Monthly Archives: July 2012

CHIPS.

 

Soooo chips.  As a child, it was all about chips. At a restaurant, I would always have chips. I was that annoying child at a very reputable restaurant…getting just a plate of chips.

Now I have to admit now, that these were not for me. These were for my dad.  My overdosing on chips as a child has meant that I don’t really eat them these days (it’s the same with crisps and juice). I also see little point in having white potato, when you could have sweet potato, whose complex carbohydrates are much more preferable. But my dad doesn’t like sweet potato.

But of course I had a try of these potatoes, as I do with all my dad’s veggie friendly accompaniments, and they were delish.ous.

 

What I love the most about them is that they’re just SO  FRICKEN EASY.

Ingredients-serves 2

-4 large king edward potatoes, around 600g

-2 tbsp oil

-1 tsp salt

-1 tsp dried oregano

Method

-Pre heat oven to gas mark 7, 220 c.

-Chop your potatoes in to chip shapes. This involves chopping potatoes in half lengthways, and then halving each half. And then chopping each sigment into thirds. If that doesn’t make sense, just use your initiative.

-Place potatoes on a baking dish, pour over oil, salt and oregano and stir together thoroughly to make sure all potatoes are covered.

-Place in the oven, for about 50 minutes, or until the potatoes are brown on the outside, and when you poke a fork through a chip it is soft.

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Filed under Store Cupboard, Vegan, Vegetarian

Summer Greens Salad.


YEAHHH, it’s soooo hottt!! It was about 28 degrees today here in London, which is terrific because I love the heat. Bake bake bake. I would make some sort joke about Olympics and me being BRONZE, but I’m just a bit too overheated to think of something witty enough. I just came back last week from 2 weeks in Bordeaux with my family, it was lovely. The weather was intermittent, but I guess that is what happens when you go at the beginning of July (my dad’s choice, it was evidently cheaper and he didn’t wanna miss the Olympics). Because of the less than great weather, this hot spell in England is SO welcome. It’s that type of heat that really hits you when you leave the house. Stifling I think is the word.

SO, because of the sudden upsurge in temperature, I really wanted something all fresh and healthy and themed. ‘Themed’ as in green.

Gorgeous and green! Just add a bit of french dressing and there you have a suitable, filling lunch or dinner.

Ingredients-serves 4

-1 cup of frozen peas

-1 cup of soya  beans

-1 cup bulgar wheat

-2 courgettes, sliced into medallions

-1 stick of celery, chopped

-about 4 inches of cucumber, chopped

-Mixed herbs

-salt and pepper

-2-3 tbsp olive oil

Dressing

-3/4 cup of olive oil

-1/2 cup of white wine vinegar

-2 tsp honey

-1 tsp french grain mustard

Method

-Put all your raw ingredients into a salad bowl.

-Cook your soya beans and peas in the same sauce pan in boiling water for 3 minutes. Drain and put in the salad bowl.

-Cook your bulgar wheat according to packet instructions, and add to the salad bowl when cooked.

-Whilst your bulgar is cooking, fry your courgette medallions in the olive oil and mixed herbs. About 7 minutes on one side, and then 4 minutes on the other side should do. Make sure they’re browned off and add to the salad bowl.

-I saved the frying oil and used some of it to make the dressing, but you don’t have to. To make the dressing, simply mix all the dressing ingredients together and pour over the salad.

-DONE!

Note, this would be delicious with feta.

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Filed under Grains, Vegan, Vegetarian

Cooking Up My Bookmarks: Sun-blushed tomatoes

Lots of tomatoes. Beautiful beautiful tomatoes. We’ve had this enormous surplus of cherry tomatoes. On the online shop each week (not my choice, I love supermarkets), we always order more cherry tomatoes, so when the new shop arrives no one wants to eat tomatoes that are more than a week old. Fair enough. But we literally had about 3 punnets not in use. THUS we had 4 punnets of cherry tomatoes that needed eating. I happily eat them in a salad, and these cherry toms are very nice raw. But comon, everyone loves tomatoes (more?) when they’re cooked.

So while using tomatoes liberally in all types of salad, I’ve been doing various ‘roasting’ recipes. I did these Super Saver Roast Tomatoes, but I also saw this recipe from Culinary Travels and added it to my bookmarks. So when we were inundated with these cherry tomatoes, I decided to cook another bookmark.

(Halfway through cooking)

Ingredients

-500g cherry tomatoes

-2 tbsp olive oil

-1 tsp sugar

-1 tsp salt

-A few sprigs of fresh thyme and a small handful of basil leaves

Method

-Preheat oven to 140 c. and line a baking tray with greaseproof paper.

-Chop each tomato in half, and put in a bowl with the rest of the ingredients and mix together.

-Take the tomatoes and place them sliced side up on the baking paper. Pour the oil etc. from the bowl over the tomatoes.

– Put in the oven for 2-3 hours, until started to shrivel but still quite plump. Leave to cool, and store in a jar. Submerge with oil.


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Filed under Italian, Mediterranean, Vegan, Vegetarian