Baked Potato Bites

Baked Potato Bites
about 27 small bites

1 pound potatoes, peeled and cut into chunks
1 tablespoons milk
2 tablespoons butter
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup grated parmesan cheese (40g)
1 large egg, lightly beaten with 1-2 teaspoon water
1 cup panko bread crumbs (add some salt and pepper)

H O W :
Add potatoes to a small pot with water .Cover and bring to boil . Cook until tender, about 10-15 minutes.
Drain and add back to the pot for 2 minutes (to dry them).
Mash the potatoes with salt, pepper, butter and milk.
Add in parmesan . Let the mixture cool for 15-20 minutes (not in the fridge).
Preheat the oven to 390/400 degrees.
Roll the potatoes mixture (a teaspoon size bites) into small balls.
Dip the balls in the beaten egg .
Roll in panko crumbs.
Place on a small baking sheet (lined with a baking paper ,brushed with olive oil).
Bake the Bites for 10-13 minutes . Turn them on the other side and bake for 10-13 minutes more (until outside is crispy and deep golden).
Serve the Potato Bites hot or warm.

The unbaked Bites:

Pickled radishes

Pickled radishes

Serve with any food you like, even with a piece of bread like me ...
Pickled radishes /delicious magazine
Ingredients:
175g French breakfast radishes (I use small Israeli radishes)
3cm piece of fresh ginger
½ tsp coriander seeds (I didn't add it)
1 star anise
1 red chilli, deseeded and finely diced
2 tsp caster sugar
4 tbsp white wine vinegar (I use red wine vinegar)
½ tsp salt
H O W :
Trim and thinly slice the radishes lengthways, then slice the ginger into fine strips.
Put both in a bowl.
Heat a small pan over a medium-low heat, add the spices, toast for a minute or so, then add the chilli, sugar, vinegar and salt. Simmer gently to dissolve.
Stir this into the radishes, cover and put in the fridge overnight to mellow.
Full recipe




Chanita Harel© This content belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2012 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Tomato chili Sauce

Tomato chili pepper Hot Sauce

This orange color hot sauce is good with any spread or dish. It's hot-sour, piquant and spicy .Will keep in the fridge or (like ice cubes) in your freezer. (Try and add it to a winter soup).
We love it !

About 2 1/2 cups
Ingredients:
2 tablespoons olive oil (use extra-virgin oil)
1 large onion, diced (=1 cup)
4 chili peppers (only 2 seeded) diced
4 cloves garlic, diced
500 gr tomatoes, diced
1 cup white wine vinegar
2 teaspoons salt
2 teaspoons sugar

H O W:
Heat oil in a large saucepan over medium heat. Add onion, chile peppers and garlic .
Cook, stirring, until the onion is soft - 4 minutes.
Reduce heat , add tomatoes, vinegar, salt and sugar.
Cook, stirring occasionally, until the tomatoes become soft and cooked,  about 6 minutes.
Cool the sauce for 10 minutes.
Transfer the tomato mixture to a food processor/ blender ,puree until smooth.
Pour the pureed mixture through a fine sieve (over a bowl).
Keep in the fridge or (like ice cubes) in your freezer.

World Bread Day 2011 - My Beetroot Bread

World Bread Day 2011 -
My Beetroot Bread-A step by Step recipe :

Yes ! The Bread Party is here again !
The World Bread Day is taking place today :  October 16th 2011.
I want to thank again zorra from kochtopf Cooking site for organizing all these wonderful events and for hosting So many Breads around the world in her site for all these years. It's the Best Bread Cookbook ever every year again.
 
This Bread is So easy to make, So soft, very Tasty and has a nice color . Just a perfect Bread with any spraed you like, or eat this Beet Bread with butter like I did... :) . A great surprise !
Beetroot Bread לחם סלק בעברית
What you'll need :
2 tsp dried yeast (=6 gr)
100ml double cream (or 38% fat cream)
200ml milk
1/2 tsp sugar
125g (4oz) cooked plain beetroot grated finely and drained well
450g (1lb) AP flour
1/2 tsp oil (not olive oil)
1 tsp salt

H O W :
1. Slightly warm the cream + the milk.
2. Sprinkle the yeast into the cream-milk, add the sugar, mix and leave for 15 minutes.
3. Put the beetroot and flour into a mixer bowl and stir in the salt and oil .mix (by hand).
4. Make a well in the centre and add the cream-milk- yeast mixture.
5. Mix well to form a dough (which at this point will be a spectacular pink in colour!).
6. Knead the dough for 10 minutes (with your mixer). (add 3-4 TB flour id needed)
7. Place in a clean oiled bowl.
8. Cover and leave in a warm place for 1 hour until doubled in size.
9. Knock the dough back and knead for few minutes.
10. Divide the dough into 2 parts (430 gr each one) and form into round loaves.
11. Place on a baking sheet and leave to stand for 30-35 minutes. (It's better to sprinkle flour on top of each Bread).
12. Bake at 190C  for about 35-40 minutes until the loaf sounds hollow when tapped on its base.
Idea for this recipe (with changes) from this recipe.

Few Tips for you :
*When you use cooked beet you'll get a yellow Bread .With uncooked beets you'll get a pink bread (but
please, don't try the uncooked version here)
* You can use single cream instead of double cream and the milk (there is no single cream here in Israel).

My Beetroot Bread - here is how it's done:
The Beet (only 1 -there will be leftover) before cooking :

Cook the Beetroot in pure water (don't add salt or sugar) until soft, for 30-40 minutes:

Here is the cooked Beetroot (Cool it, then grated finely, draine well before adding to the flour):

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Now add the Beets to the flour:

Add the cream-milk-yeast mixture (after letting it stand for 15 minutes, only few bubbles. it's OK):

Knead for 10 minutes:

After the dough is doubled in size.. after kneading it again, divide it into 2 (430 gr each one) and form into 2 round and nice loaves :

... leave to stand for 30-35 minutes :

Here is the baked Bread:

Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חניתה הראל ורן פודפורנו זה שלנו This content(+FoodPorn)belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2011 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com