Indonesian Potato Omelette Like this recipe? You’ll love my online Indonesian cooking class! Omelettes are popular in Indonesia for breakfast, a light lunch, snack or part of any meal. Telur means ‘egg’ and dadar refers to an omelette or pancake. Kerak telor, a spicy omelette made with coconut and glutinous rice, is a specialty of […]
Vegetarian Irish Stew Like this recipe? You’ll love my online British cooking class inspired by Simon Sandall! While most Irish would think I’ve missed the point by omitting the lamb from an Irish stew, I’ve discovered that the combination of slowly braised potato and onion makes a quite delicious vegetarian Irish stew with the addition […]
Potato & Leek Soup with Prunes Like this recipe? You’ll love my online British cooking class inspired by Simon Sandall! Potato and leek is a classic combination. In France they’re cooked together, puréed, passed through a sieve and mixed with cream to make vichyssoises, a classic cold soup. This vegetarian cock-a-leekie is a more rustic […]
Rösti Discover more regional specialties on my small group Swiss food & wine tour! Talking about a ‘potato’ rösti in Switzerland is redundant (like ‘cheese’ fondue) as there’s only one type of true rösti and it’s made from potato. Swiss menus don’t generally offer much for vegetarians, but most have rösti with either a creamy […]
Prawns with Persian Split Pea Sauce Prawns with Persian split pea sauce is a seafood version of the classic Persian dish, khoresh-e gheymeh, in which lamb is braised in a rich sauce with yellow split peas. For me that dish is really all about the delicious sauce, which I love with chicken, seafood, or even […]
Potato Focaccia I love authentic focaccia made with a generous amount of olive oil. My recipe is inspired by Ligurian-born restaurateur, Lucio Galletto, who uses more water and oil in his recipe than many I’ve seen, which is what makes his focaccia so delicious. I love how versatile focaccia is and especially enjoy potato focaccia […]
Skordalia Skordalia, Greece’s famous garlicky white dip, is sometimes made with bread as the thickening agent, sometimes with ground almond and sometimes potato. I love chef Janni Kyritsis’ version using both bread and almond as it gives a lovely rich flavour. Any leftover will keep in the fridge for 3–4 days and is delicious slathered […]
Potato Gnocchi I love versatile potato gnocchi, they’re delicious dressed with just about any pasta sauce including pesto, easy gnocchi Sorrentina from the Amalfi coast, or the simplest burnt butter and sage. You can even boil the gnocchi ahead of time, chill them in iced water then drain, toss with oil and set aside (or […]
Patatas Bravas Named for the ‘bold’ sauce that coats them, patatas bravas are deep-fried potato cubes in a spicy, tangy tomato sauce. They’re one of my favourite tapas dishes when done well – that means freshly fried, not done ahead of time, refrigerated and reheated as happens in too many Spanish restaurants! As the sauce […]
Caldo Verde(Portuguese Green Soup) Most Portuguese meals, especially dinner, start with soup; many are thick and hearty, using whatever produce is on hand. Caldo verde, meaning literally green broth, is one of the most popular. It’s traditionally made with a local dark green cabbage called galega, closely related to kale which is a good substitute. […]
