Thursday March 20th ~ dinner

Tonight’s dinner was roast potato with left over caponata and salad. The caponata stuff was put in the fridge so it was still okay today (see Monday March 17th ~ dinner post for instruction on making caponata). First it was reheated on the stove then as there wasn’t loads left mum bulked it up with some kidney beans in water. And left it to boil then simmer so it stayed hot while the potatoes cooked, it did need stirring occasionally though so it didn’t burn to the bottom of the pan. For the potatoes mum washed then rubbed in olive oil then a little sea salt before baking at gas mark 9 for a few hours, on most ovens you would not need to bake them for this long at this temperature, but our oven is useless and only cooks the front half of the top shelf really slowly so that was why they were cooked for so long. When they were put on the plates mum cut across the top so the potatoes were in four pieces, then added vegan margarine (Pure) on top, before putting on a few scoops of caponata. The salad was ready washed stuff, I didn’t really want any salad (I’m not a big fan of salad) but I had a bit so I was having some greens. Below are the kidney beans we use, as they were mentioned in yesterday’s post too, so I thought I’d just post which ones they were up on here.