Potato Gratin Falco

ingredients for 4-6 people

• 1 kg potatoes, peeled and sliced finely
• 1 onion, sliced
• 1 carton of good quality mushroom cream soup, add milk to make up to a pint of liquid.
• 100 gr grated cheese, such as cheddar or gruyere
• 100 gr sliced mushrooms, 
• salt, pepper, nutmeg

1. Heat the oven to 180 degrees celsius
2. Layer the potatoes, onion and mushrooms on a medium size baking dish. Seasoning as you go with salt, pepper and a pinch of nutmeg.
3.  Spread the mushroom cream soup over the potatoes, adding a little milk if it is too thick, until the potatoes are nearly covered.
4. Sprinkle the grated cheese on top of the potatoes and soup.
5.  Cover the dish with aluminium foil. Bake for 90 minutes. Uncover the dish and let it brown for a further 20 minutes.
6. Serve hot, with meat or fish.

SpanishTortilla

Known in Mallorca as 'Truita de Patata'
When it is made properly it should be juicy and succulent, equally good cold or warm, and it cannot be made in a hurry.
Here is the true Spanish tortilla, where you only need eggs, onion, potatoes and salt.

Ingredients:

• 5 large potatoes with white, waxy flesh
• 1 medium onion, chopped
• 6 eggs
• salt, pepper
• oregano (optional)
• olive oil

Preparation:

1. Start by stir frying the onion in 2 tbs of olive oil.
2. Peel and dice the potatoes finely. Add them to the onion and fry gently over a low heat and covered with a lid. Stir from time to time, cook over low heat for 10-15 minutes or until well cooked, they must not turn brown. Season them well.
3. Alternatively, place the potatoes and oil in a bowl, cover with cling film. Punch a few holes and microwave for 4 minutes at the highest power. Let them rest for a minute, stir them and cook again for 2 minutes. Check that they are fully cooked.
4. Meanwhile crack the eggs into a large bowl, stir them with a fork and season with salt and pepper. Add a little marjoram or thyme if you wish to give an extra flavor.
5. When the potatoes are cooked, lift them out of the oil with a slotted spoon and put them in the egg while they are still hot. This is important to the dish as the potatoes will start to cook the egg and will absorb the flavor. Leave the potatoes to stand in the egg for a few minutes or until they cool slightly.
6. Heat 2 tbs olive oil in a 20cm non-stick pan, pour the potato and egg mix. Stir with a fork for a minute or so, then turn the heat down, cover with a lid and let the tortilla cook for 6-10 minutes.
7. Now it is time to turn the tortilla over with the help of a plate. Cook the tortilla for 5 more minutes on the other side. Turn the heat off and let it stand for a few minutes before turning onto a plate.
8. If you don't dare turn the tortilla, grill the top in the oven for 5-6 minutes.

Serve the Tortilla warm or cold with green salad. Great for picnics and parties.

Tartiflette savoyarde

Tartiflette Savoyarde

(French Gratin potatoes)

The name derives from the name tartiflette of potato Savoyard tartifles, a term also found in Provençal tartifles. The Savoyards first heard of the tartiflette when it arrived on the menus of restaurants in the ski stations, conveying an image of friendliness, authenticity, and soil of the mountain.

It is hard to find Reblochon outside France, so I often use Raclette cheese instead.

time 50 minutes plus potato cooking time.

yield  8 people, as a side dish 

category potatoes

cuisine France

ingredients 

• 1,2 kg de potatoes, 
• 200 gr de bacon lardons
• 1 onion (optional)
• 1 reblochon cheese
• 1 tub  crème fraiche
• 1 glass white wine (vin blanc de Savoie)

directions

1. Boil the potatoes whole, until cooked through. Drain and cut into thick slices. About 0.5cm.

2. Fry the onion, sliced, in a little butter, until pale and starting to brown

3. Add the lardons to the onion, fry for a minute or so, turn off heat

4. arrange the potatoes in a well buttered ovenproof dish, spoon over the onion and bacon mix. Stir the wine into the creme fraiche, pout over the potatoes. Season well with salt and pepper.

5. Slice the reblochon over the potatoes, (Alternatively, use raclette cheese) 

6. bake in a hot oven 180 degrees C for 25-30 minutes until golden and bubbly.

Caramelized Onion and Potato cakes

For a light family super, I am serving them with a simple green salad.

Ingredients for 3-4 people

1. 1 large onion, chopped
2. 2 large potatoes
3. Salt, pepper, nutmeg
4. 1 crushed chili

Fry the onion, stirring it from time to time, in a little olive oil, for 15-20 minutes until brown and starting to caramelize, take off the heat and place in a bowl. Reserve them.

Meantime, cook the potatoes until tender. Mash them and mix with the onion, salt, nutmeg, chili, and pepper to taste.

Shape 4-6 patties with your hands.

When ready to serve, gently fry the patties for 3 minutes on each side, careful not to break them.

Serve them with chutney and a green salad.

Sweet Potato croquettes

• 1 sweet potato
• 1 teaspoon curry powder
• 1 tablespoon double cream
• 1 egg, beaten
• 1 bowl of breadcrumbs

bake the potato in the microwave for about 3-4 minutes until cooked through.

Cut the potato in half and spoon the flesh out and into a bowl. Mix in the cream, curry powder, salt and pepper to taste.

Make small patties with your hands, roll them in the breadcrumbs, then coat in the egg, then cost in more breadcrumbs again. Do this until the potato is finished.

Shallow fry the patties for 2-3 minutes on each side until golden.

Potato Skins

For this recipe I am using some potato skins I have already cooked. I emptied the shells to make mash and have the potato hulls ready for stuffing with something delicious.

Ingredients for a snack or light supper for 2

• 4 potato skins, cooked and hulled
• 1 slice of ham
• 100 gr Raclette or Cheddar cheese
• salt, pepper, and cayenne to taste
  

Place the skins in a shallow ovenproof dish, pour a little oil, salt and pepper over them.
Roughly chop the ham and divide it into 4 equal amounts, put one portion into each skin.
Place a quarter of the cheese into each hull.
Bake in a hot oven at 200ºC for about 15 minutes until the cheese is melted and bubbling.

Serve hot with a green salad.

Aloo Matar. Indian Potato Cakes.

This indian snack is addictive and best served with a chutney and a mint and yogurt sauce.

• 3 large boiled aloo (potatoes)
• 1 tsp salt or as per taste
• 1/4th tsp ground black pepper
• 1 handful chopped coriander leafs

For Stuffing:

• 2/3rd cup matar (green peas) cooked or frozen peas defrosted
• 1/2 tbsp minced ginger
• 1 minced garlic clove
• 1/4th tsp garam masala
• 1/4th tsp salt or to taste
• Red chili powder to taste (optional)
• Oil for pan-frying

How to make aloo tiki :

* Take the defrosted peas and mash them using a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
* Peel the potatoes and mash them very finely into smooth mashed potatoes. Add coriander, salt and pepper and mash until well mixed. Divide it into 10 equal portions.
* Now wash your hands and rub them with little oil.
* Take each portion of potato mixture and make a ball.
* Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
* Gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
* Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry for 3 minutes on each side until crisp golden brown, adding more oil if needed, on a low heat.
* Serve aloo tikki hot with chutney and yogurt and mint sauce.

Note : Boil or microwave the potatoes until fork-tender. For best results, the potatoes can be boiled in advance and refrigerated a day before.

Jacket Potato

I often cook jackets in a hurry when I don't have time. The potatoes can cook in the microwave for 4-5 minutes at full power. The result is quite acceptable. Then I fill the jackets and finish cooking them for 10 minutes under the grill.

Turn the oven on to 180ºCentigrade.
Take a large potato per person, wash them thoroughly under running water. Drain and pat them dry.

Prick each potato once or twice over the skin. Rub them with oil and a little salt. Put them in an ovenproof dish and bake for 60-80 minutes, depending on the weight of the potato.
To test that they are ready you can try to insert a fork into the potato. It it goes in easily, it is ready.

Fillings:
1/ Fry some mushrooms and bacon in a little butter. Add cream, salt and pepper to taste.
2/ 1 can of tuna per person, mixed with 1tbsp Cream cheese. Salt and pepper.
3/ Any leftover, warmed up stew, curry, chili con carne, pasta sauce....
4/ Plain butter and cheese: 1tbsp Butter and a little grated cheese
5/ Cooked prawns and mayonnaise
6/ Smoked Salmon and Sour cream
7/ Baked beans in tomato sauce
8/ Sweet corn salad: sweet corn, diced ham, chopped red pepper, mayonnaise.
9/ Coleslaw: grated carrot, finely sliced cabbage, mayonnaise, a dash of vinegar
10/ Leftover chicken or turkey and cream or bechamel, or cold with mayonnaise

Chinese Potatoes

Ingredients for 5-6 servings:
3 tablespoons olive oil
3 tablespoons of finely chopped garlic
7 to 8 potatoes peeled and diced
salt to taste
red chilli powder, to taste
Soy Sauce and grated ginger

Method:
Heat the oil in a pan and add the garlic; when it is slightly brown, add the potatoes, salt, cook on medium high fire till potatoes are done. Once done add the red chillies and grated ginger to taste.
Serve hot with fresh bread and cooked meat. Or as part of a chinese style meal.

Vegetable Crumble

This is a Vegetarian dish that uses store cupboard ingredients. However, you can add cooked ham, sausages or bacon if you wish. For a Halloween theme, make it with pumpkin.
My sister and I used to make this when we were students in Palma and shared an apartment, it is really good and easy to make. It lends itself to many variations so give it a try.

Ingredients for 2 as a main course or 4 as a side dish:

• 1 tbsp butter
  
• 1 tbsp olive oil
  
• 1 large onion, chopped finely
• 1 leek, chopped
• 500 gr mixed root vegetables (potatoes, carrots etc), diced.
• 200 gr mushrooms, sliced
• 150 ml milk
• 150ml white wine or stock
• Salt, pepper
• 1/2 tsp nutmeg

For the crumble:

• 150 gr flour
• 75 gr butter
• 100 gr grated cheese
• pinch of salt
  

Heat the butter and the oil in a large pan, add 1 tablespoon of flour to make a very loose roux. cook this for 1 minute until it starts to brown. Now slowly add the milk and wine to make a sauce. As soon as this sauce comes together, add all of the vegetables. Season well, stir them for a minute and cover. Cook for 30 minutes or until the potatoes are cooked through. Check the seasoning.
When the vegetables are cooked, pour them into an ovenproof dish and leave them to stand while you make the crumble topping.

For the topping, place the butter and flour in a bowl. Break down the butter with the tips of your fingers until the mix resembles fine crumbs. Add the cheese and a pinch of salt. Cover the vegetables with the crumble topping.
Bake for 40 minutes at 180ºC until the crumble topping is browned and crunchy.

Cream of Leek and Potato Soup

Ingredients for 4:

• 2 leeks, chopped
• 1 celery stick, chopped
• 2 potatoes, peeled and diced
• 1 large onion, chopped
• 1 clove garlic
• 1 bay leaf
• 1 1/2 litre stock
• 200 ml full fat milk
• salt, pepper & a good pich of grated nutmeg

Put all the vegetables in a large saucepan with 2 tbsp olive oil. Gently fry them for 10 minutes until pale. Add the stock and bay leaf; bring to the boil. Simmer for 45 minutes or until the potatoes are cooked through. Add the milk and check the seasoning. Remove the bay leaf and blend in the liquidizer.
Serve hot with fried croutons.

Easy croutons from leftover bread:
Dice the bread and fry very gently in one tablespoon of oil until they are crunchy.

Potato and Artichoke Salad

Simple summer potato salad. Can be made in advance.

Ingredients for 4 people
3 large potatoes, peeled and diced
2 cans tuna in oil
2 hard boiled eggs
1 can artichoke hearts in brine

For the dressing.
2 tablespoons of mayonnaise
1 teaspoon Dijon mustard
2 tablespoons olive oil
1/2 tablespoon cider vinegar
Salt and pepper to taste
Pinch of paprika, to taste

Mix the dressing ingredients in a large enough bowl.
Cook the potatoes in boiling water for 10 minutes or until tender; drain and toss them in the dressing while still warm, this ensures the taste penetrates the potatoes. Leave them to cool.
Drain the tuna, and quarter the artichoke hearts. Mix the tuna and the artichokes with the potatoes.
Peel the boiled eggs, cut in half, arrange over the potato salad. Cover the salad with cling film and refrigerate until cold. Serve.


Nutritional facts of Globe or French artichokes:
This vegetable is very low in Saturated Fat and Cholesterol. It is also a good source of Niacin, Vitamin B6, Iron and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Folate, Magnesium, Potassium, Copper and Manganese.

Other names:
Alcachofa, Alcaucil, ALE, Artichaut, Artichaut Commun, Artichoke Extract, Artichoke Fruit, Artichoke Leaf, Artichoke Leaf Extract, Artischocke, Cardo, Cardo de Comer, Cardon d'Espagne

Medical uses
Artichoke is used to stimulate the flow of bile from the liver. This is thought to help reduce symptoms of heartburn and alcohol "hangover." Artichoke is also used for high cholesterol, irritable bowel syndrome (IBS), kidney problems, anemia, fluid retention (edema), arthritis, bladder infections, and liver problems, including hepatitis C.

Some people use artichoke for treating snakebites, preventing gallstones, lowering blood pressure, lowering blood sugar, to increase urine flow, and as a tonic or stimulant.

Potato Gnocchi

Gnocchi are noodles made with potato or cornmeal. I serve them in a creamy blue cheese sauce, and they are an instant hit with family and friends. You can buy ready made gnocchi in any supermarket and serve them with the blue cheese sauce. I find that home made ones are best.
They do however need 1 hour to prepare.

Ingredients for 4

• 500gr floury potatoes
• 1 large egg, beaten
• 150g plain flour or less, depending on the texture of the potatoes

Peel the potatoes and boil in a pan of salted boiling water. Drain and mash them into a bowl

Make a hollow in the potato mash, then pour in the egg and sprinkle over some of the flour. Blend everything with your hands, adding more flour but as little as you can get away with (you want the flavour of the potato to come through, rather than that of the flour). Work carefully and quickly, as the more you handle the dough, the harder and bouncier it will become.

You should now have a soft dough that holds together.

Divide the dough into 3 equal pieces. Roll a piece at a time into long, thumb-nail thick cylinders on a lightly floured surface, again working lightly and quickly. Keep the surface well floured as you don't want the gnocchi to stick.


Cut the dough into thumb-nail long lengths. I don't bother to shape and pattern them, but just cook them as they are. Life is too short! However, the shaping and patterning gives a hollow on one side and a pattern on the other that enables the sauce to cling better, and also makes each piece recognisable as a gnocco (a single gnocchi).

To shape them into traditional gnocchi: roll the gnocchi in a little flour. Holding them very lightly, form each into a small concave gnocchi shape: hold them against the prongs of the back of a fork, pressing only firmly enough to get the imprint (not so firmly that they go through the prongs), then guide each one so it tumbles away from the fork. Use your thumb as a guide and your fingers to pick and curl the gnocchi up. Spread them on a large board until required.

Bring a large, deep pot of salted water to the boil. Drop in the gnocchi a few at a time. Let them cook 2 minutes more or less, until they bob back up to the surface, then scoop them out with a slotted spoon and arrange them in an ovenproof dish, spoon over some blue cheese sauce (see blue cheese sauce) and bake in the oven for 15 minutes until bubbling. Serve hot, with a green salad.