Guys its time to plant your spuds! I planted some Royal Blue last season
and harvested 4kg and I have just finished them. I planted some Dutch
cream this season with some peas and beans to see how they go with some
company..
Here is a great Potato bake recipe that i use all the time which I got from "a passion for potatoes" cookbook, it is a Swedish dish and absolutely delicious and I promise you won't even taste the anchovies...
JANSSONS FRESTELSE
(jansson's temptation)
25g unsalted butter
2 onions, thinly sliced
2 garlic cloves, crushed
6 anchovy fillets, chopped
1kg waxy potatoes, peeled and thinly sliced
600ml double cream
150ml full fat milk
75g fresh white breadcrumbs
Preheat oven to 190c. Generously butter a gratin dish or lasagne dish. Heat butter in a frypan, add the onions, garlic and anchovies and sweat for 8-10 minutes, until tender but not coloured.
Layer potatoes and onion mixture in the dish, adding ground black pepper to each layer as you go. Mix the cream and milk together and pour them over the potatoes, which should be completely covered.
Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle over breadcrumbs and return to the oven until bubbling and golden. Serve straight from the oven..
Yummo!
*if you would like this to be dairy free just add 1litre of vegetable stock instead of cream and milk.
Here is a great Potato bake recipe that i use all the time which I got from "a passion for potatoes" cookbook, it is a Swedish dish and absolutely delicious and I promise you won't even taste the anchovies...
 |
| Royal Blue |
(jansson's temptation)
25g unsalted butter
2 onions, thinly sliced
2 garlic cloves, crushed
6 anchovy fillets, chopped
1kg waxy potatoes, peeled and thinly sliced
600ml double cream
150ml full fat milk
75g fresh white breadcrumbs
Preheat oven to 190c. Generously butter a gratin dish or lasagne dish. Heat butter in a frypan, add the onions, garlic and anchovies and sweat for 8-10 minutes, until tender but not coloured.
Layer potatoes and onion mixture in the dish, adding ground black pepper to each layer as you go. Mix the cream and milk together and pour them over the potatoes, which should be completely covered.
Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle over breadcrumbs and return to the oven until bubbling and golden. Serve straight from the oven..
Yummo!
*if you would like this to be dairy free just add 1litre of vegetable stock instead of cream and milk.
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