Potato & Mushroom Croquettes

 

Potato and Mushroom Croquettes

Ingredients:
1.1/2 lbs potatoes - (not waxy ones) - peeled and chopped
1 onion - peeled and finely chopped
1/4 lb. mushrooms (chestnut pref.)
1 tsp. oil
1 tblsp. water
salt/pepper - to taste
1 cup of matzot meal (or cornmeal)
oil for frying (shallow)

1. Boil the potatoes until tender, drain and mash.
2. In a separate pan - pour in the oil and water, heat, and cook the mushrooms for about 3 mins.
3. In a large bowl mix the mashed potatoes, chopped onions and mushrooms, (add the cooking liquid, if any, a little at a time for right consistency), seasonings and matzot or cornmeal.
4. Form into croquettes / patties.You could also finely coat the outside with meal - or flour if not using for Passover.
5. Fry for about 8 mins on each side.

serve hot as a main with salads or a side veg. with meat or poultry.

Rice Balls & Tomato Sauce

Ingredients for Rice Balls:
4ozs. of cold, cooked white rice ('sticky' is fine)
2 eggs
handful of chopped corriander or parsley
and enough dried breadcrumbs to make a nice 'balling' mix
grated parmesan (to taste)
salt, black pepper, pinch of  chilli flakes (to taste)

Seasoned flour to roll rice balls in before frying
Corn Oil for deep frying

1. Process the above (red) ingredients, plus seasoning together in the food processor until you have a nice mixture that you can roll easily into balls. Taste for seasoning.
2. Roll each ball into the flour - patting off any excess and deep fry until golden.  Drain on kitchen paper.

Ingredients for Quick Tomato Sauce:- made in the Micro
1 can of tomatoes
dried basil and oregano - approx. teaspoon of each - or to taste
little sugar
olive oil
small amount of chopped onion
crushed clove or two of garlic
salt and black pepper
and about a teaspoon of Arrowroot with a little water to add to the sauce - this just takes away the acidity.

1. Place all the ingredients into a micro bowl,  and zap for a good 10 mins - longer is fine. Stir after about 5 mins.
2. Taste for seasoning and while still hot, stir in the slaked Arrowroot.

Serve the rice balls either hot or cold with the tomato sauce - also either hot or cold.

These rice balls are also called Arrangini - Italian Rice Balls - you can also fill them with meat, cheese or veg. before rolling them into balls and frying - they are lovely as a snack, but even nicer in the tomato sauce or using it as a dip.

You can also make them all by hand, so that the rice isn't so squished as when using the food processor, and you dont need to roll them in flour - so there are several different ways of making them - but the basic ingredients are generally the same.

Salmon Fishcakes - very quick and easy

- you probably have most of the ingredients in your storecupboard/pantry......

Ingredients:- will make enough for about 4 people plus salads to serve or just have as a snack

1 tin of Alaskan wild salmon (213g approx.)
leftover mashed potato (approx. about same quantity)
1 beaten egg
Dried white breadcrumbs
Small amount of flour for coating the fishcakes.
Dried oregano/marjoram - teaspoonful
salt/ground black pepper
Rapeseed oil for frying

1. In your food processor - blitz the mashed potato till smooth.
2. Add the salmon (minus the liquid and boney bits), egg, seasoning and herbs.
3. If the mixture is loose, add enough breadcrumbs to make the mixture easy enough to roll into balls, but not too stiff.
4. Roll into largeish balls, coat in seasoned flour, reshape, and flatten out slightly.
5. In hot oil, fry each side until golden and drain on kitchen paper.

They are very nice cool or cold, but can be zapped in the micro, if you want them hot.

Simple Beetroot Salad

Ingredients:
4 cooked beetroots (approx.)

Dressing Ingredients:
1/4 cup of cider vinegar
1 tsp.(or more)  of honey (or maple syrup)
1 tsp. oregano
1 tsp. of grated lemon rind
1 small onion - finely chopped - however, you could leave this out.
3/4 cup of a good fruity olive oil
salt & little pepper to taste

Mix dressing ingredients together in a screw-top jar  - shake well.
Pour over quartered (chunks) beets - toss gently so beetroot is well covered with the dressing.
This keeps very well in the fridge. 
Is delicious  ......... that's it!

Cheese Tart (Savoyarde) and/or Cheese Tart

I've also made this recipe omitting the yeast, and adding cooked potatoes, spinach and/or sweetcorn - making it as a cheese tart - the Gruyere makes it delicious.  

This is the traditional recipe:

Ingredients:

200g flour
100g butter
half a glass of water
150g Beaufort - grated (Gruyere - substitute)
2 dessert spoons of crème fraîche
2 eggs
600ml whole milk
1 sachet of yeast
nutmeg
salt and pepper to taste

This dish has the yeast added to the filling and not the pastry.

Method:
1. Prepare the shortcrust pastry by mixing the flour, butter, water and a couple of good pinches of salt.
 
2. Line the pastry in a pre-buttered flan dish, and prick the surface with a fork.
 
3. In a bowl, beat the crème fraîche vigorously with the eggs, milk and yeast. Season, then grate in some nutmeg.
 
4. Add the grated Beaufort, beat well once again, and pour the mixture onto the pastry.
 
5. Cook in a hot oven 220°C for 30 minutes.
6. Remove from the dish and serve hot. 

Beaufort Cheese

Gruyere Cheese

 http://www.teddingtoncheese.co.uk/acatalog/chwire/Issue08/cw8.htm#recipe

Tomato Loaf - Vegetarian

Marmande Tomatoes from Nice Market

Oven: approx. 190deg.C
Ingredients:
In food processor:
2 beef tomatoes - skinned - (pierce with a sharp knife, drop into boiling water for a minutes or so, then into very cold water and skin should peel easily)
1 small onion - peeled
couple of large chestnut mushrooms
Approx.  couple of cups of leftover cooked Rice
A goodly handful of Fresh Corriander leaves - roughly chopped
1 slice of bread - brown and seedy if poss.
small knob of hard butter
Dont process these ingredients too much, as you wont want the mixture too mushy.

Panko Breadcrumbs - these are very good, but ordinary fresh breadcrumbs would do as well . 
Use enough to make the consistency of mixture that you like.
1 beaten egg ....... If you like a firmer mixture add 2 eggs.
S&P
Olive Oil/Sunflower Oil

1. Blend the ingredients together in your food processor, except the oil and egg, - the quantities aren't crucial.

2. Add the beaten egg (or two) and some more breadcrumbs if necessary, to make a not too sticky mix. Add your seasoning to taste.

3. Put mix in a well buttered loaf tin, pat down evenly, and drizzle a little oil over the top.
Bake until going slightly golden and the mixture is 'set'.

This is very nice served in slices, either warm or cold. Great for a lunchbox.

Idea 2: You could lightly saute the chopped vegetables first, add the other ingredients and bake as above.

Tartiflette - !delicious! (Potatoes & Cheese the French way)

This recipe is from the Alpine region of Haute-Savoie in France - it is completely delicious!

It makes a wonderful light snack with a lovely dressed green salad.

Below is the Roblochon cheese used in the recipe.

Ingredients: - serves 4 - oven 200 deg.C (400 F)

1/5 kg medium sized Desiree potatoes - any good potato that doesn't fall apart when boiled

1 white onion - peeled and chopped

2 rashers of smoked streaky bacon or lardons

25g butter

1 clove of garlic -peeled and cut in two

salt, black pepper

1 ripe Roblochon Cheese

1. Boil the potatoes in their skins until just cooked through - make sure the centers are not hard.

2. Saute the onion and bacon in the butter till softened - do not brown them.

3. Drain the cooled potatoes and peel them.  Cut into thick slices.

4. Butter an ovenproof dish, using the garlic too, and layer half the sliced potatoes over the base.  Season.

5. Scatter the onion and bacon over.  Add the remaining pots and season.

6. Place slices of the Roblochon on top and bake for 10 minutes, then reduce the heat to 180 deg.C (350F).  The cheese should melt (with its skin) and drip down on to the pots.  The potatoes can crisp slightly.

This is completely delicious!

Obviously Vegetarians can make this but without the bacon! :)

Tomatoes, Mushrooms, Red Peppers (and garlic) & Pasta

Ingredients:

Approx. 2 lbs. mixed Red Peppers, Teeny Toms, a few Mushrooms and enough cloves of crushed garlic to your taste.

Lots of good Olive Oil

Dried Oregano and Basil, plus some chopped rosemary if available.

Salt & Pepper

A few Anchovy Fillets

about 6 sundried tomatoes (in olive oil) - drained


Little Tip: If you find tomatoes/peppers a little acidic, use about a teaspoon of Arrowroot to a couple of tablespoons of cold water (slaked arrowroot) and stir in to the hot veggies - this will slightly thicken the sauce and seems to take away the acidity.

1. Place the vegetables in your roasting dish and pour over some good olive oil - dont drown them, but use quite a bit as this is part of the sauce.

2. Add your herbs and seasoning and not too much salt if you are adding Anchovies.  You can always add more salt if needed.

3. Roast at 190 deg.C for approx, 40/45mins. (shake them from time to time),  till cooked through - some of the veg,. may be just going black ..... that's good!  Squish the veggies down a little with a wooden spoon.

4. Chop the Anchovies and sundried tomatoes, add to the warm roasted veg. and put aside until needed.

This reheats well, and also keeps well in the fridge.  

It's lovely eaten cold as a light snack - with some good bread & butter ..

or use as a sauce with Pasta - preferably a short-shaped pasta.  
You could also liquidise the roasted vegetables if you like a smooth sauce, but it looks lovely and rustic just as is.

Sausage Plate Pie - very quick and easy

this makes a change from just cooking the sausages normally, and makes a nice light meal with a good salad

Ingredients for plate-pie filling:
1lb. (approx.500g.) good quality sausages - I used Paul Rankin's Pork Sausages -
slit the skins and take out the sausagemeat, discarding the skins.
1 shallot or small onion peeled and chopped
Herbes de Provence or mixed herbs - to taste
little black pepper
1 med. beaten egg - keep a tiny bit back to glaze the pastry
handful of porridge oats - enough to make the mixture not too sticky
*
Squish everything together well with your hands :) - set aside -


Pastry:
6ozs. SR Flour plus
2 ozs. Gram Flour (or just 8 ozs. SR Flour)
pinch of salt
4 ozs. hard margarine (or butter)
2 ozs. white vegetable fat such as Trex
approx. 6-9 tblspns. of cold water
small amount of cornmeal or semolina

'Crumb' fat, flours and salt in your food processor
Add the cold water and whizz until the pastry comes together nicely
Cut the pastry ball in half
Grease your plate and roll the pastry out on a floured surface to size for the pie base - overlapping the plate, prick with a fork and sprinkle a small mount of cornmeal over.
Place the filling in, pressing down lightly, roll out a lid, place on top, and trim off the excess pastry and crimp - if fancied.

Press together with a fork around the edges, or crimp.

Leave to chill in the fridge for about 1/2 hr.
Brush with a little beaten egg and bake until golden for approx. 35 mins at 190 C.

*Idea: this is also lovely if you quarter and core an apple,  slice it very thinly and place a layer on the pastry base, then over the sausage mix, (then the pastry lid) - the apple goes beautifully with the pork.

This is very nice eaten warm or cold.

Mixed Fruity Chutney

Ingredients:
1lb. onions - peeled
3 lbs. mixed fruit - tomatoes (green and red), apples (peeled and cored), plums (de-stoned)
4 ozs. dried dates - chopped

2 cloves of garlic - chopped finely
1 tsp. salt
1 tsp. mixed spice
1 tsp. dry mustard powder (or teasp. of ready made)
1 lb. soft brown sugar
1 pt. Cider Vinegar - or vinegar of choice.

Place veggies/fruit separately in food processor and chop - but not too finely.
Place all ingredients in your pan - stir well together and bring to the boil.
Simmer, stirring from time to time, until all ingredients are cooked through and mixture has thickened - approx. 30 mins.
Cool slightly, and pour into your sterilised jars, lid and label.

This stores very well - you can eat it fairly quickly, but it does taste better when it's matured.

Recipe for Green/Red Tomato Chutney

Potato Gratin - simple

Ingredients: (approx. serves 2 - - - maybe 3)

4 medium thinly sliced white potatoes - (preferably peeled pots but not necessary).
1/2 tsp. salt, pepper (and nutmeg if you like it) or finely chopped herbs of choice. (e.g. rosemary, thyme, oregano)
1 beaten egg
1 cup of milk (or half milk and half cream) (enough liquid to just cover the pots)
Grated cheese - amount and cheese to choice
a few small knobs of butter

Butter an ovenproof dish well.
Spread the thinly sliced pots into your dish. (A nicely layered pattern always looks good!) Season.
Mix together the egg, cheese & milk and pour over the pots. Season again if necessary - dont oversalt. Dot with some butter.
Bake in a hot oven until going golden brown. If the potatoes are not cooked through - cover with foil until done.
There's nothing worse than undercooked spuds!

This dish can also be precooked in a saucepan on the hob before placing in an oven-proof dish into a hot oven. It cuts down on cooking time, and you can be sure your spuds are cooked through.

Another tasty way (with stock instead of milk) is:
Place thinly sliced potatoes in your buttered dish.
Pour hot veggie or chicken stock over pots, and a few knobs of butter. Season.
Cover with foil and bake in a hot oven until potatoes are well cooked through.
Remove foil and brown slightly.

Crushed Garlic is nice added to either of these recipes.

Philadelphia Cheese Sauce - quick tip

100g Philadelphia (Light or regular) + 5 tbls. milk
mix together till smooth, adding some salt and pepper
 This makes a really simple and tasty sauce
for a quick pasta dish.
Either add to the pasta and heat it through gently in the micro,
or heat it separately in a jug and pour over before serving,
plus some grated cheese.

Spinach & Feta Tart

Before going on hols. I want to use up some stuff in my fridge -

It's very tasty and very easy to make.

Ingredients:
1 readymade frozen shortcrust pastrycase (230 g.)* (or homemade of course)
450g. frozen Spinach
1 package of Feta
2 eggs - beaten
1 leek - white part only - chopped
1 small white onion - chopped (or half a large one)
2-3 tbls. Fromage Frais - (Greek yogurt or dbl. crm. would be good too)
(S)&P, 2-3 tbls.olive oil, knob of butter, dried oregano.
Oven 200 C.

1. Blind bake your pastry case for about 15 mins.

2. Saute, until soft but not coloured, the chopped leek and onion, in the olive oil and a knob of butter, and leave to cool.

3. If using frozen spinach - zap this in the micro until defrosted and hot. Strain and squeeze out as much liquid as possible. Cool.

4. Mix together the crumbled Feta, 2 eggs, herbs, seasoning, fromage frais.

5. Add cooled spinach, leek and onions.

Taste for seasoning - dont add too much salt, as the Feta is usually quite salty.
Having mixed all your ingredients together, pour them into the pastrycase* and bake for at least 45 mins - 1 hr. Should feel 'set', and becoming slightly golden.

I think this tart is much nicer eaten warm or cold.

*I found I had some filling leftover for this size of bought pastrycase, so I just baked the extra filling in a small buttered dish for about 15 mins. (Good for people who dont like pastry......... you know who you are!)

Serve with a nice green salad (with vinaigrette).

Sausages

Going from one extreme - Health & Beauty - to another! but who doesn't love sausages? (apart from Vegetarians of course).
There are some good tips on this site too.

Lamb and apricot curry - Rhodes Across India (uktvfood)

Ingredients:

200g pitted Dried apricots
2 medium Potatoes, floury
vegetable oil, for shallow frying
2 large Onions, finely sliced
3 garlic cloves, crushed
2 cm Ginger, finely grated
500g boneless lamb, from the shoulder, cut into 4cm cubes
1/4 tsp ground Turmeric
1 tsp mild chilli powder, preferably Kashmiri
3/4 tsp ground cumin
1 cinnamon stick
1 tbsp caster sugar
2 Tomatoes, skins removed, de-seeded and chopped
1 tbsp chopped coriander leaves
2 sprigs Mint, leaves shredded

Method

:

1. Soak the apricots in 300ml water for at least four hours.

2. Cut the potato into matchstick shreds. Heat a 2.5cm depth of oil in a heavy casserole pan. Fry the potato shreds in batches until golden and crisp. Drain on absorbent paper and set aside.

3. Carefully drain off the oil, leaving behind about 2 tablespoons in the pan. Add the onions to the pan and fry for 5 minutes until soft and golden before stirring in the garlic and ginger. Fry for a minute before adding the lamb.

4. Stir in the turmeric, chilli powder and cumin. Fry for a minute before adding the cinnamon stick. Pour over enough water to barely cover and simmer for 1 hour - 1 hour 30 minutes until the lamb is tender and the masala thickened. Add extra water if the curry needs it and stir regularly as it cooks.

5. Prepare the apricots while the curry is simmering. Heat the sugar in a small pan and cook until it turns a deep caramel. Add the soaked apricots, along with their soaking liquid and remove from the heat.

6. When the lamb is tender, stir in the tomatoes and the apricots with their syrup. Reheat and scatter with the potato matchstick strips. Scatter with chopped coriander and mint leaves and bring to the table.

This is a Parsee dish, and you can find some other Indian regional recipes at:
http://www.indianfoodsco.com/RecipesRegionalIndian/Parsee or Zorastrian Recipes.htm

Ratatouille

This isn't strictly ratatouille, but more roasted veg. but if you roast it down for a longer time - it will become mushier and still taste delicious - hot or cold.

Use:
1 large aubergine - sliced - all veg sliced thickly
2 red peppers (any sort)
1 red onion
1 courgette (zucchini)
Couple of large tomatoes
Cloves of garlic - as many as you want
Fresh Rosemary and dried Basil, little sugar, S&P.

Pour over olive and/or sunflower oil so all veg are nicely coated - mix well, adding other ingredients.
Roast in oven at about 180 approx. until soft and cooked through - to your own taste. I open the oven door every so often to let some heat out - I find the veg. then dont burn as easily, but will still cook fairly quickly. Once cooked, you may find it more digestible to remove the skins from the peppers - they are sometimes a little tough.