Herb Roasted Chat Potatoes- Vegan Mofo Day 31

 

I had planned to go out with something amazing like vegan and gluten free macarons, but unfortunately we followed this recipe and it was a complete failure. So instead I'm going to write about a simple but great recipe. I can get all caught up in new ingredients, fancy recipes and different cuisines that I forget that sometimes the simplest dishes are the best. This side dish is a perfect example. Great comfort food that makes you want to ignore you main dish and just eat the whole lot yourself.

Herb Roasted Chat Potatoes inspired by Jamie Oliver's dish

1kg Chat Potatoes
1 tablespoon olive oil
1 and 1/2 teaspoon and chilli flakes

2 Teaspoon dried thyme

1/2 teaspoon smoked paprika

Salt and Pepper to Taste

 

Wash your potatoes and parboil until almost tender. When done, drain them, add olive oi, salt, pepper and herbs.

Preheat the oven to 220ºC/425ºF/gas 7. Put the potatoes in a roasting tray and cook in the oven for 25 minutes until golden.

I have managed to post every day for the whole month, with the help of Toby who posted 4 posts to my 29, but who is counting? We have made all sorts of new things like chamomile ice cream, sour cherry ripe bites, microwave mug cake, salted caramel truffles, tawainese marinated tofu  and home made soy yogurt.

I've come across so many new blogs and bookmarked so many recipes and just loved the whole sense of community with vegan mofo. I'm a tad exhausted though and I'm still a bit behind with reading some of the blogs, so will try to keep commenting afterwards but am now going to take at least a few days off blogging to rest and make some repeat classics.

   P.S: it says this post was by Toby, but it was by me, ohhps- K

 

I had planned to go out with something amazing like vegan and gluten free macarons, but unfortunately we followed this recipe and it was a complete failure. So instead I'm going to write about a simple but great recipe. I can get all caught up in new ingredients, fancy recipes and different cuisines that I forget that sometimes the simplest dishes are the best. This side dish is a perfect example. Great comfort food that makes you want to ignore you main dish and just eat the whole lot yourself.

Herb Roasted Chat Potatoes inspired by Jamie Oliver's dish

1kg Chat Potatoes
1 tablespoon olive oil
1 and 1/2 teaspoon and chilli flakes

2 Teaspoon dried thyme

1/2 teaspoon smoked paprika

Salt and Pepper to Taste

 

Wash your potatoes and parboil until almost tender. When done, drain them, add olive oi, salt, pepper and herbs.

Preheat the oven to 220ºC/425ºF/gas 7. Put the potatoes in a roasting tray and cook in the oven for 25 minutes until golden.

I have managed to post every day for the whole month, with the help of Toby who posted 4 posts to my 29, but who is counting? We have made all sorts of new things like chamomile ice cream, sour cherry ripe bites, microwave mug cake, salted caramel truffles, tawainese marinated tofu  and home made soy yogurt.

I've come across so many new blogs and bookmarked so many recipes and just loved the whole sense of community with vegan mofo. I'm a tad exhausted though and I'm still a bit behind with reading some of the blogs, so will try to keep commenting afterwards but am now going to take at least a few days off blogging to rest and make some repeat classics.

   P.S: it says this post was by Toby, but it was by me, ohhps- K

reade more... Résuméabuiyad

Lentil Soup Inspired Salad

That's not the real name but this salad kind of reminds me of my favourite lentil soup. This is actually based around a Neil Perry recipe called goat cheese, lentil and potato salad but we made quite a few alterations.  We used potatoes from our friend's Troy and Bec's garden, thanks guys!

Lentil Potato Salad
   

•  3 cans of brown lentils, drained
•  8 small potatoes (I'm really not sure about the amount), peeled and cut into 1/2-inch pieces
•  5 small tomatoes, chopped
•  1/4 cup finely chopped mint (from our garden, yay!)
•  1/8 cup garlic chives
•  3-4 Tablespoons of dijon mustard
•  1/8 cup cheddar cheezly (optional)
•  Praise Fat Free Mayo (optional)
• Salt and pepper to taste

Directions

        In a medium saucepan, cover the potatoes with cold water and bring to a boil. Cook over moderately high heat until the potatoes are tender, about 10 minutes. Drain very well and add to the lentils and remaining ingredients.  Serve at once.

Serves 4-5 (Toby eats large portions).

This was pretty easy to make, really filling and was a tasty option on a summer day. Besides I love one bowl meals. Feel free to use different herbs and/or increase the amount, the original recipe asked for mint and parsley. I think the flavour of the cheezly kind of gets lost so would suggest skipping it or just serve it on top.  Toby enjoyed this without mayo, whereas I couldn't help myself. We had this on Sunday and then had the rest for leftovers on Monday, but some of the flavour was lost the following day so I suggest serving it immediately.

That's not the real name but this salad kind of reminds me of my favourite lentil soup. This is actually based around a Neil Perry recipe called goat cheese, lentil and potato salad but we made quite a few alterations.  We used potatoes from our friend's Troy and Bec's garden, thanks guys!

Lentil Potato Salad
   

•  3 cans of brown lentils, drained
•  8 small potatoes (I'm really not sure about the amount), peeled and cut into 1/2-inch pieces
•  5 small tomatoes, chopped
•  1/4 cup finely chopped mint (from our garden, yay!)
•  1/8 cup garlic chives
•  3-4 Tablespoons of dijon mustard
•  1/8 cup cheddar cheezly (optional)
•  Praise Fat Free Mayo (optional)
• Salt and pepper to taste

Directions

        In a medium saucepan, cover the potatoes with cold water and bring to a boil. Cook over moderately high heat until the potatoes are tender, about 10 minutes. Drain very well and add to the lentils and remaining ingredients.  Serve at once.

Serves 4-5 (Toby eats large portions).

This was pretty easy to make, really filling and was a tasty option on a summer day. Besides I love one bowl meals. Feel free to use different herbs and/or increase the amount, the original recipe asked for mint and parsley. I think the flavour of the cheezly kind of gets lost so would suggest skipping it or just serve it on top.  Toby enjoyed this without mayo, whereas I couldn't help myself. We had this on Sunday and then had the rest for leftovers on Monday, but some of the flavour was lost the following day so I suggest serving it immediately.

reade more... Résuméabuiyad