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Baked Potato & Veggie Leftover Sauce

I just found this photograph on my computer. I remember making this meal with a mishmash of ingredients, and I remember thinking I need to take a photo of this meal so I can make it again! Obviously I had forgotten about it until now, so this is my recipe from (hazy) memory. 2014-03-08 15.31.15

Baked Potato and veggie leftover sauce

Recipe Serves: 1

■ 1 large potato
■ Olive oil
■ garlic
■ 1/2 carton of passata
■ small handful of tenderstem broccoli
■ small handful of leftover mushrooms
■ 1/4 of a sweet red pepper
■ sprinkle of cheese
■ optional – butter
■ optional – sprinkle of mixed herbs
■ optional – vinegar to taste (balsamic, apple cider or white)
■ salt & pepper to taste

■ Bake the potato in a hot oven (200C) with a sprinkle of salt, for about an hour.
■ Meanwhile chop a clove of garlic and cook on a very low heat with a little oil. After a few minutes add a carton of pessata and leave to cook on a low heat.
■ Wash, chop and prepare the chosen leftover veggies (in my case broccoli, mushroom, and pepper). Add to the pessata. Place the lid on the saucepan and once again leave to heat through on a low heat.
■ Cut open your baked potato and butter if using. Pour your pessata sauce and veggies on top, sprinkle with cheddar cheese and season to taste.


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