Potatoes with Cumin and Ricotta , Curried Potatoes - Peas & Potatoes with Egg Sauce

A medium - sized potato has about 110 calories. Potatoes are packed with good supplies of Vitamin C and potassium. They are also high in fibre , especially if you eat them with their skins on.

New potatoes , served hot with a sauce of cheese , sour cream , spring onion and cumin , make an unusually different combination. Serve as a party entree , leaving unpeeled , if desired .

1 kg ( 2 lb ) new potatoes
250 g ( 8 oz ) ricotta cheese
300 ml sour cream
6 to 8 spring onions or shallots , finely chopped
1 tablespoon cumin seeds ( or cumin powder to taste )
Salt and freshly ground pepper

Cook potatoes in boiling , salted water until tender.

While potatoes cook , stir together ricotta , sour cream , spring onions and cumin ; season to taste.

Drain potatoes , peel if desired. Serve hot with the sauce.

A touch of spice ; or a mixture of spices ( like curry powder ) , is all you need to vary this hearty mix of vegetables.

1 large onion , chopped
60 g ( 2 oz ) butter
2 to 3 teaspoon curry powder ( add chopped fresh basil leaves instead of curry powder , as a variation )
750 g ( 1 1/2 lb ) new potatoes , peeled and thickly sliced
440 g tomatoes , chopped ( or can tomatoes )
3/4 cup boiling water
500 g ( 1 lb ) frozen peas
Juice of 1/2 lemon
Salt and freshly ground pepper
Chopped parsley to decorate

In a large , deep frying pan , saute onion in butter until soft. Stir in curry powder and add potatoes.

Cook , turning occasionally , until potatoes are golden , about 5 minutes. Add tomatoes with liquid , and the boiling water . Simmer , uncovered , for about 8 minutes .

Add peas and simmer until tender. Stir in lemon juice , salt and pepper to taste. Sprinkle with parsley before serving.

1 kg ( 2 lb ) potatoes, peeled
3 cups milk
2 chicken stock cubes , crushed
90 g (3 oz ) butter , softened
1 tablespoon plain flour
3/4 to 1 cup finely chopped parsley
2 egg yolks , beaten
Salt and freshly ground pepper

Simmer potatoes in milk with stock cubes added. Leave uncovered and stir occasionally , until potatoes are tender. Transfer with slotted spoon to serving dish ; keep warm.

Blend butter and flour to a paste; add to cooking liquid gradually , stirring until smooth. Cook and stir until thickened and bubbly , then simmer for 1 minute.

Add parsley , quickly whisk in the egg yolks and cook briefly , stirring constantly. Season to taste with salt and pepper. Spoon sauce over potatoes; serve hot.