Tag: potatoes

Recipe: Rösti with Prawns, Creme Fraiche, Lemon and Dill

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Friday night supper.

For me, it’s in a category all of its own. In between weeknight food that I want to be healthy, nutritious, quick(ish) to cook and relatively cheap. And weekend food that I like to be more elaborate and interesting, and a celebration of time off from work.

As Friday night sits between those two categories; after a work day (and week!) but before a long Saturday lie-in, I definitely want something quick and easy, but also something nicer and more exciting than weeknight food. Enter this classic Scandi dish: crispy rösti with prawns, creme fraiche, lemon and dill.

All you need to do is grate potatoes and fry them until crispy in plenty of butter, drain some prawns and assemble with some creme fraiche, lemon and fresh dill on plates. Preferably with a glass of wine in hand already!

Rösti with prawns, creme fraiche, lemon and dill, serves 2

4 medium sized firm potatoes, such as Maris Piper, peeled

2-4 tbsp salted butter

2 tbsp mild olive oil

salt and pepper

approx 100 ml full fat creme fraiche

1/2 lemon, cut into wedges

200 g fresh Atlantic prawns, drained

bunch of dill, chopped

Start by adding some butter and a little oil to a frying pan and heat it to medium-high. Grate two potatoes (using a regular grater, rotary grater or Moulinex or a food processor. Add the grated potatoes to the pan shaping it like a thick pancake. Pat down with a spatula, season generously and wait for it to brown. Fry until golden brown on both sides, adding butter and oil as needed, and the potatoes are cooked through, approx 8-12 minutes. Keep warm on a plate or in the oven while you repeat the process with a second rösti.

Place the röstis on a plate each. Add creme fraiche, and prawns. Season well and and scatter with dill. Place a lemon wedge on each plate and squeeze some lemon over before serving with the remaning wedges.

Recipe: classic Moules Marinère my way (with or without potato)

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If I lived closer to a good fishmonger or a supermarket with a good fish counter, this could easily become a Friday tradition; buying a net of juicy mussels, cooking them the classic way with wine and cream, open a nice bottle of white wine to go with them and eat them with some nice crusty bread.

And if I wanted to make the supper a bit more substantial – I would just add potato. I know the potato part isn’t all that classic, but it’s a really nice way to make the mussels more into a main course. And since I use the same recipe I’m basically giving you a two for one here.

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Classic Moules Marinère, serves 2

1 kg fresh mussels

2 small shallots, finely chopped

1 garlic clove, finely chopped 

1 tbsp butter + 1 tbsp oil 

100 ml dry white wine

300 ml double cream

(3 firm potatoes, peeled and diced)

chopped parsley for serving

Rinse the mussels to get rid of any grit. Remove the beards and throw away any mussels that are broken or don’t close if tapping them. 

Add butter and oil to a large pan and put on medium heat. Fry the onions and garlic for a few minutes without browning. Add the wine and let it bubble a little. Add the cream and stir. Add the mussels and cook with the lid on for a few minutes until the mussels have opened their shells. Season to taste. Scatter with freshly chopped parsley and serve with crusty bread for dipping. 

If you want to add the potato; cook the diced potato in salted water until soft when piercing with a knife. Drain and add to the mussels before serving.

 

Recipe: pizza bianco with potatoes, rosemary and pickled red onions

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One night in Sweden this happened; pizza night. With the BBQ ban in full swing mamma and I find it so hard to think of summery things to cook, so one night we settled on pizza. Mainly because of one GREAT idea for topping (I promise I will blog about it soon!), and that spiralled into four lovely pizzas.

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This one with a white base (bianco), potatoes, rosemary and pickled red onions was amazing. The combination of flavours really work and the smell that filled the house was delicious too. A must try, despite double carbs. It’s SO worth it!

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Pizza bianco with potatoes, rosemary and pickled red onions, makes 1 pizza

1/4 pizza dough 

flour for rolling

2-3 tbsp creme fraiche

1/4 buffalo mozzarella, torn into smaller pieces

100 ml grated Präst cheese (mature cheddar works too) 

4-5 boiled but not overdone potatoes, cooled and cut into 1-2 mm slices

2 sprigs fresh rosemary, chopped

sea salt and black pepper

pickled red onions (using the below recipe) for serving

Roll out the dough with the help of a rolling pin on a floured surface. Place the rolled out pizza base on a parchment paper covered baking tray. Spread out the creme fraiche on the pizza base. Divide the mozzarella and the grated Präst cheese. Add the potato slices and scatter with rosemary. Bake in a 220C (200C fan) oven for 8-10 minutes, until the base is crisp, the cheese has melted and the whole thing is golden brown. Remove from oven, add the pickled red onions and cut into slices. 

Pickled red onions, a small jar

2 red onions, peeled, cut into half and sliced thinly into half moons 

1 part matättika (already diluted acetic acid)  to 4 parts water 

3 tbsp caster sugar

1 tsp salt

Mix one part matättika with 4 parts water so you have enough to cover the onions (approx 200 ml depending on the size of the jar). Add 2-3 tbsp sugar and 1 tsp salt and stir util it has dissolved. Leave for at least 30 minutes before serving. Keeps for five days in the fridge if covered. 

 

Clams with sherry and potatoes

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Seafood for me is Friday food. Probably because we had Atlantic prawns every Friday of my childhood (it’s pretty normal in Sweden, actually). First of course, because it’s yummy and, second, it doesn’t take long to prepare, which is why my mother thought (and still thinks) it’s the ultimate way to start the weekend.

These clams with cream, sherry and potatoes are just amazing as a Friday evening dish. Serve with bread and maybe some aioli if you want a more elaborate meal. For me, this and a glass of bubbly is all I need.

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Clams with sherry and potatoes, serves 2

500 g clams

3 medium potatoes

a knob of butter

1 shallot, finely chopped

50 ml dry sherry

100 ml cream

salt & pepper

chopped parsley

Peel and cube the potatoes. Boil until soft, approx 15 minutes. Drain. 

Rinse the clams in a colander and discard any clams not closing. Melt the butter in a saucepan and fry the onion for a few minutes on medium heat without browning. Add the sherry and let some of it evaporate. Add the cream and then the clams. Put the lid on and wait for a minute or two. Check that the clams have opened. (If not, put the lid on for another minute.) When the clams have opened, season the sauce and add the potatoes. Scatter with parsley and serve immediately. 

Fast food my way

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When I have a limited amount of time to cook supper, especially if it is just supper for one, then this is what i usually make.

It takes about 10 minutes from start to finish and I find it delicious. I always have potatoes, red onion and creme fraiche in my kitchen, and roe most of the time too. Because caviar is so salty it keeps in the jar for quite a while in the fridge, so it is easy to have some at hand.

All you need to do is to peel those potatoes, grate them and melt some butter in a frying pan. And how good does that smell?! – melted butter. Yum. Then place little heaps of the grated potatoes in the frying pan, flatten them with a spatula and season a little. Wait until they’ve browned on one side before turning, so place a dollop each of caviar and creme fraiche on your plate and chop half a red onion. Now it is time to turn the rosti and you let them brown and crisp on the other side too. Sprinkle on some more salt and pepper and as they’re done, transfer to your plate and enjoy.