Homemade Potato Wedges

I need something more for a dinner party and didn’t want to have just boiled potatoes, I thought of wedges and checked my freezer if I happen to have some frozen wedges; but alas I didn’t. Now that the thought was implanted in my head I looked around on the net and found that making and cooking wedges wasn’t that difficult; so here is what I did.

Prep time max 5 minutes unattended cooking (baking) time 35 minutes
Serves 2-4
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  • 2-3 potatoes per person, I used new small potatoes
  • 1 tsp each of Salt, Pepper, Onion-salt, Garlic-salt, fresh Thyme … and whatever you fancy like: ginger paprika, curry …
  • 1-2 tbsp olive oil (or sunflower/rape seed)
  1. Pre-heat oven to 200ºC. Line a baking tray with foil (saves washing up).
  2. Cut the potatoes in half; then cut 3 wedges from each half. Place the wedges I a bow full of cold water for about 5 minutes.
  3. Put the oil in a small plastic bag; Drain and dry the wedges and place them in the bag. Close the bag with a peg so that it doesn’t leak. Then shake the bag making sure all the wedges are coated in oil.
  4. Place all your herbs in another plastic bag; and move the wedges into this bag; again close the bag and shake. Once all your herbs are used tip the wedges out into your baking tray, spread evenly and place in oven.
  5. Bake for 35 minutes – and that’s it. Serve and enjoy.

 

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Fried Leftover Rice Cakes

I can’t remember where I found this recipe; but I can promise you it absolutely fabulous. I have made some changes to suit me and as you can see it doesn’t take long to prepare and cook. If served with vegetables it’s a meal and a half. The cakes are great for ovo-vegetarians and they are total gluten free.

Prep time max 5 minutes resting time 15 minutes
cooking time 3-4 minutes per side
  • 150-200g leftover cooked rice
  • 1 egg
  • 1 bunch spring onions; chopped finely
  • 1 large cooked beetroot; chopped finely
  • Dried herbs: onion salt, garlic salt, pepper
  • Fresh herbs: parsley, basil, thyme (all finely chopped)
  • Instead of spring onions and beetroot, try: peeled and finely chopped green and red peppers.
  1. Mix everything together; ensuring the egg is thoroughly mixed in.
  2. Place the mixture on a sheet of cling film and roll to a sausage approx. 5-8cm diameter. Place in freezer for 10-15 minutes to make it easy to cut and use; do not freeze to a solid sausage. Remove from freezer and keep in fridge until required or cook straight away.
  3. When ready; cut the “sausage” into 1finger wide slices through the cling film.
  4. Gently remove the cling film. Heat a little butter and oil in a frying pan and fry the slices, on medium to high heat, for 3-4 minutes on each side.
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The rice cakes are delicious cold, warm and/or as a side dish to Indian and Chinese cooking.

A healthy evening meal

This meal is nearly vegetarian; just remove the pork and you have a very nice dish. Its not too filling and it only takes 5-10 minutes to cook and serve.
evening-meal

  • 1 medium Carrot roughly julienned
  • 1 Pak Choi – cut into 1cm slices (except for the leaves)
  • 5 thinly cut slices of a pork chop
  • ½ onion, sliced finely
  • 1 tsp butter/rape seed oil
  • Herbs: salt, pepper, garlic-salt, mixed herbs
  • Heat the oil in a high sided frying pan
  • Fry the onions until translucent
  • Add the julienned carrots and fry for approx. 5 minutes
  • Then remove from pan; but leave the juices
  • Fry the pork adding the herbs to taste.
  • When the pork is sealed re-add the carrots and onions.
  • Also add the chopped Pak Choi and leaves, stir a little
  • Cover with lid and reduce the heat to minimum.
  • Leave simmering for 3-5 minutes; and then serve.

This meal is nearly vegetarian; just remove the pork and you have a very nice dish. Its not too filling and it only takes 5-10 minutes to cook and serve.

Corn Pancakes

Cook Time: 1.5 minutes per pancake Prep Time: 10-15 minutes

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  • 100 grams of corn flour
  • 2 tbsp plain flour (Gram flour)
  • 3 eggs
  • 200ml low-fat milk (Soya drink/milk)
  • A pinch of salt
  • Butter for frying
  1. Mix corn flour and other flour with salt.
  2. Add the milk and whisk it completely so there are no lumps left.
  3. Beat in the eggs.
  4. Let rest at least ½ hour.
  5. Fry now light brown pancakes in a little butter and fill them with your favourite stuffing and sprinkle with grated cheese as in the picture. (2mins under the grill)

For the fillings: chopped beef or chicken and mix with spices such as chili, sweet chili sauce, paprika, cumin; or put the hot pancakes on the table and let your guests compose their own mixture.

Chicken, Leek & Rice Pot

Prep 5-10 mins   –    Serves 2-4 unattended cooking 30-35 mins

Chicken-Leek-Rice Pot 5

  • 4-6 Chicken Thighs
  • 2 medium Leeks
  • 10-15 cherry tomatoes
  • 1 chicken stock pot
  • 100g Basmati Rice
  • 10g Butter
  • 400-500 ml boiling water
  • Salt, Pepper
    (Onion salt, Garlic powder, mixed herbs)
  1. Season the thighs to taste.
  2. Heat a wok, when it’s hot add the butter; when this is melted add the thighs skin side up, make sure they don’t overlap, when sealed turn over (approx. 2min per side).
  3. In the meantime finely chop the leeks (cut once length wise and finely slice cross ways); halve the cherry tomatoes; boil the water.
  4. Dissolve the stock pot in the hot water in a bowl/jar.
  5. When the thighs are sealed, evenly add the tomatoes; then the leeks.
  6. Add the dissolved stock, use a little extra water to rinse the bowl/jar and add that to the wok.
  7. Stir a little, making sure all is covered with the liquid. Cover with a lid and leave simmering for 10 mins.
  8. Add the basmati rice, stir making sure the rice is evenly spread and covered with liquid.
  9. Cover again and let simmer for 16-18 mins depending on the rice (if you use brown & white mixed basmati rice cook for 20-22 mins).

Fishy Greens

Fish Pie 5Prep Time: 20 minutes
Cook Time: 55 minutes -> 1 hour
Serves 2-3

  • 100g fresh leaf spinach
  • 40g unsalted butter
  • ½ onion, finely chopped
  • 1 clove garlic, crushed / squeezed through a crusher
  • 1 tbsp potato/rice flour
  • 300ml semi skimmed milk (for the sauce)
  • 100ml semi skimmed milk (for the broccoli)
  • 2 skinless boneless cod fillets cut into bite size chunks
  • 10 green olives – chopped
  • Herbs: salt, pepper, mixed herbs, paprika
  • 1 broccoli head cut into florets (incl. the stalk finely cut)
  • 1 tbsp olive oil
  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. Bring a little water to boil in a wok or a large saucepan,
    1. Wash the spinach
    2. Add the spinach and blanch for 3 mins.
    3. Drain, squeeze out the excess water
    4. Line the bottom of a 1.5 litre Pyrex dish with the spinach
  3. Spread the cod over the spinach
  4. In a wok/pan, melt the butter and add the onion.
    1. Sauté for 5 mins before adding the garlic for the last minute.
    2. Add the chosen herbs and chopped olives
    3. Remove from the heat and slowly whisk in the milk.
    4. Add the rice flour, and stir until well mixed
    5. Return the pan to the heat. Simmer for 2 minutes, stirring, until thickened.
    6. Pour this over the cod.
  5. Steam the broccoli in a microwave for 4-5 minutes
    1. Place the broccoli in a food processor and blend until smooth
    2. Add 100ml milk, salt & pepper to taste
    3. Spread evenly on top of the contents of the dish
  6. Bake covered for 25 minutes
    1. Remove the lid and bake for a further 20 minutes.

Cauliflower/Broccoli Mash

mashPrep Time: 5 minutes
Cook Time: 10 minutes

  • 1 cauliflower, cut into florets, also finely dice the stems
  • 25g butter
  • 4 tbsp milk or single cream
  • Salt, Pepper, herbs and maybe Nutmeg
  1. Steam the cauliflower for 5 minutes (until the cauliflower is tender but not soft)
  2. Warm the milk with the spices and butter until the butter is melted
  3. When the cauliflower is ready, transfer it to the food processor
  4. Blend a little then add the milk for flavour, continue blending until the desired consistency is achieved – smooth or coarse mash.
  5. Place the mash into 4-6 Ramekin dishes
  6. Use a spatula to make a pretty pattern on top
  • If you feel really generous – push a little butter into the centre of the ramekin dish
    or melt a little butter and pour it over the mash, don’t drown the mash, just cover it
  • And if you are really “going overboard” cut some thin cheese fingers a la ‘julienne’ and top the mash.
    Not too much/many as it will overpower the taste of the mash.
  • Place in a hot oven until the cheese has melted and is brown


This recipe can be used for both Cauliflower and Broccoli.
Replace references to cauliflower with broccoli.
Steam the Broccoli for 3-4 minutes only.
The mash can be frozen and reheated when required.