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A wonderfully fresh summer hors d’oeuvres.
4 small plates or 12 small glasses
| Cream of Cucumber 3 sprigs of fresh coriander 3 sprigs of fresh mint 10 blades of chives 1 sprig of Italian parsley (flat parsley) |
Wash herbs. Remove leaves from coriander, mint and parsley. Chop chives. |
| 500 grams white cheese with a fat content of 40% Juice of 1/2 fresh lemon |
Mix cheese, herbs and lemon juice in blender. |
| Salt, mix of 3 peppers, Espelette pepper | Add salt and peppers as required. |
| 1 small cucumber (approx. 300 grams) | Peel cucumber, and shred coarsely. |
| Blend cheese, herbs and lemon to shredded cucumber. Test for seasoning (salt & peppers). Chill in refrigerator for at least one hour. | |
| Prep. Time / 15 minutes Refrigerate / 1 hour |
|
| Roasted potato galettes 4 Marabel potatoes (approx. 600 grams) |
Peel potatoes, rinse and pat dry. |
| Shred coarsely. | |
| 1 egg 1 teaspoon salt |
In large bowl combine shredded potatoes, with whole egg and salt. Blend well and set aside 10 minutes. |
| Prep. time / 15 minutes | |
| Preheat the oven 180°C. | |
| a dribble with olive oil | Cover a large baking sheet with parchment paper, and dribble with olive oil. |
| Scoop up by hand, about the size of a Walnut of the shredded potatoes, and squeeze to extract all the liquid, then deposit these little mounds on baking sheet side by side. | |
| a dribble with olive oil | Drizzle with another measure of olive oil. |
| Prep. time / 15 minutes | |
| Oven temp. 180 °C / cooking time 15 minutes per side | Bake in oven until edges begin to turn lightly brown. |
| Then bake on other side. | |
| When nicely golden brown on both sides, potato galettes are ready to be served. | |
| Fill up little glasses up to 2/3 or serve 2 big tablespoons of cream of cucumber on a plate, accompanied by one or a few potato galettes. | |
| Mint leaves | Garnish with a bit of mint leaves. |
