Lettuce Mash with Nuggets

Peel and cut 750 g floury potatoes in pieces. Boil in salted water for 20 minutes until cooked through. Wash ½ small lettuce and cut in strips. Fry 1 tray nuggets (160 g) for 4 minutes, turning them regularly. Drain the potatoes, add 3 tbsp crème fraîche, and mash until smooth. According to taste, spoon through the strips of lettuce, 2 spring onions, cut in rings, and salt and pepper. Pile the mash onto 2 plates and lay the nuggets on the side. Tastes good with yoghurt mayonnaise.

Ingredients: Main course 30 min. 2 persons

  • 750 g floury potatoes
  • 2 tbsp oil
  • 1 small lettuce
  • 1 tray nuggets (160 g)
  • 3 tbsp crème fraîche
  • 2 spring onions
  • salt and pepper
  • yoghurt mayonnaise

Publicerad i Aardappeltjes

Skriv ut

Hamburger with Ratatouille

Heat 2 tbsp olive oil in a wok and sauté 1 finely-chopped onion and 2 finely-pressed cloves of garlic for 1 minute. Stir through ½ aubergine, cut in cubes and ½ courgette, cut in wedges. Fry for 3 minutes. Add 2 vine tomatoes, cut in pieces and fry for a further 2 minutes. Meanwhile, heat 2 tbsp olive oil in a frying pan and fry 400 g frozen potato wedges with rosemary for 10 minutes until golden brown and well-cooked. In a small frying pan, heat 1 tbsp olive oil and fry 2 hamburgers for 6 minutes, turning them regularly. Season the ratatouille to taste with 1 tsp dried Provencal herbs, and salt and pepper. Pile the ratatouille onto 2 plates and lay a hamburger on the side. Serve with the potato wedges.

Ingredienten: Main course 25 min. 2 persons

  • 2 tbsp olive oil
  • 1 finely-chopped onion
  • 2 finely-pressed cloves of garlic
  • ½ aubergine
  • ½ courgette
  • 2 vine tomatoes
  • 2 tbsp olive oil
  • 400 g frozen potato wedges with rosemary
  • 1 tbsp olive oil
  • 2 hamburgers
  • 1 tsp dried Provencal herbs
  • Salt and pepper

Publicerad i Aardappeltjes

Skriv ut

Wheaten-Vegetable Burger with Pesto Mash

Peel 750 g floury potatoes and cut them in pieces. Boil in salted water for 20 minutes until cooked through. Heat 1 tbsp olive oil in a frying pan and fry 2 Wheaten-Vegetable Burgers for 4 minutes, turning them regularly. Remove the burgers from the pan and keep warm under a pan lid. Pour 1 tbsp olive oil in the pan and sauté a finely-chopped onion for 1 minute. Spoon through the halved cherry tomatoes and fry for 3 minutes. Drain the potatoes and mash them along with 3 tbsp crème fraîche. Stir to taste 2 tbsp Genovese pesto and pepper through the mash. Pile the pesto mash onto 2 plates and lay the Wheaten-Vegetable Burgers on the side. Garnish with a few leaves of fresh basil, if desired.

Ingredients: Main course 30 min. 2 persons

  • 750 g floury potatoes
  • salt
  • 1 tbsp olive oil
  • 2 Wheaten-Vegetable Burgers
  • 1 tbsp olive oil
  • 1 finely-chopped onion
  • 250 g cherry tomatoes, halved
  • 3 tbsp crème fraîche
  • 2 tbsp Genovese pesto
  • pepper
  • fresh basil

Publicerad i Aardappeltjes

Skriv ut

Parsnip Slice with Roasted Tomatoes

Pre-heat the oven to 220°C. Cut 4 tomatoes in half and lay them with the flat side up in an oven-proof dish. Mix 1 finely-pressed clove of garlic, 2 tsp finely-chopped fresh rosemary, salt and pepper with 1 tbsp olive oil. Sprinkle the flat sides of the tomatoes with the herb oil. Roast the tomatoes for 15 minutes in the pre-heated oven. Heat 1 tbsp olive oil in a wok and fry 450 g potato slices for 10 minutes until well-cooked and golden brown. Heat 1 tbsp olive oil in a frying pan for 6 minutes, turning them regularly. Arrange the Parsnip Slices and the vine tomatoes on 2 plates. Serve with the fried potato slices.

Ingredients: Main course 15 min + 15 ovenmin. 2 persons

  • 4 vine tomatoes
  • 2 tbsp olive oil
  • 1 finely-pressed clove of garlic
  • 2 tsp finely-chopped fresh rosemary
  • salt and pepper
  • 1 tbsp olive oil
  • 450 g chilled fresh potato slices
  • 1 tbsp olive oil
  • 2 Parsnip Slices

Publicerad i Aardappeltjes

Skriv ut

Carrot Schnitzel with Mediterranean-style Green Beans

Heat 1 tbsp olive oil in a frying pan and fry 450 g baby potatoes for 10 minutes until well-cooked and golden brown. Boil 300g green beans for 6 minutes until al dente. Heat 1 tbsp olive oil in a pan and fry 2 Schnitzels with Carrot Filling for 6 minutes, turning them regularly. Heat 1 tbsp olive oil in a frying pan and sauté a finely-chopped red onion and a finely-pressed clove of garlic for 1 minute. Stir the flavoured oil and 50 g black olives through the green beans, and fry for 2 minutes. Season to taste with 1 tsp fresh thyme leaves, salt and pepper. Arrange the Schnitzels with Carrot Filling and the green beans on 2 plates. Serve with the baby potatoes.

Ingredients: Main course 20 minuts - Serves 2 persons

  • 1 tbsp olive oil
  • 450 g chilled fresh baby potatoes
  • 300 g green beans
  • 1tbsp olive oil
  • 2 Schnitzels with Carrot Filling
  • 1 tbsp olive oil
  • 1 finely-chopped red onion
  • 1 finely-pressed clove of garlic
  • 50g black olives
  • 1 tsp fresh thyme leaves
  • salt and pepper

Publicerad i Aardappeltjes

Skriv ut