A quick post from me, I’ll have to catch up with today’s posts lated.
I cooked all afternoon – with the aim of using up all the home grown veg that was piling up. I made rissoles (with hidden zucchini), a tray bake of veg with cumin (which used up all the button squash) and a huge pot of minestrone without pasta that used some on my zucchini and all of the peas and beans that I’d picked.
The reason I’m really posting is to provide a link to the yummiest thing I made today – the tray bake of veg with cumin seed – I’ve never made it before but I loved it and it will get many reruns in this house. If you like the flavour of cumin then I suspect this will hit the spot.
https://www.bbc.com/food/recipes/cumin-crusted_vegetables_96980
I’m sure it won’t be a surprise to most of you when I say I didn’t stick to the recipe (frankly I don’t think I’m capable of that). I used the veg I had to hand – red skinned potatoes, sweet potato, red onion and yellow button squash. I used the specified spices, but I omitted the mustard seeds and added some garlic salt.
The recipe called for boiling some veg, pan frying others and putting it all in a baking tray and roasting in. I mean seriously, I’m not dirtying that many pans for one tray of veg. So I started with the white and sweet potato, the spices and the oil – tossed it together in a large enamel baking dish and roasted it at 190C for 20 minutes. Then I added the onion gave it a stir and roasted another 20 minutes. Finally I added the quartered button squash and roasted for a final 30 minutes. It worked beautifully without all the other fuss. The best of the veg was definitely the sweet potato and the red onion – they helped to and extra flavour to the blander potato and squash. I can see this tray bake getting made often this winter – I can just imagine it with roasted or grilled tandoori chicken. Depending on the veg I use and the amount of oil, it could even work on a FD. I can just imagine it with cauliflower instead of the potatoes.
8:15 am
5 Jan 19