A mild and creamy soup for a summer day.
Serves: 4 – 6 people
2 medium potatoes
2 small zucchini (600 g)
1 small yellow onion
1 clove of garlic
4 tablespoons olive oil
800 ml water
broth concentrate for 1 liter
400 ml coconut milk
salt and black pepper to taste
50 g almond flakes (optional)
chopped parsley for decoration
Peel potatoes and cut in small cubes. Wash and cut the zucchini in 3 cm big cubes. Peel the onion and garlic and cut fine. Sauté the onion and garlic in the olive oil and add the potatoes and zucchini. Add the water and the vegetable broth. Let boil for 20 min or until all vegetables are soft. Meanwhile toast the almond flakes until golden, be careful not to burn them. Mix the cooked vegetables with a hand blender, add the coconut milk and heat the soup up again. Mix smooth and add salt and pepper to taste. Decorate with the almond flakes and parsley.
It’s nice for breakfast, lunch or dinner!
Serves: 1 person (1 big rösti) Time: 30 min
50 – 75 g grated cheese
250 g potatoes (about three medium potatoes)
½ small onion
a handful fresh spinach leaves (about 50 g)
2 tablespoons butter
1 tablespoon olive oil
fresh or dried herbs to taste (for example marjoram)
salt and pepper
a dollop of sour cream to taste (optional)
Grate the cheese and then the raw potatoes, chop the onion, slice the mushrooms, and wash and dry the fresh spinach. Heat a 22 centimeter frying pan on medium heat/flame. When the frying pan has reached a medium temperature, melt 1 tablespoon butter in the pan and add a dash of oil, briefly twirling the pan around so that the butter and the oil get mixed together nicely (the oil helps to keep the butter from turning brown). Then squeeze the water out of the grated potatoes and spread it out quickly and evenly over the bottom of the frying pan until it covers the entire bottom of the pan. Be careful not to lay it on too thick or it will not cook thoroughly.
Fry for approximately 4 minutes on one side, until it is golden brown and then place a 30 centimeter flat stainless steel cake serving dish (if you don’t have one, try using a large dinner plate instead) over the frying pan and hold it tightly against the frying pan as you turn the frying pan upside down so that the “rösti” ends up with its uncooked side on the cake serving dish/dinner plate. Put it aside while you again melt 1 tablespoon of butter in the frying pan, again adding a dash of oil and briefly twirling the pan to mix the butter and the oil. Then slide the half-cooked “rösti”/ potato pancake from the cake serving dish carefully back into the frying pan so that its uncooked side is now lying on the bottom of the frying pan. Sprinkle some salt and pepper on the potatoes and then the grated cheese evenly over the top of the “rösti”, then spread the chopped onion, the sliced mushrooms, and the fresh or dried herbs evenly on top of that, and lastly distribute the fresh spinach on top of everything else before covering the pan with the cake serving dish or the normal lid for the frying pan.
Cook for about another 3 minutes until the other side is also golden brown. Then you may either fold it in half before removing it from the pan or just slide it carefully out of the pan onto a plate, adding a dollop of sour cream on top if desired.
Note: If you prefer, you can leave away the cheese entirely and just serve it with more sour cream instead. Optionally you can add some diced tomatoes or thinly sliced celery stalks for more crunch, too.
This recipe makes one large “rösti”/ potato pancake. If you have to grate larger quantities of potatoes at one time, you might want to try adding several drops of fresh lemon juice to the grated potatoes and mixing it in thoroughly in order to help prevent the potatoes from turning brown before you fry them. The only tricky thing is turning over the “rösti”/ potato pancake but with a little practice you will surely succeed, though it might be a little more difficult if you don’t have a stainless steel cake serving dish and have to use a plate instead. As an alternative you can also make the “rösti” smaller so that it can still be turned over with a spatula; this will also work.
Spanish omelette is a typical Spanish dish called tortilla española or tortilla de patatas. This one is without egg and can be served as a main course.
Serves: 4 people
4 medium potatoes
1 medium onion
55 g chickpea flour or tempura
125 ml milk (cow, soy or oatmeal)
1 pinch turmeric or saffron
Wash, peel and cut the potatoes in thin uneven slices. Peel, wash and dice the onion.
Heat oil in a frying pan. When hot, add the onion. Once golden, add the potatoes and salt to taste.
In a bowl put the flour or tempura, milk and turmeric or saffron. Mix well until smooth and even.
When the potatoes and onion are well cooked drain the oil and add them to the bowl.
In an non-stick pan, heat a little olive oil. Add the mixture and spread evenly. Let fry until light brown and flip with a lid or plate to cook on the other side. It must be cooked well inside.