This weekend I completed possibly the best supprise I could ever complete. Mostly because I hate keeping happy secrets. But yesterday my father believed me when text him at 6am saying happy birthday, my explanation for being awake that I was ‘at the gym’ hahaha. Not going to happen. In reality I had awoken at 4.30 am to drive to the airport and I was about to board a plane to cairns to surprise my da for his birthday. Great surprise and now I’m having a blast hanging out. You know what that means though? Screw cooking with Jamie, I’m cooking with Da! After going out for brunch, we had fresh Vietnamese spring rolls for lunch (now I know brunch may make lunch excessive, but we’re going to ignore that today). We’ve got a potato and sage pie in the oven which will be joined by a garlic ciabatta and putenesca spaghetti in due course. Stay tuned 🙂
Potato and Sage Pie
- 3 small potatoes
- Bunch of sage
- 60g butter
- 120g tasty cheese
- 2 onions
- Salt and pepper
- Slice the onion and potato finely.
- Melt the butter in a pan and cook the onion until translucent.
- Grease two small springform tins ( or one larger one) and cover the sides with overlapping potato slices followed by the base.
- Add a thin layer of onion followed by a thin layer of cheese and Aprox 4 sage leaves.
- Season with salt and pepper and repeat until springform is full.
- Ue a knife to trim the potato used to cover the sides down to the level of the springform.
- Cover with alfoil and bake at 200 degrees for an hour.
- Remove the alfoil and bake for 20 minutes to crisp up the top.
- Remove from springform and enjoy!
I can’t wait to taste this cold tomorrow- I think it will be just as good!