11. jul. 2010

Æggesalat og Bønnepaté

These two toppings are ideal for a summer picnic!

Ingredients - Egg salad (4 persons)
4 Eggs
1 Apple
1/2 tbs Mayonaise
1 tbs Creme Fraiche
1 tsp Madras curry
Salt/pepper
Chives
Salad leaves (e.g. iceberg)

Directions - Egg salad
Chop up eggs and apple. Prepare a dressing of mayonaise, creme fraiche, and curry. Add the eggs and apples to the dressing and adjust with salt and pepper.
Enjoy with your favorite bread on whole salad leaves topped with finely chopped chives.

Ingredients - Bean paté (4 persons)

250 g Boiled kidney beans
2 tbs Olive oil
1 handfull broad-leaved parsley
1/4-1/2 tsp Cayenne pepper
1/2 Lime
Salt/pepper
1 Avocado
Salad leaves (e.g. iceberg)

Directions - Bean paté
Blend the beans with olive oil and parsley. Adjust with cayenne pepper, lime juice, salt, and pepper.
Enjoy with your favorite bread on whole salad leaves topped with slices of avocado.

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