Place the potatoes in a large pot and fill it with water to cover the potatoes with 3 cm water. Bring to a boil and cook until they are easily pierced with a toothpick, about 25 minutes. Drain in a colander and shake of as much water as possible. Pat dry with a tea towel. Spread the potatoes on a dry tea towel and leave to air-dry and cool enough so that they are easy to handle. Crush the potatoes by pressing down on them with a spice bottle (or anything with a flat bottom like a glass). Pour 4cm of vegetable oil into a saucepan set over medium-high heat and wait for the oil to heat up. Fry the potatoes in batches to avoid over crowding in the saucepan. They are ready after 2-3 minutes and when they are crispy and beautifully golden. Drain on paper towel before placing on a serving platter. Sprinkle with salt and serve immediately.
These are the easiest and quickest muffins you will ever put together. Have them for breakfast, brunch or as a lunchbox snack. Yields 12 muffins.
6 eggs 125g cream cheese, room temperature 250ml milk 5ml salt and a few grindings of black pepper
Preheat your oven to 180℃ and spray a 12-hole muffin tin with cooking spray. Add the eggs, cream cheese and milk to a mixing bowl and whisk together. Pour the mixture three-quarter-full in the prepared tin and then fill each with your choice of vegetable. Bake in the oven for 25 minutes until golden brown. Allow the muffins to cool for 5 minutes before removing them from the muffin tin. Serve warm or at room temperature.
Suggested fillings: broccoli cubed cheese like feta or mozzarella tomato red onion baby marrow baby spinach leftover chicken or other meat herbs asparagus
Peel the papino and cut it in half. Slice a small section away on the rounded side so that it forms a base on which the fruit can “stand”. Place the half on a serving dish and fill the cavity with the berries and a generous dollop of custard!!