Monday, 23 March 2009

Mustard potato bake, cumin fried peppers, cheesish garlic scones

This is what I made for lunch today, it was fantastic. I was really pleased with how the potato came out, and the scones were brilliant!

Potato and Green Bean Creamy Mustard Bake

4 tbsp flour

2 tbsp butter

2 tbsp wholegrain mustard

400 ml soy milk

4 big potatoes

handful of green beans

salt to taste

maple syrup

- chop the potatoes into cubes, and boil for 15-20 minutes.

- heat the oven to 200C
- make a roux - melt the butter in a saucepan and stir the flour in.

- gradually add in the soya milk, stirring constantly to avoid lumps.

- add the mustard and simmer over a low heat for 5 minutes or so.

- drain the potatoes and green beans, then put into a casserole dish. Pour over the sauce.

- put in the oven, on a low shelf, and cook for 12-15 minutes.

- Eat!

The scones involved nutritional yeast (finally got hold of some - very exciting!) and garlic powder, and were very nice.

1 comment:

Makelelejuas said...

Hola, mi nombre es Renzo Sinisi, tengo 20 años y soy cantautor y poeta. Quería compartir con vos la dirección de mi blog, el cuál creé recientemente y tiene para descargar mi música, la cual creo que puede ser de tu interés.

Saludos desde Argentina!