Posts Tagged With: potato

Potato, Fennel and Jerusalem Artichoke Soup

Soup is perfect for this cold, wet Winter weather – I am loving jerusalem artichokes at the moment, and the addition of them in this soup makes it creamy and earthy.

Heat a large pot to med-high and sauté the following:

~ 100g butter
~ 1 brown onion, chopped finely
~ 1 fennel bulb, chopped finely
~ 1 tsp crushed garlic
~ 1 tsp salt
~ pinch of ground black pepper

Keep stirring, and when the fennel becomes soft, add in the following:

~ 250ml vegetable stock
~ 3-4 potatoes, peeled and diced
~ 2 large jerusalem artichokes, peeled and diced
~ pinch of ground nutmeg

Continue cooking for about 10 more minutes, adding in more vegetable stock as needed (probably another 250ml)
When the potato is soft, blend with a stick blender
You could add a dash of cream here, but it’s not entirely necessary as the soup is quite naturally creamy.

Categories: Dinner, Healthy, Recipes, Vegetarian | Tags: , , , , , , , , | Leave a comment

Lamb Shanks with Cauliflower & Potato Mash

Given the amount of rain we have had this week, it felt like Lamb Shank kind of weather!  This is a very simple recipe and the outcome is deliciously succulent and rich shanks.  The only thing you will need an abundance of is time!  It takes about 10-15 minutes to prep, but I like to leave the shanks simmering for about 3 hours.

Place the following in the bottom of a cast iron dutch oven:
~ 2 medium carrots, peeled and sliced
~ 1 large onion, roughly diced
~ 3 sticks of celery, diced
~ 2-3 cloves of garlic, crushed on a board
~ salt and pepper
~ a few sprigs of rosemary
~ any other herbs you like

Place 2 lamb shanks on top of the veges, and add:
~ 1 tin of diced tomatoes
~ vegetable stock (fill the empty tomato tin and this should be enough – add more during the cooking if it starts to look dry)

Cook at 160-170 C for about 3 hours, turning every hour or so.
I like to ensure that the veges are on top of the shanks, once the liquid has started to reduce, to protect the meat from drying out.

This mash is great if you are carb conscious, or if you just want something a bit different to the usual.

~ 1 cauliflower, core removed and cut into chunks
~ 2 medium potatoes, peeled and cut into quarters
~ butter (to taste, but about a tbsp)
~ salt and pepper
~ milk (just a dash)

Boil the potatoes in a pot on med-high heat
While these are boiling, place the cauliflower in a frying pan on a high heat with about 1/2 cup boiling water
Add the butter, salt and pepper to the cauliflower and continue to sautee until the is no liquid left in the pan
By this stage, the cauliflower should be cooked, but if not then add some more water until the cauliflower is soft enough to mash
Drain the potatoes when they are cooked through
Mash the potatoes, then add the milk and cauliflower and continue to mash until it reaches the desire consistency
Add more salt, pepper or butter to taste.


Categories: Dinner, Meat, Recipes | Tags: , , | Leave a comment

Chorizo & Potato Frittata with Green Bean Salad

Feb detox starts today so last night I made sure the fridge was clear of any banned items – including 2 chorizo!

Chorizo & Potato Frittata

~ 3 medium sized potatoes (about 100g each), peeled, cubed into 3cm chunks and par boiled
~ 2 chorizo, halved lengthways and then sliced
~ 7 eggs
~ 1/4 cup milk
~ dash cream
~ handful flat leaf parsley, chopped
~ salt and pepper
~ 1/2 large red capsicum, sliced

After draining the par boiled potatoes, add them to a heated pan along with the chorizo and cook for 5 minutes, until the chorizo is sizzling

Beat the eggs, milk, cream, parsley, salt and pepper in a jug/bowl and add to the pan
Reduce the heat to low and sprinkle the capsicum on the top
Cover the pan and cook for around 12 minutes until set
Heat the grill and place pan under the grill for about 5 minutes, until golden and crispy
Allow to cool before slicing – serve with salad or veges.

Bean Salad

Blanch a large handful of green beans (trimmed) in a pot of boiling water for 1-2 mins (no longer or they will go soggy)
Drain and place in a serving bowl

Combine the following in a jug/bowl and spoon over the top of the hot beans:
~  1 tsp dijon mustard
~ 3 tsp white wine vinegar
~  3 tbsp olive oil

Top with toasted flaked almonds

Categories: Recipes | Tags: , , , | Leave a comment

Blog at

%d bloggers like this: