Catalan Aubergines/Eggplants
Similar to ratatouille, but different. 🙂 The paprika makes it different; using smoked paprika makes it extra-special!
Basque Style Potatoes
Spicy potatoes. You can do these in the oven if you like, but I find the stovetop to be easier when I have a limited amount of time and/or energy. When I’m feeling especially lazy, I sub out a premixed creole seasoning for the seasonings. Always add the fresh garlic though.
Mean’s Basque Potatoes
A spicy full flavored version of roasted baby potatoes. I adopted this from the Recipezaar account and I am the very happy new owner of such a winner 🙂 Now that I have made it several times myself, I totally agree with reviewers recomendations to add carrots to this too. I have also added cubed sweet potato, but be aware that they will be fairly soft, rather than crunchy like the potatoes. A firm favourite in our home from now on ! Enjoy 🙂 Oven time depends on how much you are making.. mine took 45 minutes for the potatoes to be nice and crunchy. It serves 4 at our place… 6 would be fighting each other for the biggest serving LOL.
Aussie Spiced Nuts
A deliciously different recipe for spiced nuts which I came across this afternoon in the current issue of the Australian magazine ‘Woman’s Day’, and with my usual impatience just had to make this evening, with a few modifications – minus the chilli powder to meet our taste preferences – but I’d certainly make these complete with the chilli powder for friends, and have left the chilli powder in as an ingredient. In making these, I increased the garlic from 1 to 2 cloves, and I minced it rather than crushing it. I used cashews, macadamias and hazelnuts. Why, oh why do I keep buying all these magazines each week? Spot on if you guessed to check out their latest recipes! And it was worth buying this week’s just to have found this recipe! These would be demolished very quickly if served with other appetisers and drinks, and they’d be a great addition to salads and stir-fries – if they lasted that long! 🙂 Don’t add salt – or add it sparingly – if your nuts are already salted.
