Rations! Leftover Roast Potatoes
This is from last weekend and despite being in lock down, I feel as busy as before so have not got around to posting this yet. Well I probably am not busy really but I am enjoying being able to focus on all those things I perhaps didn’t before, like painting walls and doors. Sadly this does not include the garden which is not my forte. But I am reading and cooking and playing tennis – we all have our own tennis balls so wave to friends from a distance as we share a court. We are so lucky and this has made me think what I could do to help in this situation which is so hard for so many. So recipe ideas that are easy and use leftovers is one way. I have managed to go shopping once a week, other than doing so for neighbours in need. Trying to persuade my mother who is staying with us that going out for a newspaper is non essential shopping has been difficult!
Part of my weekly shop last week was a mixture of red, yellow and orange peppers. I roasted them in a 200°C (392°F) oven until the skins turned mottled and browned. Then put them in a sealed bowl with a lid or a plastic bag tied in a knot, until they cool. Remove the skins and seeds when they have cooled, and blend the peppers with half a clove of garlic per 4 peppers and a glug of olive oil. Store in a jar or air tight container in the fridge for a week or two until you find a need for it. Leftover roast potatoes were my need. So ….
4 peppers, roasted and blended with olive oil and garlic
leftover roast potatoes
Take your leftover roasties, put them in an oven proof dish, crumble feta cheese on top and then top this with your roast pepper puree. Put it in the oven at about 180ºC for about 20 minutes (sorry about saying about but the difficulty I have with blogging is that I throw things together and afterwards think I should have noted down exact quantities and times). Add chopped spring onions and return to the oven for a few minutes before digging in.