Potato Feta Bake

This has become one of those old-stand-by staple recipes for me. 5 ingredients, and less than 10 minutes of prep time, and just the one pre-packaged ingredient? Works for me! I adapated it from a chicken recipe in the comments on someone’s blog. I didn’t have, or fancy that evening, chicken, but I did have organic russet potatoes from my farm share, and I figured they’d make an even swap.

This is even better when the potatoes are slightly overcooked and crispy on top.

Potato Feta Bake

Ingredients

1 purple onion, halved, and sliced into thin half rings
4 medium potatoes, skin on, small dice
1 pint (punnet) cherry or grape tomatoes, halved
1/3 – 1/4 cup Paul Newman’s Original Salad Dressing
4 oz feta cheese, crumbled.

Method:

1. Preheat oven to 350F (180C)
2. In a baking dish, lay the sliced onion, creating a base.
3. In a mixing bowl, mix well diced potato, sliced tomato and salad dressing.
4. Layer over the sliced onions.
5. Evenly sprinkle the feta cheese over the potato mix.
6. Bake for 30 minutes. Turn thoroughly. Bake for a further 30 minutes, or until tender to the knife tip.
7. Can be served as a side dish, or as a main dish.

Honey Crackles


Image of Honey Crackles

(Image from Kelloggs Australia. Recipe from the back of a cornflakes packet when I was a kid)

These are a childhood favourite of mine. A traditional Australian sweet snacky baked treat. They can be easily made by kids, with adults having to be involved with the cooking of the honey mix, and the 10 minute stint in the oven.

From deciding to make this, to eating them, is about 30 minutes, which is also cool. I’ve been making these as my contribution to the US Summer events, family barbeques, birthdays, and the local woman’s club dessert meeting. Everyone has both never had them before (traditional Australian recipes don’t always feature large in country Southern New Jersey) and when they see how simple the recipe is, vows to make them.

A tip. The weather in SNJ is fairly humid, and Honey Crackles have so much sugar in them, they’re hydroscopic, which means they suck that moisture out of the air. On high humid days, Honey Crackles can start to fall apart very quickly. Coming from the second dryest state in the dryest Continent, this never was much of an issue for me before.

Honey Crackles

90g/3 oz butter
1/3 cup sugar
1 tablespoon honey
4 cups Kellogg’s® Corn Flakes

1. Preheat oven to 150°C/300F.
2. Lay out on baking tray 18-24 paper patty pan cases. (small size, not muffin size)
3. Melt butter, sugar and honey together in a saucepan until frothy.
4. Pour butter mix over corn flakes and mix well, but carefully, not crushing the flakes. Make sure the liquid is well distributed through the flakes.
5. Working quickly spoon into paper patty cases.
6. Bake in a slow oven for 10 minutes. NOTE: You will maybe think they aren’t cooked because they’re not brown, or they’re still fairly loosely joined together. Do Not Cook them for longer than 10 minutes. This is all they need to provide the final toasty taste. When they cool, they set up firmly and crunchily and hold together. They also don’t last do well the next day, so just make as many as you need.
7. Cool.

Fridge and/or Freezer Pickles

Fridge and/or Freezer Pickles

7 cups sliced skin-on cucumbers (ordinary or the pickle cucumbers)
2 cups sugar
1 teaspoon celery seed (can substitute fresh dill weed)
½ tablespoon salt
1 cup white vinegar
1 large onion thinly sliced

1. Mix sugar, celery seed/dill, salt and white vinegar until well blended.
2. Pour over cucumbers and onions, and stir until thoroughly mixed.
3. Put in a gallon freezer ziplock bag, making sure to scape any sugar/salt residue with a spatula into the bag.
4. Leave in refrigerator for 5 days, turning the bag once a day. For fear of leaks, place bag in the crisper drawer, or a large bowl.
5. Fridge; put into airtight containers with the liquid to cover. Keeps in the fridge for 2-3 weeks.
6. Freezer: Put into smaller ziplock bags/freezer containers and freeze. To use, thaw, put into sealed fridge container and leave in fridge.

Fig Quesadillas

1.5 tablespoons extra virgin olive oil
Four 9 inch flour tortillas
2 cups grated partial-skim mozarella (can also use Monterey jack or Manchego)
1.5 cups sliced trimmed firm ripe green or black figs (original recipe said diced, I used slices instead)
2 tablespoons finely diced or sliced red onion
2 tablespoons finely chopped fresh coriander (cilantro)
1 tablespoon finely chopped jalapeno

1. Preheat the oven to 180C/350F.
2. Brush large baking sheet with the oil.
3. Place tortillas on the baking sheet. Spread 1/4 cup of the cheese on the bottom semi-circle half of each of the four tortillas.
4. Add a layer of fig, distributing evenly.
5. Mix together the onion, coriander and jalapeno. Sprinkly evenly over four tortillas.
6. Top with the remaining cheese.
7. Fold the tortillas over to make half circles, press down lightly.
8. Bake until the tortillas are golden brown on the bottom, about 8 minutes.
9. With a broad spatula, turn the tortillas over.
10. Bake until the tortillas are again golden brown on the bottom, about 3 minutes.
11. Remove baking sheet from the oven, cool slightly.
12. Transfer quesadillas to a cutting board and slice into four wedges.
13. Serve warm.