“Can’t-Be-Stuffed” Potato Salad
Honey & mustard team up to make this easy potato salad a taste sensation! I have made this one to jazz up steamed potatoes. It tastes like it’s out of a restaurant and goes great with ham. Better still, it makes you look like a genius in the kitchen & with little fuss.Pre-cook the potatoes the day before (cool before you put in the fridge, otherwise it heats up the fridge), then it only takes a minute to whip up the dressing.
Ingredients:
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4 large potatoes (s ) OR 12 Chat potatoes with skin on
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1/2 cup of sour cream
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1/2 cup of Kraft Traditional Mayonnaise
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1 heaped tablespoon of Seeded Mustard
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1 tablespoon of Honey
Method:
- Peel dirt potatoes, or if new ones with thin skins leave the skin on.
- Cut potatoes into big cubes, approximately 3cm square. Any smaller and they may get squashed!With chats, pick even sized ones and quarter if large, halve if smaller.
- Put in steamer. Once the water is boiling, put the timer on for 5 minutes.
- Check potatoes with a skewer after timer goes off. It should slide in with no resistance. If you hit a hard bit, leave for a minute and test again.
- Drain potatoes and rinse with cold water to stop the cooking process. Mix all the other ingredients with a whisk.
- When potatoes are cool, toss through the dressing. Add it bit by bit so you don’t drown the potatoes
- Any excess dressing can be kept in a sealed container for about a week for the next time, or just to put on a baked potato.
NOTE: Don’t use canned potatoes – the recipe will taste FERAL!
SKINNY VERSION: Use the Kraft fat-free version and a light sour cream. It tastes almost the same.
Filed under: Salads | Leave a Comment
Tags: cookery, potato salad, potatoes, recipes
Wicked Chocolate Chip Cookies
When I was growing up, my mother would make a great chocolate cake. Now this was no ordinary cake – it was BRIBERY cake.The cake got me out of a few beatings at school. Yep, I was the one with “kick the crap out of me for no reason” tattooed on her forehead.
Luckily Mum would pack about 3 slices for my ‘friends’ (yeah right). One whiff of the cake and I was saved. I still think it was the lemon icing she put with it that was what gave that cake the edge!
Anyway, these cookies have that same “I taste soooo good you won’t want to beat the kid up” kind of effect on potential little thugs. You won’t be able to stop at one and you’ll have to hide them from the kids
But beware, you DON’T want to know the cholesterol level or fat content! …………Enjoy!
Ingredients:
- 2 1/2 Cups Plain Flour (not generic brands)
- 1 level teaspoon Bicarbonate of Soda
- 1/4 teaspoon Salt 250 grams of room softened Butter (not margarine.)
- 1 cup firm packed Dark Brown Sugar
- 1/2 cup 1A Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Essence
- 250 grams Chocolate Chips/Bits
Method:
- Preheat oven to 180oC Conventional oven or 160oC Fan-forced oven. Prepare cookie tray with non stick spray. Butter in recipe should be enough though.
- Sift flour, bicarbonate of soda & salt. Set aside.
- Cream butter and both sugars until creamy. Sugar should be nearly dissolved. Use electric beaters.
- Beat eggs with whisk. With mixer on a medium speed, gradually add beaten eggs. Don’t stop mixer when doing this. It will look like a thick, whipped cream.
- If mix separates/curdles a bit at egg adding stage, add a heaped tablespoon of the flour (not much more though).
- Add vanilla, all the chocolate chips then fold through.
- Fold through flour. You can use your hands in the final stage.
- Lightly knead dough. Place in a bowl, cover & put in fridge. You can also roll into 3cm wide logs/bars, indent & freeze! Wrap in plastic & do small amounts. ‘Snap and Bake’!
- Roll heaped dessertspoons of mix & roll between hands. Place 4 cm apart to allow for spreading. Don’t flatten!
- Cook for 10 minutes for softer cookies. Leave 1 or 2 minutes for harder longer cookies. Cool on trays 5 minutes. Lift carefully to cooler rack. They are delicious warm …. be warned
Filed under: Cookies | Leave a Comment
Tags: biscuits, choc-chip, chocolate, chocolate chip, Cookies
