Shirl's Stovies

Not s true Stovie recipe which should be made with just potatoes, salt and butter, but it's a mixture of my Mother's and John's methods. Don't be put off by the idea or by the picture. It's nicer than it seems. It's not exactly slimming and definitely not for anyone on a low salt diet.

Ingredients:
3 large poatatoes
25g/8oz sausages
6 rashers of bacon
2 stock cubes (I use 1 red and 1 vegetable)
salt to taste

Instructions:
Cut potatoes into small pieces and place in a pot with a small amount of water. Cut sausages and bacon into small pieces and cook in the pot with the potatoes. Boil stirring frequently and checking the pot does not dry out until potatoes boil down into the water to make a gooey miuxture.

Carrot Cake

Cake
Ingredients:
225g/8 oz wholemeal flour
225g/8 oz soft brown sugar
4 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
Half a cup melted butter or oil
4 eggs
Half cup chopped walnuts (optional)
400g/14 oz finely grated carrot
Zest of an orange

Instructions
Mix together dry ingredients and then add the walnuts and carrots, mixing well. Beat the eggs and add the butter (or oil) and mix well. Pour the mixture into two, one pound rectangular loaf tins or one, two pound loaf tin. A nine inch round cake tin can also be used. Bake for an hour in a pre-heated oven at 180°C
Cool before icing.

Icing
Ingredients:
225g/8oz icing sugar
85g/3 oz cream cheese
One teaspoon vanilla essence (extract)
85g/3 oz butter or marg

Instructions:
Beat the ingredients together and decorate the top and the side with the icing.

Scottish Macaroon Bars

Ingredients:
1 or two medium potato(s)
Icing sugar
Bar cooking chocolate
Desiccated coconut.

Instructions:
Cook potato(s) , mash and allow to cool . Mix the potatoes with enough icing sugar to make the mixture firm. Roll out to ½ inch (about 12mm) thick and cut into bars.

Coating:
Melt chocolate slowly. I used to use a glass bowl in a pot of hot water, but now I find it easier to use the microwave for around a minute, depending on quantity, checking frequently. Toast coconut on tray at 180°C, until golden brown. Coat the bars with melted chocolate then toss in toasted coconut.

Cool in the fridge before eating.