I cooked today's dinner which was a #vegetable #soup. About half the ingredients were home grown, including #Potatoes, #RunnefBeeans #Tomatoes and #Garlic Here it is being cooked.
And here is the result after blending.
I served it with crusty home made #bread.
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#SilentSunday, #Landwirtschaft, #Ackerbau, #Kartoffeln, #Agriculture, #ArableFarming, #Potatoes, #Foto, #photo, #Natur, #nature, #Radtour, #Fahrrad, #biking, #Felsberg, #Chattengau, #Hessen, #Ederradweg, #fedibikes, @fedibikes_de group, @fedibikes group
Today I will cook...
Step 1/3
Place potatoes in a large saucepan, cover with cold water, and bring to a boil over medium-high heat. Cook for about 30 minutes or until tender. Drain them and set aside to cool for about 10 minutes. Peel the potatoes, then refrigerate them until chilled, for at least 1 hour. Lastly, grate them using the large holes on a cheese grater; reserve on the side.Step 2/3
Heat lard or butter and oil in a nonstick skillet over medium-low heat. When melted, add potatoes, sprinkle with salt, and mix well, coating the potatoes with fat. Then, gently press the potatoes using a spatula, molding them to fit the skillet. Cook, occasionally shaking, until edges are golden brown and crisp, about 20 minutes.Step 3/3
When one side is done, cover the skillet with a large plate and invert the rösti over onto it, then slide it back into the skillet to cook the other side of the fritter. Fry until golden brown, about 20 minutes. Lastly, transfer onto a cutting board, sprinkle with salt, and cut into wedges to serve.
You can do it with boiled potatoes too, but I prefer to do it with raw ones...
Andrea wished for a potato goulash for tomorrow's dinner, and as a goulash gets tastier and better when you have it rest over night, I began to cook it this morning... and as she does not eat any meat since her covid illness I cook it without any sausages or bacon... but, tomorrow I'll add some Knackwurst for me in a separate pan.
It is a simple but delicious food.
Ingredients
4 big or 7 medium starchy potatoes (russets or yellow) (44 oz/1.2 kg) 3 medium yellow onions (14 oz/400 g) 1 clove garlic 2 large smoked sausages (I used skinless Polska Kielebasa) (14 oz/400 g) 2 tablespoons Hungarian paprika 1 teaspoon Paprika (I use Badia paprika/pimenton or add more Hungarian) 2 teaspoons vinegar (any kind will do) 1 tablespoon tomato paste 1 teaspoon marjoram 1 3/4 teaspoon caraway seeds, ground medium-fine with mortar and pestle* 3/4 teaspoon coriander seeds, ground medium-fine with mortar and pestle or 1/4 teaspoon ground* 1/2 teaspoon sugar 1/2 teaspoon fine salt 1/2 teaspoon freshly ground pepper 2 bay leaves 1 bouillon cube (for 2 cups broth) 7-8 cups water (1 3/4 - 2 l)
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