This year has been an amazing journey. I'm now teaching way out in the country and WHAT a revelation. I now know that John Deere tractors are green, New Hollands are blue and there is a tractor called Deutz Fahr and it's spelt...Deutz Fahr. I know that wearing shoes to school is an optional extra, even in the middle of winter...and polar fleeces are not necessary even in a 5 degree frost. Gum boots (Wellies) are essential and Gypsy Day is when people and cows in rural communities are on the move.
I've learnt loads about our community. At Cross Country (when the kids actually run across the country), I mentioned that I needed some firewood. within a couple of hours, it had been sorted for me and a few days later, a huge load of wood arrived in my backyard. When we go on trips...parents arrive in their 4 x 4s and people movers...to take our children wherever they need to go...no need for buses out there.
I've been on holiday for 2 weeks...I haven't really done much at all - and that's been great. I've watched loads of Foodtv...and tried a few things. Darren, my son (who is a trained chef) moves in with me tomorrow as he's now a qualified teacher and has scored a job at my school. I'm hoping that I can get my passion for cooking back now that it's not just me to eat my creations. So last night I made a wonderful potato dish I found on www.stuff.co.nz. I encourage you to look at it, then adapt it to the ingredients you have in your fridge. I didn't buy expensive cheese, rather, I used bits and piece I had in my fridge, Enjoy!
TartifletteRecipe adapted from Gourmet Traveller
50 ml olive oil
1 onion, finely chopped
100 g. lightly smoked bacon cut into matchsticks
125 ml dry white wine
6 waxy potatoes, such as desiree, cut into small cubes (leaving skin on)
100 ml pouring cream
250 g. Reblochon or any other washed-rind cheese
Fresh thyme, for decoration (optional)
1.Preheat oven to 180°C. Heat oil in large deep-sided frying pan, add onion and bacon and cook over low heat until onion is soft (5-10 minutes), add wine and cook until evaporated (2-3 minutes). Add potato and cook until tender (10-15 minutes), then season to taste. Add cream, cook for 1 minute and remove from heat.
2.Lay half the potato mixture in an 8 cup-capacity casserole or two 4 cup-capacity baking dishes, scatter over half the cheese, then repeat with remaining potato mixture and cheese. Bake until dish is golden and bubbling and potato is tender (30-45 minutes). Serve immediately with plenty of crusty bread.
If you have you own potato recipes, share them here!