Sunday, June 15, 2014

gingerbread berries and Caesar's potato salad

I love to bring something homemade to a barbecue with friends. Yesterday I fancied to prepare a potato salad with a  Caesar dressing and to experiment with mixed berries, Greek yoghurt and authentic gingerbread brought from my last visit to the English Lakelands.

The ingredients: gingerbread minced in a blender, greek yoghurt mixed with chantilly, topped with strawberries, raspberries, blueberries, woodland strawberries and juneberries.

Usually the way you prepare a potato salad reveals the region of Germany you come from. If it's made with mayo or broth, if it carries pickled gherkins, pieces of sausage or lots of fresh herbs. Yesterday I decided to try something new. Here are my ingredients:

Potato salad with Caesar dressing
2 kg potatoes, cooked and sliced
4 yellow tomatoes
4 spring onions
a bunch of radishes
parsley and chives

For the dressing:
a piece of grated parmesan
4 chopped anchovis
2 cloves of garlic, finely chopped
the juice of half a lemon
1 tablespoon mustard
liberal amounts of black pepper, salt, olive oil and vinegar

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