Potatoes with Cumin and Ricotta , Curried Potatoes - Peas & Potatoes with Egg Sauce
Posted Aug 18 2009 10:18pm
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.
Potatoes with Cumin and Ricotta
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 .
Serves : 6 to 8
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.
Curried Potatoes and Peas
A touch of spice ; or a mixture of spices ( like curry powder ) , is all you need to vary this hearty mix of vegetables.
Serves : 6
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.
Potatoes with Egg Sauce
An egg - rich white sauce made with stock turns new potatoes into gourmet fare without fuss.
Serves : 6
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.