a
M
Patatas bravas

Ingredients
2 tbsp. Nicolas Vahé Vinegar / Cucumber
1 glass Nicolas Vahé Mayonnaise / Garlic
200 ml. Nicolas Vahé Ketchup
1,5 tbsp. Nicolas Vahé French Sea Salt
1 kg. small potatoes
Neutral cooking oil

Preparation
Cut potatoes into bite-size chunks and toss with sea salt and oil. Bake the potatoes in oven at 200° C until golden and crisp. Divide the potatoes into four portions. Mix ketchup with vinegar and spread over each portion. Add 1 tbsp. mayonnaise on top. Garnish with fresh parsley or pea shoots.

Vinegar, Vinegar - Cucumber, 200 ml.

VINEGAR, VINEGAR – CUCUMBER, 200 ML.

Mayonnaise, Garlic, 135 g.

MAYONNAISE, GARLIC, 135 G.

Ketchup, San Marzano Tomatoes, 500 ml.

KETCHUP, SAN MARZANO TOMATOES, 500 ML.

Salt, French Sea, 335 g.

SALT, FRENCH SEA, 335 G.

Hungry for more?

Cucumber toast
Cucumber toast

Serves: 4 people Prep time: 15 minutes   Ingredients 4 slices of toasted bread 1 pack of neutral-flavour cream cheese 1 cucumber, in thin, long slices Nicolas Vahé Olive Oil / Avocado Nicolas...

read more
Avocado and kale toast
Avocado and kale toast

Serves: 4 people Prep time: 30 minutes   Ingredients A handful of kale, rinsed and cut into smaller pieces 1-2 tbsp Nicolas Vahé Olive Oil / Avocado Nicolas Vahé Salt & Pepper / Everyday...

read more
Roasted cauliflower
Roasted cauliflower

Serves: 4 people Time: 30-40 minutes, 20 minutes to bake   Ingredients 1 cauliflower 3 tbsp olive oil 1-2 tsp Nicolas Vahé Salt / Fennel 1 glass of Nicolas Vahé Pesto / Vegan   Preparation...

read more