Tag Archives: potato

Sundried tomatoes chicken with twice baked feta potato

I love sundried tomatoes. Not the all dried out version. No I have a thing for the half dried tomatoes who bath in oil. I know it probably is not healthy. Its not good for your figure… but it is delicious as hell. So for once I just don’t care. Normally I serve these tomatoes with a little aperitif, but to make it all a little healthier I made them into a lovely marinade.

These lovely marinated chicken breast are very quick to make and taste very Mediterranean.

I served them with twice baked potatoes and some feta. I just love feta and I love potatoes, so why not combine them into this lovely dish!


2 chicken breasts
12 half sundried tomatoes
6 leaves of basil
½ onion
1 clove of garlic
350 grams of tomato coulisse
250 mls of olive oil


6 medium potatoes
Olive oil
200 grams of crumbled feta cheese and an extra 50 grams
2 teaspoons of finely chopped rosemary
2 teaspoons of finely chopped thyme
2 teaspoons of finely chopped sage
Salt and pepper


For the chicken breasts

Lets start of with the lovely chicken breasts. This is a really fast and easy marinate that you can use for any kind of meat. I just love it with chicken. The tenderness of the chicken goes wonderful with the sweetness of the tomatoes. But enough chit chat start chopping those sundried tomatoes and the basil leaves in rough pieces. When your done, do the some to the onion and the garlic.

Now take a large, deep plate or a large bowl and combine the chopped ingredients. Now add the tomato coulisse and the olive oil. Whisk it all together till everything is nicely combined.

Now take your chicken breasts and here comes the nice part…. Bash them with something heavy till they are nicely thin. Think about your bad day at work, about your husband loosing his socks for the seventh time this week, about your kids who never clean up their toys, about the dog who jumped on your pretty white dress with his dirty pawls. Anyone let the anger flow and just bash those chicken breast!

When the chicken breasts are nice and thin, you just toss them into the marinate, cover it up and place it for at least 2 hours in the fridge.

 Now heat a pan (even more lovely is a grill or a grill pan!) without adding any more oil or butter. Now take the chicken breast out of the marinate and fry them for about 2,5 minutes at each side.


Preheat the oven at 180 degrees. Now scrub the potatoes and poke some holes in them with a fork. Isn’t this a lovely aggressive diner?

Now place the potatoes hole side up on a baking sheet and drizzle them with 3 tablespoons of olive oil and some sea salt. Now bake them for about 50 minutes in the oven. The potatoes are ready when you can insert a fork easily into the crispy skin of the potato.

Now remove the potatoes from the oven and let them cool for about 10 minutes. Slice the potatoes in halve in length and scoop out that lovely, fluffy flesh into a bowl. Keep the skins on the side.

Now add 200 grams of crumbled feta cheese, the finely chopped herbs and some salt and pepper to the potato flesh. Mix this together into a creamy mixture and fill the potato skins with it. Top this of with the remaining feta cheese, some salt and pepper and return this to the oven for another 15 minutes.


Indian style wedges

You must have noticed I like Indian curries. No wait… I love Indian curries. Most of the time I serve it with rice and papadums. But today I was craving potatoes. I am Belgian and Belgians love their potatoes. Did you know that we eat potatoes for diner 96% of the time? Well, I guess the husband and I are not a traditional Belgian family, cause I don’t think we get to that number. I would guess its around 50% with us. But sometimes I indeed crave potatoes. Not the very dull boiled potato like most Belgian people eat them. No I wanted an exciting potato. I was thinking crispiness, a little spicy and a nice warm feeling to the tongue.
So that’s how these Indian wedges came to life. I add a little of this, I squeezed in a little of that and I top it of with a little of everything.


Potatoes (any kind will do, but I prefer a hard boiling potato.)
2 tablespoons of vegetable oil
1 tablespoon of chilli powder
1 tablespoon of ground coriander
2 tablespoons of garam masala
1 teaspoon of black pepper
1 teaspoon of ginger powder
6 curry leaves
A pinch of sea salt

 Was the potatoes, but don’t peel them. I think potato wedges should have skins. That’s what makes them so lovely and crisp. So no peeling for this dish! Just simply cut the potatoes into wedges form. Then put all the wedges together in a large bowl and pour over the vegetable oil. Start adding the herbs and stir it all together. When you use a bowl with a lit, just put on the lit and give the bowl a good shake. All the wedges should be cover with the spice mixture.
Then lay the wedges out on a baking tray cover with baking paper and place the tray in an oven of 175 degrees for about 25 minutes. Then take out the wedges, turn them around and place them back for 15 to 20 minutes.

When the wedges start to look golden brown, have a taste. They are done when the exterior is crispy and the interior is soft inside.

Lekker hapje cup: Swiss veal with estragon sauce and rosti potatoes

Part two in our cooking challenge held by Lekker Hapje and Swiss is still the country that I defend with heart and soul. It even comes to the point that I find myself googling information about Swiss and I even know some curious facts about this “neutral” country now!
The main course however cost me blood, sweat and tears. Not that you cant find any Swiss products, no they were easy to find. But typical Swiss cuisine just seems to be a mingle of some French dishes, some Italian foods and some German creations.
So my main course is builded around some real typical product, like gruyere and smoked ham. With that I serve rosti, which is actually a big hit in Swiss! And to top it of I prepared a lovely estragon sauce with a little bit of Fendant Du Valais, a lovely dry white wine from the Valais region. Yes they even make wine those mysterieus Swiss people!


1 veal roast
4 slices of gruyere
6 slices of smoked ham
pepper and salt

300 grams of mushrooms
2 teaspoons of estragon
30 ml white wine (I used the Swiss Fendant Du Valais)
200 ml heavy cream
pepper and salt

500 grams potatoes
2 onions
150 grams bacon bits


Use a sharp knife to slice the veal into two parts. Place the gruyere on the inside of the roast and fold it again. Season the roast with pepper and a pinch of salt. Not to much salt, cause the ham will be salty enough.
Now wrap the roast in the slices of ham and bind it with some kitchen string.
Place the roast on a rack and pop it in a preheated oven of 175 degrees for about 20 minutes. (My roast weighted about 450 grams.)


Boil the potatoes for about 10 minutes one day in advance!

Peal the potatoes and grate them with a mandolin into thin stripes.
Peal the onions and slice them into fine rings.
Heat a little bit of butter in a pan and bake the bacon until they are nice and golden brown.

Take a large bowl and mix the bacon with the potatoes.
Now roast the onion rings until they start to caramelize and add them to the potato mixture.
Season this with pepper and salt. I used some grated gruyere for some extra flavour.

Add a little bit of butter in a non sticking pan and heat the pan well, now bake the rosti potatoes. I made small heaps of potato mixer and pressed them into a pancake form in the pan. When golden brown I flipped them and let them cook for a couple of minutes.


Heat some oil and a nut of butter in a non sticking pan. Bake the mushrooms until nice and golden brown.
Sprinkle the estragon over them and mix well.
Now pour over the white wine and bring this to the boil.
The wine needs to evaporate for about 50%. Then you can add the cream and let it boil until you get a thick and creamy sauce.
Season with pepper and salt to your liking.

Greek veal steak with patatas me skortho

I had some veal steaks waiting in the refrigerator to serve with a stroganoff sauce. But then the sun finally decided to show herself once again and like snow my appetite for stroganoff sauce disappeared. I wanted Mediterranean food on my plate. I wanted to indulge myself in the luscious flavours of southern Europe. I wanted sun and summer on my plate! Some left over tarama salad pointed me in the direction of Greece. So I marinated my meat in a mixture of spices I associated with the Greek islands and I ll try to recreate the marinate for you. I did not write anything down, but the result was delicious! It was a little bit to cold outside to grill them on the BBQ, so I had to use my grillpan. Its gives not that typical, delicious flavour of charcoal; but the meat gets a lovely crisp and those grill lines I just love!
In my Greek cooking book “Greek Mezze by Sarah Maxwell” I found a recipe for Patatas Me skortho or roasted potatoes with garlic and lemon. A ideal partner for my veal and so delicious I thought I would die from utter bliss. You just have to try these!
With all this I served some tarama, tzatziki and a nice fresh feta salad. A wonderful greek meal in so little time!


2 veal steaks
3 tablespoons of olive oil
2 teaspoons of fennel seeds
1 teaspoon of black pepper
1 teaspoon of salt
1 teaspoon of smoked paprika powder
1 teaspoon of garlic powder
1 teaspoon of dried oregano
a little bit of lemon juice
2 bay leaves


5 large peeled potatoes
30 ml olive oil
50 ml of lemon juice
3 gloves of garlic finely minced
100 ml water
salt and pepper


Mix the olive oil with the herbs together in a small bowl. Now take a zip lock bag and poor in the marinate.
Now toss in the veal and shake it well, so that the marinate is all over the steaks.
Place this for about 3 hours in the fridge.
Heat the grill pan and sear the steaks. Turn them over regularly so you get that lovely grill pattern in your meat.


Preheat the oven to 200 degrees (the recipe states it has to be 230 degrees, but I know my oven and I know he is just a little bit hotter then the indicated temperature. So I reduced my temperature a little.)
Slice the potatoes in wedges and place them in a oven tray.
Drizzle them with the herbs, the water, the olive oil and the lemon juice.
Now bake the potatoes in the oven for about 40 to 50 minutes or until golden brown. Don’t forget to turn them every 15 minutes!