I love baking loads of veg. I know this sounds wierd, but I think it's particularly tasty. Basically, I cut up my veg of choice: pretty much anything, but normally carrots, potatoes, courgette(zucchini), aubergine, and onions, sometimes with added mushrooms or beetroot, or other exciting root vegetables; I put them on top of a tin-foil covered baking tray, and sprinkle a LOT of cumin, paprika and cayenne + a little celery salt over the top. Then I drizzle some olive oil over it, and put it in a hot oven until everything is squishy. I think it's really really tasty, although I'm not sure what protein I would have with it, normally I have sausages, or possibly a chop, and some spinach leaves with lemon juice.
It's also really nice if you put it in a salad bowl, with some lettuce leaves, a whole lot of lemon juice, some caraway seeds and a ton of pepper.
I am addicted to potato gratin, done the way my mum does it: slice some potatoes really thin, grate some strong cheese; in a dish layer potate and cheese layers, adding loads of pepper and herbe de provence or other seasoning at each layer. Then I beat together 2 eggs (for 2 of us, more if there are more people eating) and a small amount of milk, and pour it over the top, grate some cheese over the top, and into the oven. It does need to bake for ages, but when it's done it's all golden and puffy, and the potatoes are soft and tasty. In Nigel Slater's book, he adds anchovies to the mix, which I haven't tried, but could be delish. I really like his books, because they are chatty, and he awknowledges the need to swap ingredients, and to just be greedy for flavours. N.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
baggyeyes
(no subject)
Date: 2007-02-07 11:57 am (UTC)It's also really nice if you put it in a salad bowl, with some lettuce leaves, a whole lot of lemon juice, some caraway seeds and a ton of pepper.
I am addicted to potato gratin, done the way my mum does it: slice some potatoes really thin, grate some strong cheese; in a dish layer potate and cheese layers, adding loads of pepper and herbe de provence or other seasoning at each layer. Then I beat together 2 eggs (for 2 of us, more if there are more people eating) and a small amount of milk, and pour it over the top, grate some cheese over the top, and into the oven. It does need to bake for ages, but when it's done it's all golden and puffy, and the potatoes are soft and tasty. In Nigel Slater's book, he adds anchovies to the mix, which I haven't tried, but could be delish. I really like his books, because they are chatty, and he awknowledges the need to swap ingredients, and to just be greedy for flavours.
N.