Potato Ricer

My latest Purchase!
Just read about these in the cuisine mag (all about mmm potatoes)
A few tips that came from the mag:

1. Potatoes should be in large pieces not cut into smaller pieces (I used to do this to speed up cooking time but always had gluey mash and wondered why)...this is due tot he moisture that then gets into the potato, also leave to drain for quite a while.
2. Do not over mash the potatoes, using a masher we can over mash due to squashing time and time again, using a potato ricer it is only pushed through once resulting in a perfect consistency.

This ricer came with 2 sizes so I can get perfect consistenct for the occasion!

I will update on my progress with it...Mash for dinner tonight!

Cheese Rollups

Yummm! I found this yum recipe which is super easy and great to freese for snacks!

Ingredients
1 Packet of Onion Soup
1 Can of Evaporate Milk
2 Finely Diced Onions (more or less depending on taste)
500gms Cheese ( I added a little bit of parmesan into the mix)
Salt & Pepper

2 Loaves of Bread - Crusts removed

1. Blend first 5 Ingredients in a food processor or blender until it resembles a think spread
2. Spread over the bread and roll up
3. Either place in over or Freeze (I did this in snaplock bags or 6 rollups for snacks)
4. These can be removed from the freezer and chucked in the oven.