Schlagwort-Archive: Kartoffeln

Kartoffelröllchen mit Champignonsauce

Kulinarisch verbinden die meisten mit Kroatien den Klassiker Ćevapčići mit Djuvec-Reis. Dabei stammen die Hackfleischröllchen ursprünglich aus der Türkei, die osmanischen Eroberer brachten sie im Mittelalter auf die Balkanhalbinsel.

Die Kartoffel kam im 16. Jahrhundert aus Amerika auch nach Kroatien und wurde zum Grundnahrungsmittel. Der Einfluss der K.u.K.-Monarchie auf die

Kartoffelröllchen mit Champignonsauce

Kartoffelröllchen mit Champignonsauce (1)

ist nicht zu leugnen. Gefunden habe ich dieses Rezept für Valjušci od krumpira u umaku od šampinjona im Kroatien-Lexikon und ist mein zweiter Beitrag zur kulinarischen Weltreise nach Kroatien.

Kartoffelröllchen mit Champignonsauce

Menge: 2 – 3 Portionen

Kartoffelröllchen mit Champignonsauce (2)


Kartoffelröllchen bzw. Schupfnudeln

  • 500 Gramm Kartoffeln, mehlig kochend; Ulrike: Diplomat
  • 50 Gramm Mehl
  • 25 Gramm Weizengrieß, fein
  • 25 Gramm Butter
  • 1 Eigelb, Größe M
  • Salz
  • Muskatnuss, gerieben


  • 250 Gramm Champignons, geputzt, in Scheiben geschnitten
  • 1 kl. Zwiebel, abgezogen, in kleine Würfel geschnitten
  • 1 Zehe Knoblauch, abgezogen, in kleine Würfel geschnitten
  • 1 Essl. Butter
  • 250 ml Sahne, 38 % Fett
  • etwas Majoran
  • Salz
  • Pfeffer, frisch gemahlen


abgewandelt von Ulrike Westphal nach:
Kroatien Lexikon


  1. Die Kartoffeln in der Schale weichkochen. Dann noch heiß pellen und durch eine Kartoffelpresse in eine Schüssel drücken. Etwa 30 Minuten abkühlen lassen und dann die restlichen Zutaten untermischen, so daß ein fester Kartoffelteig entsteht. Aus diesem Teig Röllchen formen und in leicht siedendem Salzwasser solange köcheln, bis sie an der Oberfläche schwimmen – das dauert nur ein paar Minuten. Herausnehmen und mit der Champignonsauce servieren.
  2. Die Butter in einem Topf schmelzen und darin die Champignons anbraten. Sobald sie beginnen, Farbe anzunehmen, Zwiebel und Knoblauch hinzugeben und ein paar Minuten mitdünsten. Mit der Sahne aufffüllen, mit Salz, Pfeffer und Majoran abschmecken und ca. 10 Minuten leicht einköcheln lassen. Mit den Kartoffelröllchen servieren.

Gesamtzeit: 1 Stunde 10 Minuten
Vorbereitungszeit: 20 Minuten
Koch-/Backzeit: 15 Minuten

*=Affiliate-Link zu Amazon

Die kulinarische Weltreise Mai - Kroatien

Apple, potato and red onion salad

Autumn is coming with potatoes and crisp apples, time for

Apple, potato and red onion salad

Apple, potato and red onion salad (1)

Delicious! With this recipe I say Goodbye, Hugh! Since April I cook recipes from Hugh with the I♥CC. I have to admit, I have no favourite recipe, I liked all 27 recipes I made.

Apple, potato and red onion salad

4 as a side dish, 2 as main

Apple, potato and red onion salad (2)

Enjoy this crunchy, creamy salad with som thickly sliced, homecook ham of flakes of kipper or smoked mackerel. For a vegetarian version, scatter a few roughly chopped walnuts over it before serving.


  • 2 medium apples, crisped like Cox
  • 300 grams waxy potatoes, cooked and peeled, ready to eat
  • 1 red onion, finely diced, about 70 grams
  • sea salt
  • black pepper, freshly ground


  • 1 ½ teaspoons English mustard
  • 2 teaspoons cider vinegar
  • 1 teaspoon caster sugar
  • 65 grams crème fraîche


  • A few sprigs of dill of fennel fronds, optional



modified from Ulrike Westphal inspired by:
Hugh Fearnley-Whittingstall
River Cottage Fruit Every Day!978-1408828595*
ISBN: 978-1408828595


  1. FOR THE DRESSING: Put the ingredients into a small jar with some salt and pepper, put the lid on an schake to comine, or whisk together in a jug to emulsify.
  2. Quarter and core the apples. Cut each quarter into a few slices and place in a large bowl. Slice the potatoes slightly more thickly and add to the wowl, along with the onion.
  3. Add the dressing and toss gently before transferring to a serving bowl or individual plates. Finish with a scattering of salt and pepper an, if using, some fronds of dill or fennel. Serve with brown bread or rye bread and butter.

total time: 10 minutes without boiling and cooling the potatoes.
preparation time: 5 minutes

*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
Goodbye, Hugh!
For all other great Goodbye, Hugh! recipes visit the I heart cooking clubs site 

Green Beans, New Potatoes and Olives

Monthly Featured Ingredient/Dish Challenge at IHCC this week: Potatoes! The I ♥ Cooking Clubs members prepare recipes where any kind of potatoes are featured or included from any of our past or present IHCC chefs. I decided to make

Green Beans, New Potatoes and Olives

Green Beans, New Potatoes and Olives (1)

This was not only delicious but cheap. I paid just 1,42 Euros for potatoes, olives and green beans, the other ingredients I had on hand. It’s also great the next day for Lunch at Work.

Green Beans, New Potatoes and Olives

YIELD: 2 -3 servings

Green Beans, New Potatoes and Olives (2)


  • 500 grams small new potatoes
  • Sea salt
  • black pepper, freshly ground
  • 200 grams green beans, trimmed and cut into 1 1/2-inch / 4cm lengths
  • 2 tablespoons olive oil
  • 2 garlic cloves, thinly slivered
  • 50 grams black olives pitted, very coarsely chopped
  • good handful of basil, shredded
  • generous squeeze of 
lemon juice



modified from Ulrike Westphal inspired by:
River Cottage Veg:
200 Inspired Vegetable Recipes
978-160774472 *
ISBN: 978-160774472
also found online.


  1. Cut the potatoes into 2 or 3 pieces each. Put them in a saucepan, 
cover with water, add salt, and bring to a boil, then lower the heat. Simmer for about 8 minutes, until tender, adding the beans for the 
last 2 or 3 minutes. Drain well and return to OPthe hot pan.
  2. Meanwhile, heat the olive oil in a small frying pan over low heat. Add the garlic and cook very gently for a couple of minutes, without letting it color. Add the chopped olives and cook for a minute more. Remove from the heat. 2
  3. Meanwhile, heat the olive oil in a small frying pan over low heat. Add the garlic and cook very gently for a couple of minutes, without letting it color. Add the chopped olives and cook for a minute more. Remove from the heat.
  4. Tip the oil, garlic, and olives into the pan with the potatoes and beans. Add the basil, a generous squeeze or two of lemon juice, and some salt and pepper. Toss together and serve warm.

total time: 30 Minuten
preparation time: 10 minutes
cooking time: 8 minutes

*=Affiliate-Link to Amazon

more recipes with potatoes from our previous IHCC chef Nigel Slater

©Rezepte von Nigel Slater: Mashed potatoes
mashed potatoes
©Rezepte von Nigel Slater: warm new potato salad with melted cheese and waterkress (4)
Warm New Potato Salad with Melted Mountain Cheese and Watercress
Rezepte von Nigel Slater©Baked Lemon Potatoes from Nigel Slater (1)
Baked Lemon Potatoes
©Rezepte von Nigel Slater: roast potatoes Duke of York
Roast potatoes: Duke of York

Photo Credit: I ♥ Cooking Clubs
MFI Potatoes
For all other great Potatoes! recipes visit the I heart cooking clubs site 

Chard and new potato curry

You know autumn is not far, when pumpkins, winter squashes and chard appear next to new potatoes at the weekly market or Food Assembly. I bought some multicoloured chard

bunter Mangold

and new potatoes to cook

Chard and new potato curry

Chard and new potato curry (1)

I have to admit, I’ll never be a huge fan of chard, but every now and then I’ll serve it, especially if it looks so beautiful. The sauce is spicy and delicous and convinced our son.

Chard and new potato curry

Yield: 4 servings

Chard and new potato curry (2)

This hearty curry is fantastic in late summer or early autumn. It can be made ahead, leave out the yoghurt and at it at the last minute just before serving.


  • 500 grams Swiss chard; about
  • 2 tablespoons sunflower oil; I used rapeseed oil
  • 1 onion, halved and finely sliced
  • 3 garlic cloves, peeled
  • 1 green chilli, deseeded and finely chopped
  • 3 cm piece of ginger, peeled and chopped
  • 1 teaspoon garam masala
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 3 cardamom pods, bashed
  • 350 grams new potatoes, quartered
  • 250 grams plain (full-fat) yoghurt
  • 1 1/2 tablespoons tomato puree
  • a small bunch of coriander, roughly chopped; as always I used parsley
  • a small handful of almonds, cashews or pistachios, toasted and chopped; about 30 grams
  • sea salt
  • black pepper, freshly ground


978-1-4088-1212-9978-1-4088-1212-9 *

modified from Ulrike Westphal inspired by:
River Cottage Veg Every Day! (River Cottage Every Day)978-1408812129 *
ISBN: 978-1408812129


  1. Separate the chard leaves from the stalks. Cut the stalks into 2-3cm pieces and roughly chop the leaves.
  2. Heat the oil in a large saucepan over a medium heat, add the onion and fry until just golden. Meanwhile, pound the garlic, chilli and ginger together with a pinch of salt to a paste. Add to the onion and cook, stirring, for a couple of minutes. Tip in the rest of the spices and stir for a minute or two.
  3. Add the potatoes and chopped chard stalks and fry, stirring frequently, for 5 minutes, so that they are well coated with the spice mixture. Pour in about 400 ml water – enough to just cover the veg. Bring to a simmer, cover and cook for lo-12 minutes until the potatoes are just tender. Add the chard leaves, stir and cook until just wilted.
  4. In a bowl, whisk together the yoghurt, tomato puree and some of the hot liquid from the curry. Remove the curry from the heat, stir in the yoghurt mixture,return to the heat and warm through very gently (if it gets too hot, the yoghurt will curdle). Stir in most of the coriander.
  5. Taste and add salt and pepper if needed. Scatter over the toasted nuts and remaining coriander, then serve with rice and naan or chapattis.

Spinach and new potato curry: Use 600 -700 grams spinach in place of the chard. Remove by tough stalks and add the leaves to the curry once the potatoes are done. Cook for a minute or two before adding the yoghurt mixture.
Winter kale and potato curry: Use maincrop potatoes, peeled and cut into bite-sized chunks, rather than new potatoes, and replace the chard with kale. Discard the kale stalks, roughly shred the leaves, and add them when the potatoes are nearly done. Simmer for 2-3 minutes, or until tender.

total time: 40 minutes
preparation time: 15 minutes
cooking/baking time: 20 minutes

*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
Slide Into September!
For all other great Slide Into September! recipes visit the I heart cooking clubs site 

Nudeln Schleswig-Holstein

Die Kombination aus Nudeln, Kartoffeln, Bohnen und einem Pesto schmeckt verblüffend lecker. In Italien wird dieses Gericht mit TrofieB01N7XWARG * und natürlich einem Pesto Genovese mit Basilikum, Olivenöl und Pinienkernen zubereitet.

Ich verarbeitete das Radieschengrün von hier mit 18 Monate gereiftem Deichkäse Gold, Rapskernöl und Haselnüssen nach diesem Rezept zu Pesto, und kombinierte es mit Kartoffeln und Bohnen zu

Nudeln Schleswig-Holstein

Nudeln Schleswig-Holstein-3

bei denen bis auf die Nudeln und Gewürze alle Zutaten aus Schleswig-Holstein stammen. Es fehlte mir einfach die Muße, die Nudeln wie hier selbst zu machen.

Nudeln Schleswig-Holstein

Menge: 2 Portionen

Nudeln Schleswig-Holstein-2


  • 150 Gramm grüne Bohnen
  • 200 Gramm Kartoffeln, festkochend
  • 5 Essl. Pesto vom Radieschengrün
  • Salz
  • Pfeffer aus der Mühle


abgewandelt von Ulrike Westphal nach:
e&t Für jeden Tag 7/2004


  1. Bohnen putzen und halbieren. Kartoffeln schälen und in dünne Scheiben schneiden. Die Nudeln, z. B. Trofie oder andere kurze Nudeln, in kochendem Salzwasser nach Packungsanweisung kochen. Bohnen in kochendem Salzwasser 8 Min. kochen, Kartoffeln zugeben und weitere 3 Min. kochen. Alles abgießen.
  2. Nudeln abgießen, dabei 100 ml Kochwasser auffangen. Mit 3 El Pesto verrühren. Mit den Kartoffeln, Bohnen und Nudeln mischen, evtl. nochmals kurz erhitzen, mit Salz und Pfeffer abschmecken. Dann mit 2 El Pesto extra servieren.

Gesamtzeit: 30 Minuten
Vorbereitungszeit:5 Minuten
Koch-/Backzeit: 12 Minuten


Photo Credit: Tastesheriff
Gemüseexpedition 2017 Und da bei diesem Rezept das Grün von Radieschen Verwendung findet, reiche ich dieses Gericht bei der Gemüseexpedition August beim Tastesheriff ein.