John Myers
Contents
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Ingredients
Modern baked potato
Snack side dishes
- 1 Whole grain rolls with chia seeds
- Rapeseed oil to taste
Baked potato
- 3 Potatoes big
- 3 Pieces Aluminum foil
- Rapeseed oil to taste
- 2 tsp Italian herbs
sauce
- Spring onions (remainder)
- Rapeseed oil to taste
- 1 Canned tomatoes (whole)
- 125 ml Water
- 1 tsp Würz - vegetable paste
- Salt, gourmet pepper to taste
- 1 pinch Raw cane sugar
- Sheep cheese to your taste
- Olives (natural) to taste
Instructions
Snack side dishes
- Cut the wholemeal bun into very thin slices. Take a baking sheet lined with baking paper and brush with rapeseed oil. Preheat the oven to 200 degrees top / bottom heat. Then place the thin slices on top and then put them in the preheated oven and roast for about 8 minutes. Turn once in between, then take out and let cool down.
baked potatoes
- Wash the large potatoes once and then put them in a saucepan, cover them with water and cook for about half an hour (30 minutes). After cooking, drain the potatoes and take three large pieces of aluminum foil, coat with rapeseed oil, sprinkle with the Italian herbs and pack the large potatoes individually in them.
- Preheat the oven to 200 degrees top / bottom heat. Put the potato packets in the oven and bake for about 30 minutes.
sauce
- For the sauce, clean and wash the (remaining) spring onions and cut into rings. Heat the rapeseed oil in a saucepan and steam the rings. Then add the whole tomatoes with the juice as well as the water, * seasoning - vegetable paste. Stir with salt, gourmet pepper and a pinch of raw cane sugar.
- Now bring the whole thing to a boil, then switch down and simmer on low heat / temperature for about 30 minutes. Halfway through, mash the whole tomatoes in the pot. Season the sauce to taste. Take deep plates, take the potato packets out of the oven, unpack and place in the middle. Drizzle the sauce over the slices. Chop the sheep's cheese and add it as well. Serve with olives & the snack side dishes.
