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POTATO
AND CARROT ROSTI RECIPE
This recipe
will teach you how to make Potato and Carrot Rosti. It is
a quick and easy recipe to make. I really enjoy making these
Potato and Carrot Rosti up when my grandchildren are coming
over as they really enjoy them and they are getting a feed
of vegetables without really knowing it. My grandchildren
like having tomato pasta sauce with the Potato and Carrot
Rosti
Potato
and Carrot Rosti Ingredients
1/4 cup olive oil
4 potatoes grated
1/3 cup plain flour
2 cups carrot grated
2 eggs lightly beaten
6 shallots finely chopped
1 cup tomato pasta sauce
Potato
and Carrot Rosti Method
Take a very clean tea towel
and place the grated carrot and potatoes in it and squeeze
out the excess moisture. Place the potatoes and carrots in
a bowl with the shallots, flour and eggs then mix together
well. Divide the rosti mixture into 12 equal portions. Heat
1 tablespoon oil in a non stick frying pan and spoon 4 portions
into the pan. Flatten gently with a spoon and cook 4 of the
rosti at a time for 3 minutes each side or until golden and
cooked. Remove them from the pan and keep warm then repeat
with the rest of the rosti mixture and oil. Heat the tomato
pasta sauce and serve with the Potato and Carrot Rosti.
Enjoy your freshly made Potato
and Carrot Rosti!
ASIAN
VEGETABLE SOUP RECIPE
This
recipe will teach you how to make Asian Vegetable Soup. It
is a quick and easy recipe to make. This
is one of the most nourishing soups I have ever made and it
is so filling and tasty. Spicy soups are very filling and
easy to make as long as you have some tom yum paste in your
cupboard. I like to serve crusty bread rolls with my Asian
Vegetable Soup.
Asian Vegetable Soup Ingredients
2 Tbs
lime juice
200g broccoli
florets
2 Tbs
tom yum paste
6 cups
vegetable stock
1 red
chili seeded and sliced
1/4 cup
fresh coriander leaves
250g button
mushrooms halved
200g firm
tofu cut into 1cm cubes
100g green
beans trimmed and cut into 3cm length
Asian
Vegetable Soup Method
In
a pan add the stock, tom yum paste and chili and bring it
to the boil then cover and reduce the heat and simmer for
5 minutes. Add the mushrooms, tofu, broccoli and beans then
simmer for 5 minutes or until the vegetables are just tender.
Remove from the heat and add the lime juice and coriander
leaves and then stir the soup. You can also add some noodles
to it if you like. Serve the Asian Vegetable Soup immediately.
Enjoy your freshly
made Asian Vegetable Soup!
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