World-Bites (52) / Purple Potato Latke
It is the national dish of Belarus. Latkes or Potato pancakes, are shallow-fried pancakes of grated potato and egg, often flavored with grated onion and may be herbs. The purple potatoes are high in anthocyanins – the pigments that impart the vibrant colors to the fruits and vegetables. Like in blueberries, their antioxidant properties are known to fight cancer, and various other illnesses. When selecting, choose those that are firm and plump, avoiding those that have shriveled skins, sprouting eyes, soft spots, blemishes and green spots.
Ingredients:
1. 3-4 Large Purple Potatoes
2. 1 Large Onion
3. 1 Egg
4. 1/4 Cup Flour
5. Sea Salt
6. Black Pepper
7. Chopped Parsley (Optional)
Oil for Frying
Preparation:
Peel and finely grate the potatoes with a box grater or food processor. Put them into cold water, then drain them in a colander and squeeze them as dry as you can by pressing them with your hands.
Put the grated potatoes in a cheese cloth (or a few layers of paper towels), pull the sides up on to the top like a pouch and squeeze out as much water as you can. If you don’t drain and squeeze them dry, they might get runny during frying and finally the latkes will get soggy.
Grate the onions; drain them and squeeze the water out in the same way as you did with the potatoes.
Mix the potatoes, onions, and chopped parsley.
Beat the eggs lightly with salt and pepper; add to the potatoes mix. Add the flour and stir to combine well.
Heat about 1/4 inch of oil in cast iron skillet. Take spoonfuls of the mixture and drop into the hot oil. Flatten them with the back of the spoon, and lower the heat so that the fritters cook through evenly. When one side is brown, turn over and brown the other.
Lift out and place them on paper towels.
Serve very hot with applesauce, sour cream or your favorite condiment.
Thursday, May 20, 2010
Monday, May 10, 2010
Croqutte de Volaille (Mauritius)
World-Bites (51) / Croquette de Volaille
Snacks served in Mauritius consist mainly from fresh exotic fruits and vegetables rich in vitamins and proteins. Still besides this natural snacks people of Mauritius like to prepare some special snacks served sometimes also like appetizers or starters. A great Mauritius snack is the one named Croquette de Volaille (Chicken in batter). Allover the country there can be found many Fast food restaurants that offer a great variety of snacks either from the local cuisine or the international one.
Ingredients:
* 125 grams fresh chicken fillet
*2 teaspoons corn flour
* 1 tablespoon tomato sauce
* Salt & pepper to taste
*Oil (just enough to cover croquettes during frying)
Batter:
*125 grams self raising flour
*2 eggs
*1 teaspoon salt
Water (In small quantities to obtain a thick batter)
Method:
1.Cut chicken into approximately twenty five 1 cm (half inch) pieces.
2.Season the chicken pieces with the tomato sauce, salt and pepper. Set aside to absorb seasoning.
3. Beat up the 2 eggs and 1 tablespoon water.
4.Mix the flour and salt. Gradually blend in the egg mixture. Add water little by little to obtain a thick batter consistency. It should just run off slowly from a tablespoon.
5.Add the corn flour to the chicken pieces and mix thoroughly. Mix the chicken pieces into the batter to uniformly coat every chicken piece.
6.Heat oil (enough to cover croquettes during frying) in a deep frying panto simmering point. Reduce heat to low.
7. Spoon out the chicken pieces one at a time with a batter coating and drop into the simmering oil. Cook to a light golden brown color.
8.Remove cooked croquettes, drain and serve hot with chilli sauce
Snacks served in Mauritius consist mainly from fresh exotic fruits and vegetables rich in vitamins and proteins. Still besides this natural snacks people of Mauritius like to prepare some special snacks served sometimes also like appetizers or starters. A great Mauritius snack is the one named Croquette de Volaille (Chicken in batter). Allover the country there can be found many Fast food restaurants that offer a great variety of snacks either from the local cuisine or the international one.
Ingredients:
* 125 grams fresh chicken fillet
*2 teaspoons corn flour
* 1 tablespoon tomato sauce
* Salt & pepper to taste
*Oil (just enough to cover croquettes during frying)
Batter:
*125 grams self raising flour
*2 eggs
*1 teaspoon salt
Water (In small quantities to obtain a thick batter)
Method:
1.Cut chicken into approximately twenty five 1 cm (half inch) pieces.
2.Season the chicken pieces with the tomato sauce, salt and pepper. Set aside to absorb seasoning.
3. Beat up the 2 eggs and 1 tablespoon water.
4.Mix the flour and salt. Gradually blend in the egg mixture. Add water little by little to obtain a thick batter consistency. It should just run off slowly from a tablespoon.
5.Add the corn flour to the chicken pieces and mix thoroughly. Mix the chicken pieces into the batter to uniformly coat every chicken piece.
6.Heat oil (enough to cover croquettes during frying) in a deep frying panto simmering point. Reduce heat to low.
7. Spoon out the chicken pieces one at a time with a batter coating and drop into the simmering oil. Cook to a light golden brown color.
8.Remove cooked croquettes, drain and serve hot with chilli sauce
Sunday, May 2, 2010
Fruit Pizza (Austria)
World-Bites (50) / Fruit Pizza
Lunch is traditionally the main meal of the day in Austria and most people have only smaller meals for dinner (light meals, sandwiches, essentially things you would have for lunch in the Anglo-American sphere). Snacks and fast food are common (like in all countries) and often regionally distinct. The most popular snack, especially as lunch snack for school children, is Fruit Pizza.
Ingtrdients
Topping:
1 cup (250 g) cream cheese
1 Tbsp (15 ml) honey
1 Tbsp (15 ml) lemon juice
1 banana
3 kiwis
Cluster of red grapes or in-season fruit
2 Tbsp (30 ml) apricot or peach jam
1 Tbsp (15 ml) water
Pizza dough:
2/3 cup (165 ml) butter
1 cup (250 ml) honey
1 free-range egg
1 1/2 tsp (7 ml) pure almond extract
1 1/2 cup (375 ml) whole wheat flour
1 1/2 tsp (7 ml) baking powder
1/4 tsp (1 ml) salt
Butter, to grease pan
To make the pizza crust: Heat oven to 350°F (180°C). Grease a pizza stone (or flat bottom of a springform pan) with butter, using wax paper to spread the butter.
Using a hand mixer, mix cream butter and honey in a mixing bowl. Add egg and beat until smooth. Mix in the almond extract. In a separate bowl, mix flour with baking powder and salt. Add flour mixture to butter-honey mixture, then knead with hands to a smooth dough. Spread pizza dough onto greased pizza pan and bake in the oven for 12 to 15 minutes until slightly browned. Remove from oven and cool.
To make the topping: Place cream cheese, honey and lemon juice in a mixing bowl. Using a hand mixer, cream them to a smooth spread. Cover pizza crust with the spread. Peel and slice the banana and kiwis. Decorate the pizza crust with the banana, kiwi and grapes (or other seasonal fruit). In a small pot, heat apricot or peach jam with water until jam dissolves, stirring with a wooden spoon. Using a pastry brush, lightly brush this mixture over fruit. This prevents the fruit from becoming brown and unappetizing.
Lunch is traditionally the main meal of the day in Austria and most people have only smaller meals for dinner (light meals, sandwiches, essentially things you would have for lunch in the Anglo-American sphere). Snacks and fast food are common (like in all countries) and often regionally distinct. The most popular snack, especially as lunch snack for school children, is Fruit Pizza.
Ingtrdients
Topping:
1 cup (250 g) cream cheese
1 Tbsp (15 ml) honey
1 Tbsp (15 ml) lemon juice
1 banana
3 kiwis
Cluster of red grapes or in-season fruit
2 Tbsp (30 ml) apricot or peach jam
1 Tbsp (15 ml) water
Pizza dough:
2/3 cup (165 ml) butter
1 cup (250 ml) honey
1 free-range egg
1 1/2 tsp (7 ml) pure almond extract
1 1/2 cup (375 ml) whole wheat flour
1 1/2 tsp (7 ml) baking powder
1/4 tsp (1 ml) salt
Butter, to grease pan
To make the pizza crust: Heat oven to 350°F (180°C). Grease a pizza stone (or flat bottom of a springform pan) with butter, using wax paper to spread the butter.
Using a hand mixer, mix cream butter and honey in a mixing bowl. Add egg and beat until smooth. Mix in the almond extract. In a separate bowl, mix flour with baking powder and salt. Add flour mixture to butter-honey mixture, then knead with hands to a smooth dough. Spread pizza dough onto greased pizza pan and bake in the oven for 12 to 15 minutes until slightly browned. Remove from oven and cool.
To make the topping: Place cream cheese, honey and lemon juice in a mixing bowl. Using a hand mixer, cream them to a smooth spread. Cover pizza crust with the spread. Peel and slice the banana and kiwis. Decorate the pizza crust with the banana, kiwi and grapes (or other seasonal fruit). In a small pot, heat apricot or peach jam with water until jam dissolves, stirring with a wooden spoon. Using a pastry brush, lightly brush this mixture over fruit. This prevents the fruit from becoming brown and unappetizing.
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