I replaced the tuna with salmon in this fresh spring salad.
Foodsecret:
- Puree: Always make sure your milk is HEATED before mixing, otherwise you will get a glue-like mass. When reheating puree, add some warm milk and you bring it back completely.
- Store potatoes in the vicinity of apples. These ensure that your potatoes do not shoot as fast.
- Potatoes easily take over the taste of strongly scented vegetables or fruit. Therefore, do not store them in the vicinity of onion, garlic, lemons or apples.
- Keep the potatoes in a dry, dark and cool place. Better not in the fridge because the starch is converted into sugars due to the cold.
- Add salt to cooking water: this destroys the cell wall of your potato, so it will cook faster on the outside. If you want to keep a firm potato, better to avoid this.
- Always cook potatoes in cold water, and on a not too high fire, so that they are cooked slowly and not just the outside. Same with beetroot, carrots, beans and cauliflower.
- Just a tip for fries: First at 120 °-130 ° pre-fry, certainly an 8-10min, this will remove the moisture from the potato and it will slow down. Then bake at 180 ° until crispy. I fry my fries in a mixture of beef- and porkfat. Pork fat gives much more flavor than beef fat. You can best pre-bake them in this, to then bake in peanut oil. I will post a tutorial later to get them YET better.
Amandine: this is an early, firm, solid potato with good cooking quality and easy to wash. The potato has a fine taste.
Use: Salads, cooking, in the peel, in the microwave oven
Cooking type: Extra solid cooking
Tuber shape: Elongated
Color of the meat: Light yellow
Color of the peel: Light yellow
Maturity: Early
Annabelle
Use: Salads
Cooking type: Firm
Tuber shape: Long oval
Color of the meat: Dark yellow
Color of the peel: yellow
Maturity: Early
Charlotte: this is a firm boiling potato. It has a fine taste, a smooth yellow skin and a nice even shape. Suitable as a cooking potato and for the preparation of salads.
Use: Salads, cooking, baking and steaming
Cooking type: Firm
Tuber shape: Elongated
Color of the meat: Yellow
Color of the peel: yellow
Maturity: Half early
Franceline: this is better known as the red Charlotte. The Franceline is very firm, has a very thin and smooth skin and an excellent taste.
Use: Salads, in the peel, cooked, baked
Cooking type: Firm
Tuber shape: Oval
Color of the meat: Yellow
Color of the peel: Red
Maturity: Half early
Gourmandine
Use: Salads, cooked
Cooking type: Firm
Tuber shape: long oval
Color of the meat: Yellow
Color of the peel: Red
Maturity: Half early
Nicola: the Nicola is a solid cooking variety, recognizable by the uniformly oval shaped tubers with bright yellow flesh. It is known for his strong potato flavor, is suitable for all preparations and saves well.
Use: All preparations
Cooking type: Solid cooking
Tuber shape: Long oval
Color of the meat: Yellow
Color of the peel: yellow
Maturity: Late
Excellency: this is a potato with a very tasty taste.
Usage: Cooking and for fries
Cooking type: Pretty floral
Tuber shape: Round oval
Color of the meat: Light yellow
Color of the peel: Light yellow
Maturity: Middle early
Turbo: has a very smooth shell.
Use: Puree
Cooking type: Floral
Tuber shape: Oval
Color of the meat: Yellow
Color of the peel: yellow
Bintje: this is our national pride. Bintjes have a neutral taste and are very versatile.
Usage: Cooking, frying, mashing, oven dish
Cooking type: Floral
Tuber shape: Langovaal
Color of the meat: Light yellow
Color of the peel: yellow
Maturity: Middle early
Ratte
Usage: Salads, ragout, fried, in the peel
Tuber shape: Kidney-shaped
Color of the meat: Yellow
Color of the peel: yellow
Maturity: Half early
Vitelotte: with its purple skin and purple flesh the Vitelotte is very decorative with dishes.
Use: In the peel or baked
Cooking type: Floral
Tuber shape: Long oval
Color of the meat: Purple
Color of the peel: Purple
Maturity: Late
Bergerac: this is a truffle potato for a niche market and very suitable for the kitchen of top chefs.
Use: In the peel, baked, as chips
Cooking type: Floral
Tuber shape: Langovaal
Color of the meat: Purple
Color of the peel: Purple
Maturity: Mid-late
Corne de Gatte: this is a remarkably elongated small potato that is highly appreciated for its nutty aroma. Because of its shape, the Corne de Gatte is only suitable for serving cooked in the shell.
Use: Boiled or baked in the peel
Cooking type: Solid cooking
Tuber shape: Kidney-shaped
Color of the meat: Yellow
Color of the peel: yellow
Maturity: Half early
Belle de Fontenay
Usage: Salads, cooked or baked
Cooking type: Solid cooking
Tuber shape: Langovaal
Color of the meat: Yellow
Color of the peel: yellow
Maturity: Early
PRIME POTATOES
Prime potatoes or new potatoes are harvested before they are fully ripe. You recognize them on the skin: this comes loose when you rub over the tuber. They save no more than a week without loss of taste. New potatoes are a real seasonal product: you can find them from the beginning of June to mid-August.
KRIELTJES
Krieltjes are small, regularly shaped round-oval potatoes with pale yellow flesh. They are known for their ideal and balanced taste and extensive kitchen applications. There are Krieltjes with yellow and with red skin.
Because these special potatoes are selected on their thin skin, they are also delicious with peel. In this way the taste is fully expressed. Baking, frying, the microwave and steaming are the appropriate cooking techniques.
bron : lekkervanbijons
I replaced the tuna with salmon in this fresh spring salad.
