I Sugges this Recipes

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Monday, March 31, 2014

Kicking Off Side Dish Season with Roasted “Wild” Mushroom and Potato Salad

It’s almost that time of year again. The holidays are still a little ways off, but you’re already starting to wonder (worry?) what creative side dishes will adorn the season’s holiday tables. This delicious, and very versatile roasted mushroom and potato salad could be worth a look.

“Wild” mushrooms have never been less so, and that’s a good thing. Not that hunting for mushrooms in a dewy forest isn’t fun, but I’ll take a nice safe grocery store over actual labor anytime. Especially since the selection has gotten so much better over the years. You can easily find 5-6 varieties of mushrooms in the big markets, and they all will work.

I’ve given you an almost blank canvas here, with possible additions being as numerous as they are obvious. One geometrical change I’d make next time, would be to quarter the potatoes instead of halving them, to add surface area, as well as decreasing the cooking time.

Not only is this salad good hot, room temp, and cold, but it also works for breakfast, lunch, and dinner. I hope you give it a try soon. Enjoy!

Ingredients for 6 portions

2 tbsp olive oil, more as needed

2 lbs new yellow or red potatoes

1 lb trimmed wild mushrooms

2 oz pancetta

salt and pepper to taste

3 tbsp sherry vinegar

2 tbsp tarragon

2 garlic cloves, finely minced

Note: I roasted the potatoes at 400 F. for 30 minutes, then turned the oven up to 425 F. to finish with the mushrooms. For simplicity’s sake, just use 425 F the whole way. It’s 30 minutes for just potatoes, then about 20-30 more with the mushrooms, tossing a few times. Don’t stop until everything is looking awesome.

Saturday, February 15, 2014

The Great British Bake Off Farmersgirl Bakes!

No, Im not a contestant in the Great British Bake Off. I am sure I would crack under the pressure and probably swear, maybe even throw my cake at Paul Hollywood and tip my macaroons into Mary Berrys lap. Well, maybe I exaggerate a little, but I bake best when I have the kitchen to myself, some good music playing and permission to deviate from the recipe on a whim!

I have, however, given in and bought the book. I got it yesterday in Tesco for a tenner, I used my points vouchers which makes it feel like it cost nothing at all - result!

I thought I would honour the final of GBBO which will be shown on Tuesday 4th October by baking something from the book. I needed to make something for the Macmillan Cancer coffee morning we are having at work, its not till Thursday so it had to be a biscuit that I could put in an airtight tin to keep.

I was taken with the shortbread recipe, which uses cornflour or rice flour as well as plain wheat flour. I didnt have any rice flour but plenty of cornflour. The recipe is for Ginger Shortbread, but I have left out the ginger because I didnt have any crystalised ginger so I just made it plain.

I make shortbread every Christmas with THIS recipe, which works well. It was interesting to see how a different recipe worked. I will try the variations from the GBBO book another time. The biscuits were easy to make and baked very evenly. Looking forward to trying more recipes from the book.

Good Luck to Holly, Jo and Mary Ann in the Final of the Great British Bake Off. You have given us some fabulous bakes, some nail biting moments and it will be strange not to join you all on a Tuesday evening.