Tag Archives: potatoes

Eat your greens: Potato salad with thyme and broccoli

potato salad with broccoli and thyme

Potato salad is a hazard for you daily calorie count? Not this one! Instead of mayonnaise or vegan mayonnaise alternatives, I used light soy joghurt mixed with a little soy cream for a light but still delicious dressing – trust me, you won’t miss anything. I also added one of my favourite vegetables – broccoli! It’s available pretty much all year round, easy to prepare and only needs to be simmered for about five minutes – perfect even for lazy people! (Not that I am ever lazy – ok, fine, I am.)

The young potatoes and broccoli work great together, and the light thyme dressing adds the perfect creamy yet savoury flavour you want in a potato salad. Even without mayonnaise! One last point: Depending on the brand of soy joghurt you use, you might want to add a little more lemon juice than I recommend in this recipe – sadly, some brands still add quite a bit of sugar to their soy products and you will need to balance this out with something sour. Just see what works best for you! Continue reading

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Creamy kohlrabi soup with roasted pumpkin seeds

kohlrabi soup with pumpkin seeds

Lately I’ve been posting a lot of recipes for sweet stuff, so I wanted to go for a savoury recipe this time. I had initially planed something different, but then I woke up yesterday with a severely sore throat, I wasn’t able to eat anything even remotely ‘chewy’ without it hurting like hell. So, I went for a hearty cream soup recipe, that went easy on my throat but was still filling enough to not leave me lusting for snacks afterwards. The second day my throat was slightly better (albeit I then entered the runny nose and achy bodyparts stage of this cold), so I topped the soup with some roasted pumpkin seeds – though it is delicious without them as well! Continue reading

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Apple celery root soup with thyme topping

apple celery root soup

Celery stalks is something I eat really often, 1) because I really love its fresh and crunchy flavour, and 2) because they are already in the perfect dip-and-munch shape and therefore perfect as a small snack when you are having a lazy moment. (Not that I would ever have any of those of course…) Root celery on the other hand is something I rarely buy, mostly because I too often think ‘why bother with a knobbly root if you can have crunchy stalks with pretty much the same flavour?’ Which is actually kind of discriminating against knobbly beings if you think of it.

So, this week I purposely bought a nice, lovely knobbly little celery root to make this special treat: apple celery soup. Don’t let yourself be fooled by the seemingly random fruit-vegetable combination – the flavours of apples and celery work perfectly together! Savoury, fresh and just slightly sweet – this soup will make you want to lick your plate clean! Just make sure not to use very sweet or mushy apples, crisp and slightly sour ones are the best choice for this dish. Also, even if you are feeling lazy, I would not recommend skipping the topping – it makes the soup go from ‘pretty good’ to ‘amazing’ in taste! But try it for yourself: Continue reading

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Guest post: Asparagus with mushrooms and potato wedges

asparagus and mushrooms with potato wedges

I know I haven’t posted anything for a while – I had a big exam coming up, and spend all my days with learning and working through old exam papers. Big fun, I tell you…

But meanwhile, I received an email with the first guest post for The Uni Cookbook from Annegret from Munich! Thank you a lot for the great recipe and the lovely picture! And here we go:

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Potato salad with ball pepper and apple

Potato salad

You need:

  • 250g potatoes
  • 2 eggs
  • 1 small red ball pepper
  • 1 small apple (sweet ones like Gala work best)
  • 3 tablespoons of joghurt
  • 1-2 tablespoons of low fat mayonnaise
  • 1 teaspoon of french mustard
  • some gherkins (with the vinegar)
  • parsley
  • chives
  • salt
  • pepper

First, boil the potatoes until they are done and the eggs until they are hard. Before the potatoes cool down, peel and cut them in cubes. Now peel the eggs and cut them in halves. Get the egg yolk out of the egg halves and put it in small bow. Mix it with the joghurt, the mayonnaise and the mustard and stir until creamy. Add a little from the gherkin vinegar, the herbs and some salt and pepper, then mix with the potatoes and the diced egg white. Chop the apple and the ball pepper in cubes and add it to the potato salad. Leave it in the fridge for at least one hour before serving.

Note: This serves two hungry students.

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Spinach-potato curry with chili

spinach-potato-curry with chili

You need:

  • 2 potatoes
  • 100 g spinach
  • 50ml vegetable stock
  • 50ml cream
  • 1 teaspoon of wheat flour
  • 1 teaspoon of curry powder
  • 1/2 chili pepper
  • garlic
  • vegetable oil
  • salt

Peel the potatoes and cut them in bite-sized pieces. Heat some oil in a pot and roast the potatoes gently for a few minutes. Add flour and curry powder and sweat it for a few seconds before adding the vegetable stock, some garlic and the diced chili pepper. Stir well and boil gently for 10 minutes. Now add the cream and boil for another 10 minutes. Meanwhile wash the spinach and cut huge leaves in half. Add it to the curry and boil for five minutes. Season to taste with salt and curry.

Note: Try to add some cashew nuts or use different vegetables if you are not a fan of spinach.

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Carrot-potato-shallot lasagna

carrot-potato-shallot lasagna

Recently I had a nice conversation in the Best student recipes! Facebook group with Markus Andri Gordon Wilde about one of his dishes: Potato pseudo-lasagne. Since I had some carrots left in my fridge I decided to create my own ‘pseudo-lasagna’ and took Markus’s dish as a starting point. This is what came out: Continue reading

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Vegetable casserole with potatoes

vegetable casserole

You need:

  • 2-3 potatoes
  • 1 ball pepper (yellow or red)
  • 100g broccoli
  • 100g cauliflower
  • 1-2 tomatoes
  • 50g mozzarella
  • 40ml cream
  • 30ml milk
  • 2 tablespoons of tomato purée
  • thyme
  • salt
  • pepper
  • garlic

Clean the broccoli, cauliflower and ball pepper, peal the potatoes and cut all in bite-sized pieces. Heat a pot with water and boil the potatoes and the cauliflower for 5 minutes. Blanch the broccoli and the ball pepper, drain the vegetables and put them in a casserole dish.

Now mix the cream, milk and tomato purée,  season with thyme, some garlic, salt and pepper and pour it over the vegetables. Now slice the tomatoes and arrange the slices on the top of the vegetables so they cover everything. Top it with the sliced mozzarella.

Roast it in the oven for about 20-30 minutes at 180 °C. If the cheese gets brown to fast, cover it with some aluminium foil.

Note: This dish serves two persons. Try to use other vegetables, like peas, beans or mushrooms.

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Roasted potatoes and aubergines with mint joghurt

roasted potatoes and aubergines wth mint joghurt

You need:

  • 2 potatoes
  • 1 small aubergine or 2-3 baby aubergines
  • 2-3 tablespoons of natural joghurt
  • olive oil
  • thyme
  • lemon juice
  • paprika
  • salt
  • pepper
  • garlic
  • dried mint

Dice the potatoe and the aubergine. Heat some olive oil in a pan and roast the potatoes for 10 minutes with some salt and pepper. Then add the aubergine and some thyme and roast for another 10 minutes. Season to taste with paprica and lemon juice. In the meanwhile, mix the joghurt with some salt, garlic and dried mint and stir until creamy. Serve the roasted vegetables with the mint joghurt.

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Creamy courgette-potato soup with garlic

Courgette-potato soup with garlic

You need:

  • 2 small potatoes
  • 1 courgette
  • 1 small shallot
  • 250ml vegetable stock
  • garlic
  • 1 tablespoon of cream cheese
  • 1 tablespoon of parmesan
  • olive oil
  • herbs de Provence
  • salt
  • pepper

Clean the vegetable and cut all in small cubes. Heat some olive oil in a pot and roast the shallot and the garlic gently for a few minutes, then add the potato and courgette cubes. Fry the vegetable for about five minutes, then deglaze with the hot vegetable stock. Boil the soup for 10-15 minutes, then melt the cream cheese into the soup and season with herbs de Provence, salt and pepper. Blend until creamy and serve it with fresh bread and a topping of grated parmesan.

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