• 18Feb

    Due to having been flooded out of our own house we found our selves staying with a friend in London. I came to make me and my two year old lunch which ment it was time to once again raid his fridge and cupboards now the night before he had cooked us an obsolutely fantastic meal of which there were remnants of in the fridge.

    I took out the sliced potatoe the wine vinigar, olive oil and basal dressing and wulnut pesto ricotta cheeese mix. I also extracted a Lloyeds Grosman Tomatoe and basil suace from the pantry.

    I put the dressing in the wok on a moderate heat (he had a gas hob which I found so much better than my electric one). Once it was sizzling merily I added the potatoe slices – It was about two medium sized potatoes worth. As soon as the potatoe slices start to fluff slight (ie slightly full apart) I added half the jar of tomato and basil sauase.

    I used a spatular to make sure the potatoe slices werent sticking to the bottom of the wok and then once the suace started bubbling I added the walnut and recotta mix which slowely melted in.

    I served this to me and my daughter with chedder gratted on the top.

    It was nice though I think it was really enough to feed about three adults if with something else.

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