Rösti with bacon and mozzarella
Preparation time: 60 minutes
Portions: 4
Difficulty level: medium
INGREDIENTS: - 600 g potatoes
- 4 mozzarella balls
- 2 eggs
- 4 slices raw smoked bacon
- 1 onion
- 2-3 tablespoons wheat flour
- ½ (one half) bunch of chives
- salt
- pepper
- oil
PREPARATION:
1. Chop bacon finely, fry in a dry pan. Remove with a skimming spoon onto parchment
paper, drain. Peel the onion, chop. Rinse and dry chives, chop finely. Peel the potatoes,
grate them on a grater with large holes. Squeeze well.
2. Mix the grated potatoes with the eggs, flour, onion and bacon. Season the mixture with
salt and pepper to taste. Heat up 2-3 tablespoons of oil in the frying pan and fry the
pancakes in batches until golden brown. Drain off the fat.
3. Place a portion of the pancakes on the plates, forming a pyramid. Place a ball of
mozzarella on each pyramid. Decorate with chives.
Yeast dough with kabanos sausages
Preparation time: 100 minutes
Portions: 12
Difficulty level: difficult
INGREDIENTS: - 850 g potatoes
- 250 g each of flour, leek and carrots
- 300 g kabanos sausages
- 20 g yeast
- 5 eggs
- 1 onion
- 150 ml milk
- 150 g each of herbed and gouda cheese
- 100 g 30% cream
- 1 tbsp sugar
- oil
- salt
- pepper
PREPARATION:
1. Pour the flour into a bowl. Add 5 tablespoons of oil, 1 egg, sugar, a teaspoon of salt and
yeast dissolved in milk, knead into a dough. Set aside for 45 minutes. Peel the potatoes, boil
for 20 minutes. Cut peeled carrots and kabanos sausages into slices, leek into rounds. Peel
and chop onions. Fry the vegetables with the kabanos sausages in a little oil. Pour off the
potatoes, cut into slices.
2. Knead dough briefly, roll out. line the cake tin. Set aside for 20 minutes. Top with
vegetables and kabanos sausages. Pour with cream mixed with 4 eggs, grated gouda,
cheese, salt and pepper to taste. Bake for one hour at 200°C.
Noodle rolls with cabbage
Preparation time: 90 minutes
Portions: 4
Difficulty level: medium
INGREDIENTS: - 6 cooked sheets of lasagna pasta
- 200 g each ham and red pesto sauce
- 1 small head of cabbage
- 250 g ricotta cheese - 400 g 30 % cream
- 1 onion
- 75 g grated parmesan
- oil
- salt
- pepper
PREPARATION:
1. Clean the cabbage and chop it. Peel the onion and dice. Cut up ham in the same way.
Heat 2 tbsp oil in a large frying pan. Fry the onions with the ham. Add cabbage. Fry for a few
minutes, stirring. Add the ricotta cheese, salt and pepper to taste, stir. Let the filling cool.
2. Mix the cream with the pesto and 25 g Parmesan cheese. Season with pepper. Place the
pasta sheets on a baking tray. Spread 1/6 of the filling on each. Roll along the short side, cut
into: 3 parts. Place the rolls in a casserole dish. Pour the sauce over them. Sprinkle it with
the remaining Parmesan cheese. Bake for 35-40 minutes at 200 °C.
ULUBIONE POTRAWY
Dip z tahini
Tahini to pasta ze zmiażdżonych nasion sezamu, dostępna w słoikach lub puszkach we
wszystkich supermarketach.
Składniki
4 łyżki stołowe pasty tahini
2 ząbki czosnku, rozgniecione z solą
sok z 2 cytryn
4 łyżki oliwy z oliwek
1 łyżka zmielonych nasion kminu rzymskiego
zimna woda do rozcieńczenia
posiekana natka pietruszki do dekoracji
Przygotowanie
Połączyć wszystkie składniki, dobrze ubijając. Najlepiej zrobić to w robocie kuchennym.
Dodaj tyle zimnej wody, aby uzyskać płynną konsystencję. Podawaj tahini ze świeżym
chlebem, ciepłym chlebem pita lub jako dressing do sałatek, grilla, ryb, a nawet do kanapek!
