Memory lane

Here is one for you chaps and I am sure someone will know the answer, whilst serving in Roy Barracks, Ratingen, there were times when the MSO chaps that worked for me (mainly winter) would take a trip to the civilian canteen and bring back what I can only describe as little pancakes, they were about 6" across and seemed to me to be made with flour, potato and I think onion, would like to know what they were and how to make them, they were very tasty

The German equivalent of a "Tattie Scone" perhaps?

Basic ingrediants are

Plain flour
Mashed potato
Butter and salt

Cheese, onion or anything else that takes your fancy can be added to the mix.

A nice lump of Cholesteral

Moin all

http://en.wikipedia.org/wiki/Reibekuchen

http://en.wikipedia.org/wiki/Potato_pancake

Cheers
Steve on listening watch

Gordon. wrote:

The German equivalent of a "Tattie Scone" perhaps?

Basic ingrediants are

Plain flour
Mashed potato
Butter and salt

Cheese, onion or anything else that takes your fancy can be added to the mix.

A nice lump of Cholesteral

With a good spoon full of sour cream to accompany them

Sounds very close to it Gordon, I just can't for the life of me remember what they were called.
as for the sour cream hardrations, don't know about that, this is not a sweet dish but was certainly very popular amongst the MSO guys, eaten just as it was

Ian wrote:

Not any more, they closed it to 'brits' a few years ago.

Really... tbh cant say I'm surprised, seems to be the trend. It's always easier to trim the defence budget than political hot potatoes like health or welfare.

the delicious potato ROSTI Mr Les

Sound very much like it Johnboy, I just know it was very tasty, and always welcome on cold mornings when they were unloading all the boxes

THe tattie scone quartered









Ingredients:
Half pound (225g) boiled and mashed potatoes
2.5oz (65g) flour
3 tablespoons melted butter
Half teaspoon salt

Method:
Mash the potatoes while they are still warm and add the butter and salt. Add in enough flour to make it a pliable dough but without making it too dry. The type of potato will affect this. Turn out onto a floured surface and roll until about quarter of an inch thick. Cut into six inch circles and then into quarters. Prick all over with a fork and cook in a heavy pan which has been lightly greased. Cook each side for about three minutes or until golden brown. If you want to really add the calories, put cheese between two scones and cook until the cheese has melted.

Thanks for that Gordon, sounds very much like the ones I used to eat

Gordon. wrote:

THe tattie scone quartered









Ingredients:
Half pound (225g) boiled and mashed potatoes
2.5oz (65g) flour
3 tablespoons melted butter
Half teaspoon salt

Method:
Mash the potatoes while they are still warm and add the butter and salt. Add in enough flour to make it a pliable dough but without making it too dry. The type of potato will affect this. Turn out onto a floured surface and roll until about quarter of an inch thick. Cut into six inch circles and then into quarters. Prick all over with a fork and cook in a heavy pan which has been lightly greased. Cook each side for about three minutes or until golden brown. If you want to really add the calories, put cheese between two scones and cook until the cheese has melted.

This all sounds suspiciously like Potato Farls to me !

These do sound like the potato pancakes. They are still sold from the food stalls throughout
germany at fairs and festivals I used to have to grate the spuds For my wife as she fried them. The kids could eat
them quicker than she fried.

Now that sounds more like it, the reason I say that is I do remember the potato in the pancake being like little bits (not the sort of texture you would get if you did the same thing with mashed potato)

Now you are talking "Rosti"

I bow to your superior knowledge Gordon, don't know what it's called but certainly know I like it

RAF Laarbruch

https://www.youtube.com/watch?v=BTdzHSoLdQE&feature=related

Ah! Rosti, had some for lunch today with a fried egg on top and pork,blackpudding and corriander sausages ( speciality from local butcher) - very nice, almost as good as bratties.


BobG

had bratties for lunch today courtesy of aldis , ginger

My land lady in Bergaltona made the best.

BobG wrote:

Ah! Rosti, had some for lunch today with a fried egg on top and pork,blackpudding and corriander sausages ( speciality from local butcher) - very nice, almost as good as bratties.


BobG

WHAT ? That was your lunch ? Shades of Edward V11 !

Hang on, I'll call for the defib trolley !

Brum,
That was to set me up for a couple of pints and cheese and pickles in the evening, nothing like a good healthy diet.
BobG

BobG wrote:

Brum,
That was to set me up for a couple of pints and cheese and pickles in the evening, nothing like a good healthy diet.
BobG

18p with gift



20p filter/ 24p plain

what year would you guess these prices at

I would hazard a guess of around 1971, John Boy?