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Hot Potato Blogger Challenge Recipe: Potato and Bacon Bake topped with Parmesan Mash

Serves 6 to 8

A recipe for the true potato lover, equally as delicious as a vegetarian meal with the bacon omitted. This is a rich dish with a potato bake filling which is topped with a cheesy mash potato. It can be the star of the show, or served as a side dish at a buffet. Depending on the size of your potatoes, you may need more cream. Be sure to cook the potatoes on the stove top until they release some of their starch and thicken the cream, this results in a much creamier bake.

Flavour Combination:

For the bake –

2 tbsp olive oil

1 red onion, finely diced

125g bacon, finely chopped

250ml whipping cream

8 to 12 large potatoes, peeled and sliced (using a food processor or mandolin slicer)

Seasoning, to taste

For the topping –

6 to 8 large potatoes, peeled and quartered

50g parmesan ...

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Hot Potato Blogger Challenge Recipe: Baked Smoked Salmon Trout and Courgette Croquettes

Serves 4 to 6

This is a good recipe for a breakfast, brunch or dinner party starter. The croquettes are baked, so they can all be cooked in one batch. It is a good idea to bake them on silicone or baking paper to prevent them sticking. They can be made ahead of time up to coating with the cheese mixture, refrigerated for a few hours, then cooked just before serving.

Flavour Combination:

½ cup cheddar cheese, finely grated

¼ cup ground almonds

¼ cup desiccated coconut

2 cups cooked potato, peeled and mashed

80g smoked salmon trout ribbons, finely chopped

4 to 6 baby courgettes, grated

himalayan salt, to taste

2 eggs, beaten

fresh rocket, to garnish (optional)

To make:

  1. Preheat oven to 180*c
  2. Mix together the cheddar cheese, ground almonds and desiccated coconut, set aside.
  3. Mix the smo...
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Discover Miele – The Secret to Perfectly Roasted Chicken

The oven in my kitchen is older than the ovens my Gran had in her kitchen when we were kids. Luckily for me, I get to play with some wonderful modern appliances at my clients’ houses.

In February I’m exploring the Banting way of eating, and I also started a series of cooking sessions at Miele’s studio kitchen – to Discover Miele and the benefits of using modern cooking appliances.

Last week the lovely Diana Worling, Account Manager at Miele Tygervalley, gave up half a day of her time to let me play in their ultra modern and wonderfully equipped studio kitchen. In this high tech culinary arena, Diana was the pilot and I was the co-pilot… it was very exciting when I got the reigns to program the combi oven. Yes, my friends, program the oven...

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September’s “I Made It” Challenge

And in other news… I am honoured to be chosen by Tandy Sinclair of Lavender and Lime to host this month’s
“I Made It” Challenge.

The Challenge that I’m both excited and apprehensive to present is the intimidating (to me at least) and classic dish, Cassoulet.

Many moons ago, I invited my cousin for dinner. I asked him what he’d like me to make. He told me that he absolutely loved Cassoulet. I pretended to know what he was talking about, as us seasoned cooks are supposed to have a encyclopedic knowledge of all things culinary. It sounded French, so I turned to the guru of French cooking, Julia Child.

Upon finding the recipe in Mastering the Art, I found out that Julia Child’s recipe for Cassoulet is 3 pages long, and you could feed hungry people for week’s on the cost… Needless to say, I th...

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Freshly Blogged – The Final Countdown!

This week we submitted our challenge 9 dishes for Freshly Blogged, leaving just two more challenges ahead of us.


With the end in sight, win or loose we must part with Freshly Blogged. It’s been the most incredible journey of growth I could ever have dreamed about. I’ve worked alongside some fabulously creative food bloggers, entering a unique inner circle and learning so much. I’ve pushed the boundaries of my own cooking, challenging myself to cook-out-the-box and surprising myself with new flavours, techniques and the sense of pride you achieve when you do something well.


My goal was to write about Freshly Blogged weekly, expanding on my inspiration, detailing techniques from my recipes. In reality, I didn’t expect to get further than the first 2 challenges...

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Meaty Moments – Freshly Blogged Challenge 2!

Happily no-one in the challenge has been chopped yet – but I still feel incredibly lucky to be in the competition 🙂

At first, this week’s challenge looked starkingly simple.  Who wouldn’t make a stew and dumplings when given beef shin, a Knorr Stock Pot and beef suet to work with?  The room for playing came in the form of a PnP soup mix.  As easy as it would be to throw all the ingredients of the pack into the stew and come out with something delicious, I wanted to have something more on the plate than a hearty stew.  It had never occured to me to buy the soup mix and use it for anything else than my nourishing whole free-range chicken soup...

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Chicken and Apricot Potjie

This is a recipe given to me by my aunt, and I am not sure of the origin.

Ingredients:

1 tbsp Butter

1 tbsp Cooking Oil

1.5 kg Chicken, cut into pieces

2 Onions, medium, sliced

2 cloves Garlic, chopped

1 small piece Root Ginger, chopped

1 tbsp Medium Curry Powder

1/2 tsp grated Nutmeg

1 tsp Tumeric

500 ml Ginger Ale

4 Cardamom Pods, crushed

1 stick Cinnamon

1 Bay Leaf

1 tsp Salt

2 tbsp Lemon Juice

250 g Dried Apricots

3/4 cup Natural Yoghurt (or coconut cream)

1 tbsp Cake Flour

Fresh Coriander for garnish

Method:

Heat butter and oil in the potjie pot. Add chicken pieces and brown well. Add onions, garlic and ginger and sauté until onions are translucent.

Add curry powder and cook for about 3 mins, stirring occassionally. Then add nutmeg, coriander and turmeric...

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