One Woman's Journey through Her Cookbooks
Tonight’s dinner is a simple affair as I overindulged in some carrot cake this afternoon while out with my lovely cousin, Carol-Ann. We’re having roast stuffed crown of chicken courtesy of Superquinn, Bircher potatoes and a mashed medley of carrot, parsnip and white turnip.
What on earth are Bircher potatoes? I first cooked these when I was a veggie having found the recipe in a Rose Eliot cookery book. Invented by the man who gave the world muesli, Dr. Bircher Benner, the potatoes are scrubbed, cut in half along their length and cooked cut side down in oil so the bottom of the potato roasts and the top bakes! A lower calorie version of roasties, they’re simple, tasty and cook in less than an hour. Perfect!