Papa la huancaina (peruanische Kartoffeln in Käsesauce)

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6 mittelgrosse kartoffeln kochen, anschliessend noch etwas in den vorgeheizten backhofen geben. 6 chillischoten mit etwas öl im mixer pürieren, ca. 100 g salzcräcker (tuc oder ähnliche), 200 g schafskäse, 1 tl kurkuma, 5 el milch und drei grosse esslöffel quark dazugeben, pürieren.

eisbergsalat mit dressing aus 2 el zitronensaft und 4 el olivenöl, slaz pfeffer anmachen.

kartoffeln, salat und käsesauce zusammen servieren.

sf | 8.3.2010 | 10 Kommentare

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