Happy Weekend! After a chock-a-block week and one too many IPAs, I decided to leave my Saturday empty and unplanned, and what a difference a few hours with nothing to do makes. We're told weekends need to be crammed full of fun, planned down to the minute and the opposite to the mundane drag of weeknights. But I'm beginning to find I prefer to use these 48 hours for a bit of down time, leave all the hectic cycling from one thing to the other in the week, meaning you can drop off the radar for two days out of seven.
Someone whose weekends always sound pretty sweet is Stevie, who writes the Discotheque Confusion blog. Her weekend guides are ace- they're inspired by the kind of content newspaper supplements used to do about ten years ago but somehow, being online, they just work better. I love making my way through whatever first catches my eye on Saturday and Sunday and saving the rest for the mid-week, so I had to do a total double-take when I spotted one of my photos on there last Saturday morning, and am really flattered to have been mentioned in last week's feature on fav food bloggers at the moment.
So if you're here through being linked from Discotheque Confusion, hi and thanks for stopping by! If you're here and have never stumbled across Stevie's blog- head over there as well!
And now for a Saturday recipe you (probably) don't need to leave the house for that's neither too labour-intensive to use up too much down-time, but still takes long enough to mark a difference between weekday muesli-shovelling:
Pea and potato cakes
Makes enough for 4
600g potatoes, scrubbed and quartered but you can leave the skins on
1 onion, chopped as small as possible
200g peas (if frozen then defrost)
2 tbsp olive oil
Salt and pepper
Also goes well with: spinach, roast tomatoes, brown sauce
Put your potatoes on to boil in salted water. Chop up the onion as small as possible as this will be added to the cakes raw before frying.
Once the potatoes are totally cooked and soft, drain, and mash- if you have a potato ricer this works wonders. In a mixing bowl, combine the potatoes, peas and onion with a little oil and a good pinch of salt and pepper.
Heat a pan or griddle, and gently form the potato mixture into patties, and once the pan is smoking hot, carefully place in to fry. They are a little loose so don't move them around too much- and don't worry if they don't look perfect- after all, this is fried potatoes - they just ALWAYS taste good.
When the cakes have cooked for about three minutes on each side, plate up with some wilted spinach, roast tomatoes, a load of brown sauce, or preferably the whole lot.