Fall baking - especially when it includes pumpkin - is my absolute favorite, but as I’m in New York and won’t be able to do any of that this year, I decided to go through my old recipes and just reminisce. And share them with you guys, of course.
Mini Pumpkin Spice Cupcakes with Cream Cheese Frosting (RECIPE)
There are few dishes that give you that home comfort feeling like a great potato bake and this one, which I recently served with a Prime Rib Roast andMelanzanewas such a huge hit I am being forced to make it again… very soon Just gotta love it when people enjoy your food! (makes enough for 6 people) Use an ove dish that is about 30cmx20cmx8cm high or similar
The three dishes for the meal required a bit of planning because they were all done in the oven so prepare the melanzane first and into the oven, prepare the potato bake next and then leave them in the oven until almost cooked. Then remove them and pop the prime rib in the oven high up in the oven leaving the second rack on the bottom. When you are about 1/2 an hour from serving, pop the potato bake and the melanzane back into the oven.
What you need
5 Medium potatoes sliced thinly
2 medium onions sliced thinly
1 punnet button mushrooms sliced
2 x 250ml fresh cream
1 packet dry cream of mushroom soup
1 and 1/2 cups Good cheddar cheese for the topping
Place a layer of potato, then onion, then mushrooms, then about 1/3 of the mushroom soup, repeat until the dish is 3/4 full (should be 3 layers.
Now pour the cream over the top and cover with a layer of cheese.
Pop into the oven on 180 to 200 Celsius for 40 minutes or so and the top is golden brown and bubbling. Check that the potato is cooked through by poking with a knife.
This is seriously delicious for a braai, as a vegetable with a roast or just because you want something that reminds you of home if you are in a far flung place away from home.