Thursday, September 10, 2015

Whipped Cardamom Sweet Potatoes

  • 5 pounds sweet potatoes
  • 1/2 cup unsalted butter, softened
  • 1/2 teaspoon ground cardamom

  • salt and pepper to taste
  • 1 quart vegetable oil for frying
  • 3/4 pound thinly sliced shallots
  • 6 slices cooked bacon - crisp
  • 2tbl brown sugar (optional)

  1. Preheat oven to 400 degrees
  2. Prick sweet potatoes with a fork. Bake for 1 hour or until tender; reduce oven temperature to 250 degrees 
  3. Scoop potato flesh out of skins and place into a mixing bowl. Slowly beat in the butter and cardamom. Whip until potatoes are smooth and fluffy; season with salt and white pepper. Keep warm in oven.
  4. In a large deep skillet, heat 1 inch of oil until shimmering. Add 1/2 of the shallots to oil and fry until crisp. Be very careful not to burn it! Transfer the shallots, using a slotted spoon, to a paper towel; season with salt. Repeat the process until all the shallots are fried. Garnish top of potatoes with shallots and crispy bacon. sprinkle with brown sugar if desired.

Wednesday, September 9, 2015

Hello Everyone!!  I have been away for quite some time...busy busy life. Time got away from me.

I am back, and ready to share some new recipes. So come back soon and see what I have in store for you!

Here is a quick snack to hold you over:

Cinnamon Roasted Almonds

  • 1 egg white
  • 1 teaspoon cold water
  • 4 cups whole almonds

  • 1/2 cup white sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  1. Preheat oven to 250 degrees F. Lightly grease a 10x15 inch cookie sheet.
  2. Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
  3. Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.

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