Snacks and Food-Ball For The World Cup

Argentina

A classic appetizer normally eaten at an asado (Argentinian barbeque), indulge in this super simple yet muy sabroso recipe from HeNeedsFood.com. Bring your napkins – it may get Messi.

Ingredients (serves 2):

400 g provolone cheese cut 1 inch thick
1 tsp fresh oregano leaves
½ tsp chilli flakes
Sourdough bread toasted

Instructions:

1. Lay your slab of provolone onto the kitchen bench and press some fresh oregano leaves onto the top. Scatter some chilli flakes over as well, pressing down gently so they stick.

2. Heat a 12-14 cm cast iron skillet over medium-high flame. Lay the cheese in the skillet, unseasoned side down. Cook for a couple of minutes, or until it gets nice and golden on the bottom.

3. Flip the cheese over with a spatula and cook the other side as well, until it all melts and fills the skillet.

4. To serve, garnish with more oregano leaves and chilli flakes. Simply dunk into it with the toasted bread.

Germany

From the land that brings us delights such as schnitzel, bratwurst, pretzel, and Ozil, meet the mighty Kartoffelpuffer; more commonly known as a German potato pancake. Depending on where you are in Germany, they could be named Reibekuchen, Reibeplätzchen, Reiberdatschi and Grumbeerpannekuche (aiyo). They’re quite a mouthful, but delicious mouthfuls at that. Try this version courtesy of DaringGourmet.com.

Ingredients:

2 1/2 pounds starchy potatoes, peeled and very finely grated
1 small yellow onion, very finely grated
2 large eggs
1/4 cup all-purpose flour (or more if needed)
1 teaspoon sea salt
neutral-tasting oil for frying

Instructions:

1. Thoroughly wring out the liquid in the grated potatoes by placing them in a colander and squeezing them with your hands or by placing them in a clean dish towel and wringing out the liquid.

2. Place the drained grated potatoes in a medium-sized bowl with the grated onion, eggs, flour and salt and use your hands to work it into a tacky mixture.  Add a little more flour if needed. Do no let the mixture sit for long before using it, use it immediately.

3. Heat a few tablespoons of oil in a non-stick pan over medium-high heat and place 1/3 to 1/2 cup of the mixture (depending on size preference) in the hot pan and flatten into pancakes with the back of a spoon.  Fry on both sides for 3-5 minutes until the Kartoffelpuffer are golden. Place them briefly on paper towels.

4. Serve immediately while hot with applesauce, fruit compote or powdered sugar.  For a savory version serve with herbed yogurt, quark or creme fraiche or with meat and gravy as part of a meal.