Per³a ® - instant mashed potatoes, natural
Ingredients |
Quantity |
Per³a®
|
1 pouch / 125 g |
Warm water at temp. 70-80 ºC |
2½ glasses |
- Pour 2 ½ glasses of warm water into container.
- Add contents of pouch and knead gently.
*For better taste replace 200 ml of water with hot milk (temp. 70-80 ºC) and add butter or margarine.
Yield: @ 750g / 4 portions
Energy in 100 g serving: 60 kcal
Potato Dumplings
Ingredients |
Quantity |
Per³a®
- instant mashed potatoes, natural |
1 pouch / 125 g |
Warm water at temp.70-80 ºC |
1½ glasses |
Wheat flour |
1 glass |
Egg |
1 |
- Make potato purée using 1½ glasses of hot water. Cool the mash.
- Add @ 1 glass of wheat flour and 1 egg to cold mash, make a dough.
- Form 2 cm thick cylinders.
- Cut them into 3 cm pieces.
- Put the cut pieces into salted boiling water and cook for 1-2 minutes after the dumplings come to water surface.
- Serve with cracklings, butter or as meat side dish.
Yield: @ 600 g / 2-3 portions
Potato Knoodles with fruit
Ingredients |
Quantity |
Per³a®
- instant mashed potatoes, natural |
1 pouch / 125 g |
Hot water temp. 80-70 ºC |
1 ½ glasses |
Wheat flour |
1 glass |
Egg |
1 |
- Make potato purée using 1½ glasses of hot water. Cool the mash.
- Add @ 1 glass of wheat flour and 1 egg to cold mash, make a dough.
- Form 4 cm thick cylinders and cut them into small pieces.
- Flatten the pieces and stuff them with fresh fruit.
- Put knoodles into salted boiling water and cook for 1-2 minutes after they come to water surface.
- Serve with butter or sweet cream and sugar.
Yield: @ 600 g / 3-4 portions
Creamy Potato Soup
Ingredients |
Quantity |
Per³a®
- instant mashed potatoes, natural |
1 pouch / 125 g |
Chicken broth |
1½ l |
- Add 1 pouch of Perla® into @ 1½ l while stirring slowly.
- Do not cook.
- Add sour cream and parsley or dill.
Silesian Dumplings
Ingredients |
Quantity |
Per³a® - instant mashed potatoes, natural |
1 pouch / 125 g |
Hot water (temp.70-80 ºC) |
1½ glasses |
Potato starch |
¾ glass |
Wheat flour |
¼ glass |
Egg |
1 |
- Make potato purée using 1½ glasses of hot water. Cool the mash.
- Add @ ¾ glass of potato starch, 1 glass of wheat flour and 1 egg to cold mash, make a dough.
- Form 2 cm diameter balls.
- Put dumplings into the salted boiling water and cook for 1-2 minutes after they come to water surface.
- Serve with cracklings, butter, fried onion or as meat side dish with sauce.
Other dumplings with different kinds of filling like minced meat, mushrooms or vegetables can be made using that recipe.
Yield: @ 600 g / 3-4 portions
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