Good roast potatoes are one of life’s simple pleasures. But it is possible to improve on perfection. This is a recipe that I used to make when I student and constantly broke. It’s made from simple cheap ingredients, and tastes fantastic.
You can eat it as a side dish, but I’m more than happy to eat a big bowl of it just on its own. You can also make this with mashed potatoes and it’s still a totally amazing comfort food, but do yourself a favour and try it with roast potatoes.
1Kg Potatoes (Scrubbed with skins left on)
4-5 Large onions (Chopped)
2 Tbsp Oil
25 Grams Butter
Salt and pepper
100 Grams Cheddar Cheese (Grated), you can also use any cheese you find in the fridge.
Pre-heat your oven to 200 degrees. Cut the potatoes into 3-4 cm cubes, and toss with 1 Tbsp of oil and spread across a baking tray. Bake for 30 minutes (or until soft)
Cut the onions, I don’t cut them too finely. Heat the remaining oil and butter to a large frying pan. Add the onions and fry over a medium heat, stirring occasionally for 30-40 minutes until dark brown (not burnt) and caramalised
Spread the onions over the potatoes, and then cover with the grated cheese. Return to the oven, and bake for 15 minutes until the cheese is golden brown and bubbly
Like everyone else I’m trying to go out as little as possible at the moment. I took a craving for fajitas and didn’t have the chicken I would normally use, or tortillas.
What I did find in the fridge was halloumi, which worked brilliantly. The saltiness of the cheese is yummy with the sweet peppers and onions, with little kick of chilli heat. I didn’t have tortillas, but I substituted these with Carribbean flat breads, I made using a recipe provided by the fantastic Debbie at D Rum Pot. Fusion cooking by accident rather than design.
The fajitas take 5 minutes to prepare, before popping in the oven. You have a delicious meal in less than 30 minutes.
200 Grams Halloumi (cut into 1,1/2 cm strips)
1 Onion (sliced)
1 Red pepper (sliced)
1 Yellow pepper (sliced)
2 Tbsp Vegetable Oil
1/2 Tsp Cumin
1 Tsp Smoked paprika (I used the hot version, but if you are using sweet paprika then use a 1/2 teaspoon, and add a 1/2 teaspoon of chilli powder
Add the spices and oil in a bowl and mix until thoroughly combined
Preheat your oven to 200 degrees
Add the chopped vegetables and halloumi, to the oil and spices and mix until coated
Transfer to a baking sheet, and bake for 15-20 minutes (or until the halloumi is golden brown)
Normal mac n cheese I think we can all agree is a thing of beauty!
I had a friend coming for lunch and was doing my usual scoot around the fridge to see what I had, and came up with this. I’ve added some vegetables to help lighten it up, as well as add flavour and texture. But if you feel that you want pure filth (and hey doesn’t sometimes), you could leave them out or substitute them for other veggies you like, sweetcorn works well in this too.
This makes a great week night dinner, and is quite happy to live in the fridge for a couple of days (if it lasts that long).
500 Gram Bag of ready made gnocchi
50 Grams Mushrooms (sliced)
1 Onion (sliced)
1 Red pepper (sliced)
1 Green pepper (sliced)
50 Grams Green beans (canned/frozen)
2 Tbsps of Chopped Parsley (optional)
1 Tbsp Oil
25 Grams Butter
25 Grams Flour
50 Grams Grated cheese (I used a mix of cheddar and mozzarella, but use what you prefer or what you have in the fridge)
50 Grams Breadcrumbs (optional, I always keep a bag of breadcrumbs in the freezer, it’s a cheap, quick and easy way to add a bit of crunch to dishes)
Cook the gnocchi as per the instructions on the packet, then drain and set to one side.
Add the oil to a pan and over a medium heat cook the vegetables until softened
Put the gnocchi and vegetables in an oven proof dish, and pre-heat your oven to 200 degrees
Melt the butter in a pan and stir in the flour to make a smooth paste over a medium heat, stir in the milk gradually to avoid lumps.
The sauce will start to thicken as it cooks, reduce the heat and let the sauce cook out for another five minutes or until it no longer tastes of flour. Stir in half the cheese and mix until it has melted
Add the sauce to the gnocchi and vegetables, and mix until well combined. Cover with the remaining cheese and breadcrumbs if your using them
Bake for 20-30 minutes depending on how brown you want the topping to be
I was inspired by another food blogger, Damned Delicious in this recipe, I prefer to use rosemary as a seasoning because I think it works well with mushrooms, but use what herbs you like the taste of.
I liked this recipe because it used a premade pizza base. This was a relief, I have a bit a chequered past trying to make pizza bases from scratch. Using a premade base also makes this recipe probably as quick as calling a pizza, and significantly cheaper (most take away pizzas have a 900% mark up).
Cheese, garlic and mushrooms are one the best flavour combinations ever and the only problem with this pizza is that fights over the last piece can get mean.
Makes 1, 12 inch Pizza
1 x 12 inch Pizza base
125 Grams Mushrooms (sliced)
2 Cloves of garlic (minced)
200 grams Mozzarella
50 Grams Ricotta
1/2 Tsp Rosemary (Rosemary can overwhelm everything else if you use too much, if you’re going to use other herbs you can use a bit more)
1 Tbsp Butter
Pre heat your oven to 200 degrees
Melt butter in a pan, and add the mushrooms rosemary and garlic and cook for 5 minutes (don’t stir too often)
Put the pizza base on a baking tray and top with slices of mozzarella, the mushrooms and garlic, and dollops of ricotta. Give the pizza a light sprinkling of salt
Bake for 15-20 minute, until golden brown and damned delicious
I came home from work, and had lots of bits and pieces in the fridge that needed used up. I rustled this up, and it was pretty quick and tasty. You can switch up the ingredients based on what you have rattling around the fridge.
150 Grams Mushrooms
2 Cloves of garlic
3 Tbsp Olive oil
1/2 Jar of pesto
500 Grams Passata
50 Grams Parmesan
50 Grams Mozzarella
Slice the aubergine into thin slices, and brush with olive oil before adding to a frying pan.
Cook the slices for 2-3 minutes on each side over a medium heat until they start to colour
In a separate pan add 1tbsp of oil, fry the chopped onion, mushrooms and garlic until soft
Add the passata and simmer until the sauce thickens
In an oven proof dish add a layer of the tomato sauce, add a layer of the aubergine slices
Spread a thin layer of pesto and cheese on top of this
Repeat these layers until you run out of ingredients
Bake at 200 degrees for 15 minutes or until the cheese is melted
A great Friday night spent at Direct Wine Shipments “walking wine tour” sharing gorgeous wines with friends and probably spending much more than I intended.
Direct Wine Shipments, in Corporation Square in Belfast is an institution. For 65 years it has been bringing great wines from around the world to Northern Ireland. The staff are friendly and knowledgeable, and the owners have their own wine Crua Celta from their vineyard in Spain. Their historic premises have been everything over the years from a grain store to a brothel, and are reportedly haunted.
I enjoy wine, but what I love even more is cheese. The Artisan Cheese Monger from Holywood brought some brilliant samples for pairing with wine. It turns out brie and the right Champagne are a marriage made in heaven.
I arrived home, a little tipsy and with a bag full of cheese. Saturday turned out to suck, a day full of house cleaning, laundry and sh*tty weather. However, the upside was being able to settle down with my purchases from the night before. Brunost cheese from Norway is amazingly delicious. It’s made from boiling the whey after cheese making. It’s like fudgey, caramely cheese, it sounds wrong but it’s fabulous. Go try some!