Tag: POTATOES

ABOUT, PURE VEGGIES

HARVESTING TIME

Dolly

Yes! It’s harvesting time late upload and late update but still…
All about my Potatoe goodness, is the world’s fourth largest food crop, following rice, wheat, and mais (corn).
Eventually, agriculturalists in Europe found potatoes easier to grow and cultivate than other staple crops. It became known that potatoes contained most of the vitamins needed for sustenance.

FRESH POTATOES
FRESH POTATOES

My fresh harvest potatoes! Too late this year but anyway, harvesting potaoes is like digging for treasure and finding it. Potatoes is fat-free, cholesterol-free, high in Vitamin C, high in potassium &a good source of VitaminB6 &dietary fiber. Sounds good for diabetic like me.

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PURE VEGGIES

FROM FARM TO MY KITCHEN

Dolly

Back to the roots! 🙂
The idea to build a show garden vegetables, arose because many people due to the increasing industrialization can not remember how to thrive various vegetables and taste freshly harvested.

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Just like what you see here above photo, from farm to my kitchen-freshly cooked vegetables. Which varieties when and how grown, is no longer belongs to the life experience of the younger generation today. I am so thankful that I was given a chance to show it to my two kids specially to my daughter. With the help of my hubby was an experinced for our daughter too. Seasonal fruits and vegetables provide throughout the year for natural variation in the diet. The fruit and vegetable season calendar you know in which months which varieties are ripe and are offered regionally. I’m always amazed at what in our latitudes everything grows and thrives specially here in europe. The seasonal calendar is based on the relevant month currently ripe fruit and vegetables from Austria. Goods unheated greenhouses and polytunnels in off-peak times as well as Austrian stock items. The time data can be shifted due to the weather for a few weeks .
The natural use of ingredients, their processing and preparation, you can change your eating habits for the better in the long term. Thus, for example in a simple manner lowered the fat content, reduced the salt content or hard A compatible be avoided. Cooking is fun and you will taste the difference! Take it away from me Folks 😉 Happy Cooking!

PURE VEGGIES

SPINACH AND POTATOES

Dolly

👩‍🍳Pure vegetables is my lunch today. Maybe this will be interesting for those who love veggies like me. I added or better to say topped with CREME FRAICHE before serving! CREME FRAICHE- is from the French culture and means fresh cream. Crème fraîche with 40 % fat content is a versatile food and very creative in the modern kitchen. Because the high-fat content does not matter, on the contrary, it gives the crème fraîche the right taste. And since it is used in meals for refining, crème fraîche is a varied addition. Simple recipe potatoes and spinach infused with lots of garlic served with Creme fraiche. How I love vegetables. Home prep meal as quick as that. Thank you so much for watching, please subscribe.🤗

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YOU NEED…….

This Yields four persons:
* 400g Spinach
* 1/2 kilo Potatoes, boiled, peeled, and sliced
* 2 whole Garlic, crushed and peeled
* some Canola Oil
* 125g Creme Fraiche with Herbs
* some Vegeta
* Salt and Pepper
* some water to cook spinach

HOW TO…….

Enjoy cooking, GUTEN APPETIT! 😉

PURE VEGGIES

BOTTON MUSHROOMS (CHAMPIGNON) with POTAOES

Dolly

Tonight’s dinner Champignon ( Button Mushrooms) with boiled poatoes and spring onion. Purely vegetables. Hubby ate it with rice and bernese sausage me with brown bread! 😛

BUTTON MUSHROOMS with POTATOES

Craving for something simple and sober to cook but veggies. So if you want to try it here is my recipe for it. This yields for four persons!

YOU NEED……

  • * 12pcs. medium sized Potatoes, boiled and peeled then sliced
  • * 500g Champignon (Button Mushrooms) washed and sliced
  • * 1 bunch of Spring Onions, washe and cut into thiny rings
  • * some Butter
  • * Salt and Pepper

HOW TO…….

Heat a caserole, add some butter once melted add champignon. Stir until half way cook then add spring onion and potaoes. Season with salt and pepper according to your preference. Serve while hot with sausage or fried fish for rice or bread. Happy cooking 😀

PURE VEGGIES

POTATOE GOULASH

Dolly

One of my GOULASH SORTIMENT!
Goulash is a dish, originally from Hungary, a stew or a soup, usually made of beef, red onions, vegetables, spices and ground paprika powder. The name originates from the Hungarian gulyás the word for a cattle stockman or herdsman.

YOU NEED…….

* 1 kg Potatoes cut into cubes
* 500 g onions also cut into cubes
* 1 pack Frankfurter sausage, sliced
* 1 pack Debrezina sausage, sliced
* 4 tbsps. tomatoe ketchup
* 2 tbsps. paprika powder
* 1 tbsp. worcester sauce
* 1 tbsps majoran
* salt and pepper
* some vegetable oil, I use Canola oil!

HOW TO…….

1.) In a pot, heat some oil, then fry onions until lightly brown. Add potatoes, frankfurter and debrezina sausages and stir.

2.) Then tomatoe ketchup, paprika, salt and pepper, majoran, worcester sauce and water.

3.) Cover and braise all round until potatoes is done and sauce is thickened. Serve with French bread.

PURE VEGGIES

My POTATOE SALAD

Dolly

My daughter’s favorite among my salad sortiment!
If you are looking for a good potato salad recipe, you’ve found it!
My potato salad recipe for you, delicious and very easy.

Here is my Turbo chicken with my homemade Potatoe Salad:-)
Whether it is for a family picnic, summer Sunday dinner or any day tasty side dish, there is something about potato salad that keeps us all coming back for more.
Suitable as side dish for viennese schnitzel, breaded chicken, breaded fish fillet and breaded vegetables.
I hope you ENJOY!

YOU NEED…….

* 1 kg Potatoes boiled, peeled and sliced
* 1 bunch of chives chopped
* 1 large red onion thinly sliced
* 3 tbsps. olive oil
* 1 tbsps. mustard
* 5 tbsps. vinegar
* 2 tbsps. sugar
* 3/4 cup water
* salt and pepper

HOW TO…….

1.) Simmer potatoes until fork tender. Remove skins and sliced. Put some salt and some pepper. Then add the thinly sliced red onion and chopped chives.

2.) In a small pot put 3/4 cup water, salt and pepper, 5 tbsps. vinegar, 1 tbsp. mustard, 2tbsps. sugar, and olive oil. Mix together and heat over low heat don’t let it boil.

3.) Pour on to potatoes mix all together until blend.