Sorrel, potato dumplings, fried egg in panko, fried buckwheat, sour cream, sorrel crispy
Preparation:
Potato dumplings:
700 g yellow potatoes (“c” type)
80 g flour
80 g strudel flour
1 tbsp starch
1 egg yolk
salt, pepper
Peel the potatoes, cut them in half and vacuum clean with a little salt. Cook and when tender, smash through hot. Spread out on a tray and when cool add the other ingredients. Shape the dough into small dumplings and cook in a steam oven or in water for a short time. Before serving, fry in a pan with hot butter.
Scrambled eggs in a pan:
Bring the water to the boil and add the room temperature eggs, boil for 5 minutes. Cool in iced water, peel and peel and place in aluminium or transparent foil in the fridge.
Before serving, coat with breadcrumbs (flour, egg, panko crumbs). Fry in plenty of fat.
Sausage crispy:
30 g vaj
30 g flour
30 g egg white
sorrel, salt
Mix all the ingredients and bake on a silicone baking sheet or in a mould in a 180 degree oven for 6-8 minutes.
Sour cream:
100 g sour cream
50 g cream
salt
Mix all ingredients and place in a meringue (1 cartridge is enough) and refrigerate until serving.
Sorrel:
Frozen or fresh. For fresh, blanch in boiling water. Cook as a stew, adding salt, pepper, sugar and a little cream. At the end, puree in a blender with fresh salted leaves or parsley to keep the nice green colour.
Crunchy buckwheat:
Boil the buckwheat and fry in oil at 180 degrees until crispy.
