- 600g potatoes, thinly slice
- 200g onions, sliced
- 500ml vegetable stock
- salt and pepper to season
- (serves 3-4)
Wednesday, 21 January 2015
I love potatoes, but I always end up having them as mash, so it's always nice to prepare potatoes differently. This is similar to dauphinoise potatoes but instead of using cream it uses stock, so a lot less calorific, a lot less fat, but still very tasty with lots of flavour and very simple to make.
All the versions of this recipe I have seen ask you to peel the potatoes. I disagree and prefer to keep the skins on as it adds more fibre and adds a bite to it. Although I use vegetable stock, chicken stock is also fine.
I thinly slice the potatoes using a knife, but if you have a mandolin then I suggest you use it. To be honest mandolins scare the hell out of me and that I am going to lose top of a finger or 10.
Pre-heat the oven to 180c/350c/gas 4
Take a oven proof bowl and place a layer of potatoes on the bottom, then place a layer of the onions and repeat until you have used up all the potatoes or onions or until you've reach the top of the bowl
Pour in the stock, until it reaches the top. Place tin foil over the bowl and cook for 1 hour.
After 45 minutes remove the foil, serve hot with any main recipe.
Tuesday, 6 January 2015
I have a few varieties of onions in my fridge and some had a seen better days. I really hate throwing food away and as it is cold, grey and miserable in the UK at the moment, a soup is a perfect pick me up.
Soup is one of the easiest dishes to make and I never understand why people buy them. Of course the excuse of it is easy to open the can and then stick in the microwave, but they don't taste the same. Although this does take a little while to create it's still better than any canned version.
As I said I am using a different variety of onions of brown, baby onions (which were left over from pickled onions we made) and red Spanish onions. But you can just use one variety, as I said I didn't want to throw anything away.
- 25g butter
- 1tbsp olive oil
- 1kg thinly sliced onions
- 1tsp sugar
- 3 cloves of garlic, thinly sliced
- 1tbsp plain flour
- 200ml white wine
- 1 litre of beef stock
- (serves 4)
Place the butter and oil into a pan and gently heat.
Once the butter has melted add the onions and stir into the butter. Gently cook for 10 minutes stirring occasionally.
Add the sugar and let it gently stew for 10 minutes, to allow the sugar to caramelise. Stirring occasionally making sure the onions do not burn.
Add the garlic and again, gently stew for 10 minutes ensuring nothing burns.
Sprinkle in the flour and stir into the onion mixture for a couple of minutes.
Stir in the white wine and again, stir into a mixture and cook for a couple of minutes.
Then add all the beef stock, turn down the heat and cook for 10-20 minutes.
Serve with croutons or toast two slices of sliced baguette with cheese and serve on top.
Sunday, 4 January 2015
Onions are eaten and grown in more countries than any other vegetable but rarely seem to receive much acclaim. It's time to stop taking the tangy, tear-inducing bulb for granted and give it a round of applause, writes the BBC's Marek Pruszewicz. - to read more click on link BBC Magazine
As this is an external link I have no impact on it's contents and only published the link as I enjoyed the article
I've never like potato salad and never really understood why, but since the craze of using mayonnaise in shop bought sandwiches I realised I was not a fan of mayonnaise. It's not very flavoursome and I am not a fan of the texture. That was until I attempted to make my own mayonnaise, which was an eye opener, because
a) it's very tasty with more flavour
b) it's actually really easy to make as long as your careful
c)it's very quick to make
But one day I was at a friends house and he was having a BBQ and he made a potato salad, which I originally turned my nose up. But he had made it using yoghurt with some mayonnaise and it was delicious and got the recipe from him. I now eat potato salad, but I use my friends version. It's also a lot healthier and that is what people want after Christmas and New Year.
200g new potatoes (unpeeled and washed)
small tub of plain yoghurt
4 spring onions washed and chopped
Spanish smoked paprika
1tbl of mayonnaise (optional)
Cut the potatoes into bites size pieces and place in to cold water. Bring to the boil and cook until they are cooked
Rinse out and swill then in cold water and allow to cool
Place the cold potatoes into a bowl. Add the chopped springs onions and yoghurt and mix together.
Sprinkle the smoke paprika on top and server. A great dish to serve this with is chicken thighs with lemon and thyme