Monthly Archives: March 2015

Smashed and Roasted Jacket Potatoes

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smashed and roasted jacket potatoes

potato toppings

Whether you need a cheap meal for a crowd, or a slack dinner at home or an easy way to satisfy a Zambrero’s-type craving, these yummy Mexican style jacket potatoes are a great choice. They’re wonderful for satisfying other catering needs too: they can easily be served as vegetarian and are wonderfully gluten free too. Cheap to make, easy to whack together and super yummy, 8 of these fat babies with the ingredients pictured cost less than $10 to make and serves 6 people.

  • 8 large and clean roasting potatoes
  • 300g streaky bacon, chopped finely
  • 4 shallots, chopped finely
  • 1 lebanese cucumber chopped finely
  • 2 roma tomatoes, chopped finely
  • 1 can corn kernels, drained
  • small tub sour cream
  • 200g grated cheese
  • 1 red or green capsicum, chopped finely
  1. Preheat oven to 200 degrees. Prick potatoes all over and par-boil in a large pot of water until soft, (the time this takes will depend on the size of potatoes), drain water.
  2. Place each potato inside a large roasting dish, and using a potato masher, press down gently but firmly on each one until it squashes/smashes nicely. Cover in spray oil and what in the oven until golden, about 20 minutes.
  3. Organise whatever toppings you’ve decided on – chop and fry bacon and quickly chop up vegetables of choice.
  4. Take all ingredients to the table and allow friends and family to assemble their potatoes as desired.
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Peanut Butter and Choc-chip Slice

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Peanut Butter Slice

Often my dislike of baking biscuits sees me attempting to turn a biscuit recipe into one for a slice, and yesterday my friend Charmaine’s Facebook photo of her Peanut Butter Biscuits had me once again starting down this path. And yay – I think it worked! What follows is a slight variation (I added choc-chips) on the original recipe by Paula Deen, which results in a mouth-watering and chewy slice. It took me all of 5 minutes to mix up and whack this gluten free dessert option into a tin and then into the oven – just in time for a friend popping in for afternoon tea. Using the quantities below, this slice makes 24 pieces and costs under $6 to make, less if you prefer to leave out the chocolate. Thanks for the recipe, Charmaine. 

  • 500g good quality peanut butter
  • 400g caster sugar
  • 2 eggs
  • 150g choc chips (homebrand are fine)
  • dash of vanilla extract
  • 2 tablespoons raw sugar
  1. Preheat oven to 180 degrees
  2. Combine all ingredients except raw sugar in a bowl and box well. Press into a lined 20 x 30cm slice tin using clean, wet hands. Sprinkle raw sugar evenly across the top of slice.
  3. Bake for 35-40 minutes (slice should be brown on top, firm around the edges and fudgey in the middle. If slice browns quickly, cover in foil for remainder of cook time. and allow to cool before cutting. Boil the kettle for tea and enjoy.