Posts Tagged “potatoes”
Seasonal Vegetable Pizza Jump into spring with the new Jersey Royal season and rustle up this fresh and flavorsome recipe to enjoy with lighter evenings and warmer weather. Jersey Royals will start to fill the shelves in the next few weeks so get your hands on this seasonal staple. Ingredients Serves: 4 Prep time: 25…
From Whole Foods Market Serves 8 Everybody will say how good this is – and nobody will know how good it is for you. If you happen to have leftovers, it’s also great for breakfast or dessert. For an extra sweet touch, add chopped fresh pineapple or use pineapple juice instead of orange juice….
Looking for an easy mashed potato recipe? James Martin’s creamy champ is perfect with sausages or pork chops. From BBC Food Ingredients 1.35kg/3lb potatoes, well scrubbed and left whole in their jackets 290ml/½ pint milk 85g/3oz butter salt and white pepper 1 large bunch spring onions, finely chopped Method Boil the potatoes in…
From BBC Food These crispy potato slices with smoked salmon and homemade horseradish cream make a tasty starter or canapé. Ingredients For the potato wafers 4-6 medium Kerr’s Pink potatoes or other floury potato vegetable oil, for frying For the horseradish cream 30g/1oz freshly grated horseradish 60ml/2fl oz mayonnaise 4 tbsp crème fraîche…
From Whole Foods Market Serves 8 This occasion-worthy side dish serves as an appetizer for parties, too. If you’re serving a spiral-sliced ham as the main course, remove a little bit from it ahead of time for this recipe, or feel free to use beef brisket or broccoli in place of the ham. Ingredients…
From BBC Food Make this simple supper of a wintry evening, sprinkling over a little grated cheese before cooking for good measure. Ingredients 50g/2oz dripping 2 large onions, finely chopped 2 tbsp olive oil 900g/2lb minced lamb 2 tbsp plain flour 4 bay leaves 4 sprigs fresh thyme 2 tsp anchovy essence 2…
I have only ever met one person who doesn’t like potatoes. What is not to like! They have a mild taste, come in different colours, they change texture depending on cooking method and they are a marvellous vehicle for tangy flavours. It’s not many years ago that most Northern Europeans and Americans would eat potatoes…