Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Potatoes
Bake
Mushrooms
Bruschetta
How it's done
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Potatoes
Spread the potatoes and all the other ingredients up to and including the coriander seeds on a baking tray lined with baking paper. Drizzle with oil, mix, season.
Bake
Approx. 15 mins. in the centre of an oven preheated to 200 °C. Remove, place the potatoes in a bowl, add the vinegar, mix, set aside 2 tbsp. Crush the remainder of the potatoes with the potato masher, allow to cool slightly. Mix in the sour single cream.
Mushrooms
Heat a dash of oil in a non-stick frying pan. Add the mushrooms and garlic, stir fry for approx. 5 mins., season, remove, set aside. Mix the onion and flour in a deep dish. Heat a dash of oil in the same pan. Reduce the heat, fry the onion for approx. 4 mins. until light brown, season with salt.
Bruschetta
Spread the potato mixture on top of the slices of bread. Top with the mushrooms, fried onion and potato cubes.
| Note: | Instead of blue potatoes, use starchy potatoes. |
|---|
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