**The end result above**-Erm, yeah that Focaccia was bought as I wasn’t down for baking dough.
If anyone knows me they’ll know that I love me some food, but like 24/7, and now significantly even more due to the festive period. So much that I could probably estimate that I’ve piled on around a stone. Not good, people. Not good.
Enough of me ramblin’ though… when the lovely people at Branded3 contacted me asking if I’d like to participate in Ski Total’s ‘Taste of the mountains’ campaign, I was right on board. After all I do love food and these recipes looked amazin’, warm, healthier than the Christmas dishes I’d stuffed in me, and extra tasty. After all it is the time for loads of Winter warmers.
The lovely Ski Total lot sent me over the option of three amazin’ dishes to try from, along with a gift card to make the beauties. And after takin’ a long hard look at them(I’ve got a short attention span) I decided to go for two (yeah, two -I was being very brave). The chosen two are known as; ‘Austria Grostl ‘and ‘France Tartiflette‘. To have a little nosey at my makings then do see below., as they may sound snazzy and hard to do, but if I can do it anyone can. Cheers Ski Total!
P.s It’s definitely worth it.
France Tartiflette Recipe
Approx time: 1HR
Reblochon-200G (I used brie as I couldn’t find this anywhere!)
Salt&Pepper- 1 TBSP
Creme Fraiche- 50ML.
Preheat the oven to 180 degrees. Peel and boil the potatoes. Let them cool and slice or dice if you prefer.
Cut the bacon into small dice or use lardons. Brown the bacon in a hot pan and remove.
Finely lie the onion and fry with the bacon, white wine and creme fraiche and simmer for 5 mins. Add potatoes and season well. Cook for a further 5 mins.
Remove from the stove and transfer into an ovenproof dish, Cover with reblochon cheese and bake until crispy and bubbling.
**my masterpiece to the left** Trust me it tasted far better than it’s appearance. Take note people, I’d never be on Master chef.
Austria Grostl Recipe
Approx Time: 25 Mins
Sunflower oil/vegetable oil-1 TBSP
Smoked lardons- 400G
Onion, cut into chunks-1
Cooked potatoes, cold and chunked-500G
Caraway Seeds-1 TBSP
Paprika- 1 & 1/2 TBSP
Small handful of Parsley
Heat the oil in a large frying pan, then fry the bacon and onion together for 10 mins.
Lift out of the pan onto a plate, before adding potatoes and frying again for 10 mins until golden.
Tip in the caraway and paprika, season well, and stir to release their fragrance.
Return the bacon and onion, taste for seasoning, then add parsley.
Serve hot, and for a real authentic touch with a fried egg on top.
**The end product**- P.S I had to add a touch of tomato puree as it was lookin’ a little dry.
x Em x