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!
As promised, here is a healthy-ish snack (‘healthy’ because it is full of oats and nuts which give nice slow-release energy, ‘-ish’ because of the sugar!); it is based on a flapjack recipe but is slightly different every time (like the leftovers soup!) because it uses up odds & sods in my baking cupboard. So, not only is it healthy-ish but it is also pretty cheap and helps with the tidying up!
In this version I included prunes, pine kernels and the tail-end of some muesli; as mentioned previously I am not very good at breakfast so this recipe is rather good for using up cereal which I haven’t managed to get through.
- 6 oz /175g Soft Dark Brown Sugar
- 6 oz /175g Butter or margerine
- 1 ½ dessert-spoons Golden Syrup
- 9 oz /250g Oats
- 1 teaspoon Ground Ginger
- 2 tablespoons Dried Fruit and Nuts
The fruit and nuts can be pretty much anything you like; the joy of this recipe is that if you already have a few baking ingredients you don’t need to go shopping because you can use whatever dried fruit & nuts you happen to have in the cupboard. My particular favourite combination is date and walnut; however I have also been known to add sunflower seeds, pecans, crystallised ginger or, as in this example, prunes and pine kernels.
If you have cereal such as muesli that you want to use up I would suggest that you substitute it for about 1/3 of the oats; you may find that you need to then add a few more oats (~ a tablespoon) at the end so that the mixture isn’t too gooey.
Preheat the oven to 150oC. Line a 11″ x 7″ tin (or similar) with greaseproof paper.
Put the butter, syrup, sugar and ginger into a large saucepan and melt slowly over a low heat. When completely melted stir in all of the dry ingredients.
Transfer to the lined tin and bake in the centre of the oven for 40 – 45 minutes.
Lick the spoon.
Remove from the oven and let it cool in the tin for about 10 minutes before transferring it, still on the greaseproof paper, to a cooling rack. While it is still warm take a knife and score it into portions to make it easier to break up later on.