Recipes · Ruminations

Breakfast Potatoes

Doesn’t everybody go through food fads? You know, when there is a go to thing you always like to eat until you don’t? Mine at the moment is breakfast potatoes which I like to have at least once a weekend. Admittedly I’d have them everyday but that might be excessive. ūüėÜ

20170326_110231To make one breakfast potatoes one first softens onions, garlic, ginger and chili in a little butter and oil. At this stage you can also add salt, pepper and spices. Sometimes I add cumin and stuff to make it curried breakfast potatoes.

20170326_110503Then you turn the pan down and add small cubes of potato and cover.

20170326_111947In about ten minutes you uncover and give the mixture a stir before covering again.

20170326_114121Then ten minutes later uncover to finish up and plate up.



Sausage And Bean Breakfast Pie: So Bad It Must Be Good

This recipe from The Hairy Bikers’ Perfect Pies cook book borrowed from our local is so bad it must be¬†good. I shall indeed be cooking it for tea tonight ūüėÜ

This cook book has been placed at the top of our “must buy” list!

Sausage and Bean Breakfast Pie

850g medium potatoes

3 tbsp sunflower oil

8 good-quality pork sausages

1 medium onion, finely sliced

425g can baked beans

Put the potatoes in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat slightly and simmer for 15 minutes or until only just tender Рthey need to be firm enough to cut into chunks. Preheat the oven to 200 degrees C.

While potatoes are cooking, heat a tablespoon of the oil in a large non-stick frying pan. Fry the sausages gently for 10 minutes until nice and brown, turning every so often. Add the sliced onion and cook for 2-3 minutes more until golden, while stirring. Tip the sausages and onion into a shallow flameproof dish and pour over the beans. Drain the potatoes and put them on a chopping board.

Return the frying pan to the hob and add the remaining oil. Cut the potatoes into chunky pieces and fry them in the oil for 2-3 minutes, turning regularly until golden. Scatter the potatoes over the sausages and beans. Bake for 15-20 minutes until the potatoes are crisp and brown and the beans are hot.


Giant Potato Chip Cookies

The E.I.C. and the kids went to the Lions Book Fair this morning. Clutched in¬†herself’s¬†hands when she¬†emerged is a new cookbook called Cookies! A Cookie Lover’s Collection.¬†This american cook book looks to be a real winner. I mean how can it not be when you have 26 different recipes for chocolate chip cookies. Yes that’s right 26 recipes. Nom Nom Nom….

One that caught my eye is Giant Potato Chip Cookies, a chocolate chip cookie with chippies in them…

Giant Potato Chip Cookies

1 cup (250 mL) granulated sugar

1 cup (250 mL) packed brown sugar

1 cup (250 mL) vegetable shortening

2 eggs

2 teaspoons (10 mL) vanilla

2 cups (500 mL) all-purpose flour

1 cup  (250 mL) uncooked old-fashioned rolled oats

1/2 cup (125 mL) crushed potato chips

1 teaspoon (5mL) baking powder

1 teaspoon (5mL) baking soda

1 cup (250 mL) miniature candy-coated semisweet chocolate pieces (mini M&Ms)

1/2 cup (125 mL) chopped mixed nuts

Heat oven to 250 F(180 C). In a large mixing bowl combine sugars, shortening, eggs and vanilla.  Beat at medium speed until light and fluffy.  Add flour, oats, potato chips, baking powder and baking soda. Beat at low speed until soft dough forms. Stir in chocolate pieces and nuts.

Drop dough by 1/4 cups (40 mL) 3 inches (8cm) apart onto un-greased cookie sheets. Bake for 13 Р16 minute or until golden brown. Cool for two minutes before removing from sheets.


The Doughnut Muffins

You have to love those cosy murder mysteries that include recipes. The latest one where we have used a recipe is called Roast Mortem: A Coffeehouse Mystery by Cleo Coyle. They taste just like doughnuts. Nom nom nom!  Here it is then:

Clare Cosi’s Doughnut Muffins

Makes 12 muffins [12 huge American muffins, will actually make are 24 more normal sized muffins]

For the batter:

12 tablespoons unsalted butter [150g]

1 cup granulated [white] sugar [250g]

2 large eggs, lightly beaten with fork

1 cup whole milk [or in our case lactose free, don’t really think it needs to be whole, can be trim]

2 1/2 cups all-purpose flour [320g]

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground nutmeg

For the cinnamon topping”

1/2 cup granulated [white] sugar [125g]

1 teaspoon ground cinnamon

2 tablespoons butter, melted

Preheat oven to 350 F [180 C] Using electric mixer cream the butter and sugar until fluffy. Add eggs and milk and continue mixing. Sift in the flour, baking powder, baking soda, salt and nutmeg, and mix only enough to combine ingredients. Do not overmix at this stage or you will produce gluten in the batter and toughen the muffins.

Line cups in muffin pan with paper holders. Fill and bake for 15-25 minutes or until lightly brown and toothpick inserted comes out clean. Remove from pan and cool on wire rack.

Mix together sugar and cinnamon to create cinnamon topping. Brush the tops of the warm muffins with melted butter and dust with cinnamon topping.

To make into Jelly Doughnut Muffins:

[We haven’t tried yet]

Make batter as above

1/4 cup raspberry jelly/jam

2 tablespoons butter melted

1/2 cup confectioners’s sugar for dusting

Line cups in muffin pan. Fill each halfway with doughnut batter. Poke a hole into the thick batter and spoon in 1 teaspoon of raspberry jam/jelly. Top with remaining batter.

Bake as above.

Brush top of muffins with butter and with sugar.

Family · Recipes

I Love My Deep Fryer

I know, it’s a terrible thing to say, but I love my deep fryer! Health nuts would be¬†horrified…

Since opening that box of happiness I have cooked doughnuts, chips, and lemon chicken in the fryer. Hmmm tasty. Now in my¬†defense¬†it is healthier than buying these items from takeaways or the like. I know what’s in the ingredients and I know the oil is clean and at the right temperature. ūüôā

I also like my new sandwich press, as does the rest of the family. Since Christmas many happy toasty sandwiches have been made. ūüôā

I did suggest deep fried peanut butter toasty¬†sandwiches¬†but the E.I.C. said that was going a step too far ūüėÜ

Recipes · trees

Pumpkin Cake And Peachcott Blossoms

One of the best buys of the new trees has to be the Peachcott. It’s pretty pink flowers are just beautiful. We may have to save up and plant ten more next year ūüôā

Pretty in Pink
Pink blossom

In a completely¬†unrelated¬†manner the E.I.C. has a new¬†favourite¬†cookbook. ¬†It’s called The Church Supper Cookbook edited by David Joachim.

The Church Supper Cookbook

She baked the following recipe.

Pumpkin Cake

1/2 cup butter

1 1/4 cup sugar

2 eggs

1 cup solid-pack canned pumpkin [ We roasted a pumpkin and used fresh. Who’s heard of canned pumpkin – guess that’s a US thing]

2 cups flour

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

3 teaspoons baking powder

3/4 cup milk

1/2 cup chopped nuts (any kind)

1/2 teaspoon baking soda

Cream butter and sugar, add eggs, and beat. Stir in pumpkin. Sift together flour, cinnamon, ginger, nutmeg, salt, and baking powder. Add dry ingredients (not baking soda) with milk to pumpkin mixture. Then add nuts and baking soda; mix until well-blended and pour into greased and floured  10 * 10 pan. Bake at 350F for 35 minutes. Cool and frost.

We iced with orange flavoured butter icing. They recommend a cream cheese icing.

A Little Bit Of Nom: Citrus Layer Cake

We received one of our favourite magazines: Cuisine.

The E.I.C. spotted a cake recipe to try… Nom, nom, nom.

We sprinkled icing sugar rather than iced, and the lemon curd came from the grandma.

The Citrus Layer Cake

Here the humble sponge cake is transformed into a moist citrusy layer cake.

Lemon Curd

100g butter

200g caster sugar

grated zest and juice of 3 lemons (1/2 juice)

3 eggs and 2 egg yolks beaten.

In a heavy-based saucepan heat the butter, sugar , and lemon zest and juice over a low heat until the butter and sugar have dissolved. Strain the eggs through a sieve then add to the saucepan. stirring with a wooden spoon constantly until the mix thickens (about 5 minutes). Be careful not to let the curd boil or it will curdle. Pour into clean, sterilized jars and, once cool, store in the refrigerator for 1-2 weeks. Makes 2 cups.

Lemon trickle icing

25g butter melted

grated zest of 1 lemon and 1 tablespoon of juice

2 tablespoons boiling water

2 cups icing sugar

Combine all ingredients, whisking until smooth.

For the cake

3 eggs

3/4 cup caster sugar

1 cup flower

1 teaspoon baking powder

2 tablespoons milk

45g butter

grated zest of 1 orange and 1 tablespoon of juice

Preheat oven to 180C. Butter and flour 2 x 20cm round sandwich tins or one large tin. [We used two loaf tins]

Beat the eggs and sugar until thick and creamy. Sift the flour and baking powder, and fold gently through the egg mixture. In a small saucepan, place the milk and butter, and heat until the butter has melted, but don’t let it boil. Add orange zest and juice then fold through the batter. Divide the mixture between the 2 tins, smooth the tops and bake for 15 minutes or until the sponge comes away from the sides when pressed gently.

Allow the cakes to cool for 10 minutes before removing from the tin. when cold cut each cake in half horizontally. Use a palette knife to spread a generous amount of lemon curd between the layers and stack on top of each other. Drizzle the icing over and allow to set.



A funny thing happened on the way to the office today… Actually not really but almost ūüôā

A lady¬†came in to photocopy a recipe and send to her son in America. I was quite¬†taken with the¬†recipe so I made a copy for myself. I haven’t tried it yet, but I am getting down here before I lose it ūüôā

The recipe is for Puftaloons, or Floaters¬†as one of my colleagues called them. It seems to be fried scones. The recipe is from The Australian Women’s Weekly – July 26, 1978 so is fairly old.


2 cups self-rasing flower

1 teaspoon of salt

1 teaspoon of sugar

1 cup of milk

oil for frying

30g (1oz) butter

  • Sift flour, salt and sugar¬†into bowl, add milk and mix to soft dough. Turn dough out onto well-floured surface and knead dough lightly until smooth.
  • Roll or press dough out to 1cm (1/2 in) thickness. Cut into rounds using floured 6 cm (2 1/2 in) cutter.
  • Shallow or deep fry. Shallow fry in three tablespoons of oil in large frying pan with butter (not too hot). Cook puftaloons¬†5 minutes on one side, then turn and cook for a further 5 minutes. Serve immediately.
  • Deep fry – drop into deep jot oil and fry 5 to 6 minutes until golden brown. If desired roll¬†in sugar and cinnamon immediately . serve with jam and honey.

Caramel Slice From the Rally Cook Book

This recipe comes from the Rally Cook Book,¬†produced¬†by the Rally youth movement, which was sort of¬†Scouts/Guides for the Open Brethren. Our version is from 1982, a blast from my childhood where this book was a favourite with my Mum.¬† Its a fantastic slice recipe, where the base is almost as good as the topping…

Caramel Coconut


90 g/3 oz butter

1 tablespoon Golden Syrup

185 g/6 oz flour

1 cup coconut

90 g/ 3 oz sugar

1 egg beaten

1 teaspoon baking powder

Cream butter and sugar, add syrup and egg, and lastly dry ingredients. Spread in shallow tin and bake in a moderate oven for 1/2 hour.

Caramel Topping

1 dessertspoonful golden syrup

2 tablespoons butter

2 tablespoons sweetened condensed milk

2 tablespoons brown sugar

Melt all and cook 1 minute. Spread over cooked base and ice with chocolate icing when cold. 

This is a great recipe, but a bit mean on the amount of caramel so I doubled the caramel ingredients (more than doubled the condensed milk, because¬†I like the caramel a bit gooey..), this means that I had to¬†boil the mixture for a couple of minutes until it went the right colour-YUM. I also cooked it in two smallish tins, because¬† I don’t like the base too thick, but if you like a smaller amount of slice with thicker layers then cook it in one tin.¬† You need to keep an eye on it because the edges of the base go from a lovely toasty brown to ‘whoops thats burning!’ very quickly ūüôā