Mediterranean hasselback potato (tian style)
Served with homemade coleslaw
Blackberry muffins
Harvest of the day
- For the potatoes: courgette, thyme, basil
- For the coleslaw: red cabbage, broad beans, parsley
- Muffin: black currant
Mediterranean hasselback potato (tian style)
Ingredients (serves 6)
- 6 potatoes,
- 1 big courgette
- 2 aubergines
- 2 mozzarella
- 4 tomatoes
- Bunch of basil
- Bunch of thyme
- Olive oil
- Salt and pepper
Method
- Slice your courgettes, aubergines, tomatoes and mozzarella finely
- Thinly slice the potatoes three-fourths of the way through for the entire length of the potato.
- Place alternatively your sliced vegetables and mozzarella in between your potato slices.
- Lay the potatoes in a baking sheet, drizzle some oil, salt pepper, chopped basil and thyme. And bake for 30-45 min at 220*C.
Red cabbage and apple coleslaw
Ingredients
- 1/2 small red cabbage (400 g)
- 4 tbsp mayonnaise
- 2 apples (200 g)
- 1/2 small red onion
- 2 tablespoons yoghourt
- Parsley
- Pepper
- Broad Beans
- Optional: nuts
Method
- In a large-sized bowl mix together the cabbage, apples, onion and parsley.
- Add the mayonnaise, yoghourt and then season with pepper.
Blackcurrant muffins
Ingredients (makes 12)
- 140 g Caster Sugar
- 200 g Plain Flour
- 1 teaspoon Bicarbonate of Soda
- 100 ml Natural Yogurt
- 2 Eggs beaten (large)
- 140 g Melted Butter cooled
- 1 teaspoon Vanilla Extract
- 150 g Blackcurrants fresh or frozen
- Option: add nut
Instructions
- Preheat the oven to 190°c and line a 12 hole muffin tin with muffin cases.
- Place the dry ingredients in a large mixing bowl and stir to combine.
- (140 g Caster Sugar,200 g Plain Flour,1 teaspoon Bicarbonate of Soda)
- Whisk together the wet ingredients and vanilla extract until you get a smooth batter, then carefully mix this into the dry ingredients.
- (100 ml Natural Yoghourt,2 Eggs,140 g Melted Butter,1 teaspoon Vanilla Extract)
- Fold through the blackcurrants.
- 150 g Blackcurrants,100 g White Chocolate Chips
- Divide the muffin batter between 12 paper muffin cases in a 12 hole muffin tin, and bake in a preheated oven for 16 -18 minutes until golden brown. Allow the muffins to cool on a wire rack for 10 minutes before tucking in (if you can wait that long!).
Grow Dundee 