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Recipe: Vegan mash
If you love mashed potatoes but can’t or won’t eat dairy, this vegan mash recipe is for you. Even if you’re partial to traditional mash, you should give this version a go. People wanting to veganise the classic potato mash, which often contains butter, cream and/or milk, will use margarine and non-dairy milk instead. However, there is a better (read: healthier and tastier) way of doing it! A good vegetable stock (homemade or otherwise) and extra virgin olive oil add a ton of flavour and a silky texture to the mash. I used Dutch cream potatoes but you can use your favourite potatoes for this recipe. If you’re looking for…
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Recipe: Puré de espinaca (spinach mash)
Puré de espinaca is such an easy and middle-class recipe that I’m almost ashamed of posting it. But it brings warm memories of my childhood and of food from home. Eat with roast chicken, burger patties, fried eggs… whatever you fancy!
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Recipe: Swede garlic mash
Here’s an easy side dish that goes well with anything you would normally pair potato mash with. And here’s a mini-tutorial on how to deal with garlic in a quick and easy way. Refer to the numbers in the photo below. Separate cloves from the bulb. Chop the rough end (bottom end in photo). Split clove in half. Peel clove (this will be very easy now) and remove germ (that green stem in the middle, which is the cause of gut discomfort).
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Recipe: My mum’s roast chicken and mash with a twist
For the vast majority of the population, mum’s always the best cook. Even when I tease my mother because she never measures ingredients or because she has occasionally fallen asleep and let dinner burn, I will always think her food is the best in the planet. She learned to cook because she “had to” when she got married and even when she worked hard for 33 years of her life, she managed to have a delicious dinner on the table most days (when she actually cooked instead of reheating or frying some processed food-like stuff). One of the dishes my sisters and I love the most is my mum’s ultra-simple…
