Recipes - Annabelle

Bramborový salát

Christmas potato salad

2000 g Annabelle potatoes (size 40-55 mm)
300 g salami Gothei
1 large onion
5 large pickles
3 hard-boiled eggs
Salt, vinegar, 1-2 tablespoons of full cream mustard, fresh mayonnaise

Food preparation
Wash Annabelle potatoes properly and steam them unpeeled in hot steam. Leave them to cool, then peel and cut to cubes of about 1 cm. Make layers in a bowl: Layer of potatoes, salt, part of chopped salami, chopped pickles, tablespoon of mustard, chopped eggs, tablespoon of mayonnaise, vinegar. Continue until you have used all the ingredients. Stir the mixture carefully and flavour it with salt or vinegar. Let the finished salad rest in a cold place.

Cracked potatoes with wine

750 g small size Annabelle potatoes (size 35-40 mm)
4 tablespoons of white wine
2 tablespoons of olive oil
Red onion cut into rings
3 tablespoons of cut green parsley

Food preparation
Steam unpeeled potatoes in hot steam (15 – 20 minutes). When boiled put them in an empty pot and press them gently until they crack. Put the pot with potatoes on the heat and add some wine. Boil fast for 2-3 minutes until the wine nearly evaporates and its flavour soaks into the potatoes. Remove from the heat and mix in some oil, onion and parsley. Add salt and pepper, mix properly and serve warm, lukewarm or even cold as a side dish, salad or a separate course.

Salad potatoes with green beans and bean sprouts

1 kg small Annabelle potatoes (size 35-40 mm)
250 g fresh green beans
Mungo sprouts

Ingredients for Dressing:
1 crushed clove of garlic
1 tablespoon of red vinegar
1 tablespoon of Dijon mustard
3 tablespoons of olive oil

Food preparation
Boil peeled Annabelle potatoes for 15 minutes. Add clean and cut green beans to the potatoes for the last 10 minutes. When cooked, decant the potatoes and leave to cool. Mix the dressing ingredients together, and add to the lukewarm vegetables and potatoes. Cover with bean sprouts before serving