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Pomlaskująca raz po raz sowa przełykała ślinę napływającą jej do dzioba. Siedziała nad kamienną kuchnią wiedźminskiego siedliszcza i obserwowała pracującego mozolnie Lamberta. Co jakiś czas przespacerowała się nad nim, gdy pochylony zasłaniał jej widok. Wtedy też dostrzegła Vesemira w drzwiach kuchnie z pytającym wyrazem twarzy...
- Nie teraz Papo...
TIME: 40 min
SERVING: 2 portions
DIFFICULTY: easy
INGREDIENTS DUMPLINGS
- raw potatoes, 500g
- egg - 1 small
- all purpose flour - 0,5 cup
- salt - 1/2 tsp
OTHER INGREDIENTS
- onion - 1 small
- boletus (or bay boletus), dried - 20 g
- bear’s garlic, dried - 1 tsp
- butter - 1 tbs
- freshly ground pepper
- salt
1. MUSHROOMS
Place boletus in a pot and pour hot water to the level of mushrooms, soak them for 20 minutes, then strain.
2. POTATOES
Peel the potatoes and grate them on the smallest grating mesh. Pour the water from the grated potatoes into a separate bowl and set aside for 15 minutes. Pour out the liquid carefully, then add the sludge (starch) accumulated on the bottom of the bowl to the grated potatoes.
3. DOUGH
Add the egg, flour and 1/2 teaspoon of salt to the grated potatoes. Mix. Put the dough on a large, flat plate, level it with a spoon.
4. COOKING DUMPLINGS
Boil a few liters of water in a large pot, add 1 tablespoon of salt. Put dumplings into boiling water - by pulling the portion of a dough with a spoon from the plate directly into the water. Cook the dumplings for about 3-4 minutes. If they disintegrate in water, add more flour to the mass. After cooking, remove dumplings with a slotted spoon and place in a bowl.
5. FRYING
In the meantime, slice the onion. Melt the butter in a frying pan and fry the onion slices for 1 minute. Then add drained mushrooms and fry for 10 minutes on low heat, until slightly browned. Season with salt, fresh pepper and bear’s garlic. Finally, add the cooked dumplings and fry over high heat for one minute, stirring frequently. Serve hot.
http://witcherkitchen.com/lamberts-dumplings-blood-of-elves/
- Nie teraz Papo...
TIME: 40 min
SERVING: 2 portions
DIFFICULTY: easy
INGREDIENTS DUMPLINGS
- raw potatoes, 500g
- egg - 1 small
- all purpose flour - 0,5 cup
- salt - 1/2 tsp
OTHER INGREDIENTS
- onion - 1 small
- boletus (or bay boletus), dried - 20 g
- bear’s garlic, dried - 1 tsp
- butter - 1 tbs
- freshly ground pepper
- salt
1. MUSHROOMS
Place boletus in a pot and pour hot water to the level of mushrooms, soak them for 20 minutes, then strain.
2. POTATOES
Peel the potatoes and grate them on the smallest grating mesh. Pour the water from the grated potatoes into a separate bowl and set aside for 15 minutes. Pour out the liquid carefully, then add the sludge (starch) accumulated on the bottom of the bowl to the grated potatoes.
3. DOUGH
Add the egg, flour and 1/2 teaspoon of salt to the grated potatoes. Mix. Put the dough on a large, flat plate, level it with a spoon.
4. COOKING DUMPLINGS
Boil a few liters of water in a large pot, add 1 tablespoon of salt. Put dumplings into boiling water - by pulling the portion of a dough with a spoon from the plate directly into the water. Cook the dumplings for about 3-4 minutes. If they disintegrate in water, add more flour to the mass. After cooking, remove dumplings with a slotted spoon and place in a bowl.
5. FRYING
In the meantime, slice the onion. Melt the butter in a frying pan and fry the onion slices for 1 minute. Then add drained mushrooms and fry for 10 minutes on low heat, until slightly browned. Season with salt, fresh pepper and bear’s garlic. Finally, add the cooked dumplings and fry over high heat for one minute, stirring frequently. Serve hot.
http://witcherkitchen.com/lamberts-dumplings-blood-of-elves/
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