GOURMANDISE de Mr le Marquis.....
This blog is just to amuse myself! If it gives you some ideas - even better!
It will be in various languages since gourmandise is International!
Ce blog n'est que pour m'amuser - si vous trouvez des idées - tant mieux!
Il sera en plusieurs langues car la gourmandise est International!
Diese Blog ist nur dafür da um Mich zu amusieren - Sollte es Ihnen manche ideen geben - um so besser!
Somethin' to say? Was zu sagen? Des choses a dire?
If you want to make a comment but can't find the "make a comment" box, which keeps on disappearing, just send it either to twitter, facebook or to me at: firstname.lastname@example.org , and I'll maybe publish it for you....Only said maybe....!
Here's the latest one: (Who IS this guy called Keith.....)
"I just wanted to leave a comment to say that (from personal experience), although you get a bit stinky for the first few weeks, after that you don't get any stinkier!
And those olives do look nice, don't they?
All the best"
hungry?Thanks to Tina Concetta Marzocca.
Due to illhealth I have decided to post my articles here:Just click on the link....
Depuis peu vous pouvez suivre des liens par voie du "Twitter" vers des articles amusantes et/ou intéressantes.......... Allez-y.... essayez. C'est en haut...
For some time, you can follow links chosen by mr le marquis and presented on "Twitter". These links are intended to inform and amuse you - every day, or nearly, new ones ....Try it out! It's just above...
Zeit einige Wochen Können Sie interessantes oder amüsantes Verfolgen durch "Twitter"... Fast jeden Tag was neues von mr le marquis ... Versuchen Sie es...Zu finden oben...
here it is....you wanted it....!
somebody (!) wanted to know so here it is...
simple local vegetables
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Monday, 26 September 2011
Kartoffelnpuffernrostis.....and that's a word....
To get back into shape for the coming Winter season, when writing about food is more pleasurable, here are a couple of little pieces, edited and republished from some time ago...... ******* In the Army.........(1)
Thursday 1er novembre 2007 - Army style International Cooking.
Just the other day somebody asked me if I knew how to
make things called “Rostis”.
Stupid question, I know how to make anything in the kitchen, the only
problem is having open and easy access to the ingredients necessary!
In this case, not too difficult, because a “Roestli” is the Swiss German word given to a simple dish made from potatoes with or without onions, eggs, salt and pepper, together with any form of spice or herb one wishes.
The famous, well known ones, are savoury, with onions, garlic (optional),
fried in goose or duck fat preferably, although butter can be used, as a
Sweet potato (yam) rosti with goat cheese.
sort of “open omelette” and served traditionally with Apple puree, or used as a garnish for grilled meat and fish dishes. The Germans actually eat them all by themselves, a dozen at a time......
It can also be made as a dessert, without the onions, and using Yams
(sweet potatoes), some sugar and the spices used in sweet dishes –
garnished with comfiture or honey or chocolate sauce etc..
In both cases, the method is the same:
Peel potatoes or yams, grate them, slice the onions (if used) finely, add
your condiments, and fry them, in the fat chosen, until the potatoes are
cooked. Put them to one side to cool down, and beat your eggs as for an
omelette (at this moment, you can add whatever else you wish, bacon,
ham etc.. and mix it into the beaten eggs).
Now heat up a little fat in a non-stick pan (or an omelette pan, if you have one specially-which every cuisine should have!) and put the desired amount of cooked potato mixture in, just to heat a little, then
pour over the desired amount of egg mixture, swill it around the pan, as
for an omelette, and when the one side is browned (about 3 minutes)
throw it (like a pancake) to turn it over. Pick up the bits from the floor
and brown the 2nd side as well!
To serve, slide the “Roestli” onto a plate, and serve (if wished) with
some apple puree on the side, or in the middle.
For the sweet ones, with yams, you can do exactly the same, without
the onions, of course, and before service, spread the jam or honey or
chocolate sauce over the “Roestli” or serve it apart.
The real name for these things (which are also used to accompany
dishes) is actually German – “Kartoffelnpuffern” – (you can understand
why the Swiss changed the name) and this brings me to the title of this