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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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35 minMain dishrun through bovine rag, butter, liquid baking product, peanut oil, sunflower oil, onion, Brown sugar, cane sugar, flour, meat broth from tablet, dark brown beer, clove, laurel leaf, vinegar, Gingerbread, Red cabbage, sugar, sour apple, butter, potato flour, all-in-one,Dutch hachee with red cabbage -
15 minMain dishcouscous, broccoli list, boiling water, fresh fresh mint, fresh chives, unsalted cashew nuts, lemon, liquid honey, (olive oil, fresh green asparagus, fresh goat cheese natural 45,green-herb couscous with cheese and crunchy nuts -
15 minMain dishonion, taco dinnerkit, tap water, minced beef, traditional olive oil, Mexican stir-fry vegetable, grated old cheese,mexican taco burgers -
20 minMain dishchicken bolt, flour, olive oil, garlic, dried oregano, dried rosemary, dry white wine, green olive,Mediterranean chicken stew
Nutrition
600Calories
Sodium0% DV0g
Fat45% DV29g
Protein68% DV34g
Carbs16% DV48g
Fiber0% DV0g
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