Not Quite Dauphinoise Potatoes

Our family is split into two camps.  The potato lovers and the potato loathers. 

My husband and younger daughter LOVE them in all forms.  My older daughter falls in to the later category.  She really doesn't like them and won't eat them at all, except occasionally in crisp or chip form, or if she is at someone else's house and it would be too rude to leave them!  I sit somewhere between the two.

I can recommend this though.

Start by frying sliced onions with a teaspoon of sugar for about 15 - 20 minutes.

Whilst they are cooking, thinly slice potatoes (not new ones).  If you use a food processor and get them nice and thin there is no need to par-boil.  If not, par-boil for about 10 minutes and drain.

Mix the potatoes in creme fraiche.  I used half tub of sour cream and chive dip - worked a treat. 



Layer a third of the potatoes in an oven-proof dish, spread over half the onions, repeat with another layer of potatoes, the rest of the onions and then finally the remainder of the potatoes.

 

Carefully pour in half a pint of light stock and sprinkle cheese on the top.

 

Bake for about an hour and quarter, or until the potatoes are cooked through.  Let it cool for a bit before serving.

A lot less fattening than dauphinoise.

West Dean: part III

The greenhouses at West Dean are splendid. 

 Just look at this latch - it's a little piece of art in it's own right. 

Every detail is delightful:

 

from the roof

 

to the floor. 

I think there were about ten greenhouses - most of which had already been fully restored and several of them planted with well established fruit trees.

Each had it's own little name tag on display.

There were rows and rows of strawberry plants

You could imagine the greenhouses running at full production, keeping the big house well supplied with delicious fresh fruit and vegetables.

 

Look - a perfect lettuce!

One of many.

It makes me smile to think of years of footsteps wearing down this step as industrious gardeners go about their business,

 

while a sneaky visitor laps up the sun. 

Fed Up x 2

1.  Why is it raining again?

2. Have you ever got home on a Sunday afternoon, looking forward to a nice roast chicken dinner, only to discover when you unwrap the bloody thing, that it has gone off? This is despite it being frozen 'on day of purchase' and still within date. A conversation with Sainsburys is next on my list.

Rhubarb Heaven

As it is rhubarb season, I need to think of some more ways to keep up with my bountiful rhubarb plant.  Sadly, we don't yet have long, barmy evenings in which to drink rhubarb cordial.  If I make a rhubarb cake, I will eat it ALL and this is not a good idea, as the recipe I have says its makes 18 portions .... 

My flavour of the moment is preserved ginger and what goes better with rhubarb?!

10 oz chopped rhubarb

2 oz sugar

splash orange juice

2 pieces of preserved ginger (blitzed)

Stew until the rhubarb is pulpy and cooked through.

When cool, serve with homemade natural yoghurt.

Blue

It has stopped raining.  My life!  Was I sick of the rain.  As a keen gardener, I kept telling myself that it was 'good for the garden' and that 'we really need it to rain' but actually all those grey skies were making me sad.  :(

At last the rain clouds have disappeared and to prove it, here is a blue sky.  The sort of sky one would expect to see in May.

 

The garden is in a sorry state.  The pots are drowned and the grass is water logged.

There is good news though.  I am fond of Periwinkles but with the chicken-vandals, I have not had any success.  But look what I found:

And this little native viola has self-seeded too. 

The grapevine has sprung into life.

 

 Grape recipes gratefully received.
I do hope it stays dry for a while.

Teriyaki Salmon

If I had my way, fish would appear on the weekly menu a lot more.  But (why is there is always a but?) my lot don't like fish.  I'm trying aversion therapy - by sneaking in the odd fish-based meal now and again.

Here is my version of Teriyaki Salmon:




Make a marinade using about 4 tablespoons of soy sauce, the rind and juice of a lime, as much garlic as you like, as much ginger as you like and a good dollop of Chilli Relish or honey.

 

Pop the salmon fillets into the marinade and leave for at least half an hour, but longer if you have the time.

It is so easy to over cook salmon, so I err on the side of caution and only fry the salmon steaks for a few minutes on either side. 



 I served the salmon with noodles and cucumber.  The left over marinade was warmed through for those who wanted to pour it over their noodles.

Overall, the reaction was good.

I think the marinade would be equally good for chicken or pork too.


NB - you will note the garlic puree - I am a lazy/busy person, so this is perfect for me. 

Anniversaries

Today, eleven years ago, we got married.   It was a quiet wedding, with just our immediate family and our two closest friends were our witnesses.  Our elder daughter was three and our younger daughter was just six months old. 

We got married on our 10 year anniversary of being together. 

 

So really we are celebrating 21 years of coupledom.

 

My lovely husband gave me these.

I have also realised that my blog has recently reached it's first anniversary.  One whole year of blogging on the 2nd May.

x Happy Anniversary x

Ouch!

Brace yourselves:

 

Vital statistics: length 9 cm

weight 6 oz.

 

Yes - it was a double-yolker!

Pam has made a full recovery, although it did take a few days for her to get over the traumatic experience.  A round of applause for Pam please.