I blog information, news and recipes about gluten-free, wheat-free, dairy-free, egg-free, alcohol-free and vegan cooking. Right now I've been working on an exciting project where I avoid refined sugar and create recipes using a range of healthier alternatives.

Happy cooking!

ps. ask all guests if they have an allergy (because the recipes use some unusual combinations and they may not expect to find citrus and soya in the chocolate cake, for example).
pps.if you are cooking for someone with an allergy, please read my allergy page first.

The potato rosti fry-up

You can thank the Swedes for potatoes done rosti-style, and it’s a neat way to make them look more interesting. A rosti is sort of a hash brown and makes a great idea for brunch, especially if served with fried mushrooms and tomatoes (and even baked beans – though check they don’t contain wheat etc – Heinz are OK). To stay truly Swedish-style requires a lot of parboiling and other faffing, so I’ve opted for a cheat’s version that is much simpler.

Serves 4–6

5 medium potatoes (about 2kg)
1 carrot
2 onions
2 tbsp olive oil

Finely grate the potatoes and carrot using a food processor, or by hand. Finely chop the onion. Now put everything in a large bowl and pour boiling water over until everything is covered. Leave for five minutes.
Strain off as much water as you can by pouring through a sieve and using a wooden spoon to squeeze out as much water as possible. Put the potato shred back in the bowl and add the oil. Stir to coat everything in oil.
Now get a large frying pan and get it to a good, medium-hot heat. Pour a couple of tablespoons of vegetable oil in, then drop tablespoon-sized dollops of the potato mix onto the pan, as many as there is space for. You’ll need to flatten them down with the back of your spoon. After a few minutes, flip the rosti over to brown the other side. Drain on a piece of kitchen paper and sprinkle with salt before serving.