Time To Smash!
We bring to you, HULK SMASHED POTATOES
Cook potatoes: Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft - small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It's ok if the skin splits. Alternatively, steam or microwave them.
Preheat oven to 200°C/390°F (180°C fan).
Steam dry: Drain the potatoes and let them dry in the colander for 5 minutes or so.
Smash! Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch!
Steam dry again: Leave on the tray to steam dry for 5 minutes or so - makes them crispier!
Drizzle: Drizzle with butter, then olive oil. Sprinkle with salt and pepper.
Bake: Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip!
Another Please!
We bring to you, a beverage dear to the Lord Of Thunder
You can compliment your beer by mixing it with a tinge of citrus, apple juice juice or a beverage of your choice
Burger of Gods!
The re-invention of Meat Burgers. An eco-friendly way to the stomach.
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1.While the beans and vegetables roast, rinse the food processor bowl and pat dry.
2.Place the walnuts, spinach and fresh herbs in it. Pulse until they are about the size of breadcrumbs.
3.Add cooled beans and pulse 5 to 10 times until the beans look crumbly with large crumbs.
4.Add the roasted vegetables, panko breadcrumbs, eggs and the tomato paste. Pulse until everything is just combined. You want to keep some texture, don’t pulse until a smooth mixture.
Scrape the mixture into a bowl and fold in the rice.
Refrigerate the veggie burger mix up to 24 hours. Or make patties, cook them and freeze wrapped in foil up to 3 months.
