Wednesday, December 16, 2015

Potato Cakes (or tatty scones as my better half calls them)

Well its been a while since I posted here but today I made some potato cakes with some leftover mashed potatoes. These are easy and cheap to make and very good as part of a cooked breakfast, warm with butter and a bit of cheese or even with a bit of your favourite jam.


Leftover mashed potatoes approx 250 grams
Self raising flour  approx 125 grams (enough to form a dough and a bit for dusting while rolling out)
1-2 eggs depending on amount of potato
Salt and pepper to season


Mix the eggs into the potato and season with salt and pepper. Add the flour untill you have a dough that is still a little tacky but workable with floured hands.

Either roll the dough out to about 4-5 mm thick and use cutters to cut into cakes of your desired size, or you can hand shape small pieces of the dough into cakes the desired size.

I then dry fry theses in a non stick frying pan on a medium heat for 2-3 minutes on each side untill golden brown. You could put on a lightly oiled baking tray and bake in a preheated oven at gas mark 3 or 160 Celsius for 12-15 minutes untill golden.

After cooking allow to cool on a wire rack. These freeze well or keep for a few days in the fridge.

They can be reheated in a frying pan or toaster prior to serving.

Tip, if you want you can add a little grated cheese when making the dough to add a little extra flavor

Thursday, May 14, 2015

Mushroom soup

This week I had a large amount of mushrooms that I got reduced at the end of the day at my local supermarket so I decided to make soup with some of them. Home made soup is good at any time and this mushroom recipie is one of my favorites.

I've never been a slave to recipes and quantities but this is a rough guide to how I made it. I had some Wild Garlic pesto left so used this up in the recipe.

1-2 large onions
Aprox 2 large table spoons of wild garlic pesto (or minced Garlic and some oil)
Aprox 500g button mushroom
500g diced potato  (I used raw but you could used leftovers)
1 1/2 ltrs of water
200mls milk
Veggie stock powder (amount will depend on brand and your taste but don't over do as these can be very salty)
1 table spoon Soy sauce
Black pepper

Chop the onion and fry them with the pesto until soft, roughly chop the mushrooms and potato add to pan with the soy sauce, and continue to cook for a few minutes. Add the water and stock powder bring to the boil and cook for about 30 minutes. I then use a stick blender to blend the soup but you can allow to cool and blend in a food processor or blender, if the latter return to pan and add the milk. Check the seasoning and season with black pepper to taste, and salt if needed.

Serve hot with nice crusty bread.

As I said I'm not a slave to recipe's you can use onion, carrot and celery as the base for the soup if wanted and you have them. Leave out the milk if you want, the potato will give a creamy texture any way, or substitute with a soya, rice or nut alternative if that's your choice.

The leftovers from this formed the base for a delicious pasta bake later in the week, so don't be afraid to make too much.

Monday, May 4, 2015

Carrot spaghetti and wild garlic pesto

This weekend I purchased a julienne peeler and the first meal I made with it was Carrot spaghetti with this I used some Wild Garlic pesto this was a very simple but tasty meal with the advantage of being vegan and gluten free.


Handful of wild garlic leaves
Enough Olive oil (or good quality rapeseed oil) to make the pesto slack but not too runny
50g Toasted pine nuts (I didn't have any so used sunflower seeds) you can use other nuts if preferred
I-2 table spoons of Lemon juice
Salt and pepper to season


Place the garlic leaves in a food processor/blender with the toasted nuts.  Blend and gradually add the oil until you get a consistency you like. Put into a bowl and add lemon juice and season to taste. 
You can add cheese to this for a more traditional pesto but I like this without. If you want a less garlicky tang use half garlic and half spinach leaves.

Carrot Spaghetti

Top and tail carrots 75 - 100 grams per portion

Using a julienne peeler shred the carrots forming long thin strips. These can be kept fresh in a bowl of cold water while you are preparing what you need.

To Cook

Boil a large pan of salted water and blanch the carrot spaghetti for 30 - 60 seconds untill aldenti  (cooked but still with a bit of crunch)

Drain and add enough of the pesto to coat the carrot spaghetti with the sauce. Plate and enjoy.

A good starter or a side dish with a main course.