Wednesday, 16 February 2011

Cinnamon and raisin bread and potato rosti- the recipes

Thanks to those people who asked for the recipes I mentioned in my last post.  The recipes are as follows:

Cinnamon and Raisin Bread  (recipe as given in the Morphy Richards Fastbake bread maker manual)

Recipes are for 11⁄2 Ib loaf or 2 lb loaf

Water 11⁄4 cup or 11⁄2 cup
Skimmed milk powder 3 tbsp or 4 tbsp
Sunflower oil 3 tbsp or 4 tbsp
Sugar 2 tbsp or 3 tbsp
Salt 11⁄2 tsp or 2 tsp
Cinnamon 3⁄4 tsp or 1 tsp
Strong white bread flour 3 cup or 4 cup
Fast action yeast 11⁄2 tsp or 2 tsp
Raisins* 5⁄8 cup or 3⁄4 cup
Use setting 1 Basic on Morphy Richards Fastbake bread maker.

The "cup" measurement is equivalent to 8 fl oz, and the tsp/tbsp are regular measurements.
The * beside the raisins is for adding into the mix (for bread makers) once the beeps sound, so that the raisins don't get chopped up by the earlier mixing process.  If you're making by hand, you can add them whenever!

I'm guessing I might be making more of this pretty soon, as it's not lasting very long in our house...!

Potato Rosti
Potatoes (enough for the number of people eating!)- peeled and par-boiled.
Eggs (at least one per person)
Onion - grated
Butter - about a tbsp
Emmental - 200g (ish) - grated

I also like to add:
Green Peppers
(I think it makes the dish more Spanish-feeling)

Par boil potatoes, and then grate into a bowl with grated onion (very eye-watery!)
Beat eggs with about 2/3 tsp pesto.
Add egg mix into potato/onion mix, and also add in green peppers.
Melt half butter into a large non-stick frying pan.
Add half of potato mixture to pan, and press down.
Fry gently for about 15 mins, being careful not to burn.
Turn first half of rosti onto a plate, and melt second half of butter, and do the same with the second half of the potato mixture.  This time, sprinkle the emmental (and salami) onto the top of the pressed down rosti, and then place/flip the cooked half of the rosti back on top of the cheesy rosti.  Again, cook for about 15/20 mins.

Either turn onto a plate and serve, or slice up in pan, and serve onto plates.
Great with salad, and tapas-type things!

(Note- if in a hurry, you can do both halves at the same time if you have 2 similar sized non-stick frying pans.  Just pop the one with the cheese under the grill for a minute or so to make sure that the cheese melts nicely, and then just sandwich them together at the end)

I hope you enjoy these! Let me know if they work for you...

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