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This is a special form of mashed potatoes, because part of the potatoes are fried in small cubes and then mashed with boiled potatoes, butter and milk. This gets the mashed potatoes bite and it is much heartier. 2 servings Ingredients:
500 g potatoes, peeled and washed
salt
1 tablspoon oil
100 g butter
milk as needed
nutmeg Preparation:
Cut ⅓ of the potatoes into 5 mm cubes, cut the rest into 1 - 2 cm pieces. Boil the pieces in...
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This is pretty much the simplest form of a German potato salad. Simply waxy potatoes, boiled, sliced and mixed with chopped onions, salt, pepper, vinegar and oil and marinate for about one hour. 2 servings Ingredients:
400 g of waxy potatoes, cooked the day before, peeled and sliced
1 small onion, cut into fine cubes
salt
pepper
oil
vinegar Preparation:
Mix all ingredients and marinate for at least one hour. Preparation time: 1 day...
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I like to eat my spinach with a chopped garlic clove, which is optional.
Of course you can do this with the German standard dish spinach, sunny side eggs and boiled potatoes, but should increase to 500 g of spinach. For 2 servings as a side: Ingredients:
400 g spinach leaves
salt
100 ml (3,38 oz) cream
1/2 tablespoon food starch
pepper
nutmeg Preparation:
If you use frozen spinach, thaw at low heat. If it is fresh, wash and put it...
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This is not a classic Spanish menu, but a compilation of a series of starters, all served at the same time.
In my previous blog, I've always packed such things together in one post, now I prefer individual recipes for each dish and a number of links to all.
With these compilations, changes can always occur. Therefore, this post is updated from time to time again and again. Meatballs in tomato sauce
Chicken breast in sherry
Kidneys in...
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Meatballs in tomato sauce are known around the Mediterranean. In Mediterranean France, I can not name a specific dish now, but I'm sure there is a recipe as well. The farther east you go in the Mediterranean, the more it becomes a small pork sausage such as Cevapcici (Croatia/Serbia), Soudzoukakia (Greece) or woman's thigs (Turkey). How that is handled in North Africa, I can not say. In any case, balls are the preferred form in Italy...
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Chicken in sherry also belongs to the sort of tapas that were discovered much later. Depending on how much sauce is cooked, it's not that easy to eat with a toothpick. You need a knife and fork and a piece of bread or a spoon.
In addition, the preparation must pay particular attention to the meat. If it is not fried through, you can quickly make the acquaintance of salmonella, is it too through, it can get dry very quickly....
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Kidneys in sherry are a typical tapas dish of the newer generation, as tapas was no longer just a sheet of bread spreaded, so there were also warm dishes that were served with a toothpick to a drink.
I like to use pig kidneys, as they are the easiest to clean. Split lengthwise, cut into four pieces and then cut out the pieces of fat with a wedge cut. Then water for 30 minutes with change of water until the pee taste is gone and they...
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The original is actually, prunes in Serrano ham. The plum was damp (who is under 21, please do not read further), but the ham was quite dry by the roast. Last time, I ate a jamon iberico with enough fat to cook it with, but that was an action that was over quickly. So Pancetta or Bacon was the choice I made in favor of Bacon. Since it is already cut ready, the recipe was quite simple. A bacon pack has 8 slices, so how do you pack...
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Pinchos mureros are mostly made from pork tenderloin these days. Is this a late revenge on the Moors, who were Muslims? In any case, the skewers also taste very good with tender beef and lamb. The seasoning is typically Arabic with cumin and sometimes with Ras el hanout. As part of a tapas plate Ingredients:
200 g pork tenderloin, cut into strips
1 tablespoon olive oil
salt
1 garlic clove
pepper
1 teaspoon cumin seeds
possibly 1...
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Make salt almonds homemade? What drives the Jo again for a nonsense, they are ready to buy in every supermarket. Quite simply, they are only to buy with the annoying brown skin and that is not a pleasant mouthfeeling for me. So the skin has to be removed from whole almonds, after which you can fry it gently in olive oil with salt. A decent serving, which fits the tapas evening and there is enough left to accompany the subsequent...