Ingredients
-
FOR THE POTATO
-
6 tbsp rapeseed oil
-
salt
-
pepper
-
2 tbsp paprika powder
-
1 tsp cayenne pepper
-
2 baked potatoes160 g each
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100g mushrooms
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1 onion
-
200g gouda
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FOR THE QUARK
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250g quark40% fat
-
salt
-
pepper
-
2 tbsp of agave syrup
-
½ bunch of parsley
-
½ bunch of chives
-
1 stick of spring onion
Directions
Ingredients
FOR THE POTATO |
|
| 6 tbsp rapeseed oil | |
| salt | |
| pepper | |
| 2 tbsp paprika powder | |
| 1 tsp cayenne pepper | |
| 2 baked potatoes | |
| 100g mushrooms | |
| 1 onion | |
| 200g gouda | |
FOR THE QUARK |
|
| 250g quark | |
| salt | |
| pepper | |
| 2 tbsp of agave syrup | |
| ½ bunch of parsley | |
| ½ bunch of chives | |
| 1 stick of spring onion | |
Steps
|
1
|
Mix the potatoes with salt, pepper and paprika powder. Place the potatoes flat on a cutting board and slice in several places, stopping just before you cut through so that the slices are deep but connected. Put potatoes on a plate, drizzle with 2/3 of the oil mixture and pre-cook at 1000 watts for about 10 minutes in the Panasonic microwave oven (NN-CT56). |
|
2
|
Clean mushrooms, peel the onion and cut into slices. Cut gouda into thick slices and fill potatoes alternately with mushrooms, onions and cheese. Then sprinkle with remaining oil and bake in the Panasonic microwave (NN-CT56) at 200 °C (hot air function) for about 15 minutes, until the potatoes are crispy. |
|
3
|
Stir quark with salt, pepper and agave syrup. Wash the parsley and chives, shake dry, finely chop and mix into the quark. Wash spring onion, dry and cut into fine rings. |
|
4
|
Sprinkle potatoes with spring onions and serve with quark. |
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