08/02/2011 by D.

These sweet little potato cakes from Saxony in Germany can be eaten as either a filling pudding, supper or brunch.  NB this recipe makes quite a lot, you may want to halve it for the first go!

1kg potatoes
150g flour
1 tsp baking powder
500g quark
2 Eggs
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp grated lemon peel
2 tsp sugar
1 tsp vanilla extract
100g raisins
butter to fry

Peel, chop and boil the potatoes until tender.  Push through a fine sieve, potato ricer, or mash extremely well and leave to cool.

Stir the flour and baking powder into the potatoes, then mix in the quark.  Whisk the eggs with the salt, nutmeg, lemon peel, sugar, vanilla extract and raisins. 

Add the egg mixture to the potato mixture and knead the mixture to ensure everything is thoroughly combined, but don’t overwork it.

Flour your hands and the work surface, then shape the dough into a 6cm thick roll.  Cut off 1.5cm pieces and flatten each one slightly.

Heat a frying pan to a good heat, then turn down a little.  Melt 2 tsp butter in the pan and fry the little cakes for about 2 mins on each side until golden brown.  You will need to do more than one batch.  Adjust the amount of butter accordingly so they don’t stick.

Serve warm with cinnamon sugar and some fruit compote (stewed apples, pears, cranberries, apricots or bottled cherries).

These freeze well and make great quick breakfasts!

Posted in Supper, Butter, Raisins, Flour, Quark, Pudding, Brunch, Potato, Vegetarian, Lemon, Eggs, Recipe | Print | No Comments »

22/12/2010 by D.

Portabello mushrooms (2 each depending on size)
1/2 tsp butter per mushroom
1 slice toast per person
salt

Clean the mushrooms and remove the stem.  Heat a large frying pan (with no butter or oil) until very hot. 

Place a small piece of butter inside each mushroom, with a pinch of salt, then place in the pan, butter side up.  Cook until the butter begins to boil and the mushrooms are tender and juicy.  Serve on hot buttered toast.

Posted in Toast, Brunch, Mushroom, Vegetarian, Recipe | Print | No Comments »

15/06/2010 by D.

1 pack halloumi
1 tbsp smoked sweet paprika
1 mug olive oil (I use leftover sundried tomato oil)

Slice the halloumi thinly from the end of the block (about 2-3mm thickness).  Mix the oil and paprika together.  Layer the oil and halloumi into a jar or plastic container with an airtight lid.  Make sure all the halloumi slices are completely covered by the oil.  Store in the fridge.

Leave to marinate for up to a week, but at the very least 24 hours.  Then remove the amount you want to use from the oil and grill or fry until crisp.  Leave to drain on some kitchen roll.

Use as for bacon (I like it in a bap with a fried egg, crumbled into Salad Paysanne or Bacon and Egg pasta).

Posted in Paprika, Halloumi, Olive Oil, Brunch, Vegetarian, Bacon, Recipe | Print | No Comments »

12/06/2010 by D.

This is one of my favourite breakfasts.  I came across it in an Austrian 5* hotel.  The chef was in a little booth in the breakfast room, cooking to order.

1 cup chopped pancetta or streaky bacon
4 eggs
1 baguette, or 4 rolls (or weckerl)
1 tomato, thinly sliced

Fry the pancetta in a hot pan until crispy.  Turn down the heat and break the eggs into the pan, so that they are studded with crispy pancetta pieces.

When the whites are cooked, but the yolks still runny, use a spatula to cut the pan mixture into four and carefully lift out onto buttered rolls or split pieces of baguette.  Top with a couple of slices of fresh tomato (or some ketchup) and eat whilst hot.
 

Posted in Brunch, Eggs, Pancetta, Tomato, Recipe | Print | No Comments »