Mashed Potatoes

 Side Dishes  No Responses »
Apr 162009
 

Good news ! Mashed potatoes don’t have to be difficult or a hassle to make! For some reason I used to think that you had to boil potatoes whole in order to make mashed potatoes, how silly I was! Whether you peel the skins off or not, if you just cut them into decent-sized pieces, they cook much quicker and are so much easier to mash!

Once mashed, there are so many things you can do with these potatoes! Just check out how delicious they can be in my recipe for Shepherd’s Pie! Make sure to use plenty of garlic!

What you Need:

-4 regular sized potatoes

-2-3 tbs butter

-1 cup milk (whole is best)

-2 cloves garlic, crushed or finely chopped

-salt and pepper to taste

What to Do:

Cut potatoes into large chunks and boil in salted water until very soft. Drain and place back into the pot. Add the garlic and some of the butter and milk while mashing, adding more butter and milk until the potatoes become fluffy. Add salt and pepper to taste.

 Posted by lililysol at 11:18 am  Tagged with: , , , , , ,

White Sauce

 Sauces  No Responses »
Apr 162009
 

I got the original recipe for a plain white sauce from a friend and have since used it for a number of dishes. In fact, you’ll see that I often refer to it and use it as a part of many other recipes. It’s so easy to make and can be easily tailor-made to suit whatever dish that needs a nice sauce!

Ingredients:

-2 tbs butter

-1 tbs flour

-1/2 – 1 cup milk (whole milk works best)

-pinch of salt and pepper

-1-2 cloves crushed or finely chopped garlic

-Worcestershire sauce

-mixed herbs

-1 cup of grated cheese (white cheddar is my favourite)

What to Do:

Begin by melting the butter over low heat, then add the flour and mix until it goes a bit pasty. Remove from heat, let cool for a bit, then add the milk and mix thoroughly. Place back on low heat and add salt, pepper, crushed garlic, Worcestershire sauce and herbs.

Mix often while the sauce thickens. The sauce should begin to go thick and bubbly, then add the grated cheese, mix and remove from heat.

 Posted by lililysol at 7:40 am  Tagged with: , , , , , , , , , , , , , , , ,

Cheese Stuffed Bell Peppers

 Side Dishes, Snacks  No Responses »
Apr 162009
 

I had an epiphany for this recipe a few days ago and decided to try it out for dinner and it was amazing. I didn’t actually use measurements for anything, so it’s all guesstimation really! I served it along with some roasted chicken thighs which complimented it perfectly!

What You’ll Need:

-2 bell peppers (red or green)

-1 cups grated cheese (white cheddar)

-2 rashers of bacon, cooked then chopped

-1 tbs olive oil

-1 onion, chopped

-2 large cloves of garlic, crushed (more is always better!)

-1/2 small chili pepper, chopped

-about 10 leaves of spinach

-White Sauce (recipe here)

What To Do:

Preheat the oven to about 190-200 C (gas mark 5-6) or 375-392 F.

Make the white sauce and set aside.

Carefully cut the tops off the 2 bell peppers and clean out seeds. Add any excess of the pepper top to the onions.

Saute onions, half of the crushed garlic, the chili pepper and any excess bell pepper in the olive oil until softened.

Begin to layer into the opened peppers in the following order:

-couple pinches of cheese
-a few leaves of spinach
-onion mixture
-2 large spoonfuls of the White Sauce
-half of the bacon pieces
-spinach leaves
-cheese
-more onions
-more white sauce
-rest of bacon
-rest of onions
-rest of white sauce
-rest of cheese

Put the stuffed peppers into the oven for about 25 minutes or until peppers are softened to your liking.

Alternatively, you could cut the bell peppers length-wise and layer ingredients inside the halves.

 Posted by lililysol at 6:27 am  Tagged with: , , , , , , , , , , , , , , ,
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