Sentences with phrase «waxy potatoes»

Ingredients 200 ml double cream 200 ml full fat milk 2 - 3 garlic cloves, crushed or finely chopped Salt and pepper 500 - 600 grams large waxy potato such as Desiree, peeled and sliced fairly thin, about 3 mm

Ingredients 1 3 - 4 lb whole chicken, preferably organic 1 1/2 pounds small waxy potatoes such as Yukon Gold 2 garlic cloves, cut into thin slices 1 lemon 1/4 teaspoon oregano 1 1/2 teaspoons thyme 1 - 2 tablespoons olive oil 1 1/2 teaspoons salt freshly ground black pepper juice of 1 lemon

I have used waxy potatoes as well, and there's not that much of a difference, since they're so thinly sliced.

3 tablespoons butter 1 chopped onion 3 diced peeled carrots 5 diced celery stalks 2 large garlic cloves, minced 1/4 teaspoon dried thyme 1/2 teaspoon saffron threads 1 small package frozen corn kernels 4 - 5 medium waxy potatoes (such as red or yukon) 2 cups cooked shredded chicken (like from leftover BBQ chicken) 10 ish cups chicken stock

Peel half pound of waxy potatoes (Yukon Golds are good), and cut into chunks of the same size.

More waxy potatoes, like the new potatoes we get in the summer, don't work as well.

1 tbsp coconut oil 1 cooking onion, small dice 1 tbsp curry powder 1 bay leaf 2 cloves of garlic, minced 2 tsp minced fresh ginger (optional) small jalapeno or cayenne pepper, seeded + minced 1 cup 1/2 inch diced waxy potatoes 3 cups small cauliflower florets 28 oz can crushed tomatoes 1 - 2 cups vegetable stock, depending 1 cup cooked chickpeas 1 bunch lacinato / Tuscan kale, stems removed and chopped salt + pepper chopped leafy herbs to finish (parsley, cilantro etc)

Skip starchy russets and instead go for thin - skinned waxy potatoes.

Waxy potatoes like these are creamier when you cook them, with a nutty, buttery flavor that will enhance the soup.

lemon potatoes 1 kg yellow waxy potatoes 3 tablespoons extra virgin olive oil 3 garlic cloves, crushed sea salt freshly ground black pepper 125 ml chicken stock 60 ml lemon juice 100g pitted olives

Ingredients 200 ml double cream 200 ml full fat milk 2 - 3 garlic cloves, crushed or finely chopped Salt and pepper 500 - 600 grams large waxy potato such as Desiree, peeled and sliced fairly thin, about 3 mm 3 - 4 tablespoons sweet and sticky well - caramelised onions (I use ready made)

First, I make sure to use waxy potatoes, the smaller the better.

Ingredients 3 - 4 tablespoons sweet and sticky well - caramelised onions (or Asda's ES caramelised onion chutney) 500 - 600 grams peeled large waxy potato such as Desiree 200 ml double cream 200 ml full fat milk 2 - 3 garlic cloves, crushed or finely chopped Salt and pepper

For those asking about the lime, Heidi was only suggesting the size of the potatoes to use, lol: 1 1/2 pounds small waxy potatoes no bigger than a small lime, halved

2 tablespoons extra virgin olive oil 1 medium onion, diced 3 carrots, cut into 1 / 4 - inch coins 3 celery stalks, diced 2 medium cloves garlic, minced 1 teaspoon crushed red chile flakes 1 1/2 cups dried cannellini beans 5 medium waxy potatoes (the size of an egg), halved 1 3 - inch chunk of Parmesan rind, (optional) 8 cups of water 1 medium bunch kale or chard, de-stemmed and chopped 1 1/4 cup crushed tomatoes (from can) 1 teaspoon fine grain sea salt

I did however, make a few tiny adjustments; I added turmeric, cumin, coriander and cinnamon to the curry with the onions, and I used sweet potatoes instead of waxy potatoes.

Waxy potatoes, such as red and yellow, make the best potato salad because they hold their shape when cooked.

* The waxier the potato, the safer it is to omit the egg.

Yukon Gold potatoes are considered the mid-range of starch content, between floury baking potatoes (like russet) and waxy potatoes that keep their shape in cold potato salad (like red - skinned potatoes).

In general, the waxier the potato, the better it will work here.

1 3/4 pounds small waxy potatoes (such as Yukon Gold or German Butterball), each slightly larger than a golf ball

I also added a splash of cognac and about twice as much of the cooking liquid as called for, plus a tablespoon of flour (mostly because I used a waxy potato that didn't seem to be absorbing the juices as much as a floury one would have).

2 large waxy potatoes 1 small eggplant (aubergine) 1 medium red pepper (capsicum) 1 large zucchini (courgette) 4 — 5 cloves garlic 30 ml (2 Tbsp) olive oil 120 ml (1/2 cup) tomato passata 2 tsp mixed dried herbs such as marjoram, parsley, basil, sage, thyme salt and freshly ground black pepper dry breadcrumbs as needed

Ingredients 200 ml double cream 200 ml chicken stock 2 - 3 garlic cloves, crushed or finely chopped Salt and pepper 500 - 600 grams large waxy potato such as Desiree, peeled and sliced fairly thin, about 3 mm

Filed Under: Main course Tagged With: all purpose flour, bay leaf, bay leaves, Beef and fennel stew, beef stew, beef stewing meat, beef stock, butter, carrot, dairy butter, dijon mustard, dry red wine, fennel, fennel bulb, garlic, garlic cloves, leek, mustard, onion, pepper, red wine, salt, waxy potatoes

Filed Under: Lunch, Salads Tagged With: baby romaine lettuce, bread slices, cashew, cashew nuts, cherry tomatoes, chicken, chicken breast, chicken fillet, chicken salad, Chicken salad with pesto yogurt dressing, chicory, dressing, grilled bread, grilled chicken, lemon, lemon juice, lemon zest, lettuce, little gem, olive oil, pepper, pesto, pesto dressing, plain yogurt, potato slices, salt, waxy potatoes, yogurt

But feel free to use whatever you prefer — waxy potatoes, like reds, tend to hold up better than their floury siblings.

750g waxy potatoes, such as Charlotte, peeled and cut into 2 cm dice 3tbsps olive oil 2 red onions, chopped 200g smoked back bacon, rind removed and roughly chopped 4tbsps roughly chopped parsley 4tbsps roughly chopped dill 1 / 2tsp smoked hot paprika Salt 4 medium free range eggs Extra herbs and paprika, to sprinkle