What Time Is It?

All are tired from the week to cook a main meal and monsoons too strong to go out in.

Since it has been a week of pancakes and eggs, let's wrap it up with another night of those.



Replacement Chef's Potato Pancakes

Watching replacement chef cook is like a TV show of Kitchen Tips. Here is what I learned.

1. Shred the potatoes with their peels on, faster and healthier for you. 

2. A small shredded potato can make lots of pancakes.

3. Wrap the shredded potatoes in a tea towel and squeeze the water out; an efficient quick trick to get rid of the liquid before frying.

3b. (my tip) - use an old tea towel that you will be happy to throw away since it is going to become very dirty.

4. Do some trial runs with small amounts until you perfect it.

5. Use less oil than any recipe calls for; add less eggs than any recipe call for; and don't get them too dark (a.k.a. burnt).

6. Enjoy with sour cream or yoghurt, they can be used interchangeably with potato pancakes.


As Replacement Chef was experimenting, I discovered the cutest muffin recipe - Jam Filled Muffins

The muffin recipe is very basic: 

2 cups flour, 2 Tbsp sugar, 1 Tbsp baking powder, a pinch of salt

1 egg, 1 cup milk, 1/4 cup oil


Oven at 400 for 25 minutes

But the real fun was the jam-filling. You simply fill one third of the muffin cups with batter, add 1 tsp of jam (I used triple berry jam in some and strawberry jam in others). You cover with the rest of the batter and bake.


No mess, taste like mini jam sandwiches, and overall not too heavy on calories. Try it.

And of course, one cannot claim to be having breakfast (even though it is 8:30 pm by now) without some eggs.


Or is it that my craving of those delicious fresh farm eggs (see story at Lumberjack Meal) is what really drove this whole production tonight?