Irish potato pancakes are delicious and a wonderful way to use leftover mashed potatoes. They are crispy on the outside and soft and fluffy on the inside. This simple recipe offers two ways to cook them; fried in a heavy based pan or oven baked. They make the perfect accompaniment for any meal; made ahead with bacon or baked beans for breakfast, or with sausages … Continue reading Irish Potato Pancakes
The weather in Sydney is getting colder as we head toward winter and Cottage Pie is a great warming dish of beef cooked with carrot, celery, onion and garlic in a thick tasty gravy and baked with a layer of mashed potato. It is hearty and satisfying comfort food. Classic Cottage Pie Ingredients: 500 g lean beef mince 1 large stick of celery, finely chopped … Continue reading Classic Cottage Pie
Well made gnocchi are a delight to eat and are delicious little pillow dumplings served with a good homemade tomato sauce. Gnocchi are easy to make but success depends on choosing the right potatoes. They should be old potatoes that are dry and so, when cooked, will need less flour which in turn makes the gnocchi light and fluffy and a pleasure to eat. I … Continue reading Potato Gnocchi
Spiced Parsnip and Potato Soup Parsnips are in season and are delicious baked and used to make soups. This recipe adds spices to a classic parsnip soup. It is so easy to make by baking the parnips and potatoes to bring out their flavour. Ingredients: 750g young parsnips, peeled and cut in half lengthwise and then into 1.5 cm slices 2 large potatoes, peeled … Continue reading Spiced Parsnip and Potato Soup
Here is a way to use any root vegetables that you have to make a delicious and warming winter soup. Roasting the vegetables and caramelising the onions heightens the flavour of this soup. Serve with root vegetable chips made from the recipe included. Roasted Root Vegetable Soup Ingredients: 3 parsnips 2 carrots 2 sticks of celery 1 leek 1 onion. sliced 1 swede 2 large … Continue reading Roasted Root Vegetable Soup
This pie is a variation on the classic egg and bacon pie with the addition of oven roasted vegetables – potatoes, two kinds of cabbage, leeks, caramelised onions, bacon and roasted capsicum. Half of the baked vegetables will make this delicious pie and the rest of the vegetables can be eaten alongside the pie or later, for a tasty accompaniment for meat. Roasted Potato, Cabbage, … Continue reading Roasted Potato, Cabbage, Leek and Bacon Pie
Roasting vegetables brings out their flavours so I have chosen to use this method to make the classic Leek and Potato soup, a satisfying soup with the delicate flavour of leeks. Roasted Leek and Potato Soup Ingredients: 6 medim or 3 large potatoes 2 leeks, cleaned well and sliced 3 French shallots, chopped 2 Tblsp olive oil freshly ground pepper and salt 1/4 cup of … Continue reading Roasted Leek and Potato Soup
2016 is the International Year of Pulses and over the year we will be bringing you some interesting recipes to join in the celebration of these nutritious foods. We will try to share recipes that add pulses to seasonal vegetables so that each month you will have some new ways to add pulses to your diet. Our first recipe uses red lentils, French shalllots, herbs … Continue reading Red Lentil and Potato Patties
This dish is from the Friuli region of Italy and is traditionally made with potatoes and Montasio cheese, a semi-hard creamy regional friulian cheese. Here in Sydney this cheese is available at good cheese stockists but it can be substituted with Gruyère or even a good mild Cheddar. This Frico makes a great accompaniment to meat dishes or served on its own with a nice … Continue reading Frico of Potato and Cheese
This is a Mediterranean style potato salad that brings together roasted capsicum, red onion with a light vinaigrette. A perfect salad to accompany grilled meats. Potato and Roasted Capsicum Salad Ingredients 6 large desiree potatoes 1 large red capsicum 1 medium red onion, cut into fine rings then cut in half to form strips 1 large clove of garlic, minced 1/4 cup parsley, chopped 5 … Continue reading Potato and Roasted Capsicum Salad
The Grantham Gardener 