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Saturday, 4 February 2017

Steamed Baby Potatoes


This recipe will quickly become one of your favourites, it's cheap, it's fast and it's delicious!  All you need is about 10 mini chat potatoes (or any small potato) a few other ingredients and a microwave!

INGREDIENTS

10 baby potatoes (do not have to peel - optional)
handful of fresh continental parsley chopped finely
40g butter chopped into dice sized pieces
salt

EQUIPMENT

Flat pie dish or microwave safe plate
Cling wrap / plastic wrap

METHOD

Stab each baby potato about eight times with a pointy knife.  (this stops them exloding in the microwave and allows the steam to get right in).

Put the potatoes in the pie dish and sprinkle over the parsley.

Sprinkle over the pieces of butter.

Sprinkle over a bit of salt.

Cover with cling wrap - leaving a steam vent on one side.

Microwave for ten minutes.

Carefully remove the plastic wrap and gently stir the soft potatoes in the butter / parsley.

ENJOY

We love these potatoes with sausages or steak and fresh salad and fruits. 


Mild Gingerbread Cookies




This is my favourite gingerbread recipe to stock up on frozen school food. Previously only one of my six kids would ever eat gingerbread till I created this recipe, much milder and sweeter it's a real hit and yes... NO EGGS!!

MILD GINGERBREAD COOKIES

125g (4oz) butter softened
1/2 cup brown sugar
1/2 cup golden syrup/honey mix (I put about 1cm of honey in the measuring cup and the rest golden syrup)
2 1/2 cups plain (all-purpose) flour
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1 teaspoon bicarbonate of soda (baking soda)

preheat your oven to 180oC. Place the butter and sugar in a bowl and beat with electric beaters until light and creamy. Add the golden syrup/honey mixture, flour, ginger, cinnamon and bicarb and mix to form a soft dough. Wrap in cling wrap and pop in the fridge for about 10 minutes. Roll out dough between two sheets of baking paper to about 4mm (1/4 inch) thick. Cut out desired shapes. Place on baking tray lined with baking paper. Bake for 8-10 minutes till just golden brown. Cool on trays.
Delicious - also freezes really well pop a few gingies into individual zip-lock bags, press out the air and store in an airtight container in the freezer.