Thursday, 15 October 2009

Potato Savoyarde

click on image to see larger size
I tried making this recipe and it's really nice. It's a variation of the Dauphinoise Potato. The main difference is the Dauphinoise potato is made with cream and garlic. This one is made with broth and cheese on top. It turned out wonderfully and I will definitely be making these again (can you say Christmas dinner) They are very easy to make. This picture doesn't do these mouth watering potatoes justice but since I made it I thought I'd post it anyway.

Preheat oven to 200 deg C/ 375F
Serves 2 generously and let's face it if we're not being generous why bother :o)

2 large potatoes, peeled and thinly sliced
1 can consomme or 1 1/2 c chicken broth
1 egg, beaten
150 grams Gruyers cheese, grated
butter optional
salt and pepper and nutmeg

I coated my baking dish with spray olive oil. Mix all the ingredients above together except the cheese. Transfer to the baking dish, sprinkle over the cheese and dot with butter if desired. Bake 45 minutes or until brown and crispy on top.

NOTE: For additional color sprinkle smoked paprika over the cheese before you bake it. I didn't do it this time but I think even a little liquid smoke would be nice in these.

Sunday, 11 October 2009

Raspberry and white chocolate chunk cookies

Heat the oven to 180/c/I made these cookies and they turned out really nice. I didn't add the raspberries as I am not a big fan, but I did add in macadamia nuts instead. This recipe was taken from the Nov 2009 issue of Olive Magazine it is also listed on the Carnation website.

8 ozs/225g unsalted butter

8 oz/225g golden caster sugar

6 ozs/ 170g Carnation Condensed Milk

150g/5 oz white chocolate chopped

175g raspberries

  • Heat the oven to 180C/350F

  • In a large bowl, cream the butter and sugar until pale and then stir in the condensed milk. Sift in the flour and then work into a soft dough with your hands. Mix in the chocolate

  • Take a small ball of dough and flatte nwith your fingers. Place 2-3 raspberries into the center of the cookie and fold-up the sides of the dough to encase the raspberries. Repeat with remaining dough.

  • Line baking tray with parchment paper or spray with cooking oil. Space them well apart and bake for 15 - 18 mins or until golden brown at the edges.

  • Leave to cool slightly before transferring to a cooling rack.

  • NOTE: The dough without raspberries will keep in the fridge fof 2-3 days or 1 month in the freezer. Freeze in small slightly flattened chunks and bake as required.