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PAge heAder.....
RECIPES
CANDIED YAMS
Serves 8
INGREDIENTS
3 large yams
1 cup (219g) brown sugar
1 stick (113g) of butter
10oz (283g) mini marshmallows, divided
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
Salt
METHOD
1. Pre heat oven to 375°F (190°C)
2. Peel yams and cut into 1" (2.5cm) pieces.
Place yams into medium sauce pan and
cover with water. Boil yams until fork
tender and drain.
3. Assemble the motor body with the
mashing leg attachment set to the
coarsest setting; using speed 15 mash
yams until slightly chunky.
4. Place sugar, butter, half the
marshmallows, cinnamon, nutmeg,
ginger and a pinch over salt into a
medium sauce pan over medium heat.
Heat through until marshmallows melt
and add yams to sauce pan. Mix until
combined.
5. Place yam mixture into a 9" x 10"
baking pan and top with remaining
marshmallows and place into oven for
15 minutes or until marshmallows are
golden brown.
TWICE BAKED POTATOES
Serves 4
INGREDIENTS
4 large Russet potatoes
5 strips of crispy bacon, chopped and separated
¾ cup (175ml) Sour Cream
2 tablespoons unsalted butter
3 tablespoons scallions, thin sliced
1 tablespoon garlic salt
¼ teaspoon cayenne pepper
2
⁄3 cup cheddar cheese, shredded and divided
Salt & pepper to taste
METHOD
1. Pre heat oven to 400°F (200°C)
2. Wash and scrub potatoes then dry. Place
into pre heated oven right onto the wire
rack. Cook for 1 hour or until potatoes give
a little when squeezed.
3. Remove potatoes and let them cool
slightly. Lay potatoes on their side and
cut the tops off of them. Scrape out potato
insides into a large mixing bowl with a
spoon leaving about ¼" (.5cm) on the walls
so the skin will hold shape.
4. Reduce oven temperature to 375°F (190°C).
5. Cook bacon in a non stick frying pan
until crisp; drain on paper towelling.
Coarsely chop.
6. Assemble the motor body with the
mashing leg attachment set to the desired
mash setting; using speed 15 mash
potatoes until smooth. Do not over process
as this will cause the potatoes to be gluey.
7. Add half the bacon bits, sour cream, butter,
scallions, garlic salt, cayenne and half the
cheddar cheese into mixing bowl with
potatoes and mix together.
8. Spoon potato mixture back into potato
skins slightly over filling and place on a
sheet tray. Sprinkle the remaining cheese
and bacon on top of each potato.
9. Place potatoes back into oven for 20
minutes or until heated through and
cheese is melted. Remove and serve.