Balkan boats with rosemary potatoes, asparagus and olive cream

Ingredients for 1 servings:

• 250 g cheese (Balkan cheese)
• 3 potatoes
• some asparagus, amount depending on individual hunger
• 1 handful of olives, green or black, as desired
• 1 garlic clove(s)
• e.g. tomato(s)
• rosemary
• salt and pepper
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

delicious recipe – very easy to cook

Quarter the potatoes and drizzle with rosemary and olive oil, and season. Bake in the oven at 180°C for about 30 to 45 minutes until crispy. Peel the asparagus and cook until tender. I steam it for about 15 to 20 minutes. Wrap the Balkan cheese in aluminum foil, but not completely. Season with salt and pepper and, if desired, add a tomato or something similar. Now fry the Balkan boat in the pan, wrapped in aluminum foil, without oil over medium heat. The Balkan cheese is ready when it has softened. Be careful, it may burn, but that’s okay and adds additional flavor. Blend the olives and garlic clove in a blender. You can serve this with the potatoes, asparagus, and Balkan cheese. I use the olive paste instead of the sauce.