Recipes - Cecile

Salátové brambůrky s mátou

Pink potatoes with peppermint

350 g Cecile potatoes
Handful of peppermint
Handful of fresh parsley
Clove of garlic
3 average onions, chopped rough
2 tablespoons olive oil
2 tablespoons water
Salt and fine ground pepper

Food preparation:
Steam unpeeled Cecile potatoes in hot steam for about 20 minutes. Take them out then and peel off their thin upper skin. The tubers will be pinkish. Mix the peppermint, garlic and all onion in the meantime. Add the oil and water, and mix again. Salt and pepper the mixture according to your taste.
Add the potatoes to the mixture. This salad is delicious both hot and cold.

Green potato salad

200 g Cecile potatoes boiled in their jackets and cut to thin slices
2 green apples cut to cubes
25 g walnuts chopped rough
125 g Tofu cheese
2-3 small bunches of rocket leaves or some other salad vegetables
Salt and pepper

Ingredients for dressing:
2 tablespoons olive oil
1 tablespoon vinegar
1 tablespoon honey
1 tablespoon fennel seeds

Food preparation:
Mix the apple cubes with lemon juice, leave them to drain, and mix them in cold potatoes. Add the walnut pieces, cheese cubes and chopped rocket leaves, and mix thoroughly. Pour the dressing over the salad before it is served.

„Cecils” with garlic butter

1 kg small Cecile potatoes
Salt and caraway seeds for seasoning
Lovage sprig
40 g butter
3 large cloves of garlic – pressed through the garlic press
Handful of chopped parsley tops

Food preparation:
Wash Cecile unpeeled potatoes thoroughly. Boil the potatoes in salt water with added caraway seed and lovage sprig until they are soft. Halve the hot potatoes and put them in a bowl. Melt the butter in a pot and add the garlic. Add some salt according to your taste, stir slightly with the chopped parsley tops and serve.