Bowes & Morley ~ Sick and Tired
Jack Johnson ~ Breakdown
Shakira ~ Did It Again
Ella & Louis ~ Can Anyone Explain?
Harry Connick Jr ~ Some Enchanted Evening
Skia Row ~ I Remember You
My Love can't resist a Buy Two for One offer. So this lead to me having a glut of new potatoes last weekend. Not the worse thing to have a glut of, I know. But after I had made the Turkish Style Aubergine & New Potato dish and used them in a few soup recipes...I still had a good pile of them. So I turned to a cookbook I love and often turn to when I potatoes to use up and wasn't let down this time either. Linda Majzlik's wonderful cook book A Vegan Taste of Eastern Europe.
This recipe I found in the Accompaniments section. I know Linda expected it to be a side dish but (with the potato mountain sat on kitchen side! lol) I felt it could easily serve as a main dish. Thankfully we love new potatoes lol. It was a very simple recipe and came together very easily. The results were succulent potatoes in a not too rich, spicy sauce. I would maybe take off the foil lid for a further 5-10 minutes next time for a slight crispiness on them.
My Love offered to take the photo for this as I was fading a little come dinner time. So thank you...
(Recipe from A Vegan Taste of Eatern Europe/Majzlik)
1 1/2 lb potatoes, peeled and diced (I left the skins on ~R~)
6oz tomatoes, skinned and chopped
4oz green pepper, chopped
1 small onion, peeled and finely chopped
1 garlic clove, crushed
1 dsp veggie oil
1 dsp tomato paste
1 tsp paprika
1/4 tsp caraway seeds
2 tbsp water
finely chopped fresh parsley
Heat the oil and fry the green pepper, onion and garlic until soft. Put in the tomatoes, tomato paste, paprika, caraway seeds and water and season with black pepper, stir well and cook gently for 3 minutes. Boil the potatoes until just done, then drain and add. Stir to combine. Spoon into a baking dish, cover with foil and bake in a preheated oven at 180'C/350'F/Gas Mark 4 for 20 minutes. Garnish with chopped parsley and serve.