Hi Pam, this reminds me that I am trying to do some curry dishes for an indian guest we have with us.He is vego have done, tomato and chickpea, potato and spinach, eggplant and mushroom, another one with carrots and kumera, I am hopeful you will have more that you wouldn't mind sharing, iv'e searched curry but a lot are thai or meatbased and because i'm a bit of a food snob I want yours.
martine5,
May 21, 6:32am
Jill Duplex's Smash Hot Potatoes, basically you boil potatoes until they can be pierced with a skewer but are still firm.Crank up your grill and line a baking tray with paper.Pop on your potatoes and squash them a bit with a masher then season with salt and pepper and drizzle with oil and leave under the grill(turning occasionally) until they get all crispy and delish, you can also add carraway seeds or a bit of chilli to them.
kirinesha,
May 21, 8:28am
I don't eat this sort of stuff (carbs) anymore BUT I can vouch for this dish - it is truly stunning! The best dinner party potato dish I've ever come across (my guests adored this!):
POTATO TORTE
• 1½ kg waxy Potatoes • 750 ml crème fraiche • 1 head Garlic broken into cloves, peeled, and minced • 1 large bunch Parsley chopped fine • Salt & Pepper • 500 g Puff pastries (2 sheets) • 1 egg, lightly beaten
- A day before making the dish, boil the potatoes whole in their skins until tender. Rinse under cold water, and set aside to cool completely, then cover and refrigerate.
- Stir together the crème fraîche, garlic, and parsley.
- Season generously with salt and pepper.
- Cover and refrigerate overnight.
- About an hour before eating, heat the oven to 400°F/200°C.
- Slice the potatoes into neat ¼-inch/5 mm rounds.
- Roll one sheet of the pastry into an 11-inch/28 cm circle and lay it on a greased baking sheet.
- Leaving a 1-inch/2.5 cm margin all around, cover with an overlapping layer of potato slices.
- Season with salt and pepper.
- Spread over a layer of the cream mixture.
- Repeat the layering, tapering in a bit as you go, until all the potatoes and cream have been used and the end result looks like an upside-down double-crusted pie.
- You should have about three layers each of potato and cream.
- Roll the second pastry sheet into a 12-inch//30 cm circle and drape it over.
- Line up the edges and roll the bottom pastry margin up over the top one to seal, scalloping as you go all the way around.
- Brush the torte all over with the egg and decorate the surface with the tines of a fork, if you like.
- Cut an opening about the size of a quarter in the top to let the steam escape during baking.
- Bake 10 minutes.
- Turn the oven down to 375°F/190°C and continue baking until hot through and the pastry well browned, about 25 minutes.
- If the torte starts browning too much, lay a piece of foil loosely on top.
- Remove from the oven and slice onto a large serving plate.
- Cut into wedges and serve with green salad as a main course
indy95,
May 21, 10:28pm
Digby Law's Spiced Potato Cake
" A moist, rich cake which keeps very well "
100g butter 1 c caster sugar 1/2 c warm cooked and sieved potato 50 g melted dark chocolate 2 eggs 3/4 c plain flour 1 tsp baking powder 1/2 tsp cinnamon 1/4 nutmeg 1/4 tsp ground cloves Pinch of salt 1/2 c chopped blanched almonds 1/4 c milk
Grease and flour a 20 cm cake tin. Preheat oven to 190C.
Cream the butter, sugar and potato together very well. Beat in the chocolate, then the eggs.
Fold in the dry ingredients which have been sifted together with the almonds and the milk. Bake for 45 mins to 1 hour, covering cake if it is browning too fast.
Can be left plain or iced with chocolate butter icing.
fisher,
May 24, 10:20am
Creamed horseradish potatoes Jersey Bennies.. skin on.. Mayo, sour cream, fresh very fine chopped chives from garden, sugar, salt, black pepper, homemade horseradish sauce and white wine vinegar all mixed together in serving bowl.. then add boiled jersey bennies and stir thru to coat, "lightly" crush spuds with masher and gently "fold"...
fisher,
May 24, 10:25am
Herbed stuffed Spud.. Prick a nice sized round spud with a toothpick a few times.. Into bowl, add a little water and microwave spud until 2/3rd cooked.. cut the top off (save) and with a teaspoon scoop out the insides of the spud ensuring you dont break the outer skin.. now mix in to the spud some herb butter using parsley, chives whatever and then addsome sour cream or cream cheese, crushed fresh garlic.. Mix/mash all together with the spud.. refill the spud cavity with the mix and replace lid on top with wet toothpicks.. Olive oil, salt, into oven to bake... Some bacon pre fried chopped up and added to the mix.. maybe a little spring onion, maybe some grated cheese.. Make it as tasty as you want.. using whatever herbs you have available, with fresh being best...
indy95,
May 24, 11:22pm
Potato Scones
250g dry mashed potato 1 T butter Salt and pepper 1/4m- 1/2 c plain flour Chopped parsley, chives or spring onions ( optional )
Mix potato, butter and seasoning together, then add enough flour to mix to a soft dry consistency. Stir in chopped herbs if using.
Knead on a lightly floured board then cut into 6 to 8 pieces.
Cook in a lightly greased pan over medium high heat until browned then turn to brown other side.
Can be served spread with butter or with bacon and eggs for brunch.
fisher,
May 25, 10:20am
Creamed horseradish potatoes Jersey Bennies. skin on. Mayo, sour cream, fresh very fine chopped chives from garden, sugar, salt, black pepper, homemade horseradish sauce and white wine vinegar all mixed together in serving bowl. then add boiled jersey bennies and stir thru to coat, "lightly" crush spuds with masher and gently "fold".
fisher,
May 25, 10:25am
Herbed stuffed Spud. Prick a nice sized round spud with a toothpick a few times. Into bowl, add a little water and microwave spud until 2/3rd cooked. cut the top off (save) and with a teaspoon scoop out the insides of the spud ensuring you dont break the outer skin. now mix in to the spud some herb butter using parsley, chives whatever and then addsome sour cream or cream cheese, crushed fresh garlic. Mix/mash all together with the spud. refill the spud cavity with the mix and replace lid on top with wet toothpicks. Olive oil, salt, into oven to bake. Some bacon pre fried chopped up and added to the mix. maybe a little spring onion, maybe some grated cheese. Make it as tasty as you want. using whatever herbs you have available, with fresh being best.
Place in a pan. Cover with cold water. Bring to the boil. Drain and pat dry.
Place olive oil and butter in a roasting dish. Place in the oven to melt. Add the dried potatoes. Shake to coat in the oil mixture. Add the rosemary and garlic. Roast for 45- 55 minutes or until browned and crisp, turning occasionally.
cookessentials,
Jun 1, 10:24pm
TWICE BAKED POTATOES
Ingredients 4 large baking potatoes 8 slices bacon 1 cup sour cream 1/2 cup milk 4 tablespoons butter 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup shredded Cheddar cheese, divided 8 spring onions sliced, divided
Preheat oven to175 degrees C. Bake potatoes in preheated oven for 1 hour. Meanwhile, place bacon in a large, deep frypan. Cook over medium high heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the spring onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes
Preheat oven to 180C. Thinly slice potato with a mandolin and arrange slices in a single layer, slightly overlapping, to form eight 10cm-diameter circles. Place on an oven tray lined with baking paper. Combine butter and oil in a bowl and brush over potato, season to taste and scatter with thyme leaves. Continue layering potato slices, brushing with butter, scattering with thyme and seasoning until all potato slices have been used. Roast until golden (30-40 minutes),
Heat sunflower oil in a heavy-based frying pan over medium heat, add bacon and saute until golden (about 5 minutes). Using a slotted spoon, transfer bacon to an absorbent paper-lined plate. Reduce heat to low, add onion to pan and saute until caramelised (about 15 minutes). Set aside. Peel potatoes and coarsely grate. Place in a colander and wash in several changes of water. Place in a clean tea towel and squeeze dry. Preheat oven to 200C. Lightly whisk yolks and combine with potato, bacon, onion and cream in a large bowl and season to taste with sea salt and freshly ground black pepper. Whisk eggwhites to firm peaks, then gently fold through potato mixture. Spoon mixture into a well greased 2 litre-capacity baking dish and scatter over butter. Bake until golden (about 50-60 minutes) and serve immediately.
indy95,
Jun 15, 12:44am
Grated Potato Casserole
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.
janny3,
Jun 15, 2:45am
1 kg Washed baby potatoes peeled and halved then boiled till tender 1 large and 1 small jar of whole egg mayo 1 capsicum diced 1 red onion diced bacon bits fried till crisp ...1 can or corn drained 1 doz eggs boiled and chopped
Cool potatoes Empty the large jar into a large bowl add onions, corn, capsicum and eggs, mix well. Add potatoes and bacon bits. Stir till covered with mayo, add small jar of mayo bit by bit till everything is covered. Chill and eat when cold https://www.facebook.com/home.php?sk=group_49391873035
janny3,
Jun 16, 2:45am
1 kg Washed baby potatoes peeled and halved then boiled till tender 1 large and 1 small jar of whole egg mayo 1 capsicum diced 1 red onion diced bacon bits fried till crisp .1 can or corn drained 1 doz eggs boiled and chopped
Cool potatoes Empty the large jar into a large bowl add onions, corn, capsicum and eggs, mix well. Add potatoes and bacon bits. Stir till covered with mayo, add small jar of mayo bit by bit till everything is covered. Chill and eat when cold https://www.facebook.com/home.php!sk=group_49391873035
cookessentials,
Jun 21, 3:46am
Indy, I have made this and it is delicious...many thanks for the recipe.
pog_mo_thoin,
Jun 22, 12:32am
so trying this !
cookessentials,
Jun 22, 3:46am
Indy, I have made this and it is delicious.many thanks for the recipe.
indy95,
Jun 25, 11:38pm
You are very welcome, cookessentials. Yes, it is really tasty.
mwood,
Jun 26, 2:32am
mwood wrote: add half a lemon when you are boiling potatoes for mashing It will make the potatoes whiter - as will whipping them with a fork after mashing -this will male them both lighter and whiter.
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.
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!
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