Today I have another simple side dish to make for any occasion. It is nice and cheesy with crispy edges. This pie was very tasty and is best enjoyed hot. Also, if you are a gravy fan, it would be nice to drizzle some over the top.
Recipe: Cheesy Potato Pie (serves 4)
100g red Leicester cheese – grated
Splash of milk
1 tsp butter
1 tsp oil
1 tsp diced onion
Peel and dice the potatoes, wash and place in a pan of water to boil until just cooked.
Whilst the potatoes are cooking, heat oil in a small pan and add the onion and kale cooking for 5 minutes, then leave to cool.
Preheat the oven to gas mark 6.
Once the potatoes are cooked, pour off the water and mash with milk and butter until smooth.
Add the kale and cheese to the mash and mix well, spoon the mixture into an oven dish, grating more cheese on top.
Cook the pie in the oven for 45 minutes until the cheese has melted and gone crispy.
I love that potatoes are such a versatile ingredient and you can use them for so many dishes. The hassleback was something I’d seen a while ago and I decided to make it today. I saw a tip online that said to cut the potatoes whilst it rests on a spoon so that you don’t cut it all the way through and that tip worked really well. I used potatoes that were quite small and they took just over an hour to cook. I ate the hasselback potatoes with cheese, baked beans and salad.
Recipe: Hasselback Potatoes (serves 1)
4 small potatoes
Drizzle of oil
Sprinkle of salt, chilli and oregano
Preheat the oven to gas mark 6
Wash the potatoes well, place onto a spoon and slice down the potato making sure not to cut all the way.
Place the potatoes onto a tray, rub a little butter over the top.
Add a drizzle of oil and sprinkle with salt, chilli and oregano.
Bake in the oven for about an hour until cooked right through.
Today’s recipe is such a classic, especially here in the UK and surprisingly I’ve not made it before. It’s pretty simple and mostly consists of mash and meat, however over the years there have been many adaptations in the ingredients giving it much more flavour. I looked around online for inspiration and basically combined a bunch of recipes together and the end result was delicious. I ate it on it’s own but you could always add vegetables on the side like broccoli, carrot or cauliflower.
Classic Cottage Pie recipe (serves 6 hearty portions)
1kg minced beef
3 garlic cloves – crushed
Seasonings: Salt, pepper, chilli, mixed herbs, paprika and turmeric
5 large potatoes – peel, chop, wash
Splash of milk
1 tbsp oil
1/2 onion – finely diced
Splash of red wine
1 tbsp flour
1 tbsp tomato puree
600g chopped tomatoes
1 stock cube
1 tsp sugar
1 1/2 carrot – grated
Firstly, marinate the minced beef with the seasonings and garlic a few hours before starting the cottage pie.
Peel, chop and wash the potatoes, then put them to boil until cooked. Once cooked, drain off the water and cover with the pot lid.
Put the oil in a frying pan and add the onion with a little salt, cover with the lid for a few minutes until soft and add the minced beef. Turn up the heat slightly and cook for 7 minutes until the beef is brown and the liquid has reduced.
Add the splash of wine and again letting the liquid reduce before mixing in the flour, tomato puree, chopped tomatoes, stock cube and sugar.
Let the mixture simmer on a medium heat for 15 minutes and preheat the oven to gas mark 6.
In the meantime, add a splash of milk and butter to the potatoes mashing it all together until smooth.
Turn the heat off from the beef and stir in the peas, sweetcorn and carrot. Pour this into an oven tray, cover with the mashed potato and use a fork to design the top.
Sprinkle a little dried parsley on top and bake in the oven for 50 minutes until golden at the edges.
Hi everyone welcome back to my blog. Today’s recipe features a very versatile vegetable….POTATOES!! You can have it fried, mashed, baked, boiled, wedges or chips, needless to say your options are endless. These chips are filling, full of flavour and go really well as a side to most dishes.
Seasoned Potato Chips recipe (makes 5 potions)
1 tsp paprika
1 tsp garlic powder
1/2 onion powder
1 tsp dried oregano
Pinch of chilli
1 tsp granulated sugar
1 tsp salt
1 tsp black pepper
5 large potatoes – peeled and cut into chip shapes
Oil – to drizzle potatoes
Preheat the oven to gas mark 5 and place a large tray into the oven.
Mix all of the dry seasonings together in a small bowl and set aside.
Peel, chop and wash the potatoes. Cut them into chip shapes and place into the oven tray, drizzling with oil but not too much.
Next sprinkle oven the combined seasonings, mix everything together and cook in the oven for about an hour until cooked through.
Originally, when I was planning this recipe they were supposed to be pakoras but I didn’t get the consistency right and they looked more like fritters but still tasted really good. I’ve left the recipe for the rice down below.
Potato and Kale Fritters (serves 2/3)
125g gram flour or wholemeal
25g self-raising flour
1/4 tsp chilli powder
1/2 tsp garam masala
1/2 tbsp lemon juice
150g potatoes – peeled and cut into cubes
1 spring onion – finely sliced
Handful of kale
Oil – for frying
Prepare the potatoes and in the meantime, place all of the dry ingredients in a bowl with the spring onion and kale, mixing well.
Slowly pour water into the flour mix until it is a runny dropping consistency, then add the lemon juice and set aside for 15 minutes.
Heat some oil in a deep pan and once the potatoes are cooked add to the mixture and combine everything together.
Once the oil is hot enough, keep it on a medium heat gently adding about 5/6 tablespoons of the mixture (depending of the size of your pan) and fry on both sides for about 5 minutes until golden and crispy.
You can serve them immediately or keep in the oven on a very low heat to stay warm.