RECIPES
Spain
BAKED POTATOES
Total cooking time
Utensils: Bowl with lid (2 l capacity)
China plate
Ingredients |
|
4 | medium sized potatoes (400 g) |
100 ml | water |
60 g | ham, cut into fine cubes |
1/2 | onion (25 g) finely cubed |
milk | |
2 tbsp | grated Parmesan cheese (20 g) |
| salt, pepper |
2 tbsp | grated Emmental cheese |
Denmark
FRUIT JELLY WITH VANILLA SAUCE
Total cooking time
(1 l capacity)
Ingredients
150 g | redcurrants, washed and stalks removed |
150 g | strawberries, washed and haulms removed |
150 g | raspberries, washed and haulms removed |
250ml | white wine |
100 g | sugar |
50 ml | lemon juice |
8gelatin leaves
300ml milk
| inside of | 1 | / vanilla pod |
|
|
| 2 |
30 g | sugar |
|
|
15 g | food thickener | ||
1.Place the potatoes in a dish, add the water, cover and cook. Rearrange halfway through cooking.
8-10 Mins. 100 P Leave to cool.
2.Cut the potatoes lengthwise and carefully remove the potato from the skin. Mix the potato with the ham, onion, milk and Parmesan cheese to an even consistency. Season with salt and pepper.
3.Fill the potato skins with potato mixture and sprinkle with Emmental cheese. Place potatoes on a plate and cook.
After cooking, leave to stand for approximately 2 minutes.
1.Put some of the fruit to one side for decoration. Purée the rest of the fruit with the white wine, put it into a dish, cover and heat.
7-9 Min. 100 P
Fold in the sugar and the lemon juice.
2.Soak the gelatin in cold water for approx. 10 minutes, then take it out and squeeze dry. Stir the gelatin in with the hot purée until it has dissolved. Place the jelly in the refrigerator and leave to set.
3.To make the vanilla sauce; put the milk into the other dish. Slit the vanilla pod and remove the inside. Stir this in with the milk, together with the sugar and the food thickener, cover and cook, stirring during cooking and again at the end.
3-4 Min. 100 P
4.Turn out the jelly onto a plate and decorate with the whole fruit. Add the vanilla sauce.
Tip:You can also use defrosted frozen fruits.
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