Vegan Duchess Potato and Mashed Potato

Serves: 2 

Ingredients 1 russet potato 2 tablespoons extra virgin olive oil 2 tablespoons homemade macadamia nut butter 1 tablespoon unsweetened almond milk (for mashed version only) 1 tablespoon cashew meal 1 teaspoon onion powder 1 teaspoon garlic powder ¼ teaspoon Himalayan/sea salt

Instructions1. Peel the potato, then chop it into small pieces.2. Put it in a saucepan and fill enough water to cover all the potatoes. Bring it to a boil, which can take up to 10 minutes,

then turn the heat to medium-medium high (between 4-5) and simmer for 10 minutes. Drain the water completely and place it in a large bowl.

3. To make the Duchess Potatoes: Preheat oven to 320°F (160°C).4. If you haven’t got macadamia nut butter, what you can do is put a packet of roasted macadamia nuts into the

blender/food processor, and grind until the oils release and it becomes like butter. It takes a few minutes. You can substitute it with other nut butter if you must, but it may not be the right colour.

5. Add the macadamia nut butter, cashew meal, onion powder, garlic powder and salt.6. Use a potato masher and slowly mash it until everything is thick and like the consistency of mashed potatoes. It’s

important that you do not use a blender/food processor for this, a potato masher will work the absolute best.7. (If you’re making the mash only, simply add the almond milk along with the other and serve right after it’s mashed.)8. Spoon the potato mash into a cake decorating icing bag and squeeze it out into a shape of a little swirly cake on an

oven tray sprayed with non-stick cooking oil.9. Bake in the oven for 50 minutes, then spray some cooking oil on the surface of the potatoes, and bake for another

10-15 minutes until the top is golden brown.

Mashed Potatoes

Ingredients

4 pounds russet potatoes, peeled and cut into 1-inch cubes

6 tablespoons unsalted butter

1/2 cup 2% reduced-fat milk

1/2 cup reduced-fat sour cream

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Preparation

1. Place potatoes in a large saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain.

2. Press potatoes through a food mill or potato ricer into a large bowl. Add butter, stirring until melted. Stir in milk and remaining ingredients.

Tip: If you want to make these mashed potatoes a few hours ahead of time, simply keep them warm over a double boiler on very low heat. Keep in mind that you may need to add a little milk before serving if the consistency becomes too thick.

Oven-baked creamy wild garlic and cheese potatoesMy Ingredients:

1.5kg (3 ½ lbs) Potatoes500ml (1 pint) Whipping Cream100g (4oz) Cheddar Cheese, grated50g (2oz) Parmesan Cheese, grated*About 10 Wild Garlic leaves, shredded thinlyFreshly ground Black Pepper

My Method:

1. Peel and slice thinly all the potatoes using a sharp knife, the blades on a grater or a mandolin. Place them in a large bowl.2. Add all the grated parmesan cheese, most of the cheddar cheese, the cream, the garlic or the wild garlic. Add 8-10 twists of freshly ground pepper.3. Mix everything together well with a large spoon and then scoop it into a 2" deep baking dish. Sprinkle the remaining Cheddar cheese over the top and flatten everything down gently.4. Bake in a pre-heated oven at 175°C, 350°F, Gas 4 for 1 hour. After 30 minutes, take the dish out and gently press the potatoes down again to let the cream come up over the top of the mix. Pop it back in the oven to finish the cooking time.The top of the potato dish will be lightly crispy and brown and it will be ready to eat straight away.If you want to, you can make this the day before a special dinner, let it cool completely when cooked and cut it into squares. When you're ready eat, it heats up in a hot oven or in a microwave quite quickly to serve as a garnish or a side dish.

Corn Cheese Balls RecipeIngredients

Boiled potatoes: 2 Sweet corn: 1 cup Maida: 1/4 cup Bread crumbs: 1/2 cup(bread powder) Pepper powder: 1/2 spoon Ginger: 1 small piece Corn flour: 2 spoons Cheese (grated): 1 cup Green chilli: 2 Oil: as needed 

Procedure

First grind the sweet corn along with green chilli and ginger pieces. (Don’t add water). And form a smooth paste. Now remove to the mixing bowl. Then add mashed potato, bread crumbs, pepper powder, grated cheese little chilli powder and salt to taste. Mix well and make small size bolls keep it a side. Now mix the maida and corn flour with as needed water to make a thick consistency. Heat oil for deep fry. Then dip the corn cheese balls to the corn batter and add one by one now deep fry until golden brown color. Yummy corn cheese balls ready to serve. 

Sweet Corn Rice RecipeIngredients

Cooked Rice: 1 cup Sweet corn: 1/2 cup Onion: 1 Eggs: 2 Green chilli: 4 Oil: 3 spoons Pepper: 1 spoon Red chilli: 2 Chopped garlic: 2 spoons Salt to taste: Mustard seeds: 1 /2 spoon Coriander leaves: few 

Procedure

Cut the onion and green chilli. Beat eggs along with a pinch of salt and pepper. Heat oil in a pan adds mustard seeds red chilli and chopped garlic pieces fry a minute. Now add onion pieces, green chilli and ginger garlic paste fry till turn brown color. Then add beaten eggs, mix completely and add a pinch of turmeric powder, salt to taste and sweet corn mix well. After that add rice, pepper powder and coriander leaves mix completely. And cover with lid, keep it in low heat and cook for 5 minutes. Yummy and taste sweet corn rice ready. 

Brazillian Cheese Bread

Ingredients 1 cup whole milk 4 tablespoons butter, melted 1/4 cup vegetable oil 3-1/2 cups tapioca flour + 2 tbsp 2 eggs, slightly beaten 1 cup grated farmer's cheese, or any firm, fresh cows milk cheese (I used fresh Mozzarella) 2-3 tbsp grated cheddar cheese (optional) salt to taste

Method Preheat the oven to 350 degrees. Mix milk, salt, vegetable oil and butter in a pot, and bring to a boil. As soon as it boils, remove from heat. Stir tapioca flour into the milk and butter mixture. Stir in the eggs and the cheese, and mix well. Let mixture cool for 15-30 minutes, so that it will be easier to handle.The recipe mentions refrigeration for 15

minutes. But if you see the picture below with the measurement they provided it was more of a bread broth and when I added extra flour it became like this. Much better. The measurement I have provided makes it easy to

roll into balls.But then as I mentioned previously add it with discretion. Its still sticky but flouring your hands make it easier. With floured (tapioca flour) hands, shape the dough into small balls. and place them on a baking sheet. Bake rolls for 20 to 25 minutes, until they are puffed up and are golden. They will rise slowly and puff up mostly in

the last 5 or 10 minutes. You know they are done when there is amazing aroma wafting (smell?), the bread puffs up with lots of cracks (looks like some dinosaur egg hatching!) and it gets this v. slight yellowish glow with flecks of yellow here and there (cheese flecks?)

Serve warm.

Palitaw

Ingredients:

2 1/2 cups sweet rice flour ( malagkit rice )1 1/4 cups of water1/2 cup granulated sugar1 cup grated coconut1/4 cup toasted sesame seeds

How to cook:

1. Mix the flour and water together to form a dough.2. Take a heaping tablespoon full of the dough and roll it into a ball. Flatten it into a pad shape with the palm of your hand.3. Poach the palitaw in simmering water until they begin to float (about 30 seconds to 1 minute).4. While waiting for the palitaw to float, toast sesame seeds (see below how to toast sesame seeds)5. Grind the toasted sesame seeds coarsely using mortar and pestle or you can use a bottle.6. Combine the sugar and the toasted sesame seeds. Mix well and set aside.7. When the palitaw floats allow it to dry out and cool down a little.8. Roll the palitaw to the grated coconut.9. Then roll to the sugar and toasted sesame seeds mixture.10. Serve cold.

Cinnamon Burst Cheerios® Cereal Pops

Ingredients1 can (14 oz) sweetened condensed milk (not evaporated)½ cup butter or margarine1 bag (14 oz) caramels, unwrapped36 lollipop sticks1 bag (16 oz) large marshmallows (about 36)1 box (12 oz) Cinnamon Burst Cheerios™ cereal

Directions Line large cookie sheets with foil. In heavy, nonstick 2-quart saucepan, heat condensed

milk, butter and caramels over low heat, stirring frequently, until melted and smooth. Remove from heat.

Insert lollipop stick into marshmallow; dip into hot caramel. Roll in cereal to coat completely. Place on foil-lined cookie sheet. Repeat with remaining marshmallows. Refrigerate about 30 minutes or until set. Store in airtight container.

Peanut Butter and Cocoa Pebbles Chocolate Whoopie PiesIngredientsCookies:2  cups of all-purpose flour1/4 cup ground cereal Cocoa Pebbles, divided2 cups all-purpose flour2/3 cup unsweetened cocoa powder1/2 cup shortening1 cup sugar1 teaspoon baking soda1/8 teaspoon salt1 egg1 1/4 cups buttermilk1 teaspoon vanillaPeanut Butter Filling:

1/2 cup softened butter1/2 cup creamy peanut butter1/2 cup marshmallow fluff1 cup powdered sugarGarnish:

½ cup Cocoa Pebbles, lightly crushed

DirectionsPreheat oven to 350 degrees F.  Line two baking sheets with parchment paper, or use ungreased whoopie pie pans.  In a medium bowl stir together flour, ground cereal and cocoa powder; set aside.In a large mixing bowl of electric mixer, beat shortening on medium-high speed for 30 seconds.  Add sugar, baking soda, and salt.  Beat until combined, scraping sides of bowl occasionally.  Beat in egg, buttermilk, and vanilla until combined.  Beat in the flour mixture.Drop dough by rounded tablespoons into the wells of the whoopie pie pan or 2 1/2 inches apart onto cookie sheet.  Bake about 10 minutes or until edges are firm. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool completely. While cookies are cooling, prepare filling.  In large bowl of electric mixer, beat butter, peanut butter, marshmallow fluff, and powdered sugar until combined.  Refrigerate until ready to assemble cookies. 

Evenly distribute the filling on bottoms of half of the cookies. Top with the remaining cookies, bottom sides down.  Roll sides of cookies in lightly crushed cocoa pebbles. Store, covered, in the refrigerator for up to 1 week.

Mother’s Muffins

Ingredients 1 ½ cups Uncle Sam Original cereal1 cup A-P flour2 T sugar3 tsp. baking powder1 cup raisins½ tsp. salt1 egg ¾ cup milk1 T melted shortening

Directions Combine cereal, flour, sugar, baking powder and salt in mixing bowl. Beat the egg, blend with milk and shortening and add to dry ingredients, stirring only until ingredients are moistened.Fill greased 2½-inch muffin pans half full and bake in 400 degree oven for 15 minutes.~Makes 12 muffins

Gluten Free Cereal and Milk Donuts RecipeIngredientsGluten free, non-stick cooking spray2 cups fruit juice sweetened brown rice crisps or toasted rice cereal1 ½ cups gluten free flour blend2 teaspoons baking powder½ teaspoon kosher or fine sea salt2 large eggs2 cup Zero sweetener – use divided2 tablespoons agave nectar¼ cup grapeseed (or other neutral tasting) oil3 teaspoons pure vanilla extract – use divided¾ cup rice milk1 teaspoon corn or tapioca starch

DirectionsPreheat oven to 350 degrees. Spray two – 6 count donut pans with cooking spray.Pour the cereal into a baking pan and cook for 7 – 8 minutes or just until fragrant. Let cool.Combine the flour, baking powder, and salt in a large mixing bowl. In another mixing bowl, whisk the eggs, add 1 cup of Zero sweetener, the agave, 2 teaspoons vanilla and ½ cup rice milk. Whisk to combine, add to the flour mixture and mix well. Add 1 cup of the toasted cereal to the batter and stir.Fill the donut pans about 2/3 full and bake for 13 – 15 minutes or until they are firm to the touch and a toothpick inserted into the center of a donut comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling. You may need to run a knife around the edges to help remove (especially if you fill them too full).Place the remaining cup of Zero into a blender with the corn or tapioca starch. Blend on high speed until it resembles powdered sugar. Pour into a mixing bowl; add the remaining teaspoon of vanilla and remaining ¼ cup of rice milk. Stir until it turns into a thick frosting (you may need to add a drop or two more of rice milk if it is too thick – it should be spreadable).

Frost each donut and then dip the frosted side into the remaining cereal.These donuts are best eaten the day they are made.Servings- A gluten free recipe that makes 12 donuts that won’t sabotage your diet.

Overnight Apple Pie Breakfast Pudding

Ingredients1 container (6 oz) plain non-fat Greek Yogurt1/3 cup Grape Nuts Cereal¼ cup diced green apple½ cup vanilla almond milk2 Tablespoons slivered almonds2 teaspoons chia seeds¼ teaspoon cinnamon

DirectionsAdd all ingredients in a pint size mason jar. Secure lid and shake well. Store in refrigerator overnight. Enjoy chilled for breakfast the next morning.

Oven-Baked Grape Nuts Chicken TendersIngredientsChicken Tenders:1 pound chicken breasts (4 breasts or 14 – 16 tenders)1/2 cup low-fat buttermilk1 Tablespoon extra virgin olive oil1-1/2 teaspoons whole cumin seeds1 cup Grape-Nuts1 teaspoon paprika1/2 teaspoon table salt1/8 teaspoon black pepperGreek Yogurt Honey Mustard Dip:6 ounce container fat-free plain Greek yogurt1 Tablespoon whole grain Dijon-style mustard1 teaspoon honeyDirectionsPlace chicken and buttermilk in a shallow pan and toss to coat; lay pieces flat side-by-side.  Cover with plastic wrap and refrigerate while preparing other ingredients, or chicken can be chilled as long as overnight. Preheat oven to 400 degrees.  Spread the olive oil evenly in a jelly roll pan or shallow roasting pan; set aside.Place cumin seeds in a small heavy skillet over medium heat.  Toast seeds, shaking pan frequently, until they become fragrant and lightly browned, about 2-1/2 minutes.  Place seeds in a food processor or blender along with the Grape Nuts, paprika, salt, and pepper.  Process until cereal forms fine crumbs.  Transfer mixture to a shallow plate or pie plate. Remove chicken pieces from buttermilk one at a time and coat each piece all over in cereal mixture, shaking off excess.  Place chicken side-by-side in prepared pan; discard buttermilk.  Bake chicken for 4-6 minutes per side for tenders, or 10 – 12 minutes for breasts, depending on the thickness, until

they are crispy and cooked through. Serve with yogurt dipping sauce:  stir together all dip ingredients until blended.  Serves 4-6.

White Russian Cereal Cocktail Bars

Ingredients

3 tablespoons butter1 tablespoon instant espresso coffee powder or granules2 tablespoons coffee-flavored liqueur3 cups miniature marshmallows½ cup dark chocolate chips6 cups Cocoa Puffs cereal

Vanilla Vodka Frosting¾ cup white vanilla baking chips1 ½ cups powdered sugar1/3 cup butter, softened2 tablespoons vanilla-flavored vodka1/8 teaspoon saltChocolate shavings or unsweetened baking cocoa, if desired

Directions1 Grease 9-inch square pan with shortening or cooking spray. In large microwavable bowl, microwave 3 tablespoons butter uncovered on High until melted. Stir in espresso powder and coffee liqueur until well combined.2 Add marshmallows to butter mixture. Microwave uncovered on High 45 to 60 seconds or until marshmallows are melted. Stir in chocolate chips until chocolate is melted and marshmallows are smooth. Stir in cereal until well combined. Press mixture in pan. Refrigerate about 1 hour or until set.3 In 2-quart microwavable bowl, microwave vanilla baking chips uncovered on High about 60 seconds or until chips can be stirred melted and smooth. Add powdered sugar, 1/3 cup softened butter, the vodka and salt; beat with electric mixer on medium speed until smooth.

4 Spread frosting over cereal bar base. Sprinkle with chocolate shavings. Store covered in refrigerator. For bars, cut into 4 rows by 4 rows.

No-Bake Cereal Bars

Ingredients1 cup light corn syrup1 cup sugar1 ¼ cups peanut butter6 cups Cheerios™ cereal1 bag (12 oz) semisweet chocolate chips (2 cups)

Directions1 Lightly butter 13x9-inch pan. In 4- to 5-quart Dutch oven, heat corn syrup and sugar to boiling over medium-high heat, stirring constantly. Cook until sugar is dissolved; remove from heat. Add 1 cup of the peanut butter; stir until smooth. Add cereal; mix well. Immediately press in buttered pan.2 In 2-quart saucepan over low heat, melt chocolate chips with remaining 1/4 cup peanut butter, stirring constantly. Spread evenly over bars. Refrigerate about 30

minutes or cool completely at room temperature until chocolate is set. For bars, cut into 9 rows by 4 rows.

Recipes of starch

and cereals