Rumblethumps Food

RUMBLETHUMPS

Steps:

• Butter an 8 cup baking dish.
• Preheat oven to 350°F.
• Saute Chopped onion in 2 tbsp butter until translucent.
• Blanch Kale in a large pot of boiling salted water until.tender, then quench in ice water.
• Using a slotted spoon, transfer Kale to a bowl.
• Return water to a boil and add potatoes.
• Cook until tender.
• Drain and return potatoes to the pot.
• Add butter, finely minced garlic and sour cream and mash potatoes.
• Mix in leeks, ½ of the sauted onion and then Kale to potatoes.
• Add half the cheese and mash into potatoes.
• Season to taste with salt and pepper.
• Spoon mixture into prepared dish.
• Sprinkle with cheese.
• Add sauted onion to the top of Dish in a 2-3 inch wide strip.
• down the center.
• Bake about 35 minutes until cheese bubbles.

SCOTTISH RUMBLEDETHUMPS

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F/180 C/Gas 4. Add the mashed potato and swede to a large mixing bowl and set aside.
• Melt 2 ounces of the butter in a frying pan over medium heat. Add the finely sliced cabbage or kale and cook gently for several minutes until softened but not brown.
• Add the cooked cabbage or kale to the bowl of potato and swede along with the remaining butter and mash together thoroughly. Season with salt and pepper to taste. Potato can soak up salt, so be generous with it to add a good flavor.
• Place the mashed vegetables in an ovenproof baking dish and sprinkle the cheese on top. Cover with a lid or aluminum foil and bake in the oven for about 30 minutes or until heated through.
• Remove the lid and cook for another 5 mins or until golden brown and a little crispy on the top.
• Serve piping hot as a side or main dish and enjoy.

SCOTTISH BORDERS RUMBLEDETHUMPS!

Steps:

• Heat the oven to 350*F.
• Peel potatoes and cut into coarse chunks. Remove any tougfh outer leaves and the core from the cabbage, and finely slice the leaves.
• Cook the potatoes in a large pan of simmering salted water for 10 minutes, then add the cabbage and cook until both are tender, but not overly soft, about 10 more minutes. Now add the green onions for the last minute of cooking. Drain well.
• Add the butter, half and half, and most of the cheeses, leaving a little to sprinkle over the top later. Mash well, seasoning with salt and pepper.
• You may serve it at this stage, sprinkled with the rest of the cheese. Or, if you like, pour it all into a buttered baking dish, sprinkle with the remaining cheese, and bake until lightly browned and steaming hot, 25-30 minutes!
• If you want to make this a main dish, fry the eggs to your liking and place on top of each serving.
• Now you're feeling better. Enjoy!

RUMBLEDETHUMPS

Steps:

• Butter an 8 cup baking dish.
• Preheat oven to 350°F.
• Cook cabbage in a large pot of boiling salted water until tender, about 2 minutes.
• Using a slotted spoon, transfer cabbage to a bowl.
• Return water to a boil and add potatoes.
• Cook until tender.
• Drain and return potatoes to the pot.
• Add butter and mash potatoes.
• Mix in chives and then cabbage.
• Season to taste with salt and pepper.
• Spoon mixture into prepared dish.
• Sprinkle with cheese.
• Bake about 35 minutes until cheese bubbles.