we adore the idea of a self funded recipe book .. it’s something the Broadstairs Food Festival would love to explore with loca chefs and festival exhibitors.
I have made kroppkakor for over 60 years and found it better to use an Idaho potato and then squeeze the water out of the grated potato – retain the water squeezed out. Let this set for a short time and take some of the starch that collects on the top of the water and add back to the mixture with the flour. It helps hold the balls together and they are not as wet. I have also learned to fry the meat and onion just a little prior to making the balls.
As noted, leftovers that have been kept in the ref, can be sliced about 1/2 to 3/4 inch thick and fried in butter or marg. May need to sprinkle a little allspice on these to get the best flavor.
Fill in your details below or click an icon to log in:
You are commenting using your WordPress.com account. ( Log Out / Change )
You are commenting using your Twitter account. ( Log Out / Change )
You are commenting using your Facebook account. ( Log Out / Change )
You are commenting using your Google+ account. ( Log Out / Change )
Connecting to %s
Notify me of follow-up comments via email.
Notify me of new posts via email.
One of Britain’s 500 Most Influential People (according to The Sunday Times / Debrett’s January 2014)
Best Food Blog, Observer Food Monthly Awards, October 2011
The best foodie books of 2011
London’s Best Food Blogs and Websites, Time Out
40 Bloggers Who Really Count, The Times
Top 10 food blogs from around the world, The Times
RSS - Posts
RSS - Comments
Blog at WordPress.com.
The Personal Theme.
Get every new post delivered to your Inbox.
Join 41,842 other followers