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Laurie VanKlaveren
Tartare with cheese potatoes and zucchini
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Ingredients
Directions
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Heat 25 grams butter with the olive oil and fry the potatoes for 10 minutes with the lid on the pan. Scoop occasionally.
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Add the zucchini cubes and fry for 10 minutes without a lid.
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oast the onion and garlic for the last 3 minutes and fry briefly. Season with salt and pepper.
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Sprinkle the tart tarts with salt and pepper. Heat the rest of the butter and fry the meat for 2 minutes per side. Remove it from the pan and keep warm.
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Add the piccalilly to the shortening and stir well.
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Mix the cheese through the potatoes and zucchini. Serve the tarttails with the potatoes and the piccalilly gravy. Sprinkle the dish with parsley.
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30 minMain dishWhite rice, green beans, sweet chilli sauce, lemon juice, oil, shallots, mango, fish burgers or schnitzels,fish burgers with green beans and mango salad -
40 minMain dishbroth, root, celery, tomato, garlic, Red onion, yellow bell pepper, egg, vinegar, old bread, pepper, salt, fresh coriander, fresh parsley, olive oil, olive oil, lemon, salt, pepper, Cherry tomatoes, cucumber, root, yellow bell pepper, celery, old cheese, Red onion, fresh coriander, fresh basil,bread soup and panzanella from rené pluijm
Nutrition
600Calories
Sodium0% DV0g
Fat45% DV29g
Protein68% DV34g
Carbs16% DV48g
Fiber0% DV0g
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