I was looking for a different idea for potatoes, so thought I’d see if I could do a ‘potato bake’.
I started by finely slicing potatoes and onions and cooking them in boiling water, complete with a dissolved chicken stock pot for around 5 minutes.
Then, I placed the par-cooked veg into a baking dish, along with some chopped up bacon scattered throughout and some generous blobs of cream cheese (I used a supermarket own brand). Once the dish was nicely packed, I ladled over some of the cooking water from the saucepan to about a quart of an inch below the rim.
Pop some more cream cheese on the top and cover with foil.
Place in a pre-heated oven at 200C for 20minutes, after which, remove the foil and return the dish to the oven for a further 20minutes, to allow the top layer of potatoes to crisp up.
Dish up with a slotted spoon, so you don’t get too much of the liquid on the plate and serve with whatever you fancy – on this occasion, we had chicken kievs (I was feeling lazy!)
The potatoes went down very well with Hubby, who went back for seconds, so they must have passed the test!
My fiancé loves an omelette to set him up for the day, especially what I call the Big Breakfast Omelette.
Start by heating a frying pan and melt a bit of butter. Slice half an onion – we prefer red – and add that to the melted butter, along with a few cherry tomatoes. Season with pepper. I don’t use salt as the bacon will be salty enough.
Give these a little time to soften and then add some chopped mushroom and bacon of your choice. You could also add some sausage slices.
Once everything has started to cook nicely, whisk four eggs in a bowl and add to the pan. Let the egg sit still for a good minute or so, until you start seeing bubbles on the surface.
Gently pull the edges back with a fish slice and allow the raw egg from the top of the omelette to run down underneath.
You may like to add a little grated cheese at this point and also some chopped spring onions. If you like your omelette well done, you could pop it under the grill, just to firm up the top. If not, fold it in half in the pan, don’t worry if it breaks, we’re not on TV(!) and allow the heat to just cook the middle a little longer, before transferring to a plate.
For me, I prefer something a little lighter and my filling of choice is smoked salmon – I just by the trimmings from the supermarket, which are a fraction of the cost of the posh stuff.