POTATO RöSTI CAKES WITH SAGE LEAVES RECIPE | BBC GOOD FOOD
These pan-fried, golden potato patties with onion and sage make a delicious side dish for two
Provided by Alex Hollywood
Categories Side dish
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 2
Number Of Ingredients 7
Steps:
- Squeeze any excess water out of the grated potatoes, then tip into a bowl and mix well with the egg, flour, baking powder, onion and chopped sage leaves. Season well. Heat 2 tbsp oil in a large non-stick frying pan over a medium heat, and spoon the mixture in to make 4 röstis, flattening them down with the back of a spoon into disc shapes. Cook for 5 mins each side until golden brown and crisp, then drain on kitchen paper. Can be made up to 8 hrs in advance and kept in the fridge (see tip).
- When ready to serve, heat the remaining 1 tbsp oil in the frying pan over a medium heat. Add the whole sage leaves and cook for 20 secs until crisp but still green. Drain on kitchen paper and top each rösti with a fried sage leaf.
Nutrition Facts : Calories 366 calories, FatContent 20 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 4 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.3 milligram of sodium
RACLETTE RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Raclette is the ultimate cheesy sharing platter and an après-ski tradition. Try it for an informal party served with potatoes, cured meats and crusty baguette
Provided by Miriam Nice
Categories Buffet, Cheese Course, Starter, Treat
Prep Time 10 minutes
Cook Time 18 minutes
Yield 8
Number Of Ingredients 16
Steps:
- Start by making the vinaigrette. Put the mustard and red wine vinegar into a bowl or jug and whisk together. Add salt and pepper then slowly add the sunflower oil, whisking as you go until the mixture is thick and smooth. Stir in the chopped chives and store in the fridge until needed.
- Boil the potatoes for 15-18 mins or until tender. Drain, leave to steam dry for a few mins then add the butter, keep warm until serving.
- Arrange all the other ingredients in bowls, plates and platters on the table. Set up and turn on the raclette machine according to manufacturer’s instructions – you may want to set the raclette machine on a heatproof tray to catch any melty cheesy drips.
- Let your guests help themselves to ingredients – if your raclette machine has a top hot plate use this to keep the potatoes warm or crisp them up and use to cook the peppers if you don’t want them raw.
- Get stuck in! Everyone should have their own mini handled tray on which to put a slice or two of raclette cheese. This then sits under the central grill until melted. With an arrangement of potatoes and/or cured meats etc on their plate, your guests can then scrape their own portion of melted cheese on top with a wooden paddle or spoon. Leave the jug of vinaigrette on the table so it can be drizzled over the potatoes or salad leaves to taste. Serve with crusty bread on the side.
Nutrition Facts : Calories 774 calories, FatContent 44 grams fat, SaturatedFatContent 22 grams saturated fat, CarbohydrateContent 57 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 7 grams fiber, ProteinContent 34 grams protein, SodiumContent 3.1 milligram of sodium
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TOAD IN THE HOLE | JAMIE OLIVER LEFTOVERS RECIPES
From jamieoliver.com
Total Time 45 minutes
Calories 965 calories per serving
- So, guys, to make this incredible treat obviously requires you to have leftovers, which will differ for all of us. I’ve given you the recipe for the pigs in blankets and the batter, and everything else is based on what you’ve got – just don’t overload it.
- Start by moving your oven shelves around so you have plenty of space in the middle of the oven for your Yorkshire to grow.
- Preheat the oven to 220ºC/425ºF/gas 7.
- For the Yorkshire, beat the eggs into the flour with a pinch of sea salt, then gradually whisk in the milk to give you a smooth batter, and pour into a jug.
- Wrap half a rasher of bacon around each sausage, poking in a sage leaf, too. Pop on to a baking tray with the potatoes (roughly chop, if you like), balls or pinches of stuffing, and the sprouts.
- Pick over the rosemary leaves and place in the top of the oven for 10 minutes.
- Pour the sunflower oil into a baking dish (25cm x 30cm) and place in the oven on the shelf underneath, to preheat the oil properly.
- Meanwhile, for the gravy, wash, trim and finely slice the leek, then put it into a frying pan on a medium heat with the butter or dripping. Cook for 10 minutes, or until soft, stirring occasionally.
- Shred in the turkey meat and stir in the flour and cranberry sauce, followed by the stock.
- Simmer for 15 to 20 minutes, or until thick, then taste and season to perfection.
- For the next bit, you need to be cool, calm and safe, as you’re working with hot oil, and you want to retain the heat from the oven.
- Have your jug of batter ready and two oven gloves or tea towels. Keep the tray of oil in the oven and carefully pull the shelf out a little.Holding it steady, pour in the batter, then gently transfer everything from the tray above into the centre.
- Push the shelf back in and keep the door shut for 20 to 25 minutes, or until the Yorkshire is puffed up and golden.
- Serve the Christmas toad in the hole with the dirty gravy, any extra cranberry sauce, and with a nice fresh slaw on the side.
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