John Myers
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Strawberry Salad with Spinach and Almonds and Potato Cake
The perfect strawberry salad with spinach and almonds and potato cake recipe with a picture and simple step-by-step instructions.
salad
- 500 g Young spinach leaves
- 500 g Fresh strawberry
- 1 tbsp Grated Parmesan
- 50 g Flaked almonds
sauce
- 1 tbsp Sugar
- 1 tbsp Apple Cider Vinegar
- 3 tbsp Olive oil
- 1 tsp Worcester sauce
potatocake
- 200 ml Water
- 1,5 kg Floury potatoes
- 4 Pc. Eggs
- 2 cups Yogurt turkish
- 1,5 Cup Sunflower oil
- 1 packet Baking powder
- 200 g Kaşar (Turkish cheese)
- Salt and pepper
- Chilli from the mill
Salad and sauce
- Clean, wash and slice the strawberries. Wash the baby spinach and remove the coarse stalks. For the sauce, mix together all the ingredients except for the oil. Slowly stir in the olive oil and put the sauce in the fridge for at least 2 hours. Place the spinach in a bowl, spread the strawberries and almonds on top, pour the sauce over them and finally sprinkle with the Parmesan and serve.
potatocake
- Peel the potatoes and rinse briefly. Cut into pieces approx. 1 cm in size and let them steep in a large bowl with lukewarm salted water. Preheat the oven to 160 degrees with top / bottom heat. Whisk the eggs in another large bowl and gradually stir in the other remaining ingredients. When stirring, make sure that the yogurt binds really well with the oil. Drain the raw potato cubes and fold into the egg and yogurt mixture. Grease an ovenproof casserole dish, dust it with a little flour and fill it with the potato mixture. Bake in the preheated oven for approx. 45 minutes until a golden yellow surface is present. Take out of the mold and serve lukewarm. Tastes cold as well as warm.
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