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CHEESE AND POTATO NESTS (serves 6)
1 tbsp soft butter
500g waxy potatoes
1 onion, finely chopped
1 garlic clove, finely chopped
1 bay leaf
200g lardons or cubes of smoked bacon
100ml dry white wine
250g Reblochon cheese, cubed
Preheat the oven to 180°C/350°F/Gas 4 and brush a six-hole muffin tin with the soft butter.
Peel the potatoes and use the julienne blade on a mandoline to make thin matchsticks (or slice by hand).
Put the onion, garlic, bay leaf and lardons into a large non-stick frying pan and cook until the lardons are golden-brown. Add the wine and reduce until only a couple of tablespoons of liquid remain. Remove the bay leaf.
Stir in the potato matchsticks and take off the heat, then stir in the Reblochon cubes.
Divide the potato mix between the six holes in the muffin tin and bake for 15–20 minutes or until golden-brown and bubbling. Serve hot.
Recipes from Little Paris Kitchen by Rachel Khoo (Michael Joseph, 2012). Text © 2012 by Rachel Khoo. Photography by David Loftus. http://www.sbs.com.au/food/recipe/18008/Cheese_and_potato_nests
SPANISH OMLETTE (serves 4)
5 Large spuds, peeled, sliced, washed (try to drain off as much water as possible) and lightly sprinkled with salt
1/2 a white onion, chopped
3 cloves of garlic, minced
salt & pepper
Heat some olive oil in a 7-9 inch skillet and add the potato slices (do it carefully as the oil needs to be very hot and it will splatter). Keep the potato moving around so they don't stick together and flip them over or turn but try not to mush them up - we want them to lightly brown, so for about 5 minutes.
Add your garlic and onions to the potatoes leaving the heat as it is and continue to move it around until the potatoes are tender.
Whisk the eggs together in a large bowl, add some salt and pepper. Add the cooked potato mixture to the bowl and stire it all to coat with the egg. Folding works best here so you don't mush up and break the potato too much. Put this mixture back into your pan - which should be very hot and had a touch more oil put in - and then turn the pan down to medium so it continues to cook. Shake the pan a bit so that the mixture half sets.
Use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so you don't burn yourself). Add a touch more oil to the pan and slide the omlette back into the skillet so it can cook on it's uncooked side. Cook until it's completely set. Allow the omelette to cool, and then cut into wedges.
Season with salt and pepper, maybe some lemon juice or perhaps some paprika... up to your taste. Serve with a side salad or it's great cut into smaller chunks at a picnic.
You can add anything you want to this dish, treat it like a fritatta or a regular omlette - add bacon, cheese, tomatoes, chillis, chorizo... anything you want!
*Thanks to spain-receipes.com for the inspiration!
POTATO BAKE BY NAT
Large spuds (one per person, or just however many to fill up your baking dish)
500ml cream - use light cream
An amount of grated light cheese (I use light so it's not too oily)
Spring onions - chopping finely
1 packet of french onion soup mix
Peel and cook the potatoes until they are JUST cooked, let cool otherwise you'll burn your hands, and chop into slices - not chips, SLICES!
Then we layer in the baking dish! Layer of spuds, sprinkle some chopping spring onions, sprinkle some of the french onion soup mix, sprinkle some cheese and then another layer of spuds. Keep going until the whole baking dish is full.
Pour the cream over the top of the potatoes, and finish off with a layer of cheese. If you're presenting it on the table, sprinkle some paprika over the top of the cheese.
Bake in the oven on about 180ºC for about an hour. Just test it to make sure it's not burning and it's heated through. Let it sit for about 30 minutes before serving - it will be REALLY hot. It's fantastic hot or cold!
If you want to be a bit different, add some chopped cooked bacon, some peas, or some caramelised onions mmmmmm yum yum yum.
MANDA's TATER SALAD
Small Taters - cooked with jackets on or off, your choice
Hellmans Whole Egg Mayo
Bacon - fried til crisp (substitute for pancetta if you're feeling fancy)
Just put it all together layer by layer – put it together warm or hot so the cheese she melts mmmmmmmm
Recipe supplied by Amanda Emery
A quantity of Spuds – cut in half and sit on flat base
Part boil them
Slice thinly down the potatoes (around entire spud) then sit on a tray
Brush with melted butter or spray with olive oil
Sprinkle with paprika, pepper or salt (to your taste)
Put in pre-heated oven at 180ºC until cooked through
The outsides will sizzle and pop a bit and then they go crispy
Serving suggestion: have as they are, or serve with a blob of sour cream and sprinkle of chopped chives.