And I am back! Finally. It has been a trying few months. Broken camera. Relocating cities. Packing our house has been singularly traumatic. But as of next week Monday we will be in a new house in Woodstock, trying to find enough art to cover the hideous peach walls. On the up side there is a 5 plate gas stove which is very exciting.
In the interim we have been staying at my parent’s house. They have a massive rosemary bush in their garden, so I have been eating so much rosemary, I think I have perfumed my innards which is sweating into my outards, trailing a delicious fragrance in my wake. Or maybe thats wishful thinking.
This is one of the dishes I made the other day. It is quite similar to Vaughn’s olive roasted potatoes, but with sundried tomatoes and red onion instead.
- 1.5kg baby potatoes (Food Lovers Market as 3 packs for R20 at the moment and the ones from PnP are also delicious)
- 1 packet of sundried tomato quarters (I quite like Ina Paarmans)
- 1 red onion
- a couple of sprigs of rosemary
- mixed seeds
- danish feta (also very cheap at Food Lovers Market – although I am not sure what the ecological footprint must be for it to be so ridiculously cheap)
- salt and pepper
- olive oil
Wash the potatoes and put them in a roasting dish. Chop the onions and the sundried tomatoes and add to the potatoes. Pick fresh rosemary and strip the stems. Add the salt and pepper (I like using coarse salt for this as it crystallises nicely to the potatoes). Douse in olive oil and mix through thoroughly with your hands – rubbing all the flavours together and onto the potatoes. Roast in a 180 degrees oven. While roasting, toast some mixed seeds. When the potatoes are done, add the seeds and crumbled danish feta.
Vegan version: remove the feta