ash until combined.
Cover and refrigerate potato mixture until cool, about
alf the butter and oil in a
arlic, spinach, herbs, lemon zest and 1 tsp salt in a
n a frying pan and saute the potatoes over a
Potato and Cauliflower Layer -- In a large
rush chicken with oil and rub in salt and pepper if desired
non-stick saucepan and add the chopped bacon.
Soak the porcini mushrooms in 1 cup warm water for 25-30 mins.
Heat the oil in a large saucepan. Add the onion, potatoes and button mushrooms and saute for 2-3 mins, stirring. Pour in the porcini mushrooms and soaking liquid, followed by the stock. Bring to a boil over medium heat, then cover and simmer for 18-20 mins. Serve sprinkled with parsley.
00 degrees.
Wash and dry one large potato. Rub 1 tbsp
400.
Peel and cube sweet potato in to small
at. Add the oil and the onions and toss the onions to
edium heat. Add onions and celery and cook until softened. Add
Heat 1 tbsp oil in a large saucepan over medium heat. Cook spices, garlic and chili, stirring, until fragrant. Add potatoes and sweet potato and cook, stirring, for 5 mins. Stir in tomatoes and stock. Bring to a boil then reduce heat and simmer, covered, for about 1 hour, or until potato and sweet potato are tender. Stir in yogurt.
Meanwhile, heat remaining oil in a medium frying pan over medium-high heat. Cook onion, stirring, until browned lightly.
Distribute curry between serving plates. Top with onion and cilantro. Serve.
er high heat. Cook sweet potato and sausages for 10 mins,
he mushrooms, shallots, and thyme.
Saute and stir 5-7 minutes
nder, about 10 minutes. Drain, and allow the potatoes to cool
umin and turmeric, stirring, until fragrant.
Boil, steam or microwave potato
Sift flour and a pinch of salt into
Whisk eggs in a bowl and stir in potato, cheese and chives.
Pour mixture into a small frypan (preferably with a lid) that has been lightly sprayed with cooking oil.
Evenly spread tomato and mushroom pieces over the top and season generously with black pepper.
Cook over low-medium heat for 10-15 minutes until egg has set. You can set under a grill but I find this isn't necessary at a fairly low temperature especially if you cover the frypan during cooking.
Heat butter and oil in an 8-inch skillet on medium heat. Cook potato for 8-10 mins, until golden and tender. Remove potato with a slotted spoon; drain on paper towels.
Season eggs to taste. Pour into pan. Cook on medium heat for 4-5 mins, until omelet begins to set. Sprinkle with potato and remaining ingredients.
Cover and cook for 5 mins on low heat, until cheese has melted and omelet is set. Serve hot or cold in wedges, with toast for breakfast, or with salad for lunch or dinner.