Get 3 or 4 medium potatoes and dice,
Get frying pan and and butter, cumin, thyme, Chilli's(To Taste)
Add potatoes, keep turning
When just about done add a Quarter of a good size red onion, finely chopped
And then the secret ingredient.... A desert spoon full of honey,
Get the honey all over the spuds and serve
1 c (250 ml)molasses
1/2 c (125 ml)granulated sugar
1/2 c (125 ml)brown sugar
1/3 c (75 ml)water
2 tbsp (25 ml)butter
1/4 tsp (1 ml)baking soda
Pinch of salt
In a medium, heavy saucepan, combine molasses, both sugars and water. Heat to boiling and stir to dissovle sugars. Let mixture boil, without stirring until syrup reaches the hard ball stage (260F/125C) on a candy thermometer.
Remove from heat, stir in butter, baking soda and salt. Immediately pour onto a buttered marble slab or baking sheet.
When cool enough to handle, butter hands and gather taffy into a ball. Pull taffy between hands and continually stretch and fold, then stretch again until taffy turns lighter in colour(this can take from 5 to 15 mins)
Stretch and twist taffy into a rope about 1 inch thick and cut into pieces using buttered scissors. Wrap each piece in waxed paper. Makes about 48 pieces.
Microwave Method
In a 2 quart (2L) glass measure, combine molasses, sugars and water. Microwave, uncovered, at High(100\%) for 4-5 mins, until mixture comes to aboil, stirring once to dissove sugars. Continue to microwave at High for 6-8 mins more until syrup reaches the hard ball stage on a candy thermometer. Stir in butter, baking soda, salt; adn pour onto buttered slab or baking sheet. Follow directions outlined above.
2 c all purpose flour
2 tbsp baking powder
1 tsp sugar
Pinch of salt
1/4 c unsalted butter, cut into squares
1/3 c packed grated Cheddar cheese
1 tbsp chopped fresh tarragon
2 large eggs at room temp
2/3 c sour cream tarragon sprigs for garnish (optional)
Butter
Lightly grease a cookie sheet
Sift flour, baking powder, sugar and salt into a large mixing bowl. Using fingertips or a pastry cutter, work in butter suares until mixture is crumbly. Mix in Cheddar cheese and chopped tarragon.
In small bowl, whisk eggs lightly with sour cream. Pour sour cream adn egg mixture into centre of dry ingredients and blend quickly with a spatula. DO NOT OVERBLEND.
Turn mixture out onto a greased cookie sheet. With floured hands, pat into an 8 inch circle, about 1/2 inch thick.
Bake at 400 degrees for 12-15 mins or until toothpick inserted in centre comes out clean. Serve scone warm or at room temp. Garnish with fresh tarragon sprigs if desired. To serve, cut in pie shaped wedges. Split individual scones ad spread with butter.
"Trust me, that part about floured hands is essential! I generally make up individual scones as opposed to the big patty. They keep in a air tight container for a week, but freeze reasonably well also."
