Slice the potatoes.
Fry the onions three minutes in the hot butter, add the potatoes and
fry 5 minutes more. Take the potatoes and onions out and put them on
a plate. Stir the flour into the hot butter and simmer for 2 minutes.
Stir in the beer and bring to the boil. Pour this sauce over the potatoes.
This is a Dutch recipe. The 5th
of May is Liberation Day
in The Netherlands,
celebrating the end of WorldWar II in 1945. Click on
culinary calendar for more links
between cooking and celebration.
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Mix the cottage cheese, eggs, butter, 60 gram flour,
50 gram parmesan cheese and salt and fresh milled pepper to taste and
knead well together. Put this in the fridge for a few hours, preferably
overnight. Form about 50 balls with your fingers and roll them through
the remaining flour. Bring a large pan of water to the boil and poach
the gnocchi until they are floating (4-5 minutes). Serve with marinara
sauce and sprinkle the rest of the cheese on top.
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