Monday, 1 September 2014

Blue cheese and mini roast potato salad

I am not very good at making up recipes, I do tweak ones in books but that's mainly due to the fact I have forgotten something in the shop meaning I have to change bits.

For lunch I was cooking the boys mini roast potatoes with a homemade tomato sauce, they always love this lunch but I for some reason had only done enough for a tiny serving for myself so needed to improvise. This is what I came up with and I must admit it was very very tasty.

To prepare the mini roast potatoes most people would cut them not small chunks and roast them in the oven, to be honest I par boil mine for a couple of mins it's extra work but I think it makes them fluffy and lighter. Then pop them into pre heated olive oil and cook in the oven at 200 for approx 35 to 45 mins depending when crunchy and lightly roasted.

I then made up a salad of tomatoes, lettuce, cucumber, peppers, grated carrot or what ever you have left in the fridge. I made up a small amount of mayonnaise mixed with yogurt and got out my stinky blue cheese.

To prepare the salad I mixed the little roasts with the salad and mixed through the dressing then crumbled  my blue cheese on top. It was just lovely and I am considering it for a evening meal with some fresh bread.

As you can see it's very simple and easy to do but sometimes they are the best meals. 

No comments:

Post a Comment