Making the most of the oven every time we turn it on is a step closer to the total optimisation of our gastronomic and food resources. Remember that it normally has two trays, which we can fill not only with vegetables but also with fruit such as apples or peaches for later use in all kinds of dishes and preparations. If the next time we are going to roast a chicken we add a few extra potatoes, we can serve them with this creamy yoghurt and cheese sauce. You don’t have potatoes, but you do have aubergines, carrots or courgettes? No problem, try it anyway.
- 6 medium monalisa potatoes (about 800 g)
- 1 Greek yoghurt (125 g)
- 120 g spreadable cheese (Philadelphia type)
- 80 g goat roller
- 25 g of pine nuts
- 1 tbsp. lemon juice (15 ml)
- 10-16 basil leaves (depending on size and a little more for plating)
- Radishes for decoration (optional)
- Heat the oven to 200ºC. Wash the potatoes and place them on a tray or rack. Bake them for an hour, or until they are golden and a little soft.
- Meanwhile, put the blade accessory in the Chefbot’s glass. Add the Greek yoghurt (125 g), the 120 g Philadelphia cream cheese, the 80 g goat log, the basil leaves, the 15 ml lemon juice and salt and pepper to taste. Program 1 minute at speed 8 and close.
- When the potatoes are ready, cut them into quarters carefully so as not to burn yourself, place them in a dish and pour the sauce over them. Finish off with chopped fresh basil and sliced radishes (if desired), plus pepper and the pine nuts previously toasted in a frying pan for two or three minutes, at medium heat and stirring constantly so that they do not burn.