Oh Ho Ho.. she's lost the plot completely! For she skipped back home, truthfully 'trundled' would be a more accurate word, carrying 12 oranges, 2 fennel bulbs and 10 kiwi fruits in her woven basket.
Why was she 'skipping'? Because, despite having eaten all manner of things like a large helping of ravioli limone and panna cotta at lunch with Patrick and two slices of toast every day last week plus other goodly things that slipped down her gullet on a daily basis, she lost another lb last week!
HeeHee, she's now down to 9 stone 11lbs aka 137lbs. Her gastroenterologist and his team will be struck dumb! She hasn't seen them since last October, or thereabouts, and she's shrunk a 'bit' since then.
And so, because she's feeling generous.. here is an amazingly delicious recipe for potato chips, fat ones, not those awful skinny things, with a divine sauce (which you can make as hot or not as you please) to dip them into.. drool on Dear Readers.. for it's delicious.
You'll need:
Your oven preheated to 200c / Fan 180c / Gas mark 6.
1kg of floury potatoes, King Edwards or Maris Pipers. Peeled, cut into thick chips.
Vegetable oil.
Sea Salt.
Baking tray.
A basket or bowl lined with paper to keep the chips hot.
For the curry sauce.
1 large onion roughly chopped.
2 cloves of garlic crushed.
2cm of ginger root, peeled and grated.
1 tspful of curry powder.. which heat of curry powder depends on your taste buds!
400g chopped tomatoes.
4 tbsp of vegetable stock.
2 tbsp of caster sugar.
Small handful of both fresh coriander and mint.
3 tbsp of fat free fromage frais.
How to do it:
CHIPS:
Cook the chips in lightly salted boiling water over a high heat for 5 minutes.
Drain well and return to the pan and shake to roughen up,the edges.
Spray a baking tray with a small amount of vegetable oil.
Tip the chips into the pan and spray the chips with vegetable oil.
Cook in the oven for 20-25 minutes, turning occasionally.
SAUCE:
Into a saucepan put a little vegetable oil over a medium heat.
Add the onion and garlic and cook until soft but not brown.
Add the ginger and cook for a further 2 minutes.
Then add curry powder, again cook for a further 1or 2 minutes.
Add the tomatoes, stock and sugar, bring to the boil.
Then reduce the heat and simmer for about 15 minutes.
Turn off the heat and allow to cool for a while.
Add the fresh herbs and puree with a hand held liquidiser.
Put it back onto a GENTLE heat, add the fromage frais and stir for 2 minutes.
SERVE:
Sprinkle the chips with sea salt and serve with the curry sauce.
Now.. if your looking for another way to serve 'Roasties'.. heehee, you're in the right place! For in tomorrows' post, so you had better come back, we're giving you a delicious way with potatoes and fresh rosemary, which she grows at the allotment.
The bushes were only 9" high when she bought and planted them in 2003 / 4, they're herbal monsters now! And, they're all in flower at this precise moment! She saw a busy bee the last time she was there, it was having a lovely time a'supping on rosemary nectar.
Now I have important things to do.. chasing walnuts. Fare thee well Dear Readers.. Farewell.
GeeGee Parrot.
April 18th, 2016.
Why was she 'skipping'? Because, despite having eaten all manner of things like a large helping of ravioli limone and panna cotta at lunch with Patrick and two slices of toast every day last week plus other goodly things that slipped down her gullet on a daily basis, she lost another lb last week!
HeeHee, she's now down to 9 stone 11lbs aka 137lbs. Her gastroenterologist and his team will be struck dumb! She hasn't seen them since last October, or thereabouts, and she's shrunk a 'bit' since then.
And so, because she's feeling generous.. here is an amazingly delicious recipe for potato chips, fat ones, not those awful skinny things, with a divine sauce (which you can make as hot or not as you please) to dip them into.. drool on Dear Readers.. for it's delicious.
You'll need:
Your oven preheated to 200c / Fan 180c / Gas mark 6.
1kg of floury potatoes, King Edwards or Maris Pipers. Peeled, cut into thick chips.
Vegetable oil.
Sea Salt.
Baking tray.
A basket or bowl lined with paper to keep the chips hot.
For the curry sauce.
1 large onion roughly chopped.
2 cloves of garlic crushed.
2cm of ginger root, peeled and grated.
1 tspful of curry powder.. which heat of curry powder depends on your taste buds!
400g chopped tomatoes.
4 tbsp of vegetable stock.
2 tbsp of caster sugar.
Small handful of both fresh coriander and mint.
3 tbsp of fat free fromage frais.
How to do it:
CHIPS:
Cook the chips in lightly salted boiling water over a high heat for 5 minutes.
Drain well and return to the pan and shake to roughen up,the edges.
Spray a baking tray with a small amount of vegetable oil.
Tip the chips into the pan and spray the chips with vegetable oil.
Cook in the oven for 20-25 minutes, turning occasionally.
SAUCE:
Into a saucepan put a little vegetable oil over a medium heat.
Add the onion and garlic and cook until soft but not brown.
Add the ginger and cook for a further 2 minutes.
Then add curry powder, again cook for a further 1or 2 minutes.
Add the tomatoes, stock and sugar, bring to the boil.
Then reduce the heat and simmer for about 15 minutes.
Turn off the heat and allow to cool for a while.
Add the fresh herbs and puree with a hand held liquidiser.
Put it back onto a GENTLE heat, add the fromage frais and stir for 2 minutes.
SERVE:
Sprinkle the chips with sea salt and serve with the curry sauce.
Now.. if your looking for another way to serve 'Roasties'.. heehee, you're in the right place! For in tomorrows' post, so you had better come back, we're giving you a delicious way with potatoes and fresh rosemary, which she grows at the allotment.
The bushes were only 9" high when she bought and planted them in 2003 / 4, they're herbal monsters now! And, they're all in flower at this precise moment! She saw a busy bee the last time she was there, it was having a lovely time a'supping on rosemary nectar.
Now I have important things to do.. chasing walnuts. Fare thee well Dear Readers.. Farewell.
GeeGee Parrot.
April 18th, 2016.
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