A tapas dish from Spain, this is Navzer’s version, served on a cold Vancouver evening, quite the shining star among an abundance of delish platters.
- potatoes with skin, in small pieces, or small potatoes halved
- olive oil
- any hot sauce
- paprika or crushed red chili flakes
- chopped garlic, about 4 to 5 cloves
- squeeze of lemon juice
- 1 tomato, pureed
- dash of ketchup
- chorizo or spicy Italian sausages, chopped, pan fried and kept aside
Tomato Sauce / Paste
Crushed Red Pepper Flakes
- Boil potatoes in a pan of salted water, till almost done.
- Drain and cool.
- Toss the potatoes in a couple of tablespoons of olive oil, bake for 35 minutes till browned, edges crisp.
- Separately, mix 3 tbsp mayo, hot sauce to taste, paprika, chopped garlic, lemon juice and pureed tomato along with a dash of ketchup (for tang).
When the potatoes are slightly cooled, toss with the sauce/dressing and stir in the fried sausages.
Good both hot and cold, absolutely delicious in fact.
Images off the web, with thanks.
… to go with dosas … crisp dosas and this piquant accompaniment …
- 1 tomato
- 2 big onions
- a knob of ginger, about a cm all round
- 1 clove garlic
- 2 to 3 sprigs fresh coriander
- curry leaves
Fry all of the above in a bit of oil, cool a bit and grind to a paste.
- 1/2 to 1 tsp mustard seeds
- 1/2 to 1 tsp cumin seeds
- curry leaves
In hot oil, sputter the above in the order listed, pour over the ground mixture.
Ready to go !
Pix borrowed off the web.
A reprise of an earlier meal, but better each time, and the pictures speak for themselves !!
Mango & Kiwi Salad
Herbed Mozarella with Beef tomatoes and Basil
Photographs by A Thomas except pix of mango sorbet, borrowed from http://www.babble.com
Came across this recipe by Chef Reynaldo Arriola of Halia Restaurant in Singapore. Haven’t tried it, but reads delicious and sounds healthy !
Vine-ripened tomatoes have the perfect balance of sugars and acids, as well as flavour. Teamed with ripe mango and avocado, and just a dash of seasoning … sounds mmmm.
1 vine-ripened tomato, blanched, peeled, de-seeded and diced, mixed with 1 tbsp extra virgin olive oil
1/2 ripe avocado, diced, mixed with 2 tbsp extra virgin olive oil
3 tbsp extra virgin olive oil, plus extra for drizzling
2 slices each of green and yellow courgettes, blanched
1/2 stalk chive, chopped (optional)
1 sprig chevril for garnish (optional)
- Keep all ingredients separate. Season tomatoes and avocados with salt and pepper.
- In a round glass mould (or individual glass ramekins), place tomatoes at the bottom, then the avocados and top with the mangoes.
- Garnish with the courgette slices on the side, chives and chevril. Drizzle a bit of olive oil over it.
Add spice to your breakfast !
“Egg whites are recommended in most diets and I go nuts trying to think up new ways of making them interesting. I recently tried this version of the classic french toast. I call it Masala Toast. It’s easy.” – K
3 egg whites, beaten well
Half a small onion, chopped
A small tomato chopped
Some coriander, chopped
A pinch of chili powder
Salt to taste
2 slices brown bread
- Fry onions to a light brown in very little olive oil. Keep aside.
- Mix salt, chili powder, onion, tomatoes and coriander to egg whites.
- Cut the bread into 2 halves, i.e. triangles.
- Heat one teaspoon of olive oil in a pan.
- Dip one triangle into the egg mixture. When soaked well, drop into the pan. Spoon some of the onion mixture on to the top.
- Let it cook on a slow flame for some time and when the egg looks set, flip it over carefully and cook the other side.
- When it is cooked, slide onto your plate and enjoy.
- Repeat with the other triangle of bread.
Tip : Cook on a low flame – you will need less oil.
Picture borrowed from http://www.builtlean.com/2010/10/12/top-10-fat-loss-foods/. This is a great article as well – Top 10 Fat Loss foods.