This is another one of Jacky’s recipes. He made this earlier in the month and it tasted sooo good I immediately asked him to write up the recipe for me.
Why haven’t I posted it until now? Because, earlier in the month, I was busy with life and then I was stressed as all hell. But now we’re getting a little more back to normal, and a little more back into the groove of things :)
Jacky is a great cook and often makes up really great recipes on the fly based on what we have in our fridge, then later forgets how he made them. That’s what these posts are for! So even if nobody tries them, we can at least still look at them to remind us how we made the food we liked haha.
The secret ingredient was bacon fat that we had in our fridge from when I fried up a load of American bacon. Mmmm… I’m guessing that’s what gave it its rich umami flavour. If you don’t have bacon fat, I’d recommend adding butter.
I followed this recipe for the potato, using Yukon Gold potatoes that I washed and dried well. I baked it for 2 hours to start, took it out and cut deeper into the cross and put it back in for 10mins. I slathered it in non-dairy butter, threw some spring mix on the side and also made a tuna mayo sweetcorn filling.
For the filling: tuna, mayo, sweetcorn, salt & pepper to taste. For a hefty filling for 3 medium-sized potatoes, I used approx: 1.5 cans of Costco Albacore, 3/4 can of Costco canned sweetcorn, a teaspoon of salt, half a tablespoon of pepper, and 2 heaped spoonfuls of mayonnaise.
It may be the best meal I’ve had since I’ve come to America so far. It tasted incredible…
This is my hubby’s recipe that I asked him to write for me because the first time he made it, I loved it. Now he’ll make it for us about twice a month and it’ll last us 3-4 meals. It tastes great on its own as a vegetarian dish, or you can serve it with pan-fried salmon if you’re feeling fancy.
And also because it’s his recipe, he included far more detailed ingredient quantities and also wrote it in a much neater format I usually do haha.
These are favourites that I’ve found online that I either want to try or have already tried. I’m noting them all down so I don’t forget and can easily find them, and will add to this as I go along. Let me know if you’ve tried any!
Easy Skillet Breakfast Potatoes – this was genuinely so quick and easy to make. I threw in what I had in the pantry: butter, garlic clove, salt, pepper, rosemary, paprika. Jacky doesn’t give this score liberally but he rated it 10/10.
Fluffy Pancakes – these were genuinely easy to make and tasty, and for once I did not find it too sweet. However, when she says ‘fold’ the wet ingredients into the dry ones she actually means ‘gently whisk’ (per her video and what I found in my attempt), and when she says ‘medium-low’ heat, I found it worked better when the heat was closer to medium than to low.
Tamagoyaki – I made the sweet version but mine turned out a little burnt on the medium-high heat. I just used a regular pan so think I poured too much mixture in, meaning I had to wait longer for it to cook enough for me to start folding. It tasted good though! Just the right level of sweet / salty balance.
This recipe is actually fool-proof because I am not a baker. And yes, it is the best chocolate chip and walnut banana bread. (Because if your banana bread doesn’t have chocolate chips or walnuts in, what’s even the point amiright?)
I have tried various recipes to varying degrees of success (though Jacky was more than happy to eat all of them, and my neighbours graciously accepted to eat some too haha), but this one I’m writing down so I never forget.
And you, in case you are not a baker either, can benefit too. Ha!
For the first time ever it did not come out all dense and crusty; the bread was so moist and the colour was just perrrfect and the chocolate was all melty and, well, we didn’t take many photos before we dug in.