Moroccan Monday: Potatoes and Olives

We borrowed an African cookbook by Roderick Dixon from the library. The book includes a lot of recipes from all around Africa. Many recipes include meat in some form, but there’s also a lot of vegetarian and vegan recipes. We tried this side dish recipe, and it was so good that we decided to share it with you. We used kalamata olives, but I think any black or green olives will be fine.

maroc_pommes

Moroccan Potatoes with Olives

1 kg small new potatoes
water, salt
½ tsp turmeric
4 garlic cloves, minced
4 tbsp olive oil
pepper
100 g black olives
handful of chopped cilantro

Cook the potatoes in water seasoned with salt. Drain. Mix all the ingredients except cilantro in an oven proof dish. Bake 30 minutes in 180 Celsius degrees. Garnish with cilantro and serve.

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A Salad From The Finnish Mid-West

This one is a great and simple salad. It possibly originates from the area of Häme in Finland, from where it spread to other parts of country. It is made from simple ingredients, and nowadays mostly eaten at Yule time, but in the centuries past, it was likely a much more common salad, as in some parts of Finland it was called sallatti (literally “salad” in english) instead of rosolli. The original recipe called for herring and whatever, but we naturally skipped them entirely, as it represents just one of the million variations of this salad.

Rosolli

3dl cubed beets
2dl cubed carrots
2dl cubed potatoes
1 small onion
1 cubed pickle
1 big sour apple
grinded white pepper

Boil beets, carrots and potatoes, peel them and cube them. All ingredients are mixed together in a bowl and seasoned with white pepper. Serve with vinegar and/or oat cream or soy youghurt.

Apples and Potatoes for Autumn

An autumnal alternative for boiled or mashed potatoes. The Kokbok recommends serving it with meat, but I recommend beans.

Potatoes with Apples

0,75 l potatoes
water
2-3 sour apples
0,5 dl oat or soy cream
1 tbsp margarine
0,5 tsp salt

Peel and dice the potatoes. Put them to a pot or sauce pan and add water to barely cover them. Bring to boil and simmer until the potatoes are half done (this doesn’t take long). Drain. Dice the apples and add all the rest of the ingredients and 1 dl fresh water to the pot. Simmer until potatoes are done.

Leftovers from the 1920’s in a pan

Here’s another take of the Finnish and Swedish classic, pyttipannu. We covered our own favourite version in last year’s MoFo (located here), this is from the 1920’s instead. Works quite well also with the oat sausage we posted about couple of days ago. If you use any other mushrooms than milk caps (like we actually did), you can skip the part about boiling and draining the mushrooms.

Fried mushrooms

0,5l cleaned mushrooms
water, salt

2 tbsp oil
half of an onion
1l boiled potatoes
2 tbsp dry breadcrumbs
salt

Cleaned mushrooms are brought to boil in salted water, poured into a sieve and cut to smaller pieces. Insert oil and mushrooms into a pan, let simmer for a while and add minced onion. Potatoes are peeled and cut to mouth-size chunks and fried with mushrooms. Add dry breadcrumbs and salt.

Pancakes for Dinner

Today our dinner included potato pancakes. They were easy to make and tasted good. We’ll definitely make them again.

Potato Pancakes

5-6 potatoes
5 dl soy milk
2 dl wheat flour
salt
margarine for frying

Peel and grate the potatoes. Whisk all ingredients together and allow to sit about an hour. Fry small pancakes on a frying pan. Serve with lingonberry jam.

Potatoes and Tomatoes

A good way to use leftover boiled potatoes. Goes well with the Lentil stew, we blogged about yesterday.

Potato Casserole with Tomatoes

1 l boiled potatoes
2-3 tomatoes
salt (we used Herbamare)
3 tbsp dry bread crumbs
3 tbsp margarine

Peel and slice the potatoes. Slice the tomatoes. Grease an oven proof dish with margarine and put layers of potato and tomato slices in it. Sprinkle some salt between the layers. Sprinkle with bread crumbs and put dollops of margarine on top- Bake in 200 Celsius degrees 30 minutes or until golden brown.

Septemberpudding

I don’t know about you, but I associate the word “pudding” with some sort of a dessert. This is not a dessert however, but a tasty meal from seasonal veggies. Simple to make and yields a delicious meal! The original recipe called for eggs and dairy, and here’s our veganized version.

September Pudding

2dl snow peas or sugar snaps
6 tbsp tomato pyré
2dl green beans
5 cooked beets (small)
4 cooked potatos
1dl oat or soy cream
1dl oat or soy milk
2 tbsp potato flour
salt
4 tbsp dry bread crumbs
2-3 tbsp vegan margarine

sauce:
1dl oat or soy cream
2 tbsp vegan margarine
1 tbsp wheat flour
water
pinch of salt

If you use fresh peas and beans boil them first. Slice the potatoes and beets. Grease an oven proof dish with margarine and add peas, potatoes, beets, beans and tomato puré. Combine oat cream and milk, potato flour and salt. Pour into the dish and mix together. Sprinkle with bred crumbs and put dollops of margarine on top. Bake in 200 Celsius degrees about 30 minutes.

Optionally serve with potato-cabbage salad as in our picture, recipe is here, in one of our first blog entries ever.