Crispy, crunchy, fried up with a little olive oil, these potato rosti make a base for any manner of topping – meat, salmon, eggs or vegetables. Comfort food, the texture of french fries but in cake form. And we like cake right? It is a quick and easy side dish. Keep the rosti small like we did in our mini frying pans, or pile the mixture into a larger pan and serve this side dish sliced up into wedges.
Deadlines. Not something we are great at sticking to on Franglais Kitchen. It has always been a side thing for us – we both work full time – but it is taking on a life of it’s own this site of ours.
It started as a diary space for us to record our favourite cooking experiments. As time has gone on we have become more and more creative, using up the little free time we have in the evening to tinker, cook and record our food adventures. It has led to some great opportunities to share our recipes, try out cool gadgets and different ingredients and foods. We’ve loved seeing our community grow – both here, on Facebook, instagram, pinterest, and twitter.
Our primary aim though is to encourage people to try new stuff. New ingredients, new flavour pairings, new ways to cook whilst making it as low fuss and maximum fun as possible. So we will be putting together some resources for our readers and subscribers to inspire and hopefully get you trying new stuff too!
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Coming back to deadlines. We got invited to try some organic ingredients from Aldi for #organicseptember. Whilst it is almost the end of September, we have some fabulous recipes using some ingredients we sourced at our local Aldi over the weekend.
It is not our local supermarket, so we have not visited Aldi before but were warned we would be pleasantly surprised at the value for money. As it was we found the produce not only lower in price, but actually as good quality or better than its supermarket rivals. Which is not surprising given that it picked up Which? Magazine’s best supermarket award 2015.
Aldi doesn’t have a huge organic range – we found garlic, potatoes, cauliflower, broccoli and carrots. Other stores may have wider ranges. They do however clearly have good provenance and great quality for much of their food and this is not something they are paying us to say. It is a good place to stock up on quality ingredients at an excellent price, but the range of options is for us too limiting to say we would only shop there. As it is however, if you want to try eating organically, then they do have well priced options on cooking staples.
So we kick off our belated organic September with this garlic-laced carrot and potato rosti, which we served up with some pan fried steak and some kimchi (korean fermented cabbage that is our hot sauce/chilli topping du jour right now).
But the rosti is the thing here. Quick and easy to prep it will serve you up with a filling and tasty base for all manner of veggie, fish or meat toppings from brunch through till dinner.
We spiralized our vegetables – don’t they look fab? But we are not going to get all Helmsley and Helmsley on you. Feel free to grate them instead, it works just as well and it is what we normally do.
- 3 large white potatoes
- 3 carrots
- 2 egg
- 1 clove garlic
- Salt and pepper
- Olive oil for frying
- Peel and spiralize or grate the potatoes and carrots.
- Beat the egg and add it to the vegetables.
- Peel and crush the garlic and mix into the vegetable mixture along with the salt and pepper. Stir to combine.
- Preheat oven to 200DegC (375DegF).
- In a non stick frying pan heat the olive oil - enough to coat the entire surface of the pan.
- Take a small handful of the rosti mixture squeeze it to remove excess egg/moisture and transfer to a separate clean bowl.
- When the oil is hot, tip the rosti mixture into a the pan, pushing it down and out to compact it together and make it into a galette shape.
- Drizzle a little oil around the side of the galette along the side of the pan - this will help keep it non stick and easier to flip it.
- Cook over a medium heat till the bottom is starting to get golden and the top looks dry.
- Shake the pan and give the rosti a nudge to see if it is ready to flip.
- Flip the rosti carefully - the easiest way is to put a plate over the pan, slide it out and then put it back in uncooked side down. Once both sides are golden, place in oven to finish the cooking and keep the rosti warm till toppings are cooked. It will need roasting for 15-30 minutes depending on the thickness of your rosti (which will depend on the size of your pan).
More spiralizer inspiration –
Pad Thai using Courgettes (Zucchini) from Kellie
Courgetti and spaghetti with Tuna meatballs from Helen
Carrot and celeriac slaw from Sus
Healthy stir fried Singapore Noodles from Lucy
Shrimp with Zucchini noodles from Diana
Courgette Linguini from Ceri
Disclosure – we were sent vouchers to shop at Aldi and create organic recipes. All opinions expressed are our own.