March 22, 2016

A year older, non the wiser but after the last work week in Australia a lot of experiences richer. It was an intense couple of days with amazing people and impressive riding. Have a look – maybe you feel like joining next year!

Back home it’s about 40°C colder and I’m back to warming stews and hearty foods. This recipe is quick and easy to make and looks like you created a little piece of art.


  • ½ cup yogurt
  • 2 teaspoons tahini paste
  • 1 ½ teaspoons apple cider vinegar
  • 1 large clove garlic
  • 2 teaspoons grated fresh turmeric [1 teaspoon dried ground turmeric]
  • fine sea salt
  • freshly ground pepper


_ mince garlic

_ whisk together yogurt, tahini, vinegar, garlic and turmeric

_ season with salt and pepper

_ place in the refrigerator until ready to use


  • 2 tablespoons olive oil [+ extra for brushing]
  • 1 pound potatoes
  • large grained sea salt
  • freshly ground pepper
  • 1 cup shredded purple cabbage
  • ¼ cup chopped chives
  • black seeds

_ preheat oven to 200°C

_ line a baking sheet with parchment paper and brush liberally with olive oil

_ wash potatoes and cut into wedges


_ in a bowl, toss potatoes with olive oil and sprinkle with salt and pepper

_ place potatoes on the prepared baking sheet


_ roast in the oven until lightly browned [about 20 minutes]

_ turn potatoes over and roast another 10 minutes

_ remove from the oven and leave to cool a little on some kitchen paper [so a little of the oil gets absorbed by the paper]



_ toss potatoes with shredded cabbage and chives

_ give the sauce a good stir


_ drizzle potatoes with the sauce

_ serve topped with black seeds and some more sauce on the side

fox_potatoes_turmeric fox_potatoes_turmeric

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