Method:

• Fry onions in butter until soft.
• Add sugar and stir fry until golden brown and caramelised.
  
  

Ingredients:
Mashed potatoes
1kg potatoes
4 garlic cloves
60ml olive oil
80ml cream
salt and grated black pepper
60ml grated Parmesan cheese

Method:

• Put potatoes and garlic in a pot and add salt and water until just covered.
• Simmer with lid on until soft.
• Drain, peel while still hot and return potatoes to pot.
• Add garlic, mash together, removing all lumps.
• Add olive oil and cream and stir until smooth.
• Season to taste and add Parmesan cheese.
• Serve topped with caramelised onions.

Method:

• Preheat oven to 200°C. Cut potatoes vertical into 1cm slices.
• Peel and clean onions without removing root part, this keeps onion slices from falling apart. Cut onions vertical in 1cm slices.
• Heat butter in electric frying pan or in oven roasting pan on stove. Gently stir fry onions and potatoes over medium heat taking care not to break them. Fry for 10 to 15 minutes until covered with butter and slightly browned.
• Season to taste with salt, pepper and thyme and add half of balsamic vinegar. Carefully transfer to oven pan, cover with aluminium foil and bake in preheated oven for 20 minutes.
• Remove foil, add remainder of vinegar and bake for another 20 - 30 minutes until soft and golden brown.

Method:

• Mix together flour, yeast, sugar and salt.
• Melt butter and add cream and milk.
• Add potatoes, egg and chives to milk mixture and mix together until smooth and without lumps. This mixture must be lukewarm.
• Add potato mixture to dry ingredients and knead until mixture is a smooth and elastic dough that doesn't stick to the sides of the mixing bowl.
• Place dough in greased plastic bag and leave to rise until double in size.
• Knead down and shape dough into two oblong round breads or about 12 buns.
• Place bread or buns on greased baking tray. Paint with milk and sift flour over.
• Cover lightly with greased plastic and leave to rise until double in size.
• Bake at 180 - 200°C till slightly brown. Bake bread for 30 - 40 minutes and buns
  for 15 - 20 minutes.

Method:

• Cook potatoes in skin and peel when cooled down. (Potatoes must be cold before making roulade.)
• Mash cold potatoes (preferably in special potato masher - its easier) and stir in cream, salt, pepper and egg yolks.
• Chop and fry onions in a little butter and slice and fry mushrooms. Season and add parsley to taste.
• Line a swiss roll pan with clingwrap, and press potato mixture into pan - not too thin otherwise onion mixture will bake out.
• Top with onion and mushroom mixture.
• Using clingwrap, roll up from the short sides to form roulade. Press to close, roll on the sides.
• Gently place roll with joining end facing downwards on oven proof serving dish.
• Baste with oil and sprinkle with crumbs. (The roll can be made up to two days in advance and kept covered in fridge.)
• Bake in serving dish at 180°C for 30 minutes.