John Myers
содржина
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Состојки
За компирите:
- 6 средна големина Компири
- 1 половина кафена лажичка Кромид во прав
- 4 лажица Екстра девствено маслиново масло
- 4 лажица Смачкана црвена пиперка
- 1 половина кафена лажичка Лук во прав
- 5 Розоми гранчиња
- 5 Морска сол Fleur de Sel
For the herb dip:
- 150 ml Крем
- 1 Куп Свеж млад кромид
- 2 Гранки Мелиса свеж
- 2 Гранки Свеж мазен магдонос
- 3 остава Бораж свеж
- 1 гранка Lovage свежо
- 1 лажица Екстра девствено маслиново масло
- 1 лажичка Оцет од бело вино
- 1 лажичка Сол
- 500 g Кварк 40%
инструкции
- I prepare the herb dip the day before so that it can soak in the fridge overnight.
- To do this, wash all the herbs and pat them dry again, then cut them into very fine pieces and put them in a tall, narrow blender jar; Add the cream, oil, vinegar and salt and work through with a hand blender until you have a creamy-greenish mixture. Only now gradually fold in the quark. Pour the dip into a serving vessel and let it steep in the refrigerator overnight.
- The next day everything happens very quickly: preheat the oven to 200 degrees and line a baking sheet with baking paper. Take the herb dip out of the fridge and garnish with a few herbs before serving.
- Pluck the rosemary needles from the branches and cut them into small pieces. Mix the oil in a small container with the garlic powder, onion powder and pul biber and finally stir in the rosemary.
- Wash or brush the potatoes thoroughly, pat dry again and cut into slices about 2 cm thick. Napkin with the oil mixture and place on the laid out baking sheet. Bake on the middle rack for about 40 minutes; Drizzle with the rest of the rosemary oil 10 minutes before the end of the cooking time and finish baking. Sprinkle the potatoes with a little fleur de sel and serve with the fresh herb dip.
- Note 6: the herbs in the dip can be changed as desired, depending on what the herb bed is currently offering.
Исхрана
Сервирање: 100gКалории: 176kcalЈаглехидрати: 9.3gПротеин: 4.5gМаст: 13.4g
