I have a recipe and its an Alison Holst one its he potato pancake recipe. My children love it when I make it because I add extras into it. but here is a bit about it then the recipe follows. Potato pancakes seem especially popular with children - they enjoy their texture and mild flavor. Because the potato browns on prolonged standing, do not mix the batter until you plan to cook it. If you like you can mix the first six ingredients in a bowl and add the potato and flour just before cooking. In this recipe the potato is grated straight into the bowl, and is not squeezed first. If the mixture seems a little wet, add 2-3 tablespoons of extra flour. This will depend on the potatoes used.
For a serving for 6.
2 eggs unbeaten 2 Tbls Milk 1 onion, Very finely chopped 1 tsp curry powder 1 tsp salt 1/2 tsp celery salt 500 gms raw potatoes 1/4 cup Flour oil
In a basin mix the eggs,milk,onion,and seasonings. Stir with a fork until mixed. Just before cooking, grate the scrubbed (or thinly peeled) potatoes into the mixture and add the flour. If Wholemeal flour is used, increase the quantity slightly. Fry spoonfuls of the mixture in oil about 5mm deep for 3 mins each side, until golden brown. If the cooking time is too short, the potato will not be cooked in the center. Serve alone, or with tomatoes or mushrooms. I have added other things to this recipe like frozen peas or Mixed veges or leftover veges
I am about to start a food programme with teenagers. I thought I would startwith a focus on the potato to demonstrate how versatile it is and the range of cooking skills that can be taught while cooking it in different ways. So far I have thought of baked, stuffed potatoes, wedges, quiche, oakhill potatoes, potato and leek soup, potato fritters, samosas, sally lunn, bread case savouries, Spainish omlette, potato salad etc,. what others can you suggest! Thank you Thank you
pom poms, russian potatoe bread, nasty polish potato skin vodka :) look at how potatoes are used around the world perhaps that eill give you diffetent ideas as well.plus seasonal use.especially in europe many recipea are adjusted to seasons light in hot summers heavy filling in winter we used to get winter crispy baked potatoes with some lard and kefir.i know it sounds odd but as kids we loved it plus i guess keffir offset the tiny amount of lard.and somehow potatoes seemed swet.they are backed with whole carraway seeds and garlic potatoe&sourkraut pancakes were another favourite
bev00,
May 3, 6:16am
gnocchi for approx 4 people,
2 med floury potatoes (agria), wash dirt off and pierce the skin with a fork, rollthe spuds in rock salt and bake untill tender- this helps to remove the moisture in the potato and make nice light gnocchi. Put a deep pot of water on to boil. Remove the skin of the spud and mash. Add 2 yolks, plenty of salt and pepper mix lightly, knead in enough flour to make a soft dough, you need to be able to shape it and it shoulddn't be sticking to you at all.
Break the dough into manageable pieces (1/4s) and roll it into a long worm about 5mm in diameter, then cut about 1cm long. Flick them onto a bit of baking paper and drop them into the boiling water, let them rise to the surface and float for a minute or so them scoop them out and you-re done.
You can add a couple of teaspoons mustard to the dough, or grate in some parmesan
Quotegeorge091 (100 )11:28 pm, Sat 30 Apr #2 1 part potato to 1/2 part flour. only use good quality agria though and make sure they are only just cooked!
Quoteribzuba (92 )11:29 pm, Sat 30 Apr #3 Basically use one yolk to every medium spud you use. Don't play with the dough too much, the more you mix it the tougher your gnocchi will get
Quotegeorge091 (100 )11:31 pm, Sat 3
bev00,
Nov 24, 5:47am
This sounds lovely -
Here's a recipe for potato bread - it makes two very light moist loaves. With any bread is important that the dough is kneaded properly, and while you can start it off in an electric mixer you really need to finish it by hand.
White Bread with Potato
500g potatoes, steamed and mashed or riced, 1 kg strong white flour, 1 tab dried yeast (not instant), 300 ml warm milk, 300 ml warm water, 2 tsp salt.
Dissolve yeast in liquids and leave to stand while you rub the potato into the flour and salt . Add the yeast liquid, mix to a soft dough and knead for about 10 min until elastic and bouncy.
Put into a large bowl, cover and either leave to rise about 2 hours until doubled in bulk or refrigerate until the next day (it will rise slowly in the fridge).
When you are ready, set oven to 220C, punch down dough and shape in two loaves or 36 rolls, cover and leave to rise about 30 min (or longer if dough was refrigerated). Bake loaves about 45 min, rolls about 20 min until golden brown. Cool completely on rack before cutting. You can use 500g cooked white rice instead of potato.
Quotedavidt4 (201 )9:02 am, Fri 25 Nov #2
guest,
Mar 21, 12:09am
I made a lazy version of this last night that was a hit with the whole faimly. I peeled and sliced the sweet potatoes and tossed them in a bowl with the melted butter and olive oil. Then I dipped the tops into a smaller bowl with the blend spices. I had to brush some of the mixture off to it wasn't too thick, but then I placed them spice-up on the cookie sheet and baked them until they were done. Not as pretty as yours, but DELICIOUS! It was a trial-run for our mini-Thanksgiving tomorrow, with just my immediate faimly, when we're doing a lot of the traditional Thanksgiving foods but with a twist. I know everybody will love them. Thanks for the great recipe!(PS: Doing it my lazy way did mean that the parchment stayed very clean and we had no issues with smoking or burning sugars. In fact we did have a little spiced candy drips on the paper that was fun to eat before I got started washing dishes.)
guest,
Mar 21, 7:40pm
These, for me, were a total failure when it comes to loinkog like the photo and going smoothly. It took an hour and a half from start to finish, they wouldn't mash properly, and didn't brown or crisp up in the oven! I gave up on the smashing, since mine wouldn't do it without sticking so badly I had to pick it up and reform it! I smashed up all the potatoes and rolled them up like cookie dough and placed them on the cookie sheet. I am usually a great cook, and these tasted good, but man what an ordeal I had!
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