Velbekomme » potatoes http://www.velbekomme.com Food porn and recipes for everyone with a mouth and a tummy. Sun, 05 Feb 2012 22:09:26 +0000 en hourly 1 http://wordpress.org/?v=3.0.2 Recipe Tryout: Vichyssoise Soup from BBC Food http://www.velbekomme.com/recipe-try-out-vichyssoise-soup/ http://www.velbekomme.com/recipe-try-out-vichyssoise-soup/#comments Wed, 03 Mar 2010 07:54:46 +0000 Heidi http://www.velbekomme.com/?p=1181

Hello everybody, this is Silas Bo talking. I’ve been invited to do a post on whatever came to mind as long as it was food-related. Well, first thing that came a-knocking was soup. Since poor Heidi has been under the mutilating care of a dentist everything is now liquified in one way or another. And where should one go from there but into the wonderful world of soups? (mind your footwear, mmmkay?). One favourite is the French Vichyssoise, which is fancy talk for leak and potato soup. But be aware of the recipe you have to stick pretty darn close to the numbers or you won’t get that almost cheese-like flavour that comes from the leaks and the rather large amount of butter. We tried this soup in the delightful surroundings of Krapperup Slot in the southern part of Sweden and need we say that it has been on the repertoire ever since. The recipe is from the bottomless archives of BBC-food. Get it right here.

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]]> http://www.velbekomme.com/recipe-try-out-vichyssoise-soup/feed/ 0 Crispyfied Home Fries http://www.velbekomme.com/crispyfied-home-fries/ http://www.velbekomme.com/crispyfied-home-fries/#comments Wed, 28 Oct 2009 15:16:00 +0000 Heidi http://www.velbekomme.com/?p=93

Finally I cracked the secret code, not of home made gold, no, but of home fries. Yes sir. After many years of slicing, dicing, boiling, frying, baking and deep frying potatoes with more or less the same flacid result (I like my fries to stay crispy, please) I cracked it. It was only a matter of combining two pieces of information that had been scattered in my brain for years:

1) Olive oil can’t handle high temperatures but other oils can.

2) When you bake stuff in the right oil, that very stuff turns crispy.

Oven Baked Crispy Fries (enough for two lovers of fries)

  • 8 regular sized potatoes
  • 1/2 decilitre of rapeseed oil
  • Salt, pepper and additional herbs of your own choice
1) Turn on the oven to 225 degrees Celcius.
2) Fill a saucepan about 1/3 with water and add a teaspoon of salt.
3) Slice the potatoes in long wedges.
4) Put the wedges into the boiling water and let them boil on for 10 mins.
5) Take them out of the water, dry them gently with a paper towel and leave them to cool down slightly on a lined baking tray (I used the reusable baking paper as seen on the picture – very recommendable!). 5-10 mins. in front of an open window should suffice.
6) Spread about half a decilitre of rapeseed oil on the potatoes and make sure they are all thoroughly smothered in it. I used the simple, cheap kind of rapeseed oil that comes in a plastic bottle because the taste isn’t as pungent as in the organic, dark golden kind I use for salads. Sprinkle it with sea salt  and pepper.
7) Put the baking tray in the middle of the oven and let it bake for 10-15 mins. before you take out the tray and turn the wedges over with cooking tweezers, your fingers or af fork to make sure they get an evenly baked surface. In my oven they turn brown faster on the side turning onto the tray, but that may differ. Return it to the oven and repeat until the potatoes are completely cooked, brown and kind of “bubbly” on all sides. Leave them to cool for five minutes.
8) Make your own seasoning to sprinkle on top. Here I crushed some cilantro/coriander seeds with extra sea salt and grated lemon zest. Very delicious with a simple crème fraiche or Greek yoghurt dip.

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]]> http://www.velbekomme.com/crispyfied-home-fries/feed/ 0 Day Six: Lamb Chop Chop http://www.velbekomme.com/day-six-lamb-chop-chop/ http://www.velbekomme.com/day-six-lamb-chop-chop/#comments Mon, 03 Sep 2007 21:05:00 +0000 Heidi http://www.velbekomme.com/?p=32

If you too enjoy a good lamb chop now and then, I can really recommend getting it at a Hallal butcher. It’s very fresh and you definitely get a lot more run for your money. This little lamb chop was dolled up with the classic accesories: garlic and herbes de Provence.

Always works for me. Here I served it up with creme fraiche&mustard potatoes and a no frills salad. Nothing much, but certainly enough for me!

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