(Potato Pancakes)
Potatoes (about 2 medium or 3 small)        ½ kg
Onion (medium)                                          1
Sea salt                                                       ¾ tsp
Freshly ground pepper                               to taste
Nutmeg (grounded)                                    to taste
Egg (large)                                                 1
Vegetable oil (for frying)                             1/4 cup
Coarsely chopped parsley (optional)         1 tbsp

•    Wash, peel, and coarsely grate the potatoes.
•    Place the grated potatoes in a cheesecloth and squeeze out as much of the liquid as you can into a bowl.
•    Let the liquid stand a few minutes, then carefully spoon out and discard the top layer of the liquid leaving the potato starch at the bottom of the bowl.
•    Add the potatoes back to the starch.
•    Grate the onion over the potatoes.
•    Add the salt, pepper, nutmeg, and egg. Mix them thoroughly.
•    Heat the oil over medium-high heat in a large pan, preferably nonstick, until it begins to simmer.
•    Drop about 1/2 cup of potato mixture into the hot oil and flatten with the back of a spoon. Fry, undisturbed,4 to 5 minutes on each side or until they turn golden brown.
•    Drain on paper towels, and serve hot with applesauce and sour cream, if you like. Garnish with parsley, if desired.


Eggs                    4
Sugar                   150g
Milk                      150g
Butter                   150g
Flour                     375g
Baking powder     2 tsps
Vanilla sugar        5g
Milk                      3 tbsps
Cocoa                  25g
Cherries (pitted)   300g
Flour                     3 tbsps
Corn starch          3 tbsps
Vanilla sugar         5g
Sugar                   150g
Milk                       35 oz
Butter                    100g
Liquid cream         200ml
Dark chocolate      160g

•    Beat eggs with sugar. Add milk, butter, flour, baking powder and vanilla.
•    Pour two-thirds of the cake dough into a greased rectangular oven safe dish.
•    Add milk and cocoa to the remaining dough and beat.
•    Pour the cocoa dough onto the regular dough.
•    Put strained cherries on the dough, slightly pressing on them. Bake in the oven at 180°C for about 30 minutes.    
•    Mix the flour, starch, vanilla, sugar and milk for custard. Cook it till it thickens.
•    Add butter to the cream. Put custard on the baked cake. 
•    Combine the cream with dark chocolate and cook the ganache. Pour on to the cake as the last layer.
Chill before serving. HH

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