Paprika potato wedges

Paprika potato wedges

  • Servings: 3
  • Difficulty: easy
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Crunchy, fragrant Paprika baked potato wedges from plot to plate.

Comment below if you think these potato wedges are shop bought or homemade?

I was absolutely amazed at how well these came out, and I’m definitely going to make them again soon to make sure it’s not a fluke.

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Minted potato salad

Minted potato salad

  • Servings: 2
  • Difficulty: easy
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An easy potato salad recipe with only 4 ingredients

BBQ season is well and truly underway and this is the last potato salad recipe you’ll ever need…Probably…

This is a great way to use up tiny, marble like potatoes that you often find when you dig up potatoes – otherwise known as Fingerlings.

This really is one of those recipes that you adjust to suit your own tastes, so if you require more mint, simple add some more to the sauce, and likewise with the salad creme and mayonnaise.

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Sunday Night Supper Club with Nicky Patrick at BBC Surrey

You may have remembered that not so long ago we were invited by Nicky Patrick to join her at BBC Surrey for her Sunday Night Supper club. Well, this week we were invited back.

We spoke about cooking lasagne with fresh pasta, Spanish chicken bake, salads and what we would cook if we were on Come Dine With Me.

Sit back and enjoy!

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Butternut squash and garlic soup

Word of warning with this one – if you’re planning on going on a date or interacting with people on a conversational level, be sure to pack some mints or breath fresheners – other than that, this is a great soup which really does make you feel warm and cosy inside.

Ingredients 

2 whole garlic bulbs

900g butternut squash (or pumpkin, either is just as good)

2 tablespoons of thyme

25g of butter

1 large spanish onion, chopped

1 tablespoon flour

1 litre of chicken stock

 

Method

1. First pre-heat the oven to 190C/Gas mark 5. Line a roasting tin with foil and place in the garlic. Peel, de-seed and dice the butternut squash and cover with olive oil, salt and pepper. Bake for one hour or until the squash and garlic are soft.

2. In a saucepan melt the butter, add the onion and fry off until soft, this should on take a few minutes if you apply a medium to high heat, add the  chicken stock and keep on a low to medium heat.

3.  Once the butternut squash has browned, crush the gloves of garlic add the whole of the roasting tin to the saucepan.  Cook for 10 minutes on the same heat.

4. Add the thyme, blend and serve warm.  To make it look really fancy, and add flavour of course, drizzle over olive oil and add a dollop of creme fraiche.

Borscht – Beetroot Soup

Going down with a cold? Borscht this down the hatch – this beetroot soup is unbelievably good for you (and kind of funky looking!)

Ingredients 

4-5 decent sized beetroot, peeled and grated

2 onions, diced

2 carrots, cut into coins 

5 tomatoes, diced

1.2 litres of vegetable stock

1 knob of butter

3 celery sticks, diced

1 tablespoon of red wine vinegar 

1 tablespoon of sugar (optional)

Salt and pepper for seasoning (optional)

 

Method

1. First off melt the butter and fry off the onions until their soft.  Turn to a low heat and then add 2 thirds of the the beetroot, carrot and celery and cook for 5 minutes, stirring it every so often.

2. Increase the heat to medium – add the garlic, tomatoes, red wine vinegar, sugar and vegetable stock and bring the mixture to the boil.

3. Reduce the heat to simmering and simmer for an 1 hour or until the vegetables are soft.  Add the remaining beetroot and season with salt and pepper.  Leave to cool for around ten minutes.

4. If you’re out to impress presentation wise, serve with a dollop of sour cream on top and a slice of rye bread.