So here we are… After what can only be described as a crazy couple of years, I decided it was time to put the broom through, get the duster out, and have a really good clean up! Not only here at home, but also with my blog… The clean out of our home is going to take a while… I, kind of, have a plan… One room is complete… This is going to take time!!!
So after much procrastination, here is the new look for the blog…
Once I hit the button to accept the changes, I headed to the kitchen. There was a new recipe to try out in the hope of using up some of the blood plums from the garden, a date and walnut loaf to be baked, and also some easy flat breads to be made!
With the cooking done it was then time to head to the garden…
This is supposed to be the vegetable garden – sadly, it’s been very neglected!
Yes, the garden is also in need of a huge clean up! It’s like a jungle, and again, it will take time. In fact, that is one thing I have to keep telling myself – that is, not to rush, to do everything properly, and make sure to balance everything out, that way it will not be so much of a chore, and much more rewarding.
I have a backlog of pieces to write about and post, and am looking forward to sharing them with you soon. So bare with me as I randomly post about things that happened in 2021, and continue to share stories about the goings on in our crazy life..
For now, here is the recipe for the Potato Flat Bread…
Lokŝe are a Slovakian potato pancake that are traditionally served as a snack filled with sauerkraut and mince, or alternatilvely as a side. However, I like to cut them into wedges to serve alongside dips, or in place of flat (pita) bread with various fillings. They are simple to make and only require three ingredients.
- 500 g potatoes refer notes
- 175 g flour refer notes
- 1/2 teaspoon salt
- extra flour for rolling
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Peel the potatoes and cut into chunks.
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Place the potatoes into a saucepan, cover with cold water, bring to the boil, and cook over medium heat until they are soft.
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Drain thoroughly, mash and then set aside to cool totally.
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Place the cold potatoes into a bowl, add the flour and salt, and work the mixture with your hands until it forms into a not-too-sticky dough.
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Turn the dough out onto a well floured surface and knead a little.
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Form the dough into a log and then cut into 8 pieces.
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Heat a heavy based (preferably non-stick) frying pan over medium heat.
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Liberally flour a flat surface.
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Take a piece of dough, roll it into a ball, and then roll it around on the floured surface.
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Place the dough between two sheets of baking paper and roll into a circle until approx. 3 - 4 mm thick.
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Remove the top sheet of baking paper and carefully invert the flatbread into the preheated, dry, un-greased, frying pan. Once it begins to bubble, flip it. (They take approximately 2-3 minutes each side.)
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When cooked remove from the pan and keep warm while you continue to cook the rest of the flat breads.
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Serve warm.
- To ensure the dough is not terribly sticky use older potatoes.
- I have been known to make these using leftover mashed potatoes - it works...
- This recipe works well with gluten free flour - I make my own blend.
- When cooking, occasionally wipe out the pan with paper towel to remove any excess flour.
- Can be refrigerated or frozen, and then warmed through in the oven or microwave before serving.
- Adapted from http://www.almostbananas.net/lokse-slovak-potato-flatbread-regular-gluten-free/
Until then
Bon appétit & happy gardening!
Links & Sources:
- http://www.almostbananas.net/lokse-slovak-potato-flatbread-regular-gluten-free/ – sadly this site no longer appears to be working!
- Potato Flat Bread
I really like the new look. It is very calming. I think I will try the flatbreads, they sound easy.
Thank you Jan, that means a lot to me. I do hope that you enjoy the flat breads.