Friday, June 19, 2015


 Ingredients 8-10 persons

 1,5 kg baby potatoes
12 cups cold water
2 cube chicken stock cubes
4 tsp salt
25  pieces cheery tomatoes
1/2  spring onions chopped
2 cup (crumbled) french feta cheese
1/2 cup black olive slice
1/2 tsp dry mint
20 leaves fresh mint leaves

Ingredients for sauce 

1cup olive oil
4 tbsp dill,finely chopped
2 tsp mustard sauce
1 tsp garlic crushed
1/2 black pepper ,crushed
 salt to taste
 2 tbsp lemon juice


Preheat oven 240 C.Mix the ingredients of the sauce together (except the lemon juice) and keep aside.Peel the potatoes and boil in water with chicken stock cube and 2 tsp salt.
Drain the potatoes and place in a deep bowl with the spring onions.Pour 1/2 quantity of the sauce over the hot potatoes and keep aside.
Halve the tomatoes and arrange in an oven dish .Pour 4 tsp of the sauce over the tomatoes,place in hot oven and leave until brown.
for serving arrange the potatoes in a serving dish crumble the cheese and scatter over potatoes.

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