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Flavours of Europe

A couple of Continental recipes

EUROPEAN DELIGHT German potato salad

A s a result of globalisation, we get to savour a lot of international cuisines. How often have we relished potato salad or reached out for tomato basil soup? Ever wondered how the French and the Germans made these dishes? Well, here's how you too can make them.

Tomato basil soup

Ingredients
Tomatoes: 400 gm
Carrot: 100 gm
Turnip: 30 gm
Onion: 30 gm
Refined flour: 30 gm
Butter: 30 gm
Milk: 300 ml
Basil leaves: 10
A pinch of pepper

Salt to taste

Method: Clean the vegetables, roughly chop and boil them. Once the vegetables are tender, cool and puree them with basil leaves. Heat a heavy bottomed pan. Add butter and melt it on a slow fire. Add refined flour and cook it for a minute. Add hot milk and cook further till the mixture thickens. The white sauce is ready. Add the pureed vegetables to the sauce, stirring constantly. Stir the mixture through a sieve. Boil the sieved mixture and adjust the seasoning. Serve hot, garnished with basil leaves.

German potato salad

Ingredients

Potatoes: 4
Sliced bacon: 4 slices
Refined flour: 1 tbsp
Icing sugar: 2 tbsp
White wine vinegar: one-fourth of a cup
Green onions, chopped: half a cup

Salt to taste

White pepper, powdered: 10 gm

Method: Bring a large pot of salted water to boil. Add potatoes and cook them until they are tender but still firm. Drain, cool and cut potatoes into small pieces. Place bacon slices in a large skillet; cook them over medium heat until they are evenly brown. Drain, crumble and set aside. Reserve bacon fat. Add refined flour, sugar, a small quantity of water and vinegar to the skillet and cook in bacon fat over medium heat until the dressing becomes thick. Add bacon, green onions and potatoes to the skillet and stir until coated. Cook until heated and season with salt and pepper. Serve hot.

(The writer is executive chef at ITC Hotel Kakatiya Sheraton and Towers)

RAKESH GHAI

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