WOW THEM WITH VEGETABLES
I find that the older I get the more difficult travel becomes. For example, in my lifetime, airport security has gone from none visible, to multi-level and very visible and timeconsuming. At most airports (I am talking 1960s), when your flight was called, at all but the largest airports, you simply wandered off across the tarmac to the plane. Of course, there were perhaps 90% less people travelling then than now!
Today, travelling now equates to hassle for me, so unless the journey is essential, I pull a book down from the shelf, ignore the weather and enjoy travelling vicariously.
In the same way I can enjoy as many meals a day as I like, too, simply by reading about food in its multifarious forms without fear of indigestion or obesity.
A recipe will transport you to another place and another time. Take these two. The first is essentially English and takes me back to early family life and finding one to tempt picky children who “didn’t like vegetables” to eat them. The second, I always feel, is exotic and at my time of life I don’t do much of
The Cyprus potato has had its ups and downs. Both due, possibly, to the government. The “Ups” have been when the growers (not an easy bunch, I am told) have been left to get on with potato growing without state interference. The “Downs” when some department or authority or other sticks a finger in: like trying to get cheaper seed potatoes from far-flung places. At its best, the Cyprus potato is the finest roaster in the world, as well as being a good “Chipper”.
So it basks in glory. What we don’t often hear about is the At its best, it brooks no competitor. It is a very fine example of its kind, with a lovely flavour, raw or cooked.
Cyprus carrot.
1. In a strong pan, with lid, melt the butter. 2. Throw in the vegetables. 3. Stir well and add a little salt and pepper. 4. Cover tightly and cook on a very low heat, stirring from time to time. The cooking vegetables will “throw” enough liquid for the mix not to burn.
5. When the veggies and just cooked through – a bit al dente – sprinkle over the flour and stir.
6. Add the milk, stir and cover and cook very slowly until the sauce is cooked (about 10 minutes). 7. Serve with grilled or bread-crumbed/fried escalopes of chicken or veal. 8. Drink a dry local Rosé with this.