Hytteostsalat II
LunchCook time: 0 min.
Servings: 2
Servings: 2
Ingredients for Hytteostsalat II
| 2 x 30 g at grovbolle. | ||
| Pepper | ||
| Salt | ||
| 100 | g | Leaf celery |
| 100 | g | Leek |
| 100 | g | Red pepper |
| 300 | g | Cottage cheese |
Instructions for Hytteostsalat II
To prepare the Hytteostsalat II recipe, please follow these instructions:
Clean and rinse the red pepper and cut it into the tern. Clean the pores and cut it into thin slices. Bladeseller cut into thin slices. Mix it all in the cottage cheese and season with salt and pepper. Serve with coarse bulb
Recipe categories
- Appetizers 1338
- Breakfast & brunch 427
- Porridge & gruel 144
- Bread, buns & biscuits 1758
- Cold cuts 395
- Lunch 1051
- Lunch (to go) 146
- Sandwiches 50
- Mains 11918
- Salads 1562
- Dressing 302
- Sauces 617
- Sides 1951
- Soups 1352
- Drinks (cold) 1888
- Drinks (warm) 227
- Desserts (cold) 2416
- Desserts (warm) 707
- Desserts (patisserie) 394
- Cookies 917
- Cakes 1445
- Cakes in form 2822
- Cake add-ons 139
- Snacks 73
- Midnight snacks 40
- Base recipes 234
- Buffets 95
- Candy 522
- Fruits 19
- Lamb 14
- Pickling 733
- Receptions 34
- Seasonal 3
- Sushi 6
- Various 328