04-06-2017, 10:45 AM
That sounds like an interesting idea for a ballet. So much could be done through dance, with those ideas. Was the music good?
Back to food!
I used to make potato cakes and they are tasty. It's easy. Boil, drain, dry off for a few moments, then mash some slightly salted potatoes. The best potatoes are those which are fluffy when mashed like Desiree, Maris Piper. or King Edwards. They can be cooked with skin if preferred.
Add butter or favourite spread to the mash, and maybe some black pepper.
Put them in a mixing bowl, and gradually sprinkle in some flour. The best is a white flour. Organic unbleached white is a good one. Wholemeal makes the mix a bit too 'heavy'.
Mix until it's like a soft dough. Taste it, it might need just a pinch or two more salt.
Then roll out on a floured board, and cut into pieces with a cookie cutter or just squares will do. No more than a 1/4 inch thick. Maybe thinner.
Put the slices on a lightly greased baking tray and bake (medium oven) for as long as it takes for them to get golden brown.
They are so nice hot, spread with butter. They can be cooled, stored in a cake tin and re-toasted when needed if preferred.
Back to food!
I used to make potato cakes and they are tasty. It's easy. Boil, drain, dry off for a few moments, then mash some slightly salted potatoes. The best potatoes are those which are fluffy when mashed like Desiree, Maris Piper. or King Edwards. They can be cooked with skin if preferred.
Add butter or favourite spread to the mash, and maybe some black pepper.
Put them in a mixing bowl, and gradually sprinkle in some flour. The best is a white flour. Organic unbleached white is a good one. Wholemeal makes the mix a bit too 'heavy'.
Mix until it's like a soft dough. Taste it, it might need just a pinch or two more salt.
Then roll out on a floured board, and cut into pieces with a cookie cutter or just squares will do. No more than a 1/4 inch thick. Maybe thinner.
Put the slices on a lightly greased baking tray and bake (medium oven) for as long as it takes for them to get golden brown.
They are so nice hot, spread with butter. They can be cooled, stored in a cake tin and re-toasted when needed if preferred.
