Roesti, potatoes with a twist

roesti

Roesti (read other things about roesti) or Swiss hash browns, is a traditional Swiss dish which is mainly made of potatoes and was once eaten mostly in Bern but is now served all overSwitzerland. It often is used to accompany spinach and fried eggs.

To make you will need 1 pound large baking potatoes, 1 tablespoon salt, 3 1/2 ounces smoked bacon, thinly sliced, vertically, 3 1/2 ounces onion, diced, 1 sprig thyme, 3 1/2 ounces mushrooms, diced, 2 tablespoons oil, 2 ouncesbutter, and 6 slices Gruyere.

To prepare boil the potatoes in their skins for 20 minutes, drain, and cool and peel. Use a cheese grater to grate them into a large mixing bowl and add salt. In a frying pan, sauté the bacon and onions, add the thyme leaves and mushrooms and cook until soft. Combine with the potatoes and mix being careful not to mash them too much.

Heat oil in a frying pan and add 3 or 4 spoonfuls of the mixture then use a spatula to flatten. Brown it over a high heat. When the bottom side is cooked flip it over. Repeat with remaining potato mixture. Place 1/2 tablespoon of butter and a slice of Gruyere on both sides and melt under a hot grill.

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Yummy Cheese Fritters

cheese_fritters
Cheese fritters are a great meal that can be enjoyed if you prefer to have something filling or a snack sans meat or fish. The best thing is that fritters can be made with any left-over bits of cheese whether it is cheddar, feta, gruyere, pepper jack or mozzarella.

They can also be served with marmalade or chutney to give them a little extra zest. First in a bowl sift flour, salt, and cayenne or black pepper, chopped onions, chopped scallions, and thyme. Make a hole in the centre of the blended flour and add two eggs. Whisk batter combining the eggs with two tablespoons of olive oil and two tablespoons of milk. Next grate in the cheese and stir all together.

Let the mixture sit for a few minutes while you heat a saucepan with oil. Once the oil is hot use a large spoon to scoop up batter and drop medium size dollops in the pot. Fry until golden brown. Once cooked, remove the fritters and place in a sieve or silicone paper to drain off extra oil. The marmalade can be bought or you can make you own using sugar, cider vinegar, sweet peppers, oil, and garlic. Over a medium heat carmelise sugar and onions, sweet peppers, and garlic. Turn down flame until sauce is thick. Do not allow the mixture to burn. Turn off stove and allow marmalade to cool.

Serve and enjoy!

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