Thursday, 22 July 2010

Potato and Cheese Fluff

From the St. John's Cook Book, 1997
1 1/2 lb potatoes
4 oz grated cheese
3 eggs, separated
1 oz butter
2 tbsp cream
Salt and pepper

Oven 200 degs C, 400 degs F, Gas Mark 6

Peel, boil and sieve the potatoes. Beat together with cheese, egg yolks, butter and cream. Season with salt and pepper. Whisk the egg whites until stiff. Fold lightly into the mixture. Pour into a greased, straight-sided dish and bake for 30 minutes. Serve with green vegetables.

This is one of those booklets put together to raise money for a good cause. You could add chopped parsley to the mixture.

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