Summer on a plate! Delicious and good for you. Rings all the bells …
Search Results: potatoes
You can get all fancy and give the potatoes a quick toss in the pan, and with a bit of luck they’ll all end up back in the pan. Otherwise, follow the 2-second rule, or whistle in the dog.
Adding plenty of chives and lashings of butter to new potatoes and asparagus makes them more than fit for the Christmas table. But why wait until then?
A jacket-baked potato is like swallowing a warm glow of happiness that spreads from the pit of your stomach upwards, leaving nothing but pleasure in its wake.
You know these are going to taste spectacular … so get on to them!
White wine keeps the interior of these potatoes nice and fluffy, but the outsides develop a good golden crunch. Pretty good, yep.
Time to get off the couch and get cooking!
I could eat just these for my Christmas feast!
Would you look at that! I know what I will be having on my table this weekend.
Yep, eat them on the couch if you want to, just make them because these are stunningly good.
Food to help you cool down!
Dill is a tricky little devil. It looks so innocent, all soft fronds and sweet anise scent, but it packs a potent punch, and the taste lingers. That makes it perfect with oily fish such as salmon.
Here’s a quickie for midweek. Team these peppers with a grain salad and leafy greens for a healthy meal.
Never throw out a cooked potato – look at what you can do with them!
A blunt knife is way more dangerous than a sharp one. True or false? Absolutely true!
Nuggety fudgy freshly dug spuds. Mmmmm.
Gloriously fudgy in texture, new season jersey benne potatoes are worth getting excited about.
Fresh and clean, mint lifts any dish you add it to.
The only way to eat a broad bean is when it is very young, crisp textured and bright green, or, parboiled and stripped of its outer skin.
The week as it was.
When I grew up these little beauties were called tree tomatoes. Where does the name tamarillo come from?
Rockin’ into winter with some good tastes!
Fried potatoes, smoked fish, herbs and flowing egg yolks equals a certain kind of deliciousness that you might think is the domain of Sunday cafés offering brunch. Nah! It’s so easy to make at home.
Celeriac is cultivated for the fleshy root which grows under the soil, although the green celery-like leaves sprouting out the top can be used to flavour soups and stocks. It’s hard work to peel off the thick skin as the roots are often imbedded in the flesh, but you’ll find a strong knife with a […]
Get to a farmer’s market (ignore the rain – it’s great for the produce!), get shopping and get cooking. Autumn and all her glories is upon us!