November 28, 2009
2 cups of grated potato :: peel and coarsely grate the potatoes and then put in your salad spinner and spin dry :: pat dry with a paper towel if they are still a bit soggy.
1 small onion, grated as well
3 tbsp plain flour
salt and pepper
oil for frying :: we need to shallow-fry in around an inch of oil
Optional extra ingredients:: clove of garlic, freshly chopped herbs, grated lemon rind, smoked paprika, chilli
NB :: don't let your grated potato sit around - it will go brown and yicky - grate and use it straight away.
Mix the grated, dried potato with the other ingredients (except the oil).
Heat the oil until a pinch of the mixture fries up nice and golden quickly. Now plonk spoonfuls of your potato mixture into the oil and flatten with a spoon until a cm or so thick. They don't need to be perfect - kind of poke the spoon into the centre of the plonked mixture to make a few little holes for the oil to seep up into. This helps the middle cook evenly. No one likes raw potato! Cook until golden and then flip over and cook the other side. Drain on kitchen towel and transfer to the oven to keep warm. These are nice cold too, though!
November 20, 2009
I made this today. It turned out great. I used a bit more butter and dutch cocoa and a tablespoon of espresso instead of instant.
2 tbsp butter
2 tbsp cocoa
1 cup SR flour
1 cup sugar
1/2 cup milk
1/2 tsp vanilla extract
1/2 tsp instant coffee
Grease a ring tin very well and heat oven to 350F
Cream butter and sugar. Add eggs. Add cocoa, vanilla and coffee. Add flour and milk alternately. Bake for 30 mins. Cool in tin and then turn out.
3 pears, peeled, halved and cored
175g caster sugar
175g self raising flour
3 tablespoons of milk
grease and line your 20cm cake tin with baking paper. preheat oven to 180C.
Cream butter and sugar together. Add eggs one at a time. Fold in flour, then milk.
Place pears into bottom of the lined tin. Spoon mixture evenly over top of pears and smooth out.
Bake for 45minutes. Let sit for 5 minutes and then turn out onto serving plate.
Y to the UM.
via Eat Drink Live by Fran Warde
2 grated zucchinis - with all the moisture squeezed out of the gratings
200g good cheddar cheese, also grated
1 finely diced shallot
1 small egg
a slosh of worcestershire sauce
bread for toasting
salt and pepper.
Mix all ingredients except the bread together.
Plonk spoonfuls onto bread making sure it's not layered super thick and it's pushed to the edges of the bread nicely.
Grill and eat with a big glass of wine (or beer) or if you are saintly, iced water.
via Eat Drink Live by Fran Warde
250g Callebaut dark chocolate or other high quality chocolate
250g dried apricots
Melt chocolate in microwave in 30 second bursts - stirring well between each burst. Be careful not to heat it too much or too often as it will separate. Yick. Now when it's melty and smooth spear your apricots with a fork and dip into the chocolate until well coated. Pop onto some wax paper to cool - in the fridge if it's hot at your place. Eat when set. Try not to eat too many. It is VERY hard!
2/3 cup raw sugar
1 cup wholemeal plain flour plus
1/2 cup wholemeal self raising flour mixed with a pinch of salt
1 1/4 cups mashed banana
1 tsp vanilla extract
1/4 cup yoghurt or 1/4 cup milk mixed with some lemon juice (to make buttermilk!)
Grease a loaf tin and heat your oven to 375f
Cream butter and sugar until light and fluffy. Add egg and mix well. Now mix the mashed banana, vanilla and yoghurt/buttermilk together. Add this mix and the flour alternately to the creamed butter until all is mixed in. Pour into a greased tin and bake for 40 - 50 minutes! Cool for ten minutes then turn out onto a cooling rack.
I sprinkled the top with cinnamon, nutmeg and brown sugar before I baked it - for a bit of a spicey crunchy top!