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Potato cups with cheddar cheese and chives

One of the main problems I face on a daily basis is the waste of food. I usually buy more than I need, I cook more than I consume and I often throw away perfectly good food just because I’m simply not in the mood for having the same dish two days in a row. And in this case I’m not throwing away only some leftovers, I’m also throwing away money, time and energy. This is when recycling kicks in, the art of transforming something undesirable into something attractive.

Maybe the best example of undesirable leftover are mashed potatoes. When still fresh, mashed potatoes are a delicious and creamy side dish. But when they are cold, they become dry and tasteless and not once did I have to throw them away. To prevent food waste, I discovered a wonderful way to recycle them: potato cups with cheddar cheese and chives. These cups are so easy to make, they are budget-friendly and they taste divine. They have a crunchy crust and a creamy and flavorful filling. These adorable cups are as fluffy as a cloud and they are ready in about 30 minutes. You won’t believe how some flavorless leftovers can turn into something so delicious!

Ingredients (for 12 cups):

500g leftover mashed potatoes*
100g grated cheddar cheese
3 large eggs
5g chives **
a pinch of nutmeg
1 Tbsp butter
2 – 3 Tbsp breadcrumbs

Notes:

* This recipe can be made for dinner with mashed potatoes from lunch. You can also use day old mashed potatoes.

** Instead of chives you can use finely chopped scallions, parsley or dill.

Method:

Preheat the oven at 220°C / 425°F (gas mark 7).
Take a muffin tray and coat each cup with a thin layer of butter and then sprinkle some bread crumbs. Shake off the excess (picture).
Place the mashed potatoes in a large bowl. Add the eggs, chopped chives, a pinch of nutmeg and about 75g of grated cheese.
Stir with a spatula until well combined.
Sprinkle each cup with the remaining 25g of grated cheese (picture).
Bake in the preheated oven for about 20 – 25 minutes, or until puffed and golden brown.
After they are baked, let them cool in the pan for 5 minutes. Use a vegetable knife to gently release them from the pan.
They are delicious hot, while the melted cheese is stringy. They are also tasty cold, for breakfast.The source: www.thekitchn.com

Hasselback Potatoes (Vegan)

I’m a big potato fan, I love them in every shape, color, size or combination. From white and purple to sweet potatoes, from mashed, baked and wedges, to fries, rösti and potato salad. But for that particular moment when I cannot figure out whether I’m craving fries or mashed potatoes, there is a wonderful recipe called Hasselback Potatoes. This recipe combines both the earthy crunchiness of fries and the buttery creaminess of mashed potatoes. This adorable fan-shaped spuds are not only good-looking, but also delicious and healthy.

The technique is quite simple; the potatoes are sliced into thin parallel slices but they aren’t cut all the way through; after that they are generously greased with butter, they are roasted in the oven until they become golden brown. To make my work easier, I simply place the potato in a large spoon and I rest the handler on a paper towel roll (picture). The edges of the spoon will stop you from slicing the potato all the way through. I wanted to make this recipe vegan, so I substituted butter for some quality olive oil. I tried to mimic that rich flavor that butter gives to the dish and I placed some garlic and thyme between the potato slices. The result was (muuuuuch) more than satisfactory. Continue reading Hasselback Potatoes (Vegan)

Tortilla de Patatas with Sweet Potatoes and Kalamata Olives

I make tortilla de patatas for dinner at least once a week and I usually serve it with a salad. The best part of this simple dish is that the leftovers (if there are any and that’s one big “IF”) are even better the next morning, for breakfast. This morning I had a sudden craving for tortilla and I just had to make one. Another wonderful thing about this dish is that regarding the ingredients, sky is the limit; you can use anything from fresh or frozen veggies and herbs to dairy or meat products.

For this particular tortilla I used sweet potatoes, Kalamata olives, red bell pepper and onion. To make this recipe lighter, I boiled my potatoes instead of frying them and the result was a hearty and colorful omelette full of bold flavors. Continue reading Tortilla de Patatas with Sweet Potatoes and Kalamata Olives

Potato Salad with Avocado and Greek Yogurt Sauce

This potato salad is a healthier approach to classic mayonnaise potato salad. Since I started cooking, I tried a lot of recipes, but I haven’t found the perfect one. I tried to include lots of different ingredients, some of them fitted like a glove, some of them made my salad taste at least… weird. So, I finally have my own version, a version that is both tasty and nutritious.
Continue reading Potato Salad with Avocado and Greek Yogurt Sauce

Cream of Potatoes Soup

I love veggie soups. They are nutritious, tasty and very easy to make. When it’s freezing outside, a big bowl of soup has the power to warm up both your body and your soul.

Today I chose a cream of potato soup. It’s so hearty and creamy. For extra flavor, I boiled veggies in homemade chicken soup and I seasoned my cream of potatoes with Cajun spice blend. I served this wonderful soup in huge bowls with crispy bacon, avocado, pumpkin seeds and chilli pecorino cheese sprinkled on top.

Continue reading Cream of Potatoes Soup