3 juni 2020 |  Recept

Potatis, potatissallad, kalla det vad du vill

Nej men JA! Så härligt att det äntligen finns färskpotatis i bukterna som inte kostar skjortan och jag har det bästa receptet för sommarens ljumna kvällar eller varför inte som lunch 🙂

Dressingen ni ser är en pesto gjord på persilja! Ja, så jäkla gott

Rivet citronskal är i min värld otroligt underskattat. Jag tror jag överkonsumerar citron. Det passar till typ all sommarmat

Hela tallriken är väldigt enkel och när potatisarna ligger och göttar till sig i ugnen gör du peston och skivor upp allt. Så, ja – du har kalaset klar inom loppet av 20-30 minuter!

Okej mina älsklingar. Nu är det sommar, så köp ett gäng potatisar och gör detta, bjud på, ät och njut. Jag lovar, ni kommer vilja äta det varje dag 😉 Nästa gång är planen att bjuda mina föräldrar på detta då jag vet att de älskar färskpotatis mer än jag, haha!

Du behöver följande // What you need

Salt // Salt
Salladslök // Scallion
Rödlök // red onion
Fetaost // Feta Cheese
Persilja // Parsly
Olivolja // Olive oil
Vitlök // Garlic
Citron // Lemon
Turkisk Yoghurt // Turkish yoghurt
Färskpotatis // ”New” potatoes

Gör så här // Do this:

Sätt på ugnen på 210 grader. Skiva potatis och lägg den i en ugnssäker form tillsammans med olivolja och salt och in i ugnen. Gör samtidigt peston. Mixa en kruka persilja tillsammans med olivolja, vitlök, salt&peppar (använde stavmixer). Skiva löken. Ta fram ett fat och bred på den turkiska yoghurten och riv över lite citronskal. Ta ut den gyllene potatisen ur ugnen (efter ca 20-25 min). Lägg den varma potatisen i fatet och strö över den skivade rödlöken, sommarlöken, smula på fetaosten och ringla över peston

//

Turn the oven to 210 degrees C. Slice the potatoes and place them in an ovenproof form along with olive oil and salt and into the oven. Make the pesto at the same time. Mix a pot of parsley together with olive oil, garlic, salt & pepper (use mixer). Slice the onion. Get a platter and bread on the Turkish yogurt and grate over a little lemon zest. Remove the golden potato from the oven (after about 20-25 minutes). Put the hot potato in the dish and sprinkle with the sliced red onion, summer onion, crumble on the feta cheese and roll over the pesto

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@saramoback

For me it is important to eat a balanced diet and for me it means that I eat a little of everything. There is no "no" food and there is nothing that I remove from my diet if it is something I actually like. I am not a lover of pasta, but when we had settled down at this restaurant the other day, the only thing that was available that was gluten free (yes, I have celiac as well) was pasta. I think it is important that I can feel that there is no danger around food or bloodsugar, even though it is carbs, and that pasta wasn’t in my mind during the day, but it was delicious!!!



We all make our choices. I encourage you to make choices that are good for YOU, and YOUR body. I sometimes eat low carb food, sometimes salad, sometimes I eat pizza. A balanced diet. I choose the food I crave and I have learned that my diabetes doesn’t have to be an obstacle. We will all make mistakes, and that's normal.



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