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Polish Lowland Sheepdog - pons - pon the dog

 

 

Ulka - Le Clan MIKERO, France

 

 

International Recipe Exchange

 

 

 

 

We are featuring international potato recipes this  month

 

 

Potatoes Boulangère

Ingredients

  • 1 tablespoon unsalted butter
  • 2 tablespoons beef broth
  • 1 unpeeled large (3/4 pound) russet (baking) potato, scrubbed well and cut into 1/4-inch-thick slices
  • 1 onion, sliced thin
  • coarse salt to taste
 

Preparation

In a 1-cup glass measure combine the butter and the broth and microwave the mixture at high power (100%) for 1 minute, or until the butter is melted. In a small microwave-safe bowl or casserole arrange one third of the potato slices, drained, in one layer, top them with one third of the onion slices, and layer the remaining vegetable slices in the same manner. Pour the butter mixture over the potato mixture and sprinkle the top with the salt and pepper to taste. Microwave the mixture, three fourths covered with microwave-safe plastic wrap, at high power (100%) for 10 to 12 minutes, or until the potatoes are tender.

Serves 2 - Increase amounts as necessary

 

 

Kartoffelkrapfen (German potato croquettes)


To make enough for 4 people:

700g floury potatoes, salt, 1/2 tsp caraway seeds, 1-2 dessert spoons butter, 50g flour, 1 egg, freshly grated nutmeg, fat or oil for frying.

Cook the potatoes in enough boiling salted water, with the caraway seeds, until soft and tender. Scrape the skins while the potatoes are still hot and then mash or put through a potato ricer.

Add 100ml water, the butter and a pinch of salt in a pan and heat until melted. Add the flour and cook over a medium heat for about 1 minute. Put the dough in a bowl, add the egg and stir. Add the riced potatoes and mix thoroughly. Season with salt and nutmeg. Put the potato mixture into a piping bag with a round nozzle or a star nozzle.

Add fat to a deep fat fryer or a deep frying pan and heat to aroujd 160-170 degrees C. Lay out a sheet of baking paper and pipe out small croquettes (15-20cm long with a circumference of about 1-2cm). One by one, place the sheets with the piped potatoes carefully into the fat. Make sure you keep hold of the edges of the baking paper. After 10 seconds remove the baking paper. Fry the croquettes for about 2 minutes until golden brown.

Drain on kitchen paper.

 

 


Haluski - Potato Dumplings Recipe

 
Ingredients
  • 4 potatoes
  • 1 egg
  • 2-3 cups flour
  • 1 dash salt
  • 1 can sauerkraut
  • 1 large onion
  • 1 lb bacon

Directions
  1. Cut up bacon in bite size pieces and fry with chopped onion .
  2. Meanwhile, put on large pot of water to boil.
  3. Peel potatoes, cut and grind up in a blender (If the mixture is too dry
  4. to blend, add the egg).
  5. In a large bowl, gradually mix flour with potato mush until loose
  6. batter is formed.
  7. Put a large scoop of the batter on a flat surface (I use the bottom of
  8. a springform pan).
  9. Holding the flat surface in one hand, use a fork with the other,
  10. pushing finger-size dumplings in the boiling water (They will rise as
  11. they cook).
  12. Gently stir, so they don't stick.
  13. After the dumplings are all cooked, drain them in a large colander and put them in a large serving bowl.
  14. Drain sauerkraut in colander, under cold water, squeezing out excess.
  15. Add sauerkraut, cooked bacon and onion to dumplings.
  16. Mix gently.
  17. Salt and pepper to taste.
  18. (An alternate version is with the dumplings mixed with drained cottage cheese and melted butter. Very yummy too!).

 

Sweet Potato Pudding recipe

Ingredients:

3 medium sweet potatoes.
4 cups of whole milk.
1 cup of cane sugar.
1 can of condensed milk.
1/4 teaspoon of cardamon powder.
1 tablespoon of brown sugar.
1 tablespoon of unsalted butter
Blanched almonds and raisins.

Preparation Instructions:

Remove the skin of sweet potatoes and wash under running water. Then cut into small squares. Boil the whole milk in a heavy bottomed skillet on medium heat. Add sweet potatoes to the boiling milk and lower heat. Continue to cook until sweet potatoes are well done, stirring occasionally. Remove from heat and mash potatoes until smooth.

In a separate skillet, heat 1 tablespoon unsalted butter. Add blanched almonds and raisins and fry on very low heat until they turn light brown. Remove from skillet to a plate and set aside. In the same hot skillet, add brown sugar and cardamon powder, keeping heat low. Next, add mashed sweet potatoes along with condensed milk and sugar. Turn heat to medium, cook, stirring constantly until the consistency becomes desirably thick.

Remove from heat. Immediately transfer the dessert to a serving bowl and let set to cool. Garnish with almonds and raisins. Chill in refrigerator. Serve with a dash of heavy cream on top.

Baked Potato Soup recipe

Ingredients

4 large potatoes.
2/3 cups of butter.
2/3 cups of flour.
1 ½ quart milk.
4 green onions, chopped.
1 cup of sour cream.
2 cups of crumbled bacon.
5 oz of grated cheddar cheese.
Salt and freshly ground black pepper pepper, to taste.

Preparation Instructions

Bake the potatoes at 350°F (175°C) until fork tender.

Melt butter in a suitably sized saucepan.

Gradually blend in the flour until thoroughly combined.

Slowly add the milk to the butter/flour mixture, frequently whisking.

Add the salt and freshly ground black pepper; then simmer over low heat, stirring constantly.

Cut the potatoes in half, scoop out the center and set aside.

Chop half of the potato peels and discard the rest.

When the milk mixture is hot, whisk in the potato.

Add the chopped green onions and potato peel.

Whisk thoroughly, then add the sour cream and crumbled bacon and heat thoroughly.

Add the grated cheddar gradually until all has melted.

Serve.