As Winter marches on, we want dishes that we can cook in the oven, to add another source of heat to warm the kitchen. Baked dishes are also usually hearty, so they warm and nourish the body in a way that we only seek in Winter. And therefore, gratin dishes are so perfect, ticking every box. We are bringing this one back, we have posted it before. But it is such a Mid Winter Winner that we wanted to highlight it for you again.
This dish layers potatoes with cheese, covers them with milk and cream, and bakes them until bubbling and golden. Delicious! It is more potato luxury from France, where potatoes, butter and cream have a natural affinity. From memory, my daughter’s French teacher gave me this recipe, years ago.
Are you looking for similar dishes? Try Gratin of Potatoes and Zucchini, and Gratineed Sweet Potatoes.
You can browse our Potato Bakes, all of our Gratin dishes and all of our Potato recipes. Or you might like to browse French recipes. Or simply explore all of our Early Winter dishes.
This recipe is one of our vegetarian recipes from our first blog that was in existence from 1995 – 2006; you can find them in our Retro Recipes series.
Continue reading “Gratin Dauphinois | Potato Gratin with Cream”
It was much more common a decade or two ago to bake potatoes, usually sliced, with some combination of butter, cream and cheese. I guess times have changed and our weather isn’t cold enough for long enough for these dishes to still grace our tables regularly. But the recipes are worth having on hand – when guests let you know they will be arriving for a meal in less than an hour, when the weather IS cold enough to freeze the tip of your nose, and for, well, when nothing but some good old fashioned potato is going to satisfy your need for comfort.
Today is a very simple recipe – slice peel potatoes, mix with melted butter, layer on a tray and bake till crispy. We are adding it to our raft of baked potato recipes.I loved French food when I was working in France. Pommes de Terre Maxim is such a simple dish but it is oh so special. Don’t just keep it for Winter – it works well for any Sunday lunch, and even in the cooler days of Summer and into Autumn.
Similar dishes include Batata Hara (Lebanese Roasted Potatoes), Creamy Potato Cheese Gratin, Potato Bake with Cheddar, Gratin Dauphinois, and Potatoes Baked with Cumin and Tomatoes.
Browse all of our Potato recipes and our French recipes. Check out our other Potato Bakes and explore other Mid Winter dishes too.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can find other recipes from that blog in the Retro Recipes series.
Continue reading “Pommes de Terre Maxim | Crispy Potatoes Maxim”
I have a couple of Avocado Soups that I make in Hot Weather. This is one of them. The other is also an amazing cold soup – Avocado and Celery.
This recipe has a little hit of sweet chilli amongst the familiar tastes of garlic, coriander and lemon. It is an easy soup, not pureed (although you can if you want to), but the ingredients are chopped finely and pulled together with some stock. Make it early in the day for the afternoon or evening – this allows time for flavours to develop.
Have a look at other cold soups too. Try Quick Cucumber and Tomato Cold Soup, Chilled Beetroot Soup, and Cream of Asparagus Soup. Here is how to make a range of easy cold soups in Summer.
Are you after other Avocado recipes? Try Guacamole, Cucumber and Avocado Salad, and Retro Recipes with Avocados.
You might also like all Avocado recipes here. Or check out Cold Soup recipes. Take some time to explore our easy Mid Summer recipes. Feel free to browse recipes from our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006.
Continue reading “Beautiful Cold Avocado Soup”
This year it is a long cold start to Summer. As I write, I sit here in a jumper in January, thinking of putting a rug over my legs rather than turn the heater on. So, needing something to warm the kitchen, I popped some roast veg in the oven.
Not any roast vegetables – this is an Ottolenghi dish, one that takes a common dish and makes it extraordinary. It is a favourite, and I don’t know why I haven’t posted it before. My note in the cookbook is “Magnificent” pencilled in the margin.
It takes sweet potatoes and parsnips and roasts them with garlic and (later) some cherry tomatoes, before dressing them with a tangy vinaigrette that is both sweet and sour, full of capers for a saltiness. It’s the perfect dish for any festival, celebration, Sunday lunch or any day of the week is born.
Ottolenghi says “The addition of a vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don’t normally have; the acidity brings out new shades of flavour, too.”
You might also like Roasted Beetroot with Cumin Seeds, Perfect Roast Potatoes, or Hot Roasted Carrot Salad.
Try some Parsnip recipes too: Roughly Mashed Parsnip with Parmesan and Olive Oil, and Parsnip and Carrot Mash.
Take some time to explore the Ottolenghi recipes we have tried. Our Sweet Potato recipes are here and our Parsnip recipes here. Or browse our Mid Summer collection of easy recipes. (You might prefer our Mid Winter recipes!)
Continue reading “Roasted Parsnips and Sweet Potatoes with Caper Vinaigrette”
Xmas and Cherries, they just go together, like birds of a feather – right? At least in Australia they do. The juicy succulent cherries help to define that early Summer time. You eat them sitting outside on the verandah or deck or balcony, even just under a tree in the hot sun, sucking that juicy flesh, spitting the seeds and throwing them as far as you can. The little stems make a pile at your feet. Sooner than you care to mention your bag of cherries is empty.
In our house, we never ever have enough cherries left to cook with. Even though there are great cherry desserts, we never seem to have enough. Anyway, most of those Cherry Desserts are European and a little heavy for the heat of this time of year. However, this year I managed to secret a few away to make a salad, one where the sweetness of the cherries goes so well with bitter greens and Hazelnuts. I do hope that you enjoy it.
While we don’t have any other cherry recipes for you to browse, we do have a few Salad recipes that use fruits. Orange and Olive Salad, for example, or Fig Salad with Almond Butter, Tomato and Strawberry Salad, or Watermelon and Peach Salad.
Or simply browse all of our Salads here and our easy Early Summer recipes here.
Continue reading “Summer Cherry and Hazelnut Salad with Belgian Endive”
Oh, the hot days of summer! Chilled soups are gorgeous and great for picnics or days at the beach, or just at home. This is a creamy, wonderful, silky soup for those hottest of hot days.
Or really, make this soup at any time of the year when the weather is warm and you can sit in the sunshine. There is no need to wait for Summer.
Some similar recipes that you might enjoy are French Cream of Asparagus Soup, Cream of Asparagus Soup, Quick Tomato and Cucumber Cold Soup, Fantastic Avocado and Celery Cold Soup and Roasted Tomato and Corn Cold Soup for Summer.
You might also like our Cold Soup recipes and our Asparagus recipes. Or explore our easy Early Summer recipes.
Check out our collection of:
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can find other recipes from that blog in the Retro Recipes.
Continue reading “Chilled Asparagus Soup”
Luxurious and nourishing, a Winter dish
Parsnips are a wonder in winter – slightly sweet, beautifully tender. Once Spring comes, parsnips become more woody and starchy and are less successful. Make this mash when parsnips are at their peak. It is deliciously indulgent and nourishing.
Try these other Parsnip recipes: Baked Parsnips with Parmesan.
Are you after other Mashes? Try Garlicky Mashed Potato, and Parsnip and Carrot Mash.
And try these Potato Mashes – English, French, and Indian.
Perhaps you might like to browse our Parsnip recipes, and all of our Mash recipes. Explore all of our easy Mid Winter recipes as well.
Continue reading “Roughly Mashed Parsnips with Olive Oil and Parmesan”
I’ve been longing for a green salad. Having made (and eaten) too many ANZAC Biscuits, we needed something to counterbalance that wonderful sweetness of the biscuits. This salad did it. It combines greens from the garden (use what you have at hand) with some soft raspberries, crunchy crushed walnuts and tangy blue cheese.
This is another wonderful salad from Bittman. I am over half way through the journey of making his 101 salads (at least, the vegetarian ones). Each one has been wonderful and this one is too.
Why not try other Bittman Salads? Try Green Salad with Chickpeas, Preserved Lemon and Feta, Cucumber Salad with Capers and Ricotta and Watermelon and Peach Salad with Basil.
All of the Bittman Salads that we have tried are here. Or explore all of our Salads. Maybe your would like to explore our easy Early Autumn recipes.
Continue reading “Green Salad with Raspberries, Walnuts and Blue Cheese”
Gratin – sometimes written as gratinée or au gratin—is a very flexible recipe where an ingredient is cooked in a shallow dish – a gratin dish which is an oval-shaped oven-safe baking and serving pan. The Gratin is topped with cheese or buttery breadcrumbs that will crisp up when the dish is baked in a hot oven or placed under a grill. Adding just cream will also produce a lightly browned crust if baked in high heat. Gratins are usually served straight from the dish.
Gratin originated in French cuisine. The best known gratin dishes are Potato Gratin and Pommes Dauphinoises. Many Tians are gratins too, only in disguise! Also Baked Pasta dishes! Often vegetables are covered with cheese, cream, and/or breadcrumbs and baked or grilled for a beautiful gratin dish.
This recipe is a beautiful, buttery, creamy gratin that combines zucchini with potatoes and flavours it with thyme. A wonderful match.
Are you looking for other Gratin dishes? Try Creamy Potato Cheese Gratin, Gratinéed Sweet Potatoes, Potatoes Gratinéed with Tomatoes and Cumin, and Endive/Witlof with a Cheesy Topping.
Would you like to try other Potato dishes? Try Cumin and Pepper Baked Potato Wedges, Perfect Roast Potatoes, and Surprise Potato Tartin.
Or try some Zucchini recipes – Zucchini Preserved in Olive Oil, Making Zucchini Juice, Zucchini Rice, Steamed Thai Eggplant and Zucchini, and Zucchini Fry with Spices.
You might also like to browse all of our Gratin dishes here, and all of our Potato recipes here. Or all of the Zucchini recipes here and here. Check out our easy Early Autumn recipes. Also, feel free to browse vegetarian recipes from our first blog from 1995 – 2006 in our Retro Recipes series.
Continue reading “Gratin de Pommes de Terre et Courgettes | Gratin of Potatoes and Zucchini with Thyme”
A modern take on an English classic.
Everything old is new again. This is definitely a retro English recipe, the sort of recipe that screams of the cold weather and the need for cream to make you feel comforted and warm and nourished. But it is also a lovely recipe that can be modernised to suit today’s palates.
Are you after other Carrot Recipes? Try Carrot Rice, Carrots with Green Peas and Green Coriander, Green Mung and Baked Carrot Salad, and a Spicy Carrot Side Dish.
Why not browse all of our Carrot recipes, or explore our English/British recipes. Or take some time to check out our easy Winter recipes.
Also, feel free to browse recipes from our Retro Recipes series, vegetarian recipes from our first blog from 1995 – 2006.
Continue reading “English Creamed Carrots with Spices”