Potato World dish P ot a t o w o r l d No gratin but tatin! The French Tatin sisters accidentally baked an apple pie upside down. A flop? No. A wonderful result, the tarte tatin. A layer of caramel with a filling in a cake dish, a piece of dough on top and you have a result that’s delicious. AGENDA 23-25 augustus 2019 Potato Poland Siemiatki, Poland www.Polandpotato.com 29 August 2019 Weuthen Kartoffeltag Schwalmtal-Waldniel, Germany www.weuthen-gmbh.com 4 - 5 September 2019 PotatoEurope 2019 Kain, Belgium www.potatoeurope.com Potato dish, serves 4. Preparation time: approx. 20 minutes (plus 30 minutes in the oven). • 400 grams of baby potatoes in the skin (pre-cooked baby potatoes is also possible) • 4 slices of savoury pie dough • 4 spring onions • 2 tablespoons of olive oil • 1 tablespoon of butter + butter for greasing • 2 heaped table spoons of light-brown caster sugar • 3 thin slices of lemon • 100 grams of smoked chicken breast slices • 100 grams of sliced cumin cheese • Coarsely ground salt and pepper • Extra: earthenware cake dish Ø 26 cm, baking paper Preheat oven to 200°C. Thaw the pie dough. Halve the potatoes and boil them in salted water (except if using pre-cooked potatoes). Allow to drain and dry out well. In the meantime, clean the spring onions and cut into 3 cm pieces. Heat the olive oil in a frying pan. Fry the new potatoes on a medium heat for 7 minutes while stirring until golden brown. Grease the bottom of the cake dish liberally with butter. Put a cutto-size piece of baking paper on the bottom. Heat 1 tablespoon of butter in a thick-bottomed saucepan. Add the sugar and heat over medium heat until the sugar begins to colour. Distribute over the baking paper in the cake dish. Place the potato halves on top, with the cut surface down. Put the pieces of spring onion and halved lemon slices in between. Divide the strips of chicken over it. Put the slices of cumin cheese on top. Sprinkle liberally with salt and pepper. Cover with the pie dough and press the edges down well between the potatoes and the dish. Bake the pie for 30 minutes at 200°C. Allow to cool for 5 minutes and turn the tarte tatin out onto an attractive, big, flat dish. Tip: Especially for Easter, you can garnish the dish with unsprayed (!) edible flowers. Ingrid van den Arend, Cook it! 6-7 september 2019 Potato Days Poland Udanin, Poland www.potatodays.pl 6 - 8 November 2019 Variety presentations Various companies, The Netherlands 10-16 November 2019 Agri-Technica Hanover, Germany www.agritechnica.com 20-21 November 2019 British Potato Harrogate, Great-Britain www.bp2019.info 14-15 January 2020 PotatoExpo Las Vegas, Nevada, USA www.potato-expo.com 17- 26 January 2020 International Grüne Woche Berlin, Germany www.gruenewoche.de 5 – 7 February 2020 Fruitlogistica Berlin, Germany www.fruitlogistica.com Translations Ineke Touber Printer Printing company Quantes, Rijswijk NL Potato World magazine Publisher Aardappelwereld BV Address van Stolkweg 31 P.O. Box 84102 2508 AC DEN HAAG Netherlands tel. : +31 (0)70-3589331 E-mail: info@potatoworld.eu Website: www.PotatoWorld.eu Editorial Ing. Jaap Delleman (Editorial Director) Ing. Leo F. Hanse (Editor) Zindziwe Janse, MSc (Editor) tel. : +31 (0)70-3589331 E-mail: info@potatoworld.eu Advertising and Subscriptions Herman L. Vorst Tel. : +31 (0)70-3589331 E-mail: info@potatoworld.eu Subscription rates € 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. 54 Potato World 2019 • number 2 Pagina 53

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