Laughs With Lizzie Takes YouTube

Hi. My name is Lizzie, and welcome to my YouTube channel!

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Okay, I guess I could have chosen a better quote from my YouTube clip to share with you, as you all already know what my name is.  What you may not know is that I have been wanting to start my own public YouTube Channel for months now. Continue reading

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#PrayForHashBrowns

Today I was perusing the internet corner that is Twitter, and came across a trending hashtag started by @oap900 – #HashBrownEquality and #PrayForHashBrowns.  To some people, this may not mean much… But it really got me thinking!

At some indeterminable moment in the past, the reign of the hash brown ended, and there entered the standard cooked breakfast of Bacon, Sausages and Eggs.  Greasy forks forewent their box graters in favour of poaching pans.  Menus everywhere were being edited, and nobody seemed to be looking back.  Effectively, in an instant, morning-time tuber consumption was transformed forever.

I have to say that I don’t love it.  People go on and on and ON about how much they love a plate of bacon, sausages and eggs… But what about the humble hash brown?!  That is why, today, I #PrayForHashBrowns and #HashBrownEquality.

You may ask how I, and my fellow hash brown lovers, are going to rally the troops for #HashBrownEquality?! Well the answer is simple.  As with most food-related problems, the solution can be found in a recipe.

INGREDIENTS

6 golden potatoes, peeled

2 tbspns standard flour

1 egg, lightly whisked

Pinch of salt

Vegetable oil

  1. Preheat the over to 100C fan-bake, and line a baking tray with baking powder.
  2. Grate the potatoes into a colander, then attempt to remove as much liquid as possible from the potatoes.  Once this has been done, transfer the potatoes into a large mixing bowl.
  3. Add the flour, egg and salt into the mixing bowl with the potatoes.  Stir until the mixture is well combined.
  4. Divide the potato mixture into 12 equal-size portions.
  5. Pour vegetable oil into a deep frying pan, until the oil reaches a depth of 2cm.  Heat the oil on medium-high heat, then spoon 4 portions of potato mixture into the pan.  Shallow fry these portions for 3 minutes, or until they have turned golden-brown underneath.  Turn the portions over and continue shallow-frying for an additional 2 minutes.
  6. Remove the 4 portions from the shallow fry, place on the baking tray and put into the preheated oven to keep warm.
  7. Repeat steps 5 & 6 for the remaining 8 portions of potato mix, topping up the vegetable oil if and when needed.
  8. Season the hash browns with salt and pepper, then serve!

These taste beautiful when served with your choice of seasoning and sauce.  My suggestion would be some sour cream and parsley leaves, or the classic Kiwi favourite Wattie’s Tomato Sauce.

Admittedly, from a health viewpoint, it isn’t advisable to eat a large portion of potatoes for breakfast.  However, if you are going to allow yourself this little indulgence every now and then, you may as well do it right!  A massive chuck of potato flesh by itself would not be particularly appetising, but untouched grated potato bits sandwiched in amongst a crunch outer hash brown exterior is simply glorious.  Who are we kidding?! We need this sort of indulgence in our lives so, if you’re going to do it, then do it.

The next time you fancy a good old fashioned, home-cooked breakfast, why not try some hash browns?! They are quick and easy to make, and taste delicious when they are straight out of the oven.

Please share my recipe and follow my blog to keep up with the latest happenings in my kitchen. I would love to hear your thoughts on the hash brown, and how YOU like to eat it.

#HashBrownEquality

L x

 

Roast Potatoes, Radishes & Fennel Salad

It was a fabulous Summer day here in New Zealand – the air was warm, the sun was shining and there wasn’t a cloud in the sky all day.  In keeping with this glorious weather I decided that there was only one option for dinner – another Summer salad!

Roasted radishes are somewhat of a novelty to me, as they are still relatively new to my cooking repertoire.  When they are roasted, their bitterness is gradually mellowed out, and the radishes just get sweeter and sweeter.  However, the true deliciousness of this root vegetable comes from how intensely juicy it is – it is gloriously tender and pops in your mouth. Continue reading

Bloglovin

Follow my blog with Bloglovin
As a relative newbie to the blogosphere, I am still finding my way around my own corner of the internet as well as the internet as a whole!

Luckily for me though, I have some fabulous friends who are going on this journey with me, giving me helpful hints and pointing me in the right direction.  Today a good friend of mine even suggested that I put my blog up onto Bloglovin.

What even is Bloglovin? To be honest, I’m not entirely sure… But that’s all part of the fun!

Here goes!

Lizzie x

Summer days, catching rays

Today, my family I ventured out to see the sights of Raglan township.  The sun was shining so we packed a picnic into the car and headed on our way.

After a forty-minute drive through the foothills of Whatawhata and beautiful New Zealand landscape, the descent into Raglan township was nothing short of spectacular.  We were immediately hit with panoramic vistas of the Tasman Sea that stretched as far as the eye could see.  The rugged coastline was also home to many black sand strewn coves that would be a dream to any ocean lover.

It is blatantly obvious from the moment you arrive that an appreciation and love of nature and the great outdoors is universal in Raglan.  It is a town where local day to day life is dictated entirely by the comings and goings of the ocean and general surroundings. Continue reading

Hello 2016. I’m Lizzie!

Although no-one can go back and make a new start, anyone can start from now and make a brand new ending.

Aloha. Bonjour. Bula. Ciao. Goddag. Guten tag. Hola. La ora na. Merhaba. Salute. Sawubona. Sveiki. Talofa. Kia ora and welcome to my blog.

My name is Lizzie McLean, I am 22 years young and I am from a beautiful wee farming town called Whatawhata, New Zealand.  I grew up there with my loving parents and four wonderful brothers – Joe, Chris, Nick and Oscar.  I am now currently a postgraduate student at the University of Otago in Dunedin, where I am specialising in Psychology and Social Media. Continue reading

Kumara, Spring Onion & Feta Salad

Confession: I love kumara.  To be honest, it would be hard not to love kumara.  With three colours to choose from, each colour with it’s own unique flavour and distinct texture, the kumara is an incredibly versatile vegetable.  I have always thought of it as a better version of a potato, and this summer I have tried to include it in as many of my meals as possible.

During the summertime I enjoy eating lightweight meals such as fish and salads, so here is a beautiful kumara salad recipe that I have recently been trying out.  It comfortably acts as a side dish for a five-person meal.  I hope you enjoy it! Continue reading

“Binge” by Tyler Oakley

Every year for Christmas, I can guarantee that I will be in receipt of a selection of popular books from the past year.  Christmas 2015 was no exception and, amongst this year’s haul, was “Binge” by Tyler Oakley.

During my time at University, I almost entirely missed the YouTube phenomenon, so it was only a few months ago that I was even introduced to the Tyler Oakley channel.  Suffice to say that I was initially skeptical; but considering the first video of his I saw was entitled “MY FIRST TATTOO feat. Queen Jackie” I’m not entirely surprised by that.  So when “Binge”turned up underneath the Christmas tree I was anxious that I wouldn’t be able to connect with the content of his essays collection.  I mean,  we aren’t exactly similar people.  Although we are both young adults, he has been far more enterprising with his time over recent years.  But I was pleasantly surprised to find that I enjoyed it, even if I would only describe it as light reading. Continue reading