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Posts from the ‘Vegetable dishes’ Category

Broccoli Mash

My Broccoli Mash.

4 medium potatoes
8 broccoli florets
1 small onion
4 slices of streaky bacon
knob of butter
single cream

Peel and quarter the potatoes and add to a pan of cold salted water and bring to the boil.

Peel and chop the onion into very small dice and the same with the bacon and add to a frying pan with a little oil and fry until the onion just starts to brown and then set aside in a bowl.

Once the potatoes start to cook and become soft to mash add the broccoli florets for the last 5-10 minutes.

Drain the water from the potatoes and broccoli and add a generous knob of butter and a splash of single cream, salt and pepper to taste and mash to a smooth puree, using a mixer helps to obtain the best texture.

Stir in the fried onion and bacon bits to the potato and broccoli mash and serve with any meat or fish of your choice.

You can sprinkle some finely chopped fresh chives for decoration.

This is very very simple but sooooooooooo tasty:) Enjoy!


Spanish omelette

Spanish omelette


4 eggs

4 tbsp grated cheddar cheese

1/2 red pepper de-seeded and sliced

1tbsp oil

salt and pepper

1 tomato halved

2 tsp balsamic vinegar

Chopped fresh parsley for decoration


Firstly I cut the red pepper in half and removed the seeds. Then I sliced into thin strips and set aside ready for frying. Then I cracked four eggs into a bowl and added the four tablespoons of cheddar cheese and a sprinkle of salt and pepper and whisked thoroughly. Then I heated the frying pan until hot and added one tablespoon of oil and added the pepper and fried until soft for a couple of minutes. Next I added the egg mixture to the pan and cooked on medium heat making sure to push the egg mixture with a spatula to the middle so the liquid comes to the sides and cooks right through. This process ensures the top is cooked properly and no raw egg rermains. I cooked like this for approx five minutes or until the bottom of the omelette is golden and then I flipped to cook for just one minute on the other side. For serving I sliced a tomato in half using a zig zag line around the tomato. Then I sprinkled a little salt and balsamic vinegar onto the tomato. Finally I chopped some fresh parsley and sprinkled onto the omelette.

Spanish omelette


Stuffed peppers with potato wedges and tomato sauce


2 yellow peppers de-seeded

Wash and slice the top off the peppers being careful to leave the stalk in tact for decoration later. Deseed the peppers making sure no seeds are left inside. Cut the removed top of the pepper in half for decoration.

For the potato wedges:

4 potaoes washed and quartered
2 tbsp oil
1 tsp salt
1 tsp pepper

Wash and quarter the potatoes and in a bowl combine all the ingredients and toss the potatoes in the oil. Leave covered in the fridge for 10-15 minutes. Cook in a pre-heated oven at 200c for 30-45 minutes or until golden brown.

For the sauce:

1/2 onion chopped
2 cloves garlic chopped
1 can of tomatoes in juice
6 basil leaves chopped
pinch of salt
1/4 stick of butter
1 tbsp oil
pinch of sugar

Finely chop the onion and garlic and add to the hot oil with the salt and sugar. Fry for approx 5 minutes until onions are translucent and soft.
Add the canned tomatoes and chopped basil leaves and leave to simmer for approx 45 minutes or until the tomatoes have gone to a puree consistency.
Leave to cool for a few minutes and then pour into a blender with the butter and whizz to a smooth consistency.
Set-aside to re-heat later in a saucepan to serve.

For the garnish:

Chopped fresh parsley

For the stuffing:
300g mince
2 packets boil in the bag rice
1/2 onion chopped
Grated cheese
1 tbsp oil
2 cloves garlic chopped
salt & pepper

Finely chop the onion and garlic and add to the hot oil with salt & pepper. Fry for approx 5 minutes or until onions and soft and translucent.
Add the mince and paprika and fry until browned and mixed properly with the onion and garlic.
Boil the rice until aldente and once drained add to the frying pan with the mince and mix thoroughly and cook for 5 minutes. Set-aside to stuff the peppers when ready.

Spoon the stuffing mixture into the peppers and top with a spoonful of the tomato sauce. Arrange in an ovenproof dish and cover. Cook in a preheated oven at 180c for 45 minutes. Uncover the peppers and sprinkle with grated cheese and cook for a further 15 minutes or until cheese has melted. If necessary brown the cheese under the grill for colour. Spoon some of the heated tomato sauce on top of the cheese and sprinkle with chopped parsley. Arrange the potato wedges on the plate and sprinkle with chopped parsley. More tomato sauce can be drizzled on the top of the peppers or on the side of the plate if desired.