Archive for the ‘potatoes’ Category

Stuffed peppers with potatoes, feta and pesto

Roasted peppers with potatoes, pesto and feta

Roasted peppers with potatoes, pesto and feta

As I’ve been cooking my way through Hugh Fearnley-Whittingstall’s Veg everyday cookbook, I’ve found another easy treat, really simple stuffed peppers. This is the recipe as it is in the Veg everyday cookbook, which if you haven’t noticed I would definitely thoroughly recommend!

Serves 4

200g small new potatoes

4 red peppers

1 tbl spoon olive oil

200g feta cheese

4 tbl spoons good quality pesto

sea salt and freshly ground pepper

a small handful of basil leaves to finish (optional)

Preheat the oven to 200 Celsius/Gas Mark 6.

Bring a pan of salted water to boil, add the potatoes  and boil for 8 – 12 minutes, until just tender. Drain and cool slightly.

Halve the peppers and take out the seeds. Brush the outsides with olive oil and place on a baking tray lined with baking paper.

Halve or quarter the new potatoes, in a bowl, mix them well with the pesto and feta (1 cm cubes).

Stuff the peppers with the mixture and put into the oven for 40 – 45 minutes, until browned on the top.

Scatter chopped basil leave and serve.

I served this with a rocket and avocado salad, with olive oil and balsamic vinegar.

Top tip: Always make more food than you need and take it to work as a packed lunch. It’s tastier and cheaper. 

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Baked potato gratin with cheese and onions

SAMSUNG

 

This combination of potatoes, fried onions, cheese and butter is amazing and real comfort food. I’ve followed Hugh Fearnley-Whittingstall’s recipe.

“Pan Haggerty

The Northumberland take on the delicious combination of potatoes, onions and cheese. Rich and buttery, I like it with a crisp, green salad and some simply cooked pulses. Serves six as a side dish.

50g butter
2 onions, thinly sliced
500g fairly firm-fleshed maincrop potatoes such as maris piper
80g mature cheddar, grated
Sea salt and freshly ground black pepper

Heat the oven to 190C/375F/gas mark 5. Melt half the butter in a 20-25cm ovenproof frying pan over a medium-low heat and fry the onions for about 15 minutes, until soft and golden. Meanwhile, peel the potatoes and slice them very thinly (use a mandolin or the slicing side of a box cheese grater).

Set aside a good pinch of the cheese – about 10g. Scoop the onions out of the pan. Layer a third of the sliced potatoes into the still-buttery pan, then add half the onions and half the cheese. Season well. Repeat the layers, then finish with a final layer of potatoes. Dot the remaining butter and the reserved cheese over the top and season. Bake for about 40 minutes, until the potatoes are tender all the way through and the top is golden. Serve piping hot.”