We visited Port Waikato beach again. It doesn't take us long to come back, though we have to drive for 20-25 minutes from home.
I just love the view of another countryside. I love the pastures filled with cattles, sheep or horses. And there are hills, some are rocky, stretching from where we come through to the beach with assorted native trees. When we finally could see the river from on top of the hill on our way to the beach, the children will immediately cry 'Waikato Rivaaaaaa...'.
The first thing to do when going to the beach with toddlers is preparing snacks. At that time I just didn't know what to cook, as the decision was made instantly when we realized it was a good day to go. What came into my mind that day was just bake something hearty but simple. I thought those little tummies will make a funny noise as when they just came out of the water, providing that they would be very active with all sort of activities they might develop at the beach. And I don't want to ruin their energy for some fatty fish and chips. It was just lovely to go to any good cafe with great food at the beach, but I don't think we ever saw one.
As they both love potatoes, I decided to make hasselback potatoes with different toppings, and made some bread sticks for another option. At the very limited time, I also cooked some rice and chicken in sweet soy sauce for our dinner. It was late afternoon, so when we got back home, I could just do the greens.
Source: Quick, Light & Delicious Recipes Cards
6 medium baking potatoes (I baked 10),
8 tsp melted margarine (I used rice bran oil),
1/8 tsp ground black pepper
Onion Topping: 1 clove garlic, crushed, 6 tsp diced onion
Herb Topping: 1 Tbs chopped fresh parsley, 2 tsps each of chopped fresh or ½ tsp of dried basil and oregano
Spice Topping: 1 tsp paprika, ½ tsp ground cumin, 1/8 tsp cayenne pepper
[for the toppings, I just sprinkled ground parmesan cheese, and ground black pepper; garlic salt and ground black pepper; dried basil, garlic salt, and ground black pepper]
Preheat the oven to 220C. Spray a shallow baking dish with vegetable cooking oul. Cut a thin slice from the bottom of each potatoe. Place cut side down on a work surface, Lay a wooden spoon parallel to potato. With base of knife resting on spoon handle, thinly slice each potato crosswise without cutting all the way through.
Place potatoes in prepared dish. Fan slices. Brush with 1 Tbs of margarine. Sprinkle with pepper. Bake for 1 hour.
To prepare desired topping, combine ingredients in a bowl. Mix well. Sprinkle over potatoes. Drizzle with the remaining margarine. Bake for 15 minutes. Serve immediately.
[I just sprinkle the toppings on the potatoes after brushing them with oil and bake].