Baby jacket potatoes with baby onions
INGREDIENTS:
400 gms of baby small sized potatoes
100 gms small sized onions
Salt
2 tbsps olive oil
1 tbsps dried thyme or mixed herbs
Wash the potatoes and prick each potato with the tip of a knife. Bring around 300 ml water to boil. Add salt and add the potatoes with the skin on into the boiling water. Put off the heat and leave the potatoes in the hot water for 10 minutes. Drain out the water. Pat dry with a towel and keep aside. Peel off the skin of the onions and leave them whole. Heat oil in a non-stick pan. Add the potatoes and fry on medium heat with the skin on. Fry for 2-3 minutes. Mix in the onions and fry for another 2 minutes. Add salt to taste, the thyme or mixed spices. Stir gently. Cover with a lid and cook on low fire till the potatoes are tender. Serve as a side dish with continental food.
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Mushrooms and spring onions in pepper sauce
INGREDIENTS:
200 gms button mushrooms
200 gms spring onions cut into one inch pieces
4 tbsps melted butter
Salt
2 tsp pepper powder
For the sauce
1 tbsp olive oil
2 tbsps flour
1 large chopped onion
6-8 cloves garlic chopped
Salt
Wash the mushrooms and cut into circles. Heat butter and fry the mushrooms and spring onions on medium heat adding salt and pepper to taste. Cook till all water is soaked up. Put off the heat.
Now, prepare the sauce by heating the oil in a pan and fry the onions and garlic till translucent. Lower the heat and add the flour and mix on low heat, stirring all the time for one minute. Add 2 cups of Luke warm water, salt and mix well so that no lumps form. Cook on low fire till the sauce begins to thicken. Mix in the cooked mushrooms and spring onions and stir gently. Adjust the consistency of the preparation to your requirements. You may garnish with half a tsp of mixed herb. Serve with plain pasta or steamed rice.
