Savoury Herb Loaf w/ Homemade Mascarpone

1/2 cup butter, softened

2 eggs

1 3/4 cup flour

1 tsp. baking soda

1 tbsp. sugar

1 tbsp. salt

3/4 cup potatoes, mashed

2 tbsp. creme friache

1 cup Balderson's cheddar, shredded

1/2 cup fresh dill, chopped

1/4 cup chives, chopped

2 cloves garlic, crushed

Make mascarpone the night before you make the loaf. See mascarpone for directions.

Peel and chop potatoes into quarters. In a pot bring water to a boil and cook potatoes for roughly 10 minutes or until soft inside. Drain and set aside.

In a largel bowl mix eggs, butter, salt and sugar. Mix well.

In a separate small bowl mix flour and baking soda. Add to wet mixture. Combine until the dry ingredients soaks up the wet ingredients and makes a doughy texture.

Once the potatoes have cooled mash them in a small bowl. Add creme friache and add to the dough mixture. Mix well.

Add garlic, dill, chives and cheddar to the mixture. It might be easier to mix ingredients by hand. It should be doughy and oily enough so that it won't stick to your hands.

Put the mixture in a greased loaf or baking pan. Bake at 350 degrees for roughly 50 minutes or until cooked on the inside. When checking with a skewer allow for some moisture.

Essentials: Mascarpone

500ml whipping cream, 36%

1 tbsp. lemon juice

Method

Create a double boiler with a pot and a metal boil. Fill the pot with enough water so that it doesn't touch the base of the bowl when you put the bowl over top of the pot.

Boil water and reduce to medium heat. Put the bowl on the pot and add whipping cream.

Stir occasionally until the cream reaches 190 degrees fahrenheit, or until it bubbles. It should take 10 to 15 minutes. Once it bubbles add lemon juice.

Gently stir in the lemon juice. Let it stand for a few minutes and whisk occasionally. Do this until it begins to thicken. This can take up to another 15 minutes.

Once its thick enough remove from heat. Pour mixture into a layer of 3 coffee filters and place in a colander overtop a pot. Place in the fridge overnight, and through the next day if necessary.

The result should be a dense, spreadable cream. In essence, mascarpone.

Tooth Cookie Cutter

Materials:

1 thick aluminum baking pan

Exacto knife

Ruler’

Pen

Paper

Inanimate objects

First draw a picture of the shape and size you want your cookie cutter to be.

On a thick aluminum baking pan, use a sharpie and a ruler to draw two lines that are two inches apart, or however wide you want your cookie cutter to be.

Using heavy duty scissors or an exacto knife, cut along the two lines. Cut their ends so you get a long rectangular strip.

Find inanimate objects around the house that have similar curves and angles to the shape you want to make.

Using these objects and the picture you have drawn, mould the aluminum strip into its shape.

If you want to fasten the loose ends you can staple them together, or if they are close enough together you can leave them unattached.