This is my tasty little twist on a traditional potato dauphinoise. It’s easy to make and great as a side to a fish or meat dish, or even just on it’s own as a veggie option.
Makes 3 large or 5 small portions
a knob of unsalted butter
1 onion, finely sliced
4 baby leeks, trimmed and finely sliced
1 small courgette, finely sliced
3 medium potatoes, peeled and finely sliced
100ml full-fat milk
100g cheddar cheese, grated
a little nutmeg, grated
Tip: To get really thin slices of potato use a mandolin slicer. The potatoes crisp up nicely in the oven.
Preheat the oven to 200 (180 fan).
Melt the butter in a saucepan and saute the onion, leeks and courgette until soft (about 2-3 minutes). In a separate saucepan heat the milk, cream and nutmeg on medium heat for 5 minutes.
Rub an ovenproof dish with some unsalted butter and empty the onion, leeks and courgette into it. Next add layers of potato until you have used all of them. Pour over the sauce and sprinkle with grated cheese.
Bake in the oven for 20-25 minutes until golden. This dish is suitable for freezing.
Pasta seems to be a favourite at the moment. If Lentil is given any choice at all, the response is “pasta” even if it wasn’t one of the choices! I received a very nice and timely cookery class voucher from some friends recently so I have booked myself on the “Pasta Master” class. I’m not convinced giving up 90 minutes on a Saturday morning is going to make me a master of anything, but it should be a bit of fun. Will I be posting some homemade pasta recipes soon….who knows?!
In the meantime, here’s a quick ‘n easy veggie macaroni cheese recipe using shop bought pasta!
Twinkle, Twinkle, little lentils…..
Lentils are a great source of protein and really easy and quick to cook. Luckily our little Lentil loves them too! Even if he’s unwell and his appetite isn’t great, he’ll devour any lentil dish. You can add whatever vegetables you have in your vegetable drawer. I’ve married carrots and cauliflower for this recipe. The carrots help sweeten the dish a little.
Makes 4 portions
15g unsalted butter
1 tsp olive oil
200g cauliflower florets. The woody stems generally don’t appeal to children (and I can understand why!) so I remove these.
1/2 onion, chopped
1 carrot, chopped
1 celery stick, finely chopped
90g puy / green lentils
400ml chicken/vegetable stock
a pinch of pepper to season (optional)
Sweat the onions, celery and carrots in the butter in a saucepan on medium heat and add a little olive oil.
Steam the cauliflower, either using a steamer over a pan of boiling water or a microwaveable steamer. Next add the steamed cauliflower, lentils and stock to the onions, celery and carrots and bring to the boil. Then cover and simmer for 20 minutes. Stir in the pepper to season.
You can freeze extra portions for another day.
This yummy dish is a good way to sneak some veggies into your little tots’ diets. Makes about 6 portions. Continue reading