Accidental Cook 2004-12-07

Breadmaker

We use a Morphy Richards Fast Bake

Dark Sticky Stew

Jamie Oliver recipe from his Jamie's Kitchen book

Stuffed Baked Potatoes

4 large baking potatoes

few tablespoons of butter (or butter-like substitute)

small package cream cheese

1/2 c. hot milk

salt and pepper

Preheat oven to 350/180 degrees. Scrub and oil/butter the skins of potatoes. Put potatoes on baking sheet in center of oven for 1 hour.

Take out potatoes, let cool til okay to handle, and cut in half along meridian (not the equator, ya know?) Scoop out the potato flesh into bowl, leaving skins as intact as possible (you don't have to scoop every last bit of potato out, leave enough to support the skins).

Mash flesh with butter, cream cheese and milk and a little sprinkle of salt and pepper. Spoon equal amounts of mashed mixture into the skins, put a pinch of paprika on top, and bake in the hot oven for about a half hour.

Other things to add to mash:

grated cheese

broccoli (mix in after mashing)

crispy bacon (mix in after mashing)

Couscous, crispy bacon and roasted red peppers

Cook couscous according to package directions (or just do 1:1 with boiling water and let sit). Chop peppers and crumble bacon, put in bowl. Add couscous and a bit of olive oil. That's it.

Cafe Latte Pancakes

From BBC Good Food Magazine

Caffe Latte Hot Cakes

2 T finely ground coffee

200g/8oz self raising flour

1 T golden caster sugar

1 tsp baking powder

1/2 tsp bicarbonate of soda (baking soda)

1 large egg

200 g carton natural yogurt (or Greek style)

200g/7fl oz milk

knob of butter, melted (about 2 T), plus extra for greasing

Stir the coffee with 2 T boiling water. Set aside for a few mins. Mix the flour, sugar, baking powder and baking soda in a large bowl. Beat the egg in another bowl and beat in the yogurt, milk and melted butter. Strain in the coffee. Pour the wet ingredients into the dry ingredients, gently stirring to mix--but don't overmix--the batter should be bubbly and drop softly from the spoon. Use straight away or it will lose volume.

Heat a heavy based fry pan, the brush with a little butter. For each hot cake, drop a rounded desserspoonful of the batter onto the pan, spreading to a circle about 9cm. Cook a couple at a time for a minute or two or until bubbles appear and burst on the surface, then flip the cakes over and cook another minute or two until golden. Repeat with the rest of the batter, greasing the pan before each batch. Keep them warm while cooking in a low oven, and serve with maple syrup.