Recipe for a Bob Rösti from the book Nomnomnom

According to Dorothy Porker, also known for the wonderful food blog Vette Sletten, food should be enjoyable and fun; life is difficult enough as it is. Her recipes are original, full of flavor, and usually on the table within half an hour. With its beautiful dishes and colorful compositions, her new book Nomnomnom is truly finger-licking good.

Dorothy: “For the Museum MORE and its Bob Ross glossy magazine, I developed these Bob Rösti. Art meets comfort food with a big ‘nom’.”

How to make the Bob Rösti

• Using fresh potatoes? Boil them for 10 minutes until soft but not fully cooked. Let them cool in the refrigerator for at least 2 hours before coarsely grating them.
• Using frozen rösti? Let the rösti thaw for at least 30 minutes.
• Preheat the oven to 200 °C and lightly grease the muffin tin with oil. Also line a baking sheet with parchment paper.
• In a large bowl, mix the rösti or grated potato with the salt, pepper, paprika and garlic powder, and cayenne pepper.
• Press approximately 2 tablespoons of the seasoned rösti into the cavities of the muffin tin. Carefully spoon a dollop of herb cream cheese on top with a teaspoon, making sure that approximately 1⁄2 cm around the cheese remains free.
• Fill this 1⁄2 cm with rösti or grated potato and then cover with another 2 tablespoons of rösti. Press down gently—you do not want the herb cream cheese to accidentally bulge out, but rather to be softly enveloped by pieces of potato.
• Bake the Bob Rösti for 30 minutes in the oven. Then turn them out onto the baking sheet and bake for another 30 minutes until crispy all around.
• Repeat until all the rösti or grated potato and herb cream cheese have been used.

You can store any excess Bob Rösti in the freezer for up to 3 months and reheat them for 10–15 minutes in an oven preheated to 175 °C.

Title: Nomnomnom
Author: Dorothy Porker
Price: €24,99
Publisher: Fontaine Uitgevers

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