Ingredients
| New potatoes with meat and green salad | |
| 100 g | Potatoes, fresh |
| 20 ml | Oil |
| 50 g | Bread |
| 30 g | Onions, fresh |
| 100 g | Green salad/Garden Lettuce |
| 30 g | Meat, fresh |
| 10 ml | Vinegar |
| 2 g | Seasonings (herbs, black pepper) |
| 100 g | Tomatoes, fresh |
| Cauliflower soup | |
| 100 g | Cauliflower, fresh |
| 30 g | Onions, fresh |
| 30 g | Parsnip and parsley, fresh |
| 50 g | Tomatoes, fresh |
| 2 g | Seasonings (herbs, pepper, salt, nutmeg) |
| 20 g | Eggs |
| 25 ml | Cream |
| Morello cherry foam | |
| 40 g | White of egg |
| 20 g | Sugar |
| 100 g | Morello cherries, fresh |
Cooking Instructions
Starter: Cauliflower soup
Cut the cauliflower in florets, chop the onions, parsnip and tomatoes. Put the vegetables into a saucepan. Cover with water and cook on a medium heat for 20 minutes or until the vegetables are tender. Mash the vegetables. Off the heat, stir in the egg, cream, salt, pepper and nutmeg. If the soup is too thick, add some water. Pour into bowls and sprinkle a few fresh leaves of parsley on top and serve immediately.
Main Course: New potatoes with meat and green salad
Heat one tablespoon of the oil in a skillet. Fry the meat until tender and season with salt and pepper to taste. Wash and cook the unpeeled potatoes in salted water. Rinse the leaves of green salad. Drain the water and put the leaves in a bowl. Mix with olive oil and vinegar and season the salad with herbs, salt and pepper to taste.
Dessert: Morello cherry foam
Using electric mixer at high speed, beat egg whites in large bowl until stiff peaks form. Add sugar and mix well. Place the mixture on the cherries and bake for 20-30 minutes.
General Information
| Difficulty: | 4 of 5 |
Nutritional Information
| 775 kcal | Energy |
| 25,7 g | Protein |
| 310 mg | Phosphate |
| 329 mg | Sodium |
| 1371 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |