Filter
Reset
Sort ByRelevance
Kristy Pierce Bishop
Broad beans from kosovo
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C. Cut the potatoes lengthwise in slices of 1/2 cm thick. Place them slightly overlapping on the baking paper on the baking trays and drizzle with olive oil.
-
Put the baking trays in the oven and fry the potatoes in 25-30 minutes until tender and golden brown.
-
Remove the potatoes from the oven and brush them with a thin layer of pesto. Put the slices of tomato on top and add pepper.
-
First sprinkle with the celeriac or parsley and then with the grated cheese. Put the baking trays back into the oven for about 10 minutes until the cheese has melted.
-
In the meantime, heat the broad beans and pour them off. Divide the broad beans over warm plates and spoon the potato dish or serve the broad beans separately.
-
25 minMain dishchicken fillets, baharat spice mix, onion, garlic, vine tomato, traditional olive oil, unpolished rice, tap water, chicken broth tablet, frozen haricot beans, fresh flat parsley,tomato pilaf with spicy chicken
-
35 minMain dishpeppers red, tofu stir-fry mince, leeks, cinnamon, onions, olive oil, White rice, raisins,stuffed peppers with raisin rice
-
55 minMain dishfloury potatoes, wild salmon fillets, dill, Greek yoghurt, garlic, radishes, cucumber, onion,wild salmon with cucumber radish raita
-
20 minMain dishrice, sprouts, bacon, curry powder, creme fraiche, bean sprouts, baked onions, atjar tjampoer,fried bacon with sprouts and bean sprouts
Nutrition
690Calories
Sodium0% DV0g
Fat60% DV39g
Protein50% DV25g
Carbs18% DV53g
Fiber0% DV0g
Loved it