Duchess Soup Food

DUCHESS POTATOES

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicon baking mat.
• Lay the boiled potatoes on a baking sheet and place into the oven until slightly dried on the surface, 10 to 15 minutes.
• Remove the potatoes from the oven and process through a ricer or food mill. Allow to cool in a bowl for about 5 minutes.
• Add the egg yolks, butter, a couple generous pinches of salt, a generous pinch of pepper, a pinch of nutmeg and 3/4 cup cream. Stir with a rubber spatula to combine. Taste and make sure the potatoes have been adequately salted.
• Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion onto the prepared baking sheet.
• Make an egg wash by mixing the whole egg with the remaining 1/2 cup cream. Lightly brush the piped potatoes with the egg wash. (This is a little easier if you chill the piped potatoes for half an hour or so.)
• Bake until golden brown around the edges. Serve on a pretty platter!

DUCHESS POTATOES

Steps:

• Prepare a piping bag with large open star tip.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Fill a 3-quart pot with 4 inches water and 1 teaspoon salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot.
• Cook potatoes over low heat until remaining water steams off, about 3 minutes. Let cool, at least 15 minutes.
• Place potatoes in a food processor and process until smooth. Let stand for 5 minutes. Add butter, egg yolks, remaining 1 teaspoon salt, nutmeg, and pepper. Mix until just combined; spoon into the piping bag.
• Pipe potato mixture onto the prepared baking sheet into eighteen 2-inch rosettes with a circular motion, finishing with a small peak in the center. Refrigerate until slightly firmer, about 25 minutes.
• Mix egg and heavy cream together in a bowl; brush mixture onto the rosettes.
• Bake in the preheated oven until golden brown, 35 to 40 minutes.

DELICIOUS DUCHESS POTATOES

Steps:

• Cook the potatoes in boiling water until fork-tender (about 25 minutes) drain and place in a large mixing bowl.
• Cool the potatoes for about 20 minutes at room temperature.
• Add in eggs and 7 tablespoons melted butter, pinch dill, pinch garlic powder, salt, pepper and parmesan cheese; add in 3 tablespoons cream adding in more to achieve desired consistency (you might use up to 7 tablespoons cream).
• Season with more salt and pepper if needed to taste.
• Spoon the potato mixture into a pastry bag fitted with a large star tip.
• Pipe the mixture into 12 mounds onto a large greased baking sheet/s.
• Melt the 1/3-1/2 cup butter and drizzle over the potatoes.
• Sprinkle a very small amount of paprika over each mound (this is only optional).
• Set oven to 400°F.
• Bake for about 18-20 minutes or until golden brown.
• Delicious!

DUCHESS SOUP

Steps:

• Cut veggies into chunks and saute in the 1 tablespoon of butter.
• In large soup pan, heat milk to a weak boil.
• Thicken with a roux made from 2 tablespoons butter and 2 tablespoons flour.
• Blend in cheese, stirring constantly.
• Add chicken broth and sauteed veggies.
• Simmer 20 minutes.
• Great served with French bread!

DUCHESS OF DEVONSHIRE EGG AND CUCUMBER SANDWICH

Steps:

• Boil, peel, and chop the eggs.
• Add the following 6 ingredients and mix well.
• Cut bread slices into triangle halves.
• Assemble in three layers with egg salad and sprouts on the bottom layer, and sliced cucumbers on the top layer.
• Arrange tea sandwiches on a pretty plate and garnish with chunks of tomato and cucumber slices sprinkled with pepper.
• Serve with a nice pot of tea and enjoy!

FISH SOUP, DUCHESS OF DEVONSHIRE

Steps:

• Take 2 of the haddocks, fillet them, and lay aside the fillets.
• Take the other haddock and the bones, head, etc. of the other two and add to quart water along with the onion and the bunch of savory herbs and boil to make a stock for two hours.
• Skim and strain the stock.
• Thicken the strained stock with the flour, butter, and cream, stirring all the while as you heat.
• Season with the black pepper & the cayenne.
• Add the fillets and cook until fish is done.
• Just before serving add the beaten egg.

DUCHESS CHEESE SOUP RECIPE - (4/5)

Steps:

• Cook carrots and onions and broccoli in stock until tender. Make white sauce with butter, flour, seasonings and milk. Blend in Cheese and stir until melted. Combine cheese sauce with vegetables and stock.

DUCHESS POTATOES

Steps:

• Cook the potatoes in a pan of boiling salted water for 15 mins until really tender when pressed into the side of the pan. Drain well and leave to steam-dry in the pan for 2 mins. Mash the potatoes until very smooth - use a ricer if you have one, or use a masher, then press the potatoes through a metal sieve to ensure they're completely lump-free.
• Mix the egg yolk, butter and cheese in a large bowl, then add the mash, nutmeg and some seasoning. Mix well with a spatula until the butter has melted and is well incorporated. It will come away from the sides of the bowl, similar to choux pastry.
• Heat the oven to 220C/200C fan/gas 7. Spoon the mash into a piping bag with a wide star nozzle. Line a baking sheet with baking parchment and brush over a little vegetable oil. Pipe 20 walnut-sized peaked mounds onto the prepared tray, as if you were icing a cupcake. Beat the egg white with a pinch of salt and brush the potato mounds gently, to keep the fluting.
• Bake the potatoes for 15-20 mins until golden-brown and crisp.