Welcome back! It has been a year … almost to the day of my last blog. And suddenly, for no apparent or obvious reason, it feels like the right moment to start sharing again… this time once a week…the adventures and creations in my kitchen.
I thought I might start with the divine pleasures of simple food. Right now I live in a part of the world experiencing autumn and we still have the beautiful harvest of ripe, succulent tomatoes and large, juicy limes! I LOVE tomatoes and what better way to enjoy them than to make pico de gallo! My present favourite meal is to air fry 2-3 potatoes cut in slices and scoop up the tart, spicy pico de gallo! It’s deliciously messy and satisfying.
Here is a recipe but you probably do not need one!
Air Fried Potato Rounds With Pico De Gallo
Ingredients
2-3 medium to large Dutch Cream Potatoes, washed and scrubbed clean
2-3 fresh, ripe, organic tomatoes
3 slices of red onion, chopped
1/2 cup fresh cilantro, finely chopped
1 red chilli, stem trimmed and finely chopped (optional)
1 clove garlic (optional)
juice of 1/2 lime
2-3 pinches of Himalayan Pink Salt
Black pepper to taste
Method
Wash and scrub the potatoes cutting off any unsavoury bits. Turn on your air frier to heat up. Slice the potatoes either vertically or horizontally depending on how big they are. I make them about 1/4 inch thick. Air fry your potato rounds for 20 minutes or until they are the right crunchiness for you. I do not add any oil as I find it is unnecessary and it keeps the meal light but satiating.
While the potatoes cook, prepare your pico de gallo, Wash, slice and chop your tomatoes and add to a bowl. Slice and chop your red onion, chili and cilantro and add to the tomatoes. I do not add garlic but if you omit the chilli, you may want to add minced garlic in its place. Squeeze a half lime and add to the pico de gallo along with the salt and pepper. Mix well and taste adjusting any of the ingredients as necessary.
Serve immediately once the potatoes are cooked and enjoy the combined freshness, colour and flavour!
Until next week… happy cooking!