All posts tagged: mashed potato

A potato tasting challenge with Billy & Jack and Idahoan

My blog might be called ‘Got to Be Gourmet’ but that doesn’t mean I don’t enjoy the more comforting foods in life. When I was a kid, one of my absolute favourite things to eat was ‘tuna and mash’ (and I’m not talking about freshly mashed up organic potatoes from the fields surrounding our house in rural Yorkshire. Oh, no. I’m talking the powdered variety!) I must admit, I hadn’t tucked into this particular food stuff since then (although I have a vague recollection of there being a bit of a phase at Uni!) so when I was invited to an event by Idahoan recently, I was more than a little intrigued. The food snob in me might have scoffed at going to an event about ‘powdered’ potato. But it sounded particularly interesting – Billy and Jack, MasterChef finalists (who I just adored during that particular series) and now successful supper club hosts, were going to cook a dinner with multiple courses, some of which would include Idahoan potato and some of which would include …

Swedish Cookery Class With Västerbottensost Cheese

As you may know, I adore cheese. We even had a tower of cheeses for our wedding cake. So when I was invited to a Scandinavian cookery class using cheese, I jumped at the chance. Because while I love to buy and eat cheese, I usually just have it with bread or crackers – I rarely cook with it. So I was keen to get some ideas for how to use it in the kitchen. The class was led by Brontë Aurell, co-founder of ScandiKitchen along with Agneta Andersson from Västerbottensost Cheese, who had kindly come over from Sweden for the event.     Västerbottensost has a fabulous history behind it. Created by dairy maid Ulrika Eleonora Lindström in 1872 in Burträsk, rumour has it that she was distracted by an attractive dairy hand, taking her eye off the cheese. What might have been a disastrous batch of cheese in fact turned out to be delicious and unique. And so Västerbottensost was born. The cheese has been produced in the same way since then, but the recipe is very much …