So it’s official, I’m the only person who hasn’t been whisked away skiing this year. I’ve been green with envy looking at everyone chalet & snow pictures. So I’ve collaborated with Ski Total to challenge myself in bringing a taste of the snowy mountains to my suburban household.
Before the real healthy eating kicks in, there’s still time left in January to curl up on the sofa, light some candles and enjoy a winter night with food inspired from the slopes. I’ve really enjoyed making these simple but delicious dishes, Tartiflette with Focaccia bread.
Ingredients (Serves 4)
|Potatoes 1 kg
|Bacon (I swapped it for Turkey bacon) 200g|
|White Wine 150ml||Reblochon cheese 200g|
|Crème fraîche 50ml||Salt & Pepper 1 tsp|
- Preheat oven to 180C
- Peel & cook the potatoes in a saucepan of salted boiling water for 5-10 minutes, or until tender. Let them cool and slice.
- Meanwhile slice the turkey bacon and dice the onion.
- Heat a frying pan and fry the Turkey bacon, then add the onions..
- Add the white wine and Crème fraîche. Let simmer for 5 minutes.
- Add the potatoes and season well.
- Transfer into an oven-proof dish and cover with reblochon cheese, bake until golden, crispy and bubbling.
Ingredients (Serves 4-6)
|Flour 450g||Water 300ml|
|Sea Salt 3g||Honey 5g|
|Yeast 7g||Olive Oil 60g|
- In a large mixing bowl, combine flour, salt and yeast.
- In a small saucepan heat water and honey over a medium heat (36C-40C degrees) Add this to the flour mixture and beat for 2 mins approx.
- Once the dough pulls away from side of bowl, turn out onto a lightly floured board and knead until dough is smooth and elastic. (If need be add more flour)
- Cover with a large bowl and allow to rest for 10 mins.
- On a lightly floured surface, roll out dough to fit greased pan. Cover loosely with cling film and allow to prove for 30 minutes or until doubled in size.
- Pre-heat oven to 200 degrees.
- Drizzle dough with olive oil and press indentations with finger or wooden spoon at 1-inch intervals, all over surface.
- Sprinkle with rosemary, coarse salt & pepper and bake in centre of oven for 20 mins or until golden brown.
All in all I think I did a great job if I do say so myself 🙂 The Crème fraîche in the Tartiflette is a Ski Total personal twist on the original traditional approach, to give the dish a rich smoothness and it really does work in bringing out more flavour. My own personal twist was switching the bacon to a Pork free alternative, by adding the smoked Turkey bacon rashers it still gave the dish it’s meaty bite.
What’s also great is that the Tartiflette can also be put in the fridge once cooled down to be eaten the next day, ideal for your weekly meal plans.
Looking back I did need to leave my dough to prove for much longer. As you can see my bread is looking
very a little flat, but it still tastes a-m-a-z-i-n-g.
*Shout out to my mother who helped me bake the bread….and made sure I didn’t burn the house down.*
I’ve really enjoyed learning these winter mountain classics, these are perfect comfort food to have with your family or for your dinner party guests for all to get stuck in. This is such an easy recipe and if you choose to make this Ski themed recipe at home, I would love to see your finished master pieces! Tag me in your pictures.