You’ll Need:1 pound potatoes (3 medium), peeled and cut into 1-inch cubes 4 large cloves garlic 1/2 to 3/4 cup roasted sesame tahini (available in natural food and Middle Eastern stores) 1/3 cup fresh lemon juice 1/4 cup olive oil Approximately 2/3 cup water 1/2 teaspoon ground cumin 1/4 teaspoon
Tag: potatoes
You’ll Need:# 10 oz. (275g) tin chestnut puree # 1 lb. (450g) potatoes # 1 medium onion, finely chopped # 1 small turnip # 4 oz. (125g) fresh breadcrumbs # 1 tsp. dried sage # 1 egg # 1 tsp. dried basil # salt and black pepper # olive oilDirections
You’ll Need:# potatoes # cold water # oil or fat for frying # saltDirections : # Wash and peel the potatoes and cut into very thin rounds # Soak the potato slices in cold water then dry on absorbent kitchen paper # Deep-fry for about 3 minutes then dry on
You’ll Need:3 cups small pretzels 3 cups shoestring potatoes 3 cusp Spanish peanuts 1/2 cup seasoned croutons 1 (4 1/2 ounce) can French-fried onions 1/2 cup butter 1/2 cup Parmesan cheeseDirections : Mix well. Bake at 250 degrees F for 1 hour, stirring often
You’ll Need:# 3 lbs. 6 oz. (one and a half kilos) leg of lamb, boned # 1 lb. 2 oz. (500g) round potatoes # 1 lb. 2 oz. (500g) carrots, coarsely cut # 4-5 spring onions, sliced # 11 oz. (300g) peas # 11 oz. (300g) cottage cheese, unsalted #
You’ll Need:# 3 medium potatoes, diced # 3 medium carrots, scraped and diced # 3 medium courgettes(zucchinis), diced # 3 onions, finely chopped # 2 leeks, sliced # 3 ripe tomatoes, sliced # 8oz. bacon, roughly cut # one and a half teacups of olive oil # beef stock or
You’ll Need:# 2 lbs (1 kilo) potatoes # 4 eggs # 11 oz. (300 gm) kefalotiri cheese # frying oil # salt and pepper # flourDirections : # Boil the potatoes, peel them and put through a blender # Mix the cheese and eggs with the potatoes # Season to
You’ll Need:5 cups mashed Idaho potatoes Wax paper 1/2 cup small black olivesDirections : Cut ghost shapes out of wax paper to use as templates. Place templates on serving dish or cookie sheet. Use rubber spatula to mold 1/2 to 1 cup potatoes into each ghost shape. Slice olives to