Potatoes are yum! Some of life's greatest pleasures involve these starchy blobs of tuber.
The idea that a biscuit or cookie can be a healthy snack is an interesting one. Lots of people have tried to create something that fills that gap. I’ve come up with a recipe that is as close as I can get, to cover off gluten free, dairy free, egg free and low sugar. But it’s not perfect -because that magical, healthy biscuit doesn’t really exist if you were raised on the traditional version.
When I was young, my mother often cooked weiner schnitzel, soaked in egg then dredged through breadcrumbs and fried. These days I eat the eggplant version, topped with an intense tomato sauce and parmesan cheese. If my vegan daughter is coming for the weekend, I’ll top it with a sundried tomato pesto or salsa, and garlic crumbs for a dairy-free version. It’s rich and luscious – not heavy and hard to digest. Weiner schnitzel is tough when it’s fried, and the eggplant version is mouth-wateringly tender. But I cheat too, as I am too lazy a cook to be standing by the pan flipping it over. I use my oven to fast-bake, so I can enjoy a glass of wine and chat to my friends and family, while the meal is cooking. And before I even get the aubergine into the oven, my roasties (potato, pumpkin, carrot, kumara…) are halfway done, so it all comes out perfectly cooked in time to serve.