Perfect rosti

Perfect Rosti

Breakfast is the most important meal of the day and a cooked breakfast can comprise of so many different elements. This morning I enjoyed griddled tomatoes, fried eggs, fried sweetcorn, toast and rosti. Rosti is a great and quick way to enjoy potatoes in the morning as they do not take too long to prepare. Any they go so well with ketchup!

Ingredients:

2 potatoes

1/2 teaspoon salt

1/4 teaspoon ground pepper

4 tablespoons vegetable oil

Peel and wash the potatoes. Grate the potatoes over a clean tea towel. Draw the tea towel up together and squeeze out the water from the grated potato into the sink. 

Open up the tea towel and sprinkle the salt and pepper over the potato. Using your fingers, toss the potato around so that the salt and pepper is evenly spread. 

Gather about 2 tablespoons of potato in your hands and clasp your hands together to form patties of potato. Place them on a chopping board/plate as you go along. 

Heat the oil in a frying pan over a medium to high heat. When the oil has heated up, carefully add the potato patties with a metal spatula, pressing down gently as you go along. The patties should sizzle. 

Fry each side until golden brown on each side, about 5 minutes each side. 

Enjoy with your cooked breakfast.  

Crispy potato, spinach and pecan salad

Crispy potato, spinach

Crispy potato, spinach and pecan salad

Salads are great for lunch and any left overs can be served with a main. This salad is simple but packed with taste. It involves a couple of cooking techniques which add a crispiness that lifts the taste sensation.

Ingredients:

400g salad potatoes
100g spinach
50g pecan nuts
Drizzle of honey
2 tbsp olive oil
2 tbsp lemon juice
1 tsp dijon mustard
Seasoning

All the goodness of green

Put the grill on to a medium setting. Wash the spinach and leave to dry. 

Crispy potatoes

Boil the potatoes in a saucepan for about 10 minutes. Drain then leave to cool. Put some oil in a frying pan over a high heat and when the oil is hot, pop in the potatoes and fry for a few minutes until starts to brown and leave to one side. 

Honey pecans

Place the pecans on a baking tray and drizzle some honey evenly over the nuts. Pop into the oven under the grill for about 5 minutes until the honey has melted and pop the walnuts in a bowl to cool down. 

Mustard dressing

In a small bowl, add the oil, lemon, mustard and seasoning to taste and mix to combine. In a large bowl, add the spinach, potatoes and pecans, add the dressing and mix to combine. 

The finished article

So, what is your favourite salad ingredients?