Tag Archives: baked

Mished Mash Potato

8 Apr

TPT with eggOn some weekend mornings you wake up feeling a little more delicate than you should.  We won’t go into any detail why, but your head is tender, loud noises hurt and for some unfathomable reason you are STARVING. On mornings like this you need coffee and you know your day is going to consist of trashy TV and sitting on the couch. Period.  On mornings like this I NEED Mished Mash Potato, a dish that is greasy, salty, stodgy and amazingly restorative.  There isn’t anything too technical with this recipe, but if your head can stand it, there is a bit of chopping.  If you don’t think you can do in in the morning, do your chopping the night before (before you go out) and have everything ready to just pop in the oven.

TPT IngTo start take:

  • about three potatoes per person
  • 2 eggs per person
  • bacon (as much as you think you need, usually 1 pkt for two people)
  • Half an onion (very finely diced)
  • 1 red pepper
  • 1 smallish chorizo per person
  • 1 glug of Olive oil
  • 1tsp of smoked paprika
  • 1 tsp of dried thyme
  • 1 grind of black pepper

TPT Diced Potato

Preheat your oven to 200 °C and chop your potatoes, peel on, into about 1cm-ish cubes.  Put the ruler away, this is not an exact science, besides you’re feeling delicate.

Diced IngVery finely dice your onion and roughly chop your pepper into strips and combine with the potato.

Chopped Chorizo

Slice each Chorizo in half and then thinly slice and do the same to the bacon.

MixedMix the bacon and chorizo with the potatoes and add a tsp each of smoked paprika and dried thyme and add a good glug of olive oil and a grind of black pepper.  And with all that chorizo and bacon, you don’t need to add any salt.

TPT baked

Place all the ingredients into a lined baking dish and bake for about forty minutes.  The potatoes should be soft and the bacon and choritzo nice and crispy.  At the 35 minute mark or there abouts poach your eggs.  Now trust me on this, even if you like your egg yolks hard, leave them on the soft side for this.  Once the eggs and the potatoes are done, make a nice pile of potato on a plate and top with that lovely, runny egg.  Cut into your egg and let the yolk make an amazing sauce.  Sit back and enjoy the laziest day ever.

TPT Egg yolk

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Mini Cheesecakes with Lemon Curd

24 Jun

So a while ago I celebrated my birthday and wanted to take some nibbles to work for my colleagues. Now work nibbles are a tricky thing.  You need something that will transport easily, that won’t be too fussy to eat and something that doesn’t require plates or cutlery.   All of the above screams CUPCAKES, but cupcakes are so done, aren’t they? Besides I wanted cheesecake.  I love cheesecake.  If  cheesecake isn’t available by the bucket load in the afterlife, I’m not going. Besides it’s my party and I’ll eat cheesecake if I want to.

So I hauled out my favourite baked cheesecake recipe and miniaturised it.

For the Cheesecake:

  • 4 Tbs (60gm butter) melted
  • 175 gm digestive biscuits
  • 500 gm creme fraiche
  • 500 gm ricotta
  • 175 gm caster sugar
  • 2 Tbs honey
  • zest of one lemon
  • 1tsp lemon essence
  • 3 eggs
  • 12 raspberries and 12 Blueberries

For the Lemon Curd:

  • 3 eggs
  • 4 Tbs (60gm butter)cut into about 10 cubes and chilled
  • The juice and zest of 2-3 lemons
  • 150 gm sugar

Preheat the oven to 160 °C .  Then crush the digestive biscuits in a food processor (or however you wish) into a fine crumb and mix with the melted butter to make a crust for the cheesecakes.

Line two 12 hole  muffin tins with cupcake cases and divide the crumb mix evenly between the cases and press it down using the back of a teaspoon until it is compacted. Place the muffin tins in the fridge and allow  to rest.

Put the ricotta, creme fraiche, caster sugar, lemon zest of one lemon, lemon essence and honey in a large bowl and beat until smooth with a hand mixer or with a spoon.  Then add the eggs one at a time and beat until each egg is very well incorporated before adding the next egg.

Take the muffin tins out of the fridge and fill the cases by spooning the cheese mixture on top of the biscuit crust. Put tins into the oven for 30-35  minutes until the cheese cakes resemble the ones below.  At the half way mark, rotate the tins to ensure even results.

Don’t worry about the cracked, sunken tops.  That’s what’s going to hold the lemon curd for us.   To make the lemon curd, put a heat resistant bowl in a pot of water, making sure the water doesn’t touch the bottom of the bowl and bring to a medium heat.  Add the sugar, lemon zest and juice and the eggs to the bowl and whisk.

Whisk constantly at a slow, steady pace.  After a while, about ten minutes, the mixture will thicken noticeably.  The mixture should be thick enough to coat the back of a spoon.

Remove the bowl from the pan and stir in the butter, one piece at a time.  Wait until each piece has melted before stirring in the next one.

Now allow both the cheesecakes and the lemon curd to cool and then spoon a teaspoon or so of curd into the hollow of each cheesecake, smooth and top with a berry or whatever else takes your fancy.  Easy to eat, easy transport and DELICIOUS.

oh.four.one.

the port elizabeth blogger

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Banting recipes – low carb, sugar free and gluten free. Banting recipes I have tried - those that have failed and those that have been a success! I am not a dietician, I'm just a gal who loves to cook banting food, and keep it as good as possible! Obviously all recommendations throughout this and other posts are not intended as an alternative, treatment, or prevention of diseases, medical treatments or advice. The reader takes full responsibility for counting nutritional information such as carbs, while trying any and all recipes :-)

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