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Thread: Warfront Suggestions

  1. #1
    Ascendant Kronos v's Avatar
    Join Date
    Feb 2011

    Default Warfront Suggestions

    Classic potato salad

    600g nicola potatoes, unpeeled
    2 middle bacon rashers, rind removed, chopped
    1 medium brown onion, finely chopped
    2 hard-boiled eggs, chopped (see note)
    1/2 cup whole-egg mayonnaise
    1 tablespoon cider vinegar
    2 gherkins, finely chopped
    3 green onions, thinly sliced

    Step 1
    Cook potatoes in a large saucepan of boiling, salted water for 15 minutes or until tender. Drain. Cool. Peel and chop.

    Step 2
    Meanwhile, heat a large nonstick frying pan over high heat. Add bacon and brown onion. Cook for 2 to 3 minutes or until onion has softened. Transfer to a large bowl. Add potato and egg. Combine mayonnaise and vinegar in a bowl. Add to potato mixture. Season with salt and pepper. Toss to combine.

    Step 3
    Serve topped with gherkins and green onion. Serve. To hard-boil eggs, place in a saucepan. Cover with cold water. Cover pan. Bring to the boil over high heat. Reduce heat to medium. Simmer for 7 minutes. Place under cold water for 1 minute. Set aside to cool before peeling.

    Potato & spinach frittata

    400g coliban (washed) potatoes, peeled, cut into 3cm pieces
    1 tablespoon olive oil
    80g baby spinach leaves
    4 eggs
    2 egg whites
    1 garlic clove, crushed
    Salt & freshly ground black pepper
    Step 1
    Cook the potato in a large saucepan of salted boiling water for 7-8 minutes or until tender. Drain well.

    Step 2
    Heat oil in a 20cm-diameter (base measurement) non-stick frying pan over medium-high heat. Add the potato and cook, stirring occasionally, for 5-6 minutes or until golden. Reduce heat to medium. Add the baby spinach leaves and cook, stirring occasionally, for 2 minutes or until spinach wilts.

    Step 3
    Preheat grill on high. Whisk together the eggs, egg whites and garlic in a medium jug. Season with salt and pepper.

    Step 4
    Pour the egg mixture into the pan. Cook for 4-5 minutes or until frittata is set around the edge but still runny in the centre. Cook under preheated grill for 3-4 minutes or until golden brown and just set. Cut into wedges to serve.

    Cheesy potato bake

    60g butter
    1/4 cup plain flour
    2 1/3 cups milk
    2 cups grated tasty cheese
    1.2kg Sebago potatoes, peeled, thinly sliced

    Step 1
    Preheat oven to 180C. Grease a 6cm deep, 24cm square baking dish.

    Step 2
    Melt butter in a heavy-based saucepan over medium heat. Add flour. Cook, stirring constantly, for 2 minutes, or until bubbly. Remove from heat. Slowly add milk, stirring constantly until well combined. Return to heat. Cook, stirring, until sauce comes to the boil.

    Step 3
    Add 1 1/2 cups of cheese. Stir to combine.

    Step 4
    Arrange one-third of potatoes, overlapping slightly, over base of baking dish. Sprinkle with salt and pepper. Spoon one-third of the cheese sauce over potatoes. Repeat twice. Sprinkle with remaining cheese. Bake for 1 hour, or until potatoes are tender and top is golden. If top begins to brown too much, cover with foil

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  2. #2
    Rift Disciple Colibri's Avatar
    Join Date
    Mar 2015


    I really don't like the texture of onions. Would onion powder work in this?

  3. #3
    Soulwalker Zippy the turtle's Avatar
    Join Date
    Jan 2014


    This is one of my favorite ways of dealing with potatoes. And, for the previous poster, you may omit the onion or use onion powder.

    Savory Grilled Potatoes


    1/4 cup mayonnaise

    1 tablespoon grated Parmesan cheese

    1 garlic clove, minced

    1/2 teaspoon minced fresh parsley

    1/4 teaspoon salt

    1/4 teaspoon paprika

    1/4 teaspoon pepper

    2 medium baking potatoes, cut into 1/4 inch slices

    1 small onion, sliced and separated into rings

    2 tablespoons butter


    1. In a large bowl, combine the first seven ingredients. Add potatoes and onion; toss gently to coat. Spoon onto a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until potatoes are tender, turning once.
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