WARM POTATO SALAD

My darling doesn’t like his potatoes sour and this was the solution for the German potato salad. Pst. I added a bit of vinegar to mine.

WARM POTATO SALAD

4 medium sized red potatoes

1/2 cup diced red onion

1 cup thinly sliced celery

2 Tbsp melted butter

salt and pepper to taste

• Put a medium sized pot of water to the boil

• Wash and chop the potatoes without peeling.

• Add them to the boiling water and cook until tender.

• Meanwhile dice the red onion and thinly slice the celery.

• Place the prepared onion and celery in a large sieve.

• Pour the potatoes along with the hot potato water over the onion and the celery through the sieve. The heat from the potato water and the potatoes is just the right amount to slightly cook the onion and the celery and at the same time retaining their crunch.

• Transfer the whole thing back to the pot, add the melted butter and season with salt and pepper.

MEATBALLS IN YELLOW TOMATO SAUCE WITH DILL

Tomatoes grow well in our garden and what we cannot eat or give away gets packed into the freezer. Consequently we eat a lot of tomato based dishes. Yellow tomatoes were extremely prolific in 2020. They are low in acid, but then the taste is quite bland. To use them up I would add a couple of yellow ones to every tomato based dish I made last year. The red ones all but disappeared so at the beginning of last summer I decided to come up with a yellow tomato dish before the next crop grew into maturity. To help along the flavour I added fresh dill. Fresh dill grows like a weed in our garden, there is an endless supply throughout the growing season. Really, fresh dill is essential; it brings up the yellow tomato flavour exceptionally well. My Deconstructed Stuffed Peppers provided the start. I recall the dish turned out so well I now wish we grew more yellow tomatoes last year. Maybe this year...

MEATBALLS IN YELLOW TOMATO SAUCE WITH DILL

4 large green peppers

250 g fresh, extra lean ground pork

1 small onion, diced

2 + 2 Tbsp oil

1 clove garlic, minced

3 Tbsp fine breadcrumbs

1 egg

salt and ground pepper to taste

water

8 medium sized yellow tomatoes

1/2 bunch of fresh dill, finely chopped [important]

sugar to taste

• Core and chop the peppers, discarding seeds and stems.

• Chop the tomatoes.

• In a large pot sauté the onions in 2 Tbsp oil until soft.

• Add the peppers and the tomatoes to the pot.

• Begin to cook on medium heat, stirring often.

• Meanwhile place the ground pork in a large bowl.

• Add the soft onions, the garlic, the fine breadcrumbs and the egg.

• Season with salt and ground pepper to taste.

• Combine the meat mixture thoroughly.

• Form into small meatballs.

• Remove the pot from the stove and one by one place the meatballs on top of the vegetables.

• Return pot to heat and add enough water to cover the meatballs.

• Bring to the simmer, reduce heat a little and cover the pot.

• Cook until the meatballs are no longer pink inside.

• Remove the pot from heat.

• Using a slotted spoon gently transfer meatballs to a tray.