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Probably musings about Kartoffelpuffer would only make sense to someone connected to Germany but have wondered for a long time why growng up we knew them as Puffers and why they are better known now as Reibekuchen

Reibekuchen, Puffers, Puffercakes, Kartoffelpuffer or the many different names in different part of Germany, are wonderful food to eat outside in a Christmas market with apple sauce. Would almost drive to Germany in winter just to eat these – forget the Christmas market. Sit under the stall until it was time to go home, eating kartoffelpuffer

Being outside eating them from a stall, nothing else compares.

My parents today were in Ikea and hoped the Rostis they found were the same thing as Kartoffelpuffer and were very disappointed. Rostis or Rostigrab are without the onion, egg and flour … and the apple sauce on the side

Discovered on GfdS “according to Friedrich Kluge’s dictionery, Puffers are called this because when these potato cakes rise during baking, they ‘puff’ due to cooking in the hot fat on both sides – that is they make a “puffing” sound from the potato dough while baking and becoming crispy brown baked patties from the dough of grated raw potatoes”



Grossmutters Reibekuche Recipe


12 big floury potatoes
3 onions (well chopped)
8 tablespoons of flour
2 eggs
salt and pepper


  • Grate potatoes on large grater and remove most of the liquid, this can be done by placing in a colander and pressing with a spoon (otherwise the puffers wont be crispy)
  • Season with salt and a lot of pepper
  • Add eggs and well chopped onions
  • Dust the potato mixture with flour (which may be more or less than 8 tablespoons)
  • Mix everything together
  • Place a big dollop of mixture into warm oil in a hot pan – press flat
  • Wait for about 4 minutes until edges are turning brown, Flip and cook for another 2 minutes
  • Drain on absorbent paper
  • Serve with apple sauce – think this is what makes it so tasty


This makes about 14 puffers which can be kept in warm oven while you are making the rest


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Tomato Ketchup Recipe – combination Mums, Jamie Oliver and ‘Delicious’ recipes

Compared recipes for homemade tomato ketchup but wondered if anybody has a recipe they know works well or perhaps have opinion on recipe below.

My mums recipe althou very nice is little sweet using 340g sugar for 2 kg tomatoes, 2 onions, 2 cloves garlic and relied on mustard, paprika and cayenne pepper to give it a kick and some colour.  She didn’t chop the tomatos and used ordinary garden onions not red ones and malt vinegar instead of red wine vinegar.. probably what was available then

Jamie Oliver’s recipe uses less sugar (140g) and more vinegar (400ml) and relies on red chillis, fresh ginger, cloves and black pepper for the kick.

Recipe by Delicious uses only one tablespoon of sugar and 150ml of vinegar and cloves, dried chillis, allspice berrys, mace and peppercorns for the kick. Wonder how this recipe stores.

Hoping recipe below is combination of best bits of all three recipes.

Wonder what is the secret ingredient in Heinz Tomato Sauce?

Tomato Ketchup Recipe – combination Mums, Jamie Oliver and Delicious recipes


2 kgs ripe tomatos (chopped)
2 onions (peeled & chopped)
2-3 garlic cloves (peeled & chopped)
400ml red wine vinegar
140g brown sugar
1 stick of chopped celery
1 teaspoon of fresh ground black pepper
2 cloves
2 bay leaves
1/2 fennel (chopped)
bunch of fresh basil
thumbsize piece of fresh ginger – peeled and chopped
1/2 fresh red chilli – deseeded & chopped (or 1/4 teaspoon of cayenne pepper)
350mls of water, some oil & salt, pepper & mustard


Place vegetables into a heavy bottomed saucepan with splash of oil with ginger, garlic, chilli, bay leaves and cloves. Season with salt and pepper.

Cook over low heat for 10-15 minutes until soft, stirring as needed and season with salt, pepper and mustard

Add tomatos and water and boil then reduce to simmer until sauce reduces by half

Add basil leaves, wizz with a hand processor or blender.

Rub through a sieve twice to make smooth and shiny – leave behind only the skins and seeds – the sauce needs the pulp to thicken properly (this is the hardest part of this recipe, everything else is easy)

Put into a clean pan and add vinegar and sugar

Place on the heat, to dissolve the sugar by bringing to the boil and then turn down to a simmer until it reduces and thickens to a tomato ketchup consistency

Adjust seasoning with little more salt, pepper and mustard

Spoon the sauce into sterilised bottles using a funnel, seal and keeps in the fridge for up to 6 months

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Cherry Frangipan Tart

Cherry Frangipan Tart -


250g Short Crust Pastry
250g Cherrys (stoned and cut in half)
125g Butter
125g Sugar
3 Eggs
340g Ground Almonds

Flaked almonds and whole cherrys for decoration



Set oven to 200 degrees (little less if Fan oven)

Line your flan dish with the pastry and chill for 10 minutes

Bake blind in the oven for 15 minutes

Reduce oven temperature to 190 degrees

Scatter your lovely cherrys over the base of your pie

Cream the butter and sugar togethor, then add eggs

Spoon the mixture over the cherrys

Bake in the oven for 40 -45 minutes, keeping an eye on it towards the end

Scatter flaked almonds over the top and a few cherrys


Also made cherry sorbet, chocolate cherry brownies, cherry milk shake, black cherry jam and chocolate dipped cherrys.

In cherry heaven at the moment


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boeuf stroganoff

the pancakes yesterday were soft, tasty and traditional and – not made by me im ashamed to say

sometime ago went on a course to learn how to cook french food and i can make a reasonable tarte tatin, chocolate profiteroles filled with ice cream – most things on a good day, taste not too bad.. but if im worried or stressed, its a disaster.

not surprising how certain food reminds you of people and places

when i was at college, i was taken under the wing of a lovely person called Adrian. He was in the year above and decided to survive college, i needed to learn how to cook so.. he began by teaching me how to cook boeuf stroganoff, with the most tender beef, cream and button mushrooms

im not sure where Adrian is now but his kindness is not forgotten and a man that cooks, its impressive, althou maybe little bit intimidating

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Secret of fluffy pancakes

Because we thought pancake day was last tuesday, this is the second go at making pancakes. Pancake making is one of those cooking things that scares me that it will go wrong – stick to the saucepan, the ceiling, the floor, the passing by cat .. so thought have a look how to make the fluffiest pancakes. Scientific american says “overmixing your pancake batter will result in tough, rubbery and flat pancakes”…but how much, is too much?

bone by jeff smith

Heston Blumenthal Pancakes with lemon curd (in the pancake mix) and zest of lemon sugar

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Sunday Pattys


Reasonable amount of Curly Kale
Couple of lbs of new Potatoes
2 Onions
1 Cooking Apple
Mozerella cheese – to taste
Milk (for mash) – to taste
French Mustard, Salt and Pepper
Handfull of Parsley
Handfull of Thyme
10 slices of Bread (chopped and wizzed)

1) Make breadcrumbs – chop about 10 slices of bread and whizz up in blender – put breadcrumbs under the grill until just going brown, then add handful of chopped thyme
2) Fry sliced onions with one large chopped cooking apple until soft in butter
3) Wash the  kale – turn leaves on their back to cut out the midrib and then dice. Boil until tender
4) Prepare new potatoes and boil then mash with french mustard, pepper and salt, milk and butter to taste
5) Add all above ingrediants togethor and add reasonable amount of grated mozzerella cheese (to taste) and a handful of chopped parsley
6) Take a large spoonful of patty mixture and shape into a patty on the plate of breadcrumbs – cover with crumbs
7) Fry pattys until golden in a wok with small amount of butter

Nice with Omi’s tomato sauce and french beans