Bosch HSLP751UC 取り扱いマニュアル
Side Dishes, Vegetarian Dishes
and Casseroles
20
Potatoes Boiled in Their Skins
with Two Dips
INGREDIENTS
2 – 2½ lb. medium-sized potatoes,
preferably by a similar size
preferably by a similar size
Bacon Dip
4 oz. sliced bacon
5 oz. blue cheese
½ lb. crème fraîche
½ bunch of chives
4 oz. sliced bacon
5 oz. blue cheese
½ lb. crème fraîche
½ bunch of chives
Avocado Dip
1 ripe avocado
2 tbsp. lemon juice
½ lb. crème fraîche
1 small red chili pepper
½ bunch cilantro or dill
Salt and pepper
1 ripe avocado
2 tbsp. lemon juice
½ lb. crème fraîche
1 small red chili pepper
½ bunch cilantro or dill
Salt and pepper
SETTINGS
STEAM, 210°F – 212°F
25 – 30 minutes
Perforated + Baking Pan
25 – 30 minutes
Perforated + Baking Pan
1
1
3
3
Wash and scrub the potatoes and arrange in the perforated baking pan. Steam as
indicated.
indicated.
BACON DIP:
Cut the bacon across its width into strips about ½ inch wide. Fry in a pan over a me-
dium heat until crispy. Leave to drain on paper towels. Purée the blue cheese and stir
in the crème fraîche. Cut the chives and fold into the cheese mixture with the bacon
strips.
dium heat until crispy. Leave to drain on paper towels. Purée the blue cheese and stir
in the crème fraîche. Cut the chives and fold into the cheese mixture with the bacon
strips.
AVOCADO DIP:
Halve the avocado and remove the seed. Purée the flesh with the lemon juice and stir
in the crème fraîche. Slice the chili pepper lengthways and remove the seeds. Finely
chop the chili pepper and cilantro and fold into the dip. Season with salt and pepper.
in the crème fraîche. Slice the chili pepper lengthways and remove the seeds. Finely
chop the chili pepper and cilantro and fold into the dip. Season with salt and pepper.
Serve the dips with the potatoes.
Serves 4
Per serving approx. 909 kcal, 73 g fat, 42 g carbohydrates, 20 g protein
Per serving approx. 909 kcal, 73 g fat, 42 g carbohydrates, 20 g protein