Potato Cakes for the weekend

Oh hello!  I have been thinking about my blog a bit recently and didn't know how to start out again after having neglected it for so long!  I decided that I would just come back as if I'd never been anyway.  I have lots to show you, but first, food!

I promised that I would let my lovely followers on facebook have my potato cake recipe, so here goes.

Potato Cakes - makes about 16

2oz butter
6oz plain flour
2 tsp baking powder
pinch of salt
1 small bowl of mashed potato (about 2 cups)
milk
flour for dusting

1. mix together your flour, salt & baking powder.
2. Add butter and rub together until it looks like breadcrumbs.
3.  Add your potato and using your hands combine the two, adding drops of milk as you go along until you have a workable dough.
4. Wash your hands to get rid of all the stickyness and flour the work surface and your hands/rolling pin.
5.  Make your potato cakes you can cut into small pieces and make individual ones.  I make a 'rectangle' about 1/2" thick using a rollin pin, and then cut in half lenthways before cutting into eighths.  I then cut each of these 'squares' into triangles.
6.  Place on greased baking tray and cook in the over at 180° for about 10/15mins until golden brown.

Eat warm with butter (and whatever else you fancy!) :-)

Happy baking my lovelies.  I hope to be back soon to show you lots of the lovely work I have been busy creating.  Have fun x

Chicken, potato and feta bake

This, alongside Roasted Butternut Squash Lasagne, is one of my favourite meals at the moment.  It doesn't look like much, but it is heaven on a plate, is oh so simple... and very very healthy!

Chicken, potato & feta  - serves 4

1 large onion roughly chopped

750g new potatoes 

olive oil

4 Chicken breasts – free range! – cut into pieces

200g cherry tomatoes

Chopped thyme or oregano, fresh or dried

150ml white wine

150ml vege stock

100g crumbled feta

1.   Preheat oven to 220°/. Slice small new potatoes in half, bigger ones into quarters, and par-boil for 10mins.

2.  Place onion & sliced potato in shallow roasting tin, drizzle with a little oil, season and toss to coat. Roast for 10 mins.

3.    Put a little oil into a frying pan and fry the chicken to brown on both sides.

4.  Chop the tomatoes in half and scatter over the potatoes with the herbs.  Return to the oven for 5 mins. 

5.  Take the potatoes out of the oven, lay the chicken on top and pour over the white wine & stock. Roast for a further 15 mins or until chicken is cooked & vegetables tender.

4)    Serve scattered with feta, a green salad, and lots of quality bread to mop up the fabulous juices out of the roasting dish.

Underneath this loveliness are the most delicious juices,
so plate up at the table and let people tuck in!

At this point I must thanks my little sister for making this for me and sharing her recipe!  Now it's your turn to experience, pop on your pinny and get making!

Really want to look the part?  How about one of these pinnys?  These, and others, are available to buy in my shop.

You can find a collection of lovely recipes here.