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Aubergine/Egg-plant Fritters
Butter Beans with Pepper & Parsley
Cauliflower Cakes (Latkes)
Celeriac & Sweet Potato Rosti
Cheese Latkes
Spicy Corn Fries
Mushroom with Blue Cheese Sauce for Baked Potato
Potato Latkes
Potatoes in Stock
Red Cabbage with Mango
Saffron Mash
Spicy Tomato Sauce
Wilted Chard
(c)2005 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
Parve and could be either Vegan or Meat
For 6 people
½ tsp of saffron strands
6 medium - large floury potatoes (depending size portion you like)
75ml (3 fl oz) chicken or vegetable stock
50ml (2fl oz) boiling water
Place the saffron strands in a glass with the boiling water and leave to infuse whilst you boil or bake your potatoes. (If you bake the potatoes peel off the skin when cooked). Mash the cooked potatoes with liquid from saffron infusion, all or as much of the stock as you need to make a nice smooth mash and a touch of olive oil.
Makes a lovely topping for a meat pie (chicken stock) or fish pie (vegetable stock)