Hasselback potatoes

A little bit of history before you start.


Hasselbackspotatis is the Swedish way of roasting potatoes. Its name comes from the Hasselbacken Restaurant, now attached to a hotel in central Stockholm.

Hasselbacken was first established in the 1700s as a tavern and was originally just a traditional red hut in the midst of a hazel thicket, which is how it got its name.

Restaurang Hasselbacken opened in 1853 in a grand new building. It developed a reputation for grandiose celebrations, which were enjoyed by Stockholm's rich upperclass.

Hasselbackspotatis were first served in the 1940s or 1950s and were an instant hit because not only do they taste really good, but they also look so stylish.

Shopping list:

4 medium or large potatoes, any sort will do.
4 tablespoons melted butter, olive oil, duck fat, bacon fat, coconut oil, or a mix
Salt
Pepper
Optional extras: minced fresh herbs, spices, grated cheese, bread crumbs, panko crumbs

TIP: To cut the potatoes, use a wooden spoon to avoid that you will cut all the way through.

How to cook it:

1.  Heat the oven to 190 degr. C with a rack in the lower-middle position.
2. Wash and dry the potatoes: Scrub the potatoes clean and pat them dry.
3. Cut slits in the potatoes, leaving the bottom intact:
4. Brush the potatoes with half the fat: Arrange the potatoes in a baking dish. Brush the potatoes all over with olive oil, including the bottoms.
   
5. Sprinkle with salt and pepper: Sprinkle the potatoes generously with salt and pepper.
6. Bake 30 minutes, then brush again with olive oil: Bake the potatoes for 30 minutes. At this point, the layers will start separating. Remove the pan from the oven and brush the potatoes again with olive oil — you can nudge the layers apart if they're still sticking together. Make sure some of the fat drips down into the space between the slices.
7. Bake another 30 to 40 minutes: Bake for another 30 to 40 minutes, until the potatoes are crispy on the edges and easily pieced in the middles with a paring knife. If you're adding any extras, stuff those into the slits and sprinkle over the top 5 to 10 minutes before the end of cooking. (Total baking time is 60 to 70 minutes for average potatoes; if your potatoes are on the small side or are larger, adjust cooking time accordingly.)
8. Serve immediately: These potatoes are best straight from the oven while the edges are at their crispiest.
   
   
   
   

   

   Ready to serve

   
   

Hummus, the video

This video is presented by Darren, in English, and edited by Franca. Hope you will like it. You'll never buy hummus again in the supermarket.

Ragout

The video is in Dutch with me presenting and husband and daughter filming. Our daughter (13) edited the video.  Many thanks and I hope you will enjoy it.

Hummus

One of the best dips ever from the southern countries and easy to make yourself. In this case my husband Darren made is.

Shopping list:

• 160 gr dry chickpeas
• 1 clove garlic minced (especially when it’s fresh, older ones use 2)
• 1 tsp fine sea salt
• 1 1/2 tbsp lemon juice
• 1/2 tsp ground cumin
• 6 tbsp tahini paste
• 200 ml cooking liquid
• extra virgin olive oil, for serving
• red pepper flakes, for serving
• fresh parsley

How do we cook it:

1.     Cook chickpeas: The night before soak chickpeas in plenty of water: water should cover the chickpeas by 1-1.5 cl. Next morning rinse and drain the chickpeas well. Transfer them to a cooking pan and put 2.5 times the water (about ½ liter for 160 g chickpeas). Cook covered on the lowest possible heat for about 1.5 hours (see the notes above to check for doneness). Drain, reserve the cooking liquid and wash the chickpeas in 2-3 changes of cold water.

2.     Make hummus: Combine all the ingredients in the food processor and pulse for a few minutes, or until the smooth silky paste. Taste and adjust lemon juice and salt to your taste; add more cooking liquid, if you prefer thinner hummus: mind you that hummus has a tendency to thicken in a few hours. Hummus keeps in the fridge for 3-4 days.

Nice with pitta bread, cucumber, carrots, celery

Meatloaf with Parma ham (American dish)

With the US preparing for the elections, we have prepared an American dish yesterday.  Inspired by Keukenliefde.
In fact our daughter Fleur (13) has cooked the whole meal for us.

Shopping list:



• 500g minced beef
• 1 tbsp ketchup
• 1 tbsp mustard (I used English mustard)
• handful chopped parsley (must be fresh, I had them from the garden)
• 1 shallot (I used onion)
• 1 clove garlic
• 1 egg
• 30 g breadcrumbs
• salt and pepper
• pinch of pili-pili herbs (beware, hot!) (I used cayenne)
• 2 packets of Parma ham

How to prepare it:

Peel the garlic clove. Put the ground beef in a bowl and squeeze the garlic clove above. Peel the shallot and chop finely him.  

Wash the parsley, pat dry and chop. Put all the ingredients except the Parma ham, with the mince and knead with your hands well.
Preheat the oven to 180 degrees.  

Lay the slices of Parma ham, slightly overlapping each other, on a chopping board. Shape with your hands an oval meatloaf and put it on the parma ham.  

Roll the meat gently into the Parma ham and place the meatloaf with the 'seam' down on a greased baking tray.
Bake for about 30 to 40 minutes in the oven until the meat is tender.  

Let the meatloaf cool slightly before slicing.

I've served with rosti (ready-bought ready) and a mild warm mustard sauce.

It was heaven!

I am sure that the left-over will be tasty on my sandwich later.