Latkes

Latkes

The ultimate snack food, latkes are best eaten fresh from the pan with a good dollop of homemade apple purée and soured cream.

Latkes
Makes 12

Ingredients:

750g Rooster Potatoes (Peeled and Grated), 1 Onion (Finely Sliced), 2 Large Eggs, 4tbsp Breadcrumbs (Gluten Free if Required), 2tsp Sea Salt, 2tsp Cracked Black Pepper, 1 1/2tsp Baking Powder, Vegetable Oil

Method:

1) Pre-heat the oven to 180c. Place the grated potato in a salad spinner and spin to rinse out the majority of the liquid. Alternatively place in a tea towel and rinse out.

2) Place the egg, breadcrumbs, sea salt, black pepper and baking powder in a large bowl and whisk to combine. Fold in the potato and onion.

3) Heat a large frying pan over a medium-high heat. Coat the pan with 0.5cm of vegetable oil. Place dessertspoonful of the potato mixture into the oil and press down to form a circular shape. Fry for 3 minutes each side, drain on kitchen towel then transfer to the oven to keep warm. Continue to cook the mixture in batches until exhausted – you may need to add a little oil to the pan in between batches.

4) Serve the hot latkes with apple purée spiced with nutmeg and soured cream.

Enjoy!

Banana Toffee Blondies

 

Banana, toffee and white chocolate. What could be finer?

Blondies are fantastic – think of a brownie, not quite as rich but much, much sweeter – definitely for those with a sweet tooth! I’ve been baking them on and off for years, usually plumping for simple white chocolate. They go down great as little gifts.

I’m sure everyone has used brown bananas for banana bread – I urge you to try these next time, they are incredibly comforting. Finding a little chunk of toffee or almond halfway through makes them extra special!

Banana Toffee Blondies

Makes 15 Small Squares

Ingredients:

For the almond toffee: 75g Caster Sugar, 75g Whole Almonds, Splash of Water

For the Blondie: 220g Caster Sugar, 100g Unsalted Butter, 200g White Vanilla Chocolate, 1 Large Egg, 2 Ripe Bananas Chopped, 225g Plain Flour, 1/2 tsp Baking Powder

Method:

1) Make the toffee by heating the sugar and water to a golden caramel. Stir through the nuts and turn out onto a baking mat. Allow to cool. Once cooled, blitz or bash into small pieces.

2) Pre-heat the oven to 180C. Line a shallow rectangular baking tin with tin foil.

3) Melt the butter and white chocolate in a bain-marie.

4) Beat together the sugar, egg and banana in a bowl. Add the melted butter and chocolate and combine.

5) Sift the flour and baking powder into the mixture, add the toffee and fold in.

6) Pour into the baking tin and bake in the oven for around 30 minutes.

7) Allow to cool and cut into even pieces.

Enjoy!