Potato World dish Springtime potato/egg dish you’ve put the lamb in the oven, you have all the time in the world to create your own ‘Potato-Fabergé-Egg’. Prepare basic mashed potato as explained below. Pick from all the suggested variations and mix. Be inspired by spring and let your creativity flow..... N ew spring, new life, new leaves, fresh eggs. When AGENDA 29 August 2013 Weuthen Kartoffeltag Waldniel, Germany www.weuthen-gmbh.de 11-12 September 2013 PotatoEurope 2013 Emmeloord, The Netherlands www.potatoeurope.com 16-18 Oktober 2013 Fruit attraction Madrid, Spain www.iferma.es Side dish, serves 4. Preparation time: approx. 20 minutes (plus 45-60 minutes in the oven). • 8 medium floury potatoes • 1 cup of sour cream (125 ml) • 2 hard-boiled eggs, not too finely chopped • 2 teaspoons of Dijon mustard • freshly ground salt and pepper • Variation tips: curry, parsley, spring onion, chives, smoked salmon, garlic, coarsely-grated extra mature cheese, basil. Preheat oven to 220°C. Scrub the potatoes under cold running water. Dry them thoroughly. Prick around twice with a fork. Place them in a large, low oven dish (optional: sprinkle dish with a bed of sea salt) and cook for about 30-45 minutes until done. Leave to cool before continuing with the filling. Cut off the top and bottom of the potatoes. Remove the skin from these cut ends and put the potato flesh in a large bowl. Hollow out each potato at one end with a spoon or melon baller. Put this flesh also in the large bowl. Break up the potato into a mash, not making it too fine. Ladle the sour cream, egg and mustard through the potato. Season with salt and coarsely-ground pepper. Add any filling to the mash and vary to taste. Tasty combinations are: • Curry powder, parsley and spring onion • Chives, wasabi (Japanese horseradish) and smoked salmon • Garlic, fine orange-coloured mature cheese and basil Fill the hollowed potatoes with the mash mixture. Place the potatoes for 12 to 15 minutes in a hot oven. Serve immediately. Tip: This dish can be prepared in advance. Fill and bake immediately before serving. Ingrid van den Arend 6-8 November 2013 Variety Presentations Various Breeding houses Nederland 10-16 November 2013 AgriTechnica Hannover, Germany www.agritechnica.com 27-28 November 2013 British Potato 2013 Harrogate, Great Brittain 3-8 December 2013 Agribex Brussels, Belgium www.agribex.be 8 – 10 Januari 2014 Potato Expo 2014 San Antonio, USA www.potato-expo.com 5-7 February 2014 Fruitlogistica 2014 Berlin, Germany www.fruitlogistica.de Potato World magazine Publisher Aardappelwereld BV Address van Stolkweg 31 P.O. Box 84102 2508 AC DEN HAAG Netherlands tel. : +31 (0)70-3589331 fax.: +31 (0)70-3544290 E-mail: info@potatoworld.nl Website: www.PotatoWorld.nl Editorial Ing. Jaap Delleman (Editorial Director) Ing. Leo F. Hanse (Editor) tel. : +31 (0)70-3589331 fax.: +31 (0)70-3544290 E-mail: info@potatoworld.nl Advertising and Subscriptions Herman L. Vorst Tel. : +31 (0)70-3589331 Fax.: +31 (0)70-3544290 E-mail: info@potatoworld.nl Subscription rates for 2013 € 75,00 © Aardappelwereld BV No part of these articles and/or illustrations may be reproduced without the prior written permission of the publisher. Publisher and authors state that this magazine has been compiled in good faith and with the greatest care. Consequently, they accept no liability whatsoever for any damage that is the result of acts and/or decisions that are based on the information provided. Translations Ineke Touber Printer De Swart bv, The Hague NL P otato wo rl d 42 Potato World 2013 • number 2 Pagina 41
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