My kitchen is tiny and I don’t have a lot of bench space.
If the kitchen tools are not out on the bench, in my experience they tend not to get used. So, I’ve been having a major kitchen cleanup, selling some old appliances and tools that I don’t use, and using those to fund the purchase of two new toys, a shiny red KitchenAid mixer with a couple of attachments and a Braun stick blender that can also operate as a food processor.
So far I’ve used the mixer to knead some bread and produced the best bread I’ve ever made and used the slow juicer attachment several times. I also have a pasta roller attachment so I will be experimenting with some vegan fresh pasta. That’s for later though.
Right now, the tool that has had the most use is the stick blender/food processor. I’ve made a large batch of pesto from the bounty of basil in my garden and made great latkes with 15 secs of processing.
On the latkes front I was going to make some for dinner with some kale on the side. Instead I grated up the potato, kale and some spring onions (all from the garden) 🙂 and made an all-in-one meal.
I ate them with some of the pesto and a fresh tomato salad made with the early tomatoes that are starting to appear.
And I now have acres of bench space! Well not quite…but a bit more than I did.:-)
- 3 medium potatoes unpeeled
- ½ bunch kale
- 3 spring onions
- 2 large pinches of salt
- 1 tbs oil
- Heat the oil in a large frying pan until smoking hot, then turn down the heat down low.
- Grate everything coarsely in the food processor
- Season with salt to taste
- Scoop spoonfuls of the mix into the pan
- Cook for 5-10 minutes over low heat
- Flip and cook the other side for 5-10 minutes
It is important to cook the latkes over a low heat so that the insides are cooked before the outside burns.
It is the season for lots of things in my garden. Early Nicola potatoes, late broad beans, and asparagus at its peak.
Most potato salads are traditionally dressed with mayonnaise, but I like to make mine with a vinaigrette.
I made this riff on my basic potato salad with some extra ingredients. Steamed asparagus, double peeled broad beans, and dill in the mustardy vinaigrette.
I also threw in some quartered cherry tomatoes for colour and some roasted almonds for crunch. This fancied up salad varies according to the season.
This is one of the springtime versions, and a meal in itself.
springtime potato salad
recipe type: salad
- 1 kg waxy potatoes washed and cut into 5 cm chunks
- 2 tbs chopped dry roasted almonds
- 6 spears steamed asparagus cut into 1 cm pieces
- ½ cup double podded broad beans
- 10 cherry tomatoes, quartered
- 2 tsp smooth dijon mustard
- 3 tbs red wine vinegar
- 6 tbs olive oil
- 1 pinch of salt
- 2 tbs of finely chopped dill
- 2 tbs of finely chopped parsley
- Steam the potatoes until they are tender when pierced with a sharp knife point.
DO NOT overcook or undercook. If you are unsure, taste a piece.
- When the potatoes are cool enough to handle but still warm, peel the skin off and cut into slices into a large serving bowl.
- Add the almonds, asparagus, broad beans, and cherry tomatoes.
- Combine the remaining ingredients in a jar, put on the lid and shake vigorously to emulsify.
- Add as much of the dressing as you need to coat the potatoes and fold in gently so as not to break the potatoes. You will probably need about ¾ of the dressing.
- Chill the salad and serve.
You can save the remainder of the dressing to use to refresh any leftover salad before serving.
OK so it isn’t pretty and it is a kind of khaki colour, but this soup is delicious.
It packs a flavour punch enhanced by the caramelised flavours of onions and brussels sprouts and it is velvety smooth from the background of broken down potato.
I like mine with a teaspoon of cashew cheese stirred through. It adds to the flavour and creaminess. Other good toppings are dill (I am currently in love with dill as a herb) and crunchy fried onions.
I made this soup on a recent nasty, windy, cold day in Melbourne with hail and rain pounding outside and it was lovely to sit with the bowl warming my hands and eating it with some crunchy sourdough toast.
brussels sprout and potato soup
recipe type: soup
- 400g brussels sprouts
- 700g potato
- 1 tbs oiive oil
- 1 onion
- 2 cloves garlic crushed
- 5 cups stock (I used Massel)
- salt to taste
- extra crisp fried onions
- soft cashew cheese (I used Botanical Cuisine Lemon and Dill)
- Trim the base of the sprouts and cut into ½ cm slices.
- Peel and coarsely chop the potatoes
- Peel and chop the onions.
- Heat the olive oil in a large pan
- Add the onions and the sprouts and fry until they brown
- Add the garlic and fry for a minute
- Add the potatoes and the stock
- Bring to the boil and reduce to a simmer and cook until the potato is falling apart.
- Blend until smooth using a stick blender or a blender.
- Serve garnished with any or all of the garnishes.