Breakfast Club #14: Potatoes

**The Breakfast Club Potato Round Up is complete and can be found here.*

The British weather is living up to its' reputation as being a contrary little madam at the moment. My recollection was that last summer, we had a reasonably stable season, with a few rainy days, but mostly balmy and enjoyable.

This summer, so far has been absolutely terrible! We should have known that this was to be, given the scorcher we enjoyed in April. But in any event, the current weather does not lend itself to the usual automatic summer slimming that we all enjoy, when we don't feel the need to fill ourselves with stodge and find ourselves actually choosing to eat salad.

So this month's Breakfast Club theme of potatoes is incredibly timely. A normal August would see me either skipping breakfast entirely (I know; naughty, naughty), or just grabbing a banana and some berries on the way out of the door. But  I am still in full-on Stodge Mode.

One of my Saturday Specials* when I was a child was pratie oaten. I'd hoped to have made a batch of it in time for this post, but I want to use the recipe for it that I was given by my mum's best friend. Despite having asked for it over a month ago, she has yet to pass it over.  I'm hoping she'll have relinquished it before the end of August, as pratie oaten is much more than the sum of its' parts and is better at setting you up for the day than oats alone, in my opinion.

Anyway, I am playing the hostess with the mostess for August's Breakfast Club, so until I've managed to persuade the recipe away from its' owner, I look forward to seeing what all you Breakfast Clubbers rustle up in the coming month.  I'm hoping to see a feisty vegetarian hash, a bulging breakfast burrito or perhaps my favourite potato breakfast dish, a kinky potato kedgeree (I like alliteration, sue me)...

How do you join Breakfast Club? Why, it's simple. Make something for breakfast which includes potatoes and post it, following the guidelines below.

  • Mention Breakfast Club in your post and use the logo
  • Link to this post and the Breakfast Club page
  • E-mail me at scrumptioussal at gmail dot com with a link to your post and a photo (no larger than 300 pixels, please!).
  • Send a previously posted recipe if you like, but please add the information above and republish.
  • Entries can be sent to other events, but please check their rules about submitting a post to multiple events.
  • If you tweet please tweet using #breakfastclub and hit me up @scrumptioussal so I can RT you.
  • If you do not have a blog, send a photo and details to me scrumptioussal at gmail dot com
  • Deadline for submissions is 31st August 2011; plenty of time for potato goodness!

Round-up will be on 7th September, or thereabouts. Have fun!

*Saturday Special; the one day of the week where my mum wasn't around or in charge of what we ate and my dad let us eat whatever we felt like eating, as long as it didn't involve him having to go to the shops

Creative Commons Licence This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

Tipsy Grilled Peaches with Pistachio Praline


Oh dear. Don't let the floppiness of the above photo put you off; I have no clue how people manage to take good photographs of ice cream before it melts.

This is a great pudding for an evening, when you want something easy, but a slight step up from a couple of scoops of ice cream from a tub. The praline is a doddle to make and can be kept in an airtight container, wrapped in greaseproof paper, for ages and ages, so be sure to make up a generous batch.

Doughnut peaches can be found in all good greengrocers right now. The ones I used here were piddly, compared to the whoppers I've been buying from a fruit stall on High Holborn. But I did get ten for £1.50, so I can't really complain.


Rhubarb Pistachio Macarons & Scrumptious Sally Sells

Rhubarb Pistachio Macarons

These macarons were meant to be for MacTweets, but I missed the deadline by a day and the round-up publication was unusually expedient.

If someone wants to share the secret of getting green shells on pistachio macarons with me, please feel free. I put a heaped toothpick's worth of colouring in with these and still suffered from brown shells. I cooked them at 150C, so perhaps the temperature needs to be lower?

I'd hoped the photos for this were going to be a little more inspiring, but I seem to have hit a bit of a dull period on the photo front. I recently bought Plate to Pixel, in the hope of finding some inspiration. But other than picking up advice about how to use a bed sheet to diffuse shadows, I've yet to glean anything that I can practically apply to my restricted set-up. I'm fairly good with the old DSLR, but struggle with balance and composition, which is a pity, given that they're probably the most important skills to have!

Courgette Salad with Crispy Pancetta

Courgette Salad

I finally succumbed to temptation a few weeks ago and bought a Le Creuset griddle pan.

One of my 'Life's Small Pleasures' is cookware that could kill a man. I have to use both hands to lift my pan.  Le Creuset could probably take down Hulk Hogan and still make a mean bruschetta. I've been using it to cook fish, grapefruit, aubergine, sweetcorn and this salad.