I decided to make these little delights due to the simple fact you can’t get them in Doha and boy am I glad I did, they are better than shop bought ones (if I do say so myself). For those of you who do not know what Potato Scones are; they are like a griddle flat bread made from potatoes, cut in to triangles. These are a definite must to try, they are so simple and everybody has the ingredients in their kitchen, so there is no excuse get baking!!!

MAKES:  24 triangles


  • 500g floury potatoes, unpeeled
  • 50g butter
  • 125g plain flour, extra for dusting


1. Put the potatoes in a pan, cover with water, salt the water and bring to the boil. Simmer until cooked through. Drain well and return to the hot pan for a minute to dry. Peel off the skins as soon as the potatoes are cool enough to handle.


2. Add 40g of the butter and mash, then stir in the flour and season to taste. Be careful not to add too much butter as this can make the dough too soft and hard to handle and work with.

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3.Roll out the dough on a lightly floured surface to about 5mm thick, then cut around a side plate to shape. Dust lightly with flour, prick all over with a fork and cut into four triangles.

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4. Heat the remaining butter in a griddle or a large heavy based frying pan over a medium to high heat and then fry until golden on both sides. The original recipe said to fry them whole however as you can see from the picture below that didn’t go well 🙂 .

This is my first attempt at cooking the potato scones and as you can see it didnt work out well. So I decided to cook them in triangles rather than the full circle which made it a lot easier.

This is my first attempt at cooking the potato scones and as you can see it didnt work out well. So I decided to cook them in triangles rather than the full circle which made it a lot easier.


Attempt 2 which went a little more according to plan. 🙂








5. Serve these little delights immediately if like me you can’t wait to scoff them all or if you have a little bit more restraint than me, cool in a tea towel for later. Potato scones are best eaten toasted with butter or with a fried egg roll. Happy Baking!!! 🙂

Recipe taken from: www.theguardian.com/lifeandstyle/wordofmouth/2014/jan/08/how-to-cook-perfect-tattie-scones




If your bored of the everyday eggs and toast for breakfast then I have the perfect recipe for you to help turn it in to something more exciting. This recipe for Avocado and Egg toast is easy, quick, tasty and even better healthy. The avocado spread can also be used on crackers for a healthy snack, I don’t know about you but I just love recipes that can do double duty, makes life so much easier and it helps me stay on track when I’m on a healthy kick as I can prepare extra in the morning.


  • 1 x very ripe avocado
  • 1 tbsp of cream cheese
  • Juice from half a lemon
  • 1/2 tsp of Salt
  • 2 x Eggs
  • 2 x Slices of any bread you like



  1. Cook your eggs how you prefer them i.e fry, scramble or poach. I like to fry mine.
  2. Meanwhile mash up your avocado till almost smooth, then add the cream cheese, lemon and salt and mix till combined.
  3. Toast your choice of bread.
  4. Spread your avocado mix on to your toast and place your eggs on top.
  5. Serve and Enjoy.




I am definitely not a morning person and as a result of this I tend to skip breakfast either cause I am not in the mood to whip something up or because I don’t have the time. However since moving back to Doha I have been pushing myself to wake up early, be more productive with my days and try and bask in the glorious sunshine even if it does feel hotter than the sun at the moment, because living in England for 4 years I definitely missed it. To help me on my path to productiveness I have found having breakfast is essential, yes yes I know it’s common knowledge that Breakfast is the most important meal of the day however I am one of those difficult people that never listens to anybody and has to learn things for myself.

Over the past month or so I have been trying out quick and easy breakfast recipes and I would love to share them with you, most of them are very popular and there are tonnes of recipes on the internet for them, however I would like to show you my take and thoughts on them.

As you can probably tell from the title I am going to start with GRANOLA. I am really loving this delicious breakfast snack, it is so filling and gives me loads of energy to start my day. Homemade granola is so easy to make and inexpensive which is why I don’t understand why it is so expensive to buy. The recipe I am going to give you is very basic which I think is a good thing because granola is one of those foods that can be customized to suit your tastes; for example 99.9% of recipes include some form of nuts however I hate nuts so I just add extra dried fruit. Now enough of me going on (I swear I didn’t mean to turn this in to a short novel) time to get to the recipe.


  • 200g clear honey
  • 4 tbsp of Sunflower oil
  • 300g rolled oats
  • 100g whole unblanched almonds (if you like nuts)
  • 1 tsp ground cinnamon
  • 100g dried apricots, roughly chopped
  • 40g-80g of any other dried fruit you like, the amount of fruit you like in your granola is also a preference. I used raisins and sultanas.


  1. Heat oven to 180C/160C fan.
  2. In a large pan heat the honey and oil together until bubbling, then tip in the oats, almonds (or whatever nut your using) and cinnamon. Stir well until the oats are coated in the honey oil mixture.


3. Tip the mixture on to 1-2 baking trays, spread the mixture out and place on a low shelf in the oven. Bake for approx 20 mins, stirring halfway through, until golden.blog11

4. Remove from the oven, while still hot stir in the dried fruit and press down with a spatula to help it clump together, this will help you get those deliciously sweet golden clusters.


5. Once cool store in an airtight container for up to 3 weeks.

NOTE: I love to eat granola sprinkled on top of yogurt with a drizzle of honey. You can also eat it with milk, it is entirely up to you. Being adventurous is the best thing about granola.

Recipe adapted from: Good Food Website.