POTATO AND CHEESE BREAD
375ml self-raising flour
2 medium potatoes, peeled and grated
1 onion, peeled and grated
a good grinding of black pepper
15ml chopped rosemary
100g goat’s cheese, crumbled
100g olives, pitted and chopped
10ml wholegrain mustard
30-40 ml milk
Combine flour, potato, onion, salt, pepper and rosemary in a mixing bowl. Mix in most of the cheese and olives, reserving some for the top.
Combine egg and mustard and add, with milk, to the flour mix to make a stiff dough. Shape the dough into a round on a floured baking tray and press the remaining olives and cheese on to the top. Add a few sprigs of rosemary.
Bake at 200°C for 40-50 minutes. Serve warm.
1kg baby potatoes
80ml potato cooking liquid
salt to taste
Put the potatoes into a saucepan and boil until tender. Drain, reserving some of the cooking liquid. Cool potatoes slightly then peel.
Put the sugar into a large frying pan over a low heat and leave until it melts.
Take care not to let it turn too dark as it will become bitter.
Add the butter and stir well. Gradually add the water, stirring until smooth. Add the potatoes and cook, stirring, until the potatoes are well coated with the mixture.
Season with salt before serving.
POTATO SALAD WITH TAHINI
125ml Greek yoghurt
30ml lemon juice
salt and pepper
45ml chopped mint
15ml toasted sesame seeds
Boil the potatoes until tender. Drain and cool. Peel the potatoes and cut them into chunks.
Combine the yoghurt, lemon juice, honey and tahini and mix well.
Season the potatoes well and add the dressing and mint. Mix to combine. Serve sprinkled with sesame seeds.
CURRIED ROAST POTATOES
4-5 medium potatoes, peeled and quartered
water to boil
5ml curry powder
30ml olive oil
Boil the potatoes in water with some chicken stock added, until just tender. Drain.
Combine the curry powder and olive oil and toss the potatoes in this mixture, coating them well.
Put the potatoes into a roasting pan and roast at 200°C for 30-40 minutes until golden and crispy. Season well. - Saturday Star