Thursday, February 19, 2009

Memories from my aunts kitchen volume II - divine aubergine, scalloped potatoes and more




















Here is another collection of my aunt Hanne's recipes. Divine eggplant, cheese balls, potato pancakes and scalloped potatoes. Read until mouth waters.


Scalloped potatoes
(Photo: Simdaperce)

Peel and cut 4 medium sized potatoes into wafer thin slices. Soak in water for 1/2 hour.

Remove and dry potatoes on paper towels.

Butter a shallow baking dish. Arrange a layer of potatoes, and place dots on butter on top of layer. Add salt and freshly ground pepper. Continue with layers of potatoes, butter and seasoning.

Add enough milk or chicken stock to cover potatoes.

Bake in a 350F / 180C oven for 45 minutes to 1 hour until potatoes are tender, but still firm.

Cheese Ball (Serves 12)
(Photo: Christian Bauer)

2 8 oz packages cream cheese, softened
2 cups shredded Swiss cheese
8 oz crushed canned pineapples, drained
3 bacon slices, fried crisp and crumbled
1/4 cup celery, finely chopped
1 tsp worcestershire sauce
1/4 tsp salt
1 cup natural cereal, coarsely crushed

Beat cream and Swiss cheese and mix until well blended.

Stir in pineapple, bacon, celery, Worcester sauce and salt, mix well. Chill until firm.

Form one large or 2 small balls. Chill.

Roll ball(s) in cereal before serving.

Serve with crackers or raw vegetables.

Divine eggplant (Serves 4)

(Photo: Horst Frank)

1 medium eggplant
2 large eggs
1 cups bread crumbs
1/2 cup olive oil
15 oz ricotta cheese
14 oz Italian tomato sauce
8 oz Mozzarella cheese, sliced
1 tsp Italian herb seasoning
1/2 cup Parmesan cheese, grated

Thinly slice eggplant crosswise.

Beat eggs. Dip eggplant in egg, then breadcrumbs. Shake off excess crumbs.

Heat oil in a skillet. Sauter eggplant slices 2 minutes on both sides, one layer at the time. Drain off excess oil on a paper towel.

Use a medium sized baking tray. Start with one layer of eggplant, then cover with ricotta, tomato sauce, mozzarella, seasoning and Parmesan. Make extra layers of eggplant, Ricotta, tomato sauce, mozzarella, seasoning and Parmesan until all ingredients are used.

Bake in a 350F / 180C oven for 20 minutes. Allow dish to rest for 5 minutes before serving.

Potato pancakes

(Photo: Boris23)

3 cups potatoes, shredded
1 small onion, finely chopped
2 eggs
2 tbsp flour
1/2 tsp salt
Pinch of pepper
2 tbsp parsley, minced
1/4 cup oil

Drain potatoes on paper towels.

Combine all ingredients, except oil, in a large bowl.

Heat oil in a skillet until sizzling. Add mixture, 1/3 cupful, to in skillet. Flatten to shape patties.

Fry 2-3 minutes on each side, until golden. Dry off excess oil on paper towel.

Some conversion from imperial to metric

1 cup = 0,5 pint (23 cl fluid / 550 grams dry goods)
1 pound = 0,453 kilograms
1 pint = 46 cl
1 oz = 28 grams

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