This is really another potato omelette version, this time German style. It is my husband’s birthday and I fancied making a fry-up of some kind for breakfast.
I found this video with an old DDR (German Democratic Republic) recipe. No German language skills required. 😉
I used our own eggs, laid by our favourite Cream Legbar hen Ginger. It’s her way of wishing hubby a happy birthday.
The recipe is very easy to make, the ingredients are cheap and hubby really liked it. So a winner all round!
Sorry about the shortness of this blog, but gotta dash. Things to do, people to see…
I suppose the title should be “Real Catalonian omelette”, but sticking with the EU theme I decided to use Spain. Apologies to my Catalonian friends
For us at home “Spanish omelette” has always meant throwing everything you can find in the fridge in the frying pan with a few eggs – peppers, peas, sausages, oh and yes, a few potatoes too.
So it was a surprise to find that a real Spanish omelette only has very few ingredients: Potatoes, onions, oil, parsley, eggs and seasoning. The recipe is from the BBC Goodfood page and can be found here.
- 500g new potatoes
- 1 onion, preferably white
- 150ml extra-virgin olive oil
- 3 tbsp chopped flatleaf parsley
- 6 eggs
- Scrape the potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.
- Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).
- Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
- When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.
The huge amount of oil freaked me out a bit, and I used tons of kitchen towel to gat rid of access oil. I suppose in future I might try parboiling the potatoes rather than frying them … although that may not be the Spanish way!
I should have used a smaller frying pan for the actual omelette because it came out much thinner than in the recipe picture.
Still nice though.
I prefer omelette cold, but today we had it hot with asparagus and salad.
These are little open pasties that are sold everywhere in Finland, supermarkets and cafes a like. But they are always best when baked at home.
1 ½ tsp salt
400ml fine rye flour
100ml plain flour
(1 tbsp vegetable oil)
300ml pudding rice / or I sometimes use Arborio rice too
1500ml full fat milk
2 ½ tsp salt
Butter (melted) & milk
I often prepare the filling the night before so it has cooled down to use in the morning.
Bring the milk to boil, add rice and boil about 15 minutes. It will still be a little bit runny when turning the hob off but it will settle, once cooled down a bit add the salt.
To make the pasty mix plain flour, rye flour, water and salt together – if it feels very dry little bit of oil can be added although I never do. Transfer the dough to well-floured surface and roll it into a long sausage shape. With a knife cut approximately 25 slices. Roll each one into a ball. With a rolling pin roll each one into a thin round shape, approximately 12 centimeters wide. It’s useful to cover other dough balls with cling film or a dish so they don’t dry too much.
Once you are ready to assemble the pasties and the filling has cooled down mix one egg into the filling.
To assemble to pasties put filling in the middle of each round shaped wrap, leave space on the sides. Then lift the sides to make an oval shape open pasty – with your fingers pinch the pasty to encase the filling.
Melt butter and mix little bit of milk in.
Bake in 300℃ (or any high temperature if your oven does not reach this) for 8 to 10 minutes until golden brown. Once Karelian pasties are baked they are hard, when you remove them from the baking sheet brush them with the melted butter / milk mixture and pile together in a dish with a lid. Leave for 15 minutes to soften the pasties.
They can be served on their own, or with any topping you like.
Schnitzel can be made with different meat – veal, pork, chicken or turkey. (Probably more exotic meats too)
I’m ashamed to admit that this German had never cooked Schnitzel before – but today was the day. I had planned to buy chicken breasts, but then I was tempted by pork chops … thereby turning Hühnerschnitzel into Schweineschnitzel.
Here is the recipe I followed.
Making Schnitzel was easy enough. Tenderising the meat by bashing it flat to a thickness of 5mm was fun and very therapeutic. I don’t have a tenderiser, so I used a rolling pin. Keeping the meat between sheets of waxed paper is important, as the meat gets quite sticky.
Breading the meat was no problem: egg mix – flour – egg mix – bread crumbs.
I used plenty of oil for frying. Because the meat is so thin, it only takes a few minutes to cook. Don’t let the oil get too hot, so the breadcrumbs don’t burn.
I decided to serve my Schnitzel with fried potatoes and asparagus from our allotment.