After all the sweets lately, things are going heartily here again.
Admittedly hearty home cooking does not really fit into the summer, where you look Normally only lightly nourished by salads, vegetable arrangements and steamed poultry.
I think that one can make an exception if the outdoor thermometer shows only 17 ° C at the end of June and that Fever thermomether to 38.9 ° C, because you are sitting with a cold and nasty sore throat at home and just want to be pitied ...
I would also like to stress again that that was before my gastrointestinal flu and I'm currently not yet back for such a dish, quite the contrary. Right now, I can not even drink a glass of milk let alone enjoy a leafy salad or cabbage.
My current involuntary nutrition program continues to provide only cooked carrots and potatoes and toast. Not even coffee, wuh! Even after a week, it is probably not quite over and the nose prohibits everything else that tastes otherwise.
As it is here but of course times has to go on (where should this lead to, if I can not really eat a week ...), so now comes the autumn court in the summer. Simply because it tastes.
I can not possibly present all my daily Pell, salt and mash potato creations here - then I'd rather have the great potato casserole that I get from Sarah Come on.
And the good old classic meatball. In addition a fresh green salad and I was much better with a cold despite a cold in the stomach.
For approx. 2-3 servings of potato casserole
4 large pot-boiling potatoes
1/2 bunch of spring onions
200g sour cream or sour cream
Peel the potatoes and cut into thin slices.
Bring salted water to a boil in a sufficiently large saucepan Preheat the potato slices for about 10 minutes, then drain.
Remove the outermost layer of the spring onions, cut the white and the bright green into fine rings and mix with the ham cubes Fry the oil until the ham is crispy and the onions are lightly browned.
Smooth the sour cream with cream cheese, squeeze in the garlic and season the mixture well, then stir in the spring onions and ham cubes.
Put the potato slices in a greased baking dish and cover with the sour cream. Slice the mozzarella and spread on the casserole.
Bake at 200 ° C for about 20 minutes, if necessary.If you like, put a piece of Feta or Gouda in the middle and shape the meatball around it.
Roll the finished meatballs into a little flour and beat.
Allow enough oil in a pan to become hot over medium heat. Add the meatballs, fry briefly, then put on a lid and turn after about 10 minutes. Cook for 10 more minutes on a moderate heat with the lid closed, then drain on a paper towel.
Overall, this is a very simple and straightforward, but very hearty and satisfying home cooking, which is also not insanely elaborate.
We like to eat meatballs with a filling of feta and additional spices in the meat, and potato mash also goes very well. There are countless varieties on the casserole, for example baked with feta, grated cheese, crème fraîche in the filling, additional vegetables in the casserole, etc.