Hello and this week we are going to a small landlocked country of Switzerland tolearn of its delcious dishes please enjoy
As a small country situated at the heart of Europe, Switzerland is renowned across the world for its chocolate and cheeses named after regions or Alpine valleys: Gruyère, Emmental, Tilsit, Vacherin fribourgeois and Schabziger.
Rösti potato cakes
As far back as the 17th century, Rösti potato cakes made from grated potato were consumed by the farmers of Zurich and Berne from breakfast onwards. This has now become a national dish and is prepared with variations using cheese, ham, eggs and herbs.
Ingredients
2-3 Maris Piper potatoes (about 400g/ 14oz), peeled and coarsely grated
1 medium egg
, beaten
1 tsp plain flour
¼ tsp baking powder
½ small onion
, finely chopped
6 sage leaves, 2 finely chopped, 4 whole
3 tbsp sunflower or vegetable oil, for frying
Method
Squeeze any excess water out of the grated potatoes, then tip into a bowl and mix well with the egg, flour, baking powder, onion and chopped sage leaves. Season well. Heat 2 tbsp oil in a large non-stick frying pan over a medium heat, and spoon the mixture in to make 4 röstis, flattening them down with the back of a spoon into disc shapes. Cook for 5 mins each side until golden brown and crisp, then drain on kitchen paper. Can be made up to 8 hrs in advance and kept in the fridge (see tip).
When ready to serve, heat the remaining 1 tbsp oil in the frying pan over a medium heat. Add the whole sage leaves and cook for 20 secs until crisp but still green. Drain on kitchen paper and top each rösti with a fried sage leaf.
I persoanlly have tried this and im not gonnah lie its delicious please join in next week for the next instalment of european cuisine and have a chilled day from the Viking
As a small country situated at the heart of Europe, Switzerland is renowned across the world for its chocolate and cheeses named after regions or Alpine valleys: Gruyère, Emmental, Tilsit, Vacherin fribourgeois and Schabziger.Rösti potato cakes
As far back as the 17th century, Rösti potato cakes made from grated potato were consumed by the farmers of Zurich and Berne from breakfast onwards. This has now become a national dish and is prepared with variations using cheese, ham, eggs and herbs.
Ingredients
2-3 Maris Piper potatoes (about 400g/ 14oz), peeled and coarsely grated
1 medium egg
, beaten
1 tsp plain flour
¼ tsp baking powder
½ small onion
, finely chopped
6 sage leaves, 2 finely chopped, 4 whole
3 tbsp sunflower or vegetable oil, for frying
Method
Squeeze any excess water out of the grated potatoes, then tip into a bowl and mix well with the egg, flour, baking powder, onion and chopped sage leaves. Season well. Heat 2 tbsp oil in a large non-stick frying pan over a medium heat, and spoon the mixture in to make 4 röstis, flattening them down with the back of a spoon into disc shapes. Cook for 5 mins each side until golden brown and crisp, then drain on kitchen paper. Can be made up to 8 hrs in advance and kept in the fridge (see tip).
When ready to serve, heat the remaining 1 tbsp oil in the frying pan over a medium heat. Add the whole sage leaves and cook for 20 secs until crisp but still green. Drain on kitchen paper and top each rösti with a fried sage leaf.
I persoanlly have tried this and im not gonnah lie its delicious please join in next week for the next instalment of european cuisine and have a chilled day from the Viking
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