Month: June 2016

Baked vegetables

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Ingredients

4 tbsps olive oil

4 medium potatoes

1 large sweet potato

1 cut piece of pumpkin (enough for 4 people)

4 large carrots

 

Method

Preheat oven to 180 oC

Put 2 tbsps live oil in a large rectangular baking dish

Peel vegetables and cut into chunks (2-3 cm cubes)

(peel sweet potato last as it will discolour quickly)

Put vegetables in baking dish, drizzle with rest of olive oil, stir to coat

Bake for 45 mins – 1 h 30 mins (average 1 h), depending on size of vegetables

Insert thin sharp knife or skewer into a few vegetables to check if cooked

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Honey and lemon drink

Serves 1

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Ingredients

1 small lemon or half a large lemon

1 tsp clear honey

200mL boiling water

 

Method

Boil water in kettle

Micowave whole unpeeled lemon briefly; 30 secs at 1/2 power for a small lemon, 1 min at 1/2 power for a large lemon

Put 1 tsp honey in a mug

Add about 100 mL boiling water and stir until mixed

Cut lemon and juice with a hand juicer into a small bowl with a spout

Pour lemon juice through a small strainer into the mug

Top up to about 200 mL with boiling water