Boiled diced potatoes (over 500g) with Himalayan pink salt 90+ minutes on high.
Tonged the potatoes out and replaced with 4 eggs to hard boil 60 minutes on high.
Jackets left on, mashed in a heaped spoon of margarine and 5 spoons of milk powder, dill and mint herb. Put to the side.
Half a can of Campbell’s condensed cream of mushroom soup poured over 200g of chunky tuna, 100g of salmon. Buttered slow cooker and used this as the fish cream base.
The sliced eggs placed next followed by the potato mash. Scraped a couple of bread slices with a sharp knife, to almost be like bread crumbs, then topped with 50g of blue cheese.
Finished dish took 90+ minutes on high easy.
Steamed baby peas separately on a press. Fresh parsley to garnish.
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RECIPE : for 1.5L Slow Cooker
Boiled diced potatoes (over 500g) with Himalayan pink salt 90+ minutes on high.
Tonged the potatoes out and replaced with 4 eggs to hard boil 60 minutes on high.
Jackets left on, mashed in a heaped spoon of margarine and 5 spoons of milk powder, dill and mint herb. Put to the side.
Half a can of Campbell’s condensed cream of mushroom soup poured over 200g of chunky tuna, 100g of salmon. Buttered slow cooker and used this as the fish cream base.
The sliced eggs placed next followed by the potato mash. Scraped a couple of bread slices with a sharp knife, to almost be like bread crumbs, then topped with 50g of blue cheese.
Finished dish took 90+ minutes on high easy.
Steamed baby peas separately on a press. Fresh parsley to garnish.
Upvote out of sheer what the hell is this!?
No