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Sorry, been busy. Lots of overtime at work, and when that happens it’s easier to revert to a tried-and-tested recipe (or Tesco’s new frozen Nut Roast*), rather than trying out something new and special. But I now have a couple of days off work! And therefore expect the experimentation to come thick and fast.

So stick Reef’s “Place Your Hands” on at high volume, and have chopping boards to the ready.  We’re doing oven-roast vegetables, courgette & potato & feta rosti, plus a simple yogurt dressing.

Originals courtesy of the ever-lovely Nigel Slater:

http://www.theguardian.com/lifeandstyle/2014/sep/14/late-summer-vegetable-recipes-nigel-slater

IMG_0752

*falls into the “tastes a bit like paxo stuffing but okay with some gravy slung over it” category.  Rather than the “tastes like sawdust” category which is generally the other option for ready-made nutroasts.  Hint: buy some chestnut puree and peanuts and make your own……

Roast Vegetables with Smoked Paprika

One courgette, sliced into chunks
One orange or yellow pepper, deseeded and sliced into chunks
One aubergine, sliced thinly widthways
Two cloves garlic, minced
Smoked paprika
Olive oil
Salt

 

Salt the aubergine slices, and place in a colander.  Leave for 30 minutes, then rinse thoroughly.

Heat the oven to medium high, and throw all the vegetables together in an oven-proof dish with a drizzle of olive oil and a sprinkle of paprika.

Bake uncovered in the oven until tender (around 35 minutes).

 

 
Potato, Courgette & Feta Rosti

One courgette
One potato
1/3 pack of feta, crumbled.
3 eggs, beaten
Black pepper
Salt
Basil

 

Grate the courgette, dust with salt and leave in a colander for 30 minutes.  Then squeeze to remove excess moisture.

Shred the potato.  Nigel suggests a mandolin grater.  I used a standard potato peeler and just kept peeling….

Heat water in a pan and boil the potato flakes for 5 minutes.  Drain, rinse with cold water until cool,  and pat dry with paper towel.

Mix the potatoes, courgettes, feta, pepper, basil and eggs.

Heat a capful of olive oil in a frying pan.

Take a handful of the mixture, squeeze to remove excess liquid then add the pan.  Smack into a flattish pancake shape with a fishslice.

Fry until golden brown on both sides.  Drain on kitchen towel and then serve with the roast veg and yogurt dressing.

 

Yogurt dressing

Half a large tub of low fat yogurt
Teaspoon of plain flour (use cornflour or chickpea flour if not available)
Dash of the following; olive oil, lemon juice, balsamic vinegar 
 

Mix the flour with the yogurt.  This will help prevent it curdling when you add the other ingredients.

Add the other ingredients and mix well. Chill briefly then use as dressing for the other two recipes above.  Preferably with Ash’s “Girl from Mars” blasting out from the speakers….

 

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  1. Pingback: PowerBrekkie | theanxiouscook

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