Scones with cottage cheese and plum sauce
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ingredients
800 g potatoes cooked in the skin 120 g coarse flour 1 pk egg 1 pinch salt
Smear:
plums ground cinnamon rum or essence
and more:
lump cottage cheese
progress
In my childhood days we ate very sparingly. Meat twice a week and simple flour or vegetable dishes were cooked on the other days. Most importantly, we cooked according to the season. When the plums were ripe my mother baked cakes, plum balls, boiled them, made jam. She made use of everything. That’s how I like to cook, too. And our grandchildren love these almost forgotten dishes and I cook them with love.
1.
Plum sauce. Stir until they release enough juice, then cover and simmer. Cover and cover, cover and cover, cover and cover, cover and cover, cover and cover, cover and cover, cover and cover. The sauce should not be thick like jam. Add ground cinnamon and a drop of rum or rum essence for flavour.
2.
Grated or mashed potatoes cooked and cooled in the peel, add egg, flour and salt. Make a dough. If the dough is too sticky, add more flour. In a large saucepan, bring water to the boil. When it boils, add a tablespoon of salt.
3.
Shape the dough into a thinner peel which you cut into pieces about as thick as your finger. With your hand, roll them out to make a nice shape. It is important that they are about the same size so that they cook evenly. Drop the peelings into boiling salted water. When they float to the surface, cook for about 5 more minutes, depending on the size of the chouli. Remove the meatballs using a sieve, drain. Put a spoonful of butter or lard on top and shake them a little to coat them with butter.
4.
The meatballs can be fried in lard or oil before serving.
5.
Serve the soufflés sprinkled with lumpy cottage cheese and drizzled with plum sauce. If you do not have fresh plums to make the sauce, you can also use compote or plum jam diluted with water, flavoured with cinnamon and boiled.
