Un bloc-note d'idées pour utiliser les ingrédients en cuisine: restes, récoltes abondantes ou autres fonds de placard
Tuesday, August 31, 2021
Pause midi du 31 août
Un reste de pommes de terre wedges, réchauffées à la poêle, oeuf au plat et salade verte et cubes de betterave au vinaigre. Servi avec une petite sauce mayo-citron vert-séré.
With this one meal, you have included off all my favorite things: crispy potatoes, salad with beets, mayonnaise and citrus, and a source of protein other than meat. Jealous.
Oh if you love all this then you would love my favorite potato & spinach salad, it's an old Donna Hay recipe but I can't find it online so here you go: Thinly slice potatoes, oil and salt them and roast 20-30 min at 200*C / 400*F until golden and crisp. Prepare the dressing: 2 TB sour cream, 2 TB mayo 1 TB lemon juice. Let the potatoes cool slightly and serve with raw baby spinach leaves and the dressing. This is so good!
With this one meal, you have included off all my favorite things: crispy potatoes, salad with beets, mayonnaise and citrus, and a source of protein other than meat. Jealous.
ReplyDeleteOh if you love all this then you would love my favorite potato & spinach salad, it's an old Donna Hay recipe but I can't find it online so here you go:
ReplyDeleteThinly slice potatoes, oil and salt them and roast 20-30 min at 200*C / 400*F until golden and crisp.
Prepare the dressing: 2 TB sour cream, 2 TB mayo 1 TB lemon juice.
Let the potatoes cool slightly and serve with raw baby spinach leaves and the dressing. This is so good!