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Zhiqin
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Captivating Carrot Cake
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The Eggy Omelette
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Alcohol X
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The Delightful Dessert
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"Plain" Plain Water
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You're way too beautiful world
That's why it'll never work
You have us so excited! so excited!
When you say it's over

Damn all these beautiful girls
They only wanna do your dirt
They'll have you so excited so excited
When they say it's over

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Make Rice
Shu Xia
Delon
Sugar
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PAST DESIGNS



Bituwin - template
Dementee -

Tuesday, December 25, 2007
Recipe for Rosti

Swiss Rosti

Ingredient

1.5 kg large baking potatoes
60 g butter
2 tablespoon sunflower oil, salt and freshly baked black pepper
1 teaspoon finely chopped parsley or fresh thyme


Method

Boil the potatoes for 10 mins until just tender.

Drain thoroughly and leave to cool then peel.

Chill for 4 hours (this can be speeded up by careful use of the freezer).

Coarsely grate the potatoes into a large bowl.

Add salt, pepper and herbs to taste.

Melt half the butter and half the oil in a frying pan.

Add the grated potato and flatten the cake in the pan. (Use a fish knofe for this as it makes ita lot easier.)

Cook over a low heat for about 15 mins.

Once the base is crisp , turn onto a plate.

Melt the remaining butter and oil in the frying pan.

Add the potato cake and cook the other side.


*I hardly follow the instructions. Just amend any part of the recipe instinctively, adding any other ingredients that you may fancy.
I can't believe I managed to blog during with that teeny weeny bit of extra time in office.