I made this in my crock pot when we were going to have a busy afternoon. I loved it. The potatoes and onions took on a lovely flavour and were soft but not too mushy. The kids loved the sausages (they find the tougher skins of grilled sausages a little hard at times) but weren't so keen on the potatoes. I haven't given amounts as it doesn't really matter - just put in what you want to eat.
Chopped onion
Several potatoes, scrubbed but not peeled, diced
Sausages
Salt and pepper
Olive oil (a couple of tbsp)
Pour the olive oil into the crock pot. Add the veggies and salt a pepper to taste and toss to get them all covered. Put the sausages on top and cook on low for 6-8 hours.
This recipe comes from the blog 'A year of CrockPotting' which has so many great ideas! I'll be trying a lot more of them soon.
Showing posts with label Potatoes. Show all posts
Showing posts with label Potatoes. Show all posts
Friday, 6 March 2009
Friday, 2 January 2009
Potato cakes
These make a great lunch or breakfast with some veggies and a slice of cheese, or a great side dish for a main meal. Always worth making extra mash so you can have these the next day!
Don't worry too much about quantities. I've never measured this out so I am guessing. Just use what you have. You can also add chopped cooked meat and/or veggies to the cakes for extra flavour and goodness. Sliced spring onions or leeks are particularly good.
2 cups cold mashed potato
1 egg
2 tbsp flour
Salt and pepper
Oil for cooking (I use lard)
Beat the egg and mix into the flour and potato. Season. Heat a frying pan and when it is hot add the fat and turn down to a medium heat. Add the potato mixture in spoonfuls and flatten them to form cakes. Fry until golden and crispy then turn and repeat!
Don't worry too much about quantities. I've never measured this out so I am guessing. Just use what you have. You can also add chopped cooked meat and/or veggies to the cakes for extra flavour and goodness. Sliced spring onions or leeks are particularly good.
2 cups cold mashed potato
1 egg
2 tbsp flour
Salt and pepper
Oil for cooking (I use lard)
Beat the egg and mix into the flour and potato. Season. Heat a frying pan and when it is hot add the fat and turn down to a medium heat. Add the potato mixture in spoonfuls and flatten them to form cakes. Fry until golden and crispy then turn and repeat!
Sunday, 16 November 2008
Potato bread #3 (soaked version)
I am totally in love with potato bread! I made a loaf yesterday with the flour soaked and using the timer on the bread machine (is there anything nicer than getting up to hot, fragrant fresh bread? OK - anything not involving Johnny Depp?). Soaking the flour overnight in something slightly acidic like yogurt or buttermilk helps to reduce the phytic acid content and unlock the minerals in the wheat. For more information this is a great place to look. If you can't eat dairy products then you could use water made acidic with a little lemon juice or apple cider vinegar.
7 fl oz yogurt or buttermilk
10 oz wholemeal flour
3 oz white bread flour
4 1/2 oz cold mashed potatoes
1 tsp salt
1 tbsp butter
1 1/2 tsp raw sugar
1 tsp yeast
Mix the yogurt and wholemeal flour. If you use a food processor you could probably also mix in the butter but I didn't bother. Place in the bread machine pan. Put the mashed potatoes and white flour on top. Put the salt and sugar in opposite corners and the butter in the third corner (unless it is in the flour). Make a small indentation in the white flour (making sure it doesn't go down to the wet flour underneath) and put the yeast in it.
Leave your bread machine in a warm spot and set the timer so it will be ready when you need the bread.
7 fl oz yogurt or buttermilk
10 oz wholemeal flour
3 oz white bread flour
4 1/2 oz cold mashed potatoes
1 tsp salt
1 tbsp butter
1 1/2 tsp raw sugar
1 tsp yeast
Mix the yogurt and wholemeal flour. If you use a food processor you could probably also mix in the butter but I didn't bother. Place in the bread machine pan. Put the mashed potatoes and white flour on top. Put the salt and sugar in opposite corners and the butter in the third corner (unless it is in the flour). Make a small indentation in the white flour (making sure it doesn't go down to the wet flour underneath) and put the yeast in it.
Leave your bread machine in a warm spot and set the timer so it will be ready when you need the bread.
Wednesday, 12 November 2008
Potato bread #2 (wholemeal version)
I tried the potato bread with more wholemeal flour today and it has worked brilliantly again. It rose well, isn't too dense and is still soft and moist.
Today's recipe:
7 fl milk (at room temperature)
1 tbsp olive oil
1 tsp honey
10 oz wholemeal flour
3 oz white flour
1 tsp salt
4 1/2 oz mashed potato
1 tsp yeast
Put the milk, oil and honey in the pan. Cover with the flours and then add the mashed potatoes. Put the salt in one corner and the yeast in the middle and run your bread machine on a basic setting.
Next experiments - soaking the flour and enriching with egg!
Today's recipe:
7 fl milk (at room temperature)
1 tbsp olive oil
1 tsp honey
10 oz wholemeal flour
3 oz white flour
1 tsp salt
4 1/2 oz mashed potato
1 tsp yeast
Put the milk, oil and honey in the pan. Cover with the flours and then add the mashed potatoes. Put the salt in one corner and the yeast in the middle and run your bread machine on a basic setting.
Next experiments - soaking the flour and enriching with egg!
Friday, 7 November 2008
Potato bread
This loaf is a great option for sandwiches and helping fussy kids get used to wholemeal and homemade bread. It is soft and keeps really well. I made it with half wholemeal and haven't experimented yet to find out how much wholemeal the recipe can stand but I will update when I have tried more combinations. But my kids really liked this bread - my daughter even ate the crusts which is unusual!
3 1/2 fl oz potato cooking water (make up with tap water if you haven't got enough)
3 1/2 fl oz milk
2 tbsp oil (I used olive)
6 oz white bread flour
7 oz wholemeal bread flour
4 1/2 oz cold mashed potato
1 tsp salt
1 1/2 tsp raw sugar
1 tsp yeast
Put water, milk and oil into the pan. Sprinkle over the flours and add the mashed potato. Put the salt and sugar in opposite corners and the yeast in the middle. Cook on a basic or normal setting. If you like then glaze the loaf with milk at the beginning or half way through the cooking time.
If you use left over mash then you might need to add a little less liquid (because of the milk and butter mashed into the potatoes). If making the potato for the bread, use about 6oz raw potatoes for this recipe.
3 1/2 fl oz potato cooking water (make up with tap water if you haven't got enough)
3 1/2 fl oz milk
2 tbsp oil (I used olive)
6 oz white bread flour
7 oz wholemeal bread flour
4 1/2 oz cold mashed potato
1 tsp salt
1 1/2 tsp raw sugar
1 tsp yeast
Put water, milk and oil into the pan. Sprinkle over the flours and add the mashed potato. Put the salt and sugar in opposite corners and the yeast in the middle. Cook on a basic or normal setting. If you like then glaze the loaf with milk at the beginning or half way through the cooking time.
If you use left over mash then you might need to add a little less liquid (because of the milk and butter mashed into the potatoes). If making the potato for the bread, use about 6oz raw potatoes for this recipe.
Saturday, 18 October 2008
Potato-based pizza
The base of this is delicious as a side dish, or with just some cheese on top too. I make this with out the onion for fussy kids. You could also add grated cauliflower and cheese to the base, or egg to help bind it.
Makes a large pizza or several smaller ones
Couple of large-ish potatoes, peeled and grated
1 onion, grated
tomato puree (or pizza sauce of your choice)
pizza toppings and cheese
Squeeze some of the water out of the potato in a clean tea towel. Mix in the onion and season. Form the potato mixture into a pizza shape - taking care it isn't too thick or it won't cook through - on a greased baking tray. Cook at about 350oF for about 20 minutes. Then add the toppings as you would for any other pizza and return to the oven until the cheese is browned.
Makes a large pizza or several smaller ones
Couple of large-ish potatoes, peeled and grated
1 onion, grated
tomato puree (or pizza sauce of your choice)
pizza toppings and cheese
Squeeze some of the water out of the potato in a clean tea towel. Mix in the onion and season. Form the potato mixture into a pizza shape - taking care it isn't too thick or it won't cook through - on a greased baking tray. Cook at about 350oF for about 20 minutes. Then add the toppings as you would for any other pizza and return to the oven until the cheese is browned.
Leek and potato soup
I love soups so as soon as the weather goes colder I have them at least one meal a day.
1 onion
2 tbsp butter
2 medium/large potatoes, peeled and diced
2 leeks, cleaned and sliced
2 pts stock (I use chicken and add a little bit of cooked chicken to the soup too but vegetable stock is fine)
Salt and pepper to taste
Cream for serving (optional)
Saute the veggies in the butter gently for a few minutes. Then add the stock and simmer until they are all cooked through. Season to taste and puree before serving with a swirl of cream.
1 onion
2 tbsp butter
2 medium/large potatoes, peeled and diced
2 leeks, cleaned and sliced
2 pts stock (I use chicken and add a little bit of cooked chicken to the soup too but vegetable stock is fine)
Salt and pepper to taste
Cream for serving (optional)
Saute the veggies in the butter gently for a few minutes. Then add the stock and simmer until they are all cooked through. Season to taste and puree before serving with a swirl of cream.
Monday, 16 June 2008
Fruit smoothie, leftovers
Breakfast
For the kids - breakfast cake defrosted overnight and warmed under the grill
For me - Fruit smoothie
Fruit smoothie
Another one from eat fat lose fat
1 cup yogurt
1 cup fruit
1 tbsp maple syrup (I used a banana instead)
2 egg yolks
1 tbsp melted coconut oil
Blend the fruit into a puree and add the yogurt and yolks and blend again to combine. Pour the coconut oil in slowly through the liquids funnel thing with the blender on.
Lunch
Cheese omelet and salad
Dinner
Leftovers. I reheated yesterdays gravy and poured it over chopped leftover pork. I served this with peas, sweetcorn and bubble and squeak cakes.
Bubble and squeak cakes
Cold mashed potatoes
Cooked cabbage
A little flour
Cooking fat (I used lard)
Seasoning
Mix together the potato and chopped cabbage and season. Sprinkle in about a tablespoon of flour and stir through. Form into cake shapes and fry in the fat until browned on the outside.
For the kids - breakfast cake defrosted overnight and warmed under the grill
For me - Fruit smoothie
Fruit smoothie
Another one from eat fat lose fat
1 cup yogurt
1 cup fruit
1 tbsp maple syrup (I used a banana instead)
2 egg yolks
1 tbsp melted coconut oil
Blend the fruit into a puree and add the yogurt and yolks and blend again to combine. Pour the coconut oil in slowly through the liquids funnel thing with the blender on.
Lunch
Cheese omelet and salad
Dinner
Leftovers. I reheated yesterdays gravy and poured it over chopped leftover pork. I served this with peas, sweetcorn and bubble and squeak cakes.
Bubble and squeak cakes
Cold mashed potatoes
Cooked cabbage
A little flour
Cooking fat (I used lard)
Seasoning
Mix together the potato and chopped cabbage and season. Sprinkle in about a tablespoon of flour and stir through. Form into cake shapes and fry in the fat until browned on the outside.
Subscribe to:
Posts (Atom)
