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Recipes
#11
Yes, back to food. The potato cakes sound delicious. I always wondered how potato cakes are made. Now I know.
This would be easy. If I want to boil potatoes I can make more than I need and turn some of them into potato cakes.
I can add whatever seasonings I like.

I bet they are good with fish or as a side dish to a red lentil stew.

Would potato flour work. I bought some and so far I have used it for pancakes. It is pretty think and I might need to add liquid of some kind.
Corn flour is light and would give a different taste. It might be fun to experiment.
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Catherine

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#12
I don't know if potato flour would work. It has to be a flour which contains some gluten -I think -in order for the mix to bind together.
I forgot to mention. For the potato cakes plain white flour is needed, not a self-raising flour.

It's important when preparing the mashed potato that you shake the boiled potatoes about in the pan a little bit over the switched off electric ring (or standing on a turned off gas ring) to make sure they are nicely dried off before mashing them. If they are wet, the mix becomes too sticky and they don't brown as easily or have the right texture.
Misty liked my potato cakes! She got a little bit as a treat sometimes.
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#13
I see what you mean about the gluten. Other types of flour wouldn't work.  I know when I add corn flour or oat flour to a recipe I can only substitute a 1/2 cup in a two cup recipe.


Now all I need is a quiet evening of cooking so I can try this out.

I will post one of my recipes tomorrow if all goes well.
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Catherine

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#14
I'd never actually thought about it before, but apparently having beetroot on a burger only happens in Australia. Is this true?
If so, you people don't know what you're missing
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#15
Quote:I'd never actually thought about it before, but apparently having beetroot on a burger only happens in Australia. Is this true?

If so, you people don't know what you're missing
I have never heard of it and I never thought of it. Would it be pickled beets or regular cooked beets?

I might want to try using beets in more ways. We use pickles, but cucumbers don't really agree with me. Beets would taste good.
They certainly add colour to a meal.
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Catherine

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#16
I really like beetroot and would have it with anything. I prefer the natural boiled beetroot to the pickled one. It's nice sprinkled with a little salt and pepper.
I am reminded here of the winter we got deep snow, and I tracked with two dogs three miles or so to the village store to see what supplies they had. The supply trucks couldn't get into the village. The only bread they had was the white rolls that are half baked and you cook them up again in the oven. The only vegetable was BEETROOT Smiley4  It came in sealed packs so was 'longlife' but I bought 3 or 4 packs and ate a lot of hot beetroot sandwiches on hot crusty rolls for a week or so until the snow melted.
Strangely enough, that experience didn't make me bored with beetroot! lol
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#17
Bubble and Squeak recipe (cooked and eaten by me many times)

Chop some cabbage into quite small pieces and steam or lightly cook, with a little salt in the water -not much. Then drain off any excess water (or drink it which is what I do)
Shake the cabbage a little bit in the pan over the heat so it isn't too sopping wet.
Boil some cut 'old' white potatoes with a little salt until ready, then drain off all the water and shake these over the heat until they are a little more dry (the drier the potatoes are before mashing, the more likely they will brown later.)
Don't use new or waxy potatoes or it will turn gloopy. I find the best ones are Desiree or King Edward.

Mash the potatoes maybe with a little butter. Then mix in the cabbage well, and add black pepper and check if it could do with a pinch more salt. Finely chopped garlic can be added or grate a little onion into it.

Let the mix cool down

Lightly flour a board and make patty shapes (which can be as small or large as you like), and roll them lightly in the flour. Then shallow fry or bake in hot oil until browned.
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#18
Now that sounds tasty and would be very filling. I don't know my kinds of potatoes that well , but we have potatoes that we call baking potatoes. They are bigger and I think they would work. They are so different from the new potatoes. You are right, the new ones would turn gloopy. I always remember that we couldn't mash the new spring potatoes. They were boiled and eaten with a little butter.

I like beets, but I seldom have them. I don't know why not. They are always available and sometimes very cheap.
I like them boiled, but I really like pickled beets. Beets are good in a proper borsch. It is the one soup I don't make. It never turns out good. I have eaten beets raw. They were shredded with lemon juice and seasonings. I don't have the recipe, but they were tasty.

I wonder what else we can make from beets. In the fall they go on sale and I can get 10 pounds for $2.00. I really need to start buying them and using them. I could freeze them like the squash and carrots. I wonder if beets and squash would make a good soup together?
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Catherine

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#19
Here are some of my favorite vegan recipes:
https://www.aboutannella.com/vegan-fettuccine-alfredo/
https://www.aboutannella.com/mexican-pizza/
https://www.aboutannella.com/crispy-kung...uliflower/
https://www.aboutannella.com/pear-and-wa...nd-savory/
https://www.aboutannella.com/vegan-water...poke-bowl/
https://www.aboutannella.com/spicy-peanut-thai-noodles/
https://www.aboutannella.com/pumpkin-soup/
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#20
Welcome to the forum. I had forgotten that we did a recipe thread. We must keep this going.

You have some interesting recipes there. I love pumpkin soup, but I never thought of combining carrot and pumpkin. I was thinking of mixing carrot and butternut squash. I must try carrots with the pumpkin. I heard that coconut milk is good in soups. I was thinking of trying it. Pumpkins are ripe right now so I am busy making soup. 

I will have to look all the recipes over and see which ones I want to make.

I think we should get back to posting recipes again.
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Catherine

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