Indulge yourself – without the guilt!
I always crave a potato bake but I know that with each bite, the cream heads straight for my hips. Not good! So I decided to make this more healthy, yet equally delicious potato bake by replacing the cream with stock and adding a thin layer of parmesan as a topping. The thyme and onion add loads of flavour and in my opinion, this is as satisfying as its creamy rich cousin.
Healthy potato bake with onions and thyme
(4 – 6 portions)
1 kg potatoes, peeled and finely sliced (best to use a mandolin slicer)
200 g onions (1 big onion), peeled and finely sliced (again use your mandolin slicer)
leaves of three sprigs of fresh thyme
300 ml stock (you can use either chicken or vegetable)
freshly ground black pepper
50 g parmesan cheese, finely grated
Preheat the oven to 180 °C. Arrange the potatoes, onions and thyme in 40cm baking dish. Season with a little bit of salt and pepper – just be careful if you used store-bought stock – as it is rather salty. Pour over the stock and add the Parmesan cheese on top. Bake for an hour or until potatoes are soft and brown on top.
Watch me making this by clicking here.
Bon Appetit magazine listed the “Blondie” as one of the food trends of 2013 and I can only concur. This is decadence with a capital D. For too long chocolate brownies ruled the dessert roost – in all shapes and sizes … yet I dare to re-introduce the Cinderella cousin … the Blondie!
– Bon Appetit Magazine | Blond(ie) is the New Brown(ie)
For dessert snobs, blondies have always been a pale imitation of their darker inspiration. But now the fairer-hued bar is coming into its own. In New York, Stellina sells a Dirty Blondie with peanut butter and toffee. And in San Francisco,Black Jet Baking Co. adds brown butter and Maldon sea salt to set a new standard for what the classic un-brownie should be.
She is so sexy, sassy and delicious. I added all my favourite stuff … like white chocolate (you can give me white chocolate anyday and anytime – just LOVE it) + pistachio nuts + because I am in an Easter mood I added some marshmallow Easter eggs. This is my most adorable sweety thing at the moment – try it. She is a real treat!
- 2 Eggs
- 175g Demarera sugar (or you can replace this with Muscovado sugar)
- 1t Vanilla essence
- 100g Butter – melted
- 100g Flour
- ½t Baking powder
- 50g Pistachio nuts
- 100g White chocolate – cut into very small pieces
- 3-4 Marshmallow Easter eggs – cut into small blocks
- Sprinkle of Maldon salt
- To serve
- Crème Fraiche
- Preheat the oven to 180°C.
- Beat the eggs till foamy. Add the sugar bit by bit. Beat for about 2-3 minutes.
- Add the vanilla essence and then add melted butter, a little by little while beating.
- Mix the flour and baking powder and add to egg mixture. Fold in with spoon – don’t overwork the mixture.
- Add the Pistachio nuts, white chocolate, marshmallow eggs.
- Line a baking tray 20cm x 20cm with baking paper – add the dough and sprinkle with a bit of Maldon salt - bake for 35 minutes at 180°C.
- Let it cool down and serve with fresh raspberries and a dash of crème fraiche.