“She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
"Winter is dead.”
~AA Milne, when we were very young
NOTE: I am away at the moment helping my mother with her treatment for lung cancer. I have set up a few posts to post whilst I am away as a special surprise. Some are new and some are reposts of old favourites that you may have forgotten, or if you are a new reader may not even have seen. I'll be back at the end of May, but in the meantime . . . Enjoy!
PS - I will only have sporadic internet use, so if you ask a question and I don't get back to you . . . it's not that I don't want to. It just may take me a while.
Wednesday, 28 September 2011
We have a lot of potatoes in our cold room now . . . all homegrown, three different varieties, and all of them small. The Toddster learned an important lesson this year on how to plant and care for potatoes. Unfortunately it is a lesson he learned the hard way, as we are now stuck with tons of baby potatoes to use up. Not so good for mashing I'm afraid . . . but great for salads, boiled and roasted like this!
These get all crispy on the outsides . . . and stay moreishly fluffy on the insides.
That final breaking open, cracks the skin so that some of that tasty fluff pours out and crunches up a bit in the final baking . . . with the help of a bit of Olive Oil.
A few flakes of sea salt . . . a good grinding of black pepper . . . and some fresh rosemary leaves . . . and you have tasty little bits fit for a king.
These even make good appetizers especially when you use the really tiny ones and serve them with a moreish dip . . . adjust the times accordingly as smaller ones won't need to bake as long.
We love 'em just as they are. It's a good thing too . . . as I forsee a lot of these tasty little babies in our future. ☺
*Smashed Roasted New Potatoes*
This is a great way to cook baby new potatoes. Crisp on the outsides and soft and fluffy inside.
16 small new potatoes, unpeeled
2 TBS light olive oil
a few sprigs fresh rosemary
sea salt and freshly ground black pepper
Preheat the oven to 230*C/450*F/ gas mark 8. Place a baking tray into the oven to heat.
Toss the potatoes together with 1 TBS of the oil to coat. Spread them out onto the hot baking tray. Roast in the preheated oven for 20 minutes. Remove from the oven. Flip the potatoes over and then gently squash them down with the back of a large metal spoon. Strip the leaves from the rosemary sprigs and sprinkle over top along with some sea salt and black pepper. Drizzle with the remainder of the oil.
Return to the oven and bake for a further 10 minutes, until the potatoes are crispy and golden brown.
I hope you all remember this little Giveaway I posted before I went away on Holidays, and I hope you'll all forgive me for having taken overly long in picking a winner! I've been spending lots of time coddling the Toddster, and thankfully he is now starting to feel a lot better. Your patience in waiting has been rewarded however, as I am adding a Bero Baking Book to the Prize!
It's a tasty little book, chock full of good basic home type of baking recipes. I am sure it will go great with the Cook's Measure.
I don't know how to post it here, but I used one of those online number pickers and it picked the number 22. Suze, you are the winner. Please send me your postal details at mariealicejoan at aol dot com and I'll pop it off to you asap!
(Post Script) Alas I counted wrong, Janet is indeed number 22, so Janet you will also be getting a Cook's Measure. Two lucky winners!)
Thanks so much to all of you good sports who played along, and take heart . . . knowing me I'll be giving something else away sometime soon!!
In The Cottage today, Beans and Weiners Under Cornbread.