Tag Archief van: kookcursus Amsterdam

Events

Kookcursus Vegetarisch Italiaans Koken VE03 Les 1

26 mei 2020

Dinsdag 1, 8, 15 en 22 september 2020, 18.00 – 22.30 u. Les…

KOOKCURSUS BASIS VAN DE ITALIAANSE KEUKEN (4 LESSEN) LES 4

26 mei 2020

Leer de basis van de Italiaanse keuken, van pasta &…

KOOKCURSUS BASIS VAN DE ITALIAANSE KEUKEN (4 LESSEN) LES 3

26 mei 2020

Leer de basis van de Italiaanse keuken, van pasta & gnocchi…

KOOKCURSUS BASIS VAN DE ITALIAANSE KEUKEN (4 LESSEN) LES 2

26 mei 2020

Leer de basis van de Italiaanse keuken, van pasta & gnocchi…

Kookcursus Basis van de Italiaanse keuken (4 lessen) LES 1

26 mei 2020

Leer de basis van de Italiaanse keuken, van pasta & gnocchi…

Kookcursus Vegetarisch Italiaans Koken VE02 Les 4

16 december 2019

Dinsdag 21 & 28 april en 5 & 12 mei 2020, 18.00-22.30…

Kookcursus Vegetarisch Italiaans Koken VE02 Les 3

16 december 2019

Dinsdag 21 & 28 april en 5 & 12 mei 2020, 18.00-22.30…

Kookcursus Vegetarisch Italiaans Koken VE02 Les 2

16 december 2019

Dinsdag 21 & 28 april en 5 & 12 mei 2020, 18.00-22.30…

Kookcursus Vegetarisch Italiaans Koken VE02 Les 1

16 december 2019

Dinsdag 21 & 28 april en 5 & 12 mei 2020, 18.00-22.30…

Kookcursus Vegetarisch Italiaans Koken VE01 Les 4

27 november 2019

Zaterdag 30 november en 7, 14 & 21 december 2019 Les…

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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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