I am beyond ecstatic to introduce my first guest blogger on Free Spirit Eater! Whoo hoo! I have been waiting for the right guest poster on this humble little blog and am excited to introduce my fellow food blogger, friend, and one of the sweetest people I have ever encountered over the web in the fabulous world of food blogging, Sandra from Sandra's Easy Cooking! I have been a huge fan of hers since I first joined FoodBuzz and she has been one of my biggest supporters and greatest inspirations for wanting to better myself as a food blogger. Her recipes are just as creative as they are mouth watering. When you're done reading this post, please check out her VERY popular website Sandra's Easy Cooking for easy and delicious recipes that the whole family will enjoy, and let her know I sent ya ; )
Hello Free Spirit Eater Readers,
I am so honored to be here and share my recipe with you all. Kym asked me to guest post and I was extremely happy that I have an opportunity to be here today. Now you have to agree that she is such a sweet girl and very talented writer, cook and blogger..and on top of all free spirit as her blog's name stating. I could imagine just chatting with her all day long about recipes and other things since I am really open minded and free spirited in general..so her blog name caught my eye right away!
Now let me introduce myself in a few sentences..I am a mom of three, 11 and 5 year old boys, and an 8 year old girl, married to a lovely, sweet and supportive husband;
I am a food blogger, writer, self-taught photographer and chef, cookbook author and loyal “like a dog” friend.
I am also a stay at home mom, with a “work, when I want” schedule...I love lazy Sundays and easy recipes. That is me!!!:))
Kym requested a healthy and seasonal recipe, but I took another direction and made all season comfort food, I am sorry Kym! Since my kids are on a Fall Break I made a late breakfast for them, and they love pickled beets, so combination of two..well, let's call it balancing each other very well.
The taste of fried onion, potato cakes and pickled beetroot is amazing. I had no idea those two would work so well but they do and I hope that you all try it one day!
3 potatoes, shredded
½ onion, shredded
1 ½ cups all-purpose flour
½ Tbs. Salt (or to taste)
½ Tbs. Ground Black Pepper
pinch of baking soda
about 1-2 cups of water
- Mix all the ingredients well to combine.
- Batter needs to be like pancake batter but a bit thicker and of course chunky because of the potatoes and onions.
- Use about 1 cup of any oil on hand and make it hot.
- Grab the batter with a big (soup)spoon and drop in the hot oil-when the oil is hot turn the heat down a bit.
- Fry for about 3 minutes on each side, or until the outside of the cakes is golden brown.
- Take them out and drain on a paper towel.
- Eat hot, with this salad on the side or you can also use sour cream, cream cheese or any of your favorite cheeses.
Beetroot is very healthy, and I know it does lose half of the nutrition once it is cooked however it's very delicious and a simple salad.
- Peel the beets and cook in a salted (2 Tbs.salt) water for about 30 minutes.
- Then put 1 cup of vinegar, and let it boil until the beets are tender about 40 more minutes.
- Take them out of the water and cut into slices.
- Place them in the air-tight container, then add water on top and a few sprigs of dill. Cover and place it in the fridge.
- Serve cold with a few drops of olive oil and serve with dill.
I ran out of the dill, and do apologize for that, I used parsley for the garnish. However Dill will give you a wonderful and pleasant aroma, but you can cook it without it too!
Thank you Kym for inviting me to guest post..it was pleasure talking to you and honor doing your first guest post!!!