based on this original recipe, it's evolved to this now....
1 tablespoon olive oil
1 large onion
4 cloves of garlic
2 bunches English spinach or a large bag of baby spinach
4 large potatoes
1.5L boiling water
3 vegetable stock cubes or stock concentrate (GF)
Peel onion and dice. Peel the garlic and chop or crush.
In a large saucepan heat the oil over medium low heat. Add onion and fry, stirring occasionally, for 5 minutes. Add the garlic, stir and cook for another 3 minutes.
Peel potatoes if desired (i don't bother, geoff does) and wash. Cut into 2cm pieces. Add to the saucepan with the water and stock cubes.
Wash the spinach or silverbeet very well. Drain well in strainer and remove any thick stalks. Roughly chop into large pieces and add.
Simmer for 30 minutes.
When the potatoes are soft, use a stick blender (blender or food processor) to process the soup until smooth. Don’t overblend or the potatoes will become like glue!
Serve with cracked pepper and crusty bread.
Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts
12.2.11
Tex Mex Cowboy Pie (GF)
based on another recipe from the friendly freezer group
500g potatos, peeled and cut into 4
1 small tub sour cream (low fat)
milk if needed
1 pound (500g) beef mince
1 jar mild salsa (GF if needed)
1 can corn kernels, drained
1 can mexibeans (GF if needed)
1/2 grated low fat cheese of your choice
heat oven to 200'
cook potatoes until soft then mash. add sour cream and mix well. add a little milk if needed to get a smooth but not runny mash.
fry mince until cooked. place in a large oven dish.
add salsa, corn and beans and mix well. top with potato, then sprinkle cheese over.
bake for 15 or so minutes until cheese is done to your liking and the dish bubbling around the edges
500g potatos, peeled and cut into 4
1 small tub sour cream (low fat)
milk if needed
1 pound (500g) beef mince
1 jar mild salsa (GF if needed)
1 can corn kernels, drained
1 can mexibeans (GF if needed)
1/2 grated low fat cheese of your choice
heat oven to 200'
cook potatoes until soft then mash. add sour cream and mix well. add a little milk if needed to get a smooth but not runny mash.
fry mince until cooked. place in a large oven dish.
add salsa, corn and beans and mix well. top with potato, then sprinkle cheese over.
bake for 15 or so minutes until cheese is done to your liking and the dish bubbling around the edges
29.8.10
Gluten free success! Scottish Potato Cakes (GF, TMX)
i don't think i can rave enough about how yummy these were!!! and so so easy. I'm thinking that they might even be good as a bigger wrap, as they seemed to roll quite well around some egg.
Recipe was from here and was very simple to convert both to gluten free and to thermomix.
Next time i'll double the mix though.
250g potatoes, cooked, cooled and peeled (i only cooled mine for about 5-10 mins after cutting them open into quarters) this is 2 small - medium potatoes
125g gluten free plain flour (or i used 30g brown rice flour, 40g tapioca starch and 45g maize flour)
½ tsp baking powder
good sprinkle salt
½ tsp pepper
30g butter
1/2 cup milk *
extra butter for frying
put potato in thermomix bowl, set dial to closed lid and pulse using turbo 2-3 times until there are no lumps of potato left, but you don't want glue!
add all other ingredients and pulse for 4-5 slightly longer times (2-3 secs instead of 1 lol) until it all comes together.
remove from tmx, knead lightly, roll into a ball, cut into 8 equal pieces. roll each piece into a ball then flatten between palms to get a nice round smooth shape.
melt a little butter in a pan and lightly fry 3-5 mins until golden brown in spots.
we had ours with poached eggs, and i also had rocket from our garden and diced avocado with mine. rora had hers just with butter YUM!
* PS: i have just seen in the recipe there was meant to be milk, i missed that (find it difficult to see everything when ingredients are all on one long line) so didn't use it, they were perfect without it so i'm not sure if i'd bother.
25.1.10
Links - Indian
oh dear, i have 133 links saved in my bloglines ! no wonder it's so hard to find the new posts if there's not more than about 50 lol so here are the Indian ones I had saved to try one day...
Curry (Leaf) Powder
cumin / jeera bread
GLUTEN FREE bajra roti
Palak Panir
moth beans spinach gravy (what are moth beans)
vegetable & egg pulav
egg biriyani
pulav with whole spices
sweet & spicy okra
tomato saar (have made this and it's nice, VERY quick)
paneer butter masala
quick chickpea curry
aloo methi
bean & potato stirfry
garlicky lentils with spinach
potato okra stirfry
brinjal potato stirfry
tomato paneer
potato cauliflower curry
chickpea curry
Channa hariyali (chickpeas with coriander)
black bean curry & potato curry
mock aloo gobi (tmx)
chicken biriyani & gravy
methi chicken
grilled chicken kebab
Hyderabadi chicken biryani
methi murgh - chicken with fenugreek
murgh masallam
chicken vindaloo
chicken masala
koftas
aam kulfi
doodh peda
aam khand
hmmm well that got rid of 32 links lol i feel likei need to hold an indian themed dinner party to try some of these recipes - who's in?!
posted by Karen at http://brazen20au.blogspot.com
Curry (Leaf) Powder
cumin / jeera bread
GLUTEN FREE bajra roti
Palak Panir
moth beans spinach gravy (what are moth beans)
vegetable & egg pulav
egg biriyani
pulav with whole spices
sweet & spicy okra
tomato saar (have made this and it's nice, VERY quick)
paneer butter masala
quick chickpea curry
aloo methi
bean & potato stirfry
garlicky lentils with spinach
potato okra stirfry
brinjal potato stirfry
tomato paneer
potato cauliflower curry
chickpea curry
Channa hariyali (chickpeas with coriander)
black bean curry & potato curry
mock aloo gobi (tmx)
chicken biriyani & gravy
methi chicken
grilled chicken kebab
Hyderabadi chicken biryani
methi murgh - chicken with fenugreek
murgh masallam
chicken vindaloo
chicken masala
koftas
aam kulfi
doodh peda
aam khand
hmmm well that got rid of 32 links lol i feel likei need to hold an indian themed dinner party to try some of these recipes - who's in?!
posted by Karen at http://brazen20au.blogspot.com
27.12.09
South Pacific Potato Soup
Last night - on our 2nd full day of nearly non-stop rain (hardly known in Canberra) I made South Pacific Potato Soup for dinner. warming and bland enough for our sickies. plus easy as I wasn't in the mood for cooking.
It went down well with the kids but I felt it was a bit flat, missing something. A google of possible recipes for spice / ingredient ideas didn't help. I think next time I'll try an indian version and add in some cardamom and maybe some coriander etc. it would be yum!!!
it was very easy to do in the thermomix, though next time i will change it just a little.
I chopped the onion and garlic, then i chopped the potato, added the ghee and then 'fried' for 5 mins. this was a bit too soggy to actually fry, and it did have that uncooked taste for the onion even after all the cooking, so i will saute the onion and garlic first, then add in the potatoes and chop before frying again.
I also found that the soup took a lot longer to cook than i expected (over 20 minutes) but next time I will try to remember to boil my kettle and use boiling water rather than cold!!!
I forgot to weigh anything or write down times etc so i will do that next time :) I'll add a photo just because I can, even though all it will show was how terribly this soup photographs lol
It went down well with the kids but I felt it was a bit flat, missing something. A google of possible recipes for spice / ingredient ideas didn't help. I think next time I'll try an indian version and add in some cardamom and maybe some coriander etc. it would be yum!!!
it was very easy to do in the thermomix, though next time i will change it just a little.
I chopped the onion and garlic, then i chopped the potato, added the ghee and then 'fried' for 5 mins. this was a bit too soggy to actually fry, and it did have that uncooked taste for the onion even after all the cooking, so i will saute the onion and garlic first, then add in the potatoes and chop before frying again.
I also found that the soup took a lot longer to cook than i expected (over 20 minutes) but next time I will try to remember to boil my kettle and use boiling water rather than cold!!!
I forgot to weigh anything or write down times etc so i will do that next time :) I'll add a photo just because I can, even though all it will show was how terribly this soup photographs lol
19.11.09
Quick & Easy Potato, Pea & Cauliflower Curry (GF)
based on a recipe from jacki passmore's curry in a hurry book
makes enough for 6 adults as the only dish, or halve the recipe to use as a side dish.
1 Large onion, sliced
oil
2 cloved garlic, peeled & chopped
1/2 tspn turmeric
4 tspns Thai Mussamun Curry Paste (check the label for gluten)
2 tspns vegetable stock concentrate (or 2 GF stock cubes, crumbled)
1/2 - 3/4 cup water
8-10 Desiree (pink skinned) chat potatoes, scrubbed and quartered
1 medium cauliflower, cut into pieces the same size as the potatoes
1 cup of frozen peas
chopped coriander and steamed basmati rice to serve
heat oil in a large wok or pan, add onion and fry over medium heat until translucent
Add garlic, turmeric, curry paste, stock and water and stir well. heat and add potatoes. cover and cook for about 5-8 minutes.
add cauliflower and peas, stir well, re-cover and cook for another 8-10 minutes until all vegies are tender.
sprinkle with coriander and serve with rice.
note: this is a very mild curry.
makes enough for 6 adults as the only dish, or halve the recipe to use as a side dish.
1 Large onion, sliced
oil
2 cloved garlic, peeled & chopped
1/2 tspn turmeric
4 tspns Thai Mussamun Curry Paste (check the label for gluten)
2 tspns vegetable stock concentrate (or 2 GF stock cubes, crumbled)
1/2 - 3/4 cup water
8-10 Desiree (pink skinned) chat potatoes, scrubbed and quartered
1 medium cauliflower, cut into pieces the same size as the potatoes
1 cup of frozen peas
chopped coriander and steamed basmati rice to serve
heat oil in a large wok or pan, add onion and fry over medium heat until translucent
Add garlic, turmeric, curry paste, stock and water and stir well. heat and add potatoes. cover and cook for about 5-8 minutes.
add cauliflower and peas, stir well, re-cover and cook for another 8-10 minutes until all vegies are tender.
sprinkle with coriander and serve with rice.
note: this is a very mild curry.
19.5.09
Mexican Chicken Meatloaf (GF & TMX)
based on this somewhat confusing recipe i made this last night - it was delicious though it still needs some tweaking.
Meatloaf
2 cloves Garlic
around 500-750g chicken meat - breasts, thighs or a combination, still slightly frozen and diced
1/2 bunch fresh coriander
2 Eggs
50g Rice Crumbs (i used Casalare brand)
1/2 tspn chicken stock concentrate or 1 tspn GF stock powder
1 1/2 - 2 tabs taco spice mix
Vegetables of your choice - sweet potato, plain potato quartered, carrot roughly chopped, green beans topped and tailed
Meatloaf Method
Place garlic & coriander for sauce & meatloaf into TM bowl and chop for 6 seconds on speed 6. Place half in a bowl and keep for sauce.
Add cubed chicken into bowl. Set dial to closed lid position and pulse meat 8 to 10 times on Turbo to mince.
Add remaining ingredients except vegetables and set dial to closed lid position and pulse 5 times on Turbo again. Mix for 20 seconds on speed 5.
Remove mixture from the bowl and shape into one or two large loavesthe length of the varoma (depending on how much chicken used).
Spray Varoma dish with oil, place meatloaf longways across the centre of the dish (or if you have 2 loaves, place them across the varoma) and pack vegetables loosely around it. *
Sauce
2 cloves Garlic
1 small Onion, peeled and halved
1/2 bunch fresh coriander
1 Celery stick, roughly chopped
40g Oil
150g White Wine
2 tins 400g Peeled Tomatoes
1 Sweet potato, cut into 1" dice
1 Carrot, roughly chopped
1 large Potato, cut into 1" dice
1 green capsicum, cored and cut into 8 pieces
1/2 tspn chicken stock concentrate or 1 tspn GF stock powder
1 1/2 - 2 tabs taco spice mix
jalapeno peppers to taste (optional)
Method for Sauce
Place garlic, onion, coriander and celery into the TM bowl and chop for 3 seconds on speed 5.
Add oil and sauté for 3 minutes at 100°C on speed 1. (I forgot this bit and it was fine without it ;))
Add remaining ingredients including vegetables and cook for 5 minutes at Varoma temperature on speed 1.
Place Varoma dish with meatloaf into position and cook for 35 minutes on speed 2 at Varoma temperature. *
Serve on large platter together with vegetables and pour sauce over.
* i didn't weigh my chicken but am guessing i had around 750g and had only made one long loaf. the 35 minutes was not long enough to cook it through - it was only half cooked, but the vegies were all done or overdone (i had added the beans and julienned carrots after the potatoes had cooked for 10-15 mins). Next time I will probably cook it in 2 loaves for 45 minutes, but only add the larger vegies in the last 30 minutes, and the smaller ones for the last 15 minutes. Once i get this recipe so i'm happy with it i will update :D
PS: i have to say that even though this was delicious and sounds like kid-friendly food my kids had conniptions over it and emelia only ate the chicken, ryan only ate the potato and rora refused to eat even one bite LOL
Meatloaf
2 cloves Garlic
around 500-750g chicken meat - breasts, thighs or a combination, still slightly frozen and diced
1/2 bunch fresh coriander
2 Eggs
50g Rice Crumbs (i used Casalare brand)
1/2 tspn chicken stock concentrate or 1 tspn GF stock powder
1 1/2 - 2 tabs taco spice mix
Vegetables of your choice - sweet potato, plain potato quartered, carrot roughly chopped, green beans topped and tailed
Meatloaf Method
Place garlic & coriander for sauce & meatloaf into TM bowl and chop for 6 seconds on speed 6. Place half in a bowl and keep for sauce.
Add cubed chicken into bowl. Set dial to closed lid position and pulse meat 8 to 10 times on Turbo to mince.
Add remaining ingredients except vegetables and set dial to closed lid position and pulse 5 times on Turbo again. Mix for 20 seconds on speed 5.
Remove mixture from the bowl and shape into one or two large loavesthe length of the varoma (depending on how much chicken used).
Spray Varoma dish with oil, place meatloaf longways across the centre of the dish (or if you have 2 loaves, place them across the varoma) and pack vegetables loosely around it. *
Sauce
2 cloves Garlic
1 small Onion, peeled and halved
1/2 bunch fresh coriander
1 Celery stick, roughly chopped
40g Oil
150g White Wine
2 tins 400g Peeled Tomatoes
1 Sweet potato, cut into 1" dice
1 Carrot, roughly chopped
1 large Potato, cut into 1" dice
1 green capsicum, cored and cut into 8 pieces
1/2 tspn chicken stock concentrate or 1 tspn GF stock powder
1 1/2 - 2 tabs taco spice mix
jalapeno peppers to taste (optional)
Method for Sauce
Place garlic, onion, coriander and celery into the TM bowl and chop for 3 seconds on speed 5.
Add oil and sauté for 3 minutes at 100°C on speed 1. (I forgot this bit and it was fine without it ;))
Add remaining ingredients including vegetables and cook for 5 minutes at Varoma temperature on speed 1.
Place Varoma dish with meatloaf into position and cook for 35 minutes on speed 2 at Varoma temperature. *
Serve on large platter together with vegetables and pour sauce over.
* i didn't weigh my chicken but am guessing i had around 750g and had only made one long loaf. the 35 minutes was not long enough to cook it through - it was only half cooked, but the vegies were all done or overdone (i had added the beans and julienned carrots after the potatoes had cooked for 10-15 mins). Next time I will probably cook it in 2 loaves for 45 minutes, but only add the larger vegies in the last 30 minutes, and the smaller ones for the last 15 minutes. Once i get this recipe so i'm happy with it i will update :D
PS: i have to say that even though this was delicious and sounds like kid-friendly food my kids had conniptions over it and emelia only ate the chicken, ryan only ate the potato and rora refused to eat even one bite LOL
25.4.09
Curry Vegie Fritters (GF, TMX)
I'm not going to post the method, as this is more a record of ingredients for me :) This recipe is in the new "A Taste of Vegetarian" cookbook from Thermomix. it is vegan and a perfect recipe to use up leftover veg in your fridge ;) here is the gluten free version i made tonight which was YUM!!!! 5/5!
it's a funny recipe though - you swear there's no way it's enough batter for that amount of veg but it's perfect!
600g roughly chopped veg - i used 1 onion, 1 small yellow capsicum (though something red would have been great ;)) half a small cauliflower, some beans and 3 small potatoes, plus half a bunch of finely chopped coriander
3 corn cobs, kernels removed
2 cloves garlic
110g gluten free plain flour (i used white wings)
80g besan / chickpea flour
1 tspn garam masala (made in tmx ;))
1 tspn curry powder
210g water
oil for frying
** see the recipe book for the method!
as i didn't have any avocado to make the salsa the book suggests and dh doesn't like it, i just mixed natural yoghurt and sweet chilli sauce, though i'd thought a spiced yoghurt (with cumin, coriander, S&P and fresh mint) would have been great, but couldn't be bothered to do it loli think that these made in teaspoonfuls rather than large spoonfuls would make fantastic finger food for a cocktail party
26.1.09
Easy Potato Salad
inspired by a thread on EB
put water in the thermomix and place in varoma on top around 6 medium potatoes and half a large sweet potatoes quartered. cook for ummm i think it was 5 minutes but could have been 10 (oops) on varoma temp, speed 1
remove the varoma and lid and add the basket and 3 eggs (actually i did 6 but kept the others for the girls. it's best if you use room temp eggs so they don't break with the hot water lol)
cook for 15 minutes on varoma temp, speed 1
in the meantime finely dice some lean bacon (4 shortcut pieces) and fry til crispy
finely chop some garlic (1-2 cloves)
let eggs and potatoes cool to peel & dice - 2cm pieces for the potatoes and 3/4cm pieces of egg (quarter & dice)
in a large bowl mix around 2/3 cup mayo (can make your own in tmx of course, i used a low fat praise one that is also GF) and a little less of plain or greek yoghurt. also add in some S&P, some fresh shredded mint leaves, and the rest of the ingredients.
toss to coat and serve or chill and serve
put water in the thermomix and place in varoma on top around 6 medium potatoes and half a large sweet potatoes quartered. cook for ummm i think it was 5 minutes but could have been 10 (oops) on varoma temp, speed 1
remove the varoma and lid and add the basket and 3 eggs (actually i did 6 but kept the others for the girls. it's best if you use room temp eggs so they don't break with the hot water lol)
cook for 15 minutes on varoma temp, speed 1
in the meantime finely dice some lean bacon (4 shortcut pieces) and fry til crispy
finely chop some garlic (1-2 cloves)
let eggs and potatoes cool to peel & dice - 2cm pieces for the potatoes and 3/4cm pieces of egg (quarter & dice)
in a large bowl mix around 2/3 cup mayo (can make your own in tmx of course, i used a low fat praise one that is also GF) and a little less of plain or greek yoghurt. also add in some S&P, some fresh shredded mint leaves, and the rest of the ingredients.
toss to coat and serve or chill and serve
4.11.08
Where's the green?
ooops! i forgot to put any green on the plate! by the time i realised i couldn't be bothered to do anything lol but this would be delicious with some steamed / sauteed spinach, green peas, beans or any other green that takes your fancy ;) (it's very very rare that i would serve a non-pasta or rice type meal without green, it felt very weird to eat it lol)
it did taste delicious though!! ryan and emelia polished their plates off nearly as quickly as me! (rora didn't eat a single bite for some weird reason, hope she's ok...)
smashed potatoes are so yum and on this ww core plan i am supposed to have 2 tspns of good oil per day. i struggle to add that most days! so i decided to make smashed potatoes, which you have seen elsewhere. if you make them on a tray (i used a baking dish taht was slightly too small) they look impressive for a special occasion, yet they're SO simple :D just steam / boil small scrubbed potatoes (i used nicola) til soft. grease a tray / dish. place potato in dish then squash them with something (i used a potato masher but they started to come out through the masher holes lol). drizzle olive oil over, season with salt and pepper as desired and sprinkle with smoked paprika. bake in a 200'c oven until golden with some cripsy bits.
carrots were baby carrots, peeled and halved. i wanted to make something like honey carrots but can't have honey on the core plan. i also decided to use the heat of the oven. place them in a baking dish with a lid - you want a dish that is just big enough to fit the carrots in. put in about 1-1.5cm of water, one crumbled chicken stock cube, and some sesame seeds. bake til just soft. (all the water evaporated from mine so i thought they'd be awful, especially without honey, but they were soooooo tender and sweet. yum
the sausages were made based on this recipe. i used:
1 small red onion
3 cloves of garlic
several sprigs of garlic
chop on speed 6. i had to scrape down a few times and do a few seconds at a time.
put in some bread crusts - i just used the ends leftover from this morning's loaf (ooops have just realised i wasn't supposed to have any more bread today. oh well, it would have been about 1/10th of a point's worth lol)
again speed 6 til you hear it stop hitting the sides. scrape down and repeat if desired.
add in 1kg premium beef mince (i would have made my own mince but i had mince in the fridge), 500g at a time. i had to use speed 4 to get it to mix thoroughly. just take the lid off and have a look through to make sure there are no unmixed parts.
take handfuls of the mix and roll into sausage shapes (or meatballs or whatever you want).
i cooked mine by placing on a rack, over a dish full of water and baking til brown all over.
this made enough for 2 meals for us.
it did taste delicious though!! ryan and emelia polished their plates off nearly as quickly as me! (rora didn't eat a single bite for some weird reason, hope she's ok...)
smashed potatoes are so yum and on this ww core plan i am supposed to have 2 tspns of good oil per day. i struggle to add that most days! so i decided to make smashed potatoes, which you have seen elsewhere. if you make them on a tray (i used a baking dish taht was slightly too small) they look impressive for a special occasion, yet they're SO simple :D just steam / boil small scrubbed potatoes (i used nicola) til soft. grease a tray / dish. place potato in dish then squash them with something (i used a potato masher but they started to come out through the masher holes lol). drizzle olive oil over, season with salt and pepper as desired and sprinkle with smoked paprika. bake in a 200'c oven until golden with some cripsy bits.
carrots were baby carrots, peeled and halved. i wanted to make something like honey carrots but can't have honey on the core plan. i also decided to use the heat of the oven. place them in a baking dish with a lid - you want a dish that is just big enough to fit the carrots in. put in about 1-1.5cm of water, one crumbled chicken stock cube, and some sesame seeds. bake til just soft. (all the water evaporated from mine so i thought they'd be awful, especially without honey, but they were soooooo tender and sweet. yum
the sausages were made based on this recipe. i used:
1 small red onion
3 cloves of garlic
several sprigs of garlic
chop on speed 6. i had to scrape down a few times and do a few seconds at a time.
put in some bread crusts - i just used the ends leftover from this morning's loaf (ooops have just realised i wasn't supposed to have any more bread today. oh well, it would have been about 1/10th of a point's worth lol)
again speed 6 til you hear it stop hitting the sides. scrape down and repeat if desired.
add in 1kg premium beef mince (i would have made my own mince but i had mince in the fridge), 500g at a time. i had to use speed 4 to get it to mix thoroughly. just take the lid off and have a look through to make sure there are no unmixed parts.
take handfuls of the mix and roll into sausage shapes (or meatballs or whatever you want).
i cooked mine by placing on a rack, over a dish full of water and baking til brown all over.
this made enough for 2 meals for us.
2.11.08
A Moroccan inspired meal for a Summer night
i don't seem to have posted these recipes yet - i can't believe it!
the other night for dinner we had grilled chicken with moroccan spices, cous cous salad and a potato salad with a mix of potatoes including purple congoes :) this is based on a recipe from mum, which i will also post, but which is different from what i made.
grilled chicken with moroccan spices
to serve 6ish
3 chicken breasts, cut into tenderloin sized stripe
2 heaped tspns brazen's moroccan spice blend
cover the chicken all over with the spice blend and leave for 20 minutes or overnight.
grill on a bbq plate (we have an indoor grill, our bbq is broken :() until cooked through.
cous cous salad
maybe around 1 1/2 cups of uncooked cous cous
1 1/2 tspns cumin seeds
1 tspn coriander, ground
1 1/2 tspns chicken stock powder
water to cover (sorry i have no idea how much, maybe 2-3 cups?)
3 tomatoes, diced (remove seeds if you can be bothered)
1 lebanese cucumber, diced
a few sprigs mint, shredded
(other ingredients which would be good in this include half a finely diced red onion, currants - add to the water with the cous cous - and nuts such as cashews, pistachios etc)
bring the water to the boil. turn off heat and add in cous cous (at this stage you can remove extra water if you have too much - you want about 1cm above the level of the cous cous)
add spices and stock powder, stir and cover.
leave for 10 minutes or until all water is absorbed. stir with a fork to fluff and let cool for as long as possible.
mix through the rest of the ingredients and serve. you can eat it at the temperature it comes or chilled.
pretty potato salad
around 6-8 purple congo potatoes, scrubbed but not peeled
around 6-8 small potatoes suitable for a salad (i think i might have used nicola maybe), scrubbed but not peeled
half a finely diced red onion
few sprigs parsley, finely chopped
1/3 cup cashews, toasted *
1 tab olive oil
few tspns of dijon or seeded mustard, to taste
large squeeze of lemon juice
salt & pepper
optional - some crispy diced bacon would be great too
boil the potatoes until they are just cooked, let cool a little and cut into 1" pieces. let them cool as long as you can.
mix everything together well, though gently (you might find it easier to mix the dressing first)
* to toast the nuts just place them in over a medium-low heat in a small pan or pot. keep moving them around every few minutes so they don't burn. you can use the microwave but i find it much easier to burn them than on the stove.
PS: sorry about the picture, blogger is still not making them the size i want :(
Links - Vegetarian / Vegetables #2
first list of links to try here http://brazen20au.blogspot.com/2008/07/links-vegetarian-vegetables.html
baked vegetable jalfrezi
Dhansak (eggplant, pumpkin & lentils, indian)
5 minute indian style cabbage
malai kofta
paneer tikka
Punjabi Aloo Gobi – Spiced Cauliflower and Potatoes
creamy black lentils
dani's greek style baked beans
red kidney bean curry
roasted garlic cauliflower
mediterranean carrot rolls & salad
sweet potato falafel with yoghurt tahini sauce
cauliflower & date curry
paneer pasanda
masoor dal with lemon
malai kofta
baked vegetable jalfrezi
Dhansak (eggplant, pumpkin & lentils, indian)
5 minute indian style cabbage
malai kofta
paneer tikka
Punjabi Aloo Gobi – Spiced Cauliflower and Potatoes
creamy black lentils
dani's greek style baked beans
red kidney bean curry
roasted garlic cauliflower
mediterranean carrot rolls & salad
sweet potato falafel with yoghurt tahini sauce
cauliflower & date curry
paneer pasanda
masoor dal with lemon
malai kofta
14.10.08
Thermomix Potato & Sweet Potato Gnocchi
no pictures sorry, a one hour long tantrum by the 5 year old ensured that, but here is a bit of a method for this. i may need to edit it next time as i'm not sure my brain was really focusing on gnocchi :(
for 4-6 people
350g Sweet potato, peeled and cubed
650g desiree potatoes, peeled and cubed
1 egg
2+ cups flour
salt & pepper
steam the potatoes & sweet potatoes. i did mine in the microwave but of course you could do it in the varoma if you wanted and didn't have your mind on when the noise was going to stop...
(you would probably use about 500g water, 12-15 mins (??) varoma temp, speed 2
they need to be really soft but not falling apart.
drain them well and let them cool as much as you can (last time i kept them in teh fridge overnight and this worked well.
put about 500g in the tmx and chop til they're fine - but be careful! you don't want to make glue out of them! (have done that before with a food processor, NOT pretty!) i did speed 6 for about 30-40 seconds i think.
remove to another bowl and repeat. add the first batch back in and add the other ingredients.
mix on speed 6 until well mixed, again keep an eye out for gluey tendencies! i was very distracted by the 5yo at this stage and mine was done for 2 minutes and was OK thank goodness, so glue must be less likely at this stage ;p
put a large pot of water on to boil.
remove from tmx and place on a floured surface. knead until smooth, adding extra flour until the dough is no longer sticky. my dough was very sticky at this stage (i think the sweet potatoes have more water than regular potatoes) so i had to add a LOT of extra flour, but it was fine in the end.
cut the dough into 4-6 pieces and then take one. roll out on the floured surface until you have a sausage that is about 2cm thick. cut into 1cm pieces with a knife (i used a bread knife so i didn't cut my silicone mat). i actually just cook them like that because we don't care what they look like!
but if you want them to look pretty like "real" gnocchi just roll them a little into a ball then press into shape with a fork.
to cook them you need boiling water - just drop one sausage worth of gnocchi in at a time (i found it took the exact time to make the next sausage-worth as it did to cook each batch of gnocchi). they are cooked when they flat on the surface - use a large flat slotted spoon to remove & drain them. you can serve them straight into a bowl.
top with sauce and cheese as desired.
of course you can swap the sweet potato for pumpkin, or use more potato and a little black olives etc etc - the options are endless!
for 4-6 people
350g Sweet potato, peeled and cubed
650g desiree potatoes, peeled and cubed
1 egg
2+ cups flour
salt & pepper
steam the potatoes & sweet potatoes. i did mine in the microwave but of course you could do it in the varoma if you wanted and didn't have your mind on when the noise was going to stop...
(you would probably use about 500g water, 12-15 mins (??) varoma temp, speed 2
they need to be really soft but not falling apart.
drain them well and let them cool as much as you can (last time i kept them in teh fridge overnight and this worked well.
put about 500g in the tmx and chop til they're fine - but be careful! you don't want to make glue out of them! (have done that before with a food processor, NOT pretty!) i did speed 6 for about 30-40 seconds i think.
remove to another bowl and repeat. add the first batch back in and add the other ingredients.
mix on speed 6 until well mixed, again keep an eye out for gluey tendencies! i was very distracted by the 5yo at this stage and mine was done for 2 minutes and was OK thank goodness, so glue must be less likely at this stage ;p
put a large pot of water on to boil.
remove from tmx and place on a floured surface. knead until smooth, adding extra flour until the dough is no longer sticky. my dough was very sticky at this stage (i think the sweet potatoes have more water than regular potatoes) so i had to add a LOT of extra flour, but it was fine in the end.
cut the dough into 4-6 pieces and then take one. roll out on the floured surface until you have a sausage that is about 2cm thick. cut into 1cm pieces with a knife (i used a bread knife so i didn't cut my silicone mat). i actually just cook them like that because we don't care what they look like!
but if you want them to look pretty like "real" gnocchi just roll them a little into a ball then press into shape with a fork.
to cook them you need boiling water - just drop one sausage worth of gnocchi in at a time (i found it took the exact time to make the next sausage-worth as it did to cook each batch of gnocchi). they are cooked when they flat on the surface - use a large flat slotted spoon to remove & drain them. you can serve them straight into a bowl.
top with sauce and cheese as desired.
of course you can swap the sweet potato for pumpkin, or use more potato and a little black olives etc etc - the options are endless!
4.10.08
a Thermomix dinner
with rain and cooler weather tonight (and a huge lunch out) geoff wanted to make soup for dinner, so i suggested he try Lexie's lentil soup, with some TM31 bread on the side. (well actually i suggested foccacia but he wasn't organised in time to make that)
the soup was very nice and the kids all had THREE serves each!!! wow!
it's very garlicky and otherwise very smooth and creamy tasting, you'd never know it's sort of healthy lol
i do love the TM31 bread. ok so it's not light and fluffy like foccacia but it's so quick and easy to make and it's got to be better for you! it's made with whole wheat which is ground up in the thermomix - hence the darker colour you can see in the photo above.
it's not sandwich bread, but great as a dinner accompaniment.
thanks for the recipe lexie!
28.9.08
Hungarian Potato Casserole
thanks to Sharon, an online friend :) (hi sharon!)
you can also use chorizo or i'm guessing most other kinds of salami like sausage
1kg potatoes chopped into bite size chucks...not too small or they go too smooshy
I tub tomato paste
4 rashers of bacon, chopped
I big onion chopped
2 Tbsp sweet paprika
3-4 cups water
250g Polish sausage quartered and sliced...how thick is up to you but I cut mine about 3mm?
I do it in my cast iron pot on the stove, but Mum used the electric frypan or a big saucepan.
Fry onion and bacon, add chopped potatoes and polish sausage.
Mix 3 cups water with paprika and tomato paste in a jug, pour into pan.
Bring it to the boil, turn down low and cover. you might need to add extra water...just check.
It's cooked when the potatoes are soft and kind of smooshy.
you can also use chorizo or i'm guessing most other kinds of salami like sausage
1kg potatoes chopped into bite size chucks...not too small or they go too smooshy
I tub tomato paste
4 rashers of bacon, chopped
I big onion chopped
2 Tbsp sweet paprika
3-4 cups water
250g Polish sausage quartered and sliced...how thick is up to you but I cut mine about 3mm?
I do it in my cast iron pot on the stove, but Mum used the electric frypan or a big saucepan.
Fry onion and bacon, add chopped potatoes and polish sausage.
Mix 3 cups water with paprika and tomato paste in a jug, pour into pan.
Bring it to the boil, turn down low and cover. you might need to add extra water...just check.
It's cooked when the potatoes are soft and kind of smooshy.
27.9.08
31.8.08
Potato Gnocchi - wow!
i always thought that potato gnocchi would be too hard to make. but i was wrong! very wrong!
well, maybe it's harder without a thermomix, i'm not sure :p
anyway, i made it and it was very good. i doubt i'll buy it again if i can help it! i think i'll have the occasional gnocchi making session and then freeze quantities for quick dinners. i have to admit that i didn't 'pretty' mine up ie: roll into balls and press with a fork, but once they had sauce on them no one would know.
i used a combination of recipes from taste and used 1kg of potatoes which gave us just a little more than we needed for all 5 of us. other ingredients were salt (i use vegemare), plain flour and an egg.
http://www.taste.com.au/recipes/8775/step+by+step+gnocchi
http://www.taste.com.au/recipes/2446/potato+gnocchi
i cooked the potatoes whole then i acutally refridgerated them for 24 hours as i wasn't feeling well enough to make the gnocchi on thursday night. i then peeled them, cut them into quarters or eighths and put them in the thermomix. i think next time i will chop them up in smaller quantities, about 300g at a time. as it was i used the interval setting with constant scrapedowns and stirs with the spatula, as well as having the spatula in the top, trying to mix as it chopped. it mostly did an ok job though there were some chunky bits (that didn't matter in the finished product). i added the other ingredients and had to mix on about 6 to get anything to happen! i only did that for a very short time then tipped it out and kneaded by hand for a minute or two. divided into about 6 or 8 pieces, rolled into 2cm 'snakes', cut into 1cm pieces and cooked them a serve at a time with a slotted spoon.
no comment on the sauce, it wasn't a success and i won't make it again! (undercooked onions)
27.8.08
Sloppy Joes...
In Australia a sloppy joe is a sweatshirt. In America it is a yummy messy food that kids and adults alike enjoy.
Elise on Simply Recipes just posted a recipe for sloppy joes which i went on to my mum as a suggestion for Thursday night dinners (my sister and nephew eat there every thursday. we only go every month or two but it makes it a bit more complex trying to find something everyone will eat!). as we were chatting i remembered that i had a different version that was served with wedges and sour cream that was really yummy and went in search of it. It's originally from an Australian Women's Weekly cookbook.
potato wedges with sloppy joe topping
4 medium potatoes (or a packet of frozen wedges)
2 tabs olive oil
1 clove garlic, crushed
1 large brown onion, chopped finely
1 small green capsicum, chopped finely
1 trimmed celery stick, chopped finely (i usually add more as it gets wasted otherwise!)
150g beef mince
2 tabs mild american mustard
2 tabs cider vinegar
1 cup tomato sauce
1/2 cup coarsely grated cheddar cheese
2 green onions, sliced thinly
1. preheat oven to hot
2. cut each potatoes in 8 wedges, place in shallow baking dish, drizzled with half of the oil
3. roast, uncovered, in hot oven 30 mins or until tender
4. meanwhile, heat remaining oil in fryin gpan; cook garlic, onion, capsicum and celcery, stirring, until vegies soften. add mince, cook, stirring, until changed in colour. stir in mustard, vinegar and sauce, bring to a boil. reduce heat, cook, stirring, until sloppy joe is cooked through and slightly thickened.
5. serve wedges topped with sloppy joe mix, top with cheese and green onion.
when i do it in the slow cooker i fry the mince and onion ** and then put it all in the slow cooker to cook. takes 2-4 hours.
** when i'm organised i will fry up several kilos of mince and chopped onions and freeze into 500g portions, great for quick meals
Elise on Simply Recipes just posted a recipe for sloppy joes which i went on to my mum as a suggestion for Thursday night dinners (my sister and nephew eat there every thursday. we only go every month or two but it makes it a bit more complex trying to find something everyone will eat!). as we were chatting i remembered that i had a different version that was served with wedges and sour cream that was really yummy and went in search of it. It's originally from an Australian Women's Weekly cookbook.
potato wedges with sloppy joe topping
4 medium potatoes (or a packet of frozen wedges)
2 tabs olive oil
1 clove garlic, crushed
1 large brown onion, chopped finely
1 small green capsicum, chopped finely
1 trimmed celery stick, chopped finely (i usually add more as it gets wasted otherwise!)
150g beef mince
2 tabs mild american mustard
2 tabs cider vinegar
1 cup tomato sauce
1/2 cup coarsely grated cheddar cheese
2 green onions, sliced thinly
1. preheat oven to hot
2. cut each potatoes in 8 wedges, place in shallow baking dish, drizzled with half of the oil
3. roast, uncovered, in hot oven 30 mins or until tender
4. meanwhile, heat remaining oil in fryin gpan; cook garlic, onion, capsicum and celcery, stirring, until vegies soften. add mince, cook, stirring, until changed in colour. stir in mustard, vinegar and sauce, bring to a boil. reduce heat, cook, stirring, until sloppy joe is cooked through and slightly thickened.
5. serve wedges topped with sloppy joe mix, top with cheese and green onion.
when i do it in the slow cooker i fry the mince and onion ** and then put it all in the slow cooker to cook. takes 2-4 hours.
** when i'm organised i will fry up several kilos of mince and chopped onions and freeze into 500g portions, great for quick meals
24.8.08
An Indian Themed Sunday Dinner
mmmmm
the butter chicken was better. however i burnt the spices :( plus it still seemed to be not quite right. i'm happy enough to keep playing with the same recipe though :)
to go with it i made a potato, spinach & chickpea curry, based on this one (though i make similar ones all the time, i was just looking for some inspiration for something different, which i didn't get lol)
Ryan loved the vegies, in particular the chickpeas. i think he is most likely to be a vegetarian as he gets older ;)
here's the recipe (all quantities approximate as usual!) :
potato, spinach & chickpea curry
2 tspns ghee
melt in a large pan
1 red or brown onion, finely chopped
2-3 cloves garlic, finely chopped
2 tspns garam masala
2 tspns black mustard seeds
2 tspns cumin seeds
2 tspns coriander ground
1-1.5 tspns turmeric
lightly fry until the onion is soft and the mustard seeds pop a little
2 medium large pink or red skinned potatoes, scrubbed and cut into 1cm dice
add in, stir well to coat
chicken stock powder (2 tspns) or cubes (2)
water - start with 1/2 cup and add more as needed
chickpeas - 1 tin drained
add to potatoes, stir to mix, cover loosely and leave to cook for around 10-15 minutes, stirring occasionally
1-2 bunches english or baby spinach, washed and ends trimmed off
place on top of potatoes, cover and leave to wilt for 5 minutes.
when wilted stir well.
add some yoghurt if desired.
serve :)
the butter chicken was better. however i burnt the spices :( plus it still seemed to be not quite right. i'm happy enough to keep playing with the same recipe though :)
to go with it i made a potato, spinach & chickpea curry, based on this one (though i make similar ones all the time, i was just looking for some inspiration for something different, which i didn't get lol)
Ryan loved the vegies, in particular the chickpeas. i think he is most likely to be a vegetarian as he gets older ;)
here's the recipe (all quantities approximate as usual!) :
potato, spinach & chickpea curry
2 tspns ghee
melt in a large pan
1 red or brown onion, finely chopped
2-3 cloves garlic, finely chopped
2 tspns garam masala
2 tspns black mustard seeds
2 tspns cumin seeds
2 tspns coriander ground
1-1.5 tspns turmeric
lightly fry until the onion is soft and the mustard seeds pop a little
2 medium large pink or red skinned potatoes, scrubbed and cut into 1cm dice
add in, stir well to coat
chicken stock powder (2 tspns) or cubes (2)
water - start with 1/2 cup and add more as needed
chickpeas - 1 tin drained
add to potatoes, stir to mix, cover loosely and leave to cook for around 10-15 minutes, stirring occasionally
1-2 bunches english or baby spinach, washed and ends trimmed off
place on top of potatoes, cover and leave to wilt for 5 minutes.
when wilted stir well.
add some yoghurt if desired.
serve :)
2.8.08
Potato, Bean & Bacon Salad
POTATO, BEAN AND BACON SALAD
one of mum's :)
500g beans. trimmed and cut into 5cm pieces
500g potatoes
2 medium tomatoes. cut in wedges
1/4 tsp salt
freshly ground black pepper
3 rashers bacon cut into strips
1 tab margarine
1 medium onion
1/4 cup vinegar
1/4 cup chopped parsley
Cook beans in large saucepan. Remove and drain. Add potatoes and simmer till tender (15mins). Drain, peel and slice
Put beans in middle of dish. Arrange potato slices and tomato wedges around. Sprinkle with salt and pepper.
In small frying pan sauté bacon in butter until crisp. Add onion and cook till tender. Add vinegar. Heat till boiling. Pour over beans, pots and toms.
Sprinkle with parsley....toss together just before serving
one of mum's :)
500g beans. trimmed and cut into 5cm pieces
500g potatoes
2 medium tomatoes. cut in wedges
1/4 tsp salt
freshly ground black pepper
3 rashers bacon cut into strips
1 tab margarine
1 medium onion
1/4 cup vinegar
1/4 cup chopped parsley
Cook beans in large saucepan. Remove and drain. Add potatoes and simmer till tender (15mins). Drain, peel and slice
Put beans in middle of dish. Arrange potato slices and tomato wedges around. Sprinkle with salt and pepper.
In small frying pan sauté bacon in butter until crisp. Add onion and cook till tender. Add vinegar. Heat till boiling. Pour over beans, pots and toms.
Sprinkle with parsley....toss together just before serving
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