Hello, I'm Hester
Between the Dots is a journal dedicated to the quiet beauty found in ordinary moments. A space to share glimmers of light and hope, discover the world, and not shy away from tough questions. Welcome. I hope you’ll find yourself at home between these stories of things we tend to overlook.
table of contents
- ......................................... quiet beauty
- ...................................... simple recipes
- ............................................ slow travel
- ....................................... sustainability
- ................................................... health
- ............................................... Theology
- ................................ on being a woman
- ............................................... marriage
- .............................................. thoughts
While on holiday on the west coast of Ireland, we found ourselves in a local supermarket with limited options for dinner we’d be able to cook on our tiny camping stove. Going over all the options, we settled for potatoes with bacon and goat’s cheese — not knowing that this would become a staple meal during the following months.
It took some experimenting with types of potatoes and methods of preparing them, with some miserable failures along the way, but I’ve finally nailed down the best way to make this recipe. It might take some experimenting on your end as well to get a version you enjoy, but don’t let that stop you. It’s such a hearty and warming meal.
the recipe
ingredients
4 – 6 baby potatoes
2 bacon rashers
50-75g of goat’s cheese with a soft, white rind
butter
olive oil
lettuce
balsamic vinaigrette
1 serving
- Boil 4-6 baby potatoes (depending on how hungry you are) for about 20 minutes. Drain the water and let the potatoes cool for at least 15 minutes — longer if possible. I get the best results when the potatoes are cooled down to room temperature.
- Preheat a frying pan to medium-high heat.
- Pan-fry the bacon rashers with a little bit of olive oil. When crispy, take them out of the pan and put them on a plate or chopping board.
- While the bacon is frying, slice the potatoes.
- Add a decent amount of butter and olive oil to the pan. When the butter is melted, add the potato slices and fry until golden brown, then turn them — the butter should be bubbling; if not, adjust the heat.
- While the potatoes are frying, slice the goat’s cheese and bacon however you like.
- When the potatoes are ready, transfer the slices to a plate. Add the bacon and goat’s cheese to the potatoes. Put some lettuce on the side and drizzle with balsamic vinaigrette.
