Tag: potatoes

Fondant Potatoes Recipe

Ingredients (2 servings):

  • 3-4 large potatoes
  • 2 tablespoons vegetable oil
  • salt and freshly ground black pepper to taste
  • 50 g butter
  • 2 sprigs thyme
  • 200 ml chicken or beef broth

         

Preparation method:

  1. Cut off ends of the potatoes, stand potatoes on end,
  2. Cut each potato in half crosswise into about 5 cm long.
  3. Peel potatoes from top to bottom using a knife to transform the potatoes into cylinder-like shapes.
  4. Put the potatoes into a bowl with cold water for a few minutes, then take them out and pat them dry with paper kitchen towels.
  5. Heat the oil in a heavy bottomed frying pan.
  6. Add the potato pieces on of their flat surfaces facing down, season them with salt and black pepper, and fry over medium-high heat until nicely browned.
  7. Flip the potatoes onto their other flat sides, season with salt and pepper again.
  8. Remove the oil from the pan, add the butter and thyme sprigs, and fry the same as their other sides.
  9. Transfer the potatoes to an ovenproof dish and add the stock.
  10. Place this dish into the oven preheated to 200 C and roast the potatoes half an hour until the potatoes are cooked in their insides.
  11. Serve the potatoes hot and spoon the melted butter from dish over them.

Lohikeitto – Finnish Salmon Soup Recipe

Ingredients (4-6 servings):

  • 500 g salmon fillet
  • 50 g butter
  • 1 large onion
  • 1 l fish stock, or other stocks, or water
  • 3-4 potatoes
  • 2 carrots
  • 1 bunch of fresh dill leaves
  • 200 ml heavy cream
  • 1/4 teaspoon allspice
  • salt and pepper to taste

Preparation method:

  1. Skin the salmon fillet and cut them in 2 cm cubes.
  2. Slice the carrots.
  3. Peel and dice the potatoes.
  4. Chop the onion.
  5. Chop the dill leaves.
  6. Melt the butter in a pot and saute the chopped onions for about 5 minutes, until softened.
  7. Meanwhile, prepare the stock: cook the mackerel in about 1-1.5 litres of water for about 10 minutes until the fish is cooked through.
  8. Reserve the fish for separate consumption, we’ll use only the stock for the recipe.
  9. While the leeks are cooking, put 5 cups of water and the reserved fish skin in a saucepan and bring to a boil, turn down the heat and simmer gently for 10 minutes.
  10. Add to the pot the salmon skin, cubed potatoes, sliced carrots and the fish stock.
  11. Cook for 10-15 minutes, until the potatoes and carrots are cooked. Remove the salmon skin.
  12. Add to the soup pot the cubed salmon, the cream, half of the chopped dill and cracked allspice.
  13. Bring back to boil and simmer over low heat a few minutes, until the fished is just cooked. Season with salt and freshly ground black pepper to taste.
  14. Serve hot with some extra chopped dill on top.

Winter Holidays Snowman Recipe – Hungarian Potatodumplings stuffed with Fruits

  

Ingredients:

  • 1/2 kg potatoes
  • 1-2 oranges
  • a cup of preserved sour cherries
  • about 15-20 g flour depending on the type of the potatoes
  • 100 g coconut flakes
  • 1 egg
  • 1 tablespoon salt
  • 1 handful of cloves
  • 1 persimmon
  • dried herb sprigs for the brooms
  • wooden skewers


Preparation method:

  1. Cook the potatoes with their skins on until cooked and soft.
  2. Skin the potatoes and mash them using either a press, a masher or other device to your liking.
  3. In a large bowl add the mashed potatoes, the egg, the flour and salt.
  4. Mix together thoroughly until there are no more lumps and forms a dough.
  5. Clean the oranges of their rind and cut the slices in two.
  6. Remove the preserved sour cherries from the jar to drain their excess liquid.
  7. With floury hands take a piece of the potato dough and form a round shape. For the orange slices, these rounds will be a bit larger than for the cherries.
  8. Place one fruit piece in the centre of these rounds and carefully shape a ball of dough around the orange/sour cherry middle, covering them completely.
  9. Bring salty water to boil and carefully place the dumplings in this pot.
  10. Cook over medium heat for about 3-5 minutes until the dumplings are cooked and are floating on the surface. Turn off the heat and cover them with coconut:
  11. Lay the coconut flakes in a larger saucer. A few dumplings at a time place them in this coconut flakes saucer and shaking gently try to move the balls around the plate to be covered completely by coconut.
  12. Let them cool down for an hour or so.
  13. When cooled assemble the snowmen: place two bigger balls with oranges for the bottom ones and a smaller – sour cherry one for the top.
  14. Ornate with cloves for the eyes and buttons.
  15. Cut some small pieces of the persimmon for the noses and attach them using toothpicks.
  16. Add the herb sprigs as their brooms.
  17. For their hats, I used some red caps of small rum essence bottles.
  18. Make sure you stick the end of the skewers into something that can hold the snowmen in balance / upwards. I used a cardboard box.