Posts tagged potatoes

The Vegie Smugglers promise to you [insert toothy smile & a wink]

Regardless of being on my best behaviour lately, it seems that I court Facebook trouble at every turn. Perhaps it is a special knack I have for pissing people off, or a general inability to keep my mouth shut.

I think I’m tired of it though, and need a rest. So from now on, I promise you that I will no longer use any of the following words online…

Fat.
Fat people.
Fat kids.
Overweight.
Obese.
Controlled-crying.
Bottle-feeding.
Smacking.
Jesus.
God.
Julia Gillard.
Teachers.

I think that just about does it. There will be no insinuations about fat kids being fat because they eat too much of the wrong food, or judgements about mothers in supermarkets. Instead my pages will be filled with stories about cute puppies, photos of babies in ladybird costumes and the recipes will be selected by you, not me.

Which is why this week, we’re eating potato bake. You chose it.

Now… (she says, tapping the table with her fingertips) with everything running without controversy, what will I do with the rest of my day?

vegie-smugglers-pasta-bake

Potato (& sweet potato) bake

1 kg potato (I use 700g regular waxy potatoes and 300g kumura or sweet potato)
300ml cream
2 cloves garlic, crushed
1 small onion, grated
½ cup Parmesan cheese
¾ cup grated cheddar cheese

Preheat the oven to 180C. Spray an oven dish with spray oil or rub with butter.

Combine the cream, garlic, onion, Parmesan and ½ cup of the cheddar. Set aside.
Thinly slice your potatoes (be patient and use a sharp knife, OR use a mandolin slicer).

Layer potato over the bottom of the dish, drizzle over some of the cream mixture, then do a layer of sweet potato. Repeat the process with another layer of potato, then the sweet potato then finish off with regular potato. Pour over all the rest of the cream, top with ¼ cup cheddar cheese.

Bake for about 1¼ hours until cooked through. (Cover with foil if it starts to burn before then).

Serves 2 adults & 2 kids

Comments (24) »

Potato détente

At the risk of trivialising and being flippant about the Anzac legend and the atrocities of World War I, dinner time at my house does on occasion have me contemplating the war strategies faced by the German leaders of the time. Just as things calm down on one front, another opens up and just as the French are learning to sit still and eat their peas, the Russians start screaming “I don’t want anything mushy”.

What I’m clumsily saying is that the food and vegetable fight is fought on two battlefronts at my house. There’s the flavour battle, which is one I’m winning, thanks to my ever-growing stockpile of smuggling recipes. But then there’s the texture war. While Corporal Meat-and-Potatoes refuses mush or any soft food, Lieutenant Fruitarian fights anything too chewy or requiring too much utensil work and I struggle to find a happy balance.

Unlike the mums on the homefront in 1914, I do have a few mod cons working to my advantage, the freezer being a particularly useful one. Whilst I refuse to cook two dinners in one night, I do have to make textural concessions. I can get them eating the same piece of protein (ok, yes, perhaps it is just sausages), but potatoes for Mr Meat-and-Potatoes are best served chopped into chunks, tossed in oil and baked for 25 minutes and Miss Fruitarian gets a serve of this mash.

To avoid daily inconvenience, make a huge quantity of this recipe. Freeze large spoonfuls on oven trays and when solid, transfer to freezer bags for easy storage.

End the war with a stockpile of mash in the freezer.

Vegie Mash

1 carrot, peeled, diced
1 swede, peeled, diced
4 potatoes, peeled, diced
1 zucchini, grated (peel first if your child is scared of green bits)
1 cup grated cheese
¼ cup milk
Olive oil
Salt & black pepper

Bring a large saucepan of water to the boil. Add the carrot and swede and boil for 5 minutes. Add the potato and boil for 10-15 minutes more. Use a fork to test that the vegies are cooked enough to mash easily. Drain.

Meanwhile, place the zucchini in a microwave-proof dish, cover and zap on high for 1 minute. Drain any excess water.

Mash the carrot, swede and potato for as long as you need to get the texture your kids will enjoy. Stir in the cheese and zucchini – the cheese should melt nicely. Add the milk and olive oil as needed to get a nice creamy texture. Season to taste.

On a good parenting day, serve this with fish fillets baked in lemon juice and herbs. On a bad day, add drained canned tuna. On a terrible day, serve with an enticing dollop of tomato sauce and peas.

SERVES 2 ADULTS & 4 KIDS AS A SIDE DISH

FREEZING & DEFROSTING INSTRUCTIONS
Scoop separate portions onto an oven tray, cover with a large freezer bag and freeze for a couple of hours. Once frozen, snap them off the tray and store in a freezer bag back in the freezer. Squeeze as much air out of the bag as possible. Use within 1 month. Reheat in the microwave, stirring every minute until steaming hot.

Like This!

Comments (5) »