Online Reporter
Chef Rudo Kandiero
Ingredients
2 (900grammes) baby potatoes, halved or quartered if large
6 strips bacon, chopped
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon Dijon mustard (optional, for a tangy kick)
1 teaspoon garlic powder
Half teaspoon smoked paprika
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easier cleanup.
2. Prepare the potatoes: In a large mixing bowl, toss the halved potatoes with olive oil, honey, Dijon mustard (if using), garlic powder, smoked paprika, salt and black pepper. Mix well to coat everything evenly.
3. Add the bacon: Spread the seasoned potatoes out on the baking sheet in a single layer.
Scatter the chopped bacon evenly over the top.
4. Roast for 35–40 minutes, tossing once or twice during cooking until the potatoes are golden brown and crispy on the edges and the bacon is cooked through.
5. Remove from the oven and sprinkle with fresh parsley.
Serve hot as a side dish to grilled meats, chicken or even eggs for brunch.
Our favourite festive lasagne recipe
Ingredients
Meat sauce
500g ground beef mince
1 onion, finely chopped
2 cloves garlic, minced
1 can (400grammes) crushed tomatoes
2 tablespoons tomato paste
1 tablespoon dried oregano
1 tablespoon dried basil
Half tablespoon salt
Half tablespoon pepper
Half cup beef broth
Cheese sauce
2 tablespoons butter
2 tablespoons flour
2 cups milk
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Other
9 lasagne sheets (no-boil or pre-cooked)
1 cup shredded mozzarella cheese
Instructions
1. Make the meat sauce:
In a pan, cook ground beef until browned. Add onion and garlic, sauté until soft.
Stir in crushed tomatoes, tomato paste, oregano, basil, salt, pepper and beef broth.
Simmer for 15 minutes.
2. Make the cheese sauce: In a saucepan, melt butter and stir in flour. Cook for one minute. Slowly whisk in milk and cook until thickened.
Stir in cheddar and Parmesan cheese. Season with salt and pepper.
3. Assemble the lasagne: Preheat oven to 180°C (350°F). Spread a layer of meat sauce at the bottom of a baking dish.
Add a layer of lasagne sheets, followed by cheese sauce.
Repeat layers, finishing with cheese sauce.
4. Bake: Sprinkle mozzarella cheese on top and bake for 35-40 minutes until golden and bubbling. Let rest for 10 minutes before slicing.
Enjoy!
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety the HACCP WAY. She can be contacted on 0772748509
