Potato World dish P ot a t o w o r l d No bake brownie with salted caramel The ultimate brownie recipe! The sensational taste of the salted caramel, the red pepper corns (note: whole peppercorns!) and the crunchy crisps will make your taste buds shake. And this recipe is so quick and easy that you don’t even have to turn your oven on. AGENDA 22-24 Oktober 2019 Fruit Attraction Madrid, Spain www.ifema.es/en/fruit-attraction 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 A sweet snack, 16 pieces. Preparation time approx. 25 minutes. • 300 grams of floury potatoes • salt • 200 grams of melted dark chocolate • 150 grams of soft brown sugar • 100 grams of butter • 12 whole-grain biscuits (e.g. digestives) • 3 tablespoons of milk • 100 grams of fudge • 2 teaspoons of red peppercorns • 1 big handful of hand-made, salted potato crisps Peel the potatoes and cut into pieces. Boil in water with a little salt until done. Mash the potatoes. In the meantime, melt the butter and the chocolate in a bowl in the microwave (stirring once or twice). Mix in the soft brown sugar. Stir in the mashed potatoes. Mix briefly with a hand mixer. Break the biscuits by rolling a few times over them with a rolling pin. Not too fine, leave some slightly larger pieces of biscuit. Spoon the pieces through the potato mixture. Line a rectangular low-sided tray with cling film. Pour in the ‘batter’ and leave to set in the fridge for about 3 hours. Put the milk and the fudge in a saucepan. Bring to the boil and let it melt over a medium heat, stirring as it simmers until thoroughly melted. Add a generous pinch of salt (the caramel can have a distinct, salty taste). Crush the red peppercorns with the rolling pin. Cover the brownie with the ‘salted caramel’. Sprinkle with the crushed peppercorns. Press in pieces of crisps and cut the brownie into cubes. Tip: Take the darkest chocolate you can find. Melt in a bain-marie and drizzle with a spoon over the caramel and the crisps. You can’t get more chocolate than this! Ingrid van den Arend, Cook it! 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 2 - 3 September 2020 PotatoEurope 2020 Villers-St-Christophe, France www.potatoeurope.com 22-24 November 2020 Interpom 2020 Kortrijk, Belgium www.interpom.be 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. 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 46 Potato World 2019 • number 3 Pagina 45

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