Breakfast Potatoes

>> Thursday, 22 January 2015


Hi Everyone,

I trust that 2015 has been treating you well so far.

If you've been following this blog for a while, you will know that I am not big on making resolutions, but every now and then, throughout the year, I make an attempt to eat breakfast. I am the kind of person that wants to wake up each morning and be surprised by what I find on my plate for breakfast. While I am quite content to eat the same thing 2 to 3 days in a row for lunch or dinner, that is not the case when it comes to breakfast. I seek variety: savoury and sweet (more savoury), heavy and light, liquid and solids.

Potato Egg Breakfast photo breakfast2_zps6ca0f2ba-1.jpg

Here's the thing, because I want breakfast to be a surprise and something different daily, I find that I cannot plan what I want to have for breakfast the day or night before, this generally results in me not having breakfast at all. If I am not rushing to get out of the house, invariably, I'll have tea.

The other day I got up and felt like eating potatoes for breakfast. Ah, a rare occasion that I actually knew what I wanted to eat for breakfast. These potatoes were done cooking in under half an hour. I like that.

There's no particular recipe. All you need are potatoes, oil or butter if you prefer, salt and pepper. I used a dry all purpose seasoning for my potatoes and finished them off with chopped chives.

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Scrub or peel some potatoes and dice them

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Heat a pan (cast iron works great) with 2 tablespoons oil until smoking hot and add the potatoes to the pan and spread it out in an even layer. Do not touch it, let it cook for 5 minutes to get brown on the parts that are in direct contact with the pan

Seasoned Potatoes photo seasonedpotatoes_zps85a6c4fb-1.jpg

Meanwhile, sprinkle the seasoning along with some salt and freshly ground black pepper

Browned potatoes photo potatoescooking5_zps62f987ee-1.jpg

Toss the potatoes to let other pieces brown. Let it cook for another 5 minutes
Cover the pan, turn the heat to low and let steam-cook for 15 minutes. Remove the cover, shut off the heat and garnish with chives or thinly sliced green onions

Breakfast Potatoes photo bfastpotatoes7_zps63535631-1.jpg

I had mine with a fried egg.

Potatoes Egg Breakfast2 photo breakfast7_zps31005d1c-1.jpg

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Another Year. Another Thank You.

>> Tuesday, 23 December 2014


Sorrel Drink photo SorrelDrink_zpsb305df07.jpg
Sorrel Drink © Cynthia Nelson

From me to you, sincere wishes for a joyous season and a blessed New Year.

Thank you for your continued loyalty and support, especially when I have not always been present. I cannot begin to express my gratitude and appreciation. Thank you.

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It's Pudding NOT Pie

>> Monday, 24 November 2014

Tis the season for pumpkin and other pies for the US Thanksgiving holidays. And down here in Barbados, tis the season for Conkies aka as Sweet Dumplings.

We get pumpkin all year round in the Caribbean and it makes a regular appearance on our tables and plates in many dishes such as soups, stews, steamed, stir-fried and sautéed. I like that pumpkin is one of these vegetables that struts along both the savoury and sweet aisles of food. The texture and flavour is unrivalled and when you add a lil spice to pumpkin - whether it is for sweet or savoury - you've got something very special.

Pumpkin Pudding photo PPudding_zps9f4d9205.jpg

This is my take on pumpkin pudding. Infused with a vanilla bean, cinnamon and nutmeg along with dark rum, this creamy, moist pudding is bound to have you licking your spoon.

So if you're looking for a dessert for the holidays - Thanksgiving, Christmas or a special occasion and don't want to fuss with a crust, try this pudding. If you are not up to all the work involved in making Conkies, try this pudding. And if you just love pumpkin and looking for a dessert to make at any time, trying this pudding. Serve it warm or at room temperature. My preferred way to enjoy it is cold, right out of the fridge!

Click here for the recipe.

Happy Thanksgiving to all those celebrating!

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