Lazy Carrot & Potato Tartiflette

Uncategorized

Tartiflette

It snowed…in London! I’m convinced this never happens, but on Monday night it blooming well did!
I’d been complaining about a headache in the office on Monday afternoon, and threw out a comment that I only ever get headaches like that when there’s going to be a storm…so now my colleague is totally convinced I’m psychic. Before I get taken away for scientific analysis, here’s my recipe for a tartiflette inspired bake that’s going to bring a bit of a ski lodge vibe to your weeknight supper.
It’s so easy (I’ve called it lazy) because there’s no par boiling of the potatoes, or even slicing them, and the bacon goes in raw so there’s no frying either!

Serve with a glass of chilled white wine…I like Gewürztraminer because it cuts through the richness of the cheese and because I really like saying Gewürztraminer x

Carrot and potato tartiflette

Lazy Carrot & Potato Tartiflette

Serves 3

Ingredients

500g of baby new potatoes (I used a mixture of red and white ones but any are fine)
250g baby carrots
6 baby onions or small round shallots
2 garlic cloves, unpeeled
25g butter
200g smoked bacon lardons
2 tablespoons of white wine, plus more for drinking if you like, and if you’re old enough of course!
150g – 200g reblochon cheese, sliced
2 tablespoons of crème fraîche

Small bunch of tarragon, chopped
1 little gem lettuce
Baguette (optional)

Method

1. Preheat your oven to 200°c. Peel the baby onions and trim off any roots. Pop them in a large oven proof dish with the potatoes, carrots, garlic cloves, and butter then scatter over the bacon lardons.

2. Bake for 50 minutes to 1 hour, stirring occasionally during cooking (oh and if the potatoes start to whistle prick them with a sharp knife, I was a bit worried mine were going to explode so keep an ear out)

3.  When the bacon is cooked and starting to crisp up and the potatoes are tender and it’s all looking generally ace, take the dish out of the oven and with the back of a fork gently crush some of the potatoes. You just want to flatten them a little bit, don’t totally mash them. Now pour over the white wine and season well with black pepper and a pinch of salt. Next lay the sliced reblochon cheese on top and return it to the oven for another 5 or 6 minutes to allow the cheese to melt, and that’s pretty much it.

4. When the tartiflette is ready, add a dollop of crème fraîche and the chopped tarragon. Serve with chunks of warm baguette, put on your slipper socks and relax.

Happy cooking!

What do you eat when it snows? Gimme a shout on twitter or facebook  #askmim

xx

Easy tartiflette

Lazy carrot and potato tartiflette

Foodie Penpals pt. 3

Foodie Penpals

Eek, bit late with this one, sorry dudes! Firstly a big thank you to Georgina from www.whatpegmade.blogspot.co.uk for the really lovely foodie penpal parcel this month including super cute handmade card. lovely handmade card! foodie pen pal gifts

The tea shelf is now very happy with its new additions and I made swift work of the nãkd bars. They’re pretty low guilt as they’re mostly made of squished up nuts and dates so deffo need to have a go at making cereal bars this way.

foodie goodies!

I umm-ed and ahh-ed about what to do with the chocolate because it seemed too exciting to just munch as is…but didn’t want to go too elaborate either because I’d hate to detract from the geranium.

So, after much deliberation here is a very, very simple recipe for chocolate florentines. These fancy chocolate buttons are possibly the easiest chocolates to make and look lovely in a box of handmade truffles or as a super gift to take to a last minute dinner party.

Chocolate Florentines

Chocolate Florentines.

Ingredients

100g of chocolate (I used Montezuma’s Dark Chocolate with Orange & Geranium, but any chocolate you like including white chocolate would be fine)
Handful of mixed nuts, seeds, edible flowers and dried fruits

Method
1. Gently melt the chocolate in a bowl set over a pan of simmering water.
2. Lay a large piece of tin foil flat on a work surface or large chopping board, preferably in a cool place.
3. Carefully drop teaspoonfuls of chocolate onto the foil and spread out so they are just slightly bigger than a £2 coin.
4. Decorate each one with a few nuts, dried fruit etc. It looks really smart if they all look the same.

Decorated with sultanas, hazelnuts, lavender and elderflowers
5. Leave to set hard somewhere cool and serve. They’re really nice with coffee or as and edible decoration to a simple dessert.

DSC05129 DSC05131 DSC05138
If you would also like to be a foodie penpal then what the hell are you waiting for:

FOODIE PENPALS UK & EUROPE: HTTP://THISISROCKSALT.COM/FOODIE-PENPALS/

FOODIE PENPALS US: HTTP://WWW.THELEANGREENBEAN.COM/FOODIE-PENPALS/

xx

Homemade Burgers

Recipes

In a change to my planned blog post this week about Soup; here are two recipes for Homemade Burgers! This comes in reaction to the news that the DNA from pigs and horses has been found in supermarket beef burgers in the UK and Ireland – eek!

I’m not going to dwell on this too much but the label should tell you what the product contains. I would (and have) tried many different foods but I was always knew what I was eating before hand (except the first time I had calamari, I thought they were onion rings and got a bit of a chewy surprise!).

Moving on; firstly the beef burgers. This recipe is super easy so do have a bash.

beef burger

Beef Burgers

Serves 2

Ingredients

250g of lean steak mince

olive oil

salt & pepper

Method

1) Squish the mince together with your hands and then squash them into either 2 large burgers or 4 small ones.

2) Season the burgers both sides with salt and freshly ground black pepper

3) Fry in olive oil over a high heat (turning frequently) until they start to caramelise on the outside.

4) Take the pan off the heat and cover with either a lid or tin foil. Allow them to rest for a good 5 minutes or so.

5) Serve in burger buns, with or without cheese, sauces and salad. We had dijon mustard, cheese, cherry tomatoes and rocket.

If you’re vegetarian or are generally feeling a bit squeamish about the whole thing – try these veggie burgers, which pretty much contain everything except meat!

veggie burger

Veggie Burgers

Serves 4

Ingredients

200g of potatoes

1 small onion, finely chopped

1 carrot, finely grated

1 small turnip, finely grated

40g cheese, grated

1/2 teaspoon of ground nutmeg

1 egg

handful of frozen peas

large pinch of chopped fresh parsley

50g breadcrumbs

vegetable oil

salt & pepper

Method

1) Peel the potatoes and boil for 15-20 minutes.

2) While the potatoes are cooking, gently fry the onion in a tablespoon of oil until soft and translucent. Take the pan off the heat and stir in the grated carrot and turnip to soften in the residual heat.

3) Once the potatoes are cooked, drain them and mash.

4) Put the onion and vegetable mixture in a large bowl and add the mashed potato, nutmeg, parsley, cheese, egg, and frozen peas then season well with salt and pepper. Mix everything in thoroughly.

5) Tip the breadcrumbs into a shallow bowl or dish. Divide the burger mixture into 4 portions and shape into patties. If the mixture is too wet either add a little flour or drop spoonfuls of the mixture into the bowl of breadcrumbs and turn them in the crumbs to coat them using a spoon. They will be much easier to shape and fry once coated.

6) Shallow fry in vegetable oil until golden brown. Serve in buns with trimmings – we had rocket and mustard mayonnaise in ours.

Experiment with different vegetables in these burgers – they’re also great for using up leftover mash and other cooked veggies.

x