Poppy bakes...
- Preheat oven to 190ºC.
- Add
1.5kg Royal Blue potatoes, peeled, chopped, rinsed to a large saucepan.
- Cover with
filtered water and
pinch of celtic sea salt; and parboil for 8 minutes.
- Drain into a colander to steam dry for 3 minutes.
- Shake colander to fluff up potatoes and place on a baking tray.
- Drizzle
coconut oil over and season with
celtic sea salt and cracked black pepper, toss to coat and roast for 30 minutes. (You can pause before roasting and pop in fridge until ready to cook).
- Using a potato masher, squash each potato.
- In a small bowl stir together
3 tablespoons coconut oil,
bulb of garlic, smashed,
splash of red wine vinegar and
bunch of rosemary and pour over potatoes, putting back in the oven for another 40 minutes.
Serves 2-4
This dish goes really well with a good cut of fillet steak. If you aren't serving it with anything else except a protein, it is enough for 2 people; but as a side to accompany other dishes, it can serve 4. For a vegetarian or lighter option, try serving it with brown rice or quinoa.
Poppy cooks…
- Cut
cauliflower into florets and place on a baking tray.
- Preheat oven to 210˚C.
- Toss cauliflower with
olive oil and
celtic sea salt and cracked black pepper. Place in oven for 45 minutes.
- Saute
2 onions, sliced with
1 teaspoon balsamic vinegar until caramelised.
- Combine onion with cauliflower and serve.
Serves 6
- Cut
3 sweet potatoes in half lengthways, lay on a baking tray, drizzle with
olive oil, season with
celtic sea salt + cracked black pepper and roast in a 180˚ oven for 1 hour
- In a medium pot, cook
1 cup quinoa (you can use white quinoa, red quinoa, or a mixture of both) in
2 cups vegetable stock and set aside
- Saute
diced onion in
olive oil
- Add
4 cups chopped kale (about half a bunch) and
1/4 cup dried cranberries and sauté until kale is soft
- Stir through cooked quinoa and scoop mixture onto cooked sweet potato halves
