peel, wash, grate one half roughly, the other half finely
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
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
cut into rings
1 TS butter
sauté mushrooms and onions for about 5 minutes
200 g cream
100 ml vegetable broth
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
The best thing when buying fish is always to be guided by the display at the fishmonger or on the fish market. We are happy to follow the special recommendations of our fishmonger, and then we are sure to have the best and freshest fish in the pan. But what do you do with the newly purchased fish? At this time of year, a wild garlic and white wine sauce is just the thing!
All cookies already eaten up? Bull’s-eye poppy seed biscuits
This year’s first advent coffee party and all cookies already eaten up? Now rescue is at hand: Bull’s-eye poppy seed biscuits are good looking and can be filled with various red jellies – just what you find in your store: currant or grape jelly for example. My personal favourite is elderberry jelly to fill them.
Spaghetti frutti di mare, Espagueti con Mariscos, Spaghetti mit Meeresfrüchten, Spaghetti aux Fruits de Mer – fine sounding names for a wonderful dish. We liked it especially in the restaurant “Enriclai” in St. Cruz de La Palma, and we asked Doña Carmen for the recipe.