For those like me who don’t have the meaty option of meatballs, and sausages to make a filling sink your teeth into meal, this might be one for you. It has the flavour of the rich pasta sauce, but the filling yumminess of good old spuds.
- Potatoes 1 1/2 pounds/ approximately .7 kg
- Bell Pepper 1/2 large
- Garlic 2 large cloves
- Olive Oil 1 Tbs
- Basil 1 tsp
- Oregano 1/2 tsp
- Onion Powder 1/2 tsp
- Salt to taste
- Prepared Pasta Sauce (Ragu or similar) 500 g
- Water as need
- Greek Yogurt 2 Tbs
Peel and wash the potatoes, and cut into 1/4 inch cubes. Remove seeds from the pepper and dice onto small pieces. Peel and finely sliver the garlic. Heat the oil in a large frying pan and add the peppers and potatoes. Stir fry until the potatoes begin to brown on all sides. Add the garlic and herbs and continue to stir. Add the sauce to the pan, and add a small small splash of water, and stir. Reduce heat and allow sauce to warm. When it begins to bubble at the sides, stir in the yogurt until well blended and then serve.
I was looking for something a little different to do with my pantry items, so decided to go with something baked. While inspired by Gregg’s Bean and Cheese Bakes, this is more, and, well yes, less. It has more ingredients, but less filling per pastry.
- Pastry Dough as per Easy as Pie or commercially pre-made approx 350-375 g
- Baked Beans 400g tin
- Cheese 100 g Cheddar or Leicester
- Onion 1 small
- Potato 1 medium
- Oil 1 tsp
- Ground Black Pepper 1/2 tsp
Prepare the dough as per recipe or instructions. Preheat oven to 200 C/ 390 F. Dice the onion, and peel and cube (1/4 to 1/2 inch pieces) the potato. In a frying pan add the oil and fry off the onion and potato till it begins to brown. Add fried ingredients to a mixing bowl and add the tinned beans (no need to drain), and pepper. Grate the cheese into the mixture and stir well. Cut the dough into 6 even pieces (you can see in photo I made five with one double sized as an experiment). Roll out into circular disks. Spoon about 4 or 5 tablespoons of bean mixture into the centre of each “nest” and then fold corners to to the centre. Cover a baking tray with parchment paper and place the nests on to it spaced evenly. Bake for 45 minutes. When finished, heat any remaining bean mixture in a saucepan and spoon over warm nests.
This is a really flavourful soup that is really easy to make as well. It has the filling quality of potato and the umph of garlic. How can you beat theat?
- Potatoes 10-12 ounces (with peels)
- Celery 8-10 stalks
- Water 1.5 litres/6 1/2 cups
- Garlic 3-4 large cloves
- Vegetable Stock Cubes 2
- Greek Yogurt 150 g/ 1/2 cup heaped
Wash the potatoes and cut into large cubes. Coarsely chop the celery. Add the potatoes and celery to a soup pot or soup maker and add the water and stock cubes. Bring to boil and then reduce to a high simmer, and cook for 1 hour (or 2 cycles in soup maker). Peel and quarter the garlic and add it to the pot/maker. Allow to simmer 5 minutes and then blitz until a thick creamy soup is made. Then stir in the yogurt and blitz quickly before serving.
I am still working my way through a huge bag of potatoes bought to see me through lock-down. As such I have had the chance to experiment with several variations of fried potatoes. One of the best of these is spicy potato fry-up, a blend of curry and hash browns.
- Potatoes 1 pound/ approx. 450 g
- Chili Pepper 1
- Peas 1/4 cup
- Oil 1 Tbs
- Curry Paste 3 Tbs
- Water as needed
Peel and thinly slice to potatoes and slice the chili into thin rings. In a frying pan heat oil to medium high. Add the potatoes and allow to begin to brown stirring occasionally. As the potatoes begin to caramelise add the chili rings (including seeds). Stir and add a couple of tablespoons of water, as it steams the potato mixture, stir until glazing begins again. Add the peas and some more water and add the curry paste. Mix until it becomes a glaze and cook until entire contents are well coated. When it has once again cooked to nearly dry, and then serve.
I received a delivery today from a smoke house on the North Norfolk coast. A dozen hardwood smoked kippers should tide me over in hot breakfasts for a while, and as an added treat I got four large Cromer crabs.
I enjoyed the first of these by making a simple, but tasty meal with whole wheat pasta, and the meat of one dressed crab.
- Crab 1 dressed (about 150 -180 g / 5 to 6 ounces dressed)
- Whole Wheat Pasta (or pasta of your choice) [approx 100 g]
- Butter 2 Tbs
- Fresh Parsley 1 tsp chopped (with stems removed)
- Ground Black Pepper 1/4 tsp
- Salt to taste
- Water (for pasta)
Book the pasta according to the manufacturer’s instructions. When it is finished, drain it, and add the butter, parsley, and pepper into the the warm pan. As the butter melts mix in the pasta, and stir until it is coated in the butter mixture. Place on a plate or bowl. Flack the crab meat onto the top of the pasta, and season to your taste. That’s it.
Honey Mustard Beans
The Brits love their baked beans. A 2010 study showed that the UK led the world in baked beans consumption 444,908,011 units being consumed. That said, in these times of living from our “long-life” pantries, even the wonderful tomato sauce enhanced staple can become the archetype of “Same old, same old.”
So with that in mind I will present a few ways to wake up or enliven the classic tinned bean. The first of these recipes is a honey and mustard blend that I hope you will enjoy.
- Baked Beans 400 – 420 g tin (depending of brand). [For North Americans a vegetarian option is best, but your standard Pork and Beans will work]
- Onion 1 small to medium
- Oil 1 -2 tsp
- Whole Grain Prepared Mustard 1 1/2 Tbs
- Honey 1 Tbs
- Water splash
Peel and dice the onion. In a medium sized sauce pan warm the oil and then stir in the onion until it begins to become translucent. Add the tin of beans, mustard, and honey and a splash of water. Heat until it just starts to reduce. That’s all there is to it.
I served the beans over large wedges of home baked rye bread.
Yes, I know Easter is over, but this recipe was kind of born a couple of weeks ago as a concept when thinking about to do with surplus hard boiled Easter eggs. I don’t know what category to even put this in. Is it a “eggs two ways” dish? Is it a merely a variation on the Spanish Omelette? Or is it quirky in its own right by the Easter references. Anyway, here it goes.
The dish is an omelette which incorporates bunny food (carrots), Easter eggs (self explanatory), and the stuff that makes a tasty omelette generally.
- Eggs 2
- Eggs 2 hard boiled
- Carrot 1 small to medium (about 4 oz/110 g)
- Potato 1 small to medium (about 4 oz/110 g)
- Onion 1/2
- Lemon Juice splash
- Dried Parsley 1 tsp
- Salt 1/2 to 1 tsp (according to taste)
- Black Pepper (large pinch)
- Oil 3 Tbs
Wash and peel the potato and chop into 1/4 to 1/2 inch cubes. Parboil the potato, and drain. Wash and shave (or grate) the carrot and sprinkle with lemon juice to preserve its colour. Dice the onion and lightly caramelise in 2 tsp of the oil in a small frying pan. When onion is just becoming translucent, add the potatoes and stir until both onion and potatoes are staring to brown. Add the carrots and dried parsley and stir until cooked through but carrots preserve their colour. Remove from heat. In a large bowl scramble the raw eggs with a fork (there is no need to whisk). Add the onion and potato mix to the eggs along with the seasonings, and stir unto well integrated. Shell and chop the hard boiled egg (much as you would for a egg or potato salad), and add the the mix. Return the frying pan to the heat and add the remaining oil. Bring to medium high heat and pour in the omelette mixture. Allow to cook about one minute and then recuse heat to medium Cook about 2 minutes more or until the liquid egg on the top centre begins to disappear. Carefully cover the pan with a plate, and flip the pan over. Leaving the omelette on the plate, return the pan to the heat, and gently slide the omelette back into the pan to cook the other side (about 2 minutes). Season to taste and serve.
I am not sure that the hard boiled egg does anything for the flavour, but it does add to the texture. It also removes them from your fridge in the post Easter period. This is not to say you can’f boil some just for this meal.
I woke up with a sweet tooth this morning, so decided to go with some pancakes. I am a sucker for anything cinnamon-raisin, so it seemed the perfect combination for the situation.
- Flour 1/2 cup (for lighter pancakes use self rising)
- Porridge Oats 1/2 cup
- Raisins 1/4 cup
- Baking Powder 1/2 tsp
- Egg 1
- Soy Milk (any milk will do) 250 ml (approx 1 cup)
- Coconut Oil 1 Tbs (any vegetable oil will do, but I like the sweet hint in the pancake)
- Cinnamon 1 tsp
- Salt pinch
Combine the flour, oats, baking powder, cinnamon, and salt in a bowl and mix well. Add a beaten egg and the raisins. Stir in the milk until it makes a fluid, but not watery batter. Heat the oil in a frying pan, and make sure the pan is well coated. Pour any excess oil into the batter and mix. Take a tiny amount of the batter and drip it into the pan. When it sizzles and starts to take the form of a tiny pancake, take a ladle full of the batter into the pan and allow it to spread into a pancake. When bubbles form, and the indents caused by them remain, carefully flip the pancake to allow the other side to cook (about 1-2 minutes). Repeat the ladling process until all the batter is used.
Serve with butter and your choice of toppings (on this occasion I used 1 Tbs of golden syrup).
I was trying to find a nice compliment for some scampi, so I decided on making some paprika flavoured chips. This is a really simple recipe, and a great air fryer treat.
- Russet Potato 1 large or 2 medium (about 12 ounces peeled)
- Olive Oil 1 1/3 Tbs
- Salt to taste (I used about a tsp)
- Smokey Paprika 1 tsp
Peel the potato and cut into “chunky chip” (thick fries) size pieces. Place in a bowl of cold water for about 10 minutes to remove excess starch. Drain and pat dry on kitchen paper. Pour oil into a large bowl and add the potatoes. Roll potato pieces until coated nicely. Then sprinkle with the paprika and salt and all sides. Using and air fryer set for just under full heat, and time for 15 minutes. Place the chips into the basket, and wait for the fryer to do its thing. That’s all there is to it.
If an air fryer isn’t your thing, it can work in the oven at 200C for 20 minutes. My wife used to parboil the potato slices first, when doing the oven method. I prefer the air fryer method.
Rösti and Eggs
Here I am with another recipe idea. No, this isn’t becoming a daily feature on my site, and I do hope to get back into having a weekly “foodie” slot once life gets back to “normal.” But as life is not “normal” and I am trying to not have a limited selection of pantry items become monotonous, I will try to “keep it fresh.” With 25 kilos of potatoes and four dozen eggs on hand, here is the Breakfast Rösti.
- Potatoes 2 medium
- Onion 1/2
- Egg 1
- Garlic 2 cloves
- Fresh Parsley 1/8 cup
- Pepper pinch
- Salt 2 tsp then to taste
- Oil 1 Tbs
- Butter 1 pat
Wash and peel the potatoes and rinse well. Shred these into a large bowl. Finely dice the onion, parsley, and garlic. Add these to the potato. Add 2 tsp of salt and mix well. Let stand 5 to 10 minutes. Squeeze the excess liquid from the bowl, and add the egg and pepper. Stir well and form into patties (I used a burger press). Melt the butter in a frying pan, and add the oil to reduce burning. Bring to medium to high heat. When a drop of water dances on the pan, add the rösti patties and allow to brown on the bottom (3 to 4 minutes). Carefully flip the patties and allow the other side to caramelise (2-3 minutes) If either side is not golden flip again until at desired appearance. Sprinkle with salt and place on a plate to serve.