Nieuws - 1 april 2010


At last I have managed to dig over my own mini-vegetable garden and sow my seeds.

Lollo Rossa and Potato Mash
It looks nice and tidy now, even if there isn't a green shoot to be seen yet. And I do so crave some fresh greens.  Judging by the research carried out by Wageningen PhD student Linda Oude Griep, salads are good for your health: eating lots of uncooked vegetables helps to prevent strokes. And after downing a plate of salad I am likely to eat fewer chocolate Easter eggs, which helps to keep my figure in shape. But as the winter draws to a close I tend to get fed up with carrot and cabbage salads or chicory leaves. Time has come to eat nettle soup, spinach quiche and mashed potatoes with turnip tops. Fresh green veg, but preferably in a hot dish. Such as this mash of lollo rossa salad and potatoes: a nice compromise between winter and spring, cooked and raw vegetables.
Preparation time: 40 minutes
Serves four
1 kg crumbly potatoes
1 lollo rossa salad
50 g butter
100 ml hot milk
Salt and pepper
100 g smoked streaky bacon, cut into cubes
8 thick slices of ham or bacon
Optional: hard-boiled eggs or nuts
Peel and chop the potatoes. Boil in salted water for 20-25 minutes till cooked. Meanwhile fry the ham slices in oil till golden brown. Put aside on a plate. Fry the streaky bacon cubes till crunchy, and put those aside too. Wash the salad and shred into roughly two centimeter slices. When the potatoes are cooked, drain away the water and mash to a puree with a potato masher or press. Stir the butter into the mash and then add the milk a drop at a time, stirring until airy but firm. You may not need to use all the milk - avoid adding too much as the salad will provide liquid as well. Add seasoning to taste, and nutmeg if you like. Stir the salad into the mashed potatoes. Place two slices of fried ham on each plate and spoon the lollo rossa and potato mash onto the ham. Sprinkle the bacon cubes over the top and, if liked, decorate with nuts or egg slices. Serve at once.