Stuffed portobello with halloumi cheese
Preparation 10 min / 35 min baking, 4 portions
Ingredients: 4 portobello champignon, 100g halloumi cheese, 1 clove garlic, 3 spoons of chopped basil, 1 stalk of spring onion, 40g butter, 3 spoons of pine nuts, salt, pepper
Method: Preheat the oven to 200°C. Prepare the mixture in a small bowl. Mix grated haloumi cheese, crushed garlic, chopped basil, spring onion, softened butter, pine nuts, salt and a pinch of pepper. Fill the champignons wit this mixture. Wrap it in the parchment paper with the alluminium foil and bake for 25 minutes. Then unwrap it and bake for additional 10 minutes under grill.
Sander with almonds and potatoes with lemon and thyme
Ingredients: 500g potatoes, 400g sander, 2 lemons, olive oil, thyme, 1 clove garlic, 4 spoons of sliced almonds, pepper, salt
Method: Preheat the oven to 200°C. Line the baking sheet with parchment paper. Cut up the potatoes into crescents. Grease the crescents with olive oil, season with salt and pepper and throw in some thyme. Bake until the potatoes are soft. Mix it up once during baking.
Spread some olive oil over the sander filé. Season with salt, pepper and thyme. Garnish the top with slices of garlic, almonds and lemon. Put the potatoes aside and place the sander in the middle. Bake everything together for another 15 minutes.
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