Lizzie's Recipes

A collection of easy to make recipes

Archive for the month “August, 2013”

Candy’s Breakfast Sprinkle

Just back from a few days in Adelaide with the family and my health conscious sister-in-law introduced me to a fabulously healthy mixture she sprinkles on her cereal each morning. Made up of seeds and nuts, it is delicious and can be made in bulk and stored in the refrigerator for several weeks.

The recipe below is the one she gave me but she also stressed it’s up to you how much of each ingredient you use. I played around purely because of the size of the packets I could find. So instead of 100 grams I have used 150 grams and so forth.

The end result tastes great, it’s very good for you and it took only minutes to do using the large jug from my Ninja Processor…

Ingredients:
200 grams Sunflower Seeds
200 grams Pepitas
400 grams Walnuts
100 grams Cashews
500 grams Almonds
200 grams Brown Linseed (Flaxseed)
100 grams Brazil Nuts

Finley cop or crush in a food processor and put in container in the fridge.
Add a couple of tablespoons to your breakfast cereal or porridge each day.

Bon Appetit!

Scottish Tattie Scones

Being from Glasgow, I grew up enjoying these delicious “Tattie” or potato scones for breakfast on a regular basis. They are renowned in Scotland and can be bought pre-made by a butcher here in Melbourne called Rob’s British Butcher. He stocks all the goodies such as Scottish Square Sausage, White Pudding, Tattie Scones, Gammon and Mutton Pies.

I prefer home-made Tattie Scones and we have them as often as we can. Delicious with bacon and eggs for breakfast they are easy to make and definitely worth the effort.

I use left over mashed potato and a cup of mash makes about 16 good-sized scones.


ingredients:
I cup of mashed potato
4 tablespoons of milk (to soften and make into a thick paste)
Approx. 1 cup of plain flour (more or less)
Small amount of Olive Oil spray for frypan

Method:
Mix the milk into the mashed potato in a large bowl until it is a thick paste
Incorporate the flour and turn onto a pastry sheet.
Knead it like you would a scone dough – it should look and feel like scone dough when ready
Shape into a round loaf and cut in two
Shape again into a round loaf and roll out thinly – you should have a circle of thin dough.
Cut into 8 triangles
Repeat with the other half of the loaf
Spray frypan with a small amount of Olive Oil spray and fry in a hot pan.
These are almost dry fried as they should not be oily

Serve with crispy bacon and runny eggs and the obligatory HP Sauce…

Bon Appetit!

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