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Ingredients
Kidneybohnen-Dip
- 1 Schalotte, klein
- 1 Knoblauchzehe
- 1 - 2 Peperoni, rot, mild, entkernt, in Stücken
- ½ Bund Schnittlauch, in Röllchen
- 200 g Crème fraîche
- 50 g Mayonnaise
- 1 Dose Kidneybohnen, abgespült, abgetropft (400 g)
- ½ TL Salz
- 2 Prisen Pfeffer
Nusspesto
- 40 g Parmesan, in Stücken
- 40 g Walnüsse, halbiert
- 1 Knoblauchzehe
- Basilikumblätter, frisch, ca. 1 Handvoll
- 50 g Olivenöl
- 1 Prise Salz
- 1 Prise Pfeffer
- 50 g Feta, in Stücken
Pellkartoffeln
- 500 g Wasser
- ½ TL Salz
- 250 g Kartoffeln, klein, mit Schale
- Nutrition
- per 1 Portion
- Calories
- 6531 kJ / 1559 kcal
- Protein
- 49 g
- Carbohydrates
- 106 g
- Fat
- 104 g
- Fibre
- 42.3 g
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