John Myers
Contents
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Ingredients
- 200 g Potato
- 300 g Vegetables of your choice (zuccini, carrots, beetroot, onions, kohlrabi, mushrooms)
- 4 tbsp Olive oil
- 150 g Feta (alternatively smoked tofu)
- 150 g Salt, pepper, paprika seasoning
- 150 g Herbs like rosemary or herbs of Provence and chilli
- 100 g Quark
- 50 g Cream cheese
- 50 g Salt, pepper, paprika seasoning
- 50 g Herbs like rosemary or herbs of Provence and chilli
- 1 Can Chickpeas
- 2 tbsp Tahini
- Juice of 1/2 lemon
- 1 ne Clove of garlic
- 1 bunch Parsley
- 0,25 tsp Curly cumin
- 0,25 tsp Salt and pepper
Instructions
- Oven vegetables with feta: Preheat the oven to 200 ° C. Wash the potatoes and vegetables well and peel if necessary and cut into bite-sized pieces or strips. Put everything together with the oil and the spices in a bowl or saucepan and mix (alternatively: put the lid on and shake ????). Cut the feta into cubes. Spread the vegetables on a baking sheet, pour the feta cheese on top and put in the oven for 25-35 minutes. It's done when it's nice and crispy. While the food is in the oven you have great time to prepare the dips.
- 2nd dip: Quark dip: For the dip, mix the cream cheese and quark, season with salt, pepper, paprika and various herbs. If you want, you can also add creme fraiche or sour cream or add a grated cucumber.
- Hummus: Drain the chickpeas. Peel and roughly chop the garlic. Wash and chop the parsley. Puree together with the 4 tablespoons of olive oil, tahini, lemon juice and spices. Season to taste, arrange in a bowl and stir in olive oil with 2 tablespoons of olive oil and spices.
