Mediterranean hasselback potato with coleslaw and blackcurrant muffins – Everyone’s kitchen

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


  • 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


  • 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


  • 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


  • 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!).

Published by Nadegegrows

Garden Assistant/Tend and Share project worker

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