces. Heat 2 tablespoons of rapeseed oil in a pan, brown the onions, don’t let them burn. Now add the tahini paste and the mustard. Stir for 2 minutes then add a glass of water and leave to simmer gently for 5 minutes uncovered. Stir from time to time so it doesn’t stick. The sauce is ready.

Serving suggestion

Now all you need to do is serve before it gets cold. The dish is best served with the sauce on the side.

 Voila!

Herby mushrooms with Potatoes rosti

Brunch for 3      

Ingredients:

• 400g button white mushrooms
• 50g dairy free butter
• Small bunch of curly parsley
• 5 garlic cloves
• 1 tomato
• 1 small onion
• 1 small green chilly
• 2 spring of fresh thyme
• ½ vegetable stock
• 3 medium potatoes
• Grated Brazil nuts – for dusting

Prep:

1. Mushrooms: Cut the foot of the mushrooms and peel by hand the outer layer of the caps. Rinse and set aside.
2. Onion & Garlic: peel and chop separately.
3. Tomato and small green chilli: chop and set aside.
4. Curly parsley: finely chop.
5. Stock: crush and set aside.
6. Potatoes: peel, grate (the long way), and squeeze the water out, pepper & salt.

Method:

1.       Melt the butter in a heated pan and brown the onions with thyme & garlic stir for 3 minutes on high heat.
2.       Throw in the mushrooms with a bit of salt, stir and cover for 10 minutes until the mushrooms have rendered all the water.
3.       Now add the tomato, chilli, herbs and crushed stock. Stir-fry while the latest additions cook for 5 minutes. Don’t let this dry completely as we need some of the moisture. This part is ready.

Accompaniment:

The grated potatoes have already been seasoned, so, they are ready to be fried.
In a d hot frying pan with a spray of oil, place a small amount of the grated potatoes, flatten with a spatula and let fry for 2 minutes each side. (See picture)Repeat until all has been fried.

Your dish is ready to serve.

You are not a racing track… so take your time relax and enjoy the cooking… then enjoy the eating. Watch your weight though.

Instead of rosti, you can just us some toasted nutty bread. Works too!

 

Enjoy!



huuuuummmmmm! Yummy!