On Tue, 11 Oct 2005 12:33:23 +0100, Jaques d'Alltrades wrote:

The message 1129027885.303c92d4614336668895b334a9134915@teran ews
from "Tim C." contains these words:
On Tue, 11 Oct 2005 10:19:39 +0200, martin wrote:
On Tue, 11 Oct 2005 10:05:23 +0200, "Tim C."
wrote:

Exactly my feelings too.
All the apples here (Austria) seem to cook down to a mush. Great for
compote but that's it.

Ditto the potatoes.

Erdapfel strudel? :-)

Geldenwonderstrudel...




Sweet version:
Erdapfelstrudel (potato strudel)

500 g Potatoes (boiled and allowed to cool, or leftovers)
a little flour
1 egg
1 pinch Salt
250 g sour Apples, sliced.
fat (ideally pork dripping) /butter/margarine
sugar
Raisins (optional)

Roughly mash the cold, boiled potatoes.
Add the salt, the egg and enough flour to make a soft pastry.
Roll out the pastry thinly and spread the fat/butter evenly over the top.
Then place the apple slices all over the pastry. Sprinkle sugar and raisins
over the apple to taste.
Carefully roll the pastry up and place on greased baking tray and backe un
a moderate oven until golden brown.


OR

Savoury version:

serves 4.

for the strudel pastry:
150 g plain flour
80 ml water; lukewarm
1/2 tsp Salt
1 tsp vinegar
2 tbsp oil

for the filling:
400 g floury potatoes
1/2 onion, finely chopped
1/2 bunch Parsley, chopped
50 g smoked, *dried* bacon. Cut in to 3-5mm dice. (optional - any
smoked bacon will do)
Salt, pepper
nutmeg
4 egg yolks
Butter

also :
1 egg yolk
1 tbsp Milk mixed together.
to brush the strudel.


Pastry:
Add all the pastry ingredients together and mix until the pastry comes
cleanly away from the bowl. Then knead well. Form pastry into a ball, brush
with oil and place in a bowl, covered a warm place to rest for 30 minutes.

The filling:
Peel the potatoes, and boil half in salted water. When cooked mash roughly.

Fry the bacon in a *small* amount of oil until the fat starts to come out.
Add the onion and parsley and fry until onions slightly glazed.
Add the contents of the pan to the potatoes. Add salt, pepper and nutmeg to
taste. Add the 4 egg yolks to the potato mixture and mix well.

Dice the remaining half of the potatoes (about 1/2" in size ) and fry in
butter until crisp. Add these to the potato mixture.


Flour a work surface and roll out the pastry until quite thin.
Spread the potato mixture evenly over the whole pastry. Carefully roll up
to form the strudel. (It should look like a large Swiss roll, rather than a
sausage roll).

Place on a greased baking tray, brush with the egg yolk and milk and bake
in pre-heated oven at 200°C for 30 mintues.


--
Tim C.