How fortunate I was cooking from the blog Lieziepeasy from Annelies for this months foodblogswap. Her blog (only in Dutch) contains delicious dishes that are nicely divided by category. And what a recipes: first I doubted about chopped figs with pecorino ( it sounds delicious), then the Indian curry with cauliflower (but that is such an obvious choice) and that’s when I saw them: the Hasselback potatoes . That recipe I have on my to do list for so long.
The fact is that my husband is a real potato eater . He would like to eat it every day, in his case especially the boiled potatoes ( or not fired ). For me that is way to much. I do not want potatoes every day (max is up to two or three times a week) and also the simple cooked version is not really one of my favorites. I’d rather loved diced cubes, oven fries, rosti and potato pancake or baked potato. But after this delicious recipe there is another variant which I’m going to make: the hassel backed potato (also approved by my husband!). Tasty crispy outside with a lovely soft creamy inside.
A day on the homestead
Just over a month ago I blogged about the rhubarb that had just stuck out his head above the soil. Well today I walked into the garden and I see the rhubarb plant in all its glory. Another week , maybe two , and then …. harvest starts. I can see a delicious rhubarb sorbet or rhubarb compote or rhubarb couscous. What is not good made with rhubarb. And the harvest season is not too long. After June 21 , you may no longer cut stems, otherwise the plant has too little time to get ready for the winter. In the coming months I will certainly make well use of the stems of this wonderful plant.4Pure: rhubarb