24
25
Vietnamese Coffee Latte
1 Serving
INGREDIENTS
1/2 cup fat-free milk, cold
3 tablespoons sweetened condensed milk
2/3 cup strong coffee, hot
METHOD
1.
Pour the cold milk into a tall glass.
2.
Attach the Drink Mixer to the Twist & Mix and set in the Drink Mixer
Position.
3.
Whisk milk on HIGH for 30 seconds or until soft peaks form.
4.
Pour sweetened condensed milk into a coffee cup.
5.
Pour hot coffee over the top.
6.
Spoon frothed milk over coffee and serve immediately.
Stuffed Potatoes
8 Servings
INGREDIENTS
2 tablespoons unsalted butter or oil
1 package (8 ounces) white mushrooms, chopped
1 bunch green onions, chopped
2 garlic cloves, chopped
Kosher salt and fresh pepper to taste
1 cup grated Parmesan cheese, divided
4 cups leftover mashed potatoes, cold
1/4 cup cornstarch
3 tablespoons olive oil for sautéing
METHOD
1.
Preheat a large skillet over medium-high heat then add the butter.
2.
Add the mushrooms, green onions, garlic, salt and pepper.
3.
Sauté for 6-8 minutes or until well browned and no moisture remains in
the pan.
4.
Remove, add half of the cheese then let it cool; set aside.
5.
Place potatoes, remaining cheese and cornstarch into a mixing bowl.
6.
Attach the Beater to the Twist & Mix and set in the Hand Mixer Position.
7.
Mix on LOW for a few seconds then increase speed to HIGH until well
blended.
8.
Scoop up about 1/2 cup of potato mixture into your hands and make a
divot.
9.
Place a spoonful of mushroom mixture into the divot then close potato
mixture over it and shape into patties.
10.
Preheat a large skillet over medium heat.
11.
Pour olive oil into skillet then add potato cakes.
12.
Sauté for 4-5 minutes on each side or until crispy and well browned.
13.
Remove, garnish as desired and serve hot.
