Potato cake with Brussels sprouts

Herzhafter Kartoffelkuchen mit Rosenkohl, Zwiebeln und Champignons

Potato cake with Brussels sprouts

February 27th, 2018 | main dishes

Winter still controlls Northern Germany! Well, hearty winter cuisine: The sprouts stew in spicy mustard cream, while the juicy potato pie is baking in the oven. Here we go with the recipe:

Potato cake with Brussels sprouts

(Serves 4 – preparation time: 40 minutes – cooking time: 50 minutes)

1.2 kg potatoes

peel, wash, grate one half roughly, the other half finely

2 onions

finely dice, preheat oven to 220° C

put potatoes and onions in a fine sieve or – better – use a cloth to press out the juice of the potato, save the liquid in a bowl, let stand until the potato starch dropped to the bottom, then pour off the liquid

1 TS flour

salt, pepper

3 eggs

mix with the potato starch and the potatoes, put in a round baking dish lined with baking paper

2 TS butter

sprinkle butter in flakes on the potatoes, bake 30 minutes at 220° C, and 20 minutes at 180° C

800 g Brussels sprouts

clean, boil in salt water for 10 minutes, chill with ice water

200 g mushrooms

brush, cut in half

1 onion

cut into rings

1 TS butter

sauté mushrooms and onions for about 5 minutes

Salt, pepper

season

200 g cream

100 ml vegetable broth

boil together

salt, pepper

nutmeg (freshly grated)

2 ts mustard

flavor, simmer for 5 minutes, warm Brussels sprouts in cream sauce

serve potato cakes with Brussels sprouts and mushrooms

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February 6th, 2018 | main dishes

Winter? Savoy cabbage!

To me, cabbage rolls belong to winter time such as asparagus and strawberries to the month of June. Savoy is full of vitamin C, iron, magnesium and vitamin B6. So all what you need to get healthy through the dark season. Let’s enjoy the winter!

June 23rd, 2018 | side dishes

Really wild wild herbs salad

What they sell on the domestic German markets as “wild asparagus” botanically is no asparagus. Of course wild asparagus exists, and I know it from my time in northern Spain, where we collected the wild asparagus in nature. Here in Germany, however, the flower sprouts of the Pyrenean Star of Bethlehem are offered under this term, mostly grown in France. And it is really delicious. Raw or steamed, it tastes very intense. For a wild herb salad a “snappy” enrichment.