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Spicy Harissa Chicken Wraps with Shredded Slaw: Bold Flavor Meets Balanced Nutrition - taste and wellness in every wrap

  Spicy Harissa Chicken Wraps with Shredded Slaw: Bold Flavor Meets Balanced Nutrition Introduction Looking for a quick, healthy, and satisfying meal with a kick? Spicy Harissa Chicken Wraps with Shredded Slaw bring together smoky heat, cooling crunch, and savory satisfaction—all wrapped in a soft flatbread. Perfect for weeknight dinners, meal prep, or a flavorful lunch on the go, these wraps combine North African-inspired harissa with fresh, colorful veggies for a balanced, energizing bite. This dish is a fusion of bold flavor and whole-food nourishment, offering both taste and wellness in every wrap. Ingredients For the Harissa Chicken: 1 lb (450g) boneless, skinless chicken thighs or breasts 2–3 tbsp harissa paste (store-bought or homemade) 1 tbsp olive oil Juice of ½ lemon 2 cloves garlic, minced Salt and pepper to taste For the Shredded Slaw: 2 cups shredded cabbage (green or red) 1 cup shredded carrots ¼ red onion, thinly sliced 2 tbsp ...
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Swiss Rösti is a classic dish from Switzerland, traditionally made with grated potatoes - Crispy on the outside and soft on the inside, making it a perfect side dish - Here is a traditional recipe for Swiss Rösti

 



Swiss Rösti is a classic dish from Switzerland, traditionally made with grated potatoes. It's crispy on the outside and soft on the inside, making it a perfect side dish or even a main course when topped with eggs or cheese. Here's a traditional recipe for Swiss Rösti.

Ingredients

  • 2 pounds (about 900g) potatoes (waxy potatoes like Yukon Gold or Charlotte work best)
  • 2-3 tablespoons butter or oil
  • Salt to taste
  • Optional toppings: grated cheese, fried eggs, bacon, smoked salmon, or sautéed onions

Instructions

  1. Boil the Potatoes:

    • Optional Step: Some traditional recipes call for parboiling the potatoes with their skins on, allowing them to cool, and then refrigerating them overnight. This helps the potatoes hold together better when frying. However, you can skip this step and use raw potatoes for a quicker version.

  2. Grate the Potatoes:

    • Peel the potatoes if you've boiled them, or leave the skins on if you prefer. Grate the potatoes using the large holes of a box grater. If using raw potatoes, squeeze out any excess moisture using a clean kitchen towel or cheesecloth.

  3. Season the Potatoes:

    • Place the grated potatoes in a bowl and season with salt. Toss gently to combine.

  4. Heat the Pan:

    • Heat a large, heavy-bottomed skillet (preferably non-stick or cast iron) over medium heat. Add 1-2 tablespoons of butter or oil, swirling to coat the bottom of the pan.

  5. Cook the Rösti:

    • Add the grated potatoes to the pan, spreading them out evenly to form a flat cake about 1/2 inch (1.25 cm) thick. Press down lightly with a spatula.
    • Cook over medium heat for about 10-15 minutes, until the bottom is golden and crispy. To check, lift the edge gently with a spatula.

  6. Flip the Rösti:

    • To flip the Rösti, place a large plate over the skillet and carefully invert the skillet so the Rösti transfers onto the plate, cooked side up.
    • Add another tablespoon of butter or oil to the skillet, then slide the Rösti back into the pan, uncooked side down.
    • Cook for another 10-15 minutes until the second side is also golden and crispy.

  7. Serve:

    • Once fully cooked, slide the Rösti onto a serving plate. Cut into wedges and serve hot.

Serving Suggestions

  • Cheese: Top with grated Gruyère or Emmental cheese for a cheesy twist.
  • Eggs: Serve with a fried or poached egg on top for a hearty breakfast.
  • Meats: Pair with bacon, ham, or smoked salmon for added flavor.
  • Vegetables: Add sautéed onions, mushrooms, or spinach for a vegetarian option.

Tips

  • Waxy Potatoes: Waxy potatoes hold together better and provide a creamier texture inside the Rösti.
  • Crispy Edges: Make sure the Rösti is cooked long enough on each side to develop a nice, crispy crust.
  • Butter: Traditional Rösti is often made with butter, which adds richness and flavor, but you can use oil for a lighter version.

Enjoy this authentic Swiss Rösti as a versatile dish that can be served in many ways, from a simple breakfast to an accompaniment to meats and vegetables.


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