Hasselback potatoes are one of my favourite things to do with potatoes and it is so easy!
The best potatoes to use are small oval ones. Larger ones take too long to cook and can cook unevenly. I used 6 small washed chat potatoes for this recipe.
No need to peel
Make cuts in each potato. Do not cut all the way through, slice about 3/4 of the way down so the potato stays together. The slices should be about 5ml apart.
Place potatoes in a microwave safe dish.
Slice butter and place in the middle of each potato.
Cook for 10 minutes.
Check potatoes at 10 minutes. Larger potatoes will want more time and a bit more butter. These small chat potatoes were done at 10 mins.
Serve with any sauce you like. I sometimes make up an instant soup, like cream of chicken or mushroom and spoon that over the potatoes. Today I used gravy. Cheese sauce would work well too, or sprinkle with parmesan, or even leave them plain if they have been cooked in enough butter.
Out of all the appliances I have ever purchased, our bread-maker is by far the best. We tried to use it to make loaves of bread, but that didn’t really appeal and I could never slice it thin enough and I now really understand why they say sliced bread was so good. I had been taking it for granted obviously – Anyway, we use the bread-maker for dough only because I suck at making dough by hand for the following reasons:
It’s sticky and gooey and I don’t like getting my hands icky.
I over-work the dough and whatever I’m making turns out tough and wrong.
Our bread-maker takes all the hard work of dough making out of the equation and leaves only the creative bit left to do. Brilliant.
And – even better, this one dough recipe we use, has about a billion uses, it is hands down, the best bread-maker dough recipe, ever.
Scrolls (cheese and vegemite or ham and cheese or pizza)
Fancy plaited breads and knots
See? Almost a billion uses!
So, here is the recipe:
50mls Olive oil
2 teaspoons Salt
3 Tablespoons Sugar
4 cups of flour – I use a mixture of white and wholemeal.
1 tablespoon dry active yeast
Put the ingredients into the bread-maker in that order and select the dough function. It should take roughly 90 mins and then when it is done you can create whatever amazing doughy goodness your heart desires. I make scrolls regularly and freeze half the batch. This makes an awesome ready-to-go lunch box staple.
My kids love these. I love that they are packed full of carrot and zucchini and my kids eat them all without complaint. Because it’s wrapped in pastry!
These cheesy vegetable triangles freeze really well so are great to make in bulk and also taste good cold, so are good for the school lunch box.
1 carrot grated
1 zucchini grated
1/2 cup grated cheese
Preheat oven to 210 degrees C
Thaw out pastry sheets.
Combine grated carrot, zucchini and cheese.
Cut thawed pastry sheets into strips
Place a spoonful of mixture at the top of pastry strip.
Fold over in a triangular manner – does not need to be perfect – keep folding all the way down the pastry strip. – if you want less pastry, cut the strip in two and make two triangles from the one strip. You may need to be more careful with your folds to encase the mixture.
Squeeze the corners of the pastry triangle together to seal in the mixture.
Place on baking paper on a baking tray and bake for 10-15 minutes turning once.
You can put pretty much anything in the mixture. I have done turkey, cranberry and brie triangles. (very yummy albeit a bit gooey). Cheese and pesto, cheese, ham and corn, and also spinach and feta.