A classic french dish with baby potatoes cooking into a cream sauce baked with camembert cheese. Delicious!
1.5kg Potatoes (small baby ones) scrubbed
300g Speck (or bacon)
3 Eschalots, thinly sliced
3 Garlic cloves, crushed
2 Thyme sprigs, leaves picked
1/3 cup Dry White wine
1/4 cup Sour Cream
2 tablespoons Parsley, chopped
1 whole Camembert cheese
Place the potatoes in a pot of boiling salted water and bring to the boil, reduce heat to a simmer and cook for 20-25min or until tender. Drain and cool slightly then slice thickly.
Meanwhile preheat the oven to 190'c. Place speck into a frying pan over a medium heat and cook for 3mins or until the fat has rendered. Add the eschalots and cook, stirring, for 5mins or until softened. Add the garlic and thyme to the bacon mixture and cook for 1 min or until you start to smell its fragrance. Add the wine, bring to a simmer then remove from the heat. Stir in the sour cream and parsley. Add the potatoes and gently stir to combine. Season with salt and pepper; then transfer the mixture to a ovenproof dish. Cut the cheese horizontally to make 2 discs, then cut in half o make 4 semi circles. Place cheese on top of the potato mixture, then bake for 25mins or until the cheese is melted. Serve immediately
These mashed potatoes are definitely not for the healthy conscious peeps. Thats because these creamy and smooth potatoes contain alot of butter and cream! But butter makes things better, right? It sure does!
Among my friends who i have cooked this for, this is their favorite thing to eat, it's now always top of the request list.
If you dont want to add as much butter as i do, that's fine too, but the more butter the better! I also blitz my mash in a processor to get the potatoes beautifully smooth or as my friend michelle calls it ' nursing home mash.
I could eat this for any meal of the day, so go ahead and indulge, i promise it's worth it.
1kg Potatoes (purple ones work really well)
150g Butter, cut into pieces
Cook potatoes in a large saucepan of simmering salted water until tender.
Once potatoes are cooked, strain the potatoes and place them into a food processor with butter and cream. Blitz until smooth. Season with salt and pepper. serve.
If you do not want to use as much cream as i do you can substitute it with milk.
Grilled Halloumi its simple, tasty and looks an sounds fancy! what more could you want? I pair it with a sweet potato hash browns, Grilled tomatoes and basil leaves. Delicious!
1 block or packet Halloumi
300g Sweet Potato, grated
1/2 Teaspoon All Purpose Seasoning
Oil for frying
Place the sweet potato, eggs and seasoning in a bowl and mix well. Heat a little oil in frying pan over medium heat. Cook ¼ cups of the sweet potato mixture for 2−3 minutes on each side or until they are golden and crispy. Drain on Paper towel and keep warm. Using the same frying pan add a little more oil if needed. Slice halloumi cheese into wide, 1 cm thick slices. Place slices in frying pan for just a few minutes on each side (about 2-3 minutes), until lightly browned and gently crisped( Be careful to not overcook it as it will go rubbery) Halloumi cheese is best served immediately.
These little crunchy party snacks are the perfect as a starter with a garden salad or as a party plate. I typically use Swiss and Parmesan cheese for my tarts but this recipe is great when you have leftover cheese you need to use up.
6 Medium Potatoes
2 Sheets Puff Pastry
1/4 Teaspoon Salt
1/3 Cup Grated Cheddar & Parmesan cheese
1 Teaspoon Chopped Rosemary
Pre Heat oven to 180'c. Line a tray with baking paper.
Place potatoes in a saucepan, cover with water. Bring to the boil. Reduce heat and simmer for 5 minutes or until almost tender. Drain and rinse with cold water. Cut into thin slices.
Cut each pastry sheet into 9 rectangles. Score each rectangle about 1/8-inch from edge. Prick the inside of the square all over with a fork. chill 10 minutes.
Arrange 3-4 potato slices onto each pastry piece and sprinkle with salt. Combine cheese and rosemary. Sprinkle cheese mixture over each tartlet. Bake for 15 minutes or until golden and crispy.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.