Carrot and Potato Mash

Carrot & Potato Mash A nice mash is something I love, not only because it’s delicious but also because it can be made in advance, it’s easy and it’s a dish you can decline in infinite ways. Continue reading

When my mother came home for our weekly lunch I served this carrot and potato mash with a salad. It’s something we both really like, and it’s also something we used to make us ladies enjoyed a lunch together while my father was away for work or pleasure. For this mash I used Emmental cheese and added thyme because I think these flavours work particularly well when combined with carrots. Actually this recipe is something I surely make again and I will am looking forward to using it next time I’m making a chicken cottage pie.

 

Carrot and Potato Mash

 

Recipe for 4

Prep time: 20-25 min

Cook time: 35-40 min

 

Ingredients:

750 g peeled waxy potatoes

250 g carrots

50 g butter (melted)

1 dl milk

120 g sour cream

120 g Emmental cheese (the stronger the better) grated

1 tbsp. thyme leaves

1 tbsp. ground almonds

1 tbsp. breadcrumbs

Salt and pepper

 

Recipe:

Heat oven at 200°C.

Cut the potatoes and the carrots into 2-3 cm chunks. Place them in pan, add salted cold water and boil them until they’re soft (about 15-20 min).

Remove the water from the potatoes and carrots and using a masher purée them. Combine the butter, milk, sour cream, 100 g Emmental cheese, thyme leaves and pepper. Mix well and eventually correct taste with salt.

Transfer the mash to an ovenproof dish and on top sprinkle the breadcrumbs, ground almonds and the remaining grated cheese. Place in the oven and cook for 18-20 min. Serve.

 

Roasted Jerusalem Artichoke, Brussels Sprouts and Potatoes

Roasted Jerusalem Artichoke Brussels Sprouts and Potatoes I guess I have a 90% obsession with vegetables and healthy eating (the 10% I keep for indulgence). Continue reading

I am fascinated about nutrition and what it can do. On Saturday, I had a long conversation on the subject over a delicious Indian dinner. I was with my boyfriend and our friend Luca, who I learned is just as interested on the subject. On the other hand, this is the kind of conversation where I do not hear much on my boyfriend’s side as he does not seem to really care. By the way, he has a terrible and terribly boring diet.  Sometimes I wonder if my focus on food and nutrition is not increased by his lack of interest in what he ingests. I care about his health and I am a little of a teaser. I am someone who cannot stay one day without vegetables and this is a recipe I came up with, when I had lunch with my mother this last weekend. When we eat together, there’s always vegetables… and a little wine and that’s a moment where I really feel at home.

Roasted Jerusalem Artichoke Brussels Sprouts and Potatoes

Roasted Jerusalem Artichoke, Brussels Sprouts and Potatoes

Recipe for 4 as a side dish

Prep time: 15-20 min

Cook time: 40-45 min

 

Ingredients:

340 g Brussels sprouts

340 g Jerusalem artichoke

400 g waxy potatoes

3-4 garlic cloves

2 tsp fresh thyme leaves

3 tbsp olive oil

2 tbsp lemon juice

1 tbsp hazelnut oil

2 tbsp roasted roughly chopped hazelnuts

Salt and pepper

 

Recipe:

Heat oven at 190°C.

Remove any yellowish leaves from the Brussels sprout and cut them in half. Cut the Jerusalem artichoke in half lengthwise and repeat the action with each half. Cut the potatoes into roughly the same size as the Jerusalem artichoke.

Place the vegetables in a baking tray and add 2 tbsp olive oil with salt and pepper to taste. Toss and place in the oven. Cook for 20 min, toss the vegetables and cook for another 20-25 min.

Meanwhile, in a bowl mix the hazelnut oil, the rest of the olive oil, the lemon juice salt and pepper.

Once the vegetables are ready, remove them from the oven, sprinkle the thyme leaves add the dressing and finally the chopped hazelnuts. Toss and serve warm either alone or as a side dish.

Goat Cheese Rosemary and Thyme Cornbread

Goat Cheese Rosemary and Thyme Cornbread Cornbread is something I like to serve when I have friends coming over for an aperitif. Continue reading

This time the context was more private; my boyfriend and I enjoyed this cornbread with a great Spanish red wine. The whole moment was very comforting because we were standing next to the fireplace with all those goodies and outside it was raining; we could hear the raindrops falling on the roof. This is the kind of recipe I like to decline according to my taste on the moment. I found a basic recipe for cornbread on the French site cuisineaz . Apart from the taste, I like the ratio of this recipe because I find it easy to remember and it’s also ready in a short time. In my version of the recipe I replaced a little of the milk with cream and I added some goat cheese and herbs. I went for the goat cheese, rosemary and thyme combination because the other day, while I was doing my groceries I saw a fresh goat cheese which had the two herbs in it and I liked the idea of these ingredients together.

 

Goat Cheese Rosemary and Thyme Cornbread

 

Goat Cheese Rosemary and Thyme Cornbread

 

Recipe for a 18 cm cake pan with high sides.

Prep time : 10 min

Cook time : 30-35 min

 

Ingredients :

115 g fine polenta flour

115 g flour

1.3 dl milk

4 tbsp cream

1 bag (7 g) dry yeast

20 g cooled melted butter

70 g hard goat cheese

1 tbsp finely chopped rosemary

1 tbsp thyme leaves

½  tsp salt

1 egg

Pepper

2 tsp sugar

Oil

 

Recipe:

Heat oven at 150° C.

Grate the cheese.

In a bowl mix flour, polenta, yeast sugar and salt and pepper. In another bowl wish the egg with a fork, add the milk and the melted butter and lightly mix and add to the flour. Blend all the ingredients together.

Now include the rosemary, the thyme and the cheese.  Blend again.

Grease the cake tin with the oil and add the preparation. Place in the oven for 30-35 min. If you want, you can save a little of the goat cheese and sprinkle it over the bread about 10 min before it’s ready (that’s what I did). Check if it’s ready by inserting a toothpick, if it come out dry, the bread is ready. Remove from mould and leave to cool before serving.