torterena

Late in October 2016 I discovered in one of our local newspapers an advertisement/ invitation to so called Potato-Evening. It was organized by one of the local biologists and adventure-based-pedagogue Guido. He prepared a very informative lecture about the potato (the historical aspects as well as growing conditions, varieties, nutrition...) accompanied by some amusing stories. The participants got the opportunity taste several sorts of potato (boiled) which are not available in our supermarkets + every now and then we got served delicious dishes based of course on potatoes as main ingredient. We started with a potato soup with different meadow-wild-herbs, then we continued with boiled La Bonnenotte (very, very tasteful potato sort) and herbs-quark, jacket potatoes with blue cheese and we finished the culinary voyage with a mouth watering dessert: potato-nut-plum cake. I must admit, since I moved to Germany potatoes become less present in my kitchen as they have been replaced by rice and pasta. In my home country Poland they represented for me the main food and found place on my table nearly each day (boiled, backed, mashed....). I think, it's time to return to my old habits as this vegetable is so rich in precious nutrients. This organized evening was so informative and the whole group so nice that it was a pleasure to pass 3 hours in each others company. This brought us (Irmi, Steffi, Christine and me) to the idea to organize such potato evening privately later on in January. I ordered online from a bio-shop several unknown varieties to taste them pure like Angeliter Tannenzapfen, Mayan Twilight, Mandelkartoffeln and Blaue Anneliese and my friend Christine found in a bio shop another interesting sort named Apache. Additionally everybody prepared several creative vegetarian dishes. Unfortunately exactly on this evening the as far hardly present winter decided to surprise us with the black ice and those who started the travel later, had to turn back. This way our table was less filled (no potato bread, no roasted Hasselback Potatoes, no potato soup...) but whatever found the way to a plate, it was yummy. We were a little bit disappointed with the taste of the sort Blaue Anneliese. On contrary, the Mayan Twilight was a pure delight and together with La Bonnote we tasted earlier in October, they are on my future shopping list already. In this blog post I am going to share with you a recipe for a mouth watering and easy-to-prepare potato/almond cake.

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