The Best Roast Potatoes with Rosemary & Garlic

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?

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!

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 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.

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Roasted Cauliflower, Pomegranate & Hazelnut Salad

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

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.

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

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.

Autumnal Roast Vegetables

So it’s properly autumn/ fall now! Did you guys know it started on the 21st? I totally didn’t.

I kind of have mixed feelings about this to be honest. Summer’s over which means no shorts and going to the beach (unless you want to get pneumonia) buuut it does mean more cozy nights in and lots of rom coms. So I guess it’s good?

And, loads of my favourite foods are in season, aka. SQUASH SQUASH SQUASH. Have you tried kabocha squash? if you haven’t, you’re seriously missing out my friend. For realz, its probably one of my favourite foods. It’s got a chesnut flavour and the texture is so fluffy and my mouth is watering right now.

Also, complete side note: I realised that I’ve never shared my life DREAM with you guys (ok, slight exaggeration but ya know).

I basically really want to go to LA. Oh my gawd, the place of dreams. Like for real guys, it has to happen.

So umm, yeah, just thought I’d let you know that fun fact!

Autumnal Roast Vegetables vegan, gluten free, dairy free
Serves 2-3 as a side

This is a lovely warm side, but I’m sure would be just as delicious the next day for leftovers!
The orange zest lifts the dish and compliments the fennel and carrots, as well as the sweet potatoes. It would be delicious with a hint of cinnamon to bring out the warmth and goes well with the orange.

1 large sweet potato
1 or 2 carrots
1 bulb of fennel (I only had half on had, but I would have loved more of that aniseed flavour!)
1 tbsp extra virgin olive oil
Salt and pepper, to taste
1 tsp orange zest
Bunch of coriander

Preheat the oven to 180ºC.

Chop the sweet potatoes into cubes, the carrots into half moons (or diagonally) and the fennel into chunks.

Drizzle olive oil, salt and pepper and massage into vegetables before putting them in the oven for 20-25 minutes.

At the 20 minute mark, check on the vegetables and take out the fennel.
You may also want to flip the rest of the vegetables.

Leave in the oven for a further 15-20 minutes, but be sure to keep and eye on them!

Once taken out, grate over the fresh orange zest and season more if liked.