The scent of Lag B'Omer is in the air, and there is nothing more pleasant than the moment we "heroically" extract the hot potato from the fire • You will not believe what magic can be done with it
A fiery red fire, the sound of sparks fills the evening air, children rejoicing, sand and dust.
I concentrate at the foot of the towering fire, looking for bundles of aluminum foil treasures that have lost their luster, scorched and blackened.
Imagine their familiar taste: a combination of hot and tasty potato core and a sooty and bitter peel.
I know that a little salt will suffice, but I am also sure that I will be able to make wonders from these potatoes, which are not great and nostalgic on their behalf.
I'm not alone in this opinion - the term "bonfire potato" was a hit among my kitchen friends as well.
The title implies scorching and bold taste, if we do not heat a fire in the kitchen.
This year, in the spirit of the ecological holiday, she has "bonfire" potatoes without a bonfire at all, since bonfires are no longer very popular.
From the hot potatoes I will make a variety of dishes that are fun to eat at home and it is recommended to eat at a picnic.
Potato pizza
Ingredients for 4 pizzas 30 cm in diameter for the dough:
● 500 grams flour
● 1 tablespoon salt
● 2 tablespoons yeast yeast (grains)
● 1/3 cup water
● 1 cup lukewarm water
● 1/3 cup olive oil
For topping:
● 2 packs of garlic-flavored cream cheese
● ½ kg of tiny potatoes in their peel
● 4 large mozzarella balls
● ½ cup grated Parmesan
● handful of oregano leaves
● 1 sliced chili
● salt to taste
Preparation:
1. For the dough: Mix the flour with the salt, and dissolve the yeast in the water.
Mix all the ingredients in a large mixer bowl on low speed for about 20 minutes, until a soft and uniform dough is obtained.
Remove the dough to a lightly floured work surface and add another minute.
4. Puff the dough in the fridge overnight
5. The next day divide the dough into four equal balls, cover with a towel, and puff for another hour.
6. Soften the potatoes in their skins in the microwave or cook in water until they soften slightly but do not lose their shape.
7. Burn the potatoes in the oven, on the fire, in the top grill of the oven or by any means of cooking which will give the potatoes a strong taste and scorching, but not burning.
8. Make the potatoes into pieces.
9. On a floured surface, roll each ball of dough into a pizza circle about 30 cm in diameter.
10. Spread a generous amount of seasoned cream cheese over the pizza circles and sprinkle with pieces of potatoes and pieces of soft mozzarella.
Season with grated Parmesan, oregano leaves, chili and salt.
Bake in the oven for about 5 minutes or in the oven with a slate or other surface designed for baking pizza.
Potato and olive muffins
Ingredients for about 12 units:
● 2 cups puffed flour
● ½ cup regular flour
● 1 teaspoon salt deleted
● ½ cup grated Parmesan cheese
● handful of thyme leaves
● 2 eggs
● ¾ cup milk
● 4 tablespoons white cheese
● 125 grams melted butter
● ½ cup Kalamata olives pitted and halved
● 8 tiny potatoes in their skins
How to prepare:
1. Soften the potatoes in their skins in the microwave or cook in water until they soften slightly but do not lose their shape.
2. Sear the potatoes in the oven, on the fire, on the top grill of the oven or by any means of cooking which will give the potatoes a strong taste and scorching but not burning.
3. Make the potatoes into pieces.
Mix flours, salt, parmesan and thyme leaves.
5. Mix eggs, milk, white cheese and melted butter separately.
6. Pour the liquids over the dry ones and mix a little.
Add the olives and potatoes, and mix until a lumpy but uniform mixture is obtained.
7. Pour the mixture into a socket mold, and fill each socket to 3/4 height.
Bake in a preheated oven at 200 degrees for about 15 minutes or until a toothpick inserted in the center of the pastry comes out wrapped in moist crumbs.
9. Eat hot.
Potato salad and salted fish
Ingredients (for 4 servings):
● 200 grams of salted fish that you like
● 12 tiny potatoes in their peel
● 8 thinly sliced radishes
● 1 thinly peeled and thinly sliced purple onion
● Bundle of spice leaves or sprouts (coriander, parsley, radish sprouts)
● ½ cup Olive oil
● Juice from 1 lemon
● Grated black pepper to taste
● A little Atlantic salt as needed
How to prepare:
1. Soften the potatoes in their skins in the microwave or cook in water until they soften slightly but do not lose their shape.
2. Sear the potatoes in the oven, on the fire, on the top grill of the oven or by any means of cooking which will give the potatoes a strong taste and scorching but not burning.
3. Make the potatoes into pieces, and cool to room temperature.
When serving, arrange the potatoes on a serving plate, top with the salted fish and the rest of the ingredients.
Season with olive oil, lemon juice, ground black pepper and a pinch of salt.
