Cheese and Onion Potato Cakes

Cheese and Onion Potato Cakes Today, after over a year and a half of cutting my hair by myself, I went to the hairdresser. Even if I compare the hairdresser to the dentist, I have to admit I needed it. The moment ended up not being that bad but since we chatted and time went by fast. What also went by too quickly was my once in a while perfectly blow-dried hair. Next time I shall have more clement weather. Once I got home, I was so hungry Continue reading

but I felt like having something comforting so with a salad, I had these cakes made with the leftover potatoes I had from the yesterday. These cake are so easy to make and it’s also a good way to use leftover potatoes.

Recipe adapted form: Betty Bossy’s Cheesy Potato Cakes ( from: The Swiss Cookbook )

Cheese and Onion Potato Cakes

 

 

Cheese and Onion Potato Cakes

 

Recipe for 12 cakes

Prep time: 15 min

Cook time: 20 min

 

Ingredients

500 g boiled and peeled potatoes

150 g grated Swiss cheese

2 eggs

2 onions (not too large)

Nutmeg

salt and pepper

 

Recipe

Heat oven at 200°C.

Roughly grate the onion and using a clean tea towel press out excess moisture. Grate the potatoes and place them in a bowl with the onion, add the cheese, the eggs, nutmeg, salt and pepper. Mix all together well.

Line a baking tray with parchment paper.

Shape 12 equal sized cakes and place them on the baking tray. Cook in the oven for about 20 min.

 

Cheese and Onion Potato Croquettes with Roasted Tomato Sauce – Croquettes Fromage Oignons et Sauce Tomates Rôties

Cheese and Onion Potato Croquettes with Roasted Tomato Sauce

I don’t know about you but before I fall asleep at night I like to read until the book feels too heavy for my arms. Continue reading

What I read? Some of it is novels or short stories, some is history and this past year, much of it is cooking and recipes. In Ottolenghi’s cookbook Plenty (which I love) I came across a croquette recipe and immediately felt a craving for it. Since it was obviously already too late I decided to make cheese croquettes the following day.  Part of the attention to this recipe was also due to his introduction where he talked about the time he lived in Amsterdam. I also lived there for one year and since I found it’s such a great place I felt a little nostalgic. For my recipe I didn’t do much like Ottolenghi also because his croquettes are fried and I don’t usually do that because I don’t really care for the smell and where I live it’s annoying to get rid of the oil in the right place, especially when you don’t have a driver’s license… I made this recipe with ingredients I like together and in the end I enjoyed it. I hope you do too.

 

Cheese and Onion Potato Croquettes with Roasted Tomato Sauce

 

Cheese and Onion Potato Croquettes with Roasted Tomato Sauce

 

For 12-14 pieces

Prep time: 35 min

Cook time: 40 min

 

Ingredients

 

For the croquettes:

500 g floury potatoes

2 onions

60 g grated gruyere

1 knob butter

1 egg

Cream

5 tbsp breadcrumbs

 

For the tomato sauce:

400 g cherry tomatoes

1 tbsp olive oil + more as finishing touch

½ tsp dried oregano

2-3 garlic cloves

1 tsp fresh thyme leaves

1 tsp rosemary leaves

Salt and pepper

Chilli powder

1 pinch sugar

 

Recipe

Heat oven at 230° C.

Peel the potatoes and cut them into chunks. Place them in salted boiling water and cook until soft. Once ready drain and mash the potatoes with the knob of butter. Set aside to cool.

In a bowl place the cherry tomatoes with 1 tbsp olive oil, the oregano, salt and pepper. Crush the garlic with a knife and add it to the tomatoes. Toss and place the ingredients in a baking tray. Peel and slice the onions into 0.5 cm thick pieces. Coat with a little olive oil and place them either in the same baking tray as I did or in a separate one. Cook in the oven for about 15-20 min.

Remove the tray for the oven and remove the garlic cloves without throwing them away. Place the tomatoes with the rest of the ingredients in a blender. Take the garlic cloves and squeeze out the inside which should be soft and add it to the tomato mix. Blend all together, rectify taste with salt  and pepper and drizzle a little olive oil. Set aside.

Take the roasted onions, chop them and add them to the potatoes with the egg, grated cheese pepper and little salt. Mix well. Form little sausages with the potatoes the size of a large finger. In a bowl place the cream and in another dish place the breadcrumbs. Roll each potato piece first in the cream and them in the breadcrumbs. Place them on a parchment lined baking tray and cook in the oven for 20 minutes turning them after 10 minutes. Once they are coloured serve them warm with the tomato sauce (warm or cold).

 

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Version Française

 Cheese and Onion Potato Croquettes with Roasted Tomato Sauce Je ne sais pas vous mais le soir, avant de m’endormir,  j’aime lire jusqu’à quand le livre me semble trop lourd pour mes bras. Ce que je lis? Une partie de mes lecture est composée de romans une autre d’histoire mais depuis un an environ, mon nez se retrouve de plus en plus dans les livres de recettes et cuisine. Dans le livre Plenty de Ottolenghi (livre que j’adore) j’ai vu une recette de croquettes et avant que je m’en aperçoive, l’envie m’avais déjà prise.  Vu qu’évidemment il était déjà vraiment trop tard pour cuisiner, je me suis dite que je les ferais le jour suivant. Cette recette a attiré mon attention aussi par son introduction. Comme Ottolenghi, moi aussi j’ai vecu un an à Amsterdam : j’ai adoré l’expérience et je me suis sentie un peu nostalgique. Pour ma recette je n’ai pas suivi sa version aussi parce que ses croquettes sont frites et je ne fait pas de plats frits chez moi. L’odeur est une partie du pourquoi je ne fait rien frire à la maison. En plus, ici à la campagne,  se débarrasser des huiles de ménage peut être plutôt ennuyeux , surtout quand on a pas de permis de conduire… J’ai fait cette recette avec des ingrédients que j’aime ensemble et ça m’a bien plu. J’espère que vous l’aimerez aussi.

Cheese and Onion Potato Croquettes with Roasted Tomato Sauce

Croquettes Fromage Oignons et Sauce Tomates Rôties

 

Pour 12-14 pièces

Temps de préparation: 35 min

Temps de caisson: 40 min

 

Ingrédients

 

Pour les croquettes :

500 pommes de terre à chair farineuse

2 oignons

60 g gruyère râpé

1 noix de beurre

1 œuf

Crème liquide

5 cs chapelure

 

Pour la sauce tomate :

 

400 g tomates cerise

½ cc origan

2-3 gousses d’ail

1 cc feuilles de thym

1 cc romarin

Sel et poivre

Piments en poudre

1 pincée de sucre

 

Recette

Allumer le four à 230° C.

Pelez les pommes de terre et les couper en morceaux. Faites-les cuire dans de l’eau bouillante avec du sel. Une fois cuites, enlever l’eau et les réduire en purée en y ajoutant la noix de beurre. Mettre de côté et laisser refroidir.

Dans un bol mettre les tomates cerise avec 1 cs d’huile d’olive, l’origan, sel et poivre. Écrase l’ail à l’aide d’un couteau et l’ajouter au tomates. Mélanger et placer dans un plat allant au four. Peler et couper en tranche de 0.5 cm d’épaisseur l’oignon.  Enrober d’huile les tranches et les placer soit dans le même plat à four que les tomates ou séparément. Cuire les deux dans le four pendant 15-20 min.

Sortir le(s) plat(s) du four et mettre les tomates, sans les gousses d’ail, dans un mixer avec le reste des ingrédients pour la sauce. Prendre les gousses d’ail et les écraser enter les doigts pour en faire sortir la chair et l’ajouter au reste.  Mixer le tout et rectifier avec sel et poivre selon le gout. Comme touche finale ajouter un peu d’ huile d’olive et mettre la sauce de coté.

Prendre les oignons rôtis, les hacher et les ajouter au pommes de terre avec l’œuf, le fromage râpé, poivre et un peu de sel ; bien mélanger le tout. Former des petites saucisses avec la préparation de la grandeur d’un gros doigt. Dans un bol verser la crème et dans un autre y mettre la chapelure. Passer chaque pièce en premier dans la crème et après la rouler dans la chapelure. Mettre le croquettes sur une plaque couverte de papier sulfurisé et cuire dans le four pendant 20 minutes en les tournant à mi-cuisson. Une fois que le croquettes sont dorées et prêtes les servir chaudes aven la sauce tomate (chaude ou froide).

 

 


Beetroot and Onion Tarte Tatin

Beetroot and Onion Tarte Tatin The other day, over a nice cup of coffee, I was talking to a friend of mine who is French and she told me how much she loved a nice Tarte Tatin. Continue reading

This got my mind working and so decided to try it. I wanted to make this recipe as a savory dish and chose to make it with beets and onions as both the ingredients work well with caramel like flavours. Before anything I went online to learn well about the process and in the end I went midway between shallot tatin and a beetroot tatin. The difference in my tart I used shortcrust pastry instead of puff pastry (a personal preference). I went out, bought what I needed and got to work. I was excited and in the same time a little stressed about the outcome. I enjoyed the final result twice… I shouldn’t have done so because in the evening I was out to dinner with my boyfriend and was not hungry at all.

 

Beetroot and Onion Tarte TatinBeetroot and Onion Tarte Tatin Beetroot and Onion Tarte Tatin

 

Beetroot and Onion Tarte Tatin

 

Recipe for 6

Prep time: 35 min

Cook time: 45-50 min

 

Ingredients

300 g possibly small cooked beetroot (best if home made, but I didn’t have a choice as I couldn’t find fresh ones)

300 g red onions roughly the same size as the beetroot

2 tbsp olive oil

2.5 tbsp sugar

1 tsp thyme leaves + couple springs

1 tsp chopped rosemary leaves + 1 spring

4 tbsp balsamic vinegar

2 crushed garlic cloves

30 g butter

Salt and pepper

Butter shortcrust pastry 26 cm diameter

100 g fresh goat cheese

 

 

Recipe

Heat oven at 200°C.

Put the onions in a pan and pour over boiling water to cover them. After 8-10 min remove the water and peel the onions. Cut them in half. Cut the beetroot into roughly the same size as the onions.

Heat the oil and butter (without browning) in a pan and add the onions and garlic to brown for 10-15 minutes. At mid cooking time add the beetroot to the pan and cook with the onions. Add in the vinegar, the sugar and the herbs. Cook until caramelized.  Remove the pan from the heat, season with salt and pepper to taste. If your pan is not oven proof, transfer the vegetables to a round cake tin (without loose bottom). Place the rosemary and thyme springs in the centre of the pan (or cake tin) and evenly spread the onions and beetroot.

Trim the dough to a round shape if it’s too large. Delicately place it on the pan and tuck in the edges (you can help yourself with the thinner part of a teaspoon). Prick the dough with a knife and place in the oven  until the crust is nicely brown for 25-30 min.

Remove the tart from the oven and leave to set for 5 minutes. Place a dish on top of the pan and flip it. Add the goat cheese either crumbled or like I did: cut into slices.

Potato and Mushroom Gratin with Rosemary

Potato and Mushroom gratin with Rosemary 1To me the staple comfort food is a potato gratin. Continue reading

It’s creamy and it’s delicious during the colder months, especially when in the past thirty days the sun has barely appeared for ten percent of the time. Because when I don’t see the sun for a while I need to keep my spirits up, lately I have been going out quite often to dinners and evenings.  So when I get to spend an evening at home, I like to spoil myself with something I like and potato gratin is just a great candidate.  Potato gratin is an dish which is easy to make and I love to decline it into the flavour which inspires me on the moment. A few months ago I bought the eBook “The Flavour Thesaurus” and since then, I don’t know how many hours I have spent navigating through the pages (see at the end of the post). I find this book is an incredible source of inspiration and it had almost become a game to me to find the possible combinations. Often I have a look at it before going to sleep and it is when my arms start hurting by holding up my iPad that I realize I have been reading for too long.

Potato and Mushroom gratin with Rosemary 4

 

Potato and Mushroom Gratin with Rosemary

 

Recipe for 1-2 as a main dish 3-4 as a side dish

Prep time: 15 min

Cook time: 55 min

 

Ingredients:

120 g mushrooms ( I could not find anything else at the nearby supermarket, if you have something better go ahead)

1 onion

1 tbsp olive oil

40 g Gruyère

300-350 g potatoes (the firmer kind)

1 dl milk

1 dl cream

½ tbsp fresh rosemary leaves chopped

Salt and Pepper

Nutmeg (optional)

 

Heat the oven at 200°C.

Cut the mushrooms in half and make slices of about 0.5 cm pieces. Also cut the onion in half and slice it too, not as thick as the mushrooms though.

Heat the olive oil in a pan and add the onion. After a couple of minutes add the mushrooms and brown without turning them too often. If you wish you can add some pepper. Once done set aside.

Pass the potatoes through a slicer.

In a bowl mix the milk, cream and cheese.

In a greased baking dish add the potatoes, mushrooms and onions and toss them until evenly distributed. Now add the dairy mix, pour over and give another quick toss. Place in the oven for 45-50 minutes and serve hot.

This dish can be served with a simple salad or it can work as a side dish for meat.

 

Swiss Onion Pie (Boelletuenne)

33.Onion Pie -1 (800 x 600)

No need to say that I cried a lot this week ; cutting all those onions was some task. Lately I keep on going back to my mother’s Swiss recipe book and I try to make these same recipes but with my own touch. Continue reading

Switzerland is a big mix of influences coming from the bordering countries and this is many cultural and traditional traits which comprehend the food culture. This onion pie comes from the canton of Schaffhausen. Traditionally it calls for diced bacon and it doesn’t contain cheese, only cream and eggs. I thought it would be an idea to turn it vegetarian as not all of my acquaintances eat bacon.  I made this pie the first time according to the traditional recipe but I found that without blind baking, the crust ended up to be a bit wet and not cooked all the way. My second try went better except that I must have been dreaming while the pie crust was in the oven because it ended up being a bit darker than I had planned; as you can see in the picture…

To avoid saying that this is not something one would eat when on a diet ; I’ll say that this recipe brings energy and heat for the colder months. I guess that serving a nice salad with it is a good idea as it brings a little lightness to the meal.

About the onion :

It is believed that the onion comes from central Asia and that it is one of the earliest vegetables cultivated (about 3500 years ago). By its resistance to different weather conditions it is easy to see why its cultivation spread to the rest of the world and why so many civilizations made use of it. The onion was the symbol of intelligence in ancient China ; the Egyptians  made a large use of it and the Romans exported it to the north of the Alps. Very much appreciated and popular during the Middle ages it has conserved its reputation up to today (sources in French and Italian : www.legumes.ch and www.cookaround.com).

33. Onion Pie (800 x 738)

Swiss Onion Pie

For a 28-30 cm cake pan

Prep time : 15 min

Cooking time : 55 min

 

Ingredients :

Pie crust pastry recipe for a pie dish 28-30 cm (or use a store bought one) :

100 g white flour

100 g wholemeal flour

100 g butter

½ tsp salt

 

For the onion pie filling:

500 g onion

1 tbsp butter

Salt and pepper

2 dl cream

2 eggs

¼ tsp grated nutmeg

60 g Gruyere

 

Pie pastry recipe :

In a bowl mix the two types of flour, and the salt.

Cut the butter into cubes and place it with the flour mix. Rub the butter with the flour until the preparation has a sand like appearance. Lightly knead the dough and leave to rest for 20 min.

Once the dough has rested roll it out.

 

The following steps also apply to a store bought dough :

Heat oven at 200°C

Place the dough in a greased pie dish and incise it with a fork.

Place a sheet of baking paper on the dish and fill it with rice, beans or those specially made chains and place in the oven to blind bake for 15 minutes.

Filling :

Cut the onions in half and slice them.

Heat the butter in a pan and add the onions. Cook until they have become translucent. Set aside and leave to cool.

In a bowl put the cream, the egg the nutmeg, the salt and the cheese and mix together.

Take the blind baked pie crust and place the onions at the bottom. On top pour the cream preparation and place in the oven for 30 min or until the top is brown. Serve hot.

Smoked Salmon and Beetroot Carpaccio with Horseradish Dressing

Smoked Salmon and Beetroot Carpaccio with Horseradish Dressing 2 (800 x 560)

These past few days my idea was to stay on the light side because this weekend I am attending an enogastronomic  walk which takes place in Ascona, a lakeside town just a few kilometres away from my valley. I am so looking forward to the event, especially since last year I couldn’t go because I had to work. The event is called ‘Gusta il Borgo’ and this is the kind of activity I find there is never enough: people, food, wine and a nice walk (link: http://www.amisdalaforcheta.ch/index.php/component/k2/item/238-gusta-il-borgo-2013 ). Continue reading

I’ll be taking loads of pictures and post them next week. So for a light and quick dish I thought that a nice smoked salmon and beetroot carpaccio would have done the trick. Soon colder days will come and I will not feel like having cool food on a daily basis. Horseradish works well with either salmon or beetroot and another thing I particularly like are the colours. I was removing the smoked salmon from the package and thinking about the recipe I realized I did not know much about the history of the process of food smoking….

 

About smoked food :

Smoking food is something extremely interesting because first it cures food and second it gives it such a wonderful flavour. It is believed that the process of food smoking was almost as ancient as man cooking with fire. Sumerian tribes already smoked fish about 3500BC. Since that time humans have used the technique also in order not to succumb famine during the cold months. Another fact is that the smoking process has changed very little since the beginning of its practice; first the meat is brined for a few hours/day then the food is dried and placed to be smoked (source: http://www.theguardian.com/lifeandstyle/wordofmouth/2011/mar/22/consider-smoked-foods )

 

Smoked Salmon and Beetroot Carpaccio with Horseradish Dressing

 

Prep time : 10 min

 

Ingredients :

200g smoked salmon

100-150g beetroot

1 small red onion

 

Dressing :

3 tbsp olive oil

1.5 tbsp cider vinegar

2 tsp prepared horseradish

Salt and pepper

 

Recipe :

For the dressing mix all the ingredients together and aside.

Slice the beetroot and the onion as thinly as possible.

On each plate place the smoked salmon on the outer edge and in the middle place the sliced beetroot. On top, sprinkle the onion and finally drizzle the dressing on top. Serve with freshly baked bread.

Aubergine rolls with a grilled onion vinaigrette

Aubergine rolls with a grilled onion vinaigrette - 1 (600 x 448)

Lately my home has been a coming and going of people which is something I am really enjoying; especially if I can cook for/with them. I always say that for me there are not enough meals in a day to quench my cooking passion (…well almost). Apart from my friends visiting I have been able to meet up with my mother for my weekly lunch and I felt that these aubergine rolls would be a nice idea for the summer which is gently giving room to the autumn light and warm colours. Continue reading

About the aubergine:

It is believed that India is the land of origin of the aubergine/eggplant; yet the earliest accounts of the vegetable are found in China and they come from around the 5th century . Even when it comes to the date of cultivation of the eggplant there is some confusion in the Chinese references. Li-Hui-Lin writes in his Vegetables of Ancient China that records indicate China was growing eggplant in vegetable gardens from 500 BCE; however, they may not have considered it an edible until the second century BCE. Southwest Asia is also taken into consideration when speaking about its origins and this is mainly relevant to the different varieties that can be found there (although there is no proof about this).Besides the origin of the eggplant, what I found interesting is the fact that the aubergine was first used as an ornamental item with its varieties of colours and shapes instead of being consumed (source: http://www.vegparadise.com/highestperch67.html )

Aubergine rolls with a grilled onion vinaigrette - 2 (600 x 400)

Aubergine rolls with a grilled onion vinaigrette

 

Recipe for 2

Prep time: 10 min

Cook time: 15-20 min

 

Ingredients :

1 aubergine

Olive oil

Salt and pepper

100g fresh goat cheese

1 tsp fresh thyme

2 heaped tsp dry roasted pine nuts

 

For the dressing :

3 tbsp olive oil

1 ½ tbsp balsamic vinegar

Salt and pepper

1 medium onion

 

Recipe :

Take the aubergine and cut it lengthwise. Slice off the rounded ends and then evenly cut the aubergine into four  strips. On each slice brush one side with olive oil and add salt and pepper. Heat a griddle pan (if you don’t have one a normal one is fine too) and add the aubergine on the oiled side to cook. Once the aubergine is well coloured brush and season the second side and flip the slices and leave to brown. Once they are ready set aside.

Take the onion and cut slices of about 0.5 cm. Brush each side with olive oil and repeat the same operation as with the aubergine.  If you have enough room you can do both operations at the same time.

Soften the goat cheese with a fork until it’s creamy ; add the thyme leaves, the pine nuts, salt, pepper (eventually a drizzle of olive oil) and mix together.

On the wider sides of the aubergine slices evenly distribute the goat cheese mix ad roll them up.

For the vinaigrette mix the olive oil, the balsamic vinegar salt and pepper. Chop the grilled onios and add them to the sauce.

To serve place a handful of soft salad leaves and about 50g halved cherry tomatoes in each plate ; place the aubergine rolls on top and add the vinaigrette on top.