Potato Cream Soup Recipe | Masala Mornings | Shireen Anwar | Continental Food

Method:

Cook potatoes with onion, bay leaf and stock until tender, remove bay leaf and blend mixture. Make white sauce with butter, flour, salt and pepper, add this to the blended potato mixture, cook for 10 mins, serve garnished with chopped parsley fresh cream and fried croutons.

Method for brown sauce:

Heat oil and butter, fry onion till golden, add flour, salt, white pepper, stock, burnt sugar, cook till thick.

Method for steak:
Marinate breasts with salt, pepper, mustard and garlic for 30 mins. Heat oil, fry steak on medium flame on both sides, sprinkle Worcestershire sauce and continue to fry, add in brown sauce, cook for 5 mins. Serve on a sizzler with boiled vegetables onion rings and French fries.

Method:

Pre-heat oven to 180 d, line two baking sheets with parchment. Whisk the flour, baking soda and salt together in a small bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 1 min, add both sugars and cream on medium speed until light and fluffy, about 3-4 mins. Scrape down the sides of the bowl, with the mixer on low speed, add the egg and vanilla and beat to combine, mix in the nutella until the dough is smooth. With the mixer on low speed, add the dry ingredients to the mixer a little at a time. Beat just until incorporated. Scrape down the sides of the bowl then add the chocolate chips. Beat briefly just to distribute the chips. Use a small cookie scoop to portion the dough on the prepared baking sheets leaving about 2 inches between them. Bake for 7-8 mins or until the edges of the cookies are set. Transfer baking sheet to a wire rack and let the cookies cool for about 5 mins before transferring them to the racks to cool completely.