Comments on: Herby Boulangere potatoes recipe

By: Z

Sun, 13 Sep 2009 12:16:21 +0000

I referred to potatoes Boulangère on my blog a few years ago and no one had heard of it, not even the person living in France. I love it – much less rich than Dauphinoise and my mother used to cook it when I was a child, which is an added reason to enjoy it.

By: Joanna

Joanna — Thu, 10 Sep 2009 12:53:57 +0000

Sounds great and I think I will try it tonight along with some chanterelles and cranberries picked in the forest this morning along with some sweetcorn from the garden and a bit of local lamb. A way to celebrate – our tractor arrived today.

By: fn

fn — Wed, 09 Sep 2009 09:36:09 +0000

Hi Veronica

Your recipe sounds delicious – thank you.

Hi Ruth

Hope that you liked it. It’s the mint that makes all the difference.

Mandolins can be lethal…

Hello Jane

I haven’t heard of this recipe. Can’t wait to try it. Thanks.

By: Jane

Jane — Tue, 08 Sep 2009 17:13:47 +0000

Hi- This is one of my favorite potato recipes too but I use half milk, half stock a la Delia.

By: Ruthdigs

Ruthdigs — Tue, 08 Sep 2009 16:21:23 +0000

I have to try these potatoes tonight – sound fantastic!
Hope you’re on the mend soon Fiona, bet you’ve had enough of being confined to bed? Lots of good wishes at ya.
I can’t even watch people using Mandolins ever since Rick Stein sliced himself on tv with one – trusty Kenwood it is I think!

By: Veronica

Veronica — Tue, 08 Sep 2009 13:30:58 +0000

Yummy! I love potatoes done like this. If you are feeling rich, put a leg of lamb directly on the oven shelf above the dish of potatoes. The juices from the roasting lamb drip down onto the potatoes — even more gorgeous if you spiked it with garlic and rosemary first!

Recipe here — one of the easiest ways I know of treating people to a great meal.

By: fn

fn — Tue, 08 Sep 2009 13:16:47 +0000

Hi Michelle

Those Boulangere potatoes were very good – feeling much better this morning

Poteen would be great. In my dreams…

Hi S.o.L.

There is a great baked gammon recipe here – with pinapple and star anise

http://www.cottagesmallholder.com/?p=876

I used the slicing disk in the Magimix. We used to use a mandolin until Danny slipped and slimmed down a finger.

By: S.O.L.

S.O.L. — Tue, 08 Sep 2009 12:57:46 +0000

How did you cut them so uniformly thin? Do you one of those chefy things?

Also, I have tried to look but nothing is coming up on your recipes. But, I have a question concerning a gammon ham. We dont normally eat any form of pork or bacony type things in the house. I cant stand the smell of it cooking. no not pregnant….

How do you cook gammon hams? Boil then bake? Or Nigella it in cola??? I nearly died a death when PB got 6 slices of ham from the deli counter and it was near £4.50. So I made him buy a 2 kilo ham from Tesco (shudder). This cost £6. Any info would be most appreciated

By: Michelle in NZ

Michelle in NZ — Tue, 08 Sep 2009 11:27:35 +0000

What a way to celebrate – I’ll be trying this recipe with some roasted/baked chicken drumsticks tomorrow (chook legs currently brining in a bag in the fridge)

And washing maching repair person comes some time tomorrow – that’s about a 10 hour window of time for them to arrive in.

Zeb has just washed and is now warming up my side of the bed!

If eating the spuids isn’t helping to heal you then get Danny busy making and distilling poteen. Anything that potent has to be a cure-all!

Sending care, Michelle and the Purrball, xxx and purrrrrumbles