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Up, up ... we go again!

A little more than a month I now pause here, a lot has happened in the time (including my last working day * Cheering *).
The break began when I got a stomach infection, then a firm stomach flu and continue the story. Well, this stupid thing keeps stomach even now (I'm still waiting on a date for the gastroscopy * sigh *) but I thought it was now no longer simple. I missed the vegetable rack and I finally did something blog Release cook. (The last few weeks were mostly from the early food had not really Blogbar)

As there is still light and fluffy is the best I decided yesterday to finally once again rosemary potatoes to put on the plan. Together with arugula and goat cheese is a wonderful combination. Somehow tastes a bit for warm summer nights with good friends ... a nice glass of white wine would be perfect to have been, but hey we do not even exaggerating. :-D

The wonderful rosemary potatoes with warm goat cheese in Raukebett you need:

2 handfuls arugula
8 small potatoes
2 inch thick slices of fresh goat cheese
salad dressing "Sylter Salad Fresh" otherwise reaches a delicious yogurt sauce
a handful Sprossenmix
Fleur de Sel
4 small sprigs of rosemary olive oil

honey

The potatoes are properly scrubbed under water with a stiff vegetable brush (Usually the shell dissolves a little, but that's ok).

can in a small baking dish her Töfteln now put to bed (just sprinkle a little) with rosemary, sea salt and olive oil cover.
the potatoes now feel very comfortable and walk for 30 minutes at 200 ° C circulating air in the oven.

Meanwhile wash her arugula and sprouts, they decorated nicely on a plate and last but not happy with the creation of the salad dressing.

The goat cheese comes 10 minutes before the potatoes are done in the oven. I have with my windows down in the baking dish there, the cheese is still a little taste of the olive oil and rosemary. Yummy!

When the kitchen timer calls out her take everything out of the oven and depends on the Raukebett. Of the goat cheese then add a little honey (or more, I love the yes) and you serve you can.
A feast for the eyes of still tastes wonderful. Let it

you taste good to be back here. :-)