Potato Salad with Vegan Mayo

Creamy, tasty and delicious... gets even better when you use Astrid och Aporna Roasted Garlic Mayo!

Serves 2-3:
Potatoes (450g - cooked and cooled)
Mayo (2 tbsp)
Cucumber pickles (50g)
Fresh Herbs (2 tbsp)

1) Chop peeled potatoes into bite-size chunks then add to a bowl.
2) Add in the rest of ingredients.
3) Enjoy!

Baked new potatoes

Crispy skins and fluffy insides, delicious!

Serves 4 to 6: 
Small new potatoes (1 kg)

Olive oil(1 tbsp)
Sea salt (freshly ground)
Black pepper (freshly ground)

1) Preheat oven to 200C.
2) Wash your potatoes, drain them, drizzle with just a little touch of olive oil. 
3) Transfer the potatoes to a roasting pan and spread out into 1 layer. 
4) Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
5) Season to taste with freshly ground salt and pepper.

Potato Croquettes

Crunchy and tasteful :)

Serves 2:
Potatoes (peeled and cut into cubes - or leftover mashed potatoes) - 250g
Parsley (finely chopped) - 2 tsp
Onion (finely chopped or powder) - 2 tsp
Flour - 50g
Salt
Pepper
Nutmeg
Olive oil (for frying)

1) Boil the potatoes until tender and then mash as fine as possible. Set aside to cool slightly. If using mashed potatoes leftovers skip this step.
2) In a large bowl, stir together mashed potatoes, onion and parsley; season with salt, nutmeg and pepper, add the flour and combine.
3) Take small handfuls of the potato mixture and shape into logs.
4) In a heavy medium saucepan, heat the oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turning as needed.

Boiled Potatoes with Sautéed Onions and Mushrooms

And here we are in our new house/life... this is the view from our dinning table.

In the first two weeks we've been very busy, but happy :)
We are rediscovering new flavours and ingredients... these potatoes tasted really good...

Serves 2:
Potatoes (400g)
Coconut oil (1 tbsp)
Red onion (1 - sliced) 
Mushrooms (400g - chopped)
Olive oil (1/2 tbsp)
Salt

1) Peel and cut potatoes into irregular chunks. Put the potatoes in a large pot, add water to cover the potatoes and bring to a boil over medium-high heat. Simmer the potatoes until fork tender (10 minutes).
2) In a large skillet, melt 1 tablespoon coconut oil add the onions and sauté, stirring occasionally, until they begin to golden brown. Add the mushrooms and sauté, stirring often, until the mixture is light brown, about 5 minutes.
3) Transfer the onion and mushrooms into a bowl, and set aside.
4) Heat the olive oil over high heat in the same skillet, and place the potato wedges into the hot oil. Sprinkle with salt and allow to cook, stirring occasionally, until the wedges are browned on both sides (10 minutes)
5) Reduce heat to medium stir in the onion and mushroom mixture and adjust the seasoning. 

Red Lentil Cream Soup

Serves 2 to 4:
Potatoes (200g - peeled)
Butternut Squash (200g - peeled)
Red Lentils (100g)
Garlic (1 clove)
Water (700 ml)
Corianders (2 tbps - fresh, chopped)
Olive oil
Salt
Pepper

1) Place all the ingredients in a saucepan and cook until the potato is soft.
2) Grind and season with salt, pepper, olive oil and sprinkle with corianders.

Quinoa and Red Beans Soup

Serves 2 to 4:
Potatoes (150g)
Pumpkin (100g + 50g)
Water (600 ml)
Quinoa (25g)
Red Beans (250g - cooked)
Salt
Pepper
Olive oil


1) Place the pumpkin, potatoes and water in a saucepan and cook until the potato is soft.
2) Grind and add the quinoa and cubed pumpkin (50g). Cook for 15 minutes.
3) Add the beans and cook for 5 more minutes. Add more water if necessary.
4) Season to taste and enjoy.

White Beans and Mint Cream Soup

Serves 2:
Potatoes (125g)
Carrots (125g)
White Beans (300g - cooked)
Garlic (1 clove)
Water (600ml)
Mint (2 leaves)
Olive oil
Salt

1) Place the potatoes, beans, carrots, garlic, mint and water in a saucepan and cook until the potato is soft.
2) Remove the mint leaves.
3) Grind and season with salt and olive oil.

Spanish Tortilla

Serves 2:
Onions (100g - sliced)
Potatoes (250g - sliced)
Olive oil (2 tbsp)
Eggs (2)
Rice drink (50 ml)
Corn flour (1 tbsp)
Salt
Pepper

1) Heat the olive oil (1 tbsp) in the frying pan and add the potatoes and onions. Cook gently until tender. Season with salt and pepper.2) Meanwhile, break the eggs into a large bowl and whisk them lightly. Add the rice milk and the flour and some seasoning. When the onions and potatoes are cooked, quickly transfer them to the eggs in the bowl.
3) Put the frying pan back on the heat and add the rest of the oil. Mix the potato and eggs thoroughly before pouring the whole lot into the frying pan.
4) When there is no liquid egg left on the surface of the omelette, turn it over to cook the other side. Give it about 2 minutes more, then turn the heat off and leave it for a further 5 minutes to settle. Serve hot or cold with a salad or a vegetable soup.

Roasted Seitan with Chestnuts

Serves 4:

Seitan (300g - cubed)
Potatoes (12 small)
Chestnuts (200g - cooked and peeled)
Red Onion (1 - sliced)
Garlic (2 cloves - minced)
Olive oil
Salt
Oregano

1) Preheat the oven to 220C.
2) Cook the potatoes in water for 5 minutes and drain.
3) In a baking dish add all the ingredients. Bake until the potato is soft and golden.

Pumpkin Cream Soup

Serves 2 to 4:
Pumpkin (400g)
Potatoes (150g)
Garlic (1 clove)
Water (500 ml)
Olive oil
Salt

1) Place the pumpkin, potatoes, garlic and water in a saucepan and cook until the potato is soft.
2) Grind and season with salt and olive oil.

Potato & Beetroot Soup

Serves 2:
Potatoes (200g)
Beetroot (200g)
Onion (1 small)
Water (500 ml)
Olive oil
Salt

1) Place the potatoes, beetroot, onion and water in a saucepan and cook until the beetroot is tender.
2) Grind and season with salt and olive oil.

Leek & Mushrooms "à Brás"

Serves 2:
Potatoes (350g -peeled and cut into fine julienne)
Mushrooms (100g - sliced)
Leek (100g - sliced)
Red Onion (1 - sliced)
Black Olives (6 - chopped)
Parsley (finely chopped)
Olive Oil (3 tbsp)
Salt
Black Pepper

1) Heat 2 tbsp of olive oil in a frying pan over a medium heat and fry the potatoes until crisp and golden. Transfer to a serving dish.
2) Add the remaining olive oil, leek, mushrooms, red onion and cook over a gentle heat for five minutes, or until softened and beginning to caramelise.
3) Mix the potatoes with the leek mixture in the frying pan and heat.
4) Sprinkle with olives and parsley. Season with salt and pepper.
5) Serve with a green salad.