POTATO SCONES

with easy blackberry jam



3 cups self raising flour
1 teaspoon salt
2 teaspoons sugar
4 1/2 tablespoons cold butter
1 1/2 cups mashed potato (mashed with milk and butter)
1/2 cup milk
1 egg

preheat oven to 200 c. (400 f.) line a large baking tray with
baking paper.

in a large bowl, combine the flour, salt and sugar. rub in
butter until mixture resembles coarse bread crumbs.

combine potato, milk and egg. stir into flour mixture until a
soft dough forms. add a little more milk (or flour) if needed.

turn onto a floured board and knead gently. Gently pat out
dough to about 2 cm. thick (3/4 inch).

using a scone cutter, cut out rounds, roll excess dough into
a ball and flatten out to 2 cm. again. cut out more rounds.  continue.

cook for 20 - 25 minutes or until golden brown.

I served them with easy homemade blackberry jam.

JAM

250 grams frozen blackberries
1 cup caster sugar
1 tablespoon lemon juice.

sterilize 1 x 300 ml jar and metal lid.(10.5 oz)

place a saucer or small plate into the freezer.

place all ingredients into a small saucepan. stir on low heat
until sugar is dissolved then raise heat to medium. still
stirring, bring to boil and cook for 10 minutes. remove from
heat.

remove saucer from freezer and drop a spoonful of jam onto
it. leave for a couple of minutes. turn saucer upside down.
if jam stays put, it's ready. if it doesn't, place saucer
back in freezer, place pot back on stove and boil the jam for
another minute or so. retest.

place hot jam into HOT sterilized jar. put lids on straight
away. turn jar upside down which creates a seal.
cool completely.

TO STERILIZE JAR...preheat oven to 100 c. (210 f.)
wash jar and lid in hot soapy water. rinse with hot water.
place jar and lid upside down in the oven for at least 20
minutes. only remove when jam is ready.

LEMON PIKELETS

1 1/2 cups self raising flour
finely grated rind small lemon
1 tablespoon sugar
1 egg
1 3/4 cups milk
pinch salt


using an electric mixer, beat the flour, sugar, rind, egg, salt and 1 1/2 cups milk together until well combined.

cover bowl and let sit in a cool place for about 30 minutes so the lemon flavour has time to infuse.

when ready, using the electric mixer, beat in the other 1/4 cup of milk.

heat  a fry pan or griddle on medium heat. spray lightly with cooking spray or grease with butter.  spoon  1 1/2 - 2 tablespoons batter to form a circle. continue to spoon batter until the fry pan or griddle is reasonable full, leaving enough space to be able to flip.

once bubbles have formed on top and the bottoms are brown, flip each pikelet. cook till golden. remove from heat and place on wire rack. continue with rest of batter.

if browning too fast, lower heat.

serve warm or cold.

I used the really easy raspberry jam (recipe under this one)
and cream to serve.

REALLY EASY RASPBERRY JAM

250 grams frozen raspberries (8 oz)
1 cup caster sugar
1 tablespoon lemon juice

sterilize 1 x 300 ml jar and metal lid.(10.5 oz)

place a saucer or small plate into the freezer.

place all ingredients into a small saucepan. stir on low heat until sugar is dissolved then raise heat to medium. still stirring, bring to boil and cook for 10 minutes. remove from heat. 

remove saucer from freezer and drop a spoonful of jam onto it. leave for a couple of minutes.  turn saucer upside down. if jam stays put, it's ready.  if it doesn't, place saucer back in freezer, place pot back on stove and boil the jam for another minute or so. retest.

place hot jam into HOT sterilized jar. put lids on straight away. turn jar upside down which creates a seal.

cool completely.

TO STERILIZE JAR...preheat oven to 100 c. (210 f.)
wash jar and lid in hot soapy water. rinse with hot water.
place jar and lid upside down in the oven for at least 20 minutes. only remove when jam is ready.

CHOCOLATE PEANUT BUTTER BANANA BREAD

3 medium bananas, very ripe, mashed
1/3 cup smooth peanut butter
1/2 cup canola oil
1 cup sugar
2 eggs
1/2 cup milk
1 3/4 cups self raising flour
1/2 cup cocoa, sifted
1 teaspoon bicarb soda

preheat oven to 180 c. (350 f.)  line bottom and grease and flour sides of a large loaf tin.

in a large bowl, place the bananas, peanut butter, oil, sugar, eggs and milk.  using a spoon, mix until well combined.

fold in the flour, cocoa and bicarb soda until well combined.

pour into tin.

cook for approx 50 minutes or until a skewer comes out clean.

cool in tin for 10 minutes then remove to wire rack to cool completely.

serve as is or toasted in a sandwich press or under the griller. slather with butter.

PEANUT MALLOW  CRACKLES....no bake

2 cups dark chocolate chips
1/2 cup smooth peanut butter

5 cups cocoa pops/cocoa puffs
100 grams mini marshmallows

line baking trays with baking paper or paper patty pans.

place the cocoa pops into a large mixing bowl. put aside.

place the chocolate chips and peanut butter in a glass bowl
and microwave in 20 second bursts,  stirring after each until
melted and smooth.

stir chocolate mix into the cocoa pops until well combined.

stir in the marshmallows until well combined.

drop heaped spoonfuls onto the baking paper or into patty
pans.

refrigerate until set.

   CREAMY CHORIZO, MUSHROOM AND SUN DRIED TOMATO PESTO PASTA

4 tablespoons olive oil
450 grams chorizo, sliced
375 grams mushrooms, sliced
2 teaspoons chopped garlic
190 gram jar sun dried tomato pesto
900 mls thickened cream
1/3 cup grated parmesan cheese
120 grams fresh baby spinach
salt and pepper to taste

cook pasta of choice according to packet directions.

in a large fry pan, over medium heat, in 2 tablespoons of olive oil, brown the chorizo.

add the other 2 tablespoons of olive oil then add the garlic and mushrooms and cook until the mushrooms are just tender.

add the cream and pesto and bring almost to the boil. lower heat and stir in the cheese until melted.

stir in the spinach until just wilted.

add salt and pepper to taste.

serve over pasta.

POTATO SALAD

1 kilo potatoes, peeled weight, chopped
6 rashers short cut bacon, diced
1 small onion, diced small

4 eggs, hard boiled, optional

1 cup mayonnaise (I used praise 99% fat free)
2 tablespoons sour cream
1 teaspoon garlic, chopped (I used store bought)
1 teaspoon mustard sauce ( I used french's classic yellow)
salt and pepper to taste

place potatoes in a pot of salted water. bring to boil then
simmer until tender.  drain and place into a large bowl.

add onion to potatoes. ( I like to put the onion into the
potatoes while the potatoes are still hot so they soften a
little.) put aside.

in a frypan, lightly brown the bacon. add to potatoes and
onion.  refrigerate till cold.

mix the mayonnaise, sour cream, garlic and mustard sauce
together. stir through the potato mix.  add salt and pepper
to taste.

refrigerate for an hour or so to let the flavour go through.

cut the eggs into quarters.  arrange around bowl to serve.