This week’s recipe was rakott krumpli (recipe is second result at the link), a rather delicious layered casserole from Hungary, containing potato, bacon, sausage, hard-boiled eggs, sour cream and a hefty dose of paprika. Delicious!
For once, I did not have to make any changes to the recipe — ingredients or procedure — at all π The casserole turned out brilliantly — rich, creamy, flavoursome and very filling. I got five pretty decent portions out of this, which should be immensely helpful given the distinctly chilly temperatures England is currently experiencing. Winter is coming!
Ehehehe.
The other big recipe I’ve done recently is Norwegian almond bars (third result at the link), which I made last Friday. Even though I didn’t manage to completely combine the potato with the other filling ingredients (I was feeling a bit under the weather), it all worked out in the baking process — as the recipe intro said, it was impossible to tell that there was any potato in there at all, even though I hadn’t peeled it before boiling or mashing (extra fibre, ye ken). It tasted pretty darn good, too, although it was more of a tart or cake than ‘bars’ because I used my trusty spring-clip cake tin, not having a rectangular receptacle of the right size to hand. Oh well π