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| Articles about Rosti |
| Main Course Recipes : Schnitzel Paniert, Rosti & Rotkohl | | 2008-01-07 00:55:00 | | Ingredients :4 very thinly sliced pork steaks2 eggsOne half cup milk1 cup flour1 tsp. black pepperOne half tsp. paprikaPeanut oil for deep-fryingPreheat oil in deep fryer to medium heat. Make a wash by blending well the eggs and milk. Mix flour, pepper and paprika and place this on a sheet of waxed paper. Dip the steak in the egg wash, making certain that it is thoroughly covered. Now put the steak in the flour mixture, coating both sides. Shake off excess. Deep fry in hot oil for 15 minutes or until meat is no longer pink.Tips : Use your favorite egg substitute and low fat milk. If you cannot find thin cut pork steaks your local butcher should be able to cut some for you. RostiIngredients :2 lbs. russet potatoes1 cup olive oilSalt and pepper to taste1 Tbsp. parsley flakesPreheat oven to 350 F. Cut the potatoes into chunks about one inch thick. Dip potato chunks in the olive oil. Sprinkle with salt and pepper and place cut side up in roasting pan. Bake for 25 minutes or until fork inserted in a piece shows it is tender. Place in a serving dish and sprinkle parsley flakes over the top.Tips : You might be able to get away with non-stick spray instead of olive oil; however, olive oil is supposed to be better for you than other types of cooking oil. RotkohlIngredients :4 cups shredded red cabbage1 cup thinly sliced onion1 and one half cups waterOne half cup vinegar (omit this if using an aluminum pot!)Mix cabbage and onion, place in 4 quart or larger pressure pot with water and vinegar (see note above). Cook at 15 lbs. pressure for 15 minutes. If you don't have access to a pressure cooker, then use a Dutch oven or large pot with a close fitting lid and cook the cabbage until tender, adding additional water as necessary.Tips : Not much room for improvement here. | | By: Cooking is Easy | | |
| | Bacon & egg with thyme & potato rosti | | 2007-04-07 14:13:04 | | Never has savoury food been so appealing to me. For years and years I've had a sweet tooth and although I'm not about to denounce all sweet food, I must admit that its savoury ally has been ambushing me in an attempt to beat me down and win me over. And on the breakfast front it has worked. Our lazy (or not so lazy) weekends usually begin with a large main meal size brunch and like today, we ended the day with a simple soup - fennel. Apart from a little light snacking during the day this pretty much does for us until the morrow. When Dan flipped over the calendar to display April's offer, I yummed at first sight. I had to make this bacon & egg with thyme & potato rosti. A right fancy fry up.Bacon & Egg with Thyme & Potato Rosti6 good sized potatoes, like desiree1/2 of a white onion2 or 3 sprigs of thymeBaconEggsBoil the unpeeled potatoes for 8 minutes. Remove from heat and allow to cool until comfortable to handle. Peel the potatoes then grate into a large bowl. Chop the onion and the thyme finely. Mix into the potato and season well. Melt some butter with some olive oil in a 23 centimetre frying pan. Place the potato in the fry pan and pat down. Cook on medium for 15 minutes. Flip and cook on the other side for another 15 minutes or until golden brown. While the second side is cooking, grill the bacon. In the last few minutes poach the eggs. Serve with fresh leaves of thyme and a grind of pepper. | | By: Daydream delicious... | | |
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