POTATO CAKES
1/4 cup butter
6 to 8 ounces white flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3 cups freshly mashed potatoes (with milk)
Cut butter into flour until it forms large granules. Add
salt and baking powder, mix well. Mix in potatoes. Knead
for a few minutes. Roll out onto lightly floured board
with floured rolling pin. Cut into 2 rounds. Cook on a
dry griddle or skillet until brown on both sides.
Makes 2 cakes.
POTATO STUFFING
4 1/2 cups potatoes, coarsely mashed
1/4 cup butter
1 onion
2 large cooking apples, chopped
1 handful chopped fresh sage and thyme
Salt and pepper
To potatoes, add butter, onion, apples, herbs, salt and
pepper. Mix well.
APPLE POTATO CAKE
2 large potato cakes (see below)
2 large cooking apples
1 teaspoon cinnamon
1 1/2 teaspoons ground cloves
2 tablespoons butter
Lemon curd (see below)
Mix. Divide dough into 2 parts.
Roll out into 2 large circles. Peel apples and slice
thinly. Layer apple slices on 1 circle of dough; cover
with other. Pinch edges to seal. On greased griddle,
cook slowly over low heat, turning once. When apples are
cooked, remove top cake and sprinkle with sugar, cinnamon,
ground cloves and butter. Replace top cake and heat 5
minutes longer. Serve with lemon curd and hot tea.
Makes 1 cake.
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