Tuesday, 9 March 2010

Frankfurter Green Sauce with Jacket Potatoes 法蘭克福香草醬配馬鈴薯


Frankfurter Green Sauce with Jacket Potatoes
Ingredients for 2 servings
  • 500g Potatoes
  • few bunches (20g) fresh mixed herbs. e.g. parsley, chives, dill, chervil or watercress
  • 1 teaspoons lemon juice
  • 2 eggs
  • 125g sour cream
  • 125g pain yogurt
  • 1 teaspoon hot mustard
  • 1 teaspoon olive oil
  • salt and white pepper for seasoning
Preparation
  • In a soup pot, boil the potatoes till soft and hard boil the eggs.
  • Rinse and dry the mixed herbs, remove the roots and hard stalks. Chop finely and mix with lemon juice, cover with cling film and stand for 15 minutes.
  • Remove the eggs from water, shell and finely chop it. Then mix with sour cream, yogurt, mustard, olive oil and herb juice. Season with salt and pepper. 
  • Pour the cooked potatoes and into a colander. Drain excess water and serve with the fresh green sauce immediately. Enjoy!
Purchased in Berlin - The Little German Cookbook


Beethoven Diabelli Variations Op.120 - 23 Variation XXII.
Allegro molto. Alla Notte e giorno faticar di Mozart. (Maria Yudina)

I do not recall any German restaurants in Hong Kong serve this dish. Maybe because this is too simple for serving in a restaurant. When I was living in Germany, it was like an every family dish. Also, the names and ingredients are vary from South to North. "Ilona" a friend of mine who lives in Germany. Just sent me her own recipe today. She said this is a perfect German recipe ... especially Berlin : )

Jacket Potato with Spring Quark Cheese
Pellkartoffeln mit Frühlingsquark
  • Mix the quark with finely chopped onions, garlic, fresh chives or other mixed herbs. Add milk as desired to increase smoothness, and season with salt and pepper. Serve the warm potatoes with butter or linseed.
Thanks Ilona!

Reference:  The German Soft Cheese - Quark 

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