I love the many thousands of things one can do to potatoes. One evening led me to experimenting with potato leading to some quite pretty results. These are Saute potato cubes with a parmesan mash at a kumara chip. The textures and the marriage of simple flavours makes this little number a mouthful of delight.
The large Maris Piper potatoes were cut-up into 1 inch cubes, the off cuts were put into a pot of boiling water to start the mash. The kumara (sweet potato) was shaved into fine strips using a peeler ready to be fried off.
The potato cubes were then fried in hot oil and turned as they browned on the outsides. The kumara was shallow fried for a couple of minutes (or less) to crisp up. As the potato cubes became ready, they were transferred into a bowl where I tossed them in flaked sea salt, pepper and a touch of cayenne chilli powder.
The mash was made with the skin on potatoes, a generous shaving of parmesan, a touch of cream, butter, salt and pepper. To finish the kumara, I refried it quickly in the hot oil to give it an extra crisp.
On the plate
Plating these potatoes were easy, though you need to do them quickly if you are doing many as they cool fast. Heating the plate before hand helps a little.
On top of the cubes is a teaspoon of the parmesan mash and it is finished with the kumara chip.
I found this recipe originally whilst browsing someone’s Facebook. There was so much banter about someone making them that I decided to take on the challenge. These cupcakes are perfect for any mad Nutella lovers out there! In fact they are just great for anyone who has a tad fancy for chocolate. I love the sponge mix that gives the cake such a light texture. The fact that there is two Ferraro Rochers in each cake adds to the incredible eloquence and richness of the overall look and taste. The recipe is not mine I got it from a site called cupcakes and cardio but it’s too good not to share.
-this recipe will make around 24 cupcakes
1 1/2 cups all purpose flour (180g)
1 1/2 cups granulated sugar (300g)
3/4 cups unsweetened cocoa powder (~75g)
1 1/2 teaspoons baking powder (~8mL)
3/4 teaspoon baking soda (~3mL)
3/4 teaspoon salt (~3mL)
3 tablespoons vegetable oil (45mL)
3/4 cup buttermilk (180mL)
3/4 cup warm water (180mL)
1 teaspoon vanilla extract (5mL)
24 Ferraro Rochers
Preheat oven to 350F/170C. Using a stand mixer, combine all dry ingredients (flour, sugar, baking powder, baking soda, and salt) and mix. Turn mixer to low and add eggs, vanilla, oil, water and buttermilk. Mix until combined. Line muffin/cupcake pan with liners and place a tablespoon of batter in the bottom of the well. Place a Ferraro Rocher in the center, and top with another tablespoon of batter. Repeat until all wells are filled and bake for 20 minutes. Allow to cool completely before frosting.
1 cup unsalted butter, softened to room temperature (240g)
2 cups icing sugar (200g)
3/4 cup Nutella (180mL)
3-4 Tablespoons heavy cream or milk (45mL)
2 teaspoons vanilla extract (10mL)
chopped hazelnuts for decorating
In bowl of a stand mixer, cream butter until light and fluffy. Add icing sugar and combine. Add vanilla, Nutella and cream one tablespoon at a time until desired consistency is reached.
*Once cupcakes are cool, pipe buttercream onto cupcake and coat sides with hazelnuts.
*Pipe additional Nutella on top of buttercream to add colour.
Theres something about heart warming roasted veggies in the winter. So easy to prepare, cook and present and they taste delicious! In this recipe, theres a hint of sweetness from the veggies and the roasted garlic that is balanced by the zing of the balsamic vinegar. The fresh crunch of the cos lettuce balances the mouth melting fragrant vegetables.
I used two parsnips, a sweet potato, one whole garlic, one red onion and a few cos lettuce leaves at the end to garnish.
I chopped the root veges as in the picture, quartered the Red onion and opened up the garlic but left the individual casing intact and tossed it all into an oven pan with a good helping of olive oil, salt, pepper, a tiny bit of chilli powder, parsley and a good helping of dried mixed herbs.
40 mins in a fan oven at 180°C
On the plate
I took out the roasted garlic and made it into a simple paste that I smeared onto the plate.
finish with a bit of extra virgin olive oil and balsamic vinegar.