Our recipes

Kibbles with potato wedges and aoili on tomato salad



250g FEMEG Kibbelings (1 package)
10 small jacket potatoes, unpeeled and quartered
1 tablespoon Dijon mustard
4 tomatoes
1 tablespoon parsley finely chopped
1 tablespoon rosemary finely chopped
1 red onion
1 garlic salt
50g pitted black olives
1 tablespoon lemon juice
1 tablespoon of olive oil
For the Aoili:
100 g of curd cheese
100 g cream fraiche
100 g mayonnaise
2 cloves of garlic pressed
2 pinches of paprika, noble sweet
salt, pepper


Wash the potatoes and pat dry. Mix olive oil, Dijon mustard, rosemary, garlic salt, salt and pepper. Fold in the quartered potatoes and leave for half an hour. In the meantime, slice the tomatoes, olives and finely chop the onion. Mix together with the parsley, olive oil and season with lemon juice, sugar, salt and pepper. For the aioli: mix the curd, creme fraiche, mayonnaise. Stir in garlic, paprika, salt and bell pepper as well. Then add the frozen Kibbelinge and bake in a preheated oven on baking paper with circulating air at 210 °C for 15 - 18 min. While preparing the Kibbelings, fry the potato wedges in a pan for about 15 minutes, turning frequently. Serve the finished Kibbelinge, the potato wedges with the aioli and the tomato salad together on a plate.


60 minutes