http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Once the winter chill comes in, many of us long for some comfort food. Soups are a healthy and satisfying choice of the season.
Today I am sharing with you an easy broth-based soup filled with fennel, potato, soya cream (optional) and flavoured with saffron. If you prefer a lighter version, just leave out the soya cream at the final step.
Fennel bulb is an excellent source of vitamin C, which is the body's primary antioxidant and a necessity for the proper function of the immune system. In addition to its vitamin C, fennel is a very good source of fiber and potassium.

1. Trim the fennel by removing the thin stalks and the thick base. Cut the bulb into 1cm pieces. Peel the potatoes and cut into 1cm pieces too. Finely dice the shallots.
2. In a saucepan, heat the olive oil and add in the diced shallots. Cook until aromatic and softened. Add in prepared fennel and potatoes. Sautee for 3 minutes. Add in vegetable stock, saffron, and bay leaf. Bring it to the boil. Reduce the heat and simmer, covered, for 25 minutes, or until the vegetables are tender.
3. Remove the bay leaf and puree the soup with an immersion blender. Stir in the cream and season. Serve in hot bowls with some chopped fennel fronds on top.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

There’s nothing like good old fashioned potato pancakes as a side dish. It’s an awesome way to use up leftover mashed potatoes. You can serve these potato pancakes with meat patties, or simply enjoy them as breakfast.

May I take this opportunity to wish you all a very happy and blessed Christmas and success and health for the New Year 2012!

So wünsche ich Euch von Herzen ein frohes und gesegnetes Weihnachtsfest und viel Erfolg und Gesundheit für das Neue Jahr 2012!

1. Thoroughly clean the potatoes and place them in a medium sized pot. Cover with cold water and bring to a boil. Add in about 1 teaspoon of salt. Cook, uncovered, until potatoes are tender all the way through, about 20 minutes.
2. Drain potatoes and let cool slightly. Peel the potato and push potatoes through a ricer into a large bowl or mash with a large fork thoroughly. Add in spelt flour and baking powder, then add in whole egg and egg yolk. Gradually pour in milk, stirring well to make a smooth batter. Season the batter with salt and pepper.
3. Place 1 tablespoon of the butter in a large skillet over medium heat. When the butter turns a light amber, drop about 1 1/2 tablespoons of the batter in the skillet. You should be able to cook 3 pancakes at a time, allowing enough space between them so they have a nice round shape.
4. Cook about 2 minutes on the first side, flip them over and cook about 1 minute longer. Remove from the pan, and keep warm. Continue adding butter to the pan and frying the rest of the batter. Serve the pancakes warm as a side with ground meat patties.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Pommes Duchesse, also known as Duchess potatoes, are basically some puréed potatoes that includ egg yolk, butter and seasonings. They can be simply shaped into a mound with a spoon or piped through a pastry bag into various shapes. The edges of the piped potatoes are crisp after baking, while the interior remains soft and creamy. Serve duchess potatoes as a side along with a good portion of meat.

• 400 g Potatoes, peeled, roughly chopped
• 1 Egg yolk
• 50 g butter, melted
• A pinch of nutmeg
• Salt and white pepper to taste

1. Place potatoes in a large saucepan. Cover with cold water. Bring it to the boil. Boil for 15 minutes or until tender. Drain. Transfer to a bowl. Mash with a potato ricer or using a large metal spoon, press potato through a fine sieve into a bowl. Add egg yolk and half the butter. Season with nutmeg, salt and pepper. Stir to combine.
2. Preheat oven to 220C/428F. Line a baking sheet with baking paper. Spoon the potato mixture into a piping bag fitted with a star tip. Pipe swirled rosettes onto the prepared baking sheet. Drizzle remaining butter over potato. Bake for 20 to 25 minutes or until lightly browned.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Swedish version of baked potatoes. These baked potato fans, also known as “accordion potatoes”, were named after the Hasselbacken Hotel in Stockholm, Sweden that first introduced them in the 1700s. They are crisp on the outside, tender on the inside and make an excellent accompaniment to baked cod, and roasted wagyu beef, or simply as an appetizer served with herb sour cream or blue cheese dressing. Potatoes may be fanned in advanced and placed in cold water to prevent discoloring until ready to use. Dry potatoes well before baking.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

1. In medium bowl, stir together all dressing ingredients except cheese. Gently fold in the crumbled Gorgonzola. Dressing may be made 2 days ahead. Cover and refrigerate.
2. Preheat the oven to 200C/400F. Rinse and dry the potatoes. Grease a baking pan with a tablespoon of olive oil. Put each potato, in turn, in the bowl of a wooden spoon, and cut across at about 3mm intervals.
3. Brush the rest of olive oil all over each potato, then arrange in the baking pan together with garlic cloves and rosemary sprigs. Sprinkle with salt. Bake the potatoes in the middle of the oven until tops are crispy and potatoes are cooked through, 45 minutes. Serve warm with creamy blue cheese cheese dressing.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

This bright golden-coloured, creamy pumpkin soup is perfect for a light lunch with some crusty artisan bread rolls. Roasted pumpkin, potato and spices work together creating a rich depth of flavour and creamy texture without addition of heavy cream.

1. Preheat oven to 190C/375F. Place pumpkin and potato in a roasting pan. Drizzle over 2 tablespoons of walnut oil and toss to coat. Roast for 30 minutes or until tender.
2. Heat the remaining oil in a large saucepan over medium heat. Add onion and cook, stirring often, until soft. Add in garlic, pepper, curry, and coriander powder. Cook, stirring, for 2 minutes or until aromatic.
3. Add in pumpkin, potato, stock, orange juice and milk. Cook, covered, over medium heat for about 25 minutes. Blend the mixture in a food processor or with a handheld blender until smooth. Season with salt, cayenne pepper and lime juice. Ladle among serving bowls. Top with roasted pumpkin seeds, chopped chives, and chilli threads.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

This is a rustic rye loaf hollowed out and refilled with a mixture of ricotta, cream cheese, chives, and vegetables. Original recipe calls for 150 grams of bacon bits for the filling, I omitted it for the sake of eating healthy and just used more potatoes and ricotta instead.
Recipe adapted from Essen und Trinken

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

1. Cook the potatoes in salted water for 20 minutes until fork tender. Drain. Peel the potatoes while still warm, and push through a passatutto or potato ricer.
2. Hard boil the eggs for about 8 minutes. Drain, cover with cold water and leave to cool. Cut the chives into rings with scissors. Deseed the sweet bell peppers and finely dice. Cut the gherkin into fine dices. Peel the eggs and roughly chop them.
3. Combine the chive rings, diced bell peppers, gherkin, eggs, ricotta and cream cheese in a large bowl together with mashed potatoes. Season with salt and pepper. Cut an inch off the top of bread loaf, and hollow out center of loaf.
4. Refill the loaf with the prepared cheese mixture. Store the whole loaf in a paper bag and chill for 2-3 hours until the filling is set. Slice and serve.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Those herb-roasted new potatoes are a tasty accompaniment to any meat dish. They are so easy to make and come out so nicely golden brown, crisp and delicious. A real crowd-pleaser! Turn the potatoes over at half-time to ensure even browning if needed, I left them unattended during cooking. Use other herbs, like rosemary, marjoram or even sage in place of thyme. I will definitely be making these again and again!
Recipe adapted from Ina Garten and Taste Food

• 700 g Small or new potatoes, leaving skin on
• 2-3 tbsp Extra-virgin olive oil
• 1 tsp Sea salt
• 1/2 tsp Freshly mulled black pepper
• 1 tsp Garlic powder
• 4 Thyme sprigs, plus extra for garnish

1. Preheat oven to 215C/420F. Cut the potatoes in quarters and place in a bowl with the olive oil, salt, pepper, and garlic powder. Toss until the potatoes are well coated. Spread the potatoes out in a single layer on a baking tray. Scatter the thyme sprigs around the potatoes.
2. Place baking tray in the middle rack of the oven. Roast the potatoes for an hour until golden brown and crispy. Remove the potatoes from the oven, season to taste, and serve.

I'm reposting the Pinotage Spaghetti with Arugula for a dear friend - Monet at Anecdotes and Apple Cores, who has had a really rough and difficult year. Two sweet ladies - Kate at Kate's Kitchen and Liz at That Skinny Chick Can Bake were really kind to assemble some comfort food recipes for Monet in an effort to support and show some love. I feel blessed to be part of something so special.

Warm potatoes and smoked salmon are wonderfully harmonious with a creamy, guilt free tzatziki dressing and crispy capers. This simple recipe makes a delicious and luxurious brunch dish served with a glass of unoaked Chardonnay.

• 350 g Potatoes
• 1 tbsp Olive oil
• 1 tbsp Capers, drained
• 30g Arugula
• 100g Smoked salmon
• 2-3 tbsp Tzatziki

1. Place potatoes in a saucepan and cover with cold water. Cover and bring to the boil. Uncover and cook for 8 minutes, or until potatoes are just tender. Drain and set aside to cool. Cut into 6 wedges.
2. Heat olive oil in a skillet over a medium-high heat. Add in drained capers and potato wedges. Cook until capers are crisp and potatoes golden, about 5 minutes. Drain on paper towel.
3. Arrange sliced potatoes on serving plates. Top with rocket, smoked salmon and capers. Drizzle over the tzatziki.

Potato salads make the perfect accompaniment to many meat dishes or a delicious and hearty meal on their own. I personally prefer the roasted potatoes instead of usual boiled one for my potato salads as it intensifies the flavour. If you can't find the smoky black forest bacon, use regular bacon.

• 800 g Small potatoes, cut into 2-3 chunks
• 2 tbsp Rosemary infused olive oil
• Salt
• 5 slice Black forest bacon, chopped
• 1 tbsp Fresh rosemary leaves
• 2 tbsp Sour cream
• 2 tbsp Homemade mayonnaise
• 1/2 tbsp Lemon juice
• 1/2 tbsp Capers, drained and chopped
• 1/2 tbsp Fresh basil leaves, chopped

1. Heat oven to 210C/420F. Place the potatoes in a roasting pan, then rub with rosemary infused olive oil, rosemary leaves and a sprinkling of salt. Roast for 30 mins until the potatoes have turned a deep golden brown. Leave to cool slightly.
2. Heat a skillet over medium heat. Dry-fry the chopped bacon until crisp. Whisk sour cream, mayonnaise, lemon juice, capers, and the basil in a large bowl. Add in roasted potatoes and crispy bacon. Toss to coat and serve.

I want to thank Elisabeth at foodandthriftfinds for passing the "Sisterhood of the World Bloggers Award" to me and Raven at Ravienomnoms sharing her "Stylish Blogger Award" with me. Thank You, ladies!

"Bubble and squeak" is a traditional English dish made with potatoes and some leftover vegetables from a previous meal, usually cabbage, but carrots, peas, brussels sprouts, and other vegetables can be added. It is so called from its bubbling up and squeaking while it cooks.
Recipe adapted from Delicious Magazine

• 350 g Cooked medium potatoes
• 350 g Cooked Brussels sprouts
• 120 g Chopped cooked ham
• 2 Eggs, beaten
• Knob of butter
• 50 g Rocket salad
• 2 Avocados, sliced
• Olive oil and lemon juice, to serve

1. Put the cooked potatoes on a chopping board and break them up. Add the other cooked vegetables and chop it all up. Put into a bowl and add the ham, eggs and seasoning, and mix well. Roughly form the mixture into 4 large rounds.
2. Heat butter in a frying pan and pan-fry the cakes for about 8-10 minutes, turning once, until golden and crispy.
3. Divide rocket salad between 4 plates. Top each with a bubble and squeak and half an avocado. Drizzle with olive oil and squeeze over some lemon juice to serve.

The avocado gives this mashed potato dish extra taste and creaminess, and increases the nutritional value of the dish. The caramelized garlic cloves do the trick and give the dish a real punch! Recipe adapted from Essen&Trinken--Kartoffel Avocadopüree mit Knoblauchkaramell.

• 20 g Sugar
• 20 g Butter
• 10 Garlic cloves, peeled
• 300 g Potatoes, peeled and diced
• 80 ml Milk
• Salt and black pepper
• 1 Ripe avocado
• 1 tsp Lemon juice
• 50 g Wholemilk yogurt
• 2 tbsp Curly parsley, chopped

1. Caramelize the sugar in a small skillet over medium heat until golden brown. Add in butter and garlic cloves. Cook until the garlic cloves turned a beautiful golden brown.
2. Place diced potatoes and 1/3 teaspoon of salt in a large pot. Fill with encough water to cover the potatoes. Bring it to a boil. Reduce heat and simmer for about 20 minutes until cooked through. Drain.
3. Half the avocado and scoop out the flesh and place in a large bowl along with lemon juice, yogurt, salt and pepper. Reserve the avocado shells. Use an immersion blender to puree the mixture until smooth.
4. Warm the milk in a pot over the low heat. Mash the drained potatoes through a sieve into the hot milk. Remove, then add in avocado puree and chopped curly parsley. Warm up the mixture over the low heat. Season with salt and pepper. Fill the avocado shells with potato puree, and top with some caramelized garlic cloves.

A quick, easy oven-roasted chicken thighs with Ariosto spice mix, fresh rosemary and maple syrup.

• 2 / 550 g Chicken thighs
• 5 Potatoes, peeled and cut into wedges
• 1+1/2 tbsp Ariosto seasoning for meat
• 2 tbsp Duck fat, melted (or olive oil)
• 8 Grape tomatoes
• A few sprigs of fresh rosemary
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• 1 tbsp Maple syrup

1. Heat oven to 200C/400F. Thoroughly clean the chicken legs with warm water and drain. Make a couple of slits on the meaty part of chicken thighs. Peel the potatoes and cut into wedges.
2. Place the cleaned chicken legs and the prepared potato wedges in a shallow baking tray, add in Ariosto seasoning and melted duck fat, then toss until well-coated. Add in grape tomatoes and rosemary sprigs.
3. Bake for 35 minutes until chicken and potatoes are fork tender. Brush the chicken with maple syrup and broil for 5 minutes.