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Baked potato with three different sauces recipe




The perfect baked potato should: 1) a crisp exterior and 2) white and soft inside. Serving grilled meats and fish, while a compulsory dish at barbeques.


Baked potato recipe

1 potato per person

PERFORMANCE

Preheat oven to 180o C, air.

Wash and remove the soil from the potato. And dry very well. Pierce it with a fork, wrap it with foil and bake for 1 hour or until soft. Unwrap, cut into four and a drizzle of the following sauces.

Tips:-If the potato is moisture will soften the skin when open it will be wet.

-Using a brush or even a ball of aluminum foil you can remove the dirt.

First hole-potatoes after the wrap. If you do upside down as it will pierce with a fork in foil, chips will enter the potato, which will then discover eating!

Sauces:

Soft cheese and pesto

Makes 8 servings

MATERIALS

2 / 3 cup soft white cheese, Philadelphia

1 / 3 cup pesto sauce

salt and freshly ground pepper

PERFORMANCE

Soften more cheese using a fork. In a small bowl thoroughly mix all ingredients, taste and add salt and pepper. Keep the mixture in the refrigerator until needed.

Tips:-Do not get tempted and use prepared pesto. It's really easy to prepare your own delicious and unrivaled by any ready. You will need 2 cups of fresh leaves of broad-leaved basil, 1 / 3 cup roasted pine nuts, 2 cloves garlic, ½ cup grated Parmesan cheese, ½ cup extra virgin olive oil, salt and pepper.

-You can substitute half the amount of cheese with yogurt. It will become lighter and cool.

Yogurt with lime and chili

Makes 8 servings

MATERIALS

2 / 3 cup yogurt

2 small red chili peppers (hot), seedless and chopped

1 teaspoon lime zest

2 tablespoons coarsely chopped fresh coriander

salt and freshly ground pepper

PERFORMANCE

In a small bowl thoroughly mix all ingredients, taste and add salt and pepper. Keep the mixture in the refrigerator until needed.

Tips:-The coriander should be fresh. The special and unique taste gives a distinctive tone to the sauce dried unable to give.

-Use any type of yogurt you like. Just the type of bag will become the sauce more "tied".

-Depending on your preferences, you make more or less spicy.

-The seeds from the peppers must be removed using a spoon and not with their hands because they are too sweet and cause burns.

Butter and walnuts moustada

Makes 8 servings


60g. soft butter at room temperature

1 generous teaspoon of mustard with whole mustard seeds

2 tablespoons roasted and ground walnuts


In a small bowl thoroughly mix all ingredients until it becomes a uniform paste. Keep the mixture in the fridge to solidify until use.

Tips:-If you hurry, put the bowl in the freezer for a while. In a few minutes will solidify.

-I prefer the version of Dijon mustard with whole grains. It is more spicy.

-If you can not find roasted walnuts, put simply in a pan and roasted in the oven to grill for a few minutes. Once cooled put it in the blender.
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