Princess Amandine in lollipop with walnuts and roquefort cheese
Gourmet recipe from potato !
Preparation of the recipe: 20 minutes
Cooking time: 30 minutes
For 4 people :
10 potatoes Princess Amandine Doréoc
50 gr of kernels of nuts
80 gr of Roquefort or blue
30 gr of butter
2 tablespoons olive oil
Rinse them potatoes. Put them to cook with their skin 15 to 20 minutes with the steam or in the boiling salted water then refresh them under the cold water. Brown in a frying pan for 4 to 5 minutes with butter and oil, salt and pepper.
Chop them nuts, mix them in a bowl with the cheese. Cut the potatoes in two then each half still in two.
Spread a little preparation to nuts and cheese between pieces of each half of potato, prick the two pieces of potato of a wooden pike.
Store the lollipops on a baking sheet covered with parchment paper and then spend 4 to 5 minutes in the oven preheated thermostat 7/8. Serve immediately as an aperitif or as a starter with a salad.
P.L.Viel / V. Drouet / Doréoc
Preparation of the recipe: 20 minutes
Cooking time: 30 minutes
For 4 people :
10 potatoes Princess Amandine Doréoc
50 gr of kernels of nuts
80 gr of Roquefort or blue
30 gr of butter
2 tablespoons olive oil
Rinse them potatoes. Put them to cook with their skin 15 to 20 minutes with the steam or in the boiling salted water then refresh them under the cold water. Brown in a frying pan for 4 to 5 minutes with butter and oil, salt and pepper.
Chop them nuts, mix them in a bowl with the cheese. Cut the potatoes in two then each half still in two.
Spread a little preparation to nuts and cheese between pieces of each half of potato, prick the two pieces of potato of a wooden pike.
Store the lollipops on a baking sheet covered with parchment paper and then spend 4 to 5 minutes in the oven preheated thermostat 7/8. Serve immediately as an aperitif or as a starter with a salad.
P.L.Viel / V. Drouet / Doréoc
