Sunday, 26 May 2013

I like Sundays (and potatoes)

Especially when they look like this.


It's not Sunday without brunch, and brunch isn't brunch without potatoes.

These particular potatoes are just roasted with red onion, olive oil, salt, pepper, and thyme. At 180°C for 45 minutes. Tomatoes sprinkled with fleur de sel join them in the oven half way through.

Meanwhile tempeh is marinated in a mix of soya sauce, liquid smoke, hot sauce, and garlic. It's then skewered with vegetables of your choosing before being griddled along with a green chili.