Easy Potato Fry

That anyone can cook and everyone loves to eat!

Precook potatoes in microwave for 6-7 minutes with skins pricked. While potatoes are cooking, heat the olive oil in a skillette pan taking care not to let the oil the smoke. If pan gets too hot reduce the heat. Slice partially cooked potatoes and place them in skillet with onion. Add vinegar and sugar when potatoes are starting to brown. Stir continuously until potatoes are crispy and golden. Rosemary vinegar is particularly nice with this dish.

Herbed Fingers

Great served on a cheese platter

Sift together:

Then blend in the following:

In a small dish stir together 3/4 cup milk with 2 tablespoons herb vinegar to sour the milk. Stir in the soured milk with the mixture using a fork until dry ingredients are moistened.
Knead gently, just a few times on a lightly floured surface. Roll to 1" high and cut into strips for fingers or cut circles for biscuits. Bake 10-12 minutes at 425 degrees celsius.


The heavenly dessert that Australia and New Zealand are still contesting:each claiming they are the rightful birthplace! The trick to getting a good meringue is to prechill the mixing bowl and the egg whites must be at room temperature!

Oven should be pre-heated to 180 Celcius. Beat the egg whites until stiff peaks form. Gradually add water and then sugar while still beating. Mixture should be stiff and glossy. While continuing to beat, add the cornflour, then the floral vinegar then finally add the vanilla. Pile the meringue onto wet greaseproof paper on a baking tray. Shape into a round cake shape - about 20cm diameter. Place the baking pan in the centre of the oven.

After 5 minutes turn the oven off. Do not open the oven door. Leave the meringue in the oven as it is cooling, for an hour. Carefully transport the cooled meringue to a serving platter and serve covered in real whipped cream and topped with fresh fruits such as strawberries, cherries,raspberries, kiwi, and grapes. For a delightful Valentine dessert...drizzle with chocolate before serving!

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