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Wonderful (8)

Have a wonderful Weekend and Week

10900602294?profile=originalHave a wonderful Weekend and Week. Sending out Love and Light to all friends and Members here. Blessings. Melodie

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In my soul, compassion for life.
In my solar plexus, longing for enlightenment.
In my heart, awareness of self as God.
In my third eye, alignment and obedience to God’s will.
In my throat, the will to serve life.
In my base, the raising of the Mother light.
Through my soul, I put suffering into the flame.
Through my solar plexus, I put karma into the flame.
Through my heart, I shepherd life with the gifts of the Holy Spirit.
Through my third eye, I renounce the ego and become one with life.
Through my throat, I fulfill the law and deliver souls.
Now, in my crown, I and my Father are one.
Now in my crown, I AM awake.
Now in my crown, I AM the Buddha, the I AM THAT I AM.
This, I now manifest as gentleness.

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Anugama - Shamanic Dream - Shamanic Dream.

http://youtu.be/Ms4BzTrQWc8

Anugama – River

http://youtu.be/wbCMeF4kk1I

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Wishing you a wonderful Weekend, and a week full of Love and Light

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“Love so joyfully and freely given can never be taken away. It is never truly gone.”
― Cameron Dokey, Before Midnight: A Retelling of "Cinderella"

10900592683?profile=original

Anugama - Spiritual Environment (Healing) 1986 [HD]

http://youtu.be/xt--HC67JOY

10900592683?profile=original

“Everybody in this life has their challenges and difficulties. That is part of our mortal test. The reason for some of these trials cannot be readily understood except on the basis of faith and hope because there is often a larger purpose which we do not always understand. Peace comes through hope.”
― James E. Faust

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The plant that could cost you your home

The spread of Japanese knotweed is cause for concern for all homeowners

If, like me, you are not particularly green-fingered, you might think that one plant looks pretty much like another. In which case you are in danger of missing a silent assassin gaining strength within your garden.


Japanese knotweed looks like lots of other weeds to the untrained eye, but it has the power to ruin your home and cost you thousands of pounds.


Pity the couple in Hertfordshire that were told a couple of years ago that their £300,000 four-bed home needed to be demolished in order to treat the scourge of Japanese knotweed that had penetrated their walls.


The plant had spread from waste ground near the newly-built property and quickly advanced the length of the garden to enter their home through walls and skirting boards. Surveyors told them that the value of the property had dropped to just £50,000, and that the only way to effectively remove the scourge was to knock the house down, treat the plant and then rebuild.


And imagine the disappointment of the home seller who saw his deal fall through within weeks of exchange because a tiny 3cm piece of Japanese knotweed had been found in his garden. His buyer’s lender panicked and refused to lend the mortgage.


These are clearly extreme examples but Japanese knotweed is almost always a problem for homeowners (and potentially their neighbours).

What exactly is Japanese knotweed?

Japanese knotweed has been in the UK since the 1800s, having been introduced as an ornamental plant by the Victorians.


It looks pretty innocuous, like many plants or weeds, and is described by the Environment Agency as lush green in colour with shovel shaped leaves and a stem that looks like bamboo. It also produces white flowers in autumn and grows rapidly, up to 10cm a day.


It spreads like wildfire through its stems underground, growing a metre in a month and potentially causing heave below buildings.


Once the concrete or tarmac cracks from the heave, the plant has a way into your home, working its way through the tiny gaps and potentially causing structural damage or blocking drains. It’s the most invasive plant in the UK and very persistent indeed.

What to do about it?

Whatever you do, don’t ignore it. Japanese knotweed grows rapidly and if it infects your neighbours’ gardens and properties you could be liable for damages. So if you see it in your garden, deal it with properly and quickly.


You need to focus on stopping the plant spreading and getting rid of it. Believe it or not the Environment Agency takes this problem so seriously it has produced a knotweed code of practice to guide those involved in the disposal of the plant through the specific measures that should be undertaken.


It’s targeted towards firms that are involved in the disposal of the plant, but if you have Japanese knotweed on your land it is still essential reading, as it will give you an idea of what you should expect any professionals you employ to be doing.


Key things to be aware of are:


• If you are having the weed fully excavated and disposed of, any contractor you employ needs to be registered with the Environment Agency as a waste carrier. The agency’s website also allows you to search for contractors in your area on its Waste Directory.


• You can also treat the knotweed more slowly with a combination of herbicide treatment and careful excavation if you have no urgent need to get rid of it. But this will take at least three years and you will still have to dispose of the soil in line with the code of practice mentioned above. Plus you should still get a qualified person to carry out the treatment and if you live near a river or stream, you need permission from the Environment Agency before using any chemicals.


• You can burn the waste from Japanese knotweed but you should inform your Local Authority and pay heed to best practice guidelines.


• Soil containing burnt remains of Japanese knotweed may also be buried on the site where it was produced, but very specific guidelines need to be adhered to. Plus you need to inform the Environment Agency a week in advance if burying the waste from your knotweed.


As you can see, there are a lot of hoops to jump through to get rid of this plant properly and it’s little wonder many people pay a contractor to ensure the job is done properly.


But what should you do if you notice this plant and you are about to sell your home? Do you need to go through all of these measures first, or can you sell up with the knotweed in your garden?


Or can you take a risk and just cut it down the day before the viewings and the survey and hope for the best? No!

Be upfront

To be blunt, if you are trying to sell your home and you discover Japanese knotweed in your garden, it is likely to cause you problems. Some buyers won’t touch a house if they know this plant is in the garden, or even neighbouring gardens. And even those that are willing to deal with it may find their mortgage lender will not offer them a loan once they learn of it, because of its potential to cause damage.


But it’s not all bad news. According to the Council of Mortgage Lenders many lenders will now consider lending on a property with Japanese knotweed (and they expect their surveyor to spot it during the valuation). They usually consider applications on a case-by-case basis and look for evidence of an initial treatment, with a commitment to an ongoing treatment programme.

Another reason not to contemplate hiding the presence of Japanese knotweed in your garden is that the Property Information Form used during the property sale transaction has recently been updated to specifically ask a question about it.


However, if you lie on this form you are leaving yourself open to a misrepresentation claim from your buyer, since the documents form part of the pre-contract enquiries and are legally binding.


Japanese knotweed can be a major problem for homeowners but it can also be dealt with if caught early and treated effectively by an experienced contractor. If you have the weed in your garden, tackle it head on because, one thing is certain, it won’t go away without a fight!

 

 

Japanese Knotweed Recipes
last modified September 05, 2008


After harvesting this thug, try some of these delicious recipes.


Recipes Utilizing Japanese Knotweed (Polygonum cuspidatum)

Applesauce-Knotweed Cake

For this recipe, you’ll need to harvest Japanese Knotweed stalks at the “wild rhubarb” stage, which typically shows up around the end of April in the Boston area.

Look for stalks about 18-24 inches long, select the fattest stalks you can (at least 3/4 inch in diameter – they’re easier to peel that way), cut at ground level, lop off the top cluster of leaves and bring the stalks home.

Once you’ve got them home, peel the very outer layer (which is stringy) off of each stalk;

Japanese Knotweed stalks are hollow, though, so don’t peel too deeply or all you’ll have left is the hole.

You can eat the peeled stalks raw if you want (their tart, juicy, crunchy texture and flavor is somewhat like that of a Granny Smith apple), or just chop them up for use in the recipe below or just about any other recipe calling for rhubarb.

Ingredients

• 3 eggs
• 1 1/4 cups granulated sugar
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1 cup plain applesauce
• 4 firmly-packed cups peeled Japanese Knotweed stalk pieces

(chop or knead the peeled stalks into small pieces <1” long).

1/2 cup chopped walnuts

• powdered sugar Preheat oven to 350ºF. Grease a 13” by 9” baking pan.

Beat eggs, sugar, salt and vanilla in a large mixing bowl until blended.

In the meantime, mix the flour, baking soda and spices together in a separate bowl.

Add the flour mixture to the mixing bowl, then add the applesauce, knotweed pieces and walnuts and mix until blended.

Pour the batter into the greased baking pan and spread evenly.

Bake at 350ºF for one hour, then remove from the oven and cool on a wire drying rack.

Dust the top with powdered sugar.

Serve warm or cold.

Makes 15 good-sized servings.

Any leftovers can be stored in the refrigerator for use in the next few days or frozen for longer storage.

Go Anywhere Knotweed Squares

You’ll need to harvest Japanese Knotweed stalks at the “wild rhubarb” stage for this recipe, which typically shows up around the first week of May in the Boston area.

Look for stalks about 18-24 inches long, select the fattest stalks you can (at least ¾ inch in diameter – they’re easier to peel that way), cut at ground level, lop off the top cluster of leaves and bring the stalks home.

Once you’ve got them home, peel the very outer layer (which is stringy) off of each stalk; Japanese Knotweed stalks are hollow, though, so don’t peel too deeply or all you’ll have left is the hole.

You can eat the peeled stalks raw if you want (their tart, juicy, crunchy texture and flavor is somewhat like that of a Granny Smith apple), or just chop them up for use in the recipe below or just about any other recipe calling for rhubarb.

Ingredients For bottom crust:

• 1 cup flour

• 1/3 cup confectioners sugar

• 1/3 cup butter (cold) For filling:

• 2 eggs, lightly beaten

• 1 cup sugar

• 1/4 cup flour

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• 1/2 teaspoon allspice

• 1/2 teaspoon grated nutmeg

• 3 firmly-packed cups peeled Japanese Knotweed stalk pieces (chop or knead the peeled stalks into small pieces <1” long) Preheat oven to 350ºF.

Grease an 11” by 7” by 2” baking pan.

Put crust ingredients into a food processor and pulverize until mixture resembles coarse crumbs.

Press into the bottom of the baking pan and bake at 350ºF for 12 minutes.

To make the filling,

place all the ingredients except the Knotweed into a bowl and mix together; then stir in the Knotweed pieces.

Pour filling mixture over the warm crust and spread evenly.

Bake at 350ºF for 35-40 minutes or until a toothpick stuck into it comes out clean.

Cool on a wire rack.

Cut into brownie-sized pieces and serve warm.

Any leftovers can be stored in the refrigerator for use in the next few days or frozen for longer storage.

Russ Cohen’s Sour Cream Knotweed Crumb Cake

You’ll need to harvest Japanese Knotweed stalks at the “wild rhubarb” stage for this recipe, which typically shows up around the first week of May in the Boston area.

Look for stalks about 18-24 inches long, select the fattest stalks you can (at least ¾ inch in diameter – they’re easier to peel that way), cut at ground level, lop off the top cluster of leaves and bring the stalks home.

Once you’ve got them home, peel the very outer layer (which is stringy) off of each stalk; Japanese Knotweed stalks are hollow, though, so don’t peel too deeply or all you’ll have left is the hole.

You can eat the peeled stalks raw if you want (their tart, juicy, crunchy texture and flavor is somewhat like that of a Granny Smith apple), or just chop them up for use in the recipe below or just about any other recipe calling for rhubarb.

Ingredients For cake:

• 1 1/2 cups granulated sugar

• 3/4 cup butter, softened

• 3 eggs

• 1 1/2 teaspoons vanilla extract

• 2 1/2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 3/4 teaspoon salt

• 1 cup dairy sour cream

• 5 firmly-packed cups peeled Japanese Knotweed stalk pieces (chop or knead the peeled stalks into small pieces <1” long), tossed with 1/2 cup flour,

1 teaspoon cinnamon,

1/4 teaspoon nutmeg and

1/4 teaspoon allspice in a bowl

For topping:

• 1/2 firmly-packed cup brown sugar

• 1/4 cup all-purpose flour

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon allspice

• 1/4 cup cold butter, cut up into small pieces Preheat oven to 350ºF.

Grease a 13” by 9” baking pan.

Cake:

Beat sugar and butter in a in a large bowl on medium speed until blended.

Add eggs and vanilla and beat until creamy.

Mix flour, baking powder, baking soda and salt in a bowl,

then add to the creamed mixture alternatively with the sour cream, mixing well.

Stir in the floured/spiced Knotweed pieces and mix well, then pour the cake batter into the baking pan and spread evenly.

Topping:

Place brown sugar, flour and spices into a food processor and pulse until well-blended;

then add the cold butter pieces and pulse until the entire topping mixture is uniformly crumbly.

Sprinkle the topping evenly over the batter.

Bake at 350ºF for 50-60 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.

Cool on a wire rack; serve warm.

Makes 15 good-sized servings.

Any leftovers can be stored in the refrigerator for use in the next few days or frozen for longer storage.

More info about Russ Cohen’s schedule of public foraging programs: http://users.rcn.com/eatwild/sched.htm More info about Russ’ foraging book, Wild Plants I Have Known…and Eaten: http://users.rcn.com/eatwild/press_release.htm More info about Russ Cohen: http://users.rcn.com/eatwild/bio.htm

Japanese Knotweed Recipe - Knotweed Summer Rolls

Since Japanese knotweed (Polygonum cuspidatum) is so common and highly invasive here in southern New England, it is easy to find in quantity in the early spring.

It is best picked as a tart, toothsome shoot before it gets much bigger than 8" tall.

As it grows, it get tough and stringy and more difficult to incorporate into a recipe.

We have made quite a few sweet recipes with knotweed, like dessert bars, jelly and tapioca.

Here is a savory idea made with raw, sliced knotweed shoots to eat as part of an early spring, edible weed dinner.

We added some other spring edibles as well, all of which are optional or have similar common substitutes.

Any Thai style sweet-sour-spicy dipping sauce is great on the side, and most of the more exotic ingredients are available at an Asian grocery store.

To dip and soften the rice paper wrappers, I use a large pie plate filled with warm water.

It is a good idea to have extra wrappers, since they may rip. Depending on how full you make the wrappers, there will be 6-8 rolls.

Japanese Knotweed Summer Rolls makes 6-8 rolls

6-10 8" Vietnamese rice paper wrappers
3 oz. bean thread noodle cakes
1 c. thinly sliced Japanese knotweed shoot stems
1/2 c. chickweed greens, or parsley and cilantro leaves
3 Tbsp dandelion flower petals
2 Tbsp chopped ramps leaves, or chopped scallions
4 Tbsp shredded carrots


Thai dipping sauce

1. Soak the bean thread noodles in hot water for 10 minutes, until they soften. Rinse and drain well.
2. In a bowl, add the chopped knotweed, chickweed greens, dandelion petals, ramps, and carrots to the bean thread noodles. Toss well.
3. Soften the rice paper wrappers in warm water for about 15 seconds until they are pliable. Place on a smooth surface.
4. Take about 1/2 cup of the noodle filling and place it in the center of the top third of the wrapper. Fold over the top of the wrapper to cover the filling, then fold in the two sided toward the center. Now roll the filled wrapper towards the bottom, enclosing the filling completely. This may take some practice!
5. Chill the summer rolls for 15 minutes, and serve with a spicy-sweet Thai dipping sauce.

Japanese Knotweed Recipe - Knotweed Dessert Bars

We put his recipe up last year, but it really is good and the knotweed is at the optimum height right now. This should be made ideally with the thickest, but shortest stalks you can find so they will be fleshy without any woodiness.

Japanese Knotweed Dessert Bars makes a 11" x 7" pan

Crust:


1 c. flour
1 c. confectioners sugar
6 T cold butter

Filling:
2 large eggs, beaten
2/3 c. white sugar
1/4 c. flour
1 tsp. vanilla
1 tsp. ground cinnamon
1/2 tsp. grated fresh nutmeg
3 c. chopped knotweed stalks, leaves removed

1. Heat the oven to 350°F. Grease the 11" x 7" baking pan.

2. In a food processor, pulse the crust ingredients together to resemble coarse crumbs. Press the crumbs into the bottom of the pan evenly. Bake the crust for 12 minutes.

3. For the filling, combine the eggs, sugar, flour, vanilla, and spices with a whisk. Stir in the chopped knotweed pieces and coat them evenly. Pour the filling mixture over the warm crust and spread it evenly.
4. Bake 30-40 minutes, until the egg mixture is set and a toothpick inserted in the middle comes out clean. Cool. Cut into 1" squares and serve.

Unbaked Knotweed Bars

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Have a wonderful Weekend, and week ahead Dear Friends and Members of Shamballa. Love and many Blessings. Melodie

Chinese New Year is a foodie heaven


Culinary delights and recipes of the Chinese Spring Festival

By James Lawrence | Yahoo! Contributor Network

Yahoo! Contributor Network - The famous Peking Duck!

Chinese New Year is a foodie heaven


China is famously obsessed with food, and at no other time is this more apparent than during the country's New Year or Spring Festival.

This centuries old traditional of marking the end of the winter season is today still a family-focused affair.

Different regions embrace their own traditions of marking the start of the spring and ensuring that good fortune and prosperity will be enjoyed by their loved ones with the giving of Hong Bao (red envelopes filled with money).

Yet, despite the regional variation, one factor does unite every family across China and Chinese communities across the globe, which is, of course, the importance of food.


Indeed, when probing the background of this colourful and vibrant festival, it's worth remembering that this is a land where work, play, romance, business and family all revolve around good nosh.

Meals are not simply about satisfying hunger, they are a vital part of the Chinese social fabric: business deals are struck and friends are made over Dim Sum and Peking Duck.

It is literally always considered the first priority during social occasions - when the Chinese meet their usual greeting is 'Ni Chifan le ma?' - 'Have you eaten yet?'


So, unsurprisingly the key element of the Chinese New Year involves families gathering to feast on New Year's Eve, before enjoying a week-long holiday, celebrating the arrival of spring with fireworks, parades, and more fireworks! The festival begins on the stroke of midnight on the first day of the Chinese lunar month, and can fall anywhere between January 20 and February 19. The ancient Chinese lunar calendar dictates that the New Year begins on the first night of a new moon after the sun enters Aquarius. In the UK this year it will fall on February 10th.


The origins of this festival in the Chinese Calendar are complicated, but in essence popular myth states that in Ancient China a monster known as Nian would devour villagers on New Year's Eve, until a God disguised as an ordinary man asked Nian to devour other monsters in the region, before departing together. The villagers, grateful for being given a peaceful existence, were told to use fire and the colour red to warden off any beasts that should return. This is, of course, an entertaining yarn but ultimately no one really understands for definite the historical origins of the festival.


But then, most Chinese won't worry too much about how it all began and will just enjoy the colourful celebrations and New Year's Eve feasting that involves such treats as duck, lobster (especially in the south) and of course, the vital spring rolls.

For those of you who are planning to celebrate at home, here are some of the more traditional dishes and festive treats to serve on New Year's Eve:


Chūn juǎn recipe (Spring Rolls)
Arguably the most famous Chinese dish of all, spring rolls are named precisely because they are traditionally consumed during the New Year celebrations. You can buy the pastry today at supermarkets, as starting from scratch is quite a messy effort! Vary the filling as you like and feast on this delicious Chinese treat.


Jiaozi recipe (Chinese Dumplings)
The ubiquitous Chinese dumplings are always served over the Spring Festival and originally hail from Northern China, where traditionally the pastry is shaped as money, to bring good fortune and wealth for the year ahead. Making them from scratch is something of a labour of love; requiring time and a lot of patience but again, you can purchase them from select stores. If you are going to do it the hard way, make a large batch and freeze them in advance for your party.


Beijing Kaoya recipe (Peking Duck)
Everyone's favourite Chinese dish, Peking Duck at its finest is simply exquisite: tender, aromatic duck breast wrapped in pancakes accompanied by plum sauce is a moreish proposition. No wonder it soon disappears from the table at restaurants! Purists will say that only in Beijing can you sample the real deal: in the Chinese capital the ducks are roasted in ovens fired up with fruit tree wood. For the rest of us, try the recipe above.


Lo hon Jai recipe (Buddha's Delight)
A fantastic vegetarian dish that consists of over 18 different types of vegetables cooked in soy sauce until they are tender, sometimes with the addition of seafood or egg. The ingredients vary depending on which region is doing the cooking. The above recipe is a classic version of the dish.


Niangao recipe (Chinese New Year Pudding)
The perfect way to end your New Year's Eve feast, Niangao is a rich, sticky, rice pudding that is most often consumed in Eastern China. It is not hard to make and will impress your sweet toothed guests no end. It can be baked or steamed, depending on your preferences but baking is easier, as you don't have to stand fretting over the stove.


Màn màn chī!
Celebrating Chinese New Year in London
Also, don't forget the New Year's Eve parade in London, which begins in Trafalgar Square at 10:00am on Sunday.

There will also be performances from local schools and community groups on a stage in Shaftesbury Avenue and naturally, food stalls and festivities galore in China Town.

Finish the day with the glorious Fireworks display at 5:55pm.


Happy Chinese New Year!

Chinese New Year is a foodie heaven

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Being in love is a wonderful thing.

 

Everyone needs and deserves to feel that kind of love from both sides -- to love and be loved.

 

But love can be complicated these days . . .

 

Well, I suppose it may have always been at least a little complicated, but it's often more complicated in this modern age, because our lives are more complicated now.

 

And even when we are in love, it can be a challenge to make a relationship work in ways that are satisfying to both partners.

 

A recent poll of couples reported that only 30% consider themselves to be even "semi-happy."

 

That seems like a terrible shame, to have found a mate who feels like the right person for you, and still not be fulfilled in the relationship.

 

But this is a problem that has many solutions, and my wonderful friend Arielle Ford has gathered together 50 experts she thinks have discovered quite a few of them. And now, to celebrate the promise and possibility of the new year, she wants to share them all with you.

 

Announcing The Art of Love Relationship Series << A No-Cost Online Event

 

If you don't already know Arielle, she is the bestselling author of The Soulmate Secret and Wabi Sabi Love, as well as a genuine love ambassador to the world who has been known to put together extraordinary love-focused events in the past, and is always trying to outdo herself.

 

And in classic Arielle style, your cost for this incredible 10-day, relationship-boosting event is exactly . . . nothing.

 

Join her here to share in the experience:

 

The Art of Love Relationship Series << Join Arielle Here

 

Starting on Tuesday, February 12th, you are invited to be part of these 10 days of life-changing focus on creating the loving and authentic partnership of your dreams.

 

Here are just a handful of the 50 love and relationship experts you'll hear from during the series: John Gray, Harville Hendrix, Marianne Williamson, don Miguel Ruiz, Alison Armstrong, Jack Canfield, Katherine Woodward Thomas, Gay Hendricks, Katie Hendricks, Arielle Ford, Craig Hamilton, Claire Zammit, Debbie Ford, my good friend Jean Houston, and . . . me (though I am anything but an "expert" on relationships, I have been told some wonderful things in my conversations with God about "Making Love a Spiritual Journey").

 

The whole Art of Love Relationship Series has been designed to help singles preparing for love, as well as couples who want to deepen their connection to each other, improve their intimacy skills, learn immediate and productive conflict resolution, and so much more.

 

Register Now and Reserve Your Spot for the No-Cost Art of Love Relationship Series

 

And Arielle has added another fun new twist to this event:

 

For a limited time, when you register you'll receive an exciting"GIFT BAG," giving you INSTANT ACCESS to 6 powerful audio/video seminars and eBooks containing wisdom from respected experts, including Dr. Diana Kirschner, Alison Armstrong, Dr. Sheri Meyers, Dr. Tammy Nelson, Susie & Otto Collins, and Harville Hendrix, Ph.D. & Helen LaKelly Hunt, Ph.D.

 

PLUS you'll also have the opportunity to be placed into a drawing to win one of FOUR iPod Nanos pre-loaded with all The Art of Love Relationship Series seminars for you to listen to anytime you want.

 

Winners will be announced throughout the 10-day series.

 

Register for the NO-COST Art of Love Relationship Series here << get immediate access to the bonuses and enter to win one of the fully loaded Art of Love iPod Nanos

 

I hope to "see" you there!

 

Love,

                       

P.S. Remember, just for registering, you get access to the Limited-Time GIFT BAG filled with the most up-to-date advice on lifting your relationship and love life even higher.

 

The NO-COST Art of Love Relationship Series << Join Here

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Some wonderful Recipes for potato dishes

Kerala Potato CurryYou will need3 tbsp sunflower or groundnut oil2 large onions, finely chopped1 cinnamon stickSeeds from 8 cardamom podsBay leaf5cm chunk root ginger, peeled and very finely chopped2 green chillies, halved, deseeded and finely chopped4-5 plum tomatoes, chopped500g potatoes, peeled and cut into cubes400ml coconut milkSalt and pepper50ml full-fat milk (optional)2 tbsp chopped corianderMethod1. Heat the oil in a medium-sized saucepan and sauté the onions over a medium heat, until they are soft and golden. Add the cinnamon stick, cardamom, bay leaf, ginger and chilli, and cook for another three minutes or so, then add the tomatoes and cook for another four minutes, stirring from time to time.2. Add the potatoes and the coconut milk, season and cook for 15 minutes over a medium heat, until the potato is completely tender. Judge whether you want the dish to be soupy or thick – if you want it to be soupy, then add the milk. If you add more milk, adjust the seasoning.3. Scatter with the coriander and serve. lessPommes AnnaYou will need500g large potatoes40g butter250g onions, peeled and thinly sliced75g beef dripping125g mature Cheddar cheese, gratedSea salt and freshly ground black pepperMethod1. Preheat the oven to 190°C/375°F/gas mark 5. Peel and thinly slice the potatoes on a mandolin, or the slicer on the side of a cheese grater. Melt the butter in a pan and gently cook the onions over a medium heat for about 10 minutes until they soften.2. Heat half of the dripping in a heavy-based frying pan (preferably ovenproof and ideally non-stick). Remove from the heat and arrange a layer of the sliced potatoes in the pan, then build up layers of onions, cheese and potatoes, seasoning them and finishing with a layer of potatoes.3. Return the pan to a medium heat and fry until the bottom layer begins to colour. Put the rest of the dripping on top of the potatoes then put the pan into the oven. (If your frying pan isn't ovenproof, then slide the potato cake on to a baking tray.)4. Bake for 45 minutes until golden brown, increasing the temperature to 220oC/425oF/gas mark 7, for the last 10 minutes to brown the top. Loosen the sides of the cake with a palette knife and carefully invert on to a warm plate to serve. lessPotato Cubes with Crispy Bacon and Herb GremolataYou will need650g small baking potatoes, peeled and cut into 1cm cubes4 tbsp chopped mixed herbs, such as tarragon, parsley and chivesZest of ½ lemon100g fresh white breadcrumbs2 egg whites, lightly beaten125g smoked bacon, chopped into small pieces3 tbsp vegetable oilSalt and freshly ground black pepperMethod1. Place the potatoes in a pan, cover with cold water, then add a little salt and bring to the boil. Reduce the heat and simmer until the potatoes are almost but not quite cooked. Drain in a colander and cool slightly.2. Mix together the herbs, lemon zest and breadcrumbs and season with salt and pepper. Season the potatoes, then dip them in the beaten egg whites and coat in the herb crumbs.3. Heat a dry frying pan, add the bacon and fry for two to three minutes, until golden and crisp. Remove with a slotted spoon and keep warm. Add the oil to the pan, then add the potatoes and fry until golden all over. Return the bacon to the pan, toss with the potatoes and serve immediately.Tip: Always use your own fresh white breadcrumbs rather than buying the commercial variety that look and taste like sawdust. To make your own, simply place the bread (crusts removed) in a food processor or blender and blitz to a fine texture. LessPotato Fontina Cheese and Thyme PizzaYou will need120g small waxy potatoes2 white pitta breads, opened and separated into 4 halvesOlive oil80g fontina or taleggio cheese1 tbsp fresh thyme leavesSea saltMethod1. Cook the potatoes (no need to peel them), until just al dente.2. While the potatoes are cooking, preheat the oven to 180°C/350°F/gas mark 4. Place the pitta breads rough-side up on a baking tray and brush the top of each – right to the edges – with a little olive oil.3. Cut the cheese into thin slices and lay over the breads. Then, slice the potatoes, as finely as you can, into rounds, and divide evenly between the pizzas. Scatter with thyme and a little salt, then bake in the oven for 10 minutes, until they’re golden and crispy.Allow to cool on a rack before servingPotato GratinYou will need750g potatoes (Maris Piper or King Edward)300ml whipping cream1 whole garlic bulbSmall bunch fresh thyme, tied100g Gruyère, gratedCrushed sea salt and freshly ground black pepperMethod1. Peel the potatoes and, using a mandolin or very sharp knife, slice them very thinly. Cut the garlic bulb in half horizontally.2. Pour the cream into a large non-stick frying pan. Add the garlic and thyme. Warm the cream over a low heat. Add the potatoes, bring to the boil, reduce the heat and simmer, over a low heat, uncovered for 15–20 minutes, until the potatoes are soft but still have a little bite.3. Preheat the grill to high. Remove the halved garlic bulb and the thyme from the pan. Season well with crushed sea salt and freshly ground black pepper. Pour the cream and potatoes into a 24cm square gratin dish. Sprinkle over the grated Gruyère and grill under a high heat for two to three minutes until the Gruyère is melted, golden and bubbling. Leave to stand for two minutes before serving.TIP: If you’re not a vegetarian, you could add cooked smoked bacon lardons to the gratin before you grill itRosemary and Parmesan Baked Chunky ChipsYou will need4 large potatoes weighing about 200-250g each5-6 tbsp olive oil2 cloves of garlic, peeled and crushed2 tbsp rosemary leaves3 tbsp freshly grated parmesanMethod1. Preheat the oven to 200˚C / 390°F / gas mark 6.2. Halve the potatoes then cut each half into six or seven chunky chips. Place them in a pan of cold water, bring to the boil and simmer for three to four minutes then drain in a colander.3. Heat the olive oil in a roasting tray in the oven then add the potatoes, garlic and rosemary, season and roast for about 45 minutes, turning them a couple times during cooking, or until the potatoes are crisp and cooked through.4. Scatter over the parmesan and return to the oven for about 10 -12 minutesRosemary and Parmesan Baked Chunky ChipsYou will need4 large potatoes weighing about 200-250g each5-6 tbsp olive oil2 cloves of garlic, peeled and crushed2 tbsp rosemary leaves3 tbsp freshly grated parmesanMethod1. Preheat the oven to 200˚C / 390°F / gas mark 6.2. Halve the potatoes then cut each half into six or seven chunky chips. Place them in a pan of cold water, bring to the boil and simmer for three to four minutes then drain in a colander.3. Heat the olive oil in a roasting tray in the oven then add the potatoes, garlic and rosemary, season and roast for about 45 minutes, turning them a couple times during cooking, or until the potatoes are crisp and cooked through.4. Scatter over the parmesan and return to the oven for about 10 -12 minutesSavoyard Potato, Leek and Gruyere GratinYou will need300g leeks60g butter800g waxy potatoes, peeled200g gruyère cheese, gratedSalt and pepper400ml chicken stockMethod1. Preheat the oven to 200°C/400°F/gas mark 6. Remove the tough, darker leaves from the leeks and trim the top and bottom. Cut into thin rings and rinse well.2. Melt the butter in a heavy-bottomed pan and sweat the leeks, covered, until soft – for about 15 minutes. Add a tiny splash of water every so often, to make sure the leeks don’t burn. Butter a gratin dish (preferably a cast-iron one that conducts heat well).3. Slice the potatoes finely, using a mandolin or a very sharp knife, and place in the gratin dish in layers, alternating with the leeks and cheese. Season the vegetables well as you go along. Finish with a layer of potatoes in neat, overlapping slices. Sprinkle with cheese.4. Heat the chicken stock and pour over the vegetables. Bake for an hour, or until the potatoes are tender and the liquid has been absorbed. If the top gets too dark, cover it with foil.Tip: To prepare as a main course, add sautéed bacon and serve with a saladSaffron Potatoes with Onions and ChorizoYou will need900g small waxy potatoes3 onionsFreshly ground black pepper200ml good chicken stockGenerous pinch saffron strands250g chorizo, skin removed and cut into slices about 3mm thick1 tbsp chopped flatleaf parsley or corianderMethod1. Preheat the oven to 200°C/400°F/gas mark 6. Halve the potatoes lengthways and put into a shallow ovenproof dish. (Use a dish where the potatoes and onions can lie snugly together in a single layer, close to, but not on top of, each other.) Halve the onions, cut each half into four wedges and add these to the dish, too. Season.2. Heat the chicken stock and add it to the saffron. Stir to dissolve, then pour over the vegetables. Put into the oven and cook for 45 minutes, gently stirring the vegetables every so often. Add the chorizo halfway through the cooking time – you don’t need to do anything to it.3. When the cooking time is up, the vegetables should be tender and the stock should be absorbed (it’s fine if there is still a bit of liquid – you just don’t want a soup). Scatter with your chosen herbs and serve.Mark Hix’s Welsh onion cakeIf you are roasting a joint, I would strongly recommend you finish cooking it on top of the onion cake, so the juices are absorbed into the potatoes and onions.Serves: 4-6Preparation Time: 10 minutesCooking Time: 1 hour 15 minutesYou will need800g large potatoes, thinly sliced100g butter, melted, plus extra for brushing500g onions, slicedSalt and freshly ground black pepperMethod1. Preheat the oven to 200°C/400°F/gas mark 6. Wash the potatoes briefly in water and dry them on a tea towel or kitchen paper. Put them in a bowl, season with salt and pepper, and mix with the melted butter.2. Butter a shallow ovenproof serving dish and layer the potatoes and onions alternately, beginning with a layer of potatoes on the bottom and finishing with a neat layer of overlapped potatoes on top.3. Brush the top with a little butter, then cover with foil or a lid, and bake for one hour. Remove the foil, brush with a little more butter and cook for another 15 to 20 minutes, to allow them to brown.Recipe, Mark Hix. Photograph, Richard Jung. Food styling, Linda Tubby. Prop styling, Roisin Nield.
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