Last week was very busy and exciting; my first week as foodblogger. I’ve really enjoyed it and to be honest I’m even more enthusiastic about the whole idea than I was before. The reactions I’ve received are really heartwarming and honestly every spare moment that I have I’m just thinking about recipes that I can publish.
Yesterday we hosted a Sint Nicolas party at work; I was scarcely looking forward to my colleagues that are coming with their kids, that will make a huge mess of the office together with the black peeters 🙂 We already decorated the building and the bouncing castle was being build up in the meantime, everything seemed under control so I took a little moment for myself to write a new blog and drink some coffee before the entire office will be taken over by the kids.
Next week the weather forecast isn’t looking too good; there’s storm with wind and lots of rain predicted. That means it’s time for robust, warming meals; mashed potatoes stew! This particular mashed potatoes stew is very easy to make, even after a long working day, after about 20 -25 minutes you are ready to dig in!
Ingredients for 4 pers.:
- 1 kg potatoes
- 200 gr smoked salmon
- 400 gr fresh spinach leaves
- 1 jar boursin cuisine garlic & herbs
- milk
- pepper
How to prepare it:
Peel the potatoes and cut them in small blocks, wash them and put them on the stove, completely covered with water. We have to wait till the water starts boiling, so in the meantime you can chop the smoked salmon into smaller pieces. Put a small baking pan on the stove, add some baking oil and fry the salmon for a couple of minutes until the pieces fall apart. Take the salmon out of the pan and put it aside.
Chop the spinach leaves, but not too small.
The potatoes need to cook for about 12 minutes, you can check if they are done by poking them with a fork, if there is not much resistance you can drain them off. Mash the potatoes, add some milk (not too much!) to make the mash a bit juicy. Add some fresh pepper and ¾ of the boursin cuisine, stir everything.
Finally, add the smoked salmon (make sure you do not add the gravy of the salmon, or it will get too salty) and the spinach. Stir everything well. If you feel that the mash is not juicy enough you can add the rest of the boursin as well.
After this it’s ready to serve!
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