Heart Shaped Sauteed Potatoes Sauteed potatoes are the absolute best way to use up leftover boiled potatoes. For some reason, these seem to work better with day old potatoes. I should google the science behind it, as I have no idea why – but its definitely true. Don’t worry, you don’t have to use left over potatoes – they are still … Read More
Hashbrowns
Hashbrowns Abbi was away at Brownie camp a week or so ago. On such occasions, Jamie leaps into “only child” mode, requesting all his favourite meals. One of these requests was hash browns for breakfast. These are ridiculously moreish: Definitely make more than you think you will need. I couldn’t help but make these into heart shapes. Obviously this step is … Read More
Beetroot Goats Cheese and Toasted Brioche Salad
Beetroot Goats Cheese and Toasted Brioche Salad The clue is somewhat in the name for this salad: Beetroot goats cheese and toasted brioche salad. Because its February, I cutesisied mine up cutting my beetroot into hearts. This is optional depending upon how nauseated you are by un-necessary heart shapes. Ingredients (Per Person) Large handful of any salad leaves (I used … Read More
Homemade Baked Beans
Homemade Baked Beans We are huge fans of Heinz baked beans here at PSGC towers – there is something about that sweet processed tomato sauce that appeals to my lowly roots. But sometimes even I want a slightly healthier / more adult version. And the benefit of homemade baked beans is that you know exactly what has gone in to … Read More
Pear Walnut and Blue Cheese Salad with Balsamic Vinaigrette
Pear Walnut and Blue Cheese Salad with Balsamic Vinaigrette A wonderful combination of salty, crunchy and sweet. Pear Walnut and Blue Cheese Salad with Balsamic Vinaigrette is the perfect autumnal salad. Substantial enough to be a stand alone lunch with a hunk of crusty bread, or serve alongside a a steak for a decadent supper. Ingredients for the salad: 1 large bag … Read More