Aelplermagronen with applesauce

This receipt is one I already posted on my German blog some weeks ago. Since I spent nearly 11 hours at college today, I am too tired to cook anything new and exciting and will probably stick with a beer for dinner.

"Aelplermagronen" is not a traditional German receipt but one of our closer neighbors, the Swiss. Probably my version is mutilating one of their culinary national sanctuaries, but it takes fantastic nonetheless. No low carb for me! ;)

 

 

Aelplermagronen with applesauce

serves two hungry eaters:
300g (0,65lb) potatoes
250g (0,55lb) elbow macaronis
200g (0,44lb) smoked tofu
1T oil
1 cup soy milk
1 big onion
1/2t ground sage
1/2t ground rosemary
1 pinch nutmeg
salt and pepper
3 apples
1-2T sugar
1 dash lemon juice

 

Cook potatoes in salted water. Let cool, peel and dice not too finely.  Cook pasta according to package.

 

Peel apples, remove core and dice coarsely. Add the lemon juice and mix. Heat about 3T water in a small pot, add apple dices and sugar. Bring to the boil, lower heat and cook covered for about 25 minutes. Remove excess water and mash.

 

Dice tofu and onions. Heat oil in an pan, fry onions on medium heat until glossy. Add tofu and continue with frying.

 

Turn up the heat, add potatoes and pasta and fry, constantly stirring. Pour soy milk in the pan and season with nutmeg, sage and rosemary. Let soy milk thicken.

Season to taste with salt and pepper.

 

Serve with the applesauce.

 

Mediterranean potatoes

 

 Mediterranean potatoes

2 servings:
1,5lb potatoes
1 zucchini
4 tomatoes
2 garlic cloves
5 black pepper corns
1 bay leaf
2 1/2 cup broth
1 small onion
1 heaped T tomato paste
10 olives, any kind you like
1T olive oil
1/2-1t chili flakes
1/2t sugar
1T balsamic vinegar
1 handful fresh basil
salt, pepper

Peel potatoes and garlic cloves. Dice potatoes

 

Bring broth along with the bay leave and the pepper corns to the boil. Add potatoes and cook ca. 17 minutes. Drain potatoes but make sure to collect the liquid.
Dice onion, zucchini and tomatoes. Cut the olives in rings.

 

Heat the oil in a pan and fray the onion dices on medium heat. Add tomato paste and the zucchini dices. Cook for 5 minutes, stirring occasionally .
Add tomatoes and about half of the cooking liquid together with sugar and chili flakes. Cover and bring to the boil, then turn down the heat and let simmer for 5 minutes.

Add potatoes. Mix well.

 

Turn up the heat and let liquid reduce. Add the vinegar and sprinkle with basil. Season to taste with salt and pepper. Serve!

 

Potato-Kraut-Pancakes

 

Potato-Kraut-Pancakes with Caraway-Sauce

makes about 10
2lb potatoes
1lb Kraut
1 onion
1T corn starch
2T salt
2T oil
1/2 cup plain soy yoghurt
1t lemon juice
1/2-1t caraway seeds
1T chopped parsley
salt and pepper

Peel potatoes and grate coarsely.

 

Place potato grates in a large bowl, mix with the 2T salt and let rest for at least 30 minutes.
In the meantime blend yoghurt, lemon juice, caraway and parsley. Season with salt and pepper. Put sauce in the fridge and let it chill until needed.

Place kraut in a colander and press firmly, till most of the liquid is drained.

 

After the 30 minutes rest period, drain the potato and pour away the potato liquid. Grate the onion and mix with potato grates and the kraut. Add the starch and some pepper. Mix well.

Heat two cast pans with 1T oil each. Add the potato-mass portion-wise to the pan. A heavily loaded tablespoon should equal an average pancake.

 

Press flat and fry at medium heat for 20 minutes, turning the pancakes occasionally. Serve with caraway-sauce.