Saturday, 13 September 2014

Roasted Baby Carrots

I went to the gym again... This time for a Legs Bum and Tums class.  Oh it's as horrific as it sounds. 
Russian twists - a KPG torture method or a sweet pastry?  More like the former I discovered in the class.  It was 45 minutes of pain and self-hatred.  It was a class of 10 people with an instructor who I wanted to hit repeatedly with a blunt object.  You know, the gym isn't good for me, it just breeds too much anger and hatred.

"10...9...you're doing really well, feel those abs....8... almost there... 7...keep going, keep going, keep those knees nice and high now...6..."  COUNT B*TCH JUST KEEP COUNTING.

So yea.  I'm too unfit for that.  See, I'm rather thin for a foodie and so people often assume I'm gym-crazy (hah) but really I just try to watch what I eat and I jog every now and then but I don't go to the gym.  It's not for me.  I just eat lots of healthy things like these roasted carrots and eat my muffins and tiramisus in moderation.
This is probably one of the best roasted carrots you'll have.  Ideally sprinkled with pine nuts or hazelnuts instead of almonds I'd say.  I only had almonds at the time and I felt like the dish needed a crunch but pine nuts would give it an extra dimension.  Oh and look, pretty purple carrots from my favorite green grocer's in London. 

Serves 2-3 as a side
Ingredients
400g baby carrots
1 tsp cumin seeds
1/2 tsp paprika + more for sprinkling
1 tbsp extra virgin olive oil + more for drizzling
60g feta
1 tbsp raisins
1 tbsp almonds
1/2 tsp paprika
handful of mint leaves
handful of coriander leaves

Method
Preheat the oven to 200C/400F. 

Trim the carrots and combine with carrots, cumin seeds, paprika and some salt and pepper in a large shallow baking dish.  Put in the oven to roast, uncovered, for about 20 minutes or until carrots are tender.

While the carrots are roasting, roughly chop the raisins, almonds and the herbs.

When the carrots are ready, leave to cool for 10 minutes before crumbling some feta cheese on top, sprinkling the almonds, raisins, some more paprika and herbs.  Drizzle with olive oil and serve.

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