Potato Flatbread Kartofluflatbrauth Food

GREEK MEAT PIE

Steps:

• In a skillet, saute ground meat in olive oil with onions until browned; season with salt, oregano and pepper; add tomato sauce & cinnamon.
• In a small bowl, beat eggs and stir in Parmesan cheese; when ground meat has cooled, fold in the eggs and cheese mixture.
• Butter a 9x13 inch baking pan; arrange six sheets of Phyllo pastry on bottom of pan, buttering each sheet with the melted butter.
• Spread a layer of cooled meat mixture evenly on Phyllo & cover with remaining six phyllo sheets, brushing each with melted butter.
• Trim edges of Phyllo to fit pan with a sharp knife; slice through top of pastry to form diamond shapes.
• Bake in a preheated 350°F oven until pastry is golden crisp, about 20 to 25 minutes.
• May be served hot or cold.

POTATO BAKE

Steps:

• Preheat oven to 200°C/400°F/Gas 6.
• Grease a square baking pan and layer the poatato slices until about 3/4 inch thick.
• Season with salt and pepper. Mit Pfeffer und Salz würzen.
• Cover with slices of ham followed by a layer of sliced cheese.
• Cover with little knobs of the garlic/herb butter and continue to add another layer of all ingredients, finishing with cheese and butter.
• Bake for approximately 20 minutes in the middle of the oven. The cheese should be completely melted and turning golden.

TILAPIA IN A POTATO CRUST

Steps:

• Season the tilapia filets with salt and pepper and sprinkle with lemon juice.
• Place the grated potatoes into a cheese cloth or clean tea towel, fold all corners together and twist the top to squeeze out as much of the moisture as possible.
• Season the grated potatoes with salt, pepper and nutmeg.
• Add the egg yolks.
• Coat the fish filets with flour, making sure that any excess flour is shaken of.
• Cover both sides of the filets with the poato mix, pressing it on lightly.
• In a large non stick skillet heat some oil.
• Fry the fish filet on one side until the potato crust is golden brown, then turn over and fry the other side until evely golden.
• You might have to use two skillets or do this in batches, don't overload the skillet.
• Serve with a fresh salad on the side for a wonderful meal.

LEFSE (POTATO FLATBREAD)

Steps:

• In a medium saucepan, cook the potatoes in water till tender but not mushy, about 20 minutes. Drain.
• Press the potatoes through a potato ricer or grater.
• In a large bowl combine the potatoes and the margarine.
• cool to room temperature add the sugar and salt.
• mix thoroughly with your hands or a wooden spoon.
• stir in one cup of flour, then add the remaining flour to make a stiff dough.
• knead for 4 minutes. Pat dough into a ball.
• preheat griddle to 400 degrees.
• divide the ball of dough into 4 portions, then divide each portion into 4 equal pieces, for a total of 16.
• on a lightly floured surface, roll one piece of dough at a time to a paper thin 10 or 11 inch circle.
• fold the dough onto a spoon handle (or lefse stick, if you have one), carry to the griddle and unroll.
• bake each piece on the griddle for 1-2 minutes each side, or till the lefse bubbles and brown spots appear. turn over and repeat.
• lefse will look dry, but will be flexible, not crisp.
• fold in half and then in half again. cool between cloths and store in plastic bags.
• to serve, unfold and spread with butter, or sprinkle with brown or white sugar.
• roll up to eat.
• to freeze, wrap airtight and store in freezer - thaw in wrapper.

LEFSE - SCANDINAVIAN POTATO FLATBREAD

Steps:

• When potatoes are cool enough to handle, add salt and butter; mash.
• Chill.
• Mix baking powder with a small amount of flour and add to potatoes.
• Add enough flour so that the dough can be rolled very thinly on a floured board.
• Roll only a small portion at a time.
• Cut into quarters and bake on a hot (400F), lightly greased griddle, browning lightly on both sides.