German Potato Salad

A nice warm potato salad with a great bite. The recipe gives the option of using either paprika or mustard to flavour. I chose the mustard and it worked well. 

8 medium red potatoes

4 rashers bacon

1 small onion, chopped

1 stalk celery, chopped

1 dill pickle, chopped

¼ cup water or stock

½ cup vinegar (or ¼ cup vinegar and ¼ cup white wine)

Pinch sugar

Salt to taste

¼ teaspoon paprika or mustard

Scrub potatoes and place in saucepan. Add enough water to cover and cook until tender. Peel, slice while still hot and add to a salad bowl.

Remove rind from rashers and slice into thin strips. Fry in its own fat until golden and scatter over the still-warm potatoes. In the pan the bacon was cooked, fry the onion until golden, using the remaining fat.

Add the chopped celery, dill pickle and remaining ingreaients. Heat and pour over the potatoes and bacon. Toss gently and when ready to serve dust with chopped parsley

Corn Fritters

Fritter - noun: a small mass of fried or sauteed batter often containing fruit or meat

Well Grandma's corn fritters certainly follow that description. These were delicious and easy to make, however I did have to adjust the recipe slightly (I think I was a little generous with the filling and the batter wasn't quite enough). The good thing about this recipe as well is that you can use it as a base and change the filling ingredients to whatever you happen to have on hand. We have already decided that our next batch of these will have bacon and garlic added. Yum!

440g can corn kernels

4 shallots, chopped

½ cup grated cheese

½ cup chopped red capsicum

½ cup plain flour

1 egg

¼ cup cream

¼ cup milk

1 tablespoon chopped parsley

Salt and pepper

Oil for frying

In a bowl mix together well drained corn, shallots, cheese, parsley and capsicum. In another bowl, sift flour and seasoning. Make a well in centre. Beat egg, milk and cream together and pour in, mixing until smooth. Add corn mixture and mix well. Heat oil in pan and drop in tablespoons of mixture. Cook until golden brown on one side then turn and cook other side. Drain on absorbent paper. 

Note: As I said above I didn't have quite enough batter in my mix. I worked that out when I went to cook my first fritter and it wouldn't hold together. I mixed up another egg and half a cup of cream and the rest of them held together perfectly. Its just a matter of testing and adjusting the mix to get it right. 

Zucchini Slice

It's always good when you find a recipe that can serve a number of purposes. This is one of those recipes. It makes a nice dinner (we had it with pork chops and salad tonight) but it would also be great cold at a picnic or baked into individual moulds for a easy canape for a party. It's definitely going to be a regular for us, that's for sure.

315g zucchinis (approx. 1 large zucchini)

1 large onion

3 bacon rashes

1 cup grated cheddar cheese

1 cup S.R Flour

½ cup sunflower oil

5 eggs

Salt and pepper

Grate zucchini, finely chop onion and bacon. Combine with flour, beaten eggs, oil and cheese. Pour in greased dish. Bake 30-40 minutes in moderate oven to brown.

Note: In future, I will probably saute the onion before putting it in the mix as I like my onion really soft and just putting it in raw it still had a bit of bite.