Archive for March, 2009
Spud Sunday: Praties And Dip
Praties and dip refers to an old Irish style of eating potatoes, where boiled spuds were simply dipped in milk and salt and then eaten. Hearing this inspired me to attempt potato crackers, another kind of potato in a dippable form…
Skip This For Breakfast
Would you believe me if I described to you what my father eats for breakfast or simply shudder at the thought that he pours 7-up on his cereal…
Spud Sunday: Spicy Skins
These spicy potato skins mean that not only have I found a use for the harissa I brought back from my holidays in Tunisia but I will also be running out of it very soon…
Pas de Pasta
I can only avoid mentioning pasta for so long. Let’s get things rolling with a simple tomato / vodka / vegetable sauce…
Let Them Eat Biscotti
Cranberry biscotti, something which I believe has endeared me to my work colleagues. Lovely with coffee, yes, though I like biscotti best with a drop of madeira…
Spud Sunday: Rare, Old and Unusual Potatoes
Making the trip to the Organic Centre in Leitrim for their annual Potato Day meant that I got to meet Dave Langford and his extensive collection of potato varieties. I even scored a few rarities to take home…
Flour Power
Meet one of my favourite flours, Abbey Stoneground, fabulous nutty flavour and just the thing for making whole wheat Irish soda bread.
Spud Sunday: Of Potatoes And Potato Eaters
A little acknowledgement of some fellow blogger is due and also provides the occasion for bringing to you 10 facts about potatoes that you may not have known.
