Love and Spices:
Seed-crusted roasted fries

This Super Bowl-friendly snack can also be made with sweet potatoes

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, she developed this culinary art alongside her grandmother and sisters, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Seed-crusted roasted fries with mint pesto

Golden and crisp on the outside, these seed-crusted roasted fries burst with nutty flavour and a satisfying crunch that makes every bite irresistible.

Preparation time: 20 min | Cooking time: 35 min | Preheat oven to 400°F/200°C | Yields: 4 to 6 servings

• 4 large baking potatoes, peeled and cut into large fries
• 3 tbsp coconut oil
• 2 tbsp old-fashioned whole-grain mustard
• 1 tbsp black and white sesame seeds
• 1 tsp poppy seeds
• 1/2 tsp chilli powder
• 1/4 tsp sea salt

Combine the mustard, oil, salt pepper, chilli powder, and seeds in a large bowl.
Toss in the fries.
Roast for 35 to 40 minutes, until crispy.

MINT PESTO

• 4 tbsp mint, chopped
• 2 tbsp capers, chopped optional
• 1 garlic clove, crushed
• 2 tbsp olive oil
• 1 lemon, juiced
• 1 lemon, zest, set aside
• Salt and pepper to taste

While the fries are baking:
In a food processor blend all ingredients.
Pulse leaving some texture.
Add oil, lemon, salt and pepper.
Remove from food processor.
Stir in the zest.
Place in a serving dish.
Serve with the roasted fries.

Can also be made with sweet potatoes.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn