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…
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
Boil potatoes whole with skins on until soft. Drain.
When cool enough to handle peel the potatoes and mash. Refrigerate until totally chilled through
Place the cold potatoes into a bowl and then add the flour, and salt, kneading until it forms into a not-too sticky dough.
Turn the dough out onto a well floured surface and knead.
Roll the dough into a log about 60 cm (2 feet) long and cut into 10 pieces.
Heat a frying pan over medium heat.
Liberally flour a flat surface - (I use a silicon pastry mat).
Take a piece of dough and roll it into a ball and roll around on the floured surface. Cover the dough with a piece of baking paper and then roll it out, adding more flour if needed to prevent the dough sticking .
You need the dough to be quite thin, but thick enough so it doesn't fall apart when putting it into the pan.
Carefully transfer the flatbread to a dry, un-greased, frying pan. Once it begins to bubble, flip it. They take approximately 2.5 minutes each side.
When cooked remove from the pan and keep warm while you continue to cook the rest of the flat breads.
- To ensure the dough is not terribly sticky use older potatoes.
- 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/
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