Similar to latkes but without the addition of onion or chives.I prefer these without too much salt or pepper but flavouring is to personal taste. Like latkes they can equally be served with cream cheese or sour cream if required. Download a PDF of this recipe here.
4 thick slices smoked bacon or vegetarian bacon
5 or 6 medium large potatoes
1 large onion, finely grated
2 1/2 tbsp. all-purpose flour
2 eggs – lightly beaten
Salt & pepper to taste
Pinch of grated nutmeg (optional) – I use paprika
1 1/2 tbsp. minced fresh parsley
Vegetable oil for frying
Fry the bacon/vege-bacon until crisp.
Drain on paper towel.
Crumble and set aside.
Place potatoes in a large bowl of cold water.
As each is peeled, grate the potatoes and drain.
Add grated onion, flour, eggs, salt, pepper, nutmeg, parsley and bacon.
Mix well.Heat about 1 inch of vegetable oil in large skillet.
Drop the potato mixture into the hot oil with a large spoon strainer cup draining off excess liquid as you go.
Flatten each pancake with a spatula to make 5 inch patties and fry on both sides until crisp and golden brown.
Drain on paper towel and keep warm until all the pancakes have been cooked.
With the price of bread going through the roof (premium bread can easily be over £1 a loaf now in the UK) it’s good to make your own once in a while. The secret to the kind of fluffy bread I like is to use buttermilk but I like to add wheat bran, rye flour or in this case toasted soya flakes which has twice the fibre as wheat bran.
Two cups of strong white flour
3/4 cup of Buttermilk
1 heaped tablespoon of toasted soya bran
1 tablespoon butter of margarine
1 teaspoon of baking powder
2 teaspoons sugar or honey (split between yeast and dry ingredients)
1 packet of fast action dried yeast
Mix the yeast with warm water in a cup and add 1 teaspoon of sugar or honey and allow yeast to to activate.
Melt butter in a pan or microwave before mixing with remainder of the ingredients which includes 1 teaspoon of sugar or honey.
Once the yeast has has activated on the sugar and risen in the cup add to the dry ingredients and kneed for a few minutes.Add milk or water if required.
Allow dough to rise in place ether pre-formed into bread rolls or loaf. Dust with flour and cover the dough until it doubles in size (I put the baking tray over a bowl of water heated in a microwave oven to enable a low heat source from underneath).
Cook at 220 /Gas mark 7 for 20 mins.
If a softer topped bread is required then either cover with a damp paper towel once removed from the oven or brush with a thin film of butter or margarine.
Recipe can be modified by adding cheese , herbs, rye, sesame seeds etc to taste.
Download a PDF version of this recipe here.
Long time no recipe post so time to indulge the food option once more:
This soup is pure comfort food and combines the taste of baked potato with the option of including potato skins loaded with cheese (*drool*)
450g (1lb) Bacon or vegetarian bacon substitute
300ml (½ pint) Sour Cream
1.5lt (2½ pint) Milk
4 large Potatoes
4 Spring Onions or chopped onions
135g (5oz) Butter
75g (3oz) Flour
135g (5oz) Cheddar Cheese
Salt and Black Pepper (to taste)
Preheat oven to 180°C: 350°F: Gas 4
Pierce the potatoes all over with a fork and bake until tender.
De-rind and chop the bacon and fry until crispy.
Melt butter in a medium saucepan.
Slowly blend in flour whisking thoroughly until blended.
Gradually add to the liquid, whisking constantly.
Add salt and pepper and simmer over low heat, stirring constantly to allow the flour to cook.
Cut potatoes in half, scoop out flesh and set aside.
Chop half the potato skins and discard the remainder.
When milk mixture is very hot, whisk in potato.
Add green onion and potato skins.
Whisk well, add sour cream and crumbled bacon.
Add cheese a little at a time until all is melted in.
This soup can be made utilising only a microwave and a grill. You can bake the potato element in a microwave and then grill the skins to get a close approximation to an oven baked potato and the soup base can also be made in the microwave and the cheese stirred into the sour cream and flour base mixture once cooked.With practice the potato skins can also be mircorowaved though a grill is preferable especially if loading the potato skins with cheese as microwaving cheese rarely gives a good outcome.
Download This Recipe
You can download a PDF of this recipe here.
This recipe is for a flour free cake-like bake that uses whipped egg to provide the structure. Some describe it as being more like a large brownie and other fruit can be substituted as required.
- 7 oz (200g) semisweet chocolate, chopped or chips
- ½ cup (120g) butter or margarine
- 4 eggs, separated
- ½ cup (120g) sugar
- 2 pears, sliced
- lightly whipped cream, to serve
- Grease a 9×9 inch (22cm x 22cm) baking dish, and pre-heat the oven to 325°F (170°C).
- In a double boiler, melt the chocolate and butter or margarine. When melted, remove from the heat.
- Whisk the egg yolks and sugar together until they become thick and pale yellow.
- In a separate bowl, whisk the egg whites until firm.
- Combine the chocolate and egg yolk mixture, and mix well.
- Beginning with about ⅓ the egg whites, gently fold them into the chocolate/egg yolk mixture.
- Add the slices of pear, and stir once or twice. Add the entire mixture to the baking dish.
- Bake for 35-40 minutes, until the bake is springy yet firm to the touch.
- Serve hot with whipped cream.
Recommended recipe via Wiki books Cookbook
Talking of the crumpet toast has prompted me to dig out this crumpet-bread recipe.
1 1/2 cups (375 mL) milk
1 cup (250 mL) water
2 tbsp. (30mL) sugar
1 1/2 tbsp. (25 mL) Instant Yeast
5 cups (1.25 L) white flour
1 tsp. (5 mL) salt
2 cups (500 mL) grated medium or old cheddar cheese
1/4 cup (60 mL) melted butter or margarine
1/2 tsp. (2 mL) baking soda
1 tbsp. (15 mL) lukewarm water
1. In a large pot over medium heat add the milk and water, heat just to lukewarm. Remove from stove.
2. Mix in sugar and sprinkle the yeast over all. Whisk until no lumps remain. Then add 3 cups (750 mL) of white flour and the salt. Beat until smooth. Add the last 2 cups (500 mL) of white flour. Beat again. The dough should be sticky. Cover and let rise until doubled about 30 minutes.
3. While dough is rising grate cheese, set aside. Melt margarine or butter and set aside. In a small bowl dissolve soda in warm water, set aside.
4. Leave to rise for 30 minutes. Add the cheese, soda and melted butter or margarine. Blend well so cheese is evenly distributed. Divide dough between two oiled 9″ x 5″ x 2″ (22.5 x 12.5 x 5 cm) loaf pans.
5. Let rise uncovered for one hour or until doubled. If you cover the bread the dough will stick to the towel.
6. Bake in a preheated oven at 400°F (200°C) for 25 to 30 minutes. Remove from pans and cool on wire racks.
1 1/2 cups Corkscrew-shaped macaroni
2 tb Butter or margarine
3 tb Flour
1/2 ts Salt
1/2 ts Paprika
1 ds Cayenne
1 1/4 cups of Milk
6 oz / 170 grams of Natural sharp Cheddar cheese
3 Eggs; separated
Preheat oven to 350 F/180 C/Gas mark 5 (moderate).
Grease an appropriate size casserole dish.
Cook macaroni according to package directions (I used a wholewheat variety).
Melt butter in a large saucepan. Stir in flour, salt, paprika, and
cayenne. Add milk. Cook over moderate heat, stirring until
thickened. Remove from heat. Add cheese and stir until melted.
Beat egg yolks until light. Fold into macaroni and cheese mixture.
Pour into casserole dish.
Bake for 35 to 40 minutes or until center is
firm to the touch when pressed lightly.