Potato and Apple Gratin


ÄpfelKatoffel und Apfel

Katoffel und Apfel

The official beginning of autumn in the wild flower beds: in the next recipe is all about potatoes and about apples in particular. Finally, we have a total of eight apple trees in the garden and all of them are now harvested. The boxes are piling up in the basement and smell … well, just like apple, but quite wonderful.
The most important ingredient supplier for the apple-weeks is the large boskoop tree that grows in the garden. The name is actually “Beautiful Boskoop ’, isn´t that beautiful? The apples are too sour to eat them but they are very well suited for baking and cooking.

Kartoffel-Apfel-GratinThis recipe is from the first cookbook that I bought when I was 15. For me it almost has the same meaning as the first record has to others. Back then I used to cook all the all recepies almost “on repeat”, but most of all this gratin. Meanwhile, a few books have been added to my shelf, but this dish remains.

  • 400 g potatoes
  • 400 g apples (Boskoop)
  • 1 large Spanish onion
  • 300 ml cream
  • 200 g Gruyere cheese
  • 1 pinch ground nutmeg
  • Pepper
  • Salt

Peel the potatoes and the onion and slice them into thin slices. Peel the apples, cut into halves, remove the cores and slice thinly. Apples, potatoes and onion slices alternately in a shallow baking dish layer. Stir the cream with nutmeg, salt and pepper and pour it over the vegetables. Grate the cheese and spread it on top. Bake for 40 minutes at 180 ° C in the oven.


Potato salad with apple and nasturtiums

Kartoffelsalat mit Kapuzinerkresse und Apfel

After an experimental phase, which decimated my nasturtiums much, here is another result - this time in the form of a potato salad. Fortunately, the stuff grows so quickly after. This is already a foretaste of the next series, in whicheverything will revolve around apples and potatoes.
And do not fear the photo, if you throw everything into a bowl stir it, and run through the salad a few hours he can actually taste even better.
For 2 persons

For the salad

  • 400 g waxy potatoes
  • 2 tart apples (such as Braeburn)
  • 2 eggs from happy chickens
  • 2 handfuls of nasturtium leaves

For the horseradish sauce

  • 2 tablespoons sour cream
  • 1 teaspoon horseradish
  • chives, cut into rolls
  • 1 pinch sugar
  • salt
  • pepper

Boil the potatoes, peel and let cool completely, otherwise they fall apart, then peel and cut into slices. Hard boil the eggs (10 minutes) frighten, and peel. Halve eggs and mash the yolks in a bowl with ingredients for the salad dressing.

Halve the apples, core and cut into narrow columns. The columns alternately withthe potato slices and arrange on the nasturtium leaves the plates. The egg white incubes and put together with the sauce.

Herb salad with nasturtium


Nasturtium looks beautiful and is growing not only in the wild flower beds, but isalso highly entwined each city balcony. It blooms from May to October and is idealfor planting a balcony railing or fence. The flowers are very pretty and the leaves have a lotus effect, which I can always watch fascinated.

You can eat both the leaves and the flowers, both are very aromatic. By the contained mustard oil, they taste a little spicy and even weak antibiotic effect. To devote enough reasons to the beautiful herb a little series.

Salat mit Kapuzinerkresse

As a side dish for 2 persons

For the salad

  • 1 small head oak leaf lettuce
  • 2 handfuls of sorrel leaves and stems of
  • Depending on a handful of nasturtium flowers and leaves
  • 4 stalks tarragon
  • panicles few red currants
For the honey dressing

  • 3 tablespoons tarragon vinegar
  • 1 tablespoon liquid honey
  • 4 tablespoons walnut oil
  • 1 pinch salt
For the dressing, mix vinegar, honey and salt and slowly add the oil. Oak leaflettuce, sorrel and tarragon little pluck, wash well and spin dry. In a bowl with thenasturtium leaves and blossoms, and the currants and mix Serve with the dressing.