Austrian/German style
Potato Fritters
I haven't enjoyed potato fritters in ages.
And my mum recently reminded me at this really simple and delicious dish,
I used to love as kid and teenager.
The German version is very simple. No garlic in the batter and served with sugar and apple sauce.
I actually never was a big fan of sugar on my fritters. So when I enjoyed the German version,
I only topped my fritters with apple sauce.
But, at home, we always enjoyed the Austrian version.
With garlic in the batter and served with plain yoghurt. YUM. I love it.
When I told mum I have no idea what to cook for the weekend,
she said she will make potato fritters.
And from this moment on, I have potato fritters in my mind.
I made the Austrian version - with garlic.
I served it with both,... plain yoghurt and apple sauce. I actually enjoyed both.
I usually love it crispy fried. I was unsure about to make this fat free.
But my non stick pan really worked well to give fat free fritters a go.
To completely finish them,
I just spread a very small amount of olive oil on one side to fry it to perfection.
I was happy it worked so great without tons of oil. Yeayyy.
So this is also a very, very, very low fat lunch I really enjoyed.
I also added my own tough to the recipe. Usually it only is potato, flour, garlic and salt.
In some parts of Germany and Austria they also add onion. But I actually never added some.
I also love to add herbs. So I choose oregano this time. Thyme will work great as well.
Ok, now lets get started with this really very simple dish.
When you want to serve it with apple sauce, please check on my apple sauce recipe here
anges-kitchen-veggieart.weebly.com/sweet-things.html
To make 6 middle sized fritters
I used:
350g potatoes - fine grated
20g gluten free oat flour
7g garlic - grated
1/2 tsp oregano
1/8 tsp or as much pink salt you like to use
Directions:
1. fine grate the potatoes and add every other ingredient. Mix well to combine.
2. heat a non stick frying pan and add batter to your liked size of a fritter.
I prefer middle size, works best for me to make everything nice and golden.
3. serve with apple sauce and your preferred plain yoghurt and ENJOY :-)
Please feel free to check on my recip here .... anges-kitchen-veggieart.weebly.com/german.html
Parsley Potatoes
I actually don't know if this dish is Austrian or German.
This is a dish my mum made for my dad from time to time. Not only for him, for me of course as well, haha.
Because my German granny never cooked this, I think it is something my dad knew from Austria.
This dish is simple and very delicious. You only need some potatoes, fresh parsley, olive oil,
salt and a cup of plain yoghurt. You also can serve it with a salad of your choice, whatever you like!
The original is cooked with butter. The butter flavour actually makes this dish. To have a vegan version of it,
use Nuttelex sunflower margarine. It is great to give it this buttery taste.
If you are on a MM diet,... use cold pressed olive oil. It will change the taste a little bit, but is pretty nice anyway.
I always use plain coconut yoghurt with it. Works best for me.
But you can use whatever dairy free yoghurt you want. Important is,... it is plain!
Parsley is full of Vitamin K,C and A --- also a good source for iron and folate.
Vitamin K
Two tablespoons of parsley have a whopping 153% of the RDA of vitamin K, which is necessary for the synthesis of osteocalcin, a protein that strengthens the composition of our bones. Vitamin K also prevents calcium build-up in our tissue that can lead to atherosclerosis, cardiovascular disease and stroke.
Finally, the vitamin K found in parsley is essential for synthesizing sphingolipid, the fat needed to maintain the myelin sheath around our nerves, and therefore our nervous system as a whole.
And from the MM world, parsley is stated as perfect for to remove heavy metals like aluminium
Sounds good to me :-)
Ingredients:
as many smaller sized potatoes as you like
as much fresh parsley as you like - chopped
a pinch of pink salt
and as much olive oil as you feel comfortable with
plain vegan yoghurt of your choice to serve with
Directions:
1. cook the potatoes in their skin (jacket potatoes) and cool down to handle.
2. remove skin.
3 heat the oil in a frying pan and add the potatoes. Fry until slightly golden.
4. add parsley and fry until the potatoes are golden.
5. serve with plain yoghurt and a side salad.
Hungarian Mushroom Goulash
I LOVE MUSHROOMS!
There is nothing better than a good mushroom dish. One of my favourite mushrooms are Chanterelles.
Back in Germany I always was looking forward to Chanterelle season.
Unfortunately, here in Australia are no Chanterelles. I never saw fresh ones.
Dried ones, yes --- but never fresh ones.
Well, doesn't matter. There are plenty of other mushrooms to choose from.
I am a fan of organic champignons and dried Shiitake and other forest mushrooms.
Organic champignons are actually much more intense in taste than the non organics.
They are also juicier. When you eat one raw, you will see.
Also a mix of dry forest mushrooms. You get it at Coles from the mushroom section.
Or once a year when Aldi got this kind of products as special offers.
I always get a couple of boxes of the dried chanterelles and mixed forest mushrooms.
To use the forest ones for this dish is just perfect!
But when you can't get it, or its to expensive, dry shiitake mushrooms from the Asian section are perfect too!
I grew up with Hungarian Goulash. My Austrian granny lifed just 30min. driveway from the Hungarian border.
She got the best paprika spices you could get. And her goulash was awesome.
Also mums of course, because she got the same spices from granny.
I was lucky to get original Hungarian paprika powder at a store at the Goldcoast.
But when you can't get it, normal supermarket paprika will do the job of course as well!
Hungarian Goulash is cooked with beef. Of course, not in the vegan world.
When I veganiced this dish, I first cooked it with tofu, but later,
when I worked out how to make my own vegan meat, I used homemade vegan meat.
For the MM program, I had to leave that off the plate as well. And I usually like to serve it with pasta.
That's the most common and popular product to serve with a Goulash in German. Goulash with pasta.
Rice is not such a good choice, but potato dumplings are also very popular.
And I think the next time I will choose the potato dumplings.
This time I served it with salt potatoes, what also works very well together.
Ok, lets start with the recipe. This amounts of ingredients are for 3-4 serves
Prep time approx. 30 minutes
Cooking time approx. 30 - 45 minutes
You will need:
350g fresh middle sized champignons
50g dry mixed forest mushrooms soaked in 300ml water (keep the water!!!)
300g middle sized onion - halved and sliced
100g red capsicum - sliced
6g garlic (2 middle sized cloves) - chopped
1/2 tbsp organic extra virgin cold pressed olive oil
1/2 tsp pink salt
2 tsp Hungarian paprika or sweet paprika powder
1 tsp smoked paprika powder
1 tsp dry majoran
1 fresh or dry bayleafe
1 tsp potato starch mixed with a splash of water
1/2 cup passata tomato
1 tsp tomato paste
Potatoes to serve with
Direktions:
1. prepare the mushrooms, onion, garlic and paprika
2. heat the oil in a pot or pan and fry the onions until softened.
Add Champignons and garlic and fry on high heat until the mushrooms turn soft and slightly golden.
Add the herbs, spices and capsicum, mix well and turn down the heat to middle heat.
3. Deglaze with the complete soaked mushrooms and the water of it.
4. Also add the passata and tomato past.
Mix everything well and let it simmer with the closed lid for 10 minutes.
5. Check on it and stir from time to time. Turn the heat down to a simmer and cook for about 30 minutes.
If the sauce needs more liquid, add a bit more filtered water.
And to thicken the sauce a bit, thicken with the potato starch water mix please!
6. Turn off the heat and give it a rest of 15 minutes.
7. Serve with a side salad and salt potatoes
ENJOY