simply fresh recipe
6 large potatoes (whole), par-boiled for about 20-25 minutes
125 g Medi Deli Casablanca Pesto6 T (90 ml) extra virgin olive oil
salt flakes and freshly ground black pepper
175 ml plain yogurt
half a punnet of fresh coriander leaves (about 15 g)
1 Slice par-boiled potatoes into large wedges.
2 Mix pesto and olive oil well, then drizzle over potatoes and toss to coat well. Don’t worry if potatoes break apart a little bit.
3 Season coated potatoes well with salt and pepper, then place in a pre-heated oven at 200 C for 15-20 minutes, or until browned on the edges. Serve hot with coriander dressing.
4 For coriander yogurt dressing: chop the coriander leaves finely, then mix with the yogurt and season with salt and pepper.
|so true- love this.|
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He's 101 and she's 97, and have been married 80 years.
6 ounces spumanti, Astt, to taste
1 ounce peach schnapps, to taste
frozen peaches, sliced
1. Add a few frozen peach slices and liquor to blender and puree. The mixture should be taking on a slushy type texture.
2. Taste and add more liquor or peaches as needed. Add ice and continue to blend until a nice frozen texture is acquired. Pour into glasses and garnish with peaches.