
Serves 2 people
Prep time 45 minutes
Ingredients
400 g small potatoes
2 tbsp cold pressed rapeseed oil
1-2 tbsp truffle salt
The juice of ½ squeezed citron
1 glass of onion confit
Preparation
Wash the potatoes and cut them in half. Toss them with oil, salt and lemon juice.
Bake the potatoes in a pre-heated oven at 200°C until golden and crunchy – roughly 40 minutes.
Sprinkle with salt and finish off with onion confit.
Rapeseeds Oil, Cold Pressed
Salt, Sel De Guérande w. Summer Truffle
Confit, Onion & balsamic vinegar
Hungry for more?
Chocolate and marzipan swirls
Prep time 1 hour + 1 hour to rise Makes 10-12 swirls Difficulty Medium Ingredients 130 g butter 300 ml whole milk 50 g fresh yeast 2 eggs 1 glass of Nicolas Vahé Sugar / Lemon 1 pinch of salt 1 bag...
Emmer & ale bread
Prep time 45 minutes + 2 hours to riseMakes 1 loafDifficulty Easy Ingredients400 ml cold water150 ml butter milk100 ml Nicolas Vahé Beer / Brown Ale25 g fresh yeast15 g salt1 bag of Nicolas Vahé...
Focaccia with olive and rosemary
Prep time 45 min. + 1 hour to riseMakes 1 focacciaDifficulty Easy Ingredients600 ml lukewarm water20 g fresh yeast1 tsp salt3 tbsp Nicolas Vahé Olive Oil / Herbes Provence1 bag of Nicolas Vahé Bread...