I got this idea from a friend. She brought over these amazing cauliflower crackers for dinner one night (I will upload the recipe when i get it from her) and it got me thinking, what other veggies can i use to make some treats for the kids. The crackers only have 4 ingredients so are super easy and cheap to make. This recipe calls for oat flour which is just ground up oats in a food processor. I hope you enjoy them.

Ingredients:
200g Carrots, grated
½ Cup Water
70g Cheese, grated 
2 Eggs
4 Tablespoons Oat Flour (Grind up oats in a food processor)
Pinch of salt & pepper

Method:

Pre heat oven to 180'c. Line 2 baking trays with baking paper.
Mix the carrot and water in a bowl, cover and microwave on high for 3 mins.
Drain the carrots really well, they need to be super dry.
Place the carrots back in the bowl and mix with the remaining ingredients.
Form cicles (or any other shapes) of the mixture onto the baking tray, around 1/2cm thick. Bake for 15 mins (until crispy on the sides).

Change up the way you do your potato bakes. This vertical potato bakes adds a bit of fun to dinner. Delicious and easy to make. 

Ingredients:

​1kg Potatoes, peeled
​60g Butter, melted
1/2 cup Parmesan
2 teaspoons Thyme 
Salt and Pepper
150mls Cream

Method:

Preheat oven to 180'c. Use the slicer side of your box grater or a madoline to slice even slices of potato (roughly 2mm thick) set aside.
Combine butter, parmesan and thyme in a bowl. Add potatoes and toss well to make sure all the poataoes are coated in buttery goodness. Season well with salt and pepper. Arrange the slices vertically in a baking dish. Pour over cream. Cover with baking paper and foil and bake for 30mins. Uncover and bake for a further 15mins until crispy and golden. serve.

Taken from my chicken & chickpea curry that i learnt from Jamie Oilver. Ive recreated the dish without meat. I have added potato to bulk it up, but you can add any veggies you like. A great dish for #meatfreemonday 

2  onions
4  cloves of  garlic
1   thumb-sized piece of  ginger
2  yellow capsicum
1   cube chicken stock
1-2  fresh red chillies
1  teaspoon runny honey
1  level teaspoon ground turmeric
2  teaspoons curry powder
6 Large Potatoes, diced into chunks
olive oil
1 x 400g tin of chickpeas
1  teaspoon tomato purée
optional:
fat-free natural yoghurt,to serve

Method:

Peel the onions, garlic and ginger and deseed the capsicums. Put 1 onion, 1 capsicum, the garlic and ginger into a food processor. Crumble in the stock cube and add the chilli (deseed it first, if you prefer a milder curry), honey and spices, then blitz to a paste.

Roughly chop the remaining onion and pepper and add to a large deep frying pan to cook for a few minutes, then tip in the paste and let it cook down for around 5 minutes. Pour in 500ml of boiling water. Drain the chickpeas and a pinch of salt and pepper, then stir well. Add the potatoes to the pan, pop the lid on, reduce the heat and simmer gently for around 45 minutes, or until the sauce darkens and thickens. Serve with a dollop of natural yoghurt.

This potato salad is a little different to a traditional creamy potato salad. This recipe uses mustard and apple cider vinegar, so its sweet and savory.

Ingredients:

500g Potatoes
125g Bacon (i prefer streaky) chopped
1/2 Onion, finely chopped
3 Tablespoons Apple Cider Vinegar
1/2 Tablespoon Dijon Mustard
1 Tablespoon Honey
2 Tablespoons Chive, Chopped

Method;

Cook potatoes in boiling salted water for 15mins or until tender. Cool slightly then cut into slices and transfer to a bowl, making sure the slices are seperated. 
Meanwhile heat a frying pan over a medium heat, add bacon and cook until golden (around 8 mins) stirring often. Transfer to a plate. Add onions to the bacon fat and cook until soft (around 4-5mins). Add vinegar, 2 Tablespoons Water, mustard, honey and half a teaspoon of salt. Bring to the boil, then reduce to a simmer for 5 mins or until reduced by half. Add bacon back into the hot sauce, then pour over the potato slices. Season to taste and scatter with chives. Serve warm.

Yes you're right i said 'cup of soup' and believe me its amazing! I had this idea last night when i wanted to make a creamy potato bake at minimum effort. I was searching my pantry for inspiration and i came across some chicken and corn cup of soup packets. I thought why not, ill give it ago! and BAM! amazing creamy potato bake with gooey melted cheese on top at not much more than 30c per serve. Dinner sorted!

Ingredients:

3 Medium Potatoes, sliced 
1 packet 'chicken and corn cup of soup' (or any you prefer)
1/2 Cup Milk
Grated cheese for sprinkling on top (optional)

Method:

Preheat oven to 180'c.
​Boil potato slices in salted water for 10 mins then drain, layer and arrange in a baking tray. Mix together the Cup of soup and milk, and pour over the potatoes. Top with cheese and bake for 30 mins until golden brown and bubbling. YUM!

A healthier alternative to deep fried fatty white potatoes (even though i love them too). This recipe is  makes the most sweetest, slightly honeyish tasting baked sweet potato. yum!

Ingredients:

2 Medium Sweet Potatoes
1 Tablespoon Olive Oil 
Salt & Pepper

Mehod:

Preheat oven to 200'c. Line a baking tray with baking paper. 
Slice sweet potato into thick wedges (leave the skin on). Coat generously with oil, salt and pepper. Place into the oven for 25-35mins or until soft and slightly crispy. Delicious 

Poutine is traditionally made of french fries, cheese curd and gravy. I as a mum of two little ones don't really have time to go around Perth on the search of cheese curd (any babysitting offers?) so i created my own version (and its so tasty!!). I swap the cheese curd for cubed cheese (and if i'm super mumming it for the day i use my daughter cheese sticks cut up, winning!)
I also use what ever type of chips i have in my freezer, as you can see below potato gems and french fries where on hand.

Ingredients:

4 Cups Frozen Chips (any types, i use what i have in my freezer)
1 packet Gravy 
1/4 Teaspoon Pepper
1/2 Cup Cheese, Cubed 

Prepare chips and gravy according to the packet. Stir pepper into gravy. Place cooked chips on a serving platter, layer with cubed cheese, smother in gravy. Serve hot.