Creamy Spinach & garlic roast potatoes

It is as tasty as it looks

Dinner for 2

 

Ingredients:

• 

  Ingredients

  150ml Alpro cream
• 1 medium carrot
• 200g bag of spinach
• 2 white shallots
• 6 small potatoes
• 50g soya mince
• 2 garlic cloves
• 4 Brazil nuts
• 1 spring onion
• Salt & Pepper
• Groundnut oil.

Prep:

All chopped and ready to go!

Rehydrate the mincemeat in boiling water for 10 minutes, then sieve and set aside.

Wash the spinach and set aside.
Parboil the potatoes in salty water and halve them.
Peel and chop the carrot, garlic, shallots & spring onion. Keep them separated and leave aside.
Grate the Brazil nuts.

Method:

Preheat the oven at 180C.

Boiled and seasoned potatoes

In an oven dish, place the halved precooked potatoes with 1 chopped garlic and spring onion, a pinch of salt and 1 table spoon of groundnut oil. Toss to mix well. Place the potatoes face down in the dish then, using the potatoes masher press the potatoes down to mash them a bit. Place in the oven for about 10-15 until they start crisp.

In the meantime, in a hot pan with 2 table spoons of groundnut oil, fry the shallots until brown, add the mincemeat with salt, pepper 

Roasted potatoes

& garlic.  Stir until the mince starts to crisp. Now add the chopped carrot. Hope fully the latter has been chopped thinly enough not to take too long to soften. In this case, it took about 2 minutes. As all that starts to brown it adds flavour to the dish.

Now add the grated Brazil nut and the cream. Leave to simmer for about 3-5 minutes then, stir in the spinach, adjust the seasoning and leave to soften for about 2 minutes.

All this shouldn’t take more that 10-12 minutes and the potatoes should be ready by then. Serve.

Serving suggestion

This dish is the worst nightmare of a person with nuts allergies make sure none of them is around.

Enjoy!

See you next week!

 

 

 

Old carrots second life. Sauce, dip, spread.



Sauce, Dips, Spread in ramekins

This is something I often do when I have not had the time to use the vegetables purchased in my monthly shopping.

Can you tell I have raided the fridge?

Using vegetables this way is great because it give them almost a second life and the bins are starved!

 

Ingredients:
·         500g carrots
·         100 onion
·         10g spring onion
·         1 pepper (optional)
·         6 spoons vegetable oil
·         1 fresh tomato
·         Salt & Herbes de Provences

Method:

Just peel rinse and chop everything. Place the onion, pepper, carrots, spring onion and tomato in a blender with just about 10 ml of water. Blend until very fine. But not liquid. Like on the photo.

In a sauce pan, heat about 6 tablespoons of oil, carefully empty the content of the blender in the pan, add salt and Herbes de Provences. Stir and cover the pan so the ingredients would cook though for 5-7 minutes. That is the first stage.

blended ingredients

At this stage, this carrots mix can be used as a spread for sandwiches as they need a bit of moisture. This spread will keep for 3 days.

The mix can also be used as a dip on a platter. If this is the way it is intended to be used, add Alpro single cream, leave to cook for another 2-3 minutes. Leave to cool before serving. Mine here is served with homemade crisps (recipe of crisps in the next post).

The one with the cream

If it is going to be used for pan fired red meats or warm dishes, instead of using cream, use mustard oil or any other spiced oil then spread on the meat either before serving or before frying.

If using it as a sauce, first fry some chopped onions before adding the content of the blender. Leave to simmer and dry completely before adding 100 ml of vegan stock and cook down to the constitution wanted. Here the carrot are used on a salad served with a warm steak Hache (mince beef steak).

 



The one with mustard oil



The spread

End of January sandwich all leftovers #skint

Skint? make your own (burnt) crisps

 

Used in a main meal - see last week's post

Voila!  Now go create and send me pics of what your have done with your old carrots!

 

Here is the collection: Carrots dip, spread, sauce…

Tip: if your carrots are shrivelled up and wrinkled, soak into fresh water to rehydrate. After an hour, the will look plumb and revived!

C Ya next time!