In (partial) obedience to a 10-year old who has the measure of me…
New potatoes (as many as you want to eat!)
1 small onion
Other dried herbs (I used some ‘Hierbas provenzales’ which my parents brought back for me from Mallorca)
2 tablespoons of coconut yoghurt
1 clove garlic, crushed
1 teaspoon cayenne pepper
1/3 teaspoon salt
Preheat the oven to 200oC.
Chop the onion into quarters and the potatoes in half. Put in a small roasting tin with oil, cumin seeds, mustard seeds and herbs and roast for approx 20 minutes.
Put the coconut yoghurt in a small bowl and mix in the garlic, cayenne pepper and salt. If you don’t like things too spicy, add a little bit of cayenne pepper at a time, tasting in between.
Serve in a couple of bowls in the centre of the table with a fork per person. Dip the potatoes into the yoghurt dip, making sure to fight over the last one. Enjoy with a Friday glass of wine!
I will make soup later, thereby abiding by the above instructions. The soup will be pretty similar to the carrot, lentil and cider recipe shared previously, although I may substitute white wine in for the cider so as to more fully do as I have been told by said 10 year -old.
Happy Friday everyone!
p.s. In case you were wondering, the coconut yoghurt was gifted to me by a friend who brought me a pudding when she came to dinner. No cheating!