1 1/2 lb Potatoes Salt & pepper 1 Orange (grated zest only) 6 Juniper berries (or more) Butter or oil Peel and grate the potatoes. Season with salt, pepper, the finely grated orange zest and the pulverized juniper berries. Divide into six flattened heaps and fry in batches in a mixture of butter and oil until golden-brown and crisp on both sides. Drain on crumpled kitchen paper and keep the pancakes hot (uncovered) in a low oven while you cook the rest. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias
How To make Potato Pancakes with Juniper's Videos
Potato Pancakes Food - Kitchen Cat
Get the App from Google Play: ★ Kitchen Cat ★ Potato Pancakes Food Recipe. A recipe from the KC Side Courses collection. For this recipe you will need: ✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰ 3 : Eggs 2 tb : All-purpose Flour 1 ts : Lemon Juice 1 ts : Salt Vegetable Oil; (for Frying) 3 md : Potatoes; Peeled and Cut 1 md : Onion; Quartered 1/2 ts : Pepper
Navajo Grandma Makes Tóshchíín / Blue Corn Mush
Navajo Grandma uses the skills she taught in her corn grinding, and juniper ash videos to make delicious Tóshchíín blue corn mush.
Link for Blue Corn and Juniper Bundle
Blue Corn Mush Recipe 3 1/2 cups water 1 cup roasted blue cornmeal 1 tsp juniper ash
*Juniper Ash / Gad Bit'eesh *Blue Corn
THIS is why you need to discard your sourdough starter!
Potato Pancakes Juniper - Kitchen Cat
Get the App from Google Play: ★ Kitchen Cat ★ Potato Pancakes Juniper Recipe. A recipe from the KC Breakfast collection. For this recipe you will need: ✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰ Salt and Pepper; to Taste 1 1/2 lb : Potatoes Butter or Oil 1 : Orange (Grated Zest Only) 6 : Juniper Berries (or More)
How to make Goulash and potato pancakes
1 pound stew beef (cubed) 3 onions (coarsely chopped) 4 small Maggi cubes 1 tbs juniper berries (whole) 2 handfuls mushrooms hot water ground black pepper to taste (¼ tsp) ¼ cup cold water 1 tbs potato flour, arrow root Place all ingredients in pot, cover with enough hot water and cook covered stirring occasionally and adding more water for about 2 hours until meat is very tender. Once it is done add again a little bit of water, just to cover half of the meat. In a cup combine cold water with starch, stir and add to the goulash to make gravy thicker. Cook for 2 minutes longer.