Delicious Potato Recipes

Here are five recipes for potatoes which make them a delicious vegetable instead of the rather boring, white, dull objects most people think they are!

Boiled Potatoes

The best way to boil potatoes is in their skins. It is not necessary to peel them, just scrub them and remove all blemishes. Place them in cold water and boil water with salt added. When dry, leave them to dry in an oven dish in a warm oven for about 10 minutes - this will improve the flavour. Serve with butter or a sour cream spread.

Roast Potatoes

The best option is also to roast them in their skins, but also scrub them first and remove all blemishes. Roast them in the oven, either alone in an oven dish, sprinkled with olive oil and salt or roast them round the fat of your Sunday roast.

Baked Potatoes

You will need

• 10 potatoes

• 4 cups full cream milk (fat free milk will suffice)

• Salt and pepper

• Garlic

Scrub the potatoes and slice thinly. Rinse with cold water and dry in a paper towel. Rub an ovenproof dish with garlic and then butter. Fill with potatoes, seasoning each layer. Pour the milk over the potatoes so that they are just covered, and dot with butter. Bake at 325⁰F for about one hour, or until cooked and browned. 

Potato Casserole

You will need

• 10 potatoes

• 5 onions

• Salt and pepper

• Prepared Cheese sauce

• 1 cup grated Cheddar cheese

Scrub the potatoes and cut them into thin slices. Slice the onions. Fill a greased casserole dish with the potatoes and onions in layers, finish with potato. Season. Pour the cheese sauce over the vegetables and sprinkle the grated cheese over. Bake in oven at 200⁰F for one hour or until the dish is cooked.

Pan Fried Potatoes

You will need

• 8 potatoes

• 4 onions

• 4 tomatoes

• 1 cup diced bacon, cooked

• 1 Tbsp. cooking fat

• 1 cup grated Cheddar Cheese

• Salt and pepper

Scrub the potatoes and cut into thin slices. Slice the onions and tomatoes. Heat the fat in a frying pan and put in layers of potato, onion, tomato, bacon, cheese and seasoning. Finish with potato. Cover the pan and cook for 20 minutes. Brown the top under the grill and serve.

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Cheese and sardine fingers

Ingredients

·         1 small can sardines in oil

·         Seasoning

·         ¼ cup breadcrumbs

·         ½ teaspoon made mustard

·         1 teaspoon Worcestershire sauce

·         ½ cup Cheddar cheese, grated

·         Little margarine or butter if necessary

·         4 slices buttered toast

·         1 tomato

Method

1.       Mash the sardines very well and season.

2.       Mix the oil from the can of sardines with the breadcrumbs, seasoning, Worcestershire sauce and cheese. If there is not sufficient oil to give a soft mixture, then add a littler margarine or butter and cream well.

3.       Spread the mashed sardines on the slices of toast and cover with the crumb mixture.

4.       Put under a hot grill for a few minutes until crisp and golden brown.

5.       Garnish with a small piece of tomato. Serve hot or cold. If serving hot, they can be prepared earlier and just heated in oven.

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Cheese and Noodle Casserole

Ingredients

·         200 g noodles

·         4 cups water

·         1 tsp. salt

·         1 onion, peeled and sliced

·         8 bacon rashers cut into pieces

·         1 tsp. sunflower oil

·         250 g smooth cottage cheese

·         1 tomato cut into thin slices

·         4 tsp. dry breadcrumbs

Preparation

1. Preheat oven to 180⁰C.

2. Cook the noodles in boiling salted water until they are tender. Drain.

3. Sauté the onion and bacon in the sunflower oil until they turn golden and crisp.

4. Combine the noodles and the onion-bacon mixture and cottage cheese.

5. Place in an oven-proof casserole, cover with the tomato slices and sprinkle the breadcrumbs over.

6. Bake for about 20 minutes and serve.

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Make this Tasty Toasted Polony Melt with Avo and Cheese

Ingredients

·         170 g French Polony, finely chopped

·         1 avocado, peeled, pitted and cubed

·         15 ml olive oil

·         10 ml lemon juice

·         1 celery stick, finely chopped

·         2 large spring onions, finely chopped

·         5 ml Dijon mustard

·         10 ml mayonnaise

·         4 cocktail gherkins, finely chopped

·         100 g Gouda cheese, grated

·         4 slices bread

·         A dash hot pepper sauce

·         Salt and pepper to taste

Preparation

1. Combine chopped Polony, avocado, oil, lemon juice, salt and pepper, celery, spring onion, mustard, mayonnaise and gherkins; mix well.

2. Add the hot pepper sauce.

3. Toast the bread, place it on a baking tray, spread the Polony mixture onto the bread slices and top with the cheese.

4. Grill in the oven for a few minutes until the cheese is bubbly and brown.

Acknowledgement: Eskort.com

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Grilled Tomatoes Halves

Ingredients

4 big, ripe tomatoes

Freshly ground black pepper to taste

3 tbsp. grated Parmesan cheese

3 tbsp. fresh breadcrumbs

2 tbsp. margarine

Preparation

1. Preheat oven on grill for 15 minutes

2. Cut the tomatoes in half, cross wise. Arrange them in the oven-grill pan, with cut sides facing upwards. Sprinkle them with a few grindings of black pepper. Combine the cheese and breadcrumbs in a small bowl and pat the mixture evenly over the tomatoes. Place a dot of margarine on each tomato half.

3. Place the pan in the oven, about 7.5 cm from the heat source.

4. Grill the tomatoes for 6-8 minutes, watching carefully for any sign of burning – lower the heat or move the pan further away from the heat source if necessary.

5. When the topping is golden-brown, test the tomatoes by pressing their sides gently. They should yield only slightly – if grilled beyond that point they may fall apart.

6. Quickly lift the tomatoes from the pan with a large spatula and serve them on a warm platter.

Note: If it is easier for you, the tomatoes can be grilled ahead of time and served at room temperature.

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Cheese and Noodle Casserole

Ingredients

·         200 g noodles

·         1 litre water

·         5 ml salt

·         1 large onion, peeled and sliced

·         8 bacon rashers, cut into I cm pieces

·         5 ml sunflower oil

·         250 g smooth cottage cheese

·         1 large tomato, cut into thin slices

·         20 ml dry breadcrumbs

Preparation

1. Preheat oven to 180⁰ C (356⁰ F).

2. Cook the noodles in boiling salted water until they are tender. Drain.

3. Sauté the onion and bacon in the sunflower oil until they turn golden and crisp.

4. Combine the noodles, onion, bacon and cottage cheese.

5. Place in oven-proof casserole, cover with tomato slices and sprinkle breadcrumbs.

6. Bake for about 20 minutes.

Serves 6.

Engela

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