I am back right now to share certainly one of the best Nigella recipes along with you. Like a vegetarian, I frequently need to adjust many beloved "superstar chef" recipes to ensure they are appropriate, an excellent illustration of this is actually the variation around the Jamie Oliver Chicken Cake I blogged about here. However with that one, I'm able to stay with it, sentence after sentence (aside from buying shop pastry!) and also have something absolutely scrumptious! I understand, I understand, it's summer time, and hot cheesy cake is not really very likely to the type of weather we should be getting. But thats exactly it, the elements in ol' Blighty continues to be absolutely dire, constant rain, windy and cold. What went down to June! It was once sunny, right?
So, I can return to my fall clothes, and my fall food and indulge, understanding that I am not a weirdo when you eat cake when it is 20C+ outdoors! Arrived at consider it, I might actually have a log fire tonight!
Cheese and Onion Potato Cake by Nigella Lawson
This recipe are available in her fantastic book, "How to become a Domestic Goddess"
500g Taters (waxy not floury) peeled and diced
100g Spring onions (about 6) chopped finely
125g Mature cheddar: 75g grated, 50g diced
2tbsp grated parmesan (I overlooked this)
50g Red leicester grated (I left this out too!)
2tbsp chopped parsely
4tbsp creme fraiche to bind (around 1 small pot of Asda's own)
First get all of your ingredients together, you just need taters, creme fraiche, parsley,
spring onions and cheese (don't be concerned, not really a whole block!). Oh and pastry, I made use of a store bought puff pastry, but you might use shortcrust, and homemade obviously.
Peel and dice your tatties!
Insert them in a pan water and produce towards the boil for five to ten minutes
until tender but keeping their shape.
Once cooked, drain and then leave to awesome.
Prep your spring onions, topping and tailing and dice,
leave Them chunky if you want a little bit of bite,
they'll mellow out throughout the cooking anyway.
Add together with your creme fraiche.
Add some cheese, grate some and cube some.
Include your slightly cooled taters, mixing all ingredients together.
Include some salt, pepper, even some mustard powder if you want.
Put in your oven dish, you can also make separate pies
if you want (such as the recipe suggests).
Top together with your pastry, provide a milk (or egg) wash and chuck inside a preheated oven (at gm6/200c) for 25 minutes or until golden.
And there you have it!