What to make of potatoes? Well, of course, hodar pots.
Hodar pots can be filled to your liking. Mari Moilanen
This does not make cooking easier: There is no exact instruction. As long as you put cheese between the potatoes, you can improvise the rest of the fillings from the fridge.
Something tasty -blogin Mari Moilanen developed a nifty recipe for potatoes.
– In my own closet I found a really sweet Raclette cheese that melts well and tastes aromatic. All the tasty cheeses are suitable for filling hodar pots. Pancetan can be replaced with bacon or this part of the meat can be left out completely and sun-dried tomato strips and capers, for example, can be added between the potatoes, Moilanen writes in her blog.
What is found in the cupboard is suitable for the sauce: the remnants of French cream, the bottoms of a cream file or, for example, Turkish yoghurt flavored with garlic.
– Absolutely wonderful! The end result touches perfection, Moilanen praises.
Hodar pots
(For 4 people)
20 medium chopsticks
2 teaspoons olive oil
1 teaspoon salt
150 g of pancetta or bacon cubes
150 g of raclette cheese
100 g cornichon pickles
100 g of French cream
3 tablespoons chives
1. Wash the needles thoroughly. Rotate the chopsticks in olive oil and salt. Roast on the oven at 200 degrees for about 30 minutes.
2. Put the pancetta in a cold frying pan and slowly raise the heat to melt the fat and crumble the pancetta. Bake until golden brown. Lift the pancetta onto kitchen paper and drain the excess grease. Finely chop into a crispy crumb.
3. Split the ripe chopsticks longitudinally so that the chopsticks still last in the pile and resemble a hodari bun. Fill with a slice of raclett cheese and pancetta with crumbs. Bake in a 225 degree oven for about 5 minutes until the cheese melts.
4. Fill the potato vodka with chopped cornichon cucumber, chopped french cream and chopped chives.