Tag: Butter

Mashed Poatoes

MASHED POTATOES

Did you know that cooking potatoes and then cooling them before you eat them lowers their GI, even if you later reheat them. Adding butter and cream also helps to lower their GI.

MASHED POTATOES

  • 2 Kgs Agria Potatoes (peeled and chopped)
  • 100 gms Butter (cubed)
  • 250 ml Cream
  1. Place the potatoes in a saucepan and cover with cold salted water – bring to the boil and simmer until tender.
  2. Drain and mash with potato masher.
  3. I a small saucepan combine cream and butter and gently heat.
  4. return the potato to the heat and add butter/cream mixture, stirring until the mixture is smooth and free of lumps.
  5. Season with flake salt and freshly ground pepper to taste.

Chunk Vegetable soup

CHUNKY VEGETABLE SOUP

This soup is scrumptious. So quick and easy to prepare and doesn’t require a long cooking time.

CHUNKY VEGETABLE SOUP

  • 45 Grams Butter
  • 1 medium Leek (Sliced)
  • 1250 ml Water
  • 1 Vegetable Stock cube (crumbled)
  • 350 grams Broccoli (chopped)
  • 2 medium Carrots (chopped)
  • 3 medium Courgettes (chopped)
  • 1 small Red Pepper (chopped)
  1. Melt butter in large saucepan.
  2. Add Leek and stir over medium heat for about 5 minutes or until leek is soft.
  3. Add water and stock cube and stir over high heat for about 3 minutes until mixture boils.
  4. Add the vegetables – cover and simmer for about 10 minutes or until veges are partially cooked.
This Soup is all vegetables with hardly any cooking time – and the veges are still crunchy. Very nourishing.

If you do not have fresh vegetables – you can use frozen chunchy mixed vegetables.