Der Beitrag German potato pancakes with apple sauce erschien zuerst auf kitchensplace.
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I look back so fondly on the days when mom and grandma had juicy, thick potato pancakes with fresh applesauce. I used to be less interested in the fact that the whole house smelled of fried fat for days. Today it is surprising that the smell of fat that lasts for days often prevents me from making these delicious patties more often.
Nonetheless, every year of the jubilee it gets to the point that the smell of fat can’t keep me from my cravings for potato pancakes. Then all you have to do is peel the potatoes, close the doors, open all the windows wide and reach for the hot fat. How good that the dough for my potato pancakes is prepared super quickly and the whole procedure does not take longer than 45 minutes.
In the end, it is up to you whether you serve the potato pancakes with applesauce, beet juice or creme fraiche and salmon. Personally, I like it best soaked in lots of applesauce, but in the end that’s probably a matter of taste.
Nutritional information per serving of potato pancakes
Calories: 701 – Protein: 18g – Fat: 25g – Carbs: 95g
German potato pancakes with apple sauce
Ingredients
- 6-7 floury potatoes
- 1 white onion
- 2 eggs
- 3 tbsp flour
- Salt pepper
- Vegetable oil for frying
- Applesauce to taste
Directions
- Step 1 Peel the potatoes and chop them up with a grater or a food processor. Peel and grate the onion too.
- Step 2 Mix the potatoes and onions with the egg and flour and season with enough salt and pepper.
- Step 3 Heat a deep pan with oil to 3/4 of the heat. Put 2-3 tablespoons of the batter into the hot oil and bake the potato pancakes on both sides for 3-4 minutes until golden brown.
- Step 4 Drain the potato pancakes on paper towels or a wire rack and serve with applesauce.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag German potato pancakes with apple sauce erschien zuerst auf kitchensplace.
]]>Der Beitrag Potato soup with sausages erschien zuerst auf kitchensplace.
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A soothing potato soup with sausages goes especially well on cold and wet days when you need something hearty and warm to recharge your batteries. I like creamy soups with individual potato or carrot pieces. In addition, there are crunchy sausages, but of course you can do without the sausages if you prefer to do without meat.
My potato soup with sausages is quick and easy to prepare in a saucepan. You only need a few minutes to prepare, you can put all the ingredients in a large saucepan and slowly simmer. Without fancy spices, with classic ingredients you conjure up a delicious and hearty soup recipe for big and small with this recipe.
If you are in the mood for more soup recipes, take a look at my recipe category “Soups and Stews“.
Nutritional information per serving of potato soup with sausages
Calories: 368 – Protein: 12g – Fat: 9g – Carbs: 51g
Potato Soup with Sausages
Ingredients
- 1kg potatoes
- 4 carrots
- 1 leek
- 3 cloves of garlic
- 1.5l vegetable broth
- fresh parsley
- 4 sausages
- Salt, pepper, nutmeg
Directions
- Step 1 Peel and quarter the potatoes. Peel the carrots and cut into cubes. Wash the leek and cut into strips. Simmer everything together in the vegetable stock for about 20 minutes.
- Step 2 Finely chop the garlic and parsley and add both. Roughly puree the soup with a hand blender until there are either individual potato and carrot cubes left or puree completely creamy if you like. Season everything with salt, pepper and nutmeg.
- Step 3 Finally add the sausages to the soup and warm them up.
- Step 4 Tip: If you like the soup more liquid, just add a little more stock or water.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Potato soup with sausages erschien zuerst auf kitchensplace.
]]>Der Beitrag Potato rösti with creamy mushroom sauce erschien zuerst auf kitchensplace.
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Time for soul food! Today we have super crispy potato rösti with a creamy mushroom sauce. The hash browns consist of potatoes, onion, egg and a little flour so that they don’t fall apart in the pan. Seasoned with a little salt and pepper, they are fried in vegetable oil so that the potato hash browns are crispy on the outside and remain soft on the inside. There is also a creamy, tangy mushroom cream sauce that you can prepare yourself in just a few minutes without a sauce thickener or flavor enhancer.
Overall, this dish is wonderful on cold autumn days, when it has to be quick but still needs to be hearty. A great change from rice or pasta. If you want, you can also conjure up the hash browns as a side dish to another dish or enrich the sauce with some sliced chicken. No matter how, the potato rösti always taste great.
Nutritional information per serving of potato rösti
Calories: 616 – Protein: 15g – Fat: 38g – Carbs: 51g
Potato Rösti with mushroom cream sauce
Ingredients
- 400g raw potatoes
- 1 large onion
- 400g mushrooms
- 3 tbsp flour
- 1 Egg
- 1 teaspoon mustard
- 200ml cream
- 100ml chicken broth
- Salt pepper
- fresh parsley
- Oil for the pan
Directions
- Step 1 Peel the potatoes and grate them into small pieces with a grater. Finely dice the onion.
- Step 2 Wrap the potato pieces in a towel and squeeze the liquid out well. Then mix together with the diced onions, 2 tbsp flour and egg to form an even mass. Season them well with salt and pepper.
- Step 3 Quarter the mushrooms and fry them in a pan with a little oil. Meanwhile, heat a second pan with oil to 3/4 heat and portion the hash browns in it and fry until golden brown on both sides.
- Step 4 Dust the mushrooms with 1 tablespoon flour, deglaze with the chicken stock and bring to the boil. Stir in mustard and cream and season with salt and pepper.
- Step 5 Serve the rösti with the mushrooms and optionally enrich with parsley.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Potato rösti with creamy mushroom sauce erschien zuerst auf kitchensplace.
]]>Der Beitrag Vegetarian Farmer’s Pot erschien zuerst auf kitchensplace.
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Do you also remember the hearty farmer’s pots that grandma or mum had from time to time? With strong broth, lots of vegetables, potatoes and meat? I definitely do! I used to always like to eat them, today they would be too hearty for me. That’s why I tried to change the farmer’s pot a bit in a vegetarian version and in particular to work out the vegetable insert. You can see the result in this recipe: A hearty, vegetarian farmer’s pot with crunchy vegetables, fruity tomatoes and chickpeas as a protein substitute.
What is particularly nice about this recipe is that the calories remain very low, but the portion is still rich and filling. Overall, I would say this recipe is particularly suitable for a diet or a reduced-calorie diet or as a meal prep for the lunch break.
If you are interested in other vegetarian recipes, then take a look around my vegetarian recipe category.
Nutritional Information per serving of Farmer’s Pot
Calories: 377 – Protein: 12g – Fat: 8g – Carbs: 55g
Vegetarian Farmer's Pot
Ingredients
- 800g potatoes
- 2 carrots
- 1 paprika
- 1 can of chickpeas
- 1 onion
- 1 tbsp tomato paste
- 1 tbsp cane sugar
- 2 cans of chopped tomatoes
- 750ml vegetable stock
- 100g Creme Fraiche (cream light)
- 1 tbsp olive oil
- Salt, pepper, oregano, garlic powder
Directions
- Step 1 Peel and dice the potatoes, peel and slice the carrots and cut the peppers into pieces.
- Step 2 Cut the onion into fine cubes and sauté in a little olive oil. Then add the potatoes, carrots and peppers and fry briefly.
- Step 3 Deglaze with vegetable stock and simmer for about 15 minutes. Then stir in tomato paste, cane sugar and chopped tomatoes and simmer with the lid covered for about 30 minutes. Then stir in the chickpeas and season to taste with salt, pepper, oregano and garlic. Serve with parsley as an option.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Vegetarian Farmer’s Pot erschien zuerst auf kitchensplace.
]]>Der Beitrag Quark pods with apple sauce erschien zuerst auf kitchensplace.
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Do you know that when you just feel like a doughy dessert every now and then? I usually feel like waffles, pancakes, crepes or Kaiserschmarren, but now I wanted to try something different with these quark pods. Why did I choose Quark Pods? They are doughy and yet also refreshing due to the high quark content. Together with powdered sugar and applesauce, they taste particularly delicious.
The preparation is super simple: Few ingredients and simple procedures make it easy to make these delicious little pods quickly. If you want more for the whole family, just double the ingredients and everyone can enjoy something of this delicious bite!
Nutritional information per serving of quark pods
Calories: 354 – Protein: 18g – Fat: 3g – Carbs: 62g
Quark Pods with Apple Sauce
Ingredients
- 260g boiled potatoes
- 270g low-fat quark
- 125g flour
- 1 egg
- 100g applesauce
- 3 teaspoons of powdered sugar
- 1 pinch of salt
- optional sweetness
Directions
- Step 1 Mash the boiled potatoes into small pieces and whisk together with the egg, quark and flour. If necessary, add sweetness of your choice (I used some sweetener).
- Step 2 Heat a deep pan with vegetable oil.
- Step 3 Shape the dough into small balls and turn them in flour. Tip: Preform the dough with 2 spoons, let it fall in the flour, turn it and continue to shape with your hands.
- Step 4 Bake the legs in hot oil on both sides for approx. 4-5 minutes until golden brown.
- Step 5 To serve, sprinkle with powdered sugar and serve with apple sauce.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Quark pods with apple sauce erschien zuerst auf kitchensplace.
]]>Der Beitrag Potato patties with couscous and carrots erschien zuerst auf kitchensplace.
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Did you know that I’m a huge fan of mashed potatoes? I love this creamy and floury consistency best refined with a good amount of salt, butter and a little nutmeg. Since I am currently trying to avoid animal products, the butter for my beloved mashed potatoes is of course not used! Instead I created a new variant with a little more crunch. The result was these delicious potato patties with carrots.
For this recipe you need mashed potatoes as already described. Ideally, you can prepare the potato patties from the potato leftovers from the previous day by simply mashing them, mixing them with couscous and folding in a boiled carrot. With a few spices and breadcrumbs you can conjure up these crispy potato patties that keep their soft mashed potato core inside.
If you like my vegan potato patties, you might like mine too Potato cakes with spinach and parmesan .
Nutritional information per thaler:
Calories: 200 – Protein: 5g – Fat: 5g – Carbs: 34g
Potato patties with carrots
Ingredients
- 400g potatoes (ideally floury)
- 100g couscous
- 200g flour
- 3-4 carrots
- fresh parsley
- 1/2 tsp nutmeg
- 1 tsp paprika
- optional cumin
- salt, pepper
- breadcrumbs for breading
- vegetable oil for frying.
Directions
- Step 1 Boil the potatoes together with the carrots until soft, mash them and let them cool down. Meanwhile, pour boiling water over the couscous and allow to swell until the water is completely absorbed
- Step 2 When everything has cooled down well, mix the mashed potatoes with couscous and flour and knead into a malleable mass
- Step 3 Season the mass with sufficient salt, pepper, paprika powder, freshly chopped parsley and nutmeg. Tip: Salt is particularly important here and should not be used too sparingly
- Step 4 then form 10 pale-sized taler from the mass. Tip: If the mixture is still too sticky, add more flour. It can also help to moisten your hands with water beforehand and then shape the taler
- Step 5 Turn the taler in breadcrumbs and then fry in a pan with hot vegetable oil until golden brown.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Potato patties with couscous and carrots erschien zuerst auf kitchensplace.
]]>Der Beitrag White cabbage casserole with potatoes erschien zuerst auf kitchensplace.
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Casseroles are really nice, aren’t they? Unfortunately, they are far too rare for me, even though they are super easy to prepare and simply taste great. What I particularly like about casseroles is that you can comfortably warm them up the next day. Most of the time, they taste even better afterwards, because all the ingredients are pulled through again really nicely. So it was with this delicious white cabbage and potatoes casserole! Freshly prepared with a crispy cheese crust, this casserole made of white cabbage and potatoes is of course the most beautiful, but in terms of taste I really have to admit that it was a lot tastier the next day.
Incidentally, white cabbage and potatoes go well together! White cabbage is a little more flavorful than its cabbage family (e.g. cabbage which is rather mild) and therefore gives this dish a great and spicy note. In combination with a delicious bechamel, floury potatoes and a crispy cheese crust, you can conjure up a great dish for the whole family.
Nutritional information per serving:
Calories: 320 – Protein: 18g – Fat: 16g – Carbs: 25g
White Cabbage Casserole with Potatoes
Ingredients
- 1/2 white cabbage, 250g potatoes
- 100ml vegetable stock
- 20g butter
- 1-2 tbsp flour, 1L milk
- 100g Edam cheese
- salt, pepper, nutmeg
Directions
- Step 1 First peel the potatoes and boil them in salted water for about 15 minutes. Meanwhile, cut the white cabbage into fine strips and sauté in a deep pan with a little vegetable oil. After about 5 minutes, deglaze with vegetable stock and bring to a boil until the liquid reduces
- Step 2 For the sauce, make a roux: Melt butter in a saucepan and whisk briskly with flour. Then pour in milk and bring to a boil at a higher temperature until the sauce thickens. Then season with salt, pepper and nutmeg
- Step 3 cut the cooled potatoes into even slices. Then layer them together with the white cabbage in a baking dish. Spread some of the sauce between the layers and finish with sauce. Finally, spread the cheese as the last layer
- Step 4 bake the casserole at 180 degrees O/U for about 20 minutes.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag White cabbage casserole with potatoes erschien zuerst auf kitchensplace.
]]>Der Beitrag Potato Cakes with Spinach and Parmesan erschien zuerst auf kitchensplace.
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These potato patties have been on my to-do list for months! Once I made them too, but didn’t have enough time to take nice photos of them. But now the perfect opportunity arose because I still had mashed potatoes from the day before. I come straight to the point: These wonderful potato cakes are made from homemade mashed potatoes (or from boiled potatoes from the day before, which are processed into mashed potatoes). Then there are fresh spinach and parmesan cheese as well as flour and breadcrumbs so that the meatballs do not fall apart in the pan and, secondly, they get nice and crispy.
Preparing the potato patties from puree ensures that the inside of the patties remains soft and creamy. The breading makes them wonderfully crispy on the outside. All in all, a wonderful feast for every occasion. If you can prepare several servings directly, you can bake the meatballs again in the oven the next day.
Nutritional information per potato patty:
Calories: 155 – Protein: 5g – Fat: 6g – Carbs: 22g
Potato meatballs with spinach and parmesan cheese
Ingredients
- 500g potatoes
- 250ml milk
- 10g butter
- 40g spinach leaves
- 15g parmesan cheese
- 100g flour
- salt, pepper, nutmeg
- some breadcrumbs
- oil for the pan
Directions
- Step 1 Boil the potatoes in salted water for about 20 minutes until cooked. Then mash them together with the butter and milk and season with salt, pepper and nutmeg.
- Step 2 Chop the spinach and add to the potato mash together with flour and Parmesan and knead until the dough is no longer too sticky. If needed, add more flour and knead.
- Step 3 Shape the dough into 8 equal-sized patties and coat in breadcrumbs. Tip: If you wet your hands with water while shaping, the sticky dumplings will be easier to form.
- Step 4 Then fry the potato patties in a well coated pan with a little vegetable oil until golden brown on both sides and serve warm.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Potato Cakes with Spinach and Parmesan erschien zuerst auf kitchensplace.
]]>Der Beitrag Potato Cucumber Salad erschien zuerst auf kitchensplace.
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When I was in Hamburg for a few days at the beginning of this year, of course, I couldn’t avoid eating fresh fish from the Nordic seas. Since I’m honestly not a big fish eater, I usually get a round of fried fish with crispy breading and lots of tartar sauce. I was also served a wonderful potato and cucumber salad, which for me was the highlight of the whole dish. Now – a few months later – I’ve finally tried the same combination for myself. Here you can see the result.
For my potato and cucumber salad I wanted to create a sweetish-sour note, which was refined with small onion cubes and lots of dill. So I threw boiled potatoes together with thinly sliced cucumber slices and shallots in a large bowl and mixed a marinade of linseed oil, vinegar, salad herbs, dill and a little sugar. The whole thing has to go through a bit, of course, so that all the flavors unfold and the starch of the potatoes spreads onto the sauce.
Also like to look in mine Recipe collection for more inspiration.
Nutritional information per serving:
Calories: 212 – Protein: 3g – Fat: 16g – Carbs: 14g
Potato Cucumber Salad
Ingredients
- 200g potato
- 1/2 cucumber
- 1 small onion
- 1 sachet Salatfix herbs with garlic
- 3 tbsp linseed oil
- 3 tbsp water
- salt, pepper, sweetener of choice
- 1 sprig dill, fresh
Directions
- Step 1 Boil the potatoes in salted water, rinse with cold water and leave to cool. Peel and slice the potatoes. Peel the cucumber coarsely and cut into very thin slices. Chop one onion finely and collect in a bowl.
- Step 2 For the salad dressing, mix 1 sachet salad dressing mix with 3 tbsp. oil and 3 tbsp. water. Season to taste with salt, pepper and sweetness of your choice. Add the sauce to the onion pieces.
- Step 3 Add the potatoes to the sauce and leave to stand for 15 minutes. Finely chop the dill and add to the salad together with the cucumber slices. Mix everything together again before serving.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Potato Cucumber Salad erschien zuerst auf kitchensplace.
]]>Der Beitrag Vegetable casserole with potatoes, zucchini, tomatoes and mozzarella erschien zuerst auf kitchensplace.
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Vegetable casseroles are available in numerous variations. Tuber vegetables such as potatoes are often combined with cucurbits such as zucchini. Juicy tomatoes round off the combination of flavors. My vegetable casserole complements its flavors in an easy and simple way. For this casserole you will need:
- 200g potatoes, waxy
- 300g zucchini
- 200g tomatoes
- 250g mozzarella, light
- 1 shallot
- 1 clove of garlic
- 1 teaspoon brown sugar
- Salt, pepper, nutmeg
- 2 tbsp olive oil
First the vegetables are cut: To do this, you peel the potatoes and cut them into 0.5 cm thick slices. Then cut the zucchini and tomatoes into 0.5 cm thick slices. These are then stacked like a fan in a baking dish. For this I layered 2 slices of zucchini with a slice of potato in the middle and a tomato again and again until I had at least 2 rows in my shape. These are then seasoned with salt and pepper and drizzled with olive oil. Then the casserole goes in the oven for about 50 minutes.
While the vegetables are cooking in the oven, take 2 mozzarella balls out of the refrigerator and bring them to room temperature. Then you cut it into fine slices, which are spread over the casserole after the first baking time. Then put the casserole back in the oven until the mozzarella is melted and lightly browned in some places.
Nutritional Information per serving of Vegetable Casserole
Calories: 156 – Protein: 15g – Fat: 6g – Carbs: 12g
Vegetable casserole with potatoes, zucchini, tomatoes and mozzarella
Ingredients
- 200g potatoes, firm
- 300g zucchini
- 200g tomatoes
- 250g mozzarella, light
- 2 shallot
- 2 clove garlic
- 1 tsp brown sugar
- salt, pepper, nutmeg
- 2 tbsp olive oil
Directions
- Step 1 Peel the potatoes and cut into even slices (0.5-1cm thick) together with the zucchini and tomatoes
- Step 2 Dice the shallot and sauté in a pan with 1 tbsp olive oil. Sprinkle with 1 tsp brown sugar and caramelize lightly. Squeeze the garlic clove and add it.
- Step 3 Pour the shallots and garlic into a baking dish and cover the bottom with it.
- Step 4 Now layer the vegetables in the baking dish. To do this, always put a slice of zucchini, a slice of potato, a slice of zucchini and a slice of tomato on top of each other in this order, like a fan. Keep layering until all the ingredients are used up. Then season the vegetables with salt, pepper and nutmeg and spread 1 tablespoon of olive oil over the vegetables
- Step 5 Cover the casserole with aluminum foil and bake for about 50 minutes in the oven at 180 degrees O/U.
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Step 6
In the meantime, take the mozzarella out of the refrigerator and bring it to room temperature. Then cut it into even slices. After 50 minutes of baking, take the casserole out of the oven, cover with mozzarella and place in the oven for another 20 minutes until the mozzarella is lightly browned. If the vegetables are not cooked by then, simply put aluminum foil over them and leave them in the oven until everything is cooked.
Der Beitrag Vegetable casserole with potatoes, zucchini, tomatoes and mozzarella erschien zuerst auf kitchensplace.
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