MOM'S KITCHEN - EASY BAKED POTATO

 

Allergy alert; Before starting the recipe, check first that you and those you cook for, have no allergies to potatoes. 

If you are allergic to potatoes, then don't use this recipe.

Ingredient:

Large potatoes with their skins left on

Method;

Clean the potatoes in fresh water. Dry the potatoes, and cut off any slight blemishes on the potato skins. Prick the potatoes with a fork, do this all the way down all sides and tops of the potatoes. Also pierce the areas where you cut off potato skin. Make sure the fork pierces the potato to a good depth.

Once the potatoes have been properly pierced, place them in a microwavable dish, with a suitable microwave cover. Microwave on high for five minutes. Open the microwave, remove the microwave cover, and carefully turn the potatoes to the other side. Cover once more with the microwave cover, and microwave on high for five to eight minutes (until the potatoes are fully cooked). Pierce the potatoes with a knife, to check that they are properly done. If the potato is still a little hard, microwave for a minute or two more, until they are fully cooked. If wished, serve the potatoes with a little butter or margarine, pinch of salt; and with side vegetables.

Enjoy!

Image courtesy of ChatGPT with CN Whittle "Baked potato with garden vegetables"

MOM''S KITCHEN - EASY FLAPJACKS (GLUTEN-FREE, VEGETARIAN FRIENDLY)

Allergy alert; Before starting the recipe, check first that you and those you cook for, have no allergies to any of the ingredients. 

If you are allergic to any of the ingredients, then don't use this recipe.

Ingredients:

1 ripe banana

2 cups gluten-free flour

Half teaspoon salt

1 egg

Half cup milk mixed with half cup water

One-eighth of cup of sugar

Method: 

Mix the flour, salt and sugar together in a large bowl. Add the milk and water and egg, and stir with a fork until well mixed. Mash one banana, and add to the mixture. Stir well. Put a small amount of butter or margarine in a frying pan, and allow to melt. Tilt the frying pan, until the butter or margarine has coated the bottom. 

Put two tablespoons of the mixture in the frying pan, and allow to become light brown. Then turn the flapjack over with a grill spatula and brown the other side. Make sure that the flapjack is cooked through. 

You do not need to re-grease the pan - only grease for the first flapjack. Cook the later flapjacks on dry heat within the frying pan. Do this on a low heat on your oven plate. Once the flapjack is fully cooked, remove and place on a plate. Continue, until all your flapjacks are cooked.  Allow to cool.

You can freeze the flapjacks. Simply cover each one individually with tinfoil once they are cooled, and place in the freezer. Do not keep for too long. When you want to eat a flapjack, remove from the freezer, remove the tinfoil, and place the flapjack on a microwave-suitable plate. Cover with microwave cover, and just heat the flapjack for two minutes on high. You can eat the flapjacks with butter or margarine, and jam. 

Enjoy! 

Image courtesy of ChatGPT with CN Whittle "Flapjacks in skillet"