This recipe has been a family favorite passed on from generation to generation. We traditionally make these for Christmas, but they can be made for any special event. There's some work involved but the outcome is rewarding! After the pierogis have boiled, they can be fried in some butter and onions or served with sour cream.
Lamb, jarred sun dried tomatoes and new aloo tossed with a mint, olive oil and vinegar dressing with lemon juice, mustard and clear honey.
This chunky omelette makes a perfect light lunch and you get to use all your leftover potatoes.
Capsicum, aloo, dahi and spices make this aromatic Pakistani chicken and aloo dish. Serve with rice or naan.
Keema, aloo, carrots and peas topped with cheddar and baked. An easy and hearty dish for dinner.
Baked potatoes are halved and filled with cheesey mashed potato and bacon, and finished off with a mast. I serve these on a 'sea' of lettuce in an attempt to get my children to eat some veg! If you don't want to bake, you may add aloo cooked the gas stove inside.
This fish pie, made with salmon and cod, has a beautiful Indian touch, thanks to turmeric and ilaichi. Feel free to use what fish you enjoy most!
Potato baked with bacon, cream and rosemary. Serve with a meat curry and salad.
A simple, rustic dish that goes great for lunch or dinner. Super easy to make too!
Bring a mountain to move after this breakfast and we'll do it!