Roasted Potatoes In Minutes by Nauheed Cyrusi

 Nauheed starts by cutting the potatoes into smaller pieces and washes them well/ She then puts them in a bowl and places them in the microwave for two and a half minutes. This also works as an easy hack for boiling potatoes if you do not want to use a pressure cooker.

 The next step is to add some ghee to a grille and saute the potatoes on a light flame. She then seasons them with a little bit of salt and black pepper. Voila! Your ghee-roasted potatoes are ready to devour.

 

 

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Kumquat Salad

INGREDIENTS
3/4 cup whole kumquats
1/4 cup olive oil
1 tsp. olive oil for coating
Pinch of salt
1 juiced lemon
1/4 lb. arugula
3/4 cup toasted and crushed hazelnuts or any other nut of your choice or even pumpkin seeds( charmagaz)
1 handful fresh mint
Pepper to taste

METHOD 
Place a shallow pan of water on the bottom oven rack. This will prevent the kumquats from drying out. 
Preheat the oven to 400ºF (204ºC). 
Toss the kumquats with a teaspoon of olive oil and a pinch of salt. You should keep the 3/4 cup of kumquats whole instead of chopping them. Keep tossing until the ingredients are combined. 
Place the kumquats on a baking pan on the upper rack of the oven. 
Roast them for 10 minutes. 
Make the dressing. Whisk together 1/4 cup of olive oil and the juice from one lemon. Season this mixture to taste and keep stirring until the ingredients are combined. You can do this while the kumquats are roasting. 
Combine the kumquats, arugula, hazelnuts, and mint together in a large bowl. Combine the cooked kumquats, 1/4 lb. of arugula, 3/4 cup of shelled, toasted, and crushed hazelnuts, and 1 handful of chopped mint. Pour 1/4 cup of the dressing over the salad. You can add more dressing if it suits you.

Serve. Season this salad with pepper to taste and enjoy it immediately.

 

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