Breakfast Röstis

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Rösti and Eggs

Here I am with another recipe idea.  No, this isn’t becoming a daily feature on my site, and I do hope to get back into having a weekly “foodie” slot once life gets back to “normal.”  But as life is not “normal” and I am trying to not have a limited selection of pantry items become monotonous, I will try to “keep it fresh.”  With 25 kilos of potatoes and four dozen eggs on hand, here is the Breakfast Rösti.


  • Potatoes 2 medium
  • Onion 1/2
  • Egg 1
  • Garlic 2 cloves
  • Fresh Parsley 1/8 cup
  • Pepper pinch
  • Salt 2 tsp then to taste
  • Oil 1 Tbs
  • Butter 1 pat


Wash and peel the potatoes and rinse well.  Shred these into a large bowl.  Finely dice the onion, parsley, and garlic.  Add these to the potato.  Add 2 tsp of salt and mix well.  Let stand 5 to 10 minutes.  Squeeze the excess liquid from the bowl, and add the egg and pepper.  Stir well and form into patties (I used a burger press).   Melt the butter in a frying pan, and add the oil to reduce burning.  Bring to medium to high heat.  When a drop of water dances on the pan, add the rösti patties and allow to brown on the bottom (3 to 4 minutes).  Carefully flip the patties and allow the other side to caramelise (2-3 minutes)  If either side is not golden flip again until at desired appearance.  Sprinkle with salt and place on a plate to serve.



Overnight Oats

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Since I have been in lock-down, I have a lot more time to make a cooked breakfast in the mornings.  That said, the number of eggs and fried potatoes that I should (rather than could) consume has led me to alternate them with oats.  While hot porridge is actually one of my favourite day-starters, they are not always practical, so I have been using several variations of cold “overnight” oat recipes that I use during the typical rushed “go to school” days of the past.  These are easy and convenient as they are ready for the on- the-go approach to breakfast.

Basic Ingredients:

  • Porridge Oats 1/2 cup
  • Unsweetened Soy Milk (any milk will do)125 ml
  • Stevia 1/2 tsp or Sugar* 2 tsp
  • Cinnamon 1/2 tsp
  • Fruit as below


In a wide mouth glass or small bowl (I personally find an repurposed salsa jar the perfect size) add the oats, cinnamon, and sweetening.  Add the fruit and mix well.  Then pour the milk over the dry ingredients, stir once or twice and place in the fridge over night.  That’s all there is to it.


For the “fruit” I have used the following variations –

  • Raisins 1/8 cup
  • Figs 2 diced
  • Dates 2 diced
  • Seedless Clementine segmented
  • Honey 1 Tbs *omit other sweetening for this one
  • Dried Apple 2 rings diced
  • Almonds 1 Tbs slivered



Spanish Potato Omelette with Onion

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Spanish Omelette

Here is a breakfast (or brunch, or lunch, or dinner) treat.  The Spanish omelette is a hearty filling meal with a great flavour.   A friend of mine recently said that his favourite meal was breakfast as he loved the hot eggs, potatoes and other accompaniments.  He further went on to say he could eat breakfast for every meal.  This is the perfect dish to do that with.


  • Eggs 4
  • Potato 1 small to medium
  • Red Onion 1/3 to 1/2
  • Olive Oil 1 Tbs
  • Black Pepper 1/4 tsp (or to taste)
  • Salt 1/4 tsp (or to taste)



Wash and peel the potato and chop into 1/4 to 1/2 inch cubes.  Parboil the potato, and drain.  Dice the onion and lightly caramelise in 2 tsp of the oil in a small frying pan.  When onion is just becoming translucent, add the potatoes and stir until both ingredients are staring to brown.  Remove from heat.  In a large bowl scramble the eggs with a fork (there is no need to whisk).  Add the onion and potato mix to the eggs along with the seasonings, and stir unto well integrated.  Return the frying pan to the heat and add the remaining oil.  Bring to medium high heat and pour in the omelette mixture.  Allow to cook about one minute and then recuse heat to medium  Cook about 2 minutes more or until the liquid egg on the top centre begins to disappear.  Carefully cover the pan with a plate, and flip the pan over.  Leaving the omelette on the plate, return the pan to the heat, and gently slide the omelette back into the pan to cook the other side (about 2 minutes).   Season to taste and serve.




Irish Potato Griddle Bread

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Padre’s Ramblings

I recently received a delivery of 25 kilos of potatoes, a very welcome addition to my pantry.  As I have run out of store bought bread, I decided to use the abundance of spuds to make some potato bread.  This is a simple recipe, and while time consuming, it takes nowhere near as long as making yeast risen breads.


  • Potatoes 2 large (enough to make approximately 2 cups mashed)
  • Plain Flour 1 cup (plus enough for kneading and dusting)
  • Salt 1 tsp
  • Pepper 1/2 tsp
  • Eggs 2
  • Butter or Clarified Butter for griddle (pan)
  • Water for boiling


Peel and dice the potatoes and boil in water with a pinch of salt.  When tender (15 minutes) drain and mash.  In a large mixing bowl add flour, salt, and pepper.  Stir in the mashed potato, and add eggs.   Mix and then knead, adding dustings of flour if needed.  Dust your work surface with flour, and place dough ball in the centre.  Flatten the ball into a large disk.  Dust with flour.  If it is still tacky, fold in half and dust again before flattening.  Continue until a firm but pliable dough disk.  Let rest five minutes.  In a large frying pan (large enough to accommodate the dough) or griddle, heat butter to medium high, but not enough to burn it.  Place the dough disk in the hot pan and allow to cook for about 2 minutes then flip.  Cook for 1 to 2 minutes then cut the disk into 6 to 8 slices.  Remove.

If the loaf is to large to fit the pan, then separate into slices before cooking, though this process takes longer and requires a bit more butter.

Serve warm or cold, with lashings of butter or melted cheese.  I did the cheese option by placing slices of cheese on the warm bread, and then microwaving for 30 seconds.




Tangy Cheddar Corn Soup

Maize, Mealies, Corn, Sweetcorn, Yellow, Starch Amsterdam, Cheese, Netherlands images: Pixabay

While April may not seem the perfect soup season, being in lock down does make soup a useful meal as one works through their stores.  This recipe grew out of precisely that scenario.


  • Sweetcorn 375 ml / approx 1 1/2 cups (frozen or fresh kernels)
  • Cheddar Cheese 100 g/ 3 1/2 ounces (mature)
  • Vegetable Stock Cubes 2
  • Ground Cayenne Pepper 1/2 tsp
  • Milk 250 ml / approx 1 cup
  • Water 1 to 1 1/4 litres (quarts)


In a soup pot: Pour the water and milk into pot and bring to a point just before a boil.  Add the corn, pepper, and stock cubes.  Stir and then cover.  Cook on a high simmer for about 30 to 40 minutes.  In the meantime grate the cheese.  When time has elapsed, remove lid and stir in the cheese.  Blitz until smooth (or to desired chunkier texture).

In a soup maker: Add all ingredients except the cheese, and set for one cycle [mine is 28 minutes].  Grate the cheese while waiting.  When the cycle is complete add the cheese, and pulse until smooth.


Sloppy Tortilla Chips

When I had my grocery delivery a couple of weeks ago, the company had to make several substitutions.  It is interesting that both my requested kidney beans, and refried beans were replaced by kid-style spaghetti rings in tomato sauce.  The present shortages brought about by panic buying necessitated me not refusing the proffered replacements. The planned meal was to have either a bean taco salad type meal or a nachos dish with melted cheese.   Now a fortnight on I was in the place of making a meal from them, and it ended up being what I am sure will not be the last Corona-necessitated fusion dish.  I therefore offer you, for your dining pleasure Sloppy Tortilla Chips or probably more accurately Tortilla Slop.  It was actually quite tasty by the way.

It makes 3 servings of about 440 calories each, or two large servings at about 660.


  • Tortilla Chips 200 g bag (I was brought plain ones)
  • Spaghetti Hoops 400 g tin
  • Chili Powder 2 tsp (mild or medium)
  • Jalapenos Approximately 5 sliced
  • Black Olive Slices (optional) 1 Tbs (drained)
  • Salsa 150 g (mild or medium)



Break the tortilla chips up into a large glass or ceramic bowl.  Do not crumble but make pieces so they can easily be eaten by spoon.  In a separate microwaveable bowl mix the spaghetti and chili powder and heat on high in microwave for one minute.  Pour the “spaghetti chili” over the chips and mix lightly.  Place this back in the microwave for an additional minute.  Remove and stir in the remaining items until everything is well mixed.



Oh, from the culinary heights we have fallen.


Simple Fried Potatoes

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I mentioned in my post on Baked Potatoes  that I would use the surplus potatoes for other recipes.  One of my favourite weekend breakfast options is simple fried potatoes.  These are made with left over potato, whether baked or boiled, and makes a nice savoury addition.


  • Potatoes 1-2 precooked
  • Onion 1 medium
  • Butter  25 grams/ 5 tsp
  • Salt to taste
  • Pepper to taste



Peel and slice the onion into thin (1/8 – 1/4 inch) slices.  Then cut the pre-cooked potatoes into slices of a similar thickness.  In a frying pan, melt 1/2 of the butter at medium high heat.  When it begins to bubble add the onion slices and slightly sprinkle with salt.  Stir frequently so it does not burn.  When the onions begin to separate and caramelise (approximately 10 minutes) add the remaining butter and the potato slices.  Deduce to medium heat and allow bottoms to brown slightly before flipping (stir sooner if onions begin to over darken).  Work the potatoes and onions to insure even browning.  Add a small amount of black pepper during the final stirs.  Dish onto plates and season to taste.


Simple Baked Potato


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It’s Foodie Friday, and day 11 of my lock-down. Keeping with the wisest course of action in the situation, I have been working my way through my “fresh” stores, before going on to my drieds and tins.  As I had several good sized potatoes at hand I have gone for a simple bake.  One eaten hot, and the others cooked for use in the next day or two (no need to run the oven for one potato).


  • Potatoes  3-4 (Russet works well)
  • Olive Oil (I use garlic infused) splash
  • Sea Salt to taste


Preheat the oven to 375 F/ 190 C.  Wash the potatoes and pat dry.  Then make a cut with a sharp knife lengthwise on the top of each potato.  Place each potato in the centre of a square of foil large enough to wrap the entire potato.  Splash a small amount of oil onto each potato and gently work it onto the skin.  Wrap the potatoes thoroughly and place in the oven for 60 to 75 minutes.  Potatoes are done when a skewer or sharp knife can is able to pierce the potato meeting little or no resistance. Remove and let stand five minutes before serving with butter, or your favourite toppings.





Cran-Ban Muffins (Cranberry Banana)


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It has been a while since I last posted a recipe.  With the lock down however, and bananas getting a bit past their prime, I decided to do a little baking.  I also discovered that I had an unopened jar of cranberry sauce in the cupboard with a use by March 20 stamp, so thought it might make a nice complement.  It did.


  • Bananas 2-3 over ripe
  • Sugar 3/4 cup/approx 100 g
  • Eggs 2
  • Milk 150ml (or as needed, you may need less if using 3 bananas)
  • Cranberry Sauce 1/2 cup
  • Vegetable Oil 1 Tbs (I used coconut oil for the sweetness)
  • Flour (self-rising) 2 cups/approx 250 g
  • Baking Soda (Bicarb) 1/2 tsp
  • Baking Powder 1 tsp
  • Salt pinch



Preheat the oven to 190C (170 C fan)/ 375F.  Place a dozen paper cases into a 12 whole muffin pan, and set aside.  Sift flour, sugar, bicarb, baking soda, and salt in large bowl. In a separate bowl mash the bananas, cranberry sauce, oil.  Beat the eggs and mix into the moist mixture.  Make a depression in the centre of the dry mixture and pour in the moist ingredients.  Mix together with a fork, and slowly add the milk as needed to make a thick but not runny batter.  Spoon mixture into the prepared muffin cases and bake for 20 to 25 minutes until golden.  Cool on rack.

Each muffin approximately 190 – 200 calories.






KFC Original Recipe Vegan Burger: Review


Vegan Burger: Coventry Services

It’s Foodie Friday once again, and this week I am reviewing KFC’s “Original Recipe” Vegan Burger.  The original “original recipe” from the 1950s has morphed some over the years, but it is still tasty.  It has been years since I had it, but with the new move to plant based menus I thought I would give the vegan KFC offering a try.

First of all the down side.  I purchased my meal at a motorway services, so presentation and care are not at the forefront.  That said the coating of the vegan fillet (a Quorn product) was similar to what I remembered the chicken fillet’s as having.  The combo with Quorn was not as nice as I would have hoped, however.  I am actually a fan of the “chicken” offerings which Quorn makes, but this was not one of the best.  It may be that the KFC 11 herbs and spices diminished the “chicken” illusion that Quorn usually has, or it may be that I just expected too much.

Any way the sandwich was okay.  The bun a little dry, though the spiced fillet compensated for that a little.  The iceberg lettuce was – well iceberg lettuce and offered little to the overall sandwich.

Nutritionally, the sandwich has 450 calories and 18.99 grams of fat.  Of these 1.9 are saturates.  The sandwich has nearly 53 grams of carb (5.69 are sugars), and 19.4 grams of protein.

This is a above average veggie option is on the go, but it does lack a bit if you are looking for a vegan/vegetarian nostalgia fix of the KFC of old.