FOOD & DRINK
June 19, 2012
Meat (pork) lasagne - proper lasagne
(serves 6, preparation time 10 minutes, cooking time 1.5 hours)
June 14, 2012
Onion tart with wholemeal pastry (v)
(preparation time 1 hour, cooking time 1 hour)
April 25, 2012
(Preparation time 20 minutes, cooking time 45 at least possibly 1h 15 mins)
March 11, 2012
Spicy chorizo jambalaya
(serves 4, preparation time 10 minutes, cooking time 20 - 45 depending on rice used)
Walnut and black pepper oatcakes
(makes about 20, preparation time 20 minutes, cooking time 15 minutes)
January 22, 2012
January 21, 2012
Rhubarb and almond cake
(preparation time 30 minutes, 40 - 1h 20 minutes baking time)
December 11, 2011
Ragu sauce (v)
(serves 6, preparation time 20 minutes, cooking time 2 hours plus)
November 30, 2011
(preparation time 25 minutes, 40 minutes baking time)
November 14, 2011
January 9, 2011
I have made this recipe two ways, once as a mash and once as a puree. Both work well and it really depends on the consistency that you require.
If you want a puree then I would put the ingredients into a blender until they are smooth.
If you want a mash then use a potato masher and less creme fraiche.
Here’s what you do:
Step 1 - Chop the potatoes and celeriac into even sized pieces, about 2cm cubes.
Step 2 - Boil the potatoes, celeriac, garlic and salt for ten minutes (until they are tender) and then drain.
Step 3 - Choose whether you are going to make mash or puree and add the butter, creme fraiche and black pepper. Blend to your desired consistency.
Step 4 - Put the potatoes into the hot oil and allow them to fry until they are golden brown. This should take about 8 minutes.
Step 5 - Turn the chips out onto kitchen towel to drain off any excess oil and then serve.
Kitchen implements required:
chilli con carne