We’re aiming to show how easy it is to create simple, delicious dishes that just happen to be allergy-friendly too – proving that ‘free-from’ food doesn’t have to be complicated and can be created with easy-to-find every day ingredients
You could get very creative with the herb selection, like adding rosemary instead of thyme and maybe even a sprinkle of cheese so that it creeps in the gaps, however that would then become a not so healthy side
It was not something entirely new as LD periodically finds himself swallowing cocktails of paracetamol and ibuprofen sometimes flavoured by teaspoonful of antibiotics
Click to share on Google+ (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Tumblr (Opens in new window)MoreClick to email this to a friend (Opens in new window)Click to print (Opens in new window)Click to share on Pinterest (Opens in new window)
I know some of you aren’t as crazy about garlic as I am (if you are new to my blog, I am really crazy about garlic), then you might want to ton down the garlic a bit
(I seem to remember the New York potatoes being hardly brown at all, but I could be wrong. Sometime in the late nineties or possibly early naughties I visited a friend in New York for a few days
Stay tuned for lots of new courgette and tomato recipes. In the week we were gone, our garden hit a growth spurt, and we have lots of potatoes, courgettes, tomatoes, berries, and overgrown lettuce trees (even the rabbits are intimidated by them)
This Irish bread withrosemaryand walnuts got my attention immediately. Because it was the season of wild garlic ( now fading ) it seemed ideal to prepare a simple spread of cottage cheese and wild garlic
Add to a large bowl and repeat with the other half. 800g (28oz) of white potatoes, peeled and chopped. 13 cloves of garlic, crushed. 1handful of fresh Italian parsley, finely chopped. 1Place potatoes in a saucepan of boiling hot water and parboil for 8-10 mins. 1Drain water, add half the potatoes to a metal sieve and carefully shake, so it lightly roughs up the potatoes on the edges. 1Add the garlicand parsley to the potatoeswith a couple of sprays of oil and toss to coat evenly. 1Line a large baking tray with some parchment paper and spread the potatoes out evenly. 1Place in the oven and roast until golden all over (approx 40 mins, turning over half way and giving another spray of oil if needed. 1Season well with sea salt
600g (21oz) of yellow fleshed babypotatoeswith skins. 13 cloves of garlic. 1salt and black pepper to season. 1fresh chopped Italian parsleyAdd the potatoes (with skins) andgarlic to a saucepan, cover with water and then place over a medium heat and bring to a boil. Cover and simmer for approx 12 mins until a fork slides through the potatoes easily. 1Remove from heat and drain. 1Roughly mash and then add in the cheese, season with salt and black pepper and mix to combine. 1Top with some freshly chopped Italian parsley
When the chips are down then newpotatoes must step up to the plate. Ingredients NewPotatoes 500 g or enough for the number of peopleOne red onion SlicedChopped chivesSprigs of timeGlug of olive oilSalt and pepperMethod Preheat the oven to around 190cWash dry and quarter the newpotatoes Place in a large oven proof dish Then add the chopped chives and red onionAdd seasoningsToss everything in a good glut of olive oilCook for around 1 hour in which during toss everything at regular intervals Serve and enjoy Who needs chips with burgers
Comments
Log in or Register to write a comment.