- 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
