Exciting times

Today the postman brought me something I have been excitedly waiting for.

My copy of the latest Anorak magazine- the Happy Mag for Kids.

Do you know this fab mag?

It is super ace!

Filled with ace stories, activities & gorgeous illustrations from lots of very talented & creative people.

But this issue has ME inside too!!!

OMG!

My very first regular 'Eat Stuff' recipe- Yummy Soba noodles- recipe words by me & illustrations by Nanae Kawahara.   

I LOVE it!

Do YOU?

I will now be a regular contributor to this rad mag dreamed up and made reality by the very clever Cathy Olmedillas.

Do subscribe to this gorgeous mag- it will be a tussle between the grown ups and the kids who gets the first look!

My kids LOVE it!!!!

And....while you are waiting for your mag to arrive you can go here and download Anorak's great apps from the app store & play to your hearts content.

Click here to take you to the app store to download this great activities app. Image via Anorakmagazine.com

Or..........

Or you can click here to get the super dooper ace Anorak TV app. Image via Anorakmagazine.com

Yippee to the HAPPY mag for kids!
I am soooo happy to be a part of it.

GOURMET GIRLFRIEND'S POTATO & CHILLI ROSTI:
We had run out of bread by Friday night (GASP!!!!) & I LOVE to eat a super doop yummo brekky on the weekend days, so Potato Rosti it was as something to pop my  egg on!
These are great next to a steak too! What's not to love about crunchy spuds?!
I poached an egg and topped it with a mix of very finely chopped Parsley and some of my homemade Horseradish.
It was SOOOOO good! 
If you don't like chilli, just omit it.
I used regular spuds but Sweet potato rosti are DELICIOUS too- just exchange! YUM.
This will make about 4 large Rosti
WHAT YOU WILL NEED:

• 6 medium potatoes, scrubbed well
• 1 onion, peeled.
• 1 red chilli chopped finely
• 1 egg
• salt & pepper
• 2 tblspns Rice bran oil for frying (you can add a little butter to the oil if you lik, it will add a lovely flavour!)

METHOD:

You want to make these just before you serve them so the outside stays nice & crispy.

Grate the spuds (I leave the skin on- that is where all the goodness is, this is why it is important to scrub them well) and pop into a colander. Squeeze out any excess moisture.

Now grate the onion and add it and the potato to a large bowl.  

Add the egg, the chilli and a bit of S & P.

Mix well.

Heat the oil in a non stick pan to a medium heat.

Grab a palm full of the potato mix and flatten it into a small pancake shape and place carefully into the pan.

Cook for about 4 minutes, or until brown, then flip and cook on other side.

Serve immediately.

I have been loving this track this week ~ very cool vid too!