53
Apple, hazelnut
and potato medley
Ingredients
Add the hazelnuts and popcorn to the ActiFry. Drizzle over the remaining 1-2
ActiFry spoonfuls of caramel toffee sauce. Cook for a further 5 minutes. Serve
warm with a scoop of vanilla ice cream.
Place the diced potatoes and apples in the ActiFry pan. Drizzle 2 ActiFry
spoonfuls of the caramel toffee sauce evenly over the potatoes and apples.
Cook for 20 minutes.
• 300 g (101/2 oz) potatoes
• 2 Golden Delicious eating apples
• 3-4 caramel toffee sauce
• 40 g (11/2 oz) whole, shelled hazelnuts
• 20 g (3/4 oz) popcorn (see Cook’s Tip)
Peel the potatoes, then cut them into 1 cm (1/2 in) cubes. Rinse the diced
potatoes thoroughly, drain, then dry them well on a clean tea towel. Set
aside. Peel the apples, then cut them into quarters and remove and discard
the cores and pips. Chop the apple quarters into 1 cm (1/2 in) cubes.
1
2
3
• Serves: 4
• Preparation - 20min
• Cooking - 25min
Cook’s Tip
• Ideally, use butter popcorn (the type you pop yourself at home) for this recipe.
Otherwise, use standard toffee popcorn.
Variation
• Use whole blanched almonds in place of hazelnuts.
Nutrition notes
Low in salt.
Nutrition information per serving
192 kcal / 803kJ
• Protein: 3 g
• Fat: 10 g
• Saturated fat: 2 g
• Carbohydrate: 24 g
• Fibre: 2 g
• Salt: 0.1 g
To Next Page
Loading...
