Roast Potatoes and Tomatoes and Crispy green veges

8. Jun, 2015

These are easy and delicious side dishes to a roast meat.

Roast Potatoes.

Boil potatoes until cooked but firm. Then place on a baking tray and sprinkle with salt, cumin (jeera powder), paprika and thyme. Liberally pour over some olive oil and bake at 180deg celcius until crispy and browned on the outside. (about an hour).

Roast Tomatoes. 

Cut tomatoes in half. scoop out inner flesh. Place on a baking tray and sprinkle with salt, pepper and thyme or basil. pour over olive oil and bake at 180deg celcius for about 25 minutes.

Crispy Green Veg. 

I saw this on a cooking show on TV and tried it out. I added garlic and it was delicious!

I used brocolli, green beans and mangetout. Have a pot of boiling, salted water ready on the stove. Have a bowl of water with ice cubes ready as well. Cut the brocolli florets in half and immerse in boiling water for two minutes. Remove with a slotted spoon and place in ice water. This stops the cooking process and sets the green colour. Cut the ends off the green beans and drop in the boiling water for two minutes. Remove and place in ice water. Drop the mangetout in the boiling water for one minute. Remove and place in ice water. Drain the veges and keep aside ready to stirfry. Heat up a wok or large frypan. Add olive oil and two cloves of sliced garlic. Fry garlic for a few seconds-do not let the garlic turn brown. Add veges and stirfry until heated through. Serve and enjoy!