Living in the heart of France
Favourite Vegetarian Recipes
Add to steamed or boiled potatoes for gorgeous mash, with generous salt and pepper seasoning -
a dollop of Boursin herb and garlic soft cheese.
Or a teaspoon of Dijon mustard and a handful of grated tasty cheese.
Or a spoonful of pesto for a green herby taste.
Bake some potatoes (next time you're baking potatoes, put in a few extra) and allow them to cool. Cut each in half, then using a teaspoon scoop out the potato flesh into a bowl, leaving enough potato in the skin to hold its shape. Add salt, pepper, butter, finely chopped spring onion and cheese to the potato in the bowl. Mix it together then pile it back into the potato shells. At this point you can chill the potatoes or even freeze them (wrapped in foil). Reheat the potato halves in the oven until the filling is hot and browned on top.
Steam or boil potatoes until just cooked, tip them into a baking dish and press each with a fork to break them up a bit. Sprinkle with finely sliced red onion or thin strips of red or yellow pepper. Drizzle with olive oil and season with salt & pepper, then put them in a hot oven for about 10-15 minutes so the potatoes go crispy on top.