For 2 portions:-
4 medium potatoes
1 large scallion finely chopped (include the green part)
1 fat clove of garlic
Good olive oil
Tasty stock powder (marigold or klaarsuppe)
Microwave or boil the potatoes whole until just cooked but still firm. Cut into bite sized chunks.
Heat the oil until smoking hot in a sauté pan then add the potatoes and sauté until golden. Remove and set aside.
In the same pan, add more oil and when hot add the scallion and finely chopped garlic. Fry until soft then sprinkle with the stock powder & mix.
Add the potatoes and reheat, mixing well.
Season with salt , stir and serve.
Delicious! Goes brilliantly with fried eggs.
Invented by Lynne Joyce on 03.05.2011.
Plenty good, flavoursome olive oil
1 white onion finely chopped
2 sticks celery finely chopped
4 fat cloves of garlic very finely chopped
1 aubergine diced
2 courgettes diced
4-6 fresh plum tomatoes (4 if they are large, 6 if they are small, cut into quarters or eighths according to size
1/2 red + 1/2 green (preferably pointy) pepper finely chopped
2 tbsp green peppercorns very finely chopped
1 tbsp veg stock powder or Klaarsuppe powder
2 tbsp sweet paprika
Salt to taste
2tbsp finely chopped, flat-leaved parsley
Using a large saute pan, fry the onion and celery in plenty oil until they are beginning to soften. Add the garlic, aubergine, courgettes, tomatoes & peppers and cook slowly until you have a soft vegetable stew. Stir in the veg stock powder, the sweet paprika, salt and chopped green peppercorns and taste for seasoning. Adjust accordingly, simmer until the dish is heated through.
Serve sprinkled with the parsley and enjoy. Can be used with pasta, rice or even baked potatoes as a vegatarian main course, or served as an accompaniment to meat or fish.