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POTATO
BALLS RECIPE
This recipe
will teach you how to make Potato Balls. It is a quick and
easy recipe to make. This is a really fantastic way of doing
your potatoes if you are having friends over for dinner or
if your having a barbecue. My family really enjoy the Potato
Balls as they are quite unique with the chutney in the middle.
Potato
Balls Ingredients
chutney
2 oz butter
salt and pepper
1 cup minced raw carrot
3/4 cup chopped parsley
4 cups warm mashed potato
Potato
Balls Method
In a large bowl mash the potato
with the butter adding salt and pepper to taste then whip
until light and fluffy. Stir in the carrot and parsley making
sure to mix it well. Shape into round balls about 2 inches
in diameter then press a hole in the middle of each ball with
your finger and spoon a little chutney into the middle of
each then close the opening and reshape. Chill until needed.
Bake the Potato Balls in a hot oven 450 degrees for about
20 minutes.
Enjoy your freshly made Potato
Balls!
POTATOES
PROVENCAL RECIPE
This
recipe will teach you how to make Potatoes Provencal. It is
a quick and easy recipe to make. This
is a terrific way of cooking potatoes especially with the
flavours of vegetarian bacon, celery, shallot, parsley, garlic,
cheese, paprika, butter, evaporated milk, salt and pepper
and of course the potatoes which makes this a most delicious
meal.
Potatoes Provencal Ingredients
paprika
1 clove garlic
salt and
pepper
3 dsp
minced parsley
1/2 lb
grated cheese
1/4 cup melted butter
3/4 cup
minced celery
1/2 cup
chopped shallot
6 cups
thinly sliced potatoes
1/4
lb vegetarian bacon rashers
2/3 cup undiluted evaporated milk
Potatoes
Provencal Method
First thing to do is grease
a shallow ovenproof dish. In a small frying pan fry the vegetarian
bacon until crisp then crumble it. Using 2 cups of the potatoes
make a layer in the bottom of dish then cover with half the
vegetarian bacon then half each of the celery, shallot, parsley,
garlic and grated cheese. Season with salt and pepper and
paprika and pour over half the melted butter. Repeat the layers
in the order given then top with the remaining 2 cups of sliced
potatoes and pour over the milk. Bake at 400 degrees for 30
minutes then reduce the heat to 350 degrees and bake the Potatoes
Provencal for a further 40 minutes or until the potatoes are
tender and the top is golden.
Enjoy your freshly
made Potatoes Provencal!
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