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Dinner With Crayons

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potato

Back to school garlic mashed potatoes

September 10, 2013

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“We’ve got the dark nights again” as my Grandma used to say.

Despite 30c temperatures late last week probably most of us have had a taste of autumn over the weekend; coats are being donned for school once more.

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A nip in the air is as good as excuse as any for some rib sticking comfort food. Armed with fluffy spuds and garlicky Boursin I whipped up the first mashed potatoes I could remember having in ages.

It’s hard to recall now but for a good six weeks this summer I couldn’t bear to light the gas hob never mind the oven.

So mashed potatoes were definitely off the menu and although I’m not glad to see the warm weather go, I do rather like the return of comfort food.

Easy peasy garlic mashed potatoes: mash potatoes with half a pack of Boursin garlic and herbs cheese and a glug of smooth olive oil. My variety today was an extra virgin variety from Crete. A sneaky pinch of salt flakes and a grinding of pepper and you’re good to go.

Are you ready to serve comfort food again?

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With thanks to Sainsbury’s for samples of Taste the Difference mashing potatoes. I found they mashed incredibly easily. If a recipe calls for a “floury texture” potato then this is your spud. I warn you though, they soak up lots of butter and some of them were so tiny they were fiddly to peel. The ones in my bag were grown in the UK. Say hi to Sainsbury’s on Twitter @sainsburys

With thanks also to Candiasoil for samples of “Oi1 Peza” Cretian olive oil sold in these attractive tins which also protect the oil’s flavour being damaged by sunlight. Crete lays claim to having cultivated the first olives as far back as 3500BC. Oi1 Peza and Oi1 Viannos Cretian olive oils are due to be sold in Tesco this autumn, priced £6.35 for 500ml. Also ongoing thanks to Boursin for cream cheese.

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Filed Under: Eating In Tagged With: Boursin, garlic, potato

Smoked salmon potato salad with hearts of palm

August 9, 2013

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This is the potato salad I made using the dill and rapeseed mayonnaise in my last post.

I was wondering how to use this can of hearts of palm shown below and read on the side that it went well with smoked fish. I tend to keep a wallet of smoked salmon in my freezer, they defrost within little more than an hour meaning you have smoked salmon pretty much whenever you fancy it without hurrying to use it after purchase. You can buy frozen smoked salmon from IKEA but I don’t recommend this as the fish is very pale and lacks flavour.

So whenever I spot a reduced pack of fresh smoked salmon in the supermarket, into my freezer it goes.

Hearts of palm are a vegetable I would use again – they’re soft and not strongly flavoured, a kind of fusion between bamboo shoot, asparagus and mushroom. They’re soft and mix in well with potato. I also stir fried some hearts of palm in left over rice the next day. An interesting backdrop vegetable rather than a main star of the dish. Handy to keep in the cupboard to add extra bulk or interest to a salad.

Smoked salmon potato salad with hearts of palm
There’s no fixed amount for most of the ingredients, just use as much or as little as you fancy depending on your favourites!

Ingredients:
dill and rapeseed mayonnaise
smoked salmon
sliced radish
cooled boiled new potatoes
sliced hearts of palm
salt and pepper to season
extra chopped fresh dill to garnish

This would make an excellent ideal picnic or lunchbox dish. Or a light lunch.
  

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With thanks to Cooks and Co for product samples.

Filed Under: Eating In Tagged With: Cooks and Co, dill, hearts of palm, potato, radish, smoked salmon

Zero effort spicy carrot soup

January 23, 2013

Who needs canned soup when you can have this spicy carrot soup ready inside 15 minutes?

spicy carrot soup

On Saturday I was busy cooking my souffles for Blue Kitchen Bake’s French Classic challenge and the idea had been we would have souffle for lunch….

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Filed Under: Eating In Tagged With: carrot, coriander, cream, potato, tumeric

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