Baked sweet potato with smoked paprika, cumin, and parsley

Delicious, sweet, and with a kick of those amazing spices. This is sweet potato on another level. The cumin balances the sweetness and the smoked paprika gives the smokey aroma that will fill the room. The parsley is added for a refreshing touch and then it’s all finished with a few drops of olive oil and a pinch of salt.

Baked sweet potato

Baked sweet potato with smoked paprika, cumin and parsley

Soft sweet potato with delicious warming spices
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Prep Time: 10 minutes
Cook Time: 1 hour
Course: Side Dish
Cuisine: middle eastern
Keyword: cumin, paprika, sweet potato
Servings: 2
Author: Bart van der Lee

Ingredients

  • 4 sweet potatoes
  • 5 gram parsley
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 10 ml olive oil

Instructions

  • Wash the sweet potatoes and wrap them in aluminium foil.
  • Place them on an oven tray and bake them in the oven at 200°C for about 1 hour. They should be completely cooked. You can check this by sticking a toothpick through the foil.
  • Leave the potatoes to cool down. Unwrap them and remove the skin carefully.
  • Wash and dry the parsley and chop fine.
  • Cut the potato into slices and sprinkle with the smoked paprika, cumin, parsley, salt, and some olive oil
  • Serve warm
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Crunchy snow peas with crushed fennel seeds and Pul Biber chili

If there is one vegetable dish I can’t get enough of then it is this snow pea recipe with crushed fennel seeds and Pul Biber chili. The fruity heat from the chili compliments the aromatic fennel seeds perfectly and makes you reach for more each time.

Snow peas with crushed fennel seed

Crunchy snow peas with crushed fennel seeds and Pul biber chili

Simple and quick snow peas recipe with a gentle kick of chili
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Prep Time: 10 minutes
Cook Time: 5 minutes
Course: Side Dish
Cuisine: european
Keyword: fennel seeds, pul biber, snow peas
Servings: 2 people
Author: Bart van der Lee

Equipment

  • pestle and mortar

Ingredients

  • 500 gram snow peas
  • 5 gram fennel seeds
  • 2 gram Pul biber chilli
  • 10 gram olive oil
  • salt

Instructions

  • Bring a pot of water with some salt to a boil.
  • Clean and trim the snow peas and blanch them for 2-3 minutes in the boiling water.
  • Drain the snow peas in a colander and leave them to steam dry.
  • Add the fennel seeds to the mortar and grind the seeds till they are fine.
  • Rinse out the cooking pot and add the olive oil, chili, and fennel seeds. Cook this gently over low heat to release the aromatics in the spices
  • Add the snow peas, mix well, and season with a touch of salt.
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Super crunchy oven fries

This super crunchy oven fries recipe makes the ultimate crunchy fries. A few simple but important steps pave the road to success.

Super crunchy oven fries

Crispy, crunchy, cracking delicious
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Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Course: Side Dish
Cuisine: CONTEMPORARY
Keyword: chips, crunchy fries, french fries, fries, potatoes
Servings: 4 People
Author: Bart van der Lee

Ingredients

Instructions

  • Wash the potatoes and cut them in chunky fries. I like to keep the skin on but you can also peel the potatoes before you cut them if you prefer
  • Boil a large pot of water with some salt and cook the fries till they are just cooked.
  • Take them from the water, drain in a colander and leave them to steam dry completely. They can't be wet so make sure they drain good and let all the steam go
  • place the fries on a large oven tray and toss with the olive oil. The fries may break a bit as this will give your really nice crunchy edges
  • Roast the fries in the oven on 220°c for 50-60
    min whilst turning occasionally
  • When the fries are golden and crunchy on all sides just sprinkle with some seasalt and they are ready to be served.
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Super crunchy oven roasted potatoes

Super crunchy oven roasted potatoes

Super crunchy oven roasted potatoes

Simply Super crunchy roasted potatoes
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Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Course: Side Dish
Cuisine: european
Keyword: crispy potatoes, crunchy, oven potatoes, roasted potatoes
Servings: 4 People
Author: Bart van der Lee

Ingredients

Instructions

  • Peel the potatoes, cut large potatoes in half and rinse with water.
  • Add the potatoes to a large cooking pot and cover with water and a pinch of salt. Cook for about 20 min till they are completely cooked.
  • Drain the potatoes in a colander and Leave them to steam them dry.
  • Cut the potatoes in chunks and add them to the oven tray with the olive oil and mix well.
  • Bake them in the oven for 45-55 min on 220°c Whilst turning occasionally.
  • Finish with Maldon salt and serve directly to maintain the best crunch.
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