Danish Baked Potatoes

Ingredients:

(For 2 people)

2 Large or 4 small Good Baking Potatoes

1 tin of chopped tomatoes

Mushrooms, sliced or chopped in large chunks

1 Cooking Onion (Shalots are nice too)

3 rashers of Streaky Bacon

Small handful of grated cheese

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1. Microwave Potatoes until just cooked then put in a hot oven to crisp skins.

2. Meanwhile, cut bacon into pieces (I use scissors) & crisp up in a frying pan. (You could grill then chop up if you preferred but you lose some of the taste that way)

3. Remove bacon & fry chopped onion in the pan until soft.

4. Return bacon to pan with the chopped / sliced mushrooms. Heat through then add the tin of tomatoes.

Stir well, adding a little black pepper.

5. When the tomato mixture is bubbling away throw in most of the cheese & stir.

6. Place Potatoes on plates, cut open & spoon the tomatoes over the top. Sprinkle over the leftover cheese.

Serve with Garlic bread for extra YUM

Note:  I got this recipe from the lovely and talented Julia  of East of the Sun West of the Moon Art

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Hugarian Cauliflower

    * 1/4 cup + 2 tablespoons All-Purpose Flour
    * 1/4 teaspoon Paprika
    * 1/4 teaspoon Garlic powder
    * 1/4 teaspoon Freshly ground black pepper
    * 1/4 teaspoon Salt
    * 1 1/2 ounces Crushed Cornflakes
    * 4 cups Cauliflower florets, parboiled
    * 1 large egg white, lightly beaten 

1. Prevent oven to 425 degrees. Spray a large baking sheet 
with nonstick cooking spray.

2. On a large piece of wax paper, 
combine flour, paprika, garlic powder,
 pepper and salt.
 On another piece of wax paper place cereal.
 Coat florets evenly in flour mixture. 
Place egg white in shallow bowl.
 Dip florets in egg white, then coat in cornflake crumbs.

3. Place florets on prepared sheet. Bake 15-20 minutes, until golden and tender.