"The doors of wisdom are never shut."Benjamin Franklin
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Add A Gourmet Taste With Cilantro
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As Thanksgiving approaches, newspapers, mega-stores, and food producers have recently begun their annual advertising assault to get your turkey dollars. Yet I suspect that huge numbers of people are living in dread and anxiety because they're uncertain ...
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Rustic Mash Potato - makes enough for 4 dinner portions
Take 6 large baked potatos
Scrub and wash well
Take a baking tray and rub lightly with butter and then put a light dusting of cracked sea salt over the whole tray
Roll the baked potatos in the tray, then place in a pre heated oven at 220 degrees
Half way through cooking roll the potatos over
They should take 1hour and 45 minutes and you should be able to put a knife easily though a potato
Once cooked take the potato out of the oven and leave to cool for 10 mins. Cut them in half and scrape the potato into a large mixing bowl
While the potatos are cooling, heat half a pack of butter at half meltin point add 1/4 pint of milk to the butter. Take off the heat once the butter has melted into the milk.
Add the milk and butter mixture gradually to the potato mix. You should stop adding the mixure once the potato is smooth
Finish by adding salt and pepper to taste.
Some additional incredients to spice up your mash:
black pitted olives cut into 4 pieces
Spring Onions or leeks - these should be gently heated in butter untill soft
Grated cheese - Gryere or a chedder if grated should simply melt into the mix
About the Author
Helen Porter is one of the new generation of dynamic younger chefs who believe that cooking should always be fun. Her free recipes can be found at www.HelensRecipes.com enjoy!
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'How To Cook Like a Man' by Daniel DuaneBoston GlobeBy Ted Weesner Jr. Page through Daniel Duane's “How to Cook Like a Man” and you will fast wonder what havoc celebrity chef culture has wrought upon present-day notions of masculinity. It's as if the blazing klieg lights of the Food Network, et al., ... |
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Artichokes 101: Tips for selection and cookingSacramento BeeCooked artichokes keep for a week, also, and can be heated up on the grill or in the oven just before serving. Freezing: Cooked hearts and blanched smaller artichokes can be frozen. To blanch, remove the outer petals (or bracts) so only the pale inner ...and more » |
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