For the love of Food.
Simply cos I'm a glutton-whore.

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HE SAID, I SAID

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gastrogirl: salted caramel cheesecake shooters.

gastrogirl:

salted caramel cheesecake shooters.

Potato cakes with smoked salmon & mustard dressing

whatshouldieatforbreakfasttoday:

I went for a visit to my mum’s house for a couple of days. We live in different countries, so we don’t hung out often unfortunately. But it was fun. I’ve found my old cooking books and we just had to cook something together. The easiest and fastest recipe was the one by Bill Granger from a book “Bill’s Food”. 

At the beginning it was strange to make a potato cakes (very popular in Poland) without an egg and a flour. But hey, Bill knows what he cooks, so we did it. It wasn’t the easiest task to turn the cakes on a frying pan, but the final effect was amazing! Delicate potato cakes with fresh salmon and mustard dressing made our morning perfect. We had a nice cup of coffee after the meal and we couldn’t stop talking about how special it was. 

You should try it as well. It’s very easy to prepare, doesn’t take much of time and tastes just perfect. 

You will need for potato cakes:

  • 3 large potatoes
  • 2 tbsp chopped fresh chives
  • 60g butter, melted
  • sea salt
  • freshly ground black pepper
  • 60ml (1/4 cup) olive oil

Mustard dressing:

  • 2 tsp Dijon mustard
  • 2 tsp sugar
  • ½ tsp salt
  • 1 tbsp white wine vinegar
  • 60ml (1/4 cup) canola oil

To serve:

  • 8 slices smoked salmon

Grate the peeled potatoes and squeeze out any excess liquid. Put the potato in a bowl, add the chives, butter, salt and pepper.

Heat the oil in a frying pan over a medium heat. For each potato cake, spoon 1,5 tablespoons of mixture into the pan and fry until golden on both sides. Drain on paper towels. You can keep it warm in the oven (in 150*C) until all the potato cakes are made. I didn’t and it was delicious.

Meanwhile to make the dressing, whisk the mustard, sugar, salt and vinegar together in a bowl until the sugar has dissolved, then whisk in the oil in a thin stream.

Put two potato cakes on each plate, top with salmon & drizzle with dressing

Enjoy, Marta

Source: Bill Granger, Bill’s Food

sodiepop: Red Velvet on Flickr.

sodiepop:

Red Velvet on Flickr.

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gastrogirl: classic vanilla cupcakes with buttercream.

gastrogirl:

classic vanilla cupcakes with buttercream.

dessertbycandy: Cramming dessert into a canning jar is so passé but I have a legitimate reason this time. I made this no-bake cherry cheesecake (in a jar!) for my Super Duper Birthday Boyfriend Bento. Each 125mL (half cup) jar contains a layer of graham cracker crust, creamy cheesecake, and sour cherry compote. Get the recipe at Dessert By Candy.

dessertbycandy:

Cramming dessert into a canning jar is so passé but I have a legitimate reason this time. I made this no-bake cherry cheesecake (in a jar!) for my Super Duper Birthday Boyfriend Bento.

Each 125mL (half cup) jar contains a layer of graham cracker crust, creamy cheesecake, and sour cherry compote. Get the recipe at Dessert By Candy.

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happycrumb: Tonight’s dinner that I cooked: Creamy chicken, broccoli, and mushroom pasta! The whole dish was sooo creamy and delicious! My taste buds and stomach were very happy! The chicken was tender and blended very well with the pasta. The broccoli added a nice texture to the dish. I was very very satisfied after eating this hearty and creamy meal! Creamy chicken, broccoli, and mushroom pastaIngredients: 1/2 box of any kind of pasta, I used bowtie 1 can of creamy condensed mushroom soup 1cup of chopped rotisserie chicken 1 cup chopped broccoli florets salt and pepper to taste Directions: Cook pasta according to package directions. Boil a pot of water and add chopped broccoli and let cook for 3 minutes (you still want that crunch texture but tender and not overcooked, that when mixing with pasta, it doesn’t break into pieces.). Drain broccoli into a bowl and set aside. Chop up some rotisserie chicken (or cooked chicken) and set aside. When pasta is finished, drain pasta water, keeping the pasta in the same pot. Return pot to stove and turn on low/medium heat. Add can of soup and stir with pasta until heated thoroughly. Add chopped chicken and broccoli to pot and stir, again until heated thoroughly. Add salt and pepper and taste, add more if needed. Serve immediately! You can add Parmesan cheese if you’d like :)  Enjoy!

happycrumb:

Tonight’s dinner that I cooked:

Creamy chicken, broccoli, and mushroom pasta!

The whole dish was sooo creamy and delicious! My taste buds and stomach were very happy! The chicken was tender and blended very well with the pasta. The broccoli added a nice texture to the dish. I was very very satisfied after eating this hearty and creamy meal!

Creamy chicken, broccoli, and mushroom pasta

Ingredients:

  • 1/2 box of any kind of pasta, I used bowtie
  • 1 can of creamy condensed mushroom soup
  • 1cup of chopped rotisserie chicken
  • 1 cup chopped broccoli florets
  • salt and pepper to taste

Directions:

  1. Cook pasta according to package directions.
  2. Boil a pot of water and add chopped broccoli and let cook for 3 minutes (you still want that crunch texture but tender and not overcooked, that when mixing with pasta, it doesn’t break into pieces.). Drain broccoli into a bowl and set aside.
  3. Chop up some rotisserie chicken (or cooked chicken) and set aside.
  4. When pasta is finished, drain pasta water, keeping the pasta in the same pot. Return pot to stove and turn on low/medium heat.
  5. Add can of soup and stir with pasta until heated thoroughly.
  6. Add chopped chicken and broccoli to pot and stir, again until heated thoroughly.
  7. Add salt and pepper and taste, add more if needed.
  8. Serve immediately! You can add Parmesan cheese if you’d like :)


 Enjoy!