Okay, now that we've done prawns & chicken & fish, let's move over to veggies for a change, eh? This one can be made using simple veggies available at home during fall/winter. Its quick & easy peasy and is something even meat lovers will take delight in, I promise!
What You're Gonna Need:
Potatoes
Carrots
Peas
Green beans
Black olives
Onions
Garlic
Thyme
Oregano
Black pepper (freshly crushed)
Salt to taste
Olive Oil
Butter
What You're Gonna Do:
This dish is all about how nicely you chop your gorgeous, seasonal veggies. So, get a good, clean chopping board and a sharp knife.
Cut the potato into thick rounds. Now, stack the rounds on top of each other and cut into fingers, like french fries. Now, cut these strips vertically to get cute little potato cubes.
Chop your carrots into cubes in similar fashion. Chop the green beans into tiny circles. Shell the peas.
Drain the liquid from canned olives. Cut them into halves.
Mince the garlic finely. Cut the onion into small chunks and separate the petals.
Boil the potatoes + carrots + beans + peas in salted boiling water. Drain and set aside.
In a non-stick skillet, heat olive oil with a knob of butter.
Add a sprig or two of thyme. Add the minced garlic and onions. Saute until translucent.
Add all the boiled veggies. Toss.
Add the olives and mix well.
Add freshly crushed black pepper and salt to taste.
Crush a tiny pinch of dried oregano and sprinkle on top.
Serve hot with croutons!
That's it guys, it's really, really simple.
-Love, La.
What You're Gonna Need:
Potatoes
Carrots
Peas
Green beans
Black olives
Onions
Garlic
Thyme
Oregano
Black pepper (freshly crushed)
Salt to taste
Olive Oil
Butter
What You're Gonna Do:
This dish is all about how nicely you chop your gorgeous, seasonal veggies. So, get a good, clean chopping board and a sharp knife.
Cut the potato into thick rounds. Now, stack the rounds on top of each other and cut into fingers, like french fries. Now, cut these strips vertically to get cute little potato cubes.
Chop your carrots into cubes in similar fashion. Chop the green beans into tiny circles. Shell the peas.
Drain the liquid from canned olives. Cut them into halves.
Mince the garlic finely. Cut the onion into small chunks and separate the petals.
Boil the potatoes + carrots + beans + peas in salted boiling water. Drain and set aside.
In a non-stick skillet, heat olive oil with a knob of butter.
Add a sprig or two of thyme. Add the minced garlic and onions. Saute until translucent.
Add all the boiled veggies. Toss.
Add the olives and mix well.
Add freshly crushed black pepper and salt to taste.
Crush a tiny pinch of dried oregano and sprinkle on top.
Serve hot with croutons!
That's it guys, it's really, really simple.
-Love, La.
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