19 Mar Excellently viscid kugelis
If you ask me, kugelis is my dish-saviour when all food stock is gone. Why? It contains only few ingredients, that you can easily find in every household and it takes no more than 15 minutes to prepare (if you grate it manually; having grating machine makes it done in several minutes). Also, every true potato-lover would be ready to kill for a well-made kugelis, this is how tasty it can be. I tried several recipes and all of them had something special – some with bacon, some with butter, some with water or without. My recipe appeared unexpectedly, when I forgot to add an egg. I forgot it absolutely accidentaly and realised it only while eating, because kugelis felt being so excellently viscid. My observation is – more potato juice you leave, more viscid kugelis will be at the end. Just don’t get crazy – amount of juice should be minimal anyway, too much will ruin it.
I’ve also discovered, that kugelis shouldn’t be too thin nor too thick. If you have some grated potatoes left at the end, it is better to make one thicker kugelis than two thin ones whatsoever.
For an excellently viscid, melting in mouth kugelis (you will end up with, let’s say, ~2 womanly OR ~1 manly portion) you will need:
- 6 medium sizes potatoes
- 1 onion
- 250 ml milk
- salt and
- pepper to taste
What, how, where, when?
- Grate potatoes. After about half of them ar done, add fine cut onion and keep grating potatoes;
- While playing with grate and potatoes, don’t waste your time and bring milk to boil;
- If potatoes have a lot of water and juices, squeeze them out leaving a bit for a greater viscidity. Then pour boiling milk on them;
- You don’t like to waste your time, so take 5 seconds and heat oven to 180°C;
- While oven is getting ready, mix potatoes with milk. Add salt and pepper to taste , mix again. Mix reeeeeaaal good, yes, mix it;
- Smear dish with a bit of oil (those naugty potatoes like to stick), put potatoes and send it to an oven;
- Wait for ~40 min. until it gets brown or until wooden stick is not fully in the potatoes.
That’s it. Fast, simple, plus it allows you to brag your friends you made sports that day, cause grating ain’t a game. Sometimes grating the second potato makes me feel like it is a hand day.
Have any observations? Questions? Want to clarify or share your dish photo? Send me an enquiry (form at the bottom of a Home page) or simply write your comment and be heard!