Ingredient :
3 piece of potatoes, 1 piece of carrot, 2 pieces of big onion, , some frozen corn, peas, Cheesedale cheese, a frankfurter, some basil, a little bit of thyme, and of course salt & pepper to taste !
Method :
Slice the potatoes, carrot and onions to about 5mm thick，sprinkle a little bit of basil and thyme, roast with a little bit of olive oil all the ingredient in a heater-oven at 140°C for 20 minutes. Alternatively, it can be pan-heated or over a bbq fire.
As the vegetables are almost done, add in frozen corn, peas, and chopped cheese, and let it heated for little while. Serve hot with a little bit of mustard or chili sauce
3 piece of potatoes, 1 piece of carrot, 2 pieces of big onion, , some frozen corn, peas, Cheesedale cheese, a frankfurter, some basil, a little bit of thyme, and of course salt & pepper to taste !
Method :
Slice the potatoes, carrot and onions to about 5mm thick，sprinkle a little bit of basil and thyme, roast with a little bit of olive oil all the ingredient in a heater-oven at 140°C for 20 minutes. Alternatively, it can be pan-heated or over a bbq fire.
As the vegetables are almost done, add in frozen corn, peas, and chopped cheese, and let it heated for little while. Serve hot with a little bit of mustard or chili sauce
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3 comments:
好豐富 又營養
邊吃邊看電視吧
i think it's better for u to roast all the ingredient first then add in olive oil. olive oil can't stand for heat.
The smoke point generally refers to the temperature at which a cooking fat or oil begins to break down to glycerol and free fatty acids. The glycerol is then further broken down to acrolein which is a component of the bluish smoke. It is the presence of the acrolein that causes the smoke to be extremely irritating to the eyes and throat. The smoke point also marks the beginning of both flavor and nutritional degradation. Therefore, it is a key consideration when selecting a fat for frying, with the smoke point of the specific oil dictating its maximum usable temperature and therefore its possible applications. For instance, since deep frying is a very high temperature process, it requires a fat with a high smoke point.
smoke point of olive oil :
extra virgin = 190 °C
virgin = 215 °C
refined = 225 °C
extra light = 242 °C
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