Tag Archives: Potatoes

Green beans with potatoes

I do not know what you will look like when I tell you that this is one of my favorite dishes with simple that is!


-1 kilo of beans
-1 potato per serving
-1 egg per serving
-4-5 garlic
-oil for sautéing
-La Vera paprika

beans with potatoes


The hard boiled egg is done in menu “to taste”, 1 minute, inside the basket (with a glass of water). We release pressure only. Continue reading

Beef broth with potatoes

Beef broth with potatoes is a typical Sunday lunch that can be prepared very well. About half of a bunch of clean greens, peel and cut into large pieces. An unpeeled onion in half and place cut side down into a soup pot. Fry the onion without the addition of fat until it begins to brown and deglaze with water. This gives the broth its dark color and strong taste. Add the bouquet garni and season with bay leaf, peppercorns, cloves and about 1 teaspoon of salt.


A lid and boil the broth bubbling vigorously. The temperature switch back to low level, add boiled and move to a low level in about 80-90 minutes until done. Potatoes, carrots and leeks and clean peel and cut into small cubes, as previously seen in the picture. Potatoes and carrots in a small saucepan filled, remove it from the broth about 1/4 liter and pour the potatoes. The broth and potatoes to boil on medium heat about 15 minutes to cook at all. Continue reading

Potatoes with bacon and sour cream

Potatoes with bacon and cream cheese is a simple hearty meal that can be prepared in large quantities very well. For the bacon potatoes, I used the smaller triplets potatoes, you can replace them but also by ordinary potatoes. Triplets potatoes than potatoes in about 20 minutes to cook at all.


Meanwhile, cream cheese in a bowl and season with pepper, salt and paprika. Peel a shallot, cut into small cubes and add to the curd. Gherkins cut into small cubes and mix with the curd. Chives, parsley and dill finely and mix into the cream cheese. Drain the cooked potatoes ready triplets, cool in cold water and peel. Bacon strips in place on a chopping board and cut in half again crosswise. Continue reading

Country Potatoes & Blue Cheese Dip

Country Potatoes & Blue Cheese dip is an American version of roasted potatoes, served with a creamy gorgonzola dip. Is best to use a semi-solid organic potatoes cooking variety, since the shell can be eaten. Preheat the oven to 200 ° and line a baking sheet with parchment paper. Scrub potatoes under running water and dry thoroughly on paper towels.


Potatoes lengthwise cut into similar sized pieces, as above to see in the picture, and place in a bowl. The potatoes and sunflower oil and season with pepper, salt and paprika. Country Potatoes spread on a baking sheet and bake on the middle rack for about 40-45 minutes. Stir the blue cheese dip with sour cream, mayonnaise smooth. Creamy gorgonzola cheese cut into small pieces, add and mash lightly with a fork, so that there are still some small pieces of gorgonzola dip in the present. Continue reading

Fried potatoes with smoked pork

Fried potatoes with smoked pork is best prepared in a slightly larger nonstick pan, or in two smaller pans too, so the potatoes brown evenly as possible. Hard Boiling potatoes, peel, halve larger potatoes crosswise, make very small potatoes and cut into equal-sized columns as possible, as shown in the photo above.


Heat a large nonstick pan and fry goose fat potatoes about 10 minutes at high temperature. Peel and dice onions. Temperature switch back to medium and saute onions briefly. Drain the sauerkraut and pour into the potato pan. Season with juniper berries, pepper, salt, ground cumin and a pinch of sugar. Sauerkraut mitsch tumors about 5 minutes. Continue reading

Hirsch & mushrooms with roasted potatoes

For deer with mushrooms & hash browns I used tender and juicy venison steak from the leg. Cover for the mushroom sauce with dried porcini mushrooms 1 / 8 liter of hot water and soak about 15 minutes. King oyster mushrooms clean and chop half the stems of the mushroom sauce into small cubes. The remaining oyster mushrooms as a side dish, as previously seen in the picture, cut into slices. Bacon into small cubes. Melt half the butter in a saucepan and fry the bacon in it. Add half the shallots and mushrooms and stir-fry cubes.


The mushroom cubes dusted with flour, fry lightly and add the mushrooms with the Pilzeinweichwasser. The mushroom sauce with vegetable broth and extend season with pepper, salt and thyme. The mushroom sauce with cognac round, stir in sour cream and cook on low setting can be. Hash browns corners on a baking sheet and bake in preheated oven turn at 200 ° for about 15 minutes on the middle rack and bake another 15 minutes. In a nonstick pan, skip the remaining butter, saute shallots in it and fry the remaining oyster mushrooms easily. Continue reading

Roulade with red cabbage

Roulade with red cabbage is a classic recipe that is traditional in Germany like to eat on Sunday or holidays. The detailed description for the preparation of rolls I’ve described in a separate recipe (see recipe rolls). The rolls have to cook for about 1.5 hours. In the meantime, you can cook the cabbage and cook the potatoes. Red cabbage tastes much fresher flavor than frozen red cabbage or cabbage from the glass and also has a stronger color, like to see in the picture above. You can also cook the cabbage crunchy, but this is a matter of taste.


I personally often spiced red cabbage out of the jar or frozen red cabbage too soft and too strong. It can also serve Brussels sprouts or green beans rolls, but rolls are classically served with red cabbage. The outer leaves of a small head red cabbage remove. The red cabbage with a sharp knife, I like to use my Japanese knives for first half and then after the length into quarters. The white middle stump cut out and cut the cabbage into thin or thick as desired strip. The strips again chop into bite-size pieces. Peel onion and cut into fine dice. Continue reading

Carrot puree and Glazed carrots

Carrot puree can cook with potatoes or rice. Peel carrots, chop coarsely and place in a saucepan. Parsley root peel, cut coarsely and add to the carrots. Pour in water and add rice. Add half the butter and some salt. A lid on the pot and bring to boil the vegetables. Switch back and carrots over medium heat about 20 minutes until soft. Drain the carrots. Add cream and carrot puree. a little salt and season with white pepper.


Carrot puree in an open pot stirring creamy simmer until no liquid is present. Remove from heat and puree carrots embezzled remaining butter into small flakes with a wire whisk, until the carrot puree is loose. Carrot puree served as hot as possible. Continue reading

Burgundy beef

Place for the first Pinot Noir Roast ham in a large pot and cover with water. Add a peeled onion, bay leaf, juniper berries and peppercorns. Salt is not necessary. Bring the water to a boil, reduce temperature and simmer Burgundy ham over medium heat about 45 minutes. Meanwhile, brush cauliflower and divide into florets. Peel and slice the roots. Shelling peas from the shell, or use frozen peas. Bring a large pot of water with milk and salt to a boil.


Cauliflower florets and roots lay in the boiling water. Reduce heat and add peas. Vegetables in about 15 minutes to cook al dente. Meanwhile, peel the shallots. Caramelize sugar in a saucepan over medium temperature. Add shallots and season with white wine vinegar. Shallots, deglaze with about 1 ladle full of broth and simmer on the lowest level can be. Clean mushrooms and fry in 20g butter. Season with salt and pepper. Tomatoes into small cubes and short mitsch tumors. Continue reading

Trout meuniere

Trout meuniere is a fine variation with almond butter, the classic fried trout miller. Best to use fresh trout. If you do not receive fresh trout, you can also use frozen trout, however, will need to be gently thawed overnight in refrigerator. For that you the best trout in a large sieve and the sieve is a perfect dish to make the thaw can be collected. The trout covered with a plate and pour away the thaw the next day. For trout meuniere first boiled potatoes cook. Peel for half waxy variety potatoes, wash and halve or quarter them. Place the potatoes in a small saucepan filled, cover with water and place a lid. The potatoes to a boil and add some salt.


The temperature switch back to medium and boiled potatoes in about 20-25 minutes to cook at all. The cooking water can be used to preheat the casting to the plate. Meanwhile kitchen-ready trout under running water inside and out, rinse and pat dry gently with paper towels. Trout inside and out with a little freshly squeezed lemon juice and season with fleur de sel, or alternatively, a simple salt. Flour in a bowl and roll the trout in turn give it. The trout should be as evenly coated with flour.

In a large fry pan heat 30 g butter and fry the trout meuniere on medium heat about 5 minutes on one side. The trout meuniere with a spatula and gently invert from the other side about 3-5 minutes, depending on the size of trout fry. When the dorsal fin can be removed easily from the flesh, the trout are cooked. The trout from the fish gently lift pan and keep warm in a preheated plate. 60 g butter in the frying fat and fry light brown almond leaves repeatedly turning, as previously seen in the picture. The lemon juice into the almond butter. The other half of the lemon slice. Trout meuniere on warmed plates and sprinkle with the almond butter. Boiled potatoes, sprinkle with finely chopped parsley and serve it.


*400 g Potatoes
*3 Trout
*3 tsp Lemon juice
*Fleur de Sel
*30 g Flour
*30 g Butter
*50 g Almond Leaves
*60 g Butter
*1 Lemons
*2 tablespoons Parsley

Serves 3 – 774 cal per serving
*** – 45 mins Prep – 45 mins Total