Blog - La Cucina del Sole

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rainbow chard with roasted cauliflower

Rainbow chard with garlic and hazelnuts

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12 March 2017

I love plain (green) Swiss chard because of its sweet, "earthy"…

spinach gnocchi

Video: gnocchi met spinazie

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25 November 2016

Voor Libelle TV heb ik onlangs een gerecht gekookt, de gnocchi…

marinated sundried tomatoes gemarineerde zongedroogde tomaten

Spicy marinated sun-dried tomatoes

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29 October 2016

Follow my blog with Bloglovin "What do I do with sun-dried…

spelt pasta with broccoli and lemon

World Pasta Day: spelt pasta with lemon and broccoli

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25 October 2016

Hurray! It's World Pasta Day! And therefore today we eat…

Gattò di patate, Neapolitan potato pie

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22 October 2016

The gattò di patate (from the French gâteau)…

zoodles courgetti avocado pesto

Raw & vegan: zoodles (courgetti) with creamy avocado pesto

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21 October 2016

The last couple of weeks I've been detoxing, which…

cheat bolognese bolognesesaus

Cheat bolognese sauce

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6 October 2016

The real ragù alla bolognese takes time. A lot…

chocolate chia pudding

Chia pudding with cocoa and pear

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29 September 2016

I got the basic recipe for this breakfast pudding from nutritionist…

muhroom and almonds paté

Vegetarian mushrooms & almond paté

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28 September 2016

My love for mushrooms continues to grow day by day and I…

Winner “Italian Restaurant of the Year 2016”

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26 September 2016

On September 12th two Italian restaurants in The Netherlands…

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Apr 19

🌱 Wild garlic and almond pesto (see previous reel) is delicious when eaten “as is”, and also when combined with other yummy stuff like in this potato and egg salad.
Got left-over boiled potatoes? Make this. It’s both filling and satisfying.

🌱 To make the dressing I’ve used mayonnaise mixed with the pesto, but you can of course use yoghurt for a lighter version. The potatoes have been cooked whole and with the skin to keep them firmer.

𝔼𝕘𝕘 𝕒𝕟𝕕 𝕡𝕠𝕥𝕒𝕥𝕠 𝕤𝕒𝕝𝕒𝕕 𝕨𝕚𝕥𝕙 𝕨𝕚𝕝𝕕 𝕘𝕒𝕣𝕝𝕚𝕔 𝕡𝕖𝕤𝕥𝕠 𝕕𝕣𝕖𝕤𝕤𝕚𝕟𝕘

6 boiled eggs
400 gr. boiled potatoes, peeled
3 heaped spoons of mayonnaise or yoghurt
3 heaped spoons of garlic pesto (see previous reel)
e.v. olive oil
salt and pepper
some parsley leaves

Cut potatoes and eggs in chunks.

Mix the mayonnaise (or yoghurt) with the pesto, some olive oil, salt and pepper.

Chop the parsley leaves.

Add dressing and parsley to the eggs and potatoes and mix well, adding more oil if necessary.

Great with good bread.

#potatosalad #wildgarlic #wildgarlicpesto #wildgarlicrecipes #potatoandeggsalad #eggsalad #eggsaladsandwich #italianfood #easyrecipeideas #italianrecipes #foodiegram #foodphotography #foodphotographyandstyling #instafood #foodstagram #easyfood

🌱 Wild garlic and almond pesto (see previous reel) is delicious when eaten “as is”, and also when combined with other yummy stuff like in this potato and egg salad.
Got left-over boiled potatoes? Make this. It’s both filling and satisfying.

🌱 To make the dressing I’ve used mayonnaise mixed with the pesto, but you can of course use yoghurt for a lighter version. The potatoes have been cooked whole and with the skin to keep them firmer.

𝔼𝕘𝕘 𝕒𝕟𝕕 𝕡𝕠𝕥𝕒𝕥𝕠 𝕤𝕒𝕝𝕒𝕕 𝕨𝕚𝕥𝕙 𝕨𝕚𝕝𝕕 𝕘𝕒𝕣𝕝𝕚𝕔 𝕡𝕖𝕤𝕥𝕠 𝕕𝕣𝕖𝕤𝕤𝕚𝕟𝕘

6 boiled eggs
400 gr. boiled potatoes, peeled
3 heaped spoons of mayonnaise or yoghurt
3 heaped spoons of garlic pesto (see previous reel)
e.v. olive oil
salt and pepper
some parsley leaves

Cut potatoes and eggs in chunks.

Mix the mayonnaise (or yoghurt) with the pesto, some olive oil, salt and pepper.

Chop the parsley leaves.

Add dressing and parsley to the eggs and potatoes and mix well, adding more oil if necessary.

Great with good bread.

#potatosalad #wildgarlic #wildgarlicpesto #wildgarlicrecipes #potatoandeggsalad #eggsalad #eggsaladsandwich #italianfood #easyrecipeideas #italianrecipes #foodiegram #foodphotography #foodphotographyandstyling #instafood #foodstagram #easyfood ...

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