Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 300 g pasta (fork spahetti)
- 250 g cocktail tomatoes
- 1 red pepper (s)
- 285 g corn
- 200 g pickled cucumber (s)
- 200 g cheese (youn Gouda), in one piece
- 100 g mayonnaise
- 100 ml cream
- 50 ml vegetable stock
- 2 teaspoons curry powder
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Cook and rinse the forked spaghetti according to the instructions on the packet.
- Wash the cherry tomatoes, cut out the stem and cut in half. Wash, clean and dice the pepper. Drain the corn and pickles, then cut the cucumbers into slices. Debark the young Gouda and cut into sticks.
- Mix the cream with mayonnaise, vegetable stock and curry powder to a smooth mass and season with salt, pepper and sugar.
- Mix everything together and let it steep for 1 hour until eaten.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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