I dipped back into The Green Roasting Tin for Gado Gado, an Indonesian salad recipe with warm potatoes, green beans, beansprouts and peanut-coconut dressing.
Prep time took me 30 not 15, due to memory difficulties and checking instructions. Otherwise, a straightforward task. I used dried coriander, not fresh. It emerged from the oven with a great spicy, peanut taste.
I have a burgeoning love for potatoes.
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