Posts Tagged ‘potato’


Potato farls

Thursday, October 25th, 2007

Tell me something, do YOU want to be more Irish? Oh g’wan! Just admit it. Even I wish I was more Irish and I’m sure Alex wishes he was too, even though he’d never admit it and probably start muttering about the damn potato famine…

Yesterdays favourite, the potato farl is as Irish as.. potato and it’s delicious too. I’m a fan of most potato things, like crisps, thick chips, french fries and potato wedges (basically, cover it in hot fat and I’ll eat it) but I hate boiled potatoes, or mashed ones. This, however, is an acceptable kind of boiled and mashed potato.

The potato farl is also often called potato bread and it’s an important ingredients in the Ulster fry, an incredibly fatty breakfast consisting of fried potato farls, soda bread, bacon, sausages and eggs, preferably fried in lard. That’s not how I roll but I’m sure they’d be good fried… We had potato bread in England and I haven’t been able to get it out of my mind since.

Ok, recipe time!

Vegan potato farls:

potato farl

  • 1 kg (2 lbs) potatoes
  • 3 tbsp vegan margarine
  • 2 tsp salt
  • 450 ml flour (just under 2 cups)

Peel and cube the potatoes. Boil until soft and then mash or use a potato ricer. Add in the margarine and salt and stir until the margarine has melted. Work in most of the flour and then knead on a floured surface. You might need more or less flour depending on the texture of your dough. You want a stiff non sticky dough. Take balls of dough and roll out to a 0.5 cm (1/4 inch) thick cake about 15 cm (6 inches) across. Sprinkle the cake with some flour. Cook in a dry pan on medium heat until both sides are golden. Flip it occasionally. Cut each cake into quarters. Makes about 10 cakes.

To fry the bread add a little oil to a pan and fry for about a minute on each side in some oil. Serve warm.

Recept på svenska: Irländskt potatisbröd


Garlic roasted broccoli

Wednesday, October 24th, 2007

I have a new favourite food! Before I went vegetarian broccoli was one of my most hated vegetables. I wouldn’t go near it and I swore it would never ever go in my mouth. Well, that all changed and now broccoli is a huge favourite. I still have a horrible cold so both yesterday and today’s dinner has consisted of easy to cook comfort food. They’ve both also featured my absolute favourite way of cooking broccoli.

So, yesterday’s meal:
mac and broccoli

Garlic and ‘parmesan’ roasted broccoli with a mac n bechamel (it’s a Swedish classic) with spinach, nutmeg and black pepper. Generously topped with parmazano. Woooooah! It was so good I thought I had died and gone to heaven.

And today’s dinner:
irish dinner!

More of that delicous garlic roasted broccoli. This time teamed up with a nice home made potato farl and some baked beans to form an Irish dinner. How is this Irish you ask? Well, does it have green? Yep. Potatoes in any form? Yaps. Tasteless baked beans? You betcha!

Garlic and ‘parmesan’ roasted broccoli:

Because you deserve it!
roasted broccoli

  • 1 head of broccoli (about 500gr/1 lb)
  • 2½ tbsp oil
  • 2 cloves garlic
  • ½ tsp thyme
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp fake parmesan

Turn oven on to 225C or 450F. Cut the broccoli into little florets. Mice/press/grate the garlic cloves. Mix all the ingredients together and toss with the broccoli in a bowl. Make sure to get the oil mixture everywhere on the broccoli. Spread on parchment paper and roast in the oven for about 20 minutes. Serves 2-3 people.

Recept på svenska: Vitlöks- och ‘parmesan’rostad broccoli


Summer tofu stew

Wednesday, June 20th, 2007

This stew tastes of summer and of childhood food. It’s light but filling and the taste is just divine. It makes me think of those meaty stews we used to have as kids but with added potato (I hated potato when I was a kid).

Summer stew

Light summer tofu stew: Serves 4

  • 3 cloves garlic, minced
  • 2 stalks celery, sliced
  • 1/2 onion, sliced thinly
  • 1 teaspoon oil
  • 1 liter (4 cups) vegetable stock
  • 400 grams (14 oz) new potatoes, cut in large chunks
  • 4 small carrot, sliced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 90 grams (3 oz) baby spinach leaves
  • 300 grams (10½ oz) tofu, firm, cubed
  • salt and pepper

Slice the onion and the celery. Mince the garlic. Saute in oil on medium heat for about 5 minutes, until the onion and celery soften.
Cube the potatoes and slice the carrots. Add to the pot together with the vegetable stock..Add ground cumin and the thyme. Bring to a boil, turn heat down and let simmer for about 15 minutes, until the vegetables are tender.
Cube the tofu and rinse the spinach leaves. Add to the stew and let simmer for another 5 minutes. Salt and pepper to taste.

Light tofu summer stew


A random post, with potato salad, veganisming and BBQ!

Thursday, June 14th, 2007

This is a random post, but it’s an awesome one so bear with me.

  • First of all, we’ve had a few awesome but incredibly hot day. We’ve been doing some shopping and last time I went with my mother we found this.

Mozart has his own shake!Isn’t it just awesome? Mozart has his own shake. We didn’t buy it as we thought it’d be kind of disgusting. It’s still pretty amazing though. If I was a dead young artist I’d want my own shake too!

  • Awesome item number 2:

Ice cream MACHINE. Given to me by mother mother and it has nothing mechanical in it what so ever. I don’t know what the definition of machine really is, but I suspect this doesn’t cut it. We haven’t used it yet, but I will some day. For sorbet maybe. I like sorbet!

Ice Cream 'Machine'

  • Thirdly:

I made shitloads of seitan today and it all turned out awesomely. Except for this little log here which turned out rather obscene (I swear I didn’t notice myself, I don’t have a dirty mind like the rest of you, but when Alex told me he could never link his mother to my flickr any more I kinda suspected he meant this log looked like a dick or something. I dunno, like I said my mind isn’t as twisted as yours).


mmm, veggeroni is yummy

  • And awesome thing number 4:

As I said; I made shitloads of seitan today (the baked kind). Both ribz and logs. And then we had a BBQ! My best friend came over to help us eat all the lovely food I made and we had a lot of fun. We had ribz, potato salad (RECIPE further down!) some salad, guacamole and a beetroot and carrot paté. I spent the entire day on the market and in the kitchen, but it was so worth it, I LOVE cooking for other people.

Throw something on the barbie

Beetroot carrot paté

a plate full of barbie!

we're hanging out


Ok ok, just ONE more thing before I give you the recipe for the awesome potato salad:

Alex and I are trying to veganize our lives a little. This means that from today we are no longer buying eggs and milk, but we will still eat a few things that has them in them. We figured that every little helps. I’m going to try to cut cheese out too (although that’s going to be a bitch) and we already have dairy free margarine and cooking cream. So, while we might still EAT a little egg and milk every here and there we will no longer be cooking with it or baking with it. If my mum offers me a cookie that has eggs in them I’ll still eat it but I won’t be making any myself. We’ll see what happens next. Does anyone have any great advice for me? (Also, I wouldn’t even have thought about transitioning, ever so slowly, to veganism if it wasn’t for all the awesome vegan blogs out there, you people do make a difference with all your inspiring delicious food!) To celebrate our decision to go vegan (one day!) we made our entire dinner vegan and my omni friend thought it was delicious.

  • And now, RECIPE time!

I know you just scrolled through all of the rest to get to this anyway ;)

Awesome potato salad with greens: Serves 4-6

  • 1 kg (2 lb) new potatoes
  • 10 radishes, sliced
  • 1 yellow bell pepper, chopped
  • 1 handful sugar snap peas (or about 1 dl/½ cup)
  • 1 dl (½cup) parsley, chopped
  • 3 tbsp chives, chopped
  • 1 dl (½ cup) scallions, chopped


  • 1 dl (½cup) water, boiling hot
  • 2 stock cubes
  • 2 tbsp vinegar
  • 1 garlic clove, minced
  • salt and pepper

Boil the potatoes with the peel on. There’s no need to peel new potatoes but wash them thoroughly before boiling. While they are boiling prepare your other ingredients, chop, slice and do awesome things! make the dressing by boiling some water dissolving the stockcubes in it. Add minced garlic, vinegar and season to taste. It’s supposed to have a rather strong taste.

When the potatoes have boiled slice them or cut them to chunks while they’re still hot. Don’t burn your hands though! mix the dressing with the potatoes and let it soak in. Add all of the other vegetables and herbs, toss about a bit and serve warm or at room temperature. It’s INCREDIBLY good. Really!


Soup galore! … or Potato and Leek, Carrot and saffron.

Wednesday, June 6th, 2007

Two soups in just a few days. I love soup, can you tell? Also, soup is usually very cheap and we’re three weeks from getting paid with no money in our pockets. Soups galore!

First off all. Leek and potato soup. How many of you don’t have a recipe for this already? It’s one of those many dishes that everyone has eaten, loved and made again and again. I make it when I’m low on money and in the mood for something filling and comforting.

Leek and potato soup

A recipe I read on line once said to put the rosemary in when you blend the soup. That was a super idea and improves the taste of the soup mucho! Unless you use dried, in which case you put it in with the stock.

Leek and potato soup: 4 servings

  • 1 leek
  • 1 big yellow onion
  • 2 cloves garlic (not too big)
  • 400 gr (14 oz) potatoes
  • 8 dl (3½ cups) vegetable stock
  • olive oil
  • ½ tsp salt
  • 2 tsp fresh rosemary (or about a teaspoon dried)
  1. Wash the leek and slice it. Only use the white and the light green parts, don’t use the outer green leaves. Chop the onion.
  2. Heat up a little oil in a pot. Add leeks, onions and salt. Sauté for about 5 minutes on low to medium heat, until the onion softens and is slightly see through.
  3. Finely shop or mince the garlic and add it.
  4. Peel potatoes and chop them into cubes, add to the soup together with the stock.
  5. Let the soup simmer for about 20 minutes or so, until the potatoes are soft.
  6. Blend the soup in any way you want. Hand-held blender or in your fancy many moolah blender standing on your kitchen counter. Add the rosemary leaves as you blend.
  7. Heat up again and serve with bread and maybe a salad.

Carrot, orange juice and saffron soup

Also, CARROT SOUP. I love carrot soup, not only is it health food, it’s cheap and it’s tasty. This soup is fantastic. At work I know I read about a carrot soup with orange juice and saffron in it, but when I came home two days ago in the mood for carrot soup I just couldn’t remember what was in that soup. Other than carrots, orange juice and saffron of course.

Carrot soup with orange and saffron: Serves 4

  • 500 gr carrots
  • 1 orange
  • ½ envelope saffron (0,25g)
  • 1 medium onion
  • 1 clove garlic
  • 1,2 l (5 cups) vegetable stock
  • ½ tsp dried thyme
  • salt, pepper
  1. Peel and chop carrots. Chop the onion and finely chop the garlic.
  2. Saute onion and carrots for a few minutes. Add the garlic and saute for another minute.
  3. Pour the vegetable stock and thyme in and let boil. Simmer for about 15 minutes or until the carrots are soft.
  4. Juice the orange and pour into a bowl. Add the saffron to the orange juice.
  5. When the carrots are soft, add the orange juice mix and blend the soup. Hand held blender or the many moolah one again.
  6. Heat up again and season to taste.
  7. It’s like eating liquid paella!

My gorgeous man liked it too! He even threw the rockin’ horns for it.

Rockin' soup!


Mexican Courgettes and Spicy Chips

Thursday, March 1st, 2007

I only have one thing to say about these so called ‘Mexican’ Courgettes, or well, two: They’re NOT mexican (adding sweetcorn does not make it mexican, and besides, I’m not really sure feta cheese is a common mexican food ) and kids, don’t try this at home.

For Xmas I bought my man a cookbook called The Vegetarian Student Cookbook. It has a buttload of good recipes, but this isn’t one of them. Happily unaware of this I cooked up these courgettes for us and we ate them. Or atleast tried. After two bites of mine I spat it out and refused to take another bite. My man said they were good, until he too had his second bite. We won’t be making this again. There was nothing wrong with the courgettes themselves, but the combination of sweetcorn, courgette, feta cheese and egg really wasn’t a good one.

'Mexican' Courgettes and Spicy Chips

To go with the courgettes I made some Spicy Chips. They were absolutely lovely. The combination of sweet potato, potato and curry paste mixed with a bit of oil was just delicious. I cannot even describe how fantastic this was. I had never actually tried sweet potato before, weird as it might sound but I really liked it. With the price being ridiculously high here in Sweden I’ll likely not have it often, but consider it a rare treat when I do.

Also, i made a 30 second sauce to go with the chips. Mild youghurt with some crumbled feta cheese and a bit of black pepper.

more 'Mexican' Courgettes and Spicy Chips

Spicy Chips:

  • 1 sweet potato
  • 2 large potatoes
  • 50 ml of oil (or about 1.5 fl oz)
  • 1 (big) teaspoon of curry paste
  • salt

Peel the sweet potato, cut into wedges. Cut the (unpeeled) potatoes into wedges. Mix the curry paste with the oil, pour it over the wedges and toss them about, making sure to get the oil everywhere. Salt the wedges and put them in the oven for about 40 minutes. Oven temperature 180 degrees celcius (350 F). ENJOY!

Recept på svenska: Kryddiga sötpotatis- och potatisklyftor

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