Kate’s Parslied Potatoes (4)

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A new twist on new potatoes.

1 pound new potatoes

2 tbsp. olive oil

1 tbsp. parsley – finely chopped

Salt and freshly ground black pepper

Boil the new potatoes for 10 minutes or so until tender, drain and crush slightly with a potato masher before placing in a serving dish.

Drizzle over the olive oil, sprinkle chopped parsley over the potatoes and season with slat and pepper and, finally, mix well together.

 

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Greens and New Potatoes (4)

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Why serve one or two vegetables when you can a whole lot of veg. that complement each other nicely –  green vegetables with potatoes added into the mix and raw chopped shallot to add a bit of a bite with lemon butter mixed in. When I say butter I don’t mean the real thing as it contains lactose but there is a good vegan alternative – Earth Balance brand – which I have recently discovered. It is best to cook all the vegetables until just ‘al dente’. This dish goes equally well with meat or fish and would also be a good vegetarian/vegan meal.

8 oz. new potatoes – halved or quartered depending on size of potatoes

8 oz. thin asparagus – cut into 2″ pieces

8 oz. broccoli florets

8 oz. frozen edamame beans

8 oz. peas – fresh if possible, otherwise frozen

1 shallot – finely chopped

Juice of 1 lemon – Meyer variety if possible (less acidic)

1 good tbsp. butter alternative

Salt and freshly ground black pepper

Cook all vegetables individually in the order given, draining each one and placing in a warmed serving dish, then cooking the next vegetable in the retained water, etc, etc. until all the veg. are cooked.

Add the chopped shallot.

Pour over the lemon/butter alternative and mix well until butter alternative is melted.

Season with salt and freshly ground black pepper and serve immediately.

Jo’s ‘Pizzette’ (4 or more if for Tapas)

 

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This little invention of mine, ‘pizzette’, is a cross between the Italian pizza and the Spanish omelette. Basically it is an omelette topped with things you might (or might not) find on a pizza and you can vary the toppings endlessly – today I used harissa paste, spinach and sliced new potatoes. You can serve it hot or cold; you can serve it as a meal, or you can cut it up into slices/pieces and serve as tapas/hors d’oeuvres.

1 tbsp. olive oil seasoned with salt and freshly ground black pepper

6 eggs

a spoonful or two of harissa paste (depending on how hot you like things) plus a bit extra to put on each slice of potato

5 oz. spinach – rinsed then wilted in a small skillet/frying pan

4 – 6 new potatoes – boiled and sliced

When omelette is cooked (tricky part is turning it over) place it on a plate and smear all over with harissa paste.

Place spinach on top and then slices of potato on top of spinach.

Pop a small blob of harissa paste on each slice of potato.

 

Honey Mustard Roasted Vegetables (4)

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Fall/Winter veg. are great roasted. My combination of vegetables avoids being too sweet but you can swap in more or less any veg. you want to.

Pre-heat oven to 400 degrees.

6 oz. carrots – peeled and cut into bite-size pieces

6 oz. beetroot  – peeled and cut into bite-size pieces

6 oz. parsnip – peeled and cut into bite-size pieces

6 oz. butternut squash – peeled and cut into bite-size peices

6 oz. small new potatoes – leave skin on and halve

2 tbsp. olive oil – seasoned with sea salt and freshly ground black pepper

1 tbsp. honey

1 tbsp. Dijon mustard

Place all the veg. in a large, plastic zip loc bag with the oil and salt and pepper and shake bag until veg. are evenly coated.

Place in a large roasting tin and spread the veg. out.

Cook for 40 minutes at 400 degrees then turn the oven up to 450 degrees and cook for a further 20 minutes. Turn veg. with a spatula every 15 minutes to ensure even roasting.

Mix honey and mustard in a large mixing bowl, add the roasted vegetable and toss well.

 

 

 

Tomato, Green Bean, Potato and Olive Salad

Tomato, Green Bean, Potato and Olive Salad

On vacation in France with 10 other family members we all took turns to help in the kitchen – preferably quick and easy. This was my contribution one night. I had intended just a simple tomato and green bean salad with those thin French green beans and then I made it more substantial by adding some cooked new potatoes and some pitted black olives that were lurking in the fridge and tossed it with my anchovy vinaigrette.

I had no scales or measurements available, so just take sliced tomatoes or halved cherry tomatoes, greens beans cooked ‘al dente’ and baby new potatoes (halved) in roughly equal amounts. Add in some chopped black olives and toss with anchovy vinaigrette – see below

1 tbsp. red wine vinegar

3 tbsp. extra virgin olive oil

1 tbsp. parsley – finely chopped

1 garlic clove – finely chopped

3 anchovies – finely chopped

New Potato and Egg Salad (serves 4)

New Potato and Egg Salad (serves 4)

Tried this out ahead of trip to France next week as I will be on cooking duty some nights. I took 1/2 pound of new potatoes and 3 eggs and I cooked them all together for 10 minutes or so in the same water. Cut the potatoes up into small dice and chopped up the hard-boiled eggs. Mixed all together with 2 tbsp. of mayonnaise. Sprinkled some salt and pepper over. Perfect summer picnic salad. Can also add mustard to mayo and anchovies would be good too.

Mediterranean New Potatoes (serves 4)

Mediterranean New Potatoes (serves 4)

This dish can be eaten hot or cold and can be a nice side dish for any meat or fish or else can be a stand alone potato salad.

Just boil 3/4 pound potatoes until cooked.

Place 1/2 cup passata/tomato puree 1/4 cup veg broth/stock, 1 tbsp. chopped sundried tomatoes and 8 black olives – pitted and finely chopped in a saucepan. Bring passata mixture to boil then simmer for 5 minutes. Pour over potatoes.