Best 7 Audrey Hepburns Hutspot Recipes

HUTSPOT

Steps:

• Place the potatoes, carrots, bay leaf and onions in a Dutch oven and cover with water to level. Season with salt and mix.
• Bring to a boil and cook, covered, over medium heat for 25 minutes.
• Drain, remove the bay leaf and add all the rest into a large bowl.
• Using a potato masher, coarsely mash all of the mixture.
• Add the butter, milk, nutmeg and pepper. Mix.
• Adjust the seasoning if necessary and serve.

HUTSPOT (DUTCH CARROTS, POTATOES AND ONIONS)

Steps:

• Place carrots and onions into a large pot. Cover with 2 cups water.
• Place chunk of bacon on top. Cover and cook 35 to 40 minutes, until onions and carrots are soft.
• Remove bacon. Drain and reserve cooking liquid. Set cooked carrots and onions aside.
• Boil potatoes in the same cooking liquid, cooking them until they fall apart.
• Mash potatoes with carrots and onions. Stir in butter and salt.
• Slice bacon into thin pieces, and serve alongside or on top of the hutspot.

AUDREY HEPBURN'S HUTSPOT

Steps:

• 1. Put 1 cup of water into a pot. Add beef, lightly peppered and salted, and cook over low heat until it is tender - about 1 hour. Remove meat, tent with foil and set aside.
• 2. Increase heat to medium and stir to thicken gravy. Pour gravy over meat and cover with the foil to keep warm.
• 3. While meat cooks, place potatoes in a pot and add water to just cover potatoes. Add carrots and onions. Bring water to a boil, reduce heat, cover pan, and cook until vegetables are tender, about 20 minutes. Mash veggies into a puree, adding salt and pepper.
• 4. To serve, place vegetable puree on a platter, cover with sliced meat and gravy. Have mustard on table for people to help themselves.

AUDREY HEPBURN'S FAVORITE SPAGHETTI AL POMODORO

Steps:

• Peel and dice the small onion, garlic, carrots, celery and put into a large pot.
• Add 2 large cans of Italian pelati [prepeeled roma tomatoes].
• Add 1/2 of the bunch of basil with leaves left whole.
• Add a long drizzle of olive oil.
• Simmer on low for 45 minutes.
• Turn off heat and let it rest at least 15 minutes.
• Cook one package of spaghetti noodles [or angel hair] until al dente [with still a bit of a snap at the core].
• Place pasta on large serving bowl or plate.
• Pour sauce over.
• Cut carefully the other 1/2 of basil and sprinkle over the sauce and pasta with lots of freshly grated parmagiana reggiano cheese.

KATHARINE HEPBURN'S BROWNIES

Steps:

• Heat oven to 325 degrees.
• Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.
• In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
• Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.

HUTSPOT

Steps:

• Dice& boil onions and carrots 20 minutes.
• Drain.
• Boil peeled and quartered potatoes 20-25 minutes, til tender.
• Drain and dry thoroughly.
• Add onions and carrots mash well.
• Add salt, pepper, butter and milk.
• Mix.
• Warm all together and serve hot.

AUDREY HEPBURN'S SPAGHETTI AL POMODORO RECIPE BY TASTY

Steps:

• Dice the carrots, onion, and celery. Thinly slice half of the basil leaves. Set aside.
• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Cook until softened but not brown.
• Add in the whole basil leaves, garlic, and tomatoes. Bring the sauce to a simmer, cover, and cook for 45 minutes, stirring occasionally and breaking apart the larger tomatoes as they cook.
• After 45 minutes, or when the vegetables are tender, remove the sauce from the heat and let rest for 15 minutes.
• While the sauce is simmering, fill another large pot with water and bring to a boil. Add salt, if desired. Cook the spaghetti until al dente. Drain and rinse the pasta with lukewarm water to prevent sticking.
• Taste the sauce and add salt, if desired. Serve pasta topped generously with sauce, grated Parmigiano-Reggiano cheese, and the reserved sliced basil leaves.
• Enjoy!