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Cookbook trial!

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Manage episode 505039594 series 3347292
Content provided by Yumi Stynes. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Yumi Stynes or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

Yumi is drawn to a book called The Regional Italian Cookbook but hits some speed humps in trying to make the perfect Potato Cake.


Can you pronounce Spressa delle Giudicarie?


In this episode you can hear Yumi make multiple attempts to say the name of the cheese, which we were unable to find (email us if you know where to get it! [email protected] )


Grease with butter a 23cm cake tin and drizzle with olive oil.

Pre-heat the oven.

Run 1kg of peeled potatoes through a grater.

Mix with 1 egg, beaten with 200ml water.

Fold through 120g plain flour (or less).

season with salt and pepper

Mix well then put into greased tin.

Top with curls of butter (I used about 100g).

Top with handfuls of grated Fontina cheese or Spressa delle Guidicarie cheese.

Bake on 180C for 35 mins.

Serve hot!



Hosted on Acast. See acast.com/privacy for more information.

  continue reading

403 episodes

Artwork
iconShare
 
Manage episode 505039594 series 3347292
Content provided by Yumi Stynes. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Yumi Stynes or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

Yumi is drawn to a book called The Regional Italian Cookbook but hits some speed humps in trying to make the perfect Potato Cake.


Can you pronounce Spressa delle Giudicarie?


In this episode you can hear Yumi make multiple attempts to say the name of the cheese, which we were unable to find (email us if you know where to get it! [email protected] )


Grease with butter a 23cm cake tin and drizzle with olive oil.

Pre-heat the oven.

Run 1kg of peeled potatoes through a grater.

Mix with 1 egg, beaten with 200ml water.

Fold through 120g plain flour (or less).

season with salt and pepper

Mix well then put into greased tin.

Top with curls of butter (I used about 100g).

Top with handfuls of grated Fontina cheese or Spressa delle Guidicarie cheese.

Bake on 180C for 35 mins.

Serve hot!



Hosted on Acast. See acast.com/privacy for more information.

  continue reading

403 episodes

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