Potato Cakes




These potato cakes have been a family favorite for years, but our daughter recently reminded me that I hadn’t posted the recipe. I like using ring molds to make individual servings, but it can also be made as one large cake in a skillet. 



It’s a recipe that also can be made ahead and reheated - always handy when you are preparing a meal that needs last minute attention. 

The ingredients:

2 Lbs. Potatoes Chopped (Yukon Gold preferred)
1 Large Onion Chopped (grated in mixer with potatoes)
3 Tbsp. Butter (cubed)
Salt mixed with fresh ground pepper

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Betty's Cream Puff Swans

I’ve been meaning to do this recipe for quite some time, but a friend’s birthday lunch finally inspired me.
While these swans look quite elegant and complicated, they really are quite simple to do.
A little practice with a pastry bag is all that is required!

For the swans:

6 tablespoons butter
3/4 cup water
1/4 teaspoon salt
3/4 cup flour
3 eggs

For the filling:
1/2 cup heavy cream
1/2 cup lemon curd


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Carrot Ginger Soup



This is a lovely, warming soup - just right for a cold winter’s day.    In addition to being tasty, it’s full of vitamins to boost your immune system!
You can vary the amount of ginger and, if you prefer a smoother texture, just whirl it in a blender. 


2 lbs. carrots, cut into 2 inch pieces
2 tablespoons olive oil
2medium onions, chopped
1\2 teaspoon salt
1/4 tsp. Freshly ground pepper
1 1/2 tablespoons grated ginger
4 cups vegetable broth
1/2 cup heavy cream

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Betty Makes Fresh Pasta

Pasta

7 oz. flour


2 eggs
1 tablespoon olive oil
1/2 teaspoon salt

Combine flour and salt in food processor and whiz to combine.
Lightly beat eggs with olive oil to combine.

With processor running, slowly pour egg mixture through feed tube and process for a minute or two.  Test mixture between your fingers and, if too dry, add a teaspoon or two of water.

Turn mixture out and knead by hand until smooth.

Wrap dough in plastic wrap and leave to rest at room temperature for at least 30 minutes or up to 2 hours.
Divide and roll as desired.

Remember - fresh pasta cooks much faster than dried.



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Egg Yolk Ravioli

Filling for Egg Yolk Ravioli








1 cup ricotta
Scant 1/2 cup spinach, cooked and finely chopped
1/4 cup freshly grated Parmesan cheese
4 egg yolks


This was a dish I first tasted many years ago at the famous San Domenico restaurant in New York City.  I like it so much that I offered to trade my ticket for the American Ballet performance that day if they would teach me how to make it! They declined my offer, but through diligent research - this was before the Internet! - I eventually figured it out.
I hope you will enjoy it as much as I do.

Note:  Be sure to roll your pasta very thin for these ravioli.

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Betty Celebrates 60th Wedding Anniversary in England


As part of our 60th wedding anniversary, we traveled to England via the Queen Mary 2 to visit Betty's English and Scottish family members.
One Sunday, Betty made a Chicken breast and pasta lunch with superb assistance. Little Molly said it was the best food she ever had!!!
Listen to Molly sing at end of video.
See "Betty Meets the Queen" video from 2016 to see the glory of a transatlantic crossing on the Queen.



view the video to see a fabulous kitchen:



Lemon Crunch Curd (Quick & Easy)

Betty's special version of this quick and easy dessert. No cooking, frying or baking!

1 cup heavy cream
1 cup lemon curd
3/4 cup crushed puff pastry cookies

1.  Whip cream until stiff
2.  Stir lemon curd to loosen and stir in about a half cup of the whipped cream.
3.  Mix the cream and lemon curd mixture.

Place some of the crushed cookies in a serving dish, top with some of the lemon mixture, layer with more cookies and cream.
Garnish the top with a sprinkle of the cookies.


Betty's special guest assistants: Lucy (L) & Maya (R)



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