Potato
and chive salad with Cream Cheese (6 servings)
1 kg. potato
salt
1/2 cup chives
2 pots cream cheese
1/2 cup mayonnaise
6 hard boiled eggs
lettuce or watercress
Peel potatoes and cut into 2cm cubes. Cook in
enough water to cover them and add salt.
Once soft – without being mushy –
take out of the water immediately and drain. Add
the chives, thoroughly washed and finely chopped.
Leave to cool. Thoroughly mix the cream cheese
with the mayonnaise and add to the cold potatoes.
Serve cold on watercress or lettuce leaves with
a hard boiled egg sliced down the middle on each
plate.
Beetroot Salad
(4 servings)
2 cups boiled, peeled and diced beetroots
1 tbsp. sugar
1 tbsp. vinegar
salt and ground pepper to taste
4 tbsp. onion or chopped chives
3 hardboiled eggs
1 pot cream cheese
3 tbsp. yoghurt
Season the diced beetroots with sugar, vinegar,
salt and pepper. Add the chives or onion and finely
chopped eggs. Beat the cream cheese with the yoghurt
and add it to the rest of the ingredients, stirring
to mix everything in together. Chill in the refrigerator
for at least one hour before serving. Serve on
watercress, lettuce or other leafy vegetable and
garnish with some extra cream cheese and yoghurt,
if desired.
Descarga: Jam session. Musicians gathering to play music,
leaving a most of time available for improvisation.
It is due to jazz and its fascination with improvisation
that this form of playing penetrates Latin music,
called descarga (release) because of Cuban double
bass player Israel "Cachao" López's
war cry.
Potato
and chive salad with Cream Cheese
