Hasselback Potato

Hasselback Potato
Hasselback Potato

 

 

Potato in any form is always a favorite and baked potato can tempt you anytime. Hasselback potato can serve as a whole meal whether be for breakfast or dinner. Russet potato is ideal although it can be baked with other varieties too.

Hasselback Potato or Potato à la Hasselbacken (Swedish: Hasselbackspotatis) are a type of baked potato (Swedish), where the potatoes are about halfway cut through into thin slices; butter, breadcrumbs, and almonds are added on top of the potatoes. It was created in 1953 by Leif Elisson from Värmland, which was trainee chef at restaurant Hasselbacken on Djurgården in Stockholm  [Wikipedia].

Ingredients

  • Russet potatoes  2 or medium-sized potato 4
  • Unsalted butter (melted) 2 tbsp (optional and I preferred to use only oil)
  • Olive oil 2  tbsp
  • Sea salt  1 tsp
  • Freshly ground black pepper   ½ tsp or to taste
  • Chilli flajes 1 tsp
  • Fresh herbs or dried herbs 2 tsp
  • Shredded cheddar cheese and Parmesan cheese 1 tbsp each
  • Sour cream   2 tbsp (optional)
  • Chopped chives   2 tsp

Method

  • Preheat the oven to 220ºC/200ºC  (400 or 420ºF).
  • Use a sharp knife to cut slits into the baking potatoes. These should be  about 1/8 to ¼”apart, stopping about ¼ inch from the bottom apart and go about two-thirds of the way through the potato. To ensure  that the slits do not go all the way through (otherwise the potato will fall apart) place the potato between two ladles or chopsticks as shown while slicing

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  • Take the oil and half the butter  in a bowl and add the pepper, chili flakes, chives, and salt. Mix to give a smooth suspension
  • Brush the bottom of a baking tray with the melted butter or oil and transfer the potatoes to the tray. Dribble the potatoes with the spiced oil and place the tray into the oven and cook for 1 hour (exact cooking time depends on the size of potatoes used). About every 20 minutes use a pastry brush to baste the potatoes in the butter and olive oil mix that they placed in. When basting,  the ends may get quite crispy. To stop this, after 40 minutes wrap the ends carefully in a small square of aluminium foil.
  • After 40 minutes baking drizzle the potatoes with the remaining butter. Return to the oven and bake for another 25 to 35 minutes, or until nicely browned. Sprinkle the cheese and some breadcrumbs and bake for another 5 minutes.
  • Check with a knife or fork to make sure they are soft in the center.
  • Remove from oven and serve with cream.

Chef’s Note

  • To prevent browning of potatoes keep them in a  bowl of water till all potatoes are ready.
  • It is fine to bake the potatoes in the skin but if they are too thick it will be a good idea to peel the potatoes.
  • Often slices of cheese or butter are placed between the slits in the potatoes to get droolicious bake

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Upside-Down Cornmeal Muffins

Inspired by a post in Home Bakers Guild for a contest and my earlier browse through the blog  from Tadka Pasta I decided to bake this healthy muffin with tweaks to suit my need. The vibrant color from the tomatoes with chillies to contrast and flavored with bell pepper gives it an inviting appearence.

A wholesome and healthy breakfast of two of these muffins baked the previous day, warmed in micro on a particularly busy morning, is good to keep one going till lunch time. Egg substituted by flax seed powder as a binder makes it quite a healthy bake, and for those who are not fond of corn meal or find it difficult to procure it in the market, wheat grit  should serve as a good substitute. As  I used equal measures of corn meal and all purpose flour, the muffins were soft but quite spongy.

cornmeal muffin

Makes 8 large muffins

Ingredients

To line the bottom of the muffin cups 

Finely diced tomatoes  1 cup (2 large tomatoes should work. Ensure they are firm)

Finely diced large green chilies (deseeded)  1 tsp

Dry mix

Corn meal 1 cup

All purpose flour 1 cup

Salt 1 tsp

Red chill powder 1 tsp

Baking powder  1½ tsp

Baking soda ½ tsp

Cumin powder 1 tsp

Black pepper powder ½ tsp (optional)

For the wet mix

Yogurt 1 cup

Cheddar cheese ½ cup

Melted butter  3 tbsp (app ¼ cup)

Fresh Corn kernels  ½ cup (frozen corn can also be thawed and used)

Diced green bell pepper ¼ cup

Flax seed powder in water  1½ tbsp

Water or milk ¼ cup

Method

  • Take the flax seed powder in a in a small bowl or cup and add 3 table spoons of water. Whisk well with a spoon or fork till it starts thickening. Leave the mix in the fridge for cooling for 15 minutes to 30 minutes. This process helps in giving a moist texture to the muffins.
  • Grease the cups of the muffin pan and line them with the diced tomatoes and chilli and keep them ready.
  • Set the oven at 180°C and preheat  for 10 minutes to reach the baking temperature.
  • Transfer the dry ingredients to a large bowl and mix well with a spatula.
  • Take the ingredients mentioned under wet mix in another bowl except the corn and bell pepper. Add the flax mix from the fridge and whisk to get a smooth paste. Pour the mix into the bowl with dry ingredients and fold in gently. Add the corn and bell pepper and fold into the batter.
  • Ladle out the batter into the muffin cups up to two-thirds level and bake for 25 to 30 minutes. Do a tooth-pick to ensure it is baked well. Leave in the oven for anther  5 minutes to rest.

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  • Detach the muffins from the tray with a thin wooden spatula (ice cream stick ideal)  and invert on a wire tray to cool down.
  • Eat hot or store in an airtight box for breakfast 🙂

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Chef’s Note

  • If you do not like the granular texture (actually it gives a lovely feel) you can make the corn grit less coarse by blitzing for a few seconds.
  • Ensure that you remove the muffins from the pan before it cools down totally to avoid the tomatoes from getting moist and soggy.
  • You can substitute corn kernels with fresh green peas for variation in taste.
  • Adding fresh coriander leaves will add loads of flavor.  For those who like a bit of experiment try flavoring with kasuri methi!
  • If you like it as bread loaf bake in a bread loaf tin and enjoy!

Spinach-Potato Au Gratin (4 servings)

Boiled potato  1/2 kg

Spinach 1  big bunch

Boiled macaroni 1 cup

Grated cheese (Cheddar/Mozzarella)  1/2 cup

Cornflour  1 tbsp

Butter   1 tsp

Salt to taste  1/2 –3/4  tsp

Pepper powder 1/2 tsp

Bread crumbs  2 tsp

Make a puree of spinach by blending in the mixer.

Cut the peeled potatos into thin slices or mashthem well and set aside.

Prepare the white sauce by melting the butter in a pan. To t he melted butter add the flour and stir well on slow fire.  Add t he milk to t he flour and keep stirring till you get a smooth mixture without any lump. Add half the cheese to the sauce to get smooth texture. Add the spinach puree, salt and pepper, and remove from fire.

In a greased baking bowl, make a layer with half the potato. Add a layer of the sauce (one-third)  and layer with half the macaroni. Add another layer of sauce followed by the remaining macaroni. Add the remaining sauce and layer with the remaining potato.  Sprinkle the remaining  cheese and and bread crumbs and bake at 180 degrees (Celsius) for 10 minutes or till the cheese melts as a brown crust.

Add some more sauce and add the remaining macaroni.