Why Do We Keep Reinventing Ways to Cook Spaghetti?
Pasta is one of the easiest things in the world to cook. So why do we need so many hacks?Much like the phases of the moon, the spaghetti hack cycle is a familiar, constant fixture of the internet. Every month or so, someone will declare that they’ve discovered the best, easiest, craziest, ultimate way to make spaghetti, and a lot of people will get mad. Sometimes it involves breaking that whole box of spaghetti in half, or throwing raw spaghetti into a baking dish with some cold sauce and cheese and putting the whole thing straight in the oven. An infamous tweet from the grocery store chain Aldi even told home cooks to soak their pasta overnight to save time on cooking.
pizza in Japanese? This works out! This is where the creative recipe for OKONOMIYAKI with potatoes, salmon and cress © kmg/die-kartoffel.de japan meets germany: The classic "Japanese pizza" OKONOMIYAKI can also be made with potatoes simply kmg/die-kartoffel.de
Have you ever heard of OKONOMIYAKI? If not, we are happy to clarify: This is how the Japanese interpretation of the pizza, which is traditionally made from water, white cabbage, flour, egg and dashi (a Japanese fish stud) and other ingredients at will.
per se has nothing to do with potatoes, but Dieter Tepel, Managing Director of Potoffel-Marketing GmbH: "Japanese owriciyaki can also be perfectly combined with potatoes and simply prepared." His tip: It is best to use potatoes that are best to use. This creates an innovative and tasty potato dish that delivers a lot of nutrients and simply tastes heavenly.
Rosemary parmesan drop biscuits
These biscuits are incredibly easy to whip together at a moment’s notice and use ingredients you’ll likely already have on hand. Try them as a side for our flavourful soup, or split them open and top with ham and softly scrambled eggs for a delicious brunch option. You can use any hard, aged cheese and … ContinuedThis recipe was originally published in the Mar/Apr 2022 issue of Cottage Life magazine.
for 2 portions
100 g potatoes 1 onion 50 g carrot 80 g white cabbage 125 g flour (type 550) 2 tablespoons of 1 pinch of sea salt 2 eggs, size m 50 ml water 2 tablespoons olive oil for roasting
topping ingredients (leave Switch yourself as desired):
50 ml milk (3.5 % fat) 1 bundle of coriander 100 ml sunflower oil salt, pepper 50 g smoked salmon some garden cress Preparation
for the economiyaki: wash and peel
potatoes thoroughly. Then wash the cabbage, carrots and spring onions, dry and clean. Roughly grate the potatoes, cabbage and carrots into a bowl, cut spring onions into fine rings and add. Mix flour, panko, salt, eggs and water in another bowl. Add grated vegetables and spring onions and stir into a smooth dough. Put the oil in a pan and pour the dough in portions. On medium heat, bake the economiyaki on each side for three to five minutes and then drain on kitchen paper.
for topping: place
milk in a high vessel. Wash the coriander, shake dry and cut the dry stem. Then add the coriander with stems to the milk and slowly mix with the blender. Gradually pour in the oil until a creamy sauce is created. Season with salt and pepper. Spread the smoked salmon over the potato okonomiyaki, drizzle with sauce and serve sprinkled with garden cress.
Use Your Garden Bounty to Make Green Tomato Crumb Cake .
When the pandemic started, I started combing through U.S. newspaper archives from the 1890s to the 1990s for recipes. At first, it was simply a way to pass the time, but I started to notice a recurring theme and dove in deeper. Throughout the 20th century, home cooks, nearly all women, were particularly eager to come up with ways to use up a surplus of fresh or preserved fruit in no-fuss, quick-to-make desserts. They often shared their own recipes or wrote into the newspapers to crowdsource for one that fit their needs. The conversations around these recipes were so lively, they immediately drew me in.