Tag Archives: Potatoes

May 3rd, 2013

Kartöffelchen

Kartöffelchen

The television broadcast “Markt” featured a interesting report about potatoes, including a potato tasting. The tasting take place in the Restaurant of a colleagues spouse, and she and one of my other colleagues were part of the tasting, too. So watching TV last Monday was mandatory. The result of it did not suprise me so much: the imported potatoes from Egypt and Cyprus looked very good, but tasted – as my colleague Birgit stated – like putty while the local potatoes, grown in the Rhineland, was very flavourful.  I made this experience by my own, too and always try to buy potatoes from a local farmer.

To honour the potato I decided to bake some potato rolls. But my “Kartöffelchen” (little potatoes) should not only be called “little potatoes” they should look like a potato, too. And so they have a dark brown crust and a fluffy yellow crumb. But the soft dough is not so easy to form. If you would like to have a simpler shape, I would suggest to cut the dough  into squares like described Yoghurt Sesame Rolls.

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February 3rd, 2013

Pommes Duchess

Herzoginkartoffeln

I complained here about my piping bag with which piping always was a pain.The Christkind seems to read my blog, too and so I found a new, strong one with nice tips under the christmas tree.

And so I needed a niece recipe for the first test of the new piping bag. After thinking about it for a while I remembered that we had not had Pommes Duchess for quite some time because piping needed always a lot of time and strength.

And so I boiled some potatoes, mashed them and mixed the mash with egg.

Drum whirl, entry of the new piping bag…

Before I could realize it, all of the pommes duchess were piped, perfectly easy and fast. And once again the saying proofed true that good tools make your life easier. Thank you, dear Christkind for this great present!

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December 2nd, 2012

Potato Carrot Bread

Kartoffel-Möhren-Brot

Some of the best recipe are made by chance. And by chance I bake this delicious Potato Carrot Bread. We had a dish called “Möhren untereinander” for Supper. This is made of mashed potatoes and carrots, a typical dish in the Rhineland. And when we had some leftovers, I decided to bake a bread with it. I love all kinds of potato bread and so a potato carrot bread sounded perfectly to me.

After kneading the dough was still sticky but after three rounds of fold & strech the dough get a smooth sureface and was easy to handle.

In the oven the bread developed a very nice ovenspring and developed a thick, crunchy crust wiht a soft crumb. The taste is complex due to the sourdough and the subtle note of allspice, nutmeg and caraway. It goes perfectly with a bowl of soup or alone with some butter and fleur de sel.

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May 28th, 2012

Salzekuchen

Salzekuchen (2)

I like to watch the regional TV shows from other parts of germany because I always learn something new about this region. This time I learned about a pie called “Salzekuchen” in a TV show about the hessian kitchen. After a little search in the internet, I know now that Salzekuchen is also called Ploatz, Plootz or Bloads and is typical for Hesse, Parts of Franconia and the region of Rhön and Hohelohn. It is made of a Bread dough  which is topped with a potato or onion mixture. A typical dish in former days, when the village meets for baking bread. For lunch a part of the dough was set aside and used for Salzekuchen.

I decided to make the potato salzekuchen, but I change the recipe a little bit. The original recipe called for about 200ml canola oil. I think this amount is a little bit to much for nowadays where people normally spend most of their days in offices instead working heavily on a farm.

This lighter variant of Salzekuchen is very delicious and we will eat this again, for sure!

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April 21st, 2012

Swabian Potato Bread

Schwäbisches KartoffelbrotLutz baked a swabian Potato Bread last year, a little bit later there was a modified version on  Grain de Sel, which Petra baked, too. I realized the recipe then and decided to bake my own version of this bread.

I increase the sourdough and preferment amount as well as the amount of potatoes but decrease the yeast amount. After I had such a good experience with old bread (aka bread crumbs) in preferment I decided to add the bread crumbs to the preferment.  Instead of oil or lard I preferred Butter.

The bread is very delicious with a soft cumb and a thick, crispy crust. It is very aromatic because of the two preferments, and the higher amount of bread crumbs adds a nice nut-like flavour to the dough.

This is a new favourite!

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January 14th, 2012

Bratkartoffeln (für Heike)

Bratkartoffeln

Heike wished for fried potatoes for her Blog-Birthday. I liked fried Potatoes in all variations, made of raw potatoes or cooked and cooled potatoes.

When my boyfriend asked for fried potatoes for supper it was the perfect moment to hit two birds with one stone. I could make him happy with delicious fried potatoes and could also participate at Heikes Blog event.

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September 22nd, 2011

Potato bread with walnuts

Kartoffelbrot mit WalnüssenMy colleagues and me used the sunny warm Friday last week to light a fire in our barbecue in our lunchbreak  – probably for the last time this year. We grill all the left overs we had frozen the last times and spend a nice hour in our garden, relaxing after a long week. As a side dish we prepared potatoes which we roasted in the fire. We finished nearly everything, at the end there were only five potatoes left. I do not like to throw away good food so I take this potatoes home and put them into a bread.

I added roasted walnuts, whole wheat flour and some whole rye flour (just a little bit so that my stomach will not complain). As a preferment I chose Pâte Fermentée, which adds a nice flour. I put the bread with the seamside down into the breadform, so the crust will crack in an irregular pattern during the ovenspring. This made a delicious rustic bread, which fits perfectly to sunny days in the beginning of autumn.

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July 17th, 2011

Potatoe Buttermilk Rolls

Kartoffel-Buttermilch-BrötchenI don’t like it when I have left overs in the fridge. They tend to grow old and after some days I will throw them away. And I don’t like to throw away food! Normally I plan our meals so that we eat everything or that the left overs are enough to be packed as lunch at work on the next day. But this saturday there was some potatoes left. Nothing else, only potatoes. And we had a invitation for Lunch the next day, so cooking something with something with them was out of question.

I inspected the fridge and found following things: Some Pâte fermentée, made because I wanted to bake something but without any recipe in mind, a cup of buttermilk and as I told before, potatoes. Looking on these things I had a Idea at last: I would bake some nice rolls for breakfast on Sunday.

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September 25th, 2010

Potato rolls

Kartoffelbrötchen I love bread with potatos, a love I share with Zorra form 1x umrühren bitte. Last year I baked three diffrent breads with potatos:

Kartoffel-Bagel-Stars, whole wheat potato bread and Bauernbrötchen after a recipe of Bäcker Süpke. But this year I did not bake a potato bread untill now.

The inspriation for my potato rolls are the potato rolls which one of colleagues likes to buy for breakfast or lunch break. The bakery which made this rolls closed last week because to many students like to buy their bread in the terrible self-service “bakery” next door. So I tried to recreate the rolls.

I used a mixture of whole wheat and all-purpose flour and made square rolls.

The square shape is easy to create: I flatten the dough and cut it in squares with a dough scraper.

I serve this delicious rolls like this mushroom quiche at my birthday brunch. Continue reading

May 22nd, 2010

Dinnete

Dinnete

The oven was broken this week (he is repaired now, but I will tell about this later) but luckily we own the small pizza oven Alfredo and could bake our Dinnete!

Dinnete is the swabian variation of Tarte Flambee. It is a flatbread topped with sour cream and onions, potatoes, bacon or cheese. We decided to try a combination of thin potato slices, onions and cheese.

My boyfriend look a little bit unhappy when I told that I would like to top the Dinnete with potato slices, but the taste of the baked Dinnete won him over.

This is a recipe we will bake again!

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