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So apparently I like rösti. This is my fourth rösti recipe on this blog (Courgette and Apple Rösti with Chanterelles, Non-Traditional 6 Veg Rösti, and Cabbage and Sweet Potato Rösti). I like that once you free yourself from the need to keep it traditional, it can become such a versatile dish, using almost any veg you have in the fridge that needs to be used up. I like traditional rösti too, but all too often, it is just a pile of greasy potatoes, with not much else. Maybe cheese if you're lucky, but no veg, and so filling that that is your meal. Instead, making it at home, I've enjoyed playing around with it and making it a bit more veg heavy, and a bit more... different. For this one, the veg on hand suggested a rösti to me, but I wanted to cook it in the leftover juices from honey and lime carrots (I hate wasting cooking juices! All that flavour down the drain!) Toying with it in the afternoon, I was trying to figure out how rösti, even non-traditional, went with lime. The idea of Thai curry flavours suggested itself to me, and I pushed it away. Once it had made that first appearance though, the idea kept coming back, and back again and again. Once there, I couldn't shake it, so I had to try it. And so that's what we had. Thai fusion rösti. I debated the cheese (I used leftover fondue, but regular mature cheese would work too!), and I debated a number of other elements, and this is what we wound up with. (The cooking juices I started with, despite being the spark, were minimal but are replaced with the lime and honey added a bit further down.) I would normally have included onions and garlic, but we were out of both. Recipe Cook time: approx. 50 minutes -- Portions: 6 -- Difficulty: Easy Ingredients: 2 sweet potatoes, roughly chopped 2 large potatoes, roughly chopped 4 carrots, roughly chopped 1 bacon 1/2 cabbage, chopped 1 c peas 1 tbsp rice wine vinegar 2 tsp cumin 1 tsp turmeric 1 tsp coriander 1 tsp pul biber 2 tbsp peanut oil 1/4 c dried coconut Juice 1 lime 1 tsp honey Salt and pepper to taste 1 c cheese / dead fondue 1 spring onion, chopped 1) Parboil potatoes, carrots and sweet potatoes until stabable with a fork. Run under cold water and the grate on the largest grater setting. 2) In a large pan or skillet, fry the bacon. When beginning to crisp, add the grated potato, carrot and sweet potato, and the cabbage. Stir in the other ingredients except the cheese and spring onion. Cook for 10 minutes. 3) Add the cheese, stir to combine and then pop in the oven at 180°C for about 20-30 minutes until the top is crisping and golden. Top with spring onion. Serve hot. So this was an odd one, definitely interesting flavour combinations, but it worked. Surprisingly it was tasty, and hubby and I both found it at one under-cheesed and under-spiced. I can rarely be accused of being over-cautious in the kitchen but this time, that's what happened. I would up both the spicing and the cheese next time. I would also add onions and garlic, to be fried up with the bacon at the start. Beyond that though, the flavours themselves were great, and I think there will be a next time for this. I might play around with it further, but I am happy with how it worked out. It would also work as a vegetarian meal without the bacon, or even a vegan one without the cheese, although I certainly enjoyed both, As a side note, if I continue to play around with traditional favourites like rösti too much more, they may take away my Swiss passport! I must watch it!

Well received by all (except Little Bit, who as a toddler, objects to various elements of his food touching Pepper to taste * Could be replaced with pumpkin purée, either homemade or tinned (if you have the good This is a good solution for keeping ricotta on hand, as long as you don't need a smooth, whipped texture

Rösti is a traditional Swiss-German food, so traditional in fact that the border between the French and

I don't think I've made rösti since last year when my Non-Traditional 6 Veg Rösti was my first post on here when I started the blog. I don't know why I haven't made it since, as I do like. it. So many other things to make and to try out, I suppose. And a Challenge early on not to make the same thing twice that lasted 100 days. Anyway, looking at the contents of the fridge and trying to figure out what to make for dinner, the zucchinis and apples, as well as some left-over boiled potatoes from a raclette with friends, suggested this to me. It didn't come out perfectly in the first instance as I forgot to salt the zucchini first. This draws out the excess liquid and also leaves them less bitter. Not having done so, the dish was a little wet. In a hurry to get dinner on the table so as not to delay Little Bit's bedtime, I didn't give it as long as I normally would have done to crisp up. Don't make my mistake! Crisp it! The leftovers though, I heated in the air fryer and they were delightfully crispy. Aside from this minor setback in execution the first night, I loved the interplay of the different flavours - the sweetness to the apples, and the salty ham, and the chanterelles. All of it came together very nicely! Ingredients: 1 - 1 1/2 c boiled potatoes, coarsely grated 2 apples, coarsely grated 2 courgettes, coarsely grated 2 onions 4 tbsp olive oil 1 tomato, sliced, 1 c bacon bits or ham 2 tbsp butter or lard (I save bacon fat whenever I cook bacon) 2 c chanterelles, chopped 1 tsp rosemary 1 tsp thyme 1 c cheese, grated (I used Gruyère) salt and pepper to taste Optional: 1 fried egg per person 1) Heat oil in a frying pan and sauté onions until soft. Set aside. Fry bacon briefly until cooked through and beginning to brown. 2) Mix all ingredients except tomato and chanterelles. Place in a greased oven-proof dish or a cast-iron skillet. Arrange sliced tomato over the top. Dot with butter or lard. Bake at 200°C for 35-45 minutes until cooked through and beginning to brown. 3) Use the remaining 2 tbsp olive oil to sauté the chanterelles. Drain the excess liquid and arrange them over the top of the rosti. Serve, and place a fried egg on top of the portions for anyone wanting them (personally, that's the way to go!). I briefly placed the chanterelles on top of the rösti and popped it back in the oven, but I am not sure this added anything to the dish, so I skipped that step above. It could easily be made vegetarian or vegan by skipping the ham (tasty but non-essential) and swapping the lard for butter. I do enjoy a traditional rösti, but all too often I find it too stodgy and heavy, and just too greasy. Also, depending on where you have it, it is almost nothing but potato. I love playing around with this dish as there is so much that can be done with the basic idea, carrying the essence of the dish forward but reducing the stodge and the grease, adding different flavour notes and different colours - not to mention nutritional value! It is an endlessly adaptable dish if you allow yourself to be unbound from strict tradition...

With autumn mists and fall harvest fruits and vegetables available, I've been enjoying taking advantage as much as possible of what's on offer. Planning a white lasagna, I was excited to realise that I had part of a pumpkin that needed using and some apples in the fruit bowl. I wasn't sure how it was going to go, but seeing as everyone at the table (including someone who is not Hubby and therefore is less biased) had seconds, I thought it was probably worth posting. For this, I specially grilled a chicken in the air fryer (I love how easy that was) but normally I would have used leftover chicken from a roast dinner or something. Ingredients: 2 - 2 1/2 c chicken, shredded 3 onions (small) diced 2 apples, diced 2 c spinach or (2 cubes frozen spinach) 2 tbsp butter 1 tbsp sage 1 tsp orange peel 1 - 2 c whey 1 tsp sumac 1/4 c butter 1 zucchini, thinly sliced along its length 1 2 inch pumpkin wedge, thinly sliced 2 1/2 c ricotta 1 1/2 c parmesan, grated Lasagna sheets 1 tomato, sliced 1) In a saucepan, melt the butter then sweat the onions. Add apple, spinach, sumac, orange peel and sage and cook until apple is beginning to soften. Add chicken and enough whey to moisten but not drown the sauce. 2) Melt remaining butter. Brush an ovenproof dish and begin layering: zucchini, chicken and apple sauce, pumpkin, pasta brushed with butter, ricotta, parmesan, repeat. End on a layer of ricotta, parmesan and then sliced tomatoes. 3) Bake at 180°C for about 45minutes until a knife goes in easily and the top is golden and molten. This was really tasty, but I made it a little too wet. I have a bit of a hard time judging the right level of moistness in a white lasagna sauce. It was just right on the second go when we reheated it though! I had thought of using apple sauce in the chicken sauce instead of the whey (which, incidentally, you can replace with stock if you don't have whey lying around), but decided not to this time. I had also considered adding some warm autumnal spicing, given that I was using pumpkin and apple, but didn't. Maybe next time.

For our next Variations on a Theme collaboration with my sister and our friend Hibiscus Kook, the prompt was Tomato Pasta. Check out below where each of us went with that! Konjac Cherry tomato Pasta by Hibiscus Kook This recipe is gluten-free and vegan friendly Creamy Cauliflower Ravioli in a Vodka Tomato Sauce by my Sister Tomato and Whipped Feta Ravioli with a Tomato and Aubergine Sauce by Me This was another fun collaboration for our Variations on a Theme. Watch this space for the next one! In case you want to try making these but don't have a pasta machine, pasta tree or ravioli cutter, click on the links to get one of your own! As an Amazon Associate, I earn from qualifying purchases.

Thanksgiving was last week, and unfortunately - mid-November not being considered part of the festive season here, and there being, therefore, no reason for them to be available - no turkeys were to be had, even for ready money. We discovered the day before the Big Feast that we could have ordered one, but this required a few days' notice. Instead, we decided to have a Thanksgiving Ham. We modified our standard cornbread stuffing recipe by adding a little orange zest to it, then bedded the ham down on that. Smothering it in a gingery apple sauce, and then blanketing everything in bacon, all elements came out moist, basted and richly delicious. Paired with sweet potatoes, broccoli, basil carrots and baking powder biscuits, this was truly a Big Feast (as Little Bit calls it), enjoyed as a family. Ingredients. 1 smoked ham (ours was roughly a kg) 8 - 10 rashers of bacon 1 - 1 1/2 c apple sauce ~ 1 inch fresh ginger, peeled and finely grated 5 c stuffing 1) 3/4 fill an oven-proof dish with the stuffing of your choice. Make a small hollow in the centre and nestle the ham in it. Smother the ham in the apple sauce and grate ginger over the top. Lay bacon over the whole. 2) Roast at 165°C for about 3 hours. Allow to rest for 15 minutes before carving. Enjoy with trimmings! We all agreed that the ham stood in nicely for the turkey at our Thanksgiving dinner and that this was a cooking method to be added into the rotation. The apple and ginger imparted a subtle but discernible and tasty note to the ham, which matched well with the orange note in the stuffing. Bacon was bacon, and therefore not to be argued with. Everything was moist and delicious. I hope you enjoy it as much as we did!

It is a comfort food, a good staple. Usually it was a breakfast food, served in bread or muffin form with eggs and jams.

E.g., with sprinkles in hand, "These are for ice cream", and with food colouring, "Can I put this in baking two batches of brownies back to back while doing bath-time and bedtime for the kids would be a good

were having a games night with some friends recently, so I decided to make nachos, as an easy finger-food Then again, as it currently stands it is tasty too, so pick whatever suits your mood!