Bleh, yesterday we went out for dinner with my parents, my brother and my Mr’s sister and brother-in-law. We had a nice evening, but I ended up getting sick during the night. Since our interwebzzz is still broken I couldn’t work from home so I took the day off (I wasn’t feeling sick enough to call in sick).

So I spend the day watching TLC (really, I can’t handle any more wedding dresses or births anymore) and working on my dress and PRINCE2-excam. But I can’t wait to go back to work again tomorrow. For now, I’m going to finish my dress, cook the Mr. dinner and tonight we’re going to watch X-men 3…

What do you need (2 servings)

  • 450 gr. of small (pre-cooked) potatoes
  • 1 can of tomatoes
  • 1 yellow onion
  • 2 cloves of garlic
  • 1 tablespoon of rosemary
  • 1 teaspoon of paprika powder
  • 1 teaspoon of salt
  • 1 teaspoon of red chilli flakes
  • 1 teaspoon of thyme
  • 1 tablespoon of red wine vinegar.
  1. If you used normal potatoes cut them into pieces and cook until they are starting to get tender, but they shouldn’t fall apart. Drain and leave to cook
  2. Put a saucepan on low heat for your sauce. Chop onion into small pieces and fry with a little bit of oil. Add chilli flakes, garlic and thyme and cook for a few minutes. Add tomatoes, red wine vinegar and a good pinch of pepper and salt. Leave to simmer for about 10-15 minutes until you get a nice thick sauce.
  3. Meanwhile, heat some vegan butter in a frying pan and add the potatoes. Fry on medium-high heat until the edges start to brown. Add rosemary and paprika powder.
  4. When the potatoes are starting to get nice and brown, add the sauce and stir until the potatoes are completely covered in the sauce.

 

I served these some spinach, red bell peppers and some oven baked chickpeas’. Simple, yet tasty!