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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy, Grains Peruvian Latin amer, Vegetables 6 Servings

INGREDIENTS

Potatoes
150 g Fetta cheese
150 g Cream cheese
1 c Milk
1 Chilli pepper
Herbs
Peanuts
Tumeric
Chilli powder
cup of milk
or more chilli peppers Huacatay a herb from the ma

INSTRUCTIONS

98    
This is a delicious and super easy way to eat potatoes. It is usually
served as a cold entree in restaurants and is a favourite way for
farmers and city folk alike when cheese is available. A cheese and
herbs sauce is poured over boiled and peeled potatoes. The cheese and
hgerbs are ground in a "batan" which is a hand operated grinding  stone
(mortar and pestle) and a tool found in all Peruvian  households. We
are substituting this with a blender.  Ingredients (for 6 to 8 serves)
Potatoes - boiled in their skins and peeled. If very big, cut into  two
or four pieces. Try all varieties currently available and see  which
ones you like best. A fresh cheese is used which is best  substituted
with 150-200g of fetta cheese (more if it is not too  salty and less if
it is very salty), and more or less 150g of cream  cheese.  [tagetes]
family; substitute parsley, basil or other herbs if you  like).
Optional: peanuts, tumeric, chilli powder.  Go for it: Pour in enough
milk to cover blades of the blender. Add  the two cheeses, the chilli
pepper and herbs. Add more milk until it  is slightly runny and green
in colour. If you do not use any herbs,  it is still yummy and will be
the colour of the chilli you used.  You are ready: Pour over potatoes
either in individual plates or in a  flat dish. In coastal environments
in Peru, the potato is usually  served on a lettuce leaf and garnished
with a quarter piece of hard  boiled egg and a black olive. In more
rural settings, the sauce is  placed in a bowl and the unpeeled
potatoes are served separately.  everyone will sit around, choose the
variety of potatoes they like  best, peel it and dip it in the sauce.
It tastes great both ways.  Maria Scurrah reprinted in "Herb Thymes",
the Herb Society of South  Australia. Typed, but not tested, by Greg
Mayman, 05-26-98  Posted to CHILE-HEADS DIGEST by Jim.Weller@salata.com
(Jim Weller) on

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Nutrition (calculated from recipe ingredients)
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Calories: 174
Calories From Fat: 89
Total Fat: 10.1g
Cholesterol: 31.8mg
Sodium: 295.4mg
Potassium: 475.7mg
Carbohydrates: 17.3g
Fiber: 2.1g
Sugar: 3.3g
Protein: 4.8g


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