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Showing posts from February, 2013

Dutchess Potatoes

Duchess potatoes. Welcome to old school, fancy schmancy mashed potatoes. Duchess potatoes are a rather precious way of serving mashed potatoes; they've been piped in decorative swirls, usually formed into individual portions, painted with butter, and browned in the oven. They taste great. I think it has to do with the butter. And the cream. And the way that both the tops and bottoms get browned. They're actually rather addictive. You can easily scale up this recipe. To make ahead for a dinner party, just prepare the mashed potatoes, pipe them and refrigerate. Put them in a 425°F oven 20 minutes before serving to brown. Ingredients 2 pounds potatoes or 1KG, peeled and cut into chunks Salt 1/4 cup heavy cream (Double thick cream) 4 tablespoons butter, divided 1/4 teaspoon nutmeg 1/2 teaspoon black pepper 3 egg yolks Method Place potatoes in a medium to large pot and cover with a couple inches of cold water. Add a couple teaspoons of salt to …

Chakalaka Brood

Chakalaka Brood 2K koekmeel 3t Bakpoeier Sout 4 eiers 1 Blik (410g) Chakalaka – enige geur Cheddar of ander kaas opsioneel Meng koekmeel, Bakpoeier en sout in ‘n groot mengbak. Klits 4 eiers liggies met ‘n vurk en meng met droë bestandele. Roer chakalaka by. Roer ongeveer 1 koppie kaas by indien verkies. Smeer of spuit ringpan of broodpan. Krap mengsel eweredig in pan. Strooi bietjie kaas bo-op indien verkies. Bak by 180grade C vir ongeveer 45min of tot gaar. Bedien warm met botter. Kan ook koud ge-eet word.