BAKED POTATOES
Ingredients
5-6 baking potatoes, 2 tablespoons extra-virgin olive oil, kosher salt and freshly ground pepper, to taste, 1 cup sour cream, 1/2 cup cheddar cheese, grated,1/2 cup green onion, chopped, carrots, sliced optional,aluminum foil
Directions
Take a fork and pierce the tops of your potatoes in several places. Rub each potato with a small amount of olive oil and wrap individually in aluminum foil.Place foil-wrapped potatoes in slow cooker and cook on HIGH for 3-4 hours, or until fork tender. (Cooking time can be shorter or longer, depending on the size of potatoes)
Note: you can also cook on LOW for 8 hours. Remove potatoes from slow cooker and carefully take off and discard aluminum foil.Cut a long slice into the tops of potatoes and push the two ends together to open the potato up. Garnish with carrots (optional), sour cream, cheddar cheese and green onion, and serve immediately.
INDIAN YELLOW LIME RICE
Ingredients
300 grams of basmatian rice, 1 tablespoon mustard seeds, olive oil, 2 tablespoons of turmeric, 50 ml of freshly pressed lime juice.
Preparations
Cook the basmatian rice, see the instructions on the package. Put some olive oil in a pan and let it get real hot. Put in the mustard seeds en let them puff in the heat, keep a lit nearby as they like to jump ! Be careful don’t let them burn. Once puffed add the turmeric en mix well with a spoon. Add now the lime juice and stir well. Add the rice now.Your rice will color Serve directly. Ideal with the yellow curry meatballs (main dishes with meat) and the spicy red curry chicken (main dishes with chicken).
BELGIAN APPLE MASH
Ingredients
2 kg of zweet apples for cooking, some sugar and cinnamon, and some drops of lime juice.
How to prepare the yammie mash?
Peel all apples and cut them into small cubes. Drizzle some lime juice over the small cubes of apple to avoid brown cubes when they are cut. Get a deep pan and melt some butter in the pan. Bake the apples and stir well during the baking process. Add an amount of cinnamon to the apples and stir. Add some water and bring to a boil. Let simmer until the apples are soft. Once soft get the pan of the cooker, mash the apples. Be careful not to burn your hands or arms while mashing with the masher.
Serve up the mash as it is, add some sugar or cinnamon to taste. You can leave the sugar out of the mash and add some splenda.
In Belgium they eat the mash together with steamed potatoes and sausage
OLD FASHIONED BELGIAN CAULIFLOWER MASH
Ingredients for the roux of white cheesy sauce
100gr of butter, 100gr of flour, milk, nutmeg, salt, pepper en grated cheese (cheddar, Gruyère…)
Ingredients for the cauliflower mash
1kg of potatoes, 1 cauliflower in small pieces, 1 egg, nutmeg, pepper, salt.
How to prepare the white cheesy sauce or roux?
Let the butter melt in a high pan. Once the butter is melted add the flour en stir firmly until both ingredients are one. Bake on a low head. Once you smell cookies it is time to get the butter-flower mixture of the heat. Please keep stirring you do not want to burn the flower. Ad some milk in stir well. Add the milk little by little en move back to the heat. Keep sturing. make sure you have a thick sauce. Add some cheese. Set a side and get the mash done.
How to prepare the cauliflower mash?
Peel 1 kg of potatoes en boil in salted water. Once soft get them of the heat en drain them. Get an other pan en kook or steam the cauliflower until very soft. Mash the potatoes with a masher add some pepper, salt en nutmeg. Add an eggs and stir well.
What’s next?
Get de mash and put some cheese sauce to the mash mix firmly, put it in a oven dish, bake the mash in a pre-headed oven (180°c) and bake until bubbly and the top of the dish is browned.
JACK – PATATO WITH SPRING ONIONS
Ingredients
4 potatoes, 3 spring onions, 4 tablespoons gradet cheese (strong cheese), splash of milk, butter, nutmeg, salt and pepper.
Preparation
Clean the potatoes with a brush and water, but do not peel them, cook until al dente. Drain and let cool.
Preheat the oven to 200 ° C. Cut the potatoes in half and scoop out the potato-meat up to few millimeters away from the skin. Mash the potatoes with a little milk to a mash.
Cut the spring onions into fine rings. Stir them together with the cheese true the mash. Season with salt and pepper and nutmeg.
Fill the potatoes puree and arrange them in a greased bowl. Baker over 15 minutes in the oven.
GREEK OVEN POTATOES
Ingredients
8 large potatoes, peeled and cut into large quarter parts, 4 garlic cloves chopped, you may add more garlic less is not an option for this recepie, 120 ml olive oil, 250 ml water, 1 tablespoon dried oregano take the Mediterranean that is the best, the juice of one lemon, sea salt, black pepper.
Preparation
Preheat the oven to 200 ° C. Take a large roasting pan and rub with olive oil. Put all ingredients in the pan. Season generously with salt … pepper and oregano. Mix all together with your hands. The garlic will eventually fall into the water and oil, and solve, but the taste will be in the potato. The garlic will never burn this way.
Bake for 40 minutes. When the potatoes have a brown crust, turn so that the bottom gets a brown crust. Season with salt and pepper and oregano. If you see that the roasting panis getting to a point that it would burn, add some water. Put the pan back in the oven and bake for loading es in the oven for 40 minutes.
Do not panic if the potatoes have gone a little too far, they will be delicious and full of flavors. Once finished they remove from oven and sprinkle with the lemon … and some dried oregano.
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