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New potatoes with three dips Recipe

New potatoes with three dips

Recipe Ingredients for New potatoes with three dips

800 grams new, small potatoes
some Salt
1 / 2 bunch Radishes
1 / 2 St Beet cress
125 grams Quark
50 g Creme fraiche
1 / 2 tsp Garlic-iodized salt
2 pcs Pinch of pepper, white ground
2 pcs Beefsteak tomatoes
2 pcs Ziwbeln red
1 pc Garlic
1 tbsp Cooking oil
some Sugar
1 1 / 2 tsp Tomato condiment
200 grams cottage cheese
3 tbsp mixed chopped herbs
1 tsp Garlic-iodized salt
1 / 2 tsp Peppers, sweet

New potatoes with three dips Recipe Directions

Boil potatoes in salted water as jacket potatoes. Cut the cheese and radish radish dip from the green, washed and cut into small cubes. Cut from the bed of watercress. Cottage cheese with fresh cream, stir and season to taste spicy radishes and watercress with the spices.

Wash the tomatoes and onion dip tomatoes, cut in half, remove stem and seeds. Remove onions and garlic. Dice the tomatoes and onions and garlic mash. Heat oil, add onions and garlic and saute, add tomatoes, fry well, cook covered 5-10 minutes and season to taste with the spices.

Stir together the cream cheese and herb dip grained cream cheese with herbs and spices. Peel the potatoes if necessary and serve with dips.

Text and photo: Ostmann p>


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