• Oil-free, oven-baked rosemary potato chips
  • Carrot and celery salad with fresh parsley and chives, served in an iceberg lettuce cup
  • Corn salad with madras sauce and herbs, served in an iceberg lettuce cup

Rosemary potato chips

5-6 medium-sized potatoes, depending on size (starchy – baked potatoes, for example)

Boil the potatoes until they are just tender, but not soft

Leave to cool for a while and prepare the salads

Rinse the fresh rosemary and leave to dry on a tea towel

(You can also use dried rosemary to prepare this recipe)

Cover a baking tray with baking paper

Cut the potatoes into slices of approx. 5 mm

Place them onto the baking tray

Sprinkle with ground sea salt

Pluck the rosemary leaves and top each potato slice with a few of them

Place in the oven

Heat to 250°C, then immediately lower the heat to 220°C

Serve once the potato chips are golden brown.

Carrot and celery salad

Serves 6

1 bag of carrots, 2 medium-sized celeries (the skin should still be fairly green)

1 large bunch of flat-leaf parsley, fresh chives to taste.

Wash and prepare the carrots and celery

Slice a lemon or orange

Drizzle the juice over the carrots and celery

Grate using a potato grater (electric)

Sauce

Add a thin layer of basic sauce to a bowl

2 tablespoons of vegan mayonnaise

1-2 tablespoons of mustard mayonnaise (or an additional 1-2 tablespoons of vegan mayonnaise mixed with mustard)

1 tablespoon of tartare sauce

Plenty of freshly ground, mixed pepper

Finely chopped apple, mango or pineapple slices to taste

Chopped walnuts to taste

Whisk together all the ingredients

Add the freshly chopped flat-leaf parsley and chopped chives

Add the chopped carrots and celery and carefully mix

Place the prepared salad in the fridge before serving

Fill washed, chilled iceberg lettuce leaves with the carrot and celery salad

Quick corn salad

Serves 6

3 cans of maize kernels

1 jar of fine gherkins

1 handful of pitted olives

1 teaspoon of madras curry powder

1-2 bunches of fresh flat-leaf parsley, one bunch of chives

Cherry tomatoes for decorative purposes

A bell pepper to taste

Drain the maize kernels, olives and gherkins

Finely chop the gherkins and cut the olives into halves

Sauce

Add a thin layer of basic sauce (bought or homemade) to a bowl

Add 1 teaspoon of madras curry powder

2 tablespoons of vegan mayonnaise

1-2 tablespoons of mustard mayonnaise (or an additional 1-2 tablespoons of vegan mayonnaise mixed with 1 tablespoon of mustard)

1 tablespoon of tartare sauce

Plenty of freshly ground, mixed pepper

Whisk together all the ingredients

Add the freshly chopped flat-leaf parsley and chopped chives

Stir in the finely chopped bell pepper and cherry tomatoes to taste

Mix the sauce, maize kernels, olives and gherkins well

Garnish and place in the fridge before serving

Fill washed, chilled iceberg lettuce leaves with the corn salad


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