Tag: potato

boston baked beans

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This is a fantastic quick weeknight dinner option and left overs for breakfast a couple of days later when the flavours have developed to their full potential,  is even better. I tend to make this dish without the bacon most of the time to cater for my vegetarians and it really doest seem to impact on the flavour at all. We often have this dish with scoops of creamy mash potato and fresh bread, its real comfort food for those winter nights or it is just as yummy served with flat bread and sour cream.

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boston baked beans

ingredients

olive oil,1 brown onion,4 rashes of free range rindless bacon,1 clove garlic,1 teaspoon of smoked paprika,2 tablespoons brown sugar,2 tablespoons tomato paste,2 tablespoons golden syrup,2 tablespoons worcestershire sauce,4 cans borlotti beans rinsed,3 cans of whole peeled tomatoes,season to taste

method

Using a large heavy based sauce pan gently fry the onion in the olive oil a few minutes then add garlic and chopped bacon if using, cook until bacon is slightly browned. Add paprika, sugar,tomato paste, golden syrup and worcestershire sauce. Stir for a few minutes until combined and fragrant.  Add beans with the whole tomatoes, bring to the boil and then simmer on  low heat for 30 minutes, stirring occasionally to avoid sticking. serve with buttered toast or mashed potato.

potato and leek soup

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its winter. fire places, warm socks, pyjamas and soup.

 the children have all returned to school after a two week break. there is peace..   i find myself with a moment.

there are so many things on the list to do,

but not now.

now, i’ll drink tea and make soup.

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ingredients

8 large potatoes,3 leeks,1 brown onion,2 cloves garlic,2 teaspoons dried thyme,chicken stock to taste,olive oil, 20 grams butter,water to cover,salt and cracked pepper,1/4 cup cream, chives to garnish

method

slice leeks straight down the middle disregard outer leaves and wash thoroughly under cold water. Chop leeks and onion and sauté with tablespoon of olive oil and the butter until softened in texture. Add the thyme, garlic and chicken stock let cook a minute or so, then add chopped and peeled potatoes. Cook on low heat for approximately 8 minutes before adding enough water to just cover bring to the boil then lower the heat to a simmer until potato’s are cooked through. Blend soup with a hand blender until smooth in consistency return to a low heat and add the cream and season as necessary, serve with finely chopped chives and crusty bread.