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.