Tasty potato wedges

Here is something dead easy and a real treat too. Spicy potato wedges. Sometimes you need something that is simple to make, not too difficult when you get in from a hard days work. For me it is wedges, tasty and simple. I found this recipe on the Vegetarian Society website and I love it. They are great with burgers, sausages along side salads or infact anywhere you would have chips.
Why not experiment with the spices and adapt your own spicy wedges to your own taste.



Serves Four                                   Prep time 5 Mins                                Cook time 30 mins

Ingredients

• 4 large potatoes
• 2 tbsp oil
• 1 tbsp fine breadcrumbs
• Pinch of cayenne pepper
• Pinch of cumin
• 1/2 tsp paprika
• 1/2 tsp pepper
• 1/2 tsp dried thyme

Method

1. Heat oven to 220C / 425F / gas mark 7.

2. Wash potatoes and carefully slice them into wedges.

3. Place the oil into a small container and toss the potatoes in it.

4. Mix breadcrumbs, spices and herbs together and sprinkle onto the potatoes.

5. Toss the potatoes around again to ensure an even spicy coating.

6. Place potatoes on an oven tray and bake for 25 to 30 minutes.

Seedy salad

After a short time away from the blog I thought it was high time to get things back on track. Spreading the joy of vegetarian food is what we are about here at Cotswold Vegetarian so as it is summertime i thought i would give you a really tasty carrot salad that is dead easy to make, I found this one a few years ago on a recipe card that we got from Abel & Cole.If you’re craving fresh, clean healthy flavours, crave no more. This salad’s got it all. Grated carrot in a sweet, punchy, lively Asian citrus dressing. It’s a winner, and works great with beetroot instead of carrots too. I am sure you will love it.

Seedy, Spicy Carrot Salad  

Prep 15 mins - Zero cooking - Serves 2

Ingredients

• 4 carrots, coarsely grated
• A thumb of fresh ginger, finely grated
• 1 red chilli, deseeded and finely chopped or a pinch of chilli powder (more or less, to taste)
• 1 garlic clove, finely chopped
• 1 lemon or 2 limes, juice and zest
• A glug of olive oil
• A pinch of sea salt
• A drizzle of honey
• A large handful of sunflower and/or pumpkin seeds, toasted
• A large handful of fresh coriande

Method

1. Mix the carrots,ginger, chilli garlic & lemon or lime. drizzle in a glug of olive oil and a pinch of salt. Toss
2. Let the flavours mingle for at least 15 mins or up to overnight.
3. Taste. Add a drop of honey to soften the heat, if needed finish with toasted seeds and herbs. Gently mix and serve.