My version of the best ever mash

Everybody has already experienced  eating bad mashed potatoes: bland, super-thick and really difficult to finish. I have experienced quite a lot with mash over the years and I think I’ve found the recipe I really enjoy.

You’ll need:

–  A couple of potatoes
–  Butter
–  Milk
–  Crushed  garlic
–  Cheese
–  Nutmeg
–  Salt and pepper

Cook the potatoes in salted water, mash them while still hot and add all the ingredients.

I didn’t give you the exact quantity of each ingredient because it’s totally up to your taste. If you like your mash thick, just half a glass of milk will do; if you like it really rich, you can put quite a lot of butter (really don’t hesitate, it will make a difference) and cheese. Don’t underestimate the power of your seasoning. I think most people are scared with salt and pepper but really, you MUST season enough if you want a good result. Nutmeg is mash’s best friend, it reveals all the flavours; don’t abuse it, just a good pinch would do.

I find that the garlic gives a little kick which is just perfect with potatoes.

When I don’t feel too guilty and that I have left over cream, I use it instead of milk and the difference is actually quite amazing.

The options are endless, you can add parsnip or sweet potatoes, egg yolk, goat cheese…

It only takes you 2 minutes to transform an old boring mash into something delicious so don’t hesitate.

Mylène

Sorting out a website and more

These last few weeks, we were thinking about selling our goodies online; we thought about it since we started our business but we didn’t have a real think about it until the last few months.

At the same time as trying to create a website, we ordered safe and beautiful boxes to send our stuff in. We finally got macaroon boxes and decorated biscuit boxes and they look absolutely amazing! I’m so happy with them! Even if the website isn’t ready (at all), I’m really excited about it!

Anyway, I had a quite busy week last week but very nice. I had a lot of occasions to celebrate : 3 Birthdays and, of course, Valentine’s day. This year was the first year when I really felt creative about it so I let my imagination go!! Valentine’s day is really big over here compared to France where people don’t really celebrate lover’s day.

I made a whole meal as a valentine’s present, my starter was a roasted red pepper soup with goat cheese. It was very tasty!

Here’s the recipe:

For 3 people, you’ll need:

–  4 red peppers
–  1 medium onion
–  1 clove of garlic
–  Half of a potato
–  Half a litre of vegetable stock
–  1 desert spoon of sugar

Cut in half and de-seed your peppers. Roast them under the grill until the skin goes black. Put them in a jug and cover it with cling film. When it’s cooled down, remove the burned skin, chop your peppers and leave them in a bowl.

Chop the onion, garlic and potato and cook them for 5 minutes in a bit of oil. Add you peppers and stock and cook for about 15 minutes. Blend your vegetables and season with salt, pepper and sugar.

You can serve it as it is or with a piece of goat cheese and a drizzle of cream.

Also this week, we worked in a lovely shop in Northampton: St Giles Cheese.

We supply them every week with a selection of our stuff. They are really nice people who care about local businesses and the quality of their products, I really recommend this shop, and not just because they sell our stuff!

Mylène

Canapes

This week, we had our usual weekly order and an order which was very new for me: canapés. We had to make 300 canapés, looking beautiful and posh.
After a bit of thought we chose to make five different ones.

The option of a savoury macaroon was nearly automatic. I know it sounds a bit weird, the sweet shells and the savoury filling but the result is quite spectacular!
So, along with the macaroons, I made mini pizzas, toast with humous and pepper, blinis with smoked salmon and nice little potato croquettes on cocktail sticks.

Everything went perfectly until Saturday morning, the day of delivery. I was packaging the canapés to transport them and…. all my beautiful macaroons were stuck together and falling apart. They were impossible to use. It was 9 o’clock and they were needed  at  12.60 macaroons in 2 and a half hours, let’s start!
Macarooning, piping, resting (not me, the macaroons have to rest for an hour minimum), cooking, cooling and filling!!

At the end, they were ready by 11.30 and were looking much better than the first ones I made. We took the car to Blakesley to deliver them et voilà! The canapés were very much appreciated.

So finally a bit of a stress but everything end up perfectly in the end!!

 

Mylène