Today I am starting the ‘Kitchen’ section of my website.
Tips and Tricks in the Kitchen
Here I will post tips and tricks in the kitchen that can be eaten, used on your body, clean the house or for growing food.
Added to that Cooking Needs to Be Fun
Cooking needs to be fun. For this, we need to be in the moment, honour ourselves, our ingredients and the end result. Are you aware that whatever energy you are carrying when touching food is transferred to the mix…
Feng Shui and the Energy Transfer
During a conversation with a Feng Shui expert, they shared an insight that has never left me. It was about an appointment with a young family; a married couple and two toddlers. Initially, the husband and wife were involved with the consultation until the husband left to prepare the evening meal. On touring the house with the wife, the next stop was the kitchen. The Feng Shui expert asked the husband ‘do you always cook dinner like that?’ He looked up and responded ‘I do’ a little too sharply for comfort. He was banging around in the kitchen and appeared to be disinterested in the meal as he was on the phone, had the tv playing, appeared agitated and rushing every task and to be fair, not really connected to any. The consultant asked both the husband and the wife ‘how did your last meal taste?’ The wife replied after some thought ‘bitter, even the desert, do you remember? I said it at the time, I thought something had gone sour or was out of date’.
In my home, the children can’t get enough of my mashed potato. They tell everyone with pride how delicious it is. As they have grown up and been encouraged to cook a meal for the family each week they refuse to make this potato dish because it never tastes the same even if I measure out the ingredients for them. Through observing them during the process I came to realise what was astray, yes, all the physical ingredients were there, however, the main ingredient was missing
– L O V E –
And when it really taste unpleasant it tastes bitter or bad due to the agitation, frustration or anger injected due to not wanting to use their time to cook for the family. For me, every time I make this potato dish it just gets better because I already know they are going to love it. Knowing this intensifies my higher vibration and is transferred into the meal. It is a ‘given’ for me that on tasting this meal their gratitude leaves me feeling valued and appreciated and for them, a nice full belly.
This highlights, the more appreciated we feel the better we deal with tasks in hand. While self-love is very important for our core well-being, as a human, feeling valued and appreciated by our family, friends, co-workers and boss makes an added difference for our well-being.
This was further confirmed when I accidentally hosted three Chinese students; a mum, a daughter of 11 and a niece of 12. Being raised on Chinese and Russian food, European food was unique, interesting and different; so was using an oven. Apparently only the very rich have ovens in China so baking a cake rarely happens in a Chinese home. It was my birthday during their stay and the best day of their young lives was when they got to make, bake and ice a cake for us all, pure please to watch. Anyway, I diverse, during their stay I produced meals they absolutely loved and with each day they wanted to help out more. I loved that they did and I can assure you every meal tasted delicious do to this love. My own children somehow found cooking a chore but these girls embraced it, so much so they bought a potato ricer in preparation for making mashed potato when they returned back to China and surprise, surprise – their mashed potato tasted delicious.
L O V E – no other ingredient works better in food, career, relationships, health and life.
Somehow I am not a measuring girl, so I use as many potatoes as I feel are need; any surplus can be stored in the fridge and used over the following couple of days or in the freezer. Yes, mashed potato stores well.
- Maris Piper Potatoes
- Water to boil
- Himalayan Pink Salt
- Salted Butter
- Peel and cut the potatoes into equal sized pieces, rinse away the starch and place in a saucepan.
- Fill and boil the kettle with water and pour over potatoes until they are all covered.
- Bring to the boil and simmer until softened.
- Drain water using lid or colander.
- Work the potatoes through the potato ricer until they are all a nice fluffy consistency.
- Add butter and mix together with serving size spoon.
- Add milk and stir in until all ingredients are combined.
Voila – Delicious Mashed Potato
From this basic recipe, you can add anything your taste buds desire. We often add spring onion, cheese or both. And on other occasions, we will add brussel sprouts or greens and then fry to make ‘Bubble and Squeak’.
Leftover mashed potato is a gift at any time of the day
To make the mashed potato I totally 100% recommend a potato ricer for smooth lump free potatoes
or here for stainless steel option