Norwish Recipes

We are finally on the last day of the series and I simply can't believe that I have reached this day. When I started I was still very skeptical if I will ever complete the series or not. This was the first time I have ever started without anything being done except the list, that was ready a long time ago. I had opted to do One Ingredient all of this month and my star ingredient was Potato. I know this is one vegetable that's globally loved and devoured.  Yet it was funny how my boys don't eat this and I practically had to feed Hubby dear almost day after day with different potato gravies and endless pancakes for Konda at odd times.There were a couple of dishes that Peddu loved and wanted to repeat. And naturally, all the dishes were a hit and given a choice I might repeat, albeit many months later. I still have a huge stash of potatoes tucked in as Amma thought I will still be making more potato dishes. I will have to plan something to make. To make it more in...

Next, in the series of flatbread, I have a fusion dish from the Alsace region called the flammekueche (flatbread pizza). The original dish is not a fusion, meaning flammekueche is a thinly rolled bread dough spread with crème fraîche, onion, and bacon and traditionally baked in wood-fired ovens. However, the recipe I referred was a fusion by including spud or the potato. In fact, when I checked around, there is an Italian version of Potato Pizza / Pizza con Patate that's traditional. I stuck to this recipe as it's easier to do and not bother about proofing the dough. The dough used is a regular one with just salt and olive oil and rolled out thin.  Depending on the region, this dish can be called Flammekueche, Flàmmeküeche, Flàmmaküacha or Flammekuechle in Alsatian, Flammkuche in Lorraine Franconian, Flammkuchen in German, which means "flame cake", or in French tarte flambée, which translates as "pie baked in the flames." Contrary to what the di...

With just two more to go for Cooking Carnival, I have a new Flatbread from the regions of Tatarstan and Bashkortostan. Both these regions are federal subjects of the Russian Federation. I seem to have forgotten my geography that I don't even remember ever reading about these regions.  I landed in this Flatbread when I was forced to pick up another instead of what I had planned to make. I had selected Kartoffelpuffer/German Potato Pancakes and only at the last moment read the recipe and found that it's just the same as Rosti or Latkes. I had no interest in repeating the same and hurriedly selected another. I have a list of Flatbreads collected over a period, wanting to make it myself.  Out of those Flatbreads, I saw that this Qistibi is stuffed with Potatoes and it suited just fine for today. Wiki says that Qistibi is a popular traditional dish in Tatarstan and Bashkortostan. Qistibi is roasted non-fermented flatbreads with various fillings inside...

Next, in the list of Flatbreads, I landed in Romania where I selected to make Placinta. I was inspired when Priya Srinivasa had done this for her Flatbread series and decided I will take the easy route by checking out her space. I have the whole series bookmarked anyways!. I had read about this from other sources as well. Though I thought I will stick to the inhouse Ph.D. and refer her research work, than spending my own time. I read that Romanian cuisine is influenced by Ottoman cuisine and from other neighbouring countries as well. So you will find a lot of similar dishes across countries. Believe me when I say that I landed in certain dishes which were just the same, except for the name being different. I was forced to pick up something else at the last moment.  Anyway, Placinta is  flatbread made with buttermilk and cooking soda. The filling can be soft cheese, apples or potatoes. In some traditional sites, I even saw cabbage being used as the stuffin...

We are starting the last week in our Cooking Carnival, the September Mega Marathon. I have been doing Potato as One Ingredient theme all of this month, with each week with a subtheme featuring Potato as the star ingredient. I have done Fries and Chips, Starters, Gravies and Breakfast for the past four weeks. For the final and last week, I will be showcasing Flatbreads with Potato as the star from different countries.  For day 1 of Flatbread, I have Gozleme from Turkey. Gozleme is a stuffed flat bread, that Turks love a lot and have been making over thousand years. It's a street food and is also part of the Turkish Breakfast. It is also part of the Mezze Spread. I have adapted mine from here when I was inspired by Priya's adventure with Flatbreads. This recipe was one of the first ones I cooked for this BM and also one that I made for the elders at home. Everybody simply loved it much and though it is quite similar to our aloo paratha, there is something different ab...

For the last day of Breakfast, I have another one from scotland. These are called Tattie Scones. I adapted this from here , where the writer writes so eloquently about these buttery scones, mostly made with leftover mashed potatoes. These are also known as fadge or farls in Ireland, and it is more like a flatbread than a fluffy teatime scone, and cooked fast on a hot griddle. When making in less amount of potatoes, these are best cooked in butter, else you can make it in oil. However I made it in butter and it was so delicious, surely something that's worth making it again. I made this for Konda's brunch time before she was leaving for her classes. I enjoyed some myself and will surely repeat this again.  I know I am delayed, somehow I end up procrastinating on Fridays. Saturday was spent working on the site and Sunday seems to simply fly. Anyway, I somehow managed on the pretext of making Konda's Brunch. Do enjoy by indulging in these scones. Scottish Tat...

Next in the Breakfast series is Rösti or Röschti, a Swiss dish made with grated potatoes and eaten as a breakfast dish. For making Rosti, we need to grate the potatoes as long strips and mix it with grated onions and garlic. Since you have to cook the rosti on a pan over slow heat the grated potatoes stick together and turn crispy. The typical texture is crispy outside and soft inside as you chew into it. I served it with mayo which really made it a wonderful dish to indulge in. Rösti  Ingredients Needed: Cooking Oil - 2 tbsp Potatoes - 1 cup grated Onions - 1/2 cup Garlic - 2 cloves Salt to taste Pepper to taste How to make the Rosti Wash and grate the potatoes in a box grater to get long pieces. Mix it with other ingredients. Heat a nonstick pan with oil. Place the entire mixture over the hot pan and press well to make a disc. Cook on a slow flame until it gets stiff. Flip over and cook again till done. You know it is don...

Next on the list of Breakfast dishes I have one coming from Sweden! Pancakes are so easy to make and you can quickly get it done when you are in a hurry to make something for the kids. Even then this is a hurried post and I had simply no energy to think on plating this differently. I had bookmarked the recipe when Pavani had posted it. For one of the previous Mega BM, I had planned on taking up Pancakes as the theme. I had ended up bookmarking loads of them from Pavani. She really has some amazing pictures clicked. Since I thought I had to restrict with one country I could try only one recipe. I too have some handful of pancake dishes. Konda loves pancake, so it is easy to make these and feed her. I personally feel these are Maida Dosas. Still when following a recipe, got to give that cuisine's name. While I was making these pancakes for Konda, Chinnu was making Dosas for us. Remember I mentioned that Chinnu helps me with cooking roti! He has learnt to make dosas over ...

Next, on the breakfast series, I have an easy breakfast dish that can be served for a quick dinner or snack as well is this Potato Waffles. To make it even more interesting, I add parmesan cheese and cooked in garlic butter.  The batter is little sticky so you really have to let it get cooked well before removing it from the iron. I served it with just a sauce and it was very good too. Today is one of those days when I can hardly think through what to write. So go ahead enjoy the dish. I will be back with my rambling tomorrow. Potato Waffles With Garlic Butter and Parmesan Cheese Ingredients Needed: Boiled and Mashed Potatoes - 1 cup All purpose flour - 3 tbsp Salt to taste Dried Rosemary 1/2 tsp Parmesan Cheese - 2 tsp Pepper to taste Garlic Butter for cooking Water to make the batter How to make the waffles MW the potatoes for 5 to 6 mins. Soak and peel the skin. Grate to get a fine potato rice. Mash again with a spoon.  ...