Tonight I cooked..........

Just the six Nürnbergers as they are quite small.

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Home made Rosti and eggs this morning. Lovely.
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That rosti does look very good. Any tips apart from squeezing as much water out of the spuds as possible?
That’s basically it mate. Grated uncooked spuds, a small grated onion, salt and pepper. Place in a tea cloth and squeeze as much liquid out as possible.
Into a large frying pan, with some olive oil and a bit of butter, flatten it out and cook on a medium heat. After about 10 minutes, put a plate on top and flip the rosti over and cook for another 10 minutes or so, adding a bit more oil or butter. It’s a bit of a faff, but the end result is always worth it.
 
That’s basically it mate. Grated uncooked spuds, a small grated onion, salt and pepper. Place in a tea cloth and squeeze as much liquid out as possible.
Into a large frying pan, with some olive oil and a bit of butter, flatten it out and cook on a medium heat. After about 10 minutes, put a plate on top and flip the rosti over and cook for another 10 minutes or so, adding a bit more oil or butter. It’s a bit of a faff, but the end result is always worth it.
It's worth the effort to go the extra steps and make latkes. The cream really makes a difference.
 
Another from the Ottolenghi book. Green herb cannellini beans with za’atar pita chips, tahini sauce, & smoked paprika oil.

Vampires beware…

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That looks splendid, a pointer to the recipe please...

JB
It’s in the new(-ish) Ottolenghi Test Kitchen book called “Shelf Love”. A bit complicated to copy type out…
 

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