The Best Roast Potatoes with Rosemary & Garlic

The Best Roast Potatoes with Rosemary & Garlic | Add A Little

It’s so close to the holiday I can almost taste it. SO CLOSE GUYS.
I’m not even doing anything particularly exciting but sometime you just need a break, ya know?

The Best Roast Potatoes | Add A Little

Also, I’m going through a potato phase at the mo. I mean, it is autumn right now which means COMFORT FOOD, so that kinda explains it I guess. I’ve literally been sneaking potatoes into anything and everything. Roast sweet potato salads, potatoes in miso soup, roasting potatoes as a snack – the list could go on forever to be honest!

The Best Roast Potatoes | Add A Little

 

And don’t know if you can tell (you can totally tell) but I got super into photographing the rosemary – it’s just so gorgeous!

The Best Roast Potatoes | Add A Little

The Best Roast Potatoes vegan, dairy free, gluten free
Serves 2

This is such a great side dish – crispy roast potatoes with a fluffy interior are perfect for the colder months when you are craving something warm and comforting. Feel free to omit the rosemary and garlic, but I adore the flavour it gives!

4 baby potatoes (more commonly used are Maris Piper potatoes, but I like small potatoes for maximum crispy exterior!)
Extra virgin olive oil (you can also use goose fat or duck fat)
Bunch of rosemary
2 cloves of garlic, crushed
Salt and pepper, to taste
1 teaspoon cornstarch

Preheat your oven to 190ºC and cover tray with olive oil, then put in oven.

Cut the potato into chunks and boil for about 15 minutes until soft.

Once boiled, drain the potatoes and shake them in the pan so the edges become fluffy. (This can also be done with a fork.)

Add cornstarch, garlic and rosemary and mix together.

Place in pan and put in oven for 15-20 minutes until they are brown on one side. Flip them around and place in oven for another 10 minutes.

Serve straight away with a sprinkling of salt.

The Best Roast Potatoes | Add A Little

Roasted Cauliflower, Pomegranate & Hazelnut Salad

Roasted Cauliflower, Pomerganate & Hazelnut Salad | Add A Little

Another autumnal salad for you!
As much as I love light salads in summer, I love hearty ones in autumn too!

Roasted Cauliflower, Pomerganate & Hazelnut Salad | Add A Little

How’s everyone’s week been so far?
Only one more week till the holidays for me! ERMAGAHD I’m so excited. As much as I love school, you sometimes just need a break ya know. Hope you’re on the same wavelength.

Roasted Cauliflower, Pomerganate & Hazelnut Salad | Add A Little

Also, holiday time means lots of videos and recipes coming your way! Wahey!

Roasted Cauliflower, Pomerganate & Hazelnut Salad | Add A Little

Cauliflower, Pomegranate & Hazelnut Salad vegan, gf, df
Serves 2

A perfect warm side or main salad for the autumnal months. the juicy, red pomegranate seeds compliment the earthy roast cauliflower and the hazelnuts, as well as lemon zest to lift the whole dish.

Cauliflower florets (fresh, not frozen)
1/2 pomegranate
Handful of hazelnuts (pistachios would also work and give a lovely colour!)
Extra virgin olive oil
1/4 lemon, juice and zest
Salt and pepper, to taste

optional: parsley, drizzle of honey on top (this will make it non-vegan)

Preheat your oven to 180ºC.

Coat the cauliflower in olive oil and salt and place in hot oven for about 15 minutes.
When brown, flip them over and leave in the oven for another 15 minutes.

While this is happening, open up the pomegranate and grate in lemon zest as well as squeeze in the lemon juice.

Also chop us the hazelnuts and set aside.

Once the cauliflower is done, combine the pomegranate and nuts and drizzle with good quality extra virgin olive oil.

Serve immediately.

Roasted Cauliflower, Pomerganate & Hazelnut Salad | Add A Little

 

Chicken, Kale & Coconut Rice

Chicken, Kale & Coconut Rice | Add A Little

I remember seeing this recipe yeeears ago on Tracy’s blog and wanted to try it for so long.
I don’t know why I didn’t, I guess I never go round to it as I didn’t have all the ingredients on hand yada yada yada.
But the, I finally made it and OMG BEST DECISION EVER!

Chicken, Kale & Coconut Rice | Add A Little

Chicken, Kale & Coconut Rice | Add A Little

Such an easy, healthy meal: tender chicken thighs (they’re more flavourful than their breast counterpart), garlicky kale and crunchy toasted coconut, all on steaming hot brown rice. Comfort food at its finest.

Chicken, Kale & Coconut Rice | Add A Little

Chicken, Kale & Coconut Rice dairy free, gluten free
Serves 2

This is one of my new go to meals, adapted from Shutterbean‘s Kale Salad w/ Coconut and Sesame Oil. Quick, easy and super delicious – what more could you want?! You can use left over chicken to make things even speedier and you can also make this into a fried rice situation by dumping everything into a wok.

2 chicken thighs, cooked and shredded (you can poach, bake or pan fry them)
A few handfuls of kale
Thick coconut chips (unsweetened)
1 garlic clove
1 tbsp extra virgin olive oil (or coconut oil if you want more flavour)
Salt and pepper (you can also substitute for soy sauce)
Sesame oil, for drizzling
Brown rice (you can also use quinoa, white rice, farro etc)

notes: to make this vegan, simple omit the chicken, you can eat it as is or add tempeh or tofu (which you may want to marinade in soy sauce, chilli flakes and sesame oil and bake till crispy.

Heat a dry pan and add coconut chips.
Frequently stir around so that they don’t burn.

Once browned, put in a bowl and set on the side.

Heat oil in a pan and add garlic and kale and cook the kale has started to wilt.

Add the shredden chicken and keep cooking until hot and kale has started to brown.

Drizzle the kale and chicken with sesame oil for extra flavour.

Serve ingredients on top of rice and dig in!

Chicken, Kale & Coconut Rice | Add A Little