Potatoes Fondant

Ingredients:

2 pounds baby Yukon Gold or Red Bliss potatoes (20 to 25 potatoes, 1 1/2 to 1 3/4 inches in diameter)
1 sprig fresh rosemary
2 cups homemade or low salt chicken broth

2 tablespoons good quality extra virgin olive oil

1 tablespoon unsalted butter

1 teaspoon kosher salt (less if broth is salty

1 to 2 tablespoons thinly sliced fresh chives

fleur de sel or other sea salt for serving - optional.

directions

1.

Trim the potatoes of any eyes or damaged areas and wash well in cold water. Arrange as many potatoes as will fit in one layer in a 10-inch nonstick skillet (there should be a little room to spare; save any extra potatoes for another use). Add the rosemary, broth, oil, butter, and salt. Bring to a boil over high heat. Reduce the heat to medium, cover the pan but leave the lid a tad ajar, and boil until the potatoes are tender when pierced with a fork, about 20 minutes. The liquid should still halfway surround the potatoes; if it doesn't, add more broth or water until it does

2.

Remove the pan from the heat and press on each potato with a 1/4-cup measure just until it cracks open. Set the pan over medium-high heat and cook, uncovered, until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes. Gently turn the potatoes and brown the other side, another 4 to 5 minutes.

3.

Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring them to a serving platter. Sprinkle with the chives and serve immediately, passing the fleur de sel so diners can sprinkle some on if they want.

Fondant of orange

Ingredients:

115 gr butter
115 gr sugar
2 eggs
115 gr fluor
1 large orange
1 tsp of yeast powder

For the glazed:
1 large orange very juicy
150 gr powdered sugar

Work the butter with a wooden spoon in a bowl to make it creamy.

Incorporate the sugar little by little, then throw the whole eggs one at a time, continuing to work well in mass.

Add the fluor, the orange juice and rind finely grated, and finally the yeast.

Get the mass in a coated form and take it to bake in medium oven.

Meanwhile, prepare the frosting: Dissolve the sugar in the juice of the orange powder, to obtain a  smooth and thick cream.

Desenforme inmediately after the cake is cooked and still hot regue it with half the frosting.

Regue it with the rest of the frosting when the cake is completely cold.

Banana and Orange Cake

Ingredients:

125 gr (4 1/2 oz) chopped butter or margarine

2 tsp grated orange rind

165 gr (5 1/2 oz) sugar

2 eggs

225 gr (8 oz) self rising fluor

1/2 tsp bicarbonate

60 ml orange juice

80 gr (3 oz) sultanas or raisins

60 gr (2 1/2 oz) chopped walnuts

2 smashed ripe bananas

Preheat oven 190ºC, grease a 22 cm round deep cake tin.

Cream butter and sugar and rind until light and fluffy.  Beat in eggs 1 at a time.  Stir in sifted fluors and soda with remaining ingredients.  Spread in prepared tin.

Bake in moderate oven 45 minutes to 1 hour.  leave to cool 10 minutes before taking out of tin.

Coconut Meringue Pie

For Pastry:
5 oz. plain fluor
1 1/2 oz margarine
1 oz lard
pinch of salt

For Filling:
4 os margarine
3 oz sugar
pinch nutmeg
2 egg yolks
3 oz coconut
1/2 pt milk
a few drops vanilla essence

For meringue:
3 egg whites
4 oz sugar

9" pie plate

First make pastry. Roll out and line a pie plate.  TRim and pinch edges to give a scalloped effect.

Cream the margarine and sugar till fluffy then beat in egg yolks and nutmeg; add coconut, milk and vanilla.  When all combined turn into pastry case and bake on centre shelf 200ºC, 20 minutes.  Then 180ºC for 30 minutes.  When cooked remove and reduce heat to 170ºC.  Whisk egg whites till stif then add 2 level tablespoons sugar, rewisk till very stiff, fold in rest of sugar and spread on pie.

Bake 15-20 minutes.

Aunt Shirley's Brownies

Melt over double boiler:

1/2 cup butter and 2 oz unsweetened chocolate

Beat until smooth and velvety:

2 eggs and 1 cup of sugar

Sift and fold into egg and sugar mixture:

1/2 cup all purpose fluor

1/2 teaspoon baking powder

pinch of salt

Add chocolate mixture to the above in a slow stream while beaters are on a slow speed.  After mixed completely add 4 1/2 tsp vanilla.  Pour into agreased 8 x 11 inch pan and bake at 350º F for 20-25 minutes.  Cool completely.

Frosting:

Bring to a boil in a saucepan:

1 cup sugar, 6 tablespoons milk, 6 tablespoons butter, dash of salt.

Once mixture reaches a full boil, boil for 1 minute stirring intermittently.  remove from heat and add 1/2 cup (4 oz) semi.sweet chocolate chips.

Stir until completely blended.  Cool mixture by placing sauce pan in ice water, or putting in refrigerator or freezer until cool, remembering to stir every few minutes.  Frost cooled brownies.

Keep refrigerated.

Avocado and Bacon Dip

Ingredients:

2 ripe avocados

1/4 to 1/2 cup mayonnaise

1/4 cup sliced green onions

4 tsp lemon juice

3/4 tsp salt

1/4 tsp pepper

8 strips bacon, cooked and crumbled

Place avocados peeled and cut in blender, add mayo and onions and whire to a crumpy puree.  Add lemon juice, salt and pepper and whire until smooth.  Cover and refrigerate until serving time.

Just before serving, stir all but 2 tbsp of bacon into dip and spoon into bowl.  Sprinkle dip with reserved bacon.

Serve with taco, corn or potato chips, mushrooms, carrot or celery sticks.

Instant Hot Chocolate

Ingredients:

10 2/3 cup dry milk

1 lb nestles quick

7 oz powdered cream

1 cup powdered sugar

Mix all ingredients together and store in air-tight container.  To make Hot Chocolate, use 1/4 cup of dry mixture with 8-10 oz. hot water.