3 - 4 medium potatoes, peeled and grated 1 large onion finely chopped 1 c milk or 1/2 c milk and 1/2 c cream 3 eggs Salt and pepper to taste 1 c grated cheese 2 T softened butter
Mix potato and onion together and put in a greased baking dish.
Combine all the other ingredients well and pour over the vegetables and stir all together.
Bake at 180 - 190C for about 1 hour.
Chopped herbs can be added if you wish.
cookessentials,
Jul 2, 2:36am
CREAMY PARMESAN MASH
1kg potatoes, peeled, cut into 3cm pieces 40g butter, softened 80g grated parmesan cheese 3/4 cup (180ml) hot milk, approximately
Place potato in medium saucepan with enough cold water to barely cover the potato. Boil, uncovered, over medium heat about 15 minutes or until tender. Drain.
Using the back of a wooden spoon, push potato through fine sieve(or use a potato ricer) into large bowl. Stir in butter, cheese and enough hot milk, until mash is smooth and fluffy.
Serve topped with a little extra butter, if desired.
A tip for good mash is to ALWAYS add hot milk to the potato as cold milk will make it go sticky.
cookessentials,
Jul 14, 9:53pm
bumping for someone asking for different dinner ideas
gavin166,
Jul 15, 12:44am
Janssen's Temptation Lightly grease/spray casserole/roasting dish. Peel and matchstick enough potatoes to fill it (not quite to top). Finer the matchsticks the better. Set aside potatoes. Finely slice and caramelise a couple of onions - I use oil from anchovies. Layer matchstick potatoes, onions, chopped anchovies (you'll need a whole jar) into casserole dish, pour over enough cream (or milk/cream mix) to almost cover potatoes. Bake uncovered for an hour or so.
I've also microwaved this but the potato tends to break up a little when you stir it.
This dish come out more than the sum of its parts! Yum!
mazzy1,
Jul 15, 1:05am
What can I say? I have Irish ancestry, and adore potatoes withpassion! This is one of my favourite recipes... ... .
Mazzy's Hot Smoked Potato Salad - 6 to 8 Red King potatoes. Quarter them with the skin on, salt the water and boil them until cooked. Drain, then toss with a little olive oil. Finely chop a red onion and stir through. Either make up your own mayonnaise, or cut corners with a jar of Eta Potato Salad and stir this through as well. I chop up a couple of spring onions as a garnish and add plenty of parsley. This is also good cold served with oven-baked chicken drumsticks, and will be dinner tonight for us, with some mesclun salad. Yum! (And it's also perfect served cold in the summer... )
elliehen,
Jul 15, 1:30am
If you like French fries, but don't like them drenched in fat or oil, just cut potatoes into shoe-strings, spread on an oven tray and spray lightly with cooking oil. Grill till brown and crisp and sprinkle with garlic salt. Turn once if you wish, but they are so thin they cook quickly.
A quick snack :)
cookessentials,
Jul 15, 2:00am
Jansenn's Temptation, now THAT sounds very interesting! where did the name come from? I love it!
mwood,
Jul 15, 2:06am
add half a lemon when you are boiling potatoes for mashing
cookessentials,
Jul 22, 9:48am
Potato & Vegetable Curry
2 tbsp vegetable oil 1 med onion chopped finely 2 cloves garlic, crushed 1 tbsp grated fresh ginger 2 red thai chillies, seeded, chopped finely 2 tsp ground cumin 2 tsp ground coriander 1 tsp garam masala 1 tsp ground tumeric 1kg potatoes, chopped coarsely 600g pumpkin, chopped coarsely 500ml vegetable stock 250ml coconut milk 200g green beans, halved 100g baby spinach leaves Heat oil in large saucepan; cook onion, garlic, ginger and chilli, stirring, until onion softens. Add spices; cook, stirring, about 2 minutes. Add potato and pumpkin; stir to coat vegetables in spice mixture. Stir in stock and coconut milk; bring to a boil. Reduce heat; simmer, covered, about 20 minutes or until potato is almost tender. Stir in beans; simmer, covered, about 5 minutes or until potato is just tender. Remove from heat; stir in spinach. Nice with the baby gourmet potatoes left whole.
elliehen,
Aug 11, 12:30pm
Bumped for dinosaw1
cookessentials,
Aug 12, 10:01am
dinosaw1, hopefully you saw this thread?
cookessentials,
Aug 12, 10:38am
This recipe is very nice and is compliments of Woolworths.
Seriously Good Potato Salad Recipe
Ingredients: 1 sprig mint 4 tsp wholegrain mustard 1-2 Tbsp Italian parsley leaves 700g baby new potatoes, scrubbed 150g sliced salami 1/2 cup Heinz Seriously Good Mayonnaise 4-5 gherkins, sliced 4 radishes, sliced 3 spring onions, sliced
Cook new potatoes in boiling salted water with a sprig of mint, cover and simmer gently until just tender, about 10-15 minutes.
In a non-stick frying pan, pan-fry the salami until crisp remove, draining any fat off before adding to the salad.
In a small bowl, combine Heinz Seriously Good Mayonnaise with mustard and gherkins.
Drain cooked potatoes and rinse in cold water, drain well. Turn into a salad bowl with salami, radishes and spring onions, season with pepper, toss with mayonnaise mixture. Serve scattered with parsley leaves.
ferita,
Aug 12, 5:47pm
Hash Browned Potato In a pot of salted water place two very large un-skinned potatoes (or 4 medium ones). Bring the water to boil and simmer for 5 minutes then turn the stove off and cover the pot with a lid. Let it sit for 15 minutes then take the potatoes out and put them in the fridge overnight.
In the morning, peel the skin of the potatoes using your hands (it should be easy to peel). Then with a grater, grate the potato into a bowl.
Season the grated potato with salt and pepper then fry in hot butter or oil.
cookessentials,
Aug 26, 12:26am
Thanks ferita, that sounds nice.
indy95,
Aug 26, 6:02am
Warm Chorizo. Potato and Mint Salad
1 kg small boiling/salad potatoes, unpeeled, cut in 2 cm slices 1 chorizo sausage, cut in small cubes
Mint Dressing
1 1/2 T wine vinegar 2 t lemon juice 1 clove of garlic, crushed 1 t mild mustard 1/2 t sugar 1/4 c extra virgin olive oil Fresh mint, finely shredded
To make dressing combine first 5 ingredients together in a bowl, then whisk in oil. Stir in the mint.
Cook the potatoes in salted water until just tender, then drain well.
Cook the chorizo in a little oil over medium to high heat until crispy. Drain on paper towels.
Combine potato and chorizo gently in a serving bowl. Season to taste then pour over the dressing, stirring through carefully to avoid breaking up the potatoes.
cookessentials,
Aug 26, 9:14am
Yum, sounds very nice indy95
darlingmole,
Aug 26, 9:30am
why?? ...
indy95,
Aug 27, 1:04am
This recipe is from AWW Cakes and Slices and makes a really nice moist cake :
Potato Ginger Cake
185 g butter 1/3 c brown sugar 2 eggs 1/3 c golden syrup 3/4 c SR flour 1/3 c plain flour 2 t ground ginger 1 t cinnamon 1/2 c grated raw potato
Cream butter and sugar very well, beat in eggs one at a time adding a spoonful of flour after each one,then beat in golden syrup.Stir in the remaining dry ingredients and the potato.
Pour into a greased medium sized loaf tin with baking paper in the base and bake in a moderate oven for about 1 1/4 hours.
Turn out onto a cake rack to cool and ice with lemon butter icing.
cookessentials,
Sep 5, 8:53pm
Smashed Potatoes
You basically cook them in a saucepan with their skins on. Bring to boil, then reduce heat and let them simmer for about 20 mins. Drain well. Put potatoes into a frying pan, then with a masher or other heavy object,slightly "smash" or crush each potato, just until the skin splits and potato is slightly smashed. Drizzle them with olive oil. making sure they are coated all over add freshly ground salt and pepper. You can also add Rosemary and garlic cloves if you wish. Place pan on medium heat and turn frequently to brown all over. I do this in a roasting dish in the oven also.
cookessentials,
Sep 5, 10:28pm
Chorizo,mushroom and Kumara Salad - this is a delicious recipe and I love it because it is quick to make and great when i am in a hurry.
200g chorizo sausage 2 medium kumara 2 tablespoons of olive oil, for cooking 300g oyster mushrooms or flat field mushrooms 2 spring onions 1/2 cup flat leaf parsley 1/2 cup rocket juice of 1/2 a lemon
dressing 2 green chillies zest and juice of 1 lemon 1/2 teaspoon of sugar salt and freshly ground black pepper 3 tablespoons extra virgin olive oil
Preheat oven to 200C
Wash the sweet potatoes and cut in half, length ways. Cut into rough chunks, about 3cm cubes.
Mix in a bowl with one tablespoon of olive oil, a good pinch of salt and black pepper.
Roast sweet potato in oven until soft and caramelised. Move them around the oven tray while cooking, so they brown on all sides.
Tear the oyster mushrooms in to equal sized pieces. Cut the field mushrooms (if using) in to thin equal sized slices.
Heat one tablespoon of olive oil in a heavy-bottomed pan.
When the pan is smoking hot, add the mushrooms and cook quickly on a high heat for about 5 to 7 minutes, stirring frequently. You want the mushrooms to brown and caramelise, not sweat in their own watery liquid
cookessentials,
Sep 5, 11:49pm
Pan HaggertyThis is delicious. It is traditionally British
450g large potatoes, peeled and thinly sliced 40g butter 250g onions, peeled and thinly sliced 75g beef dripping 115g mature Cheddar cheese, grated Sea salt and freshly ground black pepper
Heat the oven to 190C Over a medium heat melt the butter in a large frying pan and gently cook the sliced onions. Until soft but not browned. In an ovenproof frying pan melt half the dripping. Remove the pan from the heat then arrange a layer of potatoes in the pan, then a layer of onions followed by a layer of cheese, season with salt and pepper then repeat finishing with a layer of potatoes. Put the pan on to a medium heat and fry for a few minutes or until the bottom layer of potatoes is brown. Dot the surface of the potatoes with the remaining dripping, then pop the pan into the preheated oven and bake for 30 minutes. Raise the oven temperature to 220Cthen return the pan to the oven and cook for a further 15 minutes. To serve: loosen the edges of the cake from the frying pan with a spatula, flip the pan over quickly onto a plate or a breadboard, cut into generous wedges and serve.
lythande1,
Sep 6, 3:53am
The best thing to do with a potato apart from chips and mash and son is to chop up leftover ones and fry till golden in bacon fat. Mmmm.
hestia,
Sep 6, 4:54am
Would anyone like to share their recipe for gnocchi. I want to try making this. Thanks!
cookessentials,
Sep 6, 5:24am
Potato Gnocchi
I have made this a couple of times and it is very tasty. I only make it if I have time to fiddle about.
1kg nicolaor Desiree potato 1 teaspoon sea salt 1 cup plain flour 1/2 cup parmesan, finely grated 4 egg yolks extra flour for rolling and shaping 40g unsalted butter 2 tablespoons fresh sage leaves 1 tablespoon pine nuts, toasted freshly ground pepper sea salt 1/4 cup parmesan, grated
Boil whole potatoes in a large pot of salted water. Drain and peel while still hot. Using a potato ricer, rice the potatoes directly onto a clean bench top that you have dusted with flour. If potato ricer is unavailable, mash potatoes in bowl before tipping onto bench.
Top with salt, flour, parmesan and egg yolks; using a blunt knife or a dough scrapper chop and work the ingredients until mixture is soft and smooth; set aside.
Lightly flour bench top again. Divide potato mixture into 6 equal pieces. Roll each piece into a long sausage about 2cm in diameter; cut into 2cm pieces.
To shape gnocchi, take each piece of dough and dust lightly with flour. Press each gnocchi gently along the smallest side of the grater, place on tea towel.
Bring a large pot of salted water to the boil. Gently drop half the gnocchi into the boiling water. When gnocchi float to the surface, about 20 seconds, remove with a slotted spoon and place in a large bowl of cold water. Repeat with remaining gnocchi.
Melt butter in large frying pan. Add sage and cook for 2 minutes.
To serve; divide drained gnocchi between serving plates. Drizzle with sage butter. Top with pine nuts, pepper, salt and parmesan; serve immediately.
hestia,
Sep 6, 11:24am
Thankyouverymuchcookessentials- !
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.