These can be fried and then reheated in a 350F (180C) oven. 1-1/2 lbs (750g) of potatoes, unpeeled 2 cups (500ml) peeled butternut or buttercup squash, cut into 2 inch pieces 1 cup (250ml) grated pecorino Romano cheese 1 tbsp (125ml) chopped fresh thyme Salt and freshly ground pepper 2… Read More


2 lbs (1kg) of potatoes ¼ cup (50ml) malt vinegar 2 tbsp (25ml) vegetable or olive oil Coarse sea salt and freshly ground pepper 2 tsp (10ml) chopped fresh thyme, rosemary or dill Preheat oven to 400F (200C). Line a rimmed baking sheet with foil. Cut potatoes into quarters (or… Read More

VICHYSSOISE (Potato & Leek Soup)

2 Tbsp. Butter ½ cup chopped leeks (thoroughly washed) use white parts & tender green parts 3 Cups chicken stock 2 medium size potatoes, peeled & diced A pinch of salt & pepper 1 cup of half & half cream Chopped Chives Heat butter in a large sauce pan, over… Read More

Chocolate Zucchini Loaf

3 eggs 1 cup of oil 1-1/2 cups sugar 2 cups grated zucchini 3 tsp. Vanilla 3 cups flour 2 tsp. Baking soda 2 tsp. Cinnamon 2 tsp. Cocoa ¼ tsp. Salt 1 cup walnuts Combine eggs, oil, sugar –stir in zucchini & vanilla. Blend flour, soda, cinnamon, cocoa &… Read More