Potato Tortilla, Cucumber Crostini with Honey & California Raisin Biscuit

This is a simple and greatly satisfying way to use up the potato trimmings - you may add any other ingredients to flavor it to your liking, such as bacon, smoked salmon or tomatoes.

100 ml oil
Potato trimmings from 8 potatoes
2 tablespoon chopped garlic
8 eggs
1 tablespoon smoked chilli powder
2 tablespoon chopped parsley
Salt and freshly ground pepper to taste

In a non - stick frying pan, heat the oil on medium heat and add potato trimmings.

Cover with a lid and cook until tender and lightly colored - turning as necessary.

Add garlic, parsley and saute till aromatic.

Beat eggs, and season to taste with chilli powder, salt and pepper.

Lower the heat and the beaten egg to the pan; stir from time to time until egg is set.

To turn the omelette, place a large plate over the frying pan and flip the omelette onto the plate by turning the pan upside down.

Place the frying pan back on the stove and slip the omelette back into pan to cook the other side until just lightly browned.

1/2 baguette, sliced thinly and toasted
Honey for drizzling

200 g cream cheese, room temperature
100 g Japanese cucumber, cored and finely diced
1 tablespoon chopped garlic
1 tablespoon chopped mint
Salt and pepper to taste

In a small mixing bowl, combine all the topping ingredients and mix well with a fork, seasoning to taste with the salt and pepper. Pile generously onto toasted bread and drizzle with honey.

1 1/2 cups self - raising flour
1/2 teaspoon baking powder
1/2 teaspoon sodium bicarbonate
1 teaspoon salt

1 cup California Raisins
1 cup rolled oats
1 cup mixed nuts

150 g unsalted butter
150 g caster sugar
1 egg
1 teaspoon vanilla essence / extract

Sift together the flour, baking powder, sodium bicarbonate and salt.

Beat the butter and sugar until fluffy; add the egg and vanilla essence and mix well. With the mixer on low speed, add the flour mixture in two batches, and remaining ingredients mixing to form dough. Cling wrap the dough and chill for 30 minutes.

Preheat oven to 170 * C. Line a baking tray with parchment paper. Shape the dough into small balls ( keep the shape rough for a rustic look ) and arrange them on the lined tray, about 2 cm apart. Bake in the middle rung for 12 - 13 minutes, until biscuits are golden brown.

Remove from the oven, and cool completely on wire rack before storing in air - tight jars.

Energy : 300 kcal
Proteins: 3.3 g
Carbohydrates including fibre: 79.2 g
Dietary fibre: 5.3 g