It has been a while dear readers. Work gets in the way, but hooray for the Summer holidays, and a few days off. I say Summer holidays…
This was our view this morning 😦 not quite what we wanted in July!
Anyway, back to the recipes. Firstly for today
Potato Skins with Garlic Mayo
T. loves potato skins. They are a treat at a restaurant near Grandma’s house. Recently Little B. had her first taste, and she loved them. I decided to work out how to make them myself.
Potatoes, oil, garlic, egg free mayonnaise (I got some from Holland and Barrat) fresh rosemary, parsley.
Firstly take some potatoes. You can cook about how many it takes to cover 1/3 of your oven tray. Give them a good wash and scrub (a nail brush is good for this) and then prick them. Put them into your oven on a hot temperature – about 230 degrees C for about 45 minutes.
While they are cooking for the first time, you can prepare the garlic mayonnaise.
Peel and chop 1 or 2 cloves of garlic (it seems to get stronger if you leave it to in the fridge for a day or two). Add to blender along with a decent sprig of rosemary and parsley. Whizz. Then add a large dollop, about 125g, of mayonnaise. Whizz again.
When your potatoes are done, cut in half and then in quarters. When they are cool enough, scoop or cut out a wedge from the middle of each quarter. This can be used for mash or fried.
Paint the skin side of the potatoes with oil and place skin down on a baking tray. Cook for about 10 minutes in a very hot oven, again 230 degrees C. Turn them over and cook again for about 5 minutes.
Creamy garlic mushroom pasta.
It’s kill the vampire day in our house today, so we continue with the garlic theme!
For 2 adults and one little person you need;
250g of pasta, 200ml coconut cream (I use the SuziWan one), 1-2 cloves of garlic, a small bunch of fresh coriander, 125g mushrooms, black pepper, sprinkle of paprika.
Whizz the washed mushrooms, garlic and coriander in your blender. Add a touch of black pepper and paprika. Add the coconut cream, and whizz again.
Cook the pasta as normal, drain and add the sauce. It is a really “clingy” sauce, so is perfect on fuselli.