Donut Party at New Year's Eve

After an eventful gregarious Christmas weekend and here we are enjoying the quiet and devinely weather. Did you enjoy your holidays? I start thinking about some ideas to make this New Years Eve a great party. We like to have a fun evening with friends, playing games and eating a lot food. Since a few years I'm a big fan of food-parties, where you can easily create your own unique meal out of a buffet. Last year we all had fun at a pasta-party. We ate a lot of different kinds of pasta, sauces, vegetables and cracker. For this year I thought about a donut-party. Yaaaaay! Donuts savoury and sweet, soup, spread and serve everything nicely :-)

Savoury Potato Donuts

Makes 24 Donuts

Ingredients:

1/2 yeast cube

270 g dairy-free milk (oat-drink)

1 tbsp. raw cane sugar

500 g spelt flour

1/4 tbsp. salt

70 ml plant oil

Crumble yeast cubes into 70 ml lukewarm dairy-free milk. Add sugar and leave it standing for 10 minutes until the dough builds bubbles. In a mixing bowl mix flour, salt, then oil. Add yeast mixture and the rest of the dairy-free milk. Knead with a dough hook ca. 10 minutes. until the dough is sticky. Let the dough allow to rise at a warm place (under 40°C/104°F!) for 1 hour.

For the potato-onion filling:

400 g floury potatoes

1 onion

2 tbsp. olive oil

salt, pepper, nutmeg

Meanwhile peel and grate potatoes. Roast them in some olive oil then add onions and spice everything.

Carefully work the potato mixture into the dough. Fold the once a while. Form the dough into 24 rings and place them on a backing sheet or use a donut form. Bake the 24 small donuts at 170°C/338°F air circulation for 20 minutes.

Romanesco-Pea Soup

Makes 4 portions

Ingredients:

1 leek

2 tbsp. plant oil

400 g floury potatoes

1 romanesco

1,2 l vegetable broth

200 g frozen peas

150 g spinach

1 tbsp. almond butter

1 tbsp. yeast flakes

salt, pepper, nutmeg

Cut leek into slices and roast them in oil. Peel the potatoes and crumble romanesco. Deglaze with vegetable broth and cook it for 10-15 minutes. Add the peas then the spinach. Refine with yeast flakes and almond butter. Blend the soup if you like and flavour it again.

I served the soup on the picture with potato-donuts and a herb spread. You can use any kinds of soups or spreads for your donut-party.

:-)