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Potato skin wafers with spicy goat cheese mousse

November 6, 2012

Here’s a basically zero-cost recipe. If you wish to reduce your impact on the environment still further, you might opt for a 100% vegetable alternative to goat cheese (i.e. legume hummus) and replace the albumen with barley malt.
These crunchy wafers are just perfect as a starter – light and low-calorie and yet as tasty as potato chips.

200 g potato skins
200 g goat’s milk soft cheese
1 albumen
1 tsp turmeric powder
1 pinch spicy chilli powder
extravirgin olive oil
1 tsp sesame seeds
salt & pepper


Wash and peel the potatoes. Cook the skins for 5 minutes (either steam or boil them), then strain them well and lay them on a sheet of greaseproof paper, slightly overlapping the edges to form the wafers. Press your wafers with a rolling-pin and brush them with the previously whipped albumen or the barley malt. Sprinkle the wafers with seeds (sesame or poppy seeds will both do), salt and pepper. Space out the wafers and put them in the oven, then bake them for 20 minutes at 150 degrees C.
Put the cheese in a bowl and mix it with chives, turmeric powder and chilli. Keep stirring as you add 3 tbsp extra-virgin olive oil. Put the bowl at the center of a dish and serve the mousse with your potato skin wafers.


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