Pangasius and potatoes roasted in beer

We have this old recipe for pangasius fish cooked in beer with bacon, so now I upgraded it a little into a one course dish. In this new version the fish fillet is cut into little pieces and the bacon is also minced. I have to admit the result was quite delicious :)

Ingredients for 4

• 1 kg of potatoes
• 2 big pieces of pangasius fillet
• 10 leaves of rosemary
• 2 onions 
• 10 dkgs of sliced bacon
• 2,5 dl of lager
• salt and pepper

Cut the potatoes in quarters and put them into a pan. Add some salt and pepper. Get the onions and the bacon into a frood processor and grind them. Stir the mixture in the pan with the potatoes. Chop the rosemary fine and sprinkle it onto the potatoes. Cover the pan with tin foil and cook it in the oven at 200 deg Celsius until the potato is done. Then put the cut up fish fillet on top and pour the beer too. Cover it again and put it back in the oven for another 15 minutes. After that remove the cover and let the fluids disappear and the top of the potatoes become golden. 

Summer style potato with basil and tomato

Basically this is a copy of  the basil potatoes that my mum used to make when we were little. I asked her for the recipe many times but I always forget it, so now I came up with my own. My brain seriously stopped today while writing my essay so I needed something to get it to function again. However, it's a fact that with new potatoes, fresh basil and ripe tomatoes, you cannot really fail... :)

Ingredients:

• 6 new potatoes
• 2 ripe tomatoes
• half a red onion
• 10-12 leaves of fresh basil
• a hanful of fresh thyme
• 3 tablespoons of sour cream
• salt, fresh ground pepper
• a tiny bit of oil

Wash the potatoes but you can leave the skin on, if it's nice. Wash the tomatoes as well, and peel the onion.  What we need is to have equal sied potato slices, which is also true for the onin and the tomaotes. So slice everything up and then you can start puting together the dish. Pour a bit of olive oil into a heatproof dish and lay the firs layer of potatoes. Sprinkle salt and pepper on them. Lay a couple of slices of tomatoes on the top of the potatoes and some onion as well. Season it with the basil and the thyme. Continue with the layers until you run out of potatoes. The top layer has to be potatoes because the final step is spreading some sour cream on top. Put the whole thing in the oven for about an hour at 180 degrees, preferably covered with aluminium foil, which you can remove in the last 10 minutes so that the top can roast a bit. 

Rosemary - potato souffle with rosted vegetables and apples

It is very easy to make, perfect when you are in the middle of a big research for your university thesis for example, and you don't have too much time to cook. Potatoe might not be the lightest of food but if you have it with roasted vegetables, it's not too heavy.

Ingredients, serves 2

For the souffle

• 2 big potatoes
• 1 clove of garlic
• fresh rosemary leaves according to taste
• 5 dkg of cheese
• 3 tbl spoons of cream
• 1 dkg of butter
• 1 egg, yolk and white separated
• salt and freshly ground pepper

Peel and dice the potatoes. Cook them in salted water. When it's done, pour the water out and smash the potatoes with a fork. Add the butter and cream. Chop the garlic and the rosemary fine and add them to the potatoes. Grate the cheese and ad dhalf of it to the mixture. Let it cool for a bit and  then add the egg yolk. Beat the white and then mix it with the potatoes. Pour the mixture into the previously buttered souffle dishes and sprinkle the rest of the cheese on top. Put the dishes into a pan, pour some water into the pan and put it in the oven at 190 deg Celsius, until the cheese gets golden.

For the roasted vegetables

• carrots
• mushrooms
• apples
• dark wine vinegar

Peel the carrots, cut them in halves. Put them into a heatproof dish onto a bit of oil, add some water and cover it with tin foil. Start cooking them in the oven at 200 deg Celsius. Meanwhile wash the apples, cut them in halves, cut the core out and cut them in wedges. The mushroom also needs to be cut in wedges. When the carrots are half done, add the apples and mushroom, pour some wine vinegar onto them and cover it again with the foil. Cook them unti the apple becomes soft, then remove the cover and cook it another 10 minutes. 

Asparagus and potato tart

This recipe is from Jamie Oliver's show, "Jamie at home", more specifically from the second season, the episode about asparagus. Its quite easy and quick but really filling, we liked it a lot :)

Ingredients

• a packet of filo pastry
• 2 bunches of green asparagus
• 8-10 potatoes
• 2 dl of cream
• 10-15 dkg of grated cheese
• 3 eggs
•  2.5 dkg of butter, melted

Blanch the asparagus in boiling salt water in about 5-10 minutes. Peel the potatoes and cook them in salt water as well. While doing that, get the filo pastry, do a little bit of wallpapering with the melted butter on each of the layers, and lay them in the tart pan. Drain the asparagus and let it cool. Drain the potatoes as well and start mashing them in a dish. Add the cheese, the cream, salt and pepper and basically make mashed potatoes. Add the 3 eggs and mix the whole thing. Pour the mashed potatoes into the pan and lay the asparagus on top of it. Cover them with the rest of the melted butter so that it doesnt dry out in the oven. My tart spent 30 minutes in the oven at 180 C, but Jamie said 20 minutes, anyways you can always check it with a needle or knife. Allow it cool for 20 minutes, and serve it.