potatoes Archives

Ramadan and

Koesisters

30 minutes

Hanukkah recipes

Big roast brisket

3 hours

Fish recipes

Angelfish with smashed peas

15 minutes

Garam masala potatoes and brinjals

25 minutes

Burger recipes

Haddock burgers with tartare sauce

20 minutes

Curried smoked trout “Scotch eggs”

20 minutes

French recipes

The perfect salade nicoise

20 minutes

Porcini and Nicola potato risotto

30 minutes

Kolokithakia gemista with avgolemono sauce

1 hour

Lahanika Gemista

1 hour

Christmas recipes

Perfect roast potatoes

1 hour

Gluten-free ricotta and artichoke ravioli

Serves 4

Difficulty Easy

Prep Time 45 minutes

Cooking Time 5 minutes

Ingredients

240 g gluten-free flour
1/2 t xanthan gum
1 t salt
10 free-range egg yolks
3 free-range eggs
1 t cinnamon
2 T olive oil
Pink peppercorns for serving

For the gluten-free flour, mix:

156 g brown rice flour
88 g sorghum flour
90 g corn starch
37 g potato starch
14 g xanthan gum

For the filling, mix:

4 marinated artichokes, finely chopped
120 g ricotta
1 clove garlic, crushed
1/2 lemon, juiced
Sea salt and freshly ground black pepper to taste

Method

In a mixing bowl, combine all the dry ingredients and the egg yolks and mix to form a dough. Knead on a lightly floured surface until smooth and elastic.

Roll out the pasta dough using a pasta machine or a rolling pin to make ultra-thin sheets. Cut into 5 x 5 cm squares and place 1/2–1 T filling in the middle of half the pasta squares.

Beat the remaining eggs and use to lightly brush the edges of the squares. Top with the remaining pasta squares, carefully press the air out of the sides and pinch closed the edges of each ravioli.

Cook in simmering water for 4 to 5 minutes, or until cooked through.

Dry-fry the cinnamon in a hot pan for 10 seconds and add the olive oil. Drizzle the oil over the ravioli and scatter over the pink peppercorns. Serve immediately.

Umfino (maize meal cooked with cabbage and leafy greens)

Amasi-and-raisin scones

Mandazi with ClemenGold-infused chocolate sauce

Koesisters

Big roast brisket

Angelfish with smashed peas

Garam masala potatoes and brinjals

Haddock burgers with tartare sauce

Curried smoked trout “Scotch eggs”

The perfect salade nicoise

Porcini and Nicola potato risotto

Kolokithakia gemista with avgolemono sauce

Lahanika Gemista

Perfect roast potatoes

Gluten-free ricotta and artichoke ravioli

Gluten-free ricotta and artichoke ravioli

Ingredients

Method