Always a pleasure. Back potatoes with fresh radish cucumber curd. While your oven does the work for you, you can look forward to eating relaxed.
Ingredients: 4 portions
- 4 baked potatoes
- 5 radishes
- 1/2 cucumber
- 500 g curk
- Histaminikus V5 universal twice
- Histaminikus Salaten herbs
- Linseed oil
- Parsley
Preparation:
- Preheat the oven to 180 ° C (top and bottom heat). Line a baking sheet with baking paper.
- Waking up potatoes and stuck all around with a fork. Wrap in aluminum foil and cook in the oven for 60 minutes.
- Wash, peel and halve cucumber. Remove the core with a spoon and cut the cucumber into fine cubes.
- Wash the radishes and also cut into thin cubes.
- Mix the curd with 1 tablespoon of linseed oil and season with the universal wort and the lettuce herbs. Finally, fold in the cucumbers and radishes.
- Halve the potatoes and serve with the radish curd. Spread the parsley over it.
This goes well with braised zucchinigen echo.