BBC Radio 6 Mary Ann Hobbs Show
|Potatoes Nicoise...a beautiful aromatic brunch|
The recipe is from one of my very first purchased vegan cook books...Leah Leneman's Easy Vegan Cooking. It uses leftover potatoes and is complimented by onions, garlic, olive and green peppers (Yes..I found a recipe in which green peppers are enjoyable! lol) and fresh tomatoes.
From the first mouthful...till the very last I was in food heaven. Comfort from the perfectly cooked potatoes, texture from the mix of veggies and the heady hit of flavours. It was delicious and I know this will be a regular brunch offering here.
Sadly it wasn't as great an experience for ML....who had a massive reaction to the beautiful aromas whilst cooking. So we are facing the fact that ML may have to also retire from kitchen duties. An immediate future of smoothies and salads seem to be a reality. Oh well.
Thanks goes out to Ms Leneman for a fantastic cook book and recipe...your recipes constantly satisfy and never let me down.
Potatoes Nicoise Serves 1-2
(Recipe from Easy Vegan Cooking/Leneman)
455g/1lb cooked potatoes
3 garlic cloves
4 tbs olive oil
1 small green pepper
4-6 ripe tomatoes
4 tbs finely chopped parsley
12 black olives
sea salt to personal preference
freshly ground black pepper
Chop the cooked potatoes in cubes
Chop the onions and garlic finely. Saute in the oil for a few minutes until just tender.
Cut the green pepper into thin slivers. Add to the pan for a minute or two.
Add the potatoes to the pan and cook for a few minutes, stirring frequently, until they begin to brown.
Skin and chop the tomatoes. Add to the pan together with the parsley, turn the heat up, and cook for 2-3 minutes longer.
Finely chop the olives. Stir into the potato mixture along with the seasonings. And serve.
ML NB: Potatoes never really browned up that much...a hint of browning happened..so don't waste a lot of time waiting for them to do so. And it was delish anyway...
Thanks for stopping by and I hope your Sunday is a relaxing and peaceful one....