Potato aroma...
This morning I was thinking about what to make for tea when my eyes fell on my brand new sack of purple potatoes from my little organic friend near Perth. And when I say purple, I mean purple!
What to make from these delicious little nuggets of purple-skinned creaminess? How about some kartoflane kluski - potato dumplings - with a hearty lentil and mushroom gravy and surowka - sauerkraut salad.
So I did, and boy, was it good! The potato dumplings are plain-speaking cousins to the more elegant gnocchi, the gravy was a twist on Isa's chickpea gravy but made with red lentils and leftover mushrooms with lots of Hungarian seasoning mix thrown in for good measure, and the salad was a cinch. I drained a large jar of sauerkraut and squeezed out the excess brine. I then chopped it, added 3 grated carrots, 1/2 red onion, 1 grated apple, lots of freshly ground black pepper, dill, sugar, a pinch of salt and 1/4 cup rice bran oil. Like a tangy, pickly version of coleslaw. This is a salad I have memories of eating throughout my childhood and is partly responsible - along with bigos - for my enduring love affair with sauerkraut. Don't laugh - I had to stop myself from eating half the jar before I'd made the salad!
This was a cockle-warming meal and no-mistake and partly-helped console a sad little girl over the fact that she hadn't won the trophy in Judo class yet again.
Tommorow - ice-cream!
What to make from these delicious little nuggets of purple-skinned creaminess? How about some kartoflane kluski - potato dumplings - with a hearty lentil and mushroom gravy and surowka - sauerkraut salad.
So I did, and boy, was it good! The potato dumplings are plain-speaking cousins to the more elegant gnocchi, the gravy was a twist on Isa's chickpea gravy but made with red lentils and leftover mushrooms with lots of Hungarian seasoning mix thrown in for good measure, and the salad was a cinch. I drained a large jar of sauerkraut and squeezed out the excess brine. I then chopped it, added 3 grated carrots, 1/2 red onion, 1 grated apple, lots of freshly ground black pepper, dill, sugar, a pinch of salt and 1/4 cup rice bran oil. Like a tangy, pickly version of coleslaw. This is a salad I have memories of eating throughout my childhood and is partly responsible - along with bigos - for my enduring love affair with sauerkraut. Don't laugh - I had to stop myself from eating half the jar before I'd made the salad!This was a cockle-warming meal and no-mistake and partly-helped console a sad little girl over the fact that she hadn't won the trophy in Judo class yet again.
Tommorow - ice-cream!
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6 comments:
That meal looks and sounds like perfection. Potato dumplings, saurkraut, gravy? Yes please!
You are SO awesome, your meals are always so creative and inspiring...and hunger inducing! This looks like a perfect comfort food fest and that is exactly what I'm after right now. Thank you!
Theresa - it was grrreat!
Tasha - thankyou! I try my best, not always successfully, mind you!
Yum. If I lived in Scotland, I would come over for dinner. :) You seriously need to email me some recipes. Your food looks awesome.
Potato dumplings, sounds delicious! That sure is really comforting!
Sounds like pure comfort food to me! Perfect for this chilly weather we've been having. This post is seriously making me hungry!
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