250 ml Sundried Tomatos, soaked in hot water
1 garlic clove
1 ml Salt and fresh pepper
250 ml Fresh basil leaves
60 ml toasted macadamia nuts
Pinch red pepper flakes
80 ml Parmesan cheese, grated
80 ml Olive oil
1 Put everything in blender except olive oil. Start to blend and slowly add oil until smooth.
2 Store in clean glass bottles in fridge
300g. Mashed potatoes 100g. Flour
25g. Butter Salt & pepper Nutmeg
1 Egg (add another egg yolk if needed)
Boil potatoes in the jacket. Remove skins and mach.
Add other ingredients while hot, Shape and dust with flour.
Poach gently until they rise to the surface
Dress and serve with tomato sauce
Brown under salamander