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watt price tully wrote:Very hungry tonight. Made chicken schnitzel, mashed spuds, ratatouille (onion, zuch, tomatoes, red capsicum & mushies), steamed broccoli & steamed green beans.
That sounds great too!
So what's everyones secret re: mashed potatoes??
My youngest daughter is a mash spud junkie! She'll heat up the leftovers for breakfast and put a fried egg on top, she'll heat it up, put it in a flask and take it to school for lunch.
She's also very critical... "no-one makes it as good as Nan!"
David wrote:Mine: no milk or butter, just straight hot water.
Jess wouldn't like that! I'm sure my missus even grates a bit of cheese in there too ..... well, I'm not sure... i think i saw the grater out?
I try and stay out of the kitchen as much as possible.
As for potatoes, I really fell for Locro de Papa, an Ecuadorian potato based soup, when I was in South America earlier this year. It's great...heaps of potatoes, a good amount of cheese, coriander, onion, cumin etc etc (just google the recipe - there are plenty of versions available)
Cook it up and chop up an avocado and float it on top.
I've had a go at cooking it a few times since I've been back, and while not as good as what I had over there, I'm getting better at it.
Highly recommended.
Couple of tablespoons of butter, around 1/2 cup light sour cream, couple of minced garlic cloves, some chives, some grated Parmesan and cracked black pepper - num num!
“The greatness of a nation and its moral progress can be judged by the way its animals are treated.”
My mashed spuds are like Stui's. I might add some chopped parsley: spuds, butter, salt, pepper, and use a knife to slice it through then mash with masher. Add some milk then mix it together with a spoon. Sometimes I'll mix it with some pumpkin or sweet potato.
I try to keep it neutral as the ratatouille is flavoured with onion and basil etc. and that's the time I usually make mashed spuds while not making to too fattening.
David, Water? seriously?
“I even went as far as becoming a Southern Baptist until I realised they didn’t keep ‘em under long enough” Kinky Friedman
Couple of tablespoons of butter, around 1/2 cup light sour cream, couple of minced garlic cloves, some chives, some grated Parmesan and cracked black pepper - num num!