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|
- 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)
- Pre-heat oven to 200ºC. Line a baking tray with foil (saves washing up).
- 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.
- 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.
- 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.
- Bake for 35 minutes – and that’s it. Serve and enjoy.
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.
- Mix everything together; ensuring the egg is thoroughly mixed in.
- 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.
- When ready; cut the “sausage” into 1finger wide slices through the cling film.
- 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.
The rice cakes are delicious cold, warm and/or as a side dish to Indian and Chinese cooking.
- 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.
Total time 6 minutes
This is such an easy, quick and tasty dinner that I thought I would share it with my readers. All that’s required is that you have a tin of fishballs and chopped tomato.
- 1 tin 400g Bornholms Fiskeboller
(purchased online from Danish Food Direct)
- 1 tin chopped Tomato
- Herbs to taste – I used Salt and Pepper, Thyme and Parsley
- 1st make the tomato sauce, simply empty tin into a saucepan and heat, once hot add the required herbs.
- 2nd strain the fishballs and add to the tomato sauce.
- Cover the saucepan with a lid and let the sauce simmer on lowest heat possible for max 5 minutes.
- Serve on a bed of rice or as in the picture with rice noodles.
- 200g pudding rice
- 600ml water
- 400ml milk
- 500ml whipping or double cream
- 50g Chopped almonds
- Vanilla extract or one pod (to taste)
- Touch of salt and sugar (to taste)
On the day of serving:
- 300ml Whipped whipping cream
- 1 or 2 cans or jars of red cherries
- Brandy or Kirsch
- Potato flour
The Rice Pudding
- Bring the water with the salt and sugar to a boil; then gently add the rice to the boiling water.
- Simmer until the water has evaporated, then add the milk, cream and vanilla, and leave to simmer (on the lowest heat possible) for approximately ½ hour. NO stirring required.
Keep an eye on it, you don’t want it to simmer dry,.
- Remove from heat and transfer into a bowl (remove the singed bottom carefully if the pudding has “burned” onto the saucepan).
- If too dry add the remaining 100ml cream left over from using only 500ml of whipping cream (a large tub normally comes in a 600ml size).
- Then stir in the almonds.
- Cover the bowl with cling film; set aside to cool; then keep it in the fridge until needed.
On the day of serving:
- When chilled, gently fold-in the 2nd lot of whipped cream
- Place in the fridge until needed
- Strain the tinned or jarred cherry juice into a saucepan.
- Add 25g potato flour per ½l cherry juice to a small amount of the cherry juice.
- Heat the remaining juice and slowly add the flour mixture to the warm juice, heat until it has thickened then return the cherries to the sauce.
(maybe add some brandy or kirsch to the sauce).