Etta and I are back again with another Spring/Fall segment. If you missed our last post allow us to bring you up to speed.
We have decided to do a series of posts about Spring/Summer in Melbourne and Fall/Winter in Seattle. We both find it amazing that we will be experiencing different seasons. While I was having Christmas in July, Etta was flying down a water slide with her son. Now, when I celebrate Christmas, I’ll be enjoying the scorching hot sun. We live on an interesting planet huh?
Today’s post is about recipes. So let me stop blabbing and get to it:
German Potato Salad
I wanted to make this salad for two reasons; 1) it’s October and I wanted to do an “Oktoberfest” German themed dish and 2) I freaking love potato salad! I think this would work fabulously on a picnic out on a gorgeous spring day, although if you’re going on a date I’d hold the garlic!
This recipe didn’t disappoint. I made it on Sunday and took it to a family lunch and it all went. What can I say, my family and I are suckers for the combo of potatoes and mayonnaise. I doubled the recipe but only kept the two cloves of garlic and that was plenty. Bon appetite xo
· 1kg baby potatoes, washed
· 4 hard-boiled eggs, peeled, sliced
· 4 green onions, thinly sliced
· 5 gherkins, sliced
· 50g shaved ham, chopped
· 1/2 cup whole-egg mayonnaise
· 2 garlic cloves, crushed
· 2 tablespoons lemon juice
· 1/4 cup chopped fresh flat-leaf parsley leaves
Cook potatoes in a large saucepan of boiling, salted water for 10 to 12 minutes or until just tender. Drain. Set aside to cool for 5 minutes. Thinly slice crossways. Cool completely.
Place potato, egg, onion, gherkin and ham in a large bowl. Combine mayonnaise, garlic, lemon juice and parsley in a bowl. Season with salt and pepper. Add to potato mixture. Toss to combine. Serve.
Doesn’t that look absolutely delicious?!
Now over to Etta with her recipe for pie….mmmmm PIE!..
Now, I have a mean craving for sweet potato pie! I love sweet potato pie and that is the one thing I look forward to when it comes to fall/winter. I didn’t try sweet potato pie until my sister made it 2 years for Thanksgiving. I don’t care too much for pie but if I had to eat a pie for the rest of my life it would be sweet potato.
1) Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2) Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3) Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
And voila, you have made some delicious sweet potato pie!