– Melt the butter in a medium sized pan. Add a small splash of olive oil to stop it catching.
– Add the mushrooms, garlic, salt and pepper. Cook until soft and browned.
– Add the white wine and vegetable stock.
– Blend with a stick blender until your desired level of smooth. (I like bits in my soup but if you want a totally smooth soup you’ll need to decant into a liquidiser and blend in that then resume cooking.)
– Bring the soup to a boil then turn down to a simmer.
– Add the cream and heat gently until the edges are bubbling.
For a dish that bears my name this took me an embarrassingly long time to get right. I would have potatoes swimming in butter or too crisp to eat without worrying about your fillings. These little stacked Pommes Anna finally hit that sweet spot between buttery and crispy and look fab for what is actually minimal effort. You can do a lot of the prep beforehand in assembling the stacks in the muffin tin if you want to prepare these in advance and then just pop them in the oven when ready so good for dinner parties!
6-8 new potatoes (waxy)
125g unsalted butter
1 clove garlic, crushed
1/2 tsp sea salt
Cracked black pepper
Fresh thyme sprigs
– Heat the oven to gas mark 6.
– Use a mandolin or very sharp knife to slice the potatoes into 1/8” slices. Put in a small mixing bowl.
– Melt the butter in a small saucepan.
– Brush the insides of six muffin tins with melted butter.
– Place a small sprig of thyme in the bottom of each muffin cup.
– Add the garlic to the melted butter and remove the leaves from the remaining thyme sprigs and add those too.
– Gently heat until fragrant.
– Pour the butter over the potatoes. Add salt and pepper to season and toss gently.
– Place the sliced potatoes carefully in the muffin tins. You want to arrange them so that they will look good when turned out. Press down firmly in the centre.
– Pour the remaining butter over the potatoes.
– Cover the muffin tray with foil and bake in the oven for 35 minutes.
– Place a large oven dish over the muffin tin and carefully flip over so that the potato stacks come out intact. If any fall apart you can push them back into shape.
– Place the oven dish back in the oven and bake for another 10 minutes until the stacks look nice and crispy on the edges.
From time to time I find myself craving the food I had in Japan. Sometimes it’s the simplest of things, like this Japanese egg salad sandwich. Because even though you’d think there isn’t much wiggle room in how to make egg salad you’d be amazed what a difference a few little tweaks make. I think the biggest difference is that the egg is mashed, not chopped and the mayonnaise must by kewpie for a truly authentic taste. The pinch of salt adds that little je ne sais quoi that makes this run of the mill sandwich spectacularly moreish!
For one sandwich:
2 hard boiled eggs
2tbsp kewpie Japanese mayonnaise
Pinch of salt
Soft salted butter
Two slices white bread
– Put the eggs, mayonnaise and salt in a bowl and mash with a fork until there are no large chunks. You could even use a food processor to get it even smoother (some conbini do) but I prefer a little texture.
– Spread the bread with butter and add the egg mix. This should be a well filled sandwich! (Though factors such as egg size and bread size will affect it, you may find this makes two less well filed sandwiches if using smaller bread.)
You will need Japanese Kewpie mayonnaise for this to taste right but it’s easy to get hold of, either a local Asian supermarket or Amazon will sort you out! I would also advise the chunkiest ham you can get, either go for trimmings or bake a ham joint and use some in this.
2 large floury potatoes
1/2 small tin Sweetcorn, drained
100g ham, chopped
1/2 medium carrot, julienned
1” cucumber, very finely sliced
6 tbsp kewpie mayonnaise
Pinch of salt
– Peel and chop up your potatoes and boil in a large pan of salted water for 20 minutes. Drain and return to the pan, let them air dry for 5 minutes.
– Mash the potatoes until smooth.
– Add your other ingredients and give a good stir through. Eyeball it, if you feel you want different proportions go for it! Alter it to your taste.
700ml hot chicken stock (make it from the roast chicken carcass if possible)
Leftover cooked chicken (I use the two thighs)
~8 mushrooms, quartered
1 cup frozen peas
100g cold water prawns
1tbsp lemon juice small knob of butter
– Heat the oven to gas mark 4/180°C. – Melt the butter, with the olive oil, in a large, deep casserole dish with a lid until just bubbling and foaming. – Add the garlic and cook on a medium heat for 1 minute. – Add the rice and cook for about 1 minute, stiring well. – Add the wine and cook, stiring until the liquid is absorbed. – Add the hot chicken stock and stir.
– Add the clocked chicken, frozen peas, mushrooms and prawns and give a good stir.
– Add the lemon juice and stir. – Put the lid on and put the casserole dish and out it in the oven for 35 minutes.
– Remove from the oven give it a good stir and check the rice is to your taste, if it is too al dente (hard) then put it back in for another 5 minutes.
– Add the knob of butter and leave to sit for 5 minutes to melt before storing through and serving.
When I was little I would add soy sauce to it but as I grew older I would add Parmesan and creme fraiche, follow your own taste buds
Hi, I'm Anna and this is what's going on in my kitchen and growing in my garden.
Everything you see here is how it looked as I cooked and ate it. I don't like to make things too fussy. I want you to know that if you try one of my recipes what you see is what you'll get.
Don't forget to leave a comment, I love to know what you're thinking and if you do try out a recipe then let me know how it worked for you. Happy cooking!