Potato & leek gratin (+ ham version) & review

Thanks to CSN Stores I had the opportunity to test KitchenCraft Master Class Stainless Steel Mandolin Set. It came in a full gift/storage box. Seven interchangeable stainless steel blades - for various slicing, shredding are included. Also it has large safety guard to protect fingers - quite handy for me, as I tend to cut fingers when slicing. Ideal for slicing, chopping and grating and perfect for making quick and easy garnishes, especially for someone who like me does not have a variety of fine or coarse slicing or grating blade within a food processor. With this one I decide how thick the slices should be. The instructions make it clear how to set the blades up and there is a scale on the side of the main unit (in inches and mm) to allow you to set the slice thickness. All the blades come in their own box, quite handy for storage and due to the safety reasons - they are sharp.

Some of the blades you have to use together and unfortunately there are no instructions on how some of the blades must be used together otherwise they won't do the job. However, I believe it is not difficult thing to work out.

It is very stable, has non slip holders, so there is no way it will move on the worktop.

So far I used it to slice potatoes and it work very well, however I have seen some reviews saying that it is not working with softer stuff like tomatoes - instead it squishes them. Quite honestly - my main idea of using mandolin was slicing root veg (mainly for gratins, so the vegetables cook evenly) and so far I am happy with it.

Certainly not as good as the professional, worth ₤200 (or more) but will do the job in a household, I think keen cooks should be delighted. The 25 year guarantee is a bonus. Definitely good value for money.





So today I decided to show you my favourite potato and leek gratin, that can be easily converted to meaty one by adding few slices of ham. Gratins were the main reason of buying this mandolin, as my food processor has a coarse slicing blade which is too thick and it takes ages to cook gratin. I am not a qualified skilled chef therefore I am not able to slice vegetables by hand into even slices. This mandolin came really handy.


Serves 2

5-6 medium potatoes, peeled and sliced
1 large leek, finely sliced (I use white and light green part)
little bit butter
2 bay leaves
salt
freshly ground black pepper
150ml double cream
150ml milk
100ml vegetable stock
2 garlic cloves, peeled and halved
2 slices of cooked ham (optional)
2 handfuls of grated mature Cheddar (or your favourite cheese)

Preheat the oven to 170 C.
Butter two ovenproof dishes and place potato, leek and ham (skip for veggie option) in even layers, starting with potatoes and finish off with potatoes too. Sprinkle each layer of potatoes with pinch of salt and pepper. Tuck the bay leaf to each dish.

Prepare the sauce. Pour the stock, cream and milk into a small saucepan, add the garlic and bring to the boil. Reduce the heat and simmer for 2 minutes. Remove the garlic and pour the sauce over layered potatoes.

Place the dishes on a baking tray lined with baking paper to catch any spills (mixture bubbles and tend to runs out the dish whilst baking). Cover loosely with kitchen foil and place in the oven for about 40 minutes. Then uncover and bake for another 25 minutes. After this time sprinkle with cheese and bake for another 15 minutes.

Serve warm and remember to remove the bay leaves from the dishes before serving. Very good on its own but it can also complement some meat, as a side dish.

Fennel & squash tart Tatin & review

Thanks to CSN Stores I had the opportunity to test Le Creuset tart Tatin dish. I do not think there is need to tell you how good this range is, so I will keep my review short.

This 25cm, 4cm deep cast iron, heavy based dish came with a booklet informing that it is suitable to use on the hobs, gas ovens, electric, fan etc. Also it contains few interesting recipes, not for Tatin tarts only and use and care instruction in six different languages.

What I love about this dish (except from stunning look - I love "volcanic" line) is the position of the handles. They are set lower than the top pf the dish so it is much easier to turn the dish upside down and flip the contents over. It was not that comforting when using an ordinary pan for making tart Tatin.

After use it is easy to clean, dishwasher safe. I am sure you can use it for other dishes and I am certainly going to do it in the future (roasting potatoes? making gratin? you name it!). Worth it's price, will last for ages. Definite must have for all tart Tatin lovers.




Today I am going to show you another tart Tatin, but again - not a classic one. Again it is going to be veg Tatin and this is my absolutely number one when butternut squash in season. It is quite controversial - people either love it or hate it. It is vegetable although quite sweet and it has this specific star anise flavour thanks to a fennel. I have to admit I couldn't stand the stuff till I was in my twenties and I "blame" the fennel for loving or heating this tart. I love it.

Recipe inspired by "Vegetarian Christmas" by Good Food magazine, December 2008 issue.


Makes one 25cm tart

piece of butternut squash, cut into few long strips (it is important to cut them so they can fit into dish, arranged into a flower like shape)
fennel bulb, sliced
2 garlic cloves, unpeeled
tbsp olive oil
2 tbsp sugar
2 tbsp balsamic vinegar
small handful of dried cranberries
ready rolled puff pastry, big enough to cover the dish
salt (I used thyme & lemon peel salt)
black pepper
tbsp freshly grated parmesan
fresh thyme to decorate would be ideal I forgot to buy it, so used fresh mint instead

Heat the oven to 180C.

Place the squash, fennel and garlic on a baking tray lined with some baking paper, drizzle with olive oil, season with salt and pepper and roast for about 20 minutes.

Meanwhile place the tart dish on the hob and add sugar with about 30ml of water. Leave it to boil, do not stir. When it starts to bubble and changes the colour to golden remove from the hob add vinegar and stir thoroughly.

Remove the veg from the oven and turn the temperature up to 200C.

Arrange alternately the fennel and squash into flower like shape. Squeeze the garlic out of its skins and chop roughly. Arrange onto the veg. Place some cranberries in the spaces between veg. Sprinkle with parmesan and cover with the puff pastry. Gently push the edges down to the dish. Prick the top of the pastry with a fork few times so the steam can easily go out.

Place in the oven and bake for about 20 minutes until golden. Remove from the oven and leave it to rest for few minutes. Place a big plate on the dish and turn up side down. Do not worry if anything stocks to the dish, as the caramel is quite sticky. Gently remove it from the dish and place on the tart.

Decorate with few fresh thyme springs (instead there is a mint on my picture). Serve hot or cold.

Interested in up side down tarts? Click here for my other Tatin recipe.