Food, food, glorious food!
Dr Tanya’s 5 things today is about the humble spud!
come in a variety of sizes with even more varieties of fillings!
I like mine with cheese, baked beans, tuna, chicken and mushrooms, curry, chili, mixed veg but not butter………………. I refer a dollop of low fat mayo.
I cried the first time I attempted roast spuds as they didn’t go crispy, then a dear friend told me her secret and I haven’t had a failure since, not that I cook them now anyway.
The ones here were cooked from frozen.
I can have 100g of these without penalty with SW.
Tatty cake ie. left overs mashed and fried in the pan aka bubble and squeak
Always a Boxing Day favourite with left over veg and mash potatoes. I add herbs to mine and it makes a change to mash on its own. This was served with spam and baked beans.
Chips and Mayonnaise
Don’t blame me, blame the Dutch! It was something we were told to try and I have never looked back. Mind you, Dutch mayonnaise is nothing like the stuff you get over here.
I don’t cook chips (fries to my American friends) now as we ditched the deep fat fryer over 20 years ago and I don’t like oven chips.
The last ones we had from the chippy up the road were GROSS, so I’ve cheated and got a picture off the internet