Heat olive oil over medium-high heat in a non-stick pan.
Add potato cubes and cook until tender and golden brown. Press potatoes into the bottom of a pie plate or skillet, creating a crust.
Meanwhile, in a large pan cook the onion and bacon until onion is tender and bacon is crisp.
Drain on paper towels.
In a bowl, stir together eggs, sour cream, milk, salt, pepper, and, if desired, nutmeg. Stir in onion mixture, spinach, cheeses and tomatoes.
Pour egg mixture onto the potato crust.
Bake in the oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. If necessary, cover the edge of the crust with foil to prevent overbrowning.
If desired, garnish with cherry tomatoes.
¼ cup (½ stick) unsalted butter
¼ cup all-purpose flour
1½ cups whole milk
2 tablespoons mustard
½ teaspoon freshly grated nutmeg (optional)
8 slices of thick bread
170 grams turkey (about 8 slices)
1½ cups preferred cheese, grated
1 teaspoon mixed herbs (rosemary, thyme, oregano)
Preheat oven to 220C.
Melt butter in a medium saucepan over medium heat until foamy.
Add flour and cook, stirring, until mixture is pale and foamy, about 3 minutes. Gradually add milk, stirring until mixture is smooth.
Cook, stirring, until sauce is thick and somewhat elastic, about 4 minutes.
Remove from heat and whisk in mustard and nutmeg; season with salt.
Spread bread slices with the sauce, dividing evenly and extending all the way to the edges.
Place 4 slices of bread, sauce side up, on a parchment-lined baking sheet, and top with turkey and half of the cheese. Top with remaining slices of bread, sauce side up, then top with remaining cheese and sprinkle with mixed herbs.
Bake until cheese is brown and bubbling, 10–15 minutes.
½ kilogram block puff pastry (found in the frozen section of the supermarket)
Plain flour, for dusting
4 teaspoons pesto sauce
1 handful of cherry tomatoes
4 small zucchinis
2–3 roasted peppers
½ a bunch of fresh basil
8 black olives, pitted
100 grams mozzarella
20 grams Parmesan cheese
Preheat oven to 200C.
Carefully cut the pastry block in half with a table knife. Wrap the other half and freeze for later.
Dust some flour onto a clean work surface and, using a rolling pin, roll out the pastry into a square, measuring 26cm x 26cm. Cut into 4 equal squares.
Place the pastry squares on a baking tray, leaving a space between each.
Using the back of a spoon, spread the center of each square with pesto, but don’t spread it onto the edges.
Squash the tomatoes into a large mixing bowl.Using a peeler carefully shred the zucchinis.
Cut the roasted peppers into strips and add to the bowl.
Pick the basil leaves, and then place the large ones in the mixing bowl.
Mix the vegetables together in the bowl, adding a splash of oil. Pile a little of the mixture on each pesto-smeared tart and top with two olives.
Place little bits of mozzarella on top of each tart, and then grate over some Parmesan.
Bake for 15 to 20 minutes, until the pastry is golden and the cheese is bubbly.
Leave to cool then sprinkle with the reserved basil leaves.
Smoked Salmon Toast with Cream Cheese and Cucumbers
8 thin slices of French toast
5 tablespoons plus 1 teaspoon cream cheese
½ cucumber, peeled and thinly sliced diagonally
100 grams of thinly sliced smoked salmon
½ red onion, very thinly sliced
1 teaspoon drained capers, rinsed and patted dry (optional)
Freshly ground pepper
1 lemon, cut into wedges
Preheat oven to 170C.
Toast bread slices in the oven on a baking sheet, turning once, until golden, about 10 minutes.
Spread 2 teaspoons cream cheese on each toast.
Divide cucumber, salmon, onions, and capers among toasts and season with pepper.
Squeeze lemon juice on top.
Chocolate Chip Pancakes
4 tablespoons (1/2 stick) unsalted butter
1 cup whole milk
1¼ cups flour
1 tablespoon sugar
4 teaspoons baking powder
¾ teaspoon salt
170 grams semisweet chocolate chips, or less to taste
Butter, for cooking
In a small saucepan, combine the butter and milk. Place over low heat just until warm and the butter is melted. Let cool slightly.
In a bowl, combine the flour, sugar, baking powder, and salt, and mix well.
In a large bowl, whisk the eggs, then whisk in the milk mixture.
Add the dry ingredients and mix just until barely blended. Add the chocolate chips and mix.
Heat a large pan over medium heat. Add about 1 teaspoon of butter and melt until bubbly.
Ladle 3 tablespoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom.
Turn and cook until golden brown on the other side, about 30 seconds more.
Repeat until all the batter is used up. Serve hot.
Banana Crumb Muffins
1¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
3 bananas, mashed
¾ cup white sugar
1 egg, lightly beaten
¼ cup butter, melted
¼ cup brown sugar
Pinch of ground cinnamon
1 tablespoon butter
Preheat oven to 190C.
Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1½ cups of flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened.
Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, remaining ¼ cup of flour and the cinnamon. Cut in
1 tablespoon butter.
Sprinkle topping over muffins.
Bake in the oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
2 cups all-purpose flour
¼ cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
8 tablespoons unsalted butter, frozen
½ cup raisins
½ cup sour cream
1 large egg
Preheat oven to 200C.
In a medium bowl, mix flour, ¼ cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter, and then stir in raisins.
In a small bowl, whisk sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. Do not worry if the dough appears sticky.
Place on a lightly floured surface and pat into a 20 cm circle. Sprinkle with remaining 1 teaspoon of sugar.
Use a sharp knife to cut the dough into 8 triangles (or circles) then place on a cookie sheet (preferably lined with parchment paper), about 3 centimeters apart.
Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
Coconut Icing Buns
1 cup lukewarm water
3½ teaspoons quick rise yeast
3 tablespoons sugar
2 large eggs
2½ cups all purpose flour divided plus more for dusting the work surface
3 tablespoons olive oil
¼ teaspoon salt
½ cup toasted coconut flakes For the Icing:
2¼ cups plus 2 tablespoons powdered sugar
3 tablespoons of water
Preheat the oven to 190C.
In a medium sized bowl, dissolve the yeast with the warm water.
Add the sugar and one of the eggs and whisk to combine.
Mix in 1½ cups of flour until the batter is smooth and sticky.
Cover with a towel and let it rest for 30 minutes.
After 30 minutes add the oil and salt. Mix well with a spatula.
Add the coconut and remaining 1 cup of flour to the batter and mix until the dough starts to come together.
Dump the dough out onto a clean work surface dusted with flour.
Start to fold dough and knead it at the same time. Add more flour if it becomes too sticky.
Form a round ball and put in a bowl, covered for 35 to 40 minutes.
After the second rise, punch the air out of the dough.
Divide the dough into 12 even sized pieces.
Roll the pieces into small balls and place close together on a greased baking tray.
Cover with the towel again and let rise for about 20 minutes.
Once the rolls have risen after 20 minutes, using a pastry brush gently glaze them with the remaining beaten egg.
Place them in the oven and bake for 20 minutes. Let cool.
Meanwhile, add the powdered sugar to a bowl and whisk in the water. Keep whisking until it becomes smooth and lump free.
Once the buns are cool, dip each one into the icing, letting the excess pour off.