How do I introduce this recipe? One of my favourite snacks, they can be served with pretty much any dip, and have a killer crunch. Give it up for the easiest and crunchiest wedges!
Ingredients
4 large baking potatoes (about 1½ kg)
¼ cup vegetable oil (less if you're trying to be health conscious)
1 tbsp salt
2 tbsp fresh, chopped rosemary (or dried, crushed)
1 tsp crushed red chillie flakes (optional)
One or more of the following (totally optional):
Crushed dried mint
Coriander
Thyme
(Mixed) Italian herbs
Lemon juice
Lemon zest
Cumin
Method
1. Preheat oven to 230ºC/Gas 8/450ºF. Cover baking tray with baking paper.
2. Cut each potato into wedges, leaving the skins on (noting that the smaller your wedges, the shorter the cooking time).
3. Arrange in one layer on baking tray and bake for about 45 minutes, until tender and crisp. If necessary (depending on your oven), check about half-way into the cooking time and turn over the wedges for even cooking and crisping)
4. Serve hot with your favorite dip(s)!
If you try this recipe, let us know how it turned out in the comments below! What method works best for you to get that super crunch? Special seasoning secrets? We'd love to hear from you!
Wednesday, 20 June 2012
Sunday, 8 April 2012
Cheesy Broccoli Soup
A delicious, warm soup, ideal for those days when you just want to curl up with a cup of hot soup and a good book.
Ingredients
1 ½ cup chopped broccoli
¼ cup chopped onions
1 cup (250 mL) vegetable stock
2 cups (500 mL) milk
2 tbsp cornstarch
¼ tsp dry thyme
¼ cup shredded swiss cheese
Salt
Pepper
Method
1. Bring vegetables and stock to boil, reduce heat, cover and cook until vegetables are tender.
2. In a bowl, combine milk, cornstarch, thyme, salt and pepper. Add to the cooked vegetables.
3. Cook, stirring constantly, until thickened and bubbly. Cook for a further minute.
4. Remove from heat. Add cheese and stir until it melts into the soup.
I love that this soup has chunks of veggies here and there, but for the particularly fussy hater of healthy greens, you could blend the soup to disguise the presence of the broccoli. You could also add celery, carrots and various other veggies to the soup. Croutons also make a nice, crunchy addition.
What are some other variations? If you've tried this recipe, let us know what you think or it!
Ingredients
1 ½ cup chopped broccoli
¼ cup chopped onions
1 cup (250 mL) vegetable stock
2 cups (500 mL) milk
2 tbsp cornstarch
¼ tsp dry thyme
¼ cup shredded swiss cheese
Salt
Pepper
Method
1. Bring vegetables and stock to boil, reduce heat, cover and cook until vegetables are tender.
2. In a bowl, combine milk, cornstarch, thyme, salt and pepper. Add to the cooked vegetables.
3. Cook, stirring constantly, until thickened and bubbly. Cook for a further minute.
4. Remove from heat. Add cheese and stir until it melts into the soup.
I love that this soup has chunks of veggies here and there, but for the particularly fussy hater of healthy greens, you could blend the soup to disguise the presence of the broccoli. You could also add celery, carrots and various other veggies to the soup. Croutons also make a nice, crunchy addition.
What are some other variations? If you've tried this recipe, let us know what you think or it!
Sunday, 1 April 2012
Lentil Salad
A quick recipe, sans exact measurements, because most of the ingredients are to be added "according to taste". Enjoy!
Ingredients
Canned lentils, drained and rinsed (or freshly cooked lentils, if you'd prefer)
Red onion, finely chopped (to about the size of the lentils)
Very finely chopped red capsicum
A squeeze of fresh lemon juice
A drizzle of extra virgin olive oil
Salt
Freshly cracked black pepper
A small-medium pinch of ground cumin
A whole heap of roughly chopped coriander
Method
Literally, all there is to do, is toss it all together.
Roast pumpkin makes a great addition to this recipe. Basically any pulse would make a fine replacement for the lentils.
Ingredients
Canned lentils, drained and rinsed (or freshly cooked lentils, if you'd prefer)
Red onion, finely chopped (to about the size of the lentils)
Very finely chopped red capsicum
A squeeze of fresh lemon juice
A drizzle of extra virgin olive oil
Salt
Freshly cracked black pepper
A small-medium pinch of ground cumin
A whole heap of roughly chopped coriander
Method
Literally, all there is to do, is toss it all together.
Roast pumpkin makes a great addition to this recipe. Basically any pulse would make a fine replacement for the lentils.
Wednesday, 28 March 2012
Cucumber Raita
Often served as an accompaniment to papad as a starter in Indian restaurants, it is traditionally served as a refreshing side dish. Delish relish!
Ingredients
Cucumbers (finely diced, or grated)
Yoghurt
Mint
Salt
Tiny bit of sugar
Ground (or whole) cumin
Ground coriander seeds
Method
Once again, a simple case of tossing all the ingredients together, in proportions according to taste.
The possible variations on this recipe are near endless (as demonstrated by this wiki article, for those of you who are interested in the origins and etymology of 'raita'), but one of my favorites is to add some very finely diced red onion. Another brilliant one suggested by one of my mother's friends is to add roughly chopped roasted peanuts.
What alterations on this recipe have worked for you? As always, we'd love to hear from you!
Ingredients
Cucumbers (finely diced, or grated)
Yoghurt
Mint
Salt
Tiny bit of sugar
Ground (or whole) cumin
Ground coriander seeds
Method
Once again, a simple case of tossing all the ingredients together, in proportions according to taste.
The possible variations on this recipe are near endless (as demonstrated by this wiki article, for those of you who are interested in the origins and etymology of 'raita'), but one of my favorites is to add some very finely diced red onion. Another brilliant one suggested by one of my mother's friends is to add roughly chopped roasted peanuts.
What alterations on this recipe have worked for you? As always, we'd love to hear from you!
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