How To Make Baked Potatoes

Baked Potatoes Recipe. A classic. So simple to make and so easy to vary. Baked potatoes are packed full of flavour and energy and can be filled with nearly anything that springs to mind. Devour our Baked Potatoes recipe.

Step 1: You will need…	Units: Metric US Imperial UK Imperial
4 large potatoes 2 tbsp vegetable oil sea salt 4 generous knobs butter, about 2 tablespoons each 1 bowl 1 fork kitchen roll	Serves: 4 Preparation Time: 2 minutes Cooking Time: 1 hour Oven Temperature: 180° c - 360° f

1. Step 2: Preheat the oven

   Set the oven to 180ºC (350ºF/ gas mark 4).

2. Step 3: Wash the potatoes

   Place the bowl of potatoes in the sink and rinse them well under a cold running tap, turning occasionally to ensure they are thoroughly clean.

3. Step 4: Dry the potatoes

   Put a piece of kitchen roll onto a flat working surface, place the potatoes on top and pat them dry with a second piece of kitchen roll.

4. Step 5: Pierce the potatoes

   Take a fork and pierce each potato 8-10 times, all over. This releases the moisture when cooking and stops them going soggy. Place them into a large bowl, pour over the oil and mix well with your hand. Sprinkle over a generous amount of salt and mix well once more.

5. Step 6: Bake

   Place the potatoes in the centre of the oven on a wire rack and bake for 1 hour until they become crispy on the outside and fluffy and soft in the middle.

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   Place a baking tray underneath, prelined with foil to catch any drippings and to keep your oven nice and clean!

7. Step 7: Remove from the oven

   Remove the potatoes when cooked and transfer them onto a large serving plate.

8. Step 8: Cut the potatoes

   Make a long slit with a large knife across the potato but not completely to the edge. Then make a slit downwards, to create a cross. Push the potato together to open it up and add a generous knob of butter. Repeat with all four potatoes.

9. Step 9: Serve

   Your potatoes can be served on their own or with a wide variety of toppings, like grated cheese or baked beans.

Also known as:

• (How Do I Make Baked Potatoes)
• (How To Make Jacket Potatoes)
• (Recipe For Baked Potatoes)
• (Recipe For Jacket Potatoes)

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How to Cook Tomato Soup

Tomato Soup Recipe. One of the best remedies to fight off winter colds and coughs - a good, nutritious, homemade tomato soup. Full to the brim with goodness! Delight in our Tomato Soup recipe.

Step 1: You will need…
1 1⁄3 kg tomatoes, chopped 2 onions, chopped 3 garlic cloves, peeled 2 tbsp tomato puree 1 ltr chicken or vegetable stock 10 g butter 3 tbsp olive oil salt and pepper 1 wooden spoon 1 sieve 1 ladle 1 stick blender 1 large bowl	Serves: 8 Preparation Time: 5 minutes Cooking Time: 1 hour

1. Step 2: Melt the butter

   Place a pan on a medium heat, add the oil and butter, stir well and allow to melt.

2. Step 3: Fry the onions and garlic

   Once melted add the onions and chopped garlic and stir. Sweat the onions until they have a little colour, stirring occasionally to prevent them from burning.

3. Step 4: Cook the soup

   Add the tomato puree, chopped tomatoes, stock, stir again and bring it to the boil. Once boiling, cover and turn the heat down to a simmer. Leave to cook for 30 minutes. Once cooked, remove from the heat.

4. Step 5: Blend

   Remove the lid and with your hand blender, pulse to blend the soup into a rough puree, taking care not to raise the stick blender out of the soup! Finally season with salt and pepper.

5. Step 6: Sieve

   Place the sieve over a large bowl and ladle the soup into the sieve. Using the back of the ladle, push the pulp down into the bowl below. Continue until all the soup has been sieved and transfer it back into the pan. Reheat if necessary.

6. Step 7: Serve

   Pour into soup bowls and add a dash of cream just before serving! Serve with some fresh crusty bread and enjoy!

Thanks for watching video How To Make Tomato Soup

Hainanese Chicken chop

Ingredients:

Chicken Chop 314g
Oil 1 tbsp
Butter 1 tbsp
Oil for deep frying
Cinnomon Stick 2.5cm long
Onion 115g
All purpose flour 1 tsp
Jacobs/Kong Guan / Julie cream cracker 140g pound into powder
Green peas 55g

Marinate
Egg 1
Sugar 1/4 tsp
Salt 1 tsp
Pepper To season

Sauce
Chicken stock 225 ml
Chicken seasoning 1/2 tsp (optional)
Sugar 1/2 tsp
Dark Soya sauce 1 tsp
Salt to taste Preparation:

Method
1. Mix all marinate ingredients together.
2. Flatten and tenderise Chicken chop with back of cleaver or tenderiser.
3. Place (2) into (1) and let marinate for 30mins.
4. Sauce : heat a wok and add butter and oil. Add cinnamon and onion rings. Fry until onion is fragrant and turn transparent. Add flour and stir fry for another minute. Add the Sauce seasoning and simmer on low heat until thicken.
5. Heat enough oil in the wok to deep fry chicken chop.
6. Place cream cracker crumbs on a shallow plate and coat marinated Chicken chop evenly with cracker crumbs. Deep fry the coated pork chop until golden brown. Remove and place on an oil blotter.

7. Slice deep fried Chicken chop and top with sauce and green peas.

Credits : Petitchef

Cake Banana muffin

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Recipe type: Dessert

Number of serving: 8

Preparation time: 10 Minute(s)

Cook time: 25 Minute(s)

Difficulty: Easy


Ingredients:
- 100g unsalted butter, melted and cooled
- 140 g granulated white sugar
- 2 eggs lightly beaten
- 250g all purpose flour (self raising flour)
- pinch of salt
- 3 very ripe bananas
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 cup of milk
- 1 tsp vanilla

Preparation:
- Heat the oven to 190C/375F/Gas 5. Line 12 cup muffin tin with muffin paper liners. In the large bowl combine flour, baking powder, salt, cinnamon, baking soda and sugar.
- Melt the butter and allow to cool. Mash the bananas with a fork or just simply with your hands. In a second bowl mix together beaten eggs, vanilla extract, melted butter and milk. Add the mashed bananas and stir through.
- With a spoon or with your hands lightly fold the wet ingredients into the dry ingredients until just combined. Don't over mix it. Are you using a blender? 1-2 seconds are enough.
- Spoon in the mixture in paper liners until almost full. Bake about 25-30 minutes or until a tester (toothpick) inserted in the center comes out clean.
- Leave muffins to cool for 10-15 minutes while still in the moulds before serving.

Credits : Petitchef