Vareniki - Russian Mashed Potato Dumplings

My favourite thing about travelling is eating new cuisines. In Russia last year I was super hungry and late one evening we stopped into a little diner. I ordered what is basically a bowl of comforting delights - mashed potato wrapped in dough. Perfection. Carbs on carbs, my kind of cuisine.

I have been meaning to make these for AGES but honestly, folding dumpling wrappers can be a little bit tedious. Then I saw a thing. A gadget. The coolest thing ever!

DUMPLING PRESS OMG

So this was an absolute breeze. Easy, delicious and kind of quick for dumplings! I don't think my recipe is strictly traditional but it was really really good. Usually you'd just have this on your own but I served it with some sausages for a little extra protein.

Fondant Potatoes

It was recently MY BIRTHDAY! And I’d like to thank all my family and friends for making it extra special this year – I’ve had a wonderful weekend of food, drink, presents and more drink and then cake.

And what better way for an Irish girl to celebrate but with a new way to serve potatoes?

I’m not going to lie. These are naughty. Carbs, butter, cheese, cream, you name something delicious and “bad for you” and I’ve put it in here.

These are a more elaborate (read: calorific) version of the hasselback potatoes I have previously made and loved. These are one of these midweek sides which I love – they take a small amount of preparation and then you can just stick them in the oven for the best part of an hour and get on with other things while they get delicious and crispy.

Leek and Potato Soup

Ireland, IREEELAND!

Happy belated St Patrick’s day, everyone! Sorry for the delayed post, but I was home in Belfast all last week, having a brilliant time with the family. 

..and enjoying some warm-weather treats

The holy grail. Tayto 4 lyfe.

On my last day there, I was wracking my brains with them, trying to think of what I could make for the blog in celebration of my Irish-ness, because I just don’t enjoy too much of what you may think of as ‘traditional’ Irish food. Irish stew, salmon, Guinness.. Boke. But if you have been paying any attention at all then you know that I have a deep love for the humble potato. How could you not, they are filling, nourishing and infinitely versatile.

And this soup is a fantastic way to show off the spud. Superbly smooth and silky, and the flavour is perfect. One of the best soups I’ve ever made, and so simple. I love this for a cold-weather dinner, with hunks of warm fresh bread, but it makes a lovely filling lunch too.