Salsa Verde – I don’t know why I have never tried this before! it is simply delicious.
This Salsa Verde recipe included eggs which were not to bad but next time I will make it without the eggs as the Salsa Verde is soooo good on its own.
You are welcome to add more olive oil, mine is the skinnier version!
For the Salsa Verde
1 heaped teaspoon capers
50 ml olive oil
2 gherkins
1 tbs rice vinegar
5 mint leaves
a handful of fresh parsley
1 garlic glove
Salt and pepper to taste
1/2 tsp of castor sugar (optional)
In a food processor mix all above ingredients untill finely chopped.
Take two hard boiled eggs, mash it up and mix in with the Salsa Verde sauce.
For the cucumber Salad
Peel and grate 1 large cucumber. Add 2 tsp of fructose or 1 tsp sugar and 2 tbs of rice / white vinegar. Season with salt and a lot of white pepper.
Keep in the fridge until dishing up and transfer to smaller bowl draining all the access juices.
For the Crushed potatoes
Boil a medium size potato until soft. Place on a baking tray. Use your potato masher and crush the potato flat.
Season with Salt and pepper, or any other spices you fancy. Sprinkle with Mozzarella cheese and bake at 200 degrees until golden brown.
