SPUDS A LITTLE LESS ORDINARY: HASSELBACK POTATOES

Crispy fried, or soft baked potatoes? Why decide when you can have both: a soft and tender centre with a crispy potato fan. And don't they just look the part? They are called 'Hasselback' or 'Accordion' Potatoes, named after the Swedish Restaurant 'Hasselbacken' in Stockholm, where they were first served. They can be a main meal, side dish or snack. But, once cooked, don't leave them out on the kitchen counter as this is dangerous ground for them. Especially when they are bite-size like mine... and especially when everyone is hungry... and especially when you make them for the first time and everyone is asking: 'what are these? Can I try one (eleven)?' They fit too easily into ones fingers and mouth, 

BAVARIAN POTATO SALAD

Bavarian potato magic... This Potato salad brings back so many fond memories of Munich: of Beer gardens, Oktoberfest, Pretzels, O'batzda, Schweinsbraten, Leberkäs', just to name a few... none of those to be found here in Brussels of course... Actually that's not entirely true, as every two years after the Munich Oktoberfest one of the Oktoberfest tents comes to Brussels for a couple of nights - just one tent for all the German and other Expats... and us, of course... :-)  With all the original beer and food, big Pretzels, music, and the traditional big mess. But such fun, and we look forward to the next in 2013... This potato

DRAGON ARCTIC ROLL WITH MALTESERS

Soft and tender chocolate-marbled cake with a heart of slowly melting ice-cream, a combination only to be topped with crunchy Maltesers... as if it needed topping...  ;-)  Summer cake heaven... Did I say Summer? Anytime cake heaven! Summer unfortunately turned out not to be great for blogging, with a lot of recipes and photos unposted - not due to lack of food though, if I may say...  So, trying to catch up, only this time hiding inside for once, not from the rain, but the scorching heat - 36°C today. But must not complain, as this is Belgium, and 17°C, I fear, will descend back on us any time soon. I saw Jamie Oliver make this roll a while ago in one of his Jamie's Great Britain programs,