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could someone direct me to some good potato recipes? I just bought 20 pounds of potatoes. I don't know how to search the recipe posts. Is there a way to search for the recipes for potatoes, or any other keyword, for that matter, in the recipe posts?

Thanks

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Replies to This Discussion

Comment by Cherry on November 17, 2008 at 5:42pm Curly Kale and Potato Cakes

Serves 4
Prep Time: 10 mins
Cooking Time: 45 mins

Ingredients

500g baking potatoes, peeled, cut into large pieces
200g trimmed leek(s) finely chopped
75g curly kale, finely shredded
50g butter
2 tsp caraway seeds
1 tsp paprika
3 tsp wholegrain mustard
2 medium free range egg yolks
2 tbsp crème fraiche
100g vegetarian Applewood smoked cheddar, thinly sliced

Method

1. Bring the potatoes to boil in a medium sized saucepan and then simmer slowly for 30 minutes until cooked. Drain and dry slightly in the pan before mashing or putting through a potato ricer.

2. Saute the leek and kale in half the butter until soft. Add the spices and cook for a further 2 minutes.

3. Mix together the potato, vegetables, mustard, egg yolk and crème fraiche in a large bowl, and then form into 4 large cakes (or 8 small ones).

4. Heat the remaining butter in a large non-stick frying pan and gently cook the potato cakes on both sides until dark golden and crispy.

5. Top the cakes with the cheese and place under a hot grill until melting.

Serve with a shredded white cabbage and carrot salad (or as a side dish with veggie sausages).
Hey, am female bt not very gud at recipes. Just want to learn more about cooking. please accept me
welcome Dando

to Enjoy Cooking group.....please feel free to mingle with the members and ask any questions with regards to information you need and myself or someone will assist you.
I do not proclaim to be a professional cook but many ppl within the group are chefs and have many years of experience which I am still learning from daily.
so I suppose this is the best place to start............so have a look through the many recipes here cause what you will also find that they are not complicated to follow but SIMPLE!

take care and GBU and ENJOY COOKING QUICK AND SIMPLE
Thank you so much. These all look like such great recipees.
hi watchman,

i was just posted few recipes in this group page when i remembered back on this discussion. i know i've had posted a recipe on here before but i think i would like to share couple more with you and other people here.

i know i'm not an english but i love the way they cook potato. one of it which is my absolute favourite is leek, onion and potato soup. it's delia smith recipe which i found it's really suit my palate.

Ok!

Leek, Onion and Potato Soup

4 large leeks
2 medium onion, chopped small
175 grams mashed potato
25 grams / 1 oz margarine or 4 tbsp olive oil (use butter if you prefer it)
850 ml / 1 1/2 pint organic vegetable stock
275 ml / 10 fL oz milk (use soya milk if you're a strict vegetarian)
salt and pepper to taste

To serve
1 tbsp crème fraîche or cream (again, skip this if you're a strict vegetarian)
1 1/2 tbsp of chopped fresh parsley

Method
1. Begin by trimming the leeks, discarding the tough outer layer. Now split them in half lengthways and slice them quite finely, then wash them thoroughly in two or three changes of water.

2. Drain well. In a large, thick-based saucepan, gently melt the butter, then add the leeks, onions and potatoes, stirring them all round with a wooden spoon so they get a nice coating of butter. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes.

3. After that, add the stock and milk, bring to simmering point, cover and let the soup simmer very gently for a further 20 minutes or until the vegetables are soft – if you have the heat too high the milk in it may cause it to boil over.

4. Now you can put the whole lot into a blender – leave it to cool a little first – and blend to a purée. If you have to blend the soup in batches, make sure you have a bowl to hand to put the first batch into.

5. Now return the soup to the saucepan and reheat gently, tasting to check the seasoning. Add a swirl of cream or crème fraîche before serving and sprinkle with freshly snipped chives or parsley.
i've taken this recipe from my favourite canadian cooks, michael smith. i was inspired by his simple cooking and very interesting cooking method as well as his generous given tips on cooking in the kitchen.

Potato Cheddar Tart

4 tbsp olive oil
1 large onion, minced
3 cloves garlic, minced
500g aged cheddar, grated
6 large potato, unpeeled and baked
salt and pepper to taste

Method
1. Preheat your oven at 180C / gas 4 / 350F. Slice the potatoes as thinly and uniformly as you can, about a quarter inch thick. Arrange a circular pattern of overlapping slices around the inside bottom edge of the pan. Continue arranging overlapping layers of the potatoes until the bottom is evenly covered. Season the potatoes with salt and pepper.

2. Mix the onions and garlic together and sprinkle some of the mixture onto the potatoes. Continue with a layer of the grated cheese. Cover with another layer of the potato pressing it down firmly before continuing with alternate layers of the potatoes, onion mixture and cheese until the pan is full. Continue with several more layers insetting each a bit from the edge of the pan until the top is an inch or so higher than the pan’s rim.

2. Place the tart pan on a baking sheet and bake for at least two and a half to three hours. You’ll know it’s done when a small thin bladed knife insert easily. Pour off as much of the fat around the edges as possible. Let the tart stand for fifteen minutes then invert it onto a cutting surface. Slice into wedges and serve immediately. You may refrigerate any leftovers and reheat them later it in the oven.

(*original recipe used to have bacon, i modified it to suit our SDA dietary)
welcome to the group Dando
Comment by Cherry on November 18, 2008 at 4:25am Potato Fritters

INGREDIENTS

3/4 cup chickpea flour
1/4 cup corn flour
1/4 cup nutritional yeast flakes
1/4 cup pastry flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon cayenne
1 cup water
4 medium potatoes, shredded
1 small onion, minced
Oil for frying

METHOD
Mix all of the ingredients together, except the potatoes, onion and oil. The mix should resemble a thick pancake batter. More water may be added if it is too thick or more chickpea flour may be added if it is too thin. Add the potatoes and onion and drop by spoonfuls into 12 millimeters / 1/2 inch of hot oil. Fry on each side until golden brown. Drain on a paper bag or paper towels.
Tofu and Garlic Mashed Potatoes-

INGREDIENTS

6 medium cloves garlic, peeled
3/4 cup vegetable broth
1/2 cup low-fat firm silken tofu (115 grams / 4 ounces)
2 teaspoons extra-virgin olive oil
675 grams / 1 1/2 pounds yukon gold potatoes (4 medium), peeled and cut into 5 centimeter chunks
1 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch of ground nutmeg

METHOD
In small saucepan, combine garlic and broth and bring to a simmer over medium-high heat. Reduce heat to low, cover and simmer until garlic is very tender, 15 to 20 minutes.
Transfer broth to blender or food processor. Add tofu and oil and process until mixture is smooth and creamy. Cover to keep warm.

Meanwhile, in large saucepan, combine potatoes with enough cold water to cover. Add 1 t salt and bring to a boil over medium-high heat. Reduce heat to medium, cover and cook until potatoes are tender, 10 to 15 minutes. Reserve 1/2 cup of potato cooking water; drain potatoes well.

In large bowl, mash potatoes; gently stir in warm tofu mixture and enough reserved potato water to make smooth puree. Season with remaining 1/2 teaspoon salt, pepper and nutmeg and serve.
Smoked Tofu and Mashed Potato Cakes

INGREDIENTS

455 g / 1 lb potatoes
455 g / 1 lb / 2 cups smoked tofu
2 T finely chopped parsley
1-2 T grated onion
As required freshly ground black pepper
As required flour
As required vegetable for frying

METHOD
Cook the potatoes until tender, then cool, peel and mash.
Mash the tofu.

Combine the mashed potato, tofu, parsley, onion and pepper, and form into patties. Dip them lightly on both sides in the flour.

Shallow fry the cakes on both sides until nicely browned
Baked Sweet Potato Fries
Bored with plain old French fries? Whip up a batch of these sweet potato fries to serve with your veggie burger.

1 tsp. ground cumin
1 tsp. salt
1/2 tsp. ground cayenne pepper
3 large sweet potatoes
1 Tbsp. olive oil

• In a small bowl, combine the cumin, salt, and cayenne pepper. Set aside.
• Preheat the oven to 400°F.
• Peel the sweet potatoes and cut in half lengthwise. Cut each half into 6 wedges. In a large bowl, combine with the olive oil and the spice mixture. Toss until evenly coated.
• Place wedges in a single layer on a baking sheet and place on the middle shelf of the oven. Bake for approximately 30 minutes or until cooked through and edges are crisp.
• Serve immediately.

Makes 6 servings
Sweet Potato Leaf Salad

1 bunch, sweet potato leaves
1 Big Tomato, sliced into small pieces
2 Tablespoons chopped onion
1 teaspoon shredded ginger root
3 Tablespoons lime juice
Salt, to taste

Steam the sweet potato leaves, until wilted. Put in a bowl and add all other ingredients. Mix together, and serve. Enjoy!

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