Hey, tanks!
Well, I just play around when I feel like having a tasty snack. Most of the time it’s either something with noodles or something with rice… or a new way of serving coffee (I once put a real banana in a blender with coffee, just to see… 
), so very simple stuff. Honey actually works great with curry and juniper berries are the seeds of that little coniferous tree and they look like allspice. It’s just a regional flavour and their only fault was that they were at the crime scene. 
If you ever come across them, they’re good with stews and that kind of dishes. Then you form small and thin patches the size of a steak, just finner. Fry until gold or brown, whichever you prefer. Serve with sour cream if you can find some. Priceless. You have no idea how much joy can come out of ten potatoes, an egg and a pinch of salt. Bigger, whole-pan versions are great platforms for stew. Sometimes I would play around with that, too. The best is with sausage and pickles and some paprika (kinda like goulash).this works better with fresh mozarellaI thought it was impossible to do something bad with ricotta, too, but I managed. I cooked some cherry tomatoes in olive oil until they burst, added garlic and fresh basil and ricotta and mixed it all with cooked pasta. It turned to cement. I had to eat it anyway, because we can’t afford to throw food away these days, but I won’t be making it again.
Betsy
*Oooohhh…I love potato pancakes! I always fail at making them though. I will have to give this a try.Hey, tanks!
By the way, speaking of regional flavours, if you’d like something fast and easy and tasty for autumn evenings, you might want to try the traditional Polish potato pancakes. You just grate some potatoes (a lot, actually, because people eat them like there’s no tomorrow, so tasty they are), throw in an egg (just one egg for even 10 potatoes, really), some salt. The funny part is you kinda have to do mix the ingredients with your own hands, so have fun.
*You don’t live that far from me, ya know…you could send me a package of these…I’m sure they’d arrive ok.I would never use Splenda in bars, cakes, cookies by itself (yukky texture) but the splenda/brown sugar blend, combined with the 1/2 organic sugar, cuts down on the carbs while keeping a nice texture.
I have used something called Natur Baker’s Blend, not yet widely available, which is low carb yet has essentially the same results as sugar in cookies, bars, etc. It is quite expensive, and has a bit of a problem with caking (easily fixed), but I have had terrific results. It should be available more widely within a year.
I did go ahead and make the oatmeal bars last nightCame out nicely!
Ah, that’s a bit of a different thing! Literally, we call them “potato pies”. We grate them on a vegetable grater, same like carrots for some salads, so it’s just raw potato crumbs glued together by a bit of egg. I have a bit of a problem with them too, but the trick is to use small fire and a tolerant pan and make the pies thin but not too thin. If they are too thick, they will taste raw and if they are too thin, they will be greasy. I think it probably just won’t work the first couple of times one tries, but after that it’s okay. I cheat by using deep fat and a grilling pan, but some people add flour (IMHO they taste better without). BTW, we also have an apple version, but that’s more like real pancakes with just apples added into the dough (and lotsa sugar on top).Oooohhh…I love potato pancakes! I always fail at making them though. I will have to give this a try.
Hey, here’s a trick though that I learned, and they’re not quite pancake-ish, but they are a nice spin to them. Take the mashed potatoes that are already done in your grocer’s freezer or in the dairy section. (do you have these by you?) And, you mix Japanese breadcrumbs and some sour cream in a bowl with the mashed potatoes…and then make into pancake looking circles on a griddle. MMMMM! These are as close as I can get, chev. I don’t understand what I do wrong, but they always come greasy and gross!
Thank you Mr & Mrs Beachcomber. lol Seriously, I now see why my mashed potato ‘cakes’ would fall apart sometimes…I forgot the egg mixture!..that’s what it needs to bind it and keep it in the circle shape. I have never done that part.
Our Polish version is pretty much the same, except we use grated raw potatoes instead of mashed ones and the egg goes right in instead of dipping.Thank you Mr & Mrs Beachcomber. lol Seriously, I now see why my mashed potato ‘cakes’ would fall apart sometimes…I forgot the egg mixture!..that’s what it needs to bind it and keep it in the circle shape. I have never done that part.
You should post a pic of this, for us all to see your masterpiece. This sounds heavenly, chef chev.Our Polish version is pretty much the same, except we use grated raw potatoes instead of mashed ones and the egg goes right in instead of dipping.
I do these with sweet potatoes/yams, we call them latke probably because that’s what my Jewish dad calls 'em. Grated sweet potato, egg, nutmeg, salt and pepper. Served with cranberry relish and sour cream or greek yogurt they are delish! One of our Friday Lenten standards.
I would have to wrestle them away from my husband (they don’t last long around here!)You don’t live that far from me, ya know…you could send me a package of these…I’m sure they’d arrive ok.
Make extra…I would have to wrestle them away from my husband (they don’t last long around here!)
I can imagine, they sound delish!I am so going to try this with the sweet potatoes. Also, you can make the latkes with zucchini, a little flour and egg to bind them together, and fry them down. These are a good way to get kids to eat veggies, too. My son inhaled them even when he was going through a ‘hate vegetable’ phase.
Cranberry relish, really? I will have to try this. I don’t know about that, but the greek yogurt would be wonderful with it, I bet.
Oh weird! This sounds like something I would make lol. I wonder what made it turn out cement-like?I thought it was impossible to do something bad with ricotta, too, but I managed. I cooked some cherry tomatoes in olive oil until they burst, added garlic and fresh basil and ricotta and mixed it all with cooked pasta. It turned to cement. I had to eat it anyway, because we can’t afford to throw food away these days, but I won’t be making it again.
I’m wondering if the pasta, and the acid and dairy combo with the ricotta.
