Apple Honey Cake


Sunday would have to be my favourite day of the week.  Sundays mean family time - we spend the day relaxing, lazing about in our pjs until late, reading books, catching up on work around the house and garden, cooking and eating.  I always try to bake something for afternoon tea, and this recipe is perfect to enjoy with a cup of tea on a slow Sunday.  I discovered the recipe in an issue of Country Style magazine last year, and I've been making it ever since.  It's so good!

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Savoury Eggy Crumpets

This recipe was inspired by my favourite chef, Jamie Oliver, and is based on his 'Eggy Breakfast Cumpets' recipe from his cookbook 'Jamie at Home' (which you can find here).  I adore eggy crumpets for breakfast - they are super easy to make and taste delicious.  This recipe serves 2 people (or one very hungry person *cough *cough).  By all means play around with the flavours like I do - use different herbs, omit the chilli if you don't like it spicy, or add a little grated parmesan cheese.  It doesn't matter what you do, it will taste fantastic either way.  

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Greek Lemon Potatoes


I adore potatoes!  They are such an incredibly versatile vegetable, and can be transformed into all manner of delicious dishes.  This recipe is one of my favourite ways to prepare them.  What makes it even more special is that it's my mother's recipe.  Her Greek Lemon Potatoes are quite renowned among friends and family, and there's not often an event where they don't make an appearance.  Over the years, the job of making these potatoes has been passed on to me, which I happily relish as they are extremely simple to make.  Whilst some of the ingredients used in this recipe are not considered traditionally Greek, my mother has tweaked the dish over the years and the resulting flavour is absolutely delicious.  The trick is to cut the potatoes uniformly so each piece is roughly the same size, so they cook evenly.  The liquid is an important part of the cooking process as you are essentially steaming the potatoes for the first hour of cooking, rendering them soft and fluffy, before uncovering them and cooking them for a further half hour to reduce the liquid and brown the potatoes.  These potatoes are perfect served as an accompaniment to any meal, but are especially lovely next to a good roast.  I hope you enjoy them as much as we do.

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