Although I suppose it’s not technically a pie as it doesn’t have any pastry, this cheese and potato pie recipe certainly looks quite a bit like a pie so I’m going to stick with the name. It is baked in the oven like a pie and when you serve it cut into triangle shapes it also looks somewhat similar to a Spanish omelette, although the taste is quite different. In France they make it with lean bacon and it’s called a truffade. Whatever you want to call it, the result is very, very yummy and I can guarantee that everyone is going to want second or even third helpings so be sure you make plenty.
I’ve suggested using cheddar cheese in the recipe since it’s the easiest to find, but you can substitute any strong, hard cheese if you prefer. The French usually use tomme cheese, but I don’t know where to get that here in the UK. I’ve used Spanish manchego cheese on occasion and it tasted simply delightful.
You Need:
Steps:
Ready In:Â 60 minutes
Serves: Â 4-6
Difficulty: Â Â 2 out of 5
Continue readingThe first time I tried guacamole, I remember being intrigued by its green colour and greasy appearance.  After eyeing the bowl surreptitiously for at least half an hour, I finally got up the courage to give it a try.  I remember a smile instantly forming on my face as the first mouthful exploded in a rainbow of flavours and sensations on my unsuspecting tongue.  Spicy and smooth, tart and sweet, I had no idea such an incredible mixture of supposedly contrary tastes was even possible!
Ever since that mystical first time, I’ve been on an unending quest for the perfect guacamole recipe. This  version is definitely an excellent guacamole recipe, and I’ve even had more than a few compliments from my Mexican friends, so I must be on the right track.
One trick I’ve discovered along the way is how to keep the guacamole from turning brown as it tends to do not very long after making it. Â The secret is to put the avocado pits into the finished mixture. Â There seems to be some debate as to the effectiveness of this method. Some say it’s just an old wives’ tale, but I can attest to the fact that I’ve tried it repeatedly and it always seems to work just fine. Â Clingfilm placed firmly against the guacamole works quite well too.
You need:
Steps:
Ready In: 1 hour
Serves: 4
Difficulty: 2 out of 5
Note: Ever tried baked avocados? Just looking at the picture gets my mouth watering!
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