I can follow recipes.
Well, okay…. I can, and do, follow recipes for baking. One can really screw up a cake by being too creative or substituting ingredients just for fun.
I know one has to follow those recipes – which is why a rarely bake.
Cooking, on the other hand, is meant to be tweaked.
Welcome to another month of the Secret Recipe Club, where I am supposed to make someone else’s recipe.
And I always do – at least in principle.
This month I got to explore pizza rossa.
Rachael is a fellow expat albeit with a few differences: she’s Australian rather than American and she lives in Switzerland rather than France.
Oh yes….. she’s vegetarian and loves to bake (see above). So now I have a great source for sweets and veggies!
From her extensive recipe archive I chose Roast Lemon Potatoes.
I only made a few changes….
I reduced the quantity as we are only two. She added water to the mix and roasted the potatoes in a hotter oven for a longer time. As I was roasting a chicken also I skipped the water and adjusted the temp and time.
We were very happy with the results.
Oh…. my sea salt is local and tan / brown in color in case you’re wondering why there aren’t pretty white crystals on the plate..
Roast Lemon Potatoes
Total time: 40 minutes
- 10oz (300gr) new potatoes, scrubbed, cut in half
- 3 cloves garlic, peeled. sliced
- juice of 1 lemon
- 3 tbs olive oil
- 1 tsp oregano
- course sea salt
- Whisk lemon juice, olive oil and oregano together. It will emulsify.
- Add potatoes and toss, coating thoroughly. Arrange potatoes in a shallow baking pan with plenty of room. They should be separate / not touching.
- Bake at 400F (200C) for 15 minutes.
- Remove, stir / turn / flip and return to over for another 15 minutes.
- Remove, put onto a small serving plate, sprinkle with sea salt and serve.
I mentioned that Rachael has a lot of recipes on her blog….
There’s a Cranberry Cake with Cream Cheese Frosting that is on my ‘must make’ list for next Christmas (assuming I can find cranberries).
And a Mediterranean Vegetable Pot Pie, made with phyllo that I know we’ll love.
The Spinach and Zucchini Pie (that makes its own crust) will be great this summer when the potager is in full swing.
We know I love lentils, so this Lentil and Spinach Salad with Goat’s Cheese is also on the list.
I could go on…
Or you could check out her blog yourself.