Friday - - Recipe Cards -

Prepa­ra­tion time 10 mins Cook­ing time 20 mins Serves 2 500g leftover cooked potato wedges 200g bot­tled tomato salsa (sauce) 250g crème fraiche (or sour cream) 100g ched­dar cheese, grated TOMATO AND AV­O­CADO SALSA 2 toma­toes, cut into small dice 1 av­o­cado, cut into small dice 1 red chilli, finely chopped 1 gar­lic clove, finely chopped Juice of 1 le­mon 2 tbsp olive oil Hand­ful of co­rian­der, roughly chopped Pre­heat oven to 200°C. Pack the potato wedges in an oven pan and pour the bot­tled tomato salsa over. Dish spoon­fuls of sour cream over the wedges and sprin­kle the ched­dar cheese over. Place in the oven for about 20 min­utes un­til the cheese has melted and is golden brown. Mix all the in­gre­di­ents for the tomato and av­o­cado salsa to­gether, ex­cept for the co­rian­der. Sea­son with salt and pep­per. Dish the salsa up over the wedges and serve with the fresh co­rian­der.

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