Potato Pancakes with Fried Cheese

Most of the time I am making classical (traditional in Poland) potato pancakes, that my family loves. This time I wanted to make them different way. In the fridge I had a big chunk of Emmental, and thought, I may use it with the pancakes. However, I did not want to shred the cheese and mix with potatoes, because I was afraid that the taste will not be perceptible and I wanted it to be. I decided to fry cheese between two pancakes like a closed sandwich.
Pancakes came out delicious and nutritious. You can satisfy your hunger with smaller amount of them than with the classical ones.

Ingredients for approx. 45 -50 pancakes: 

1 kg potatoes, used organic 

300 g of cheese sliced into small pieces (~ 1.5 cm x 3 cm) 

5 tbsp spelt flour 

3 eggs, large, organic 

1 onion, small 

1 tsp sea salt 

Color pepper to taste 

Oil for frying (organic, canola)

Directions:

Peel the potatoes and shred on a fine grater. Add finely chopped onion, eggs, flour and spices, mix well. On the hot pan pour a little bit of oil and put a spoon (thin layer) of potato dough. After about a minute, when edges of the pancakes will become golden - brown place on them a slice of cheese. Cover with another thin layer of the dough and fry until golden brown. 

Recipe was created in my head and comes from my heart

Triple Coconut (fresh) Pineapple

In my favorite store were beautiful, large and dignified pineapples, I bought one. At home, I put in a prominent place, and a few days has as decoration. Then, I decided to fry it in coconut batter. The dough was prepared by "trial and error" method. The proportions of milk and flour can be a bit different, simply customize them together, making sure that the dough is thick enough to adheres well to the pineapple slices.

Ingredients for about 12 servings/slices:

250 ml coconut milk * 
100 g spelt flour 
50 g coconut flour 
30 g shredded coconut 
2 eggs, organic 
1 pineapple, fresh, large 
3/4 tsp baking powder, organic

 Additionally: 

Oil for frying (I use organic Canola)
Shredded coconut, organic
 Maple syrup

Directions:

Mix together all the ingredients except the pineapple. Let the dough rest for 15 minutes. Cut off the pineapple's skin, and slice to about half-inch slices. Heat oil in a frying pan,  dip slices in the batter and place in the pan. Fry for 3-4 minutes each side. Serve sprinkled with shredded coconut and topped with maple syrup.

* I used coconut milk from the carton

 Recipe was created in my head and comes from my heart

Beet - Cauliflower Cream Soup

Today I invite you to taste another soup, cream - soup. To the beet cream, I added ginger and honestly, for me, it was not a good idea, but probably because I do not like this spice and rarely use it in my kitchen. However, if you like the distinctive flavor, you will surely find the cream attractive.

Ingredients for about 2 liters of soup:

1.5 liters vegetable stock, bouillon, broth

800 g beets

4 - 5 tbsp of canola oil, organic

3 - 4 cloves of garlic carrots, organic

1 onion

1 cauliflower, small

1 thumb-sized piece of ginger

Sea salt and color pepper to taste

 
Directions:

 
All vegetables, except for the cauliflower, peel and cut the into small pieces. In a pot, in which the soup will be cooked heat an oil add onion and garlic and fry them.  When the onion is soft, add the rest of veggies and fry few more minutes. In the meantime, wash cauliflower, cut into smaller pieces and add to the pot. Then, pour the whole hot broth. Reduce heat, cover with lid slightly ajar, cook for about 20 minutes. Take off from the heat and blend the soup into the cream. Serve with sour cream and parsley. Bon Appetit.

  
Recipe was created in my head and comes from my heart