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.Drain the potatoes, then dip briefly in cold water and peel immediately.Leave to cool, then cut into slices.2.Heat the clarified butter or oil in a large pan, add the sliced potatoes, season with salt and pepper and fry over low heat for about 15 minutes until golden brown, turning occasionally.3.Meanwhile, peel the onions and dice.Add the diced onions to the potatoes and fry for a further 5–10 minutes, stirring occasionally.Check the seasoning and add salt and pepper if necessary.Top/bottom heat: about 200 °C/400 °F (preheated),Fan oven: about 180 °C/350 °F (not preheated), Gas mark 6 (preheated),Cooking time: about 40 minutes.3.Meanwhile, make the herb curd cheese by mixing the curd cheese with sour cream, milk and herbs.Season with salt and pepper.Serve the herb curd cheese with the baked potato halves.Tip: Fried potatoes can be served with fried eggs or scrambled eggs, vegetables or meat in aspic, salad, sausages or roast beef with remoulade sauce.You can also flavour fried potatoes with paprika or 1–2 teaspoons dried herbs (for instance marjoram, thyme or rosemary).Fried potatoes are a perfect way of using up boiled or jacket potatoes leftover from the day before.Variation: Bauernfrühstück (“farmer’s breakfast”): Peel 1 more onion and cut into small dice.Chop up 75 g/3 oz streaky bacon.Add the chopped onion and bacon to the fried potatoes 5 minutes before the end of the expected cooking time.Mix together 3 eggs, 3 tablespoons milk, a little salt, pepper, sweet paprika and grated nutmeg and pour this mixture into the pan over the fried potatoes.Cook for a further 5 minutes over low heat to allow the egg and milk mixture to thicken, perhaps turning the potatoes over once during this time.Serve with pickled gherkins.POTATOES, RICE & PASTA140 | Potato puréeFor childrenPreparation time: about 35 minutes1 kg/21⁄4 lb floury potatoessalt50 g/2 oz (4 tablespoons) butter or margarineabout 250 ml/8 fl oz (1 cup) milkgrated nutmegPer serving:P: 6 g, F: 13 g, C: 33 g, kJ: 1160, kcal: 2771.Wash the potatoes, peel, rinse, cut into pieces and put in a saucepan.Add some salt and just enough water to cover the potatoes, then bring to the boil.Cover and cook for about 15 minutes until done, drain and put them through a potato ricer or mash them with a potato masher.Add the butter or margarine.2.Bring the milk to the boil and stir little by little into the potato mash, using a whisk or wooden spoon (the amount of milk will vary according to the type of potato).3.Beat the mash with the whisk over low heat until it has a light, smooth consistency.Season with salt and nutmeg.Note: Do not purée the potatoes with hand-held blender because they would become glutinous!Tip: Potato purée can be served with celery schnitzel, roast meat, meat balls, fish, or egg in mustard sauce.Variation 1: Use whipping cream instead of milk but omit the butter.Alternatively, leave out the butter, fry 100 g/31⁄2 oz diced streaky bacon to release the fat and stir this into the potato purée.Variation 2: Potato purée with garlic and herbs.Peel 1–2 cloves garlic and chop up.Melt the butter, add the garlic and sweat for about 5 minutes over low heat.Finally, stir the garlic butter into the potato purée together with 2 tablespoons chopped parsley and 1 tablespoon chopped chives.Variation 3: Potato purée with cheese.Just before serving add 4 tablespoons grated, medium-aged Gouda or Emmental to the potato purée and sprinkle with 1 tablespoon chopped parsley or chervil.POTATOES, RICE & PASTA141 | Pommes duchesseFor childrenPreparation time: about 40 minutes, excluding cooling time750 g/11⁄2 lb floury potatoessalt1 medium egg20 g/3⁄4 oz (11⁄2 table spoons) soft butter or margarinegrated nutmeg1 yolk of 1 egg2 teaspoons milkIn addition:fat for the baking sheetPer serving:P: 6 g, F: 8 g, C: 22 g, kJ: 797, kcal: 1901.Wash the potatoes, peel, rinse, cut the larger potatoes into two or more pieces, put in a saucepan, add 1 teaspoon salt, add enough water to cover the potatoes and bring to the boil.Cover and cook for about 20–25 minutes until they are done.Drain and dry the potatoes, then put them immediately through a potato ricer or mash with a potato masher and leave to cool down.2.Preheat the oven.Stir the egg and butter or margarine into the cold potato mass and season with salt and nutmeg.Put the potato mixture in a pastry bag with a large star-shaped nozzle and pipe the mixture in whorl shapes onto a well-greased baking sheet.3.Beat the yolk into the milk and coat the whorls with this mixture.Put the whorls in the oven and cook for 12 minutes.Top/bottom heat: about 200 °C/400 °F (preheated),Fan oven: about 180 °C/350 °F (preheated), Gas mark 6 (preheated),Cooking time: about 12 minutes.Tip: Serve pommes duchesse with roasts, escalopes or steaks [ Pobierz całość w formacie PDF ]