'Dressed' Roast Potatoes

Ingredients:

1.25kg floury potatoes, such as Desirée, Maris Piper and King Edward
6 tbsp olive oil
2 garlic cloves
1 tbsp ground cumin
1 tbsp paprika
pinch of chilli powder
pinch of dried thyme
1 tsp red wine vinegar

How to prepare:

Preheat oven to 200C. Cut the potatoes into small chunks (no need to peel). Spread out in a roasting tin and drizzle over 2 tbsp olive oil, season with salt and pepper to taste and mix well. Bake for 40-50 minutes until the potatoes are crisp and brown.

To make the dressing: crush the garlic in a pestle and mortar or coffee mill, then blend in the cumin, paprika, chilli and thyme to make a paste. Gradualy work in the remaining olive oil. Stir in the vinegar, taste and add salt if necessary.

When the potatoes are cooked, spoon them on to serving plates and drizzle over the sauce sauce.
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Cinnamon Cookies

The Suburbs
Ingredients for about 80 cookies:

3 egg whites
8 oz. powdered sugar
1 tablespoon vanilla extract
4 drops almond extract
1 teaspoon cinnamon
14 oz. ground almonds

How to make:

Whip egg whites to a peak. Sift powdered sugar and slowly add to egg whites. Set aside 3 tablespoons of egg whites to decorate cookies. Add vanilla, almond extract, cinnamon and ground almonds. Put dough into a plastic bag and roll out to about 1/4 inch. Refrigerate bag for about 15 minutes. Cut bag open. Cut out cookies with a 2 inch star shaped cookie cutter and transfer onto baking pan lined with parchment paper. Brush cookies with egg whites
Bake at 250 F for approximately 15 minutes. Reduce temperature to 210 F and bake for another 30 minutes.

The brushed egg whites should remain white. (approximately 40 calories per cookie). You can use ground hazelnuts instead of ground almonds.
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