French Fries

french fries

French fries are perfect options as a light snack. But how to cook them? It’s very straightforward: after peeling a specified amount of potatoes, let’s say 6 medium-sized potatoes, the potatoes need to be cut into pieces which are shaped as sticks.

I love my french fries crispy on the outside and soft on the inside.

So, the golden rule to follow to have the french fries done up crispy, is to cut the potato pieces as thin as the vegetable would allow it. After that, you place the cut-up-potatoes with a measured amount of cooking oil – I would say, three tablespoons of oil, but not before the oil’s heated up in the cooking pot over a medium heat range.

Following that, you fry the potatoes, turning them a fair few times, until the potatoes are soft enough. Then you leave the potatoes to cool for a couple of minutes, at first. After that, the cooking oil should be reheated at a medium heat once more. Then fry the potatoes in the oil to your liking and when done, serve the french fries sprinkled with a very light amount of salt. I try to avoid having a golden brown shade of french fries, whenever I can because it’s not a very traditional option and at a fry-up, golden brown french fries would perhaps require twice as much oil than regular good old french fries.

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Courgette Ribbon Salad

You will need a spiralizer for this salad dish: it might be all-green-thumbs but it’s still really, really delicious. The fresh and very zingy, green salad, can compliment grilled chicken or fish nice but if you have any appetite left for green vegetables after wanting to be a carnivore each and every meal, almost, then do try out having it on it’s own, with maybe some slight sprinkling of feta cheese/goat cheese, if you like Mediterranean meals much!

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Nutrition per serving

  • kcalories = 72
  • protein = 2gm
  • carbs = 2gm
  • fat = 6gm
  • saturates = 1gm
  • fibre = 1gm
  • sugar = 2gm

Ingredients

Juice of 1 lemon
2 tsp of olive oil
½ small pack of chives, chopped
½ small pack of mint leaves, chopped
300gm courgettes

Recipe

  1. Why don’t you take a very large bowl, for a start and pour in the zesty lemon juice in it? Then proceed with seasoning the dish well with salt and pepper, whisk in the olive oil, a good amount, mind you!, before throwing in the chopped herbs – do notice, how wonderful it all looks, all the fresh greens just sitting there waiting for you to appetise yourself with, as a mini-lunch snack!
  2. Cut up the courgette with a spiralizer and after doing so, make sure to mix it in with all of the nicely put together ingredients for the brilliantly tossed up dressing! Throw in all the ingredients together, as a final-touch and serve the dish to your friends! Hint: it can act as an alternative to regular barbecued lunches on lazy weekends – your guests are sure to love it because the dish tastes as delicious as it looks amazing!

A Fish Sandwich + Chips = Super Bowl!

Alright, so it is very easy to get confused over crisps and chips, but there is a strong linguistic difference: crisps are the mass-produced fried potatoes you tuck
into from Walker’s/Pringles & chips are the chunky wedges, you slice into
to oven bake into a delicious main meal/dish. 

During this year’s Super Bowl,
try this sandwich recipe at home from the Victory Sandwich Bar called
“Victory At Sea” out – it is super easy to make, which means that you
can whip it up, even inbetween the matches and during the adverts. You can’t
afford to miss any of the action, now can you?

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Ingredients

¼ cup mayonnaise
1 tsp of finely
grated lemon zest
2 tsp of fresh lemon
juice
Salt, to taste
Freshly ground
pepper
A frisée, shredded
roughly and filling about 2 cups
1 tsp of olive oil
2 ciabatta rolls,
spit into halves
2 ounces of
marinated white anchovy fillets, of approximately 16
 
Recipes

  1. Throw in mayo, lemon zest and
    lemon juice into a small bowl.
  2. Then proceed to season the
    lemon, the mayo with salt and pepper and then leave it aside.
  3. Toss the frisée in with olive
    oil, lemon juice into a bowl and season it with salt and pepper.
  4. Spread the lemon mayo on cut
    up rolls.
  5. Make a sandwich with the
    rolls, the white anchovies and the frisée mix, and dig in, hoping your
    favourite team wins this time! Go New York Giants!

The Most Delicious Xmas Recipes

Vegetables are good for winter meals. They fill you up, keep you warm, and makes for a varied tasty addition to your dinner table, in terms of texture, and the nature of preparation. Serve them fresh with one of these different kinds of toasted breads:…..(don’t they look colourful, all the options?)

Roasted and Charred Broccoli with Peanuts: Peanuts are thrown into a dish of roasted, fried broccoli, but include the stems.

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Beets with Goat Cheese, Nigella Seeds, and Pistachios: Steamed beets, with a good helping of goat cheese, a smattering of vinegar, spice, and numerous condiments for a sophisticated winter vegetable mix.

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Crunchy Turnip, Apple, and Brussels Sprout Slaw: An innovative spin on the American coleslaw, which spins in brussel sprouts, mini salad greens, and a sweet and crunchy winter vegetable of kohlrabi, rutabaga, golden beets and turnips.

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Red Rice Salad with Pecans, Fennel, and Herbs: Wholesome grains, the red rice thrown in the salad add texture, flavour, and a heartiness to the meal.

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Tandoori Carrots with Vadouvan Spice and Yogurt: Orange carrots, immersed in a French-Indian spice blend of onions, shallots, and garlic in a curry-mix.

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For the toasties, there needs to be a good number of toppings – throw in as much as you can muster, like a huge portion of a herby bean salad. Add nutty goodness to the bread loaves, a good pick of yoghurt, honey, table salt, olive oil thrown in, on bread slabs of sourdough, grainy loaves that are mighty healthy, with some radish silvers, trout roe and radish chunks.

Pickled Pepper and Boquerónes Toast: Throw in chopped fresh parsley, finely chopped garlic, lemon zest, olive oil, roasted piquillo peppers, red wine vinegar, table salt and pepper. Drizzle in a toasted country bread with olive oil, top it up with peppers, boquerónes and olive oil-drenched parsley.

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Trout Roe and Turnip Toast: Toasted dark rye bread, lined up with cream cheese, layers of trout roe, turnips, radishes, and chopped chives.

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Bresaola and Cheddar Toast: Toasted pumpernickel bread, lined with grain mustard, shredded bresaola, sliced white cheddar, and sliced cornichons.

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Cucumber and Avocado Toast: Thinly slice up cucumbers, sprinkle on fresh lemon juice, crushed red pepper flakes, salt, pepper on toasted sourdough bread, smattered with tahini. Top it off with cucumber and drizzles of olive oil.

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Bresaola and Cheddar Toast: Wild mushrooms are cooked, garlic is sliced in olive oil, and the mix is stirred in right until it has become toasted, brown and crisp. Shredded kale leaves, Fresno chile is seeded for some less heat on the toast, and the bread and the mix on the top, is cooked, over a toss, right up until the kale is wilted. Season the bread with ricotta, salt, pepper and spread it onto a toasted country bread, and throw in a mushroom and kale mix on top of the toastie!

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