Tag Archives: potatoes

22Aug/17

Moussaka

My version of a quick and simple moussaka using soya mince, aubergines, beans and potatoes! Give it a go

Serves 4

Ingredients

4 tablespoons olive oil
2 cloves garlic, chopped
1 onion sliced
1½ cup frozen soya mince
1 tin of white beans (haricot), drained (tin of any other bean or green lentil will also do)
1 large aubergine, sliced thickly
2 tablespoons Cook’s Sauce (sun dried tomato paste) and 2 tablespoons tomato puree (use 4 tablespoons tomato puree if Cook’s Sauce not available)
1 teaspoon dried oregano
Half vegetable stock cube dissolved in 400ml hot water
6 potatoes, thickly sliced

Method

  1. In a little oil fry the aubergine slices quickly for a few minutes, set aside on a plate
  2. Add the rest of the oil and fry onion and garlic for a few minutes – don’t brown
  3. Add soya mince, beans, tomato puree/Cook’s sauce, oregano and stock – cover and cook for about 10 minutes to make a nice rich sauce, not too thick though
  4. Lay a few slices of potatoes in an ovenproof dish, top with aubergine slices and pour the mince and bean mixture. Cover with rest of the potato slices
  5. Cover dish and cook for 50 minutes on 200C/400F/Gas 6

11Sep/15

Potatoes with green beans

Potatoes & green beans

This is a very simple, spicy and easy dish to prepare.  We all love potatoes and in this dish I have combined potatoes with green beans which hopefully you have grown yourself.  I have used French beans but runner beans should be fine too specially if you have a glut of runner beans in your veggie patch, by all means use them! 

Ingredients

4 large potatoes (waxy not floury), sliced into rounds
About 200e-250 grams of beans, cut into 2 inch pieces
2 tablespoons oil
2 teaspoons Panchporan (this is a mix of 5 whole spices and you can buy it in Asian shops, online or at Waitrose – click HERE for link to Waitrose)
½ teaspoon turmeric
2 teaspoons curry powder
Salt to taste

Method

  • Heat oil in the pan and add Panchporan
  • Brown the spices on low heat and when the seeds begin to pop take off the heat and add all the spices, salt and the vegetables
  • To this add a small amount of water, about 3 tablespoons, cover with a tight lid (preferably wrapped in a tea towel to keep the steam in) and cook on lowest heat for about 30 minutes.
  • The potatoes and beans should be cooked in this time and quite dry
24Jul/15

Crispy potato based rice

Rice with roast potatoes

 

This is a variation of one of many Iranian rice dishes and this crispy potato based rice is simple to prepare and delicious with salad or a light curry.

So we just boil the rice as usual, pop it on a layer of sliced potatoes and steam to create a fabulous dish of crunchy and moist potatoes with rice – a simple, appetising dish of rich to be served with either a salad or a light curry – we had it with aubergine with chana dal cooked with soya mince and it was a huge success!  Click here for the aubergine recipe

Aubergine, chana dal & mince

4 good servings

Ingredients

300 grams Basmati rice, soaked for 1 hour at least
4 large waxy potatoes, sliced
1 cup frozen peas
3 tablespoons oil
1 teaspoon salt

Method

  • Rinse rice, add salt and boil in a large deep pan with lots of water
  • Good quality basmati rice will take about 3 minutes from boiling to cook – keep it al dente
  • Strain rice in colander and add the peas and gently stir to mix
  • In the same pan, put the oil and 4 tablespoons of water
  • Layer the potatoes on the base of the pan
  • Top it with rice, cover the lid with a clean tea cloth and steam on med/high for 5 minutes, reduce heat to low and steam for further 15 minutes.
  • To loosen the potatoes, place the saucepan in an inch of cold water in the sink for 3 minutes
17Jun/15

Mixed vegetable curry

Mixed vegetable curry(2)
I haven’t posted recently and am sorry about this…been so busy with the garden and other things which took priority.  Anyway, here is a simple mixed veg curry you could rustle up with any vegetable you have available.  I had a medium size aubergine (which believe it or not was half rotten so only used the good half), potatoes of course, and some frozen spinach which I put together to make this super delicious curry.

Ingredients

1 medium onion, sliced
3 tablespoons oil
3 tomatoes, or 2 large tablespoons tomato puree
3 medium potatoes, diced
1 medium aubergine, cut into chunks
100-150 grams spinach, about 3 handfuls fresh or frozen leaf spinach
4 cloves garlic, finely minced or chopped
1 inch piece of ginger, finely minced or chopped
2 teaspoons curry powder
1 teaspoon cumin powder
½ teaspoon turmeric powder
Salt to taste

Method

  • Fry onion in oil until pale golden
  • Add spices, garlic, ginger, tomatoes and a little salt
  • Fry on low/medium heat for 2 minutes, cover and cook on low for 10 minutes – add small splash of water if required
  • Add vegetables and about 300ml of water, bring to boil, lower heat and simmer covered for 15-20 minutes until potatoes are cooked and the sauce is thick
23May/15

Aloo gobi

Aloo gobi(2)

Here’s the way I do my aloo gobi…you know the one we inevitably order when we go for a curry…. The sauce is very basic with tomatoes but the trick is to first add the potatoes and then 10 minutes later pop in the florets – keeps them nice and crisp and perfectly cooked – add them all together at your peril….potatoes take longer to cook and poor cauli suffers the “squidgy mush” syndrome.

I also tend to use a few of the stalks provided they are nice and fresh….why waste? And they add flavour and texture so do give it a go.

Aloo gobi dinner

Serves 4

Ingredients

1 small cauliflower (my florets weighed about 350-400 grams)
Few cauliflower stems and leaves if fresh, roughly chopped
3 medium potatoes (about 500 grams), cut into 4 each
1 medium onion, sliced
3 tablespoons oil
3-4 cloves garlic, minced or chopped
1½ inch piece of ginger, minced or chopped
1 teaspoon turmeric
2 heaped teaspoons curry powder
1 teaspoon cumin powder
2-3 medium tomatoes
1 tablespoon tomato puree (or add more tomatoes)
Salt to taste
A little fresh coriander for garnish

Method

  • Fry the onions in oil until golden
  • Add all the spices, tomatoes, tomato puree and salt

Aloo gobi

  • Cover and cook gently until tomatoes are cooked and mushy – add a small splash of water if required

Aloo gobi(3)

  • Add potatoes and cauliflower stems (if using) and 150ml water and cook for 10 minutes

Aloo gobi(4)

  • Now add the cauliflower and cook for a further 15 minutes
  • Sprinkle with fresh coriander and serve with rice or chapatti
30Apr/15

Vegan Frankfurter Bake

Vegan Frankfurter Bake(2)

Lately I have been buying loads of leeks! Well wouldn’t you….this time I picked up a 500 gram pack of beautiful leeks from Tescos for £1!  I know some people aren’t overly fond of leeks but I find if I slice them thin and sautee in olive oil before adding to the bake they are so creamy and sweet and I always go back for more. However, do use onions if you happen to be one of those not keen on leeks and you should have a delicious bake in no time which feeds 4 hungry vegans or 5-6 not so hungry vegans!

Vegan Frankfurter Bake(3)

Last time I did potato gratin and used vegan bacon which was absolutely finger-licking superlicious! This time I had a go at a vegan frankfurter bake and added some white beans which not only bulked it up, it also added nutritional value and added creaminess – a first rate vegan bake you are bound to love.

Vegan Frankfurter Bake

4 good servings

Ingredients

5-6 medium waxy potatoes, about 650-700 grams, thinly sliced (don’t use the ones for mash!)
2 large leeks, thinly sliced (use 2 medium onions or shallots if you don’t like leeks)
2-3 cloves garlic, thinly sliced
2 tablespoons olive oil
1 tin of white beans (Cannellini or any other)
1 teaspoon dried sage
300ml vegan stock (I used 1 teaspoon of Marigold vegan bouillon powder)
2 teaspoons cornflour mixed with a little cold water
6 vegan frankfurters cut into 2 inch pieces (I used Tivall frankfurters as frankfurters hold their shape better)
150ml vegan cream (I used Oatly Longlife)

 

Method

  • Saute the leeks (or onions) and garlic in olive oil until translucent and edges begin to brown
  • Add white beans, sage, 300ml stock and cornflour paste and cook for a couple of minutes
  • Place in large ovenproof dish and add frankfurters and cream
  • Lay the potato slices to cover the dish (I got 2 layers)
  • Cover with a tight lid or foil and bake in pre-heated oven at 200C, 400F, gas mark 6 for about 35-40 minutes until potatoes are cooked through
  • Place dish under grill for a few minutes to brown the potatoes
  • I served this with spinach garnished with 2 cloves of thinly sliced garlic sautéed in olive oil
03Jan/15

Sag Aloo

Sag_Aloo(3)

Who has been to an Indian and not ordered Sag Aloo…?  It is one of my favourites and a regular on our weekly menu.  Very simple to prepare with either fresh spinach or frozen – don’t use chopped frozen spinach as that turns into a puree and the result is very sludgy!  If the fresh spinach leaves are large, just chop them roughly.

3-4 regular portions – I would usually do a dal to go with it and serve with rice although sag aloo is delicious with chapatti or nan too.

Ingredients

4 medium sized waxy potatoes, about 500 grams, peeled and diced (about 8 pieces each potato)
250 grams fresh leaf spinach or equivalent frozen spinach
1 medium onion, sliced
3 tablespoons oil
3 large cloves garlic, finely chopped
1½ inch piece ginger, finely chopped
2 teaspoon curry powder
½ teaspoon turmeric
1 teaspoon dried fenugreek leaves (Kasuri methi – this is available from all Asian stores and is very cheap – you can buy it online here)
1 good tablespoon tomato puree
Salt to taste

Method

  • Fry the onion in oil until golden (don’t use a small saucepan as that squashes up the potatoes)
  • Take off heat and add all the spices, fenugreek leaves, garlic, ginger, tomato puree and salt with a little water.  On medium heat, fry for about 7-8 minutes adding small splashes of water to keep it from sticking to the pan
  • Now add the spinach, cover and let it wilt (if frozen, until it has defrosted thoroughly)

Sag Aloo(4)

  • Add the potatoes and about 100ml water

Sag Aloo(5)

  • Cover and cook on low for about 20 minutes – stir occasionally to keep it from sticking