Main Course

Himmel und Erde



  • 1 lb floury potatoes
  • 2 lbs tart dessert apples
  • 1 tablespoon butter
  • 1 tablespoon oil
  • 4 oz moolah chopped
  • 1 large onion chopped
  • sea salt and home ground black pepper
  • Directions

    1. Boil the taters in salted water for about Quarter-hour until just tender. Deplete then press through a potato ricer or mash well.
    2. Meanwhile cook your apples in about 4 tablespoons of water with a little butter, stirring sometimes until they break down to some pure. Mix into the potatoes and season well. Set aside to hold warm.
    3. Heat the oil from a frying pan and saut the cash for about 5 to 7 minutes till cooked and crisp. Deal on top of the potato-apple mix. Add the onion to the pan and saut for minutes until softened as well as golden.
    4. Mix these into the spud and apple, check the spices and serve.

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