Ingredients:
1 egg
1 cup yogurt
1-2 cups flour
1 tsp vanilla
2 tsp baking powder
1 Tbsp rum or brandy
2 Tbsp sugar
raisins (optional)
Preparation:
Mix all ingredients.
Drop rounded teaspoonfuls of batter in hot oil and fry, 2 or 3 at a time, until golden, about 4-5 minutes, turning with a slotted spoon as necessary.
Drain on paper towels and dust with confectioners’ sugar.
Friday, November 21, 2008
Mashed Potato Gnocchi (dumplings)
Ingredients:
1 kg (2 lb) potatoes
300 g (10 oz) flour
60 g (2 oz) butter
2 eggs
salt
Preparation:
Peel potatoes. Boil in salted water, but do not overcook. Drain and mash. Add butter. Let cool (about 20 minutes).
Add flour, eggs and salt. Knead the dough gently. Devide the dough into 6 equal pieces. On a floured board, roll each piece into a rope about 3/4 inch in diameter. Cut each roll into pieces 3/4 inch long.
Boil the gnocchi in lot of salted water until they rise to the top. Remove them with a slotted spoon into a buttered dish. Serve with pasticada or any pasta sauce.
1 kg (2 lb) potatoes
300 g (10 oz) flour
60 g (2 oz) butter
2 eggs
salt
Preparation:
Peel potatoes. Boil in salted water, but do not overcook. Drain and mash. Add butter. Let cool (about 20 minutes).
Add flour, eggs and salt. Knead the dough gently. Devide the dough into 6 equal pieces. On a floured board, roll each piece into a rope about 3/4 inch in diameter. Cut each roll into pieces 3/4 inch long.
Boil the gnocchi in lot of salted water until they rise to the top. Remove them with a slotted spoon into a buttered dish. Serve with pasticada or any pasta sauce.
Pasticada (Dalmatian Pot Roast)
Ingredients:
1,5-2 kg (3-4 lb) beef round
5 garlic cloves, sliced longish
100 g (3.5 oz) bacon, cut into 1/2-inch pieces
wine vinegar
1 Tbsp lard
1/2 cup olive oil
3-4 large onions, quartered
2-3 carrots
1 celery root (around 200 g; 7 oz), quartered
1 tsp flour
4 cloves
2-3 Tbsp tomato purée
100 ml (4 fl oz) prosecco
1 tsp sugar
1/2 cup red wine
3 lemon slices
3-4 prunes
salt, pepper
Preparation:
Pierce the meat with a sharp pointed knife at random and insert slivers of garlic and pieces of bacon into the incisions.
Place the beef into a non-reactive pan; cover with vinegar and leave it for 1 to 2 hours or overnight.
Remove meat from vinegar. Season with salt and pepper. Put in a roasting dish together with olive oil, lard, onions, celery root and carrots. Cover and roast for 45 minutes. Take out of the oven.
Take the meat out of the sauce.
Purée the vegetables with roast dripping. Add flour, cloves, tomato purée, prosecco, sugar, red wine, lemon slices and prunes. You can also add some vinegar, if you like.
Cut the meat into 1 cm (1/2 inch) thick slices (vertical to fibres), and return back into the sauce. Cook until the meat becomes soft.
Serve with potato gnocchi.
1,5-2 kg (3-4 lb) beef round
5 garlic cloves, sliced longish
100 g (3.5 oz) bacon, cut into 1/2-inch pieces
wine vinegar
1 Tbsp lard
1/2 cup olive oil
3-4 large onions, quartered
2-3 carrots
1 celery root (around 200 g; 7 oz), quartered
1 tsp flour
4 cloves
2-3 Tbsp tomato purée
100 ml (4 fl oz) prosecco
1 tsp sugar
1/2 cup red wine
3 lemon slices
3-4 prunes
salt, pepper
Preparation:
Pierce the meat with a sharp pointed knife at random and insert slivers of garlic and pieces of bacon into the incisions.
Place the beef into a non-reactive pan; cover with vinegar and leave it for 1 to 2 hours or overnight.
Remove meat from vinegar. Season with salt and pepper. Put in a roasting dish together with olive oil, lard, onions, celery root and carrots. Cover and roast for 45 minutes. Take out of the oven.
Take the meat out of the sauce.
Purée the vegetables with roast dripping. Add flour, cloves, tomato purée, prosecco, sugar, red wine, lemon slices and prunes. You can also add some vinegar, if you like.
Cut the meat into 1 cm (1/2 inch) thick slices (vertical to fibres), and return back into the sauce. Cook until the meat becomes soft.
Serve with potato gnocchi.
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