Hello everyone, I hope the weather is nice and warm wherever you are in the world. The UK has been pretty sunny this week and its great!
Following on from the vegetarian recipes, today features sweet potatoes which are a savior when eating vegetarian meals. It makes a change from normal potatoes and tastes delicious. Sweet potatoes are also very nutritional depending upon how they are cooked and provide the body with fibre, vitamin C and many other nutritional benefits.
As you can see in the image below, I ate the sweet potato with broccoli and sweetcorn which complimented the slight oiliness of the fried potato. These sweet potato balls were soft on the inside with a crispy outer layer and would go great in a wrap/tortilla.
Sweet Potato Balls recipe (serves 2-3)
3 sweet potatoes
1 tsp ground cumin
2 garlic gloves – crushed
2 tsp ground coriander
2 tbsp lemon juice
100g plain flour
Firstly, peel, wash and chop the potatoes, place in a pot of water and bring to the boil. Once cooked, leave to cool.
Mash the potatoes in a bowl and mix with the other ingredients.
Heat oil in a pan and once hot enough add spoonfuls of the potato mixture to the pan and fry until golden brown, roughly 7 minutes.
Good afternoon everyone, I hope you’ve had a good day. It’s been really rainy recently and today was no exception. The recipes I’m sharing below are two very different things I thought would taste great together, the rosti is a potato based item which I didn’t really enjoy because of the soft consistency and eggy texture. The noodles were pretty simple and tasty even though they look quite plain. Also, I’m not the biggest fan of vegetables and when I made the noodles I think one or two ingredients were missing off the list but I’ll still include them in the recipe.
Sweet Potato Rosti (serves 2)
225g sweet potato – peeled and grated
2 tsp oil
2 spring onions – finely sliced
Pinch of salt and pepper
Preheat the oven to gas mark 6. Wash, grate and squeeze the juice from the potatoes.
Mix all of the ingredients together in a bowl and season with a little salt and pepper.
Mould into 4 circle shapes, place on a baking tray and cook in the oven for 30-40 minutes until the edges are slightly golden.
Stir Fried Noodles (serves 2)
150g egg noodles
1 tbsp oil
2 1/2 cm piece of fresh ginger – grated
2 garlic cloves – crushed
1/2 a carrot – cut into matchsticks
1/4 yellow pepper – thinly sliced
Handful of frozen peas
1 spring onion – finely sliced
2 tsp soy sauce
1 tsp white wine vinegar
Cook the noodles according to the packet and in the meantime, prepare all of the vegetables.
Heat the oil in a pan/wok and stir in the ginger and garlic. Then add the mangetout, peas, carrot, pepper on a medium heat for 5 minutes.
Once the noodles are cooked add the the pan/wok combining everything together then mix in the soy sauce and white wine vinegar.
Serve between two plates and sprinkle the spring onions on top.
Good afternoon everyone, I hope your Sunday is going well however you have spent it so far. The sun is shining, there is a breeze flowing through the trees and I can currently hear Reggae music from one of the neighbours, just to set the scene for you whilst I type and look out from my window.
So I have a recipe where I didn’t quite get the quantities right for my taste buds but the end result was a hearty, warming soup dish which was perfect with a piece of buttered crusty bread for dipping. I didn’t manage to take a photo but it had a subtle sweet taste and was orange in colour.
Sweet Potato and Lentil Soup Serves 2
1 tsp curry powder
Pinch of fresh/dried ginger
1 1/2 tbsp olive oil
1/4 onion – finely diced
1 garlic – crushed
200g sweet potato – grated
1L vegetable stock
50g lentils – cook first
25g coconut cream
Toast the curry powder in a dry pan for 2 mins, then add the oil, onions, garlic and ginger. Season with a little salt and pepper cooking for 5 mins on a low heat.
Next add the sweet potato and lentils mixing well. Pour in the stock and coconut cream stirring well and leave to boil gently for 25 minutes.
Season with a little more salt and pepper or add a bit of water to adjust the consistency.
Hello everyone and welcome back to my blog, I hope everyone is doing well and staying at home 🙂 I haven’t been up to much and things still seem quite weird because there’s a massive sense of uncertainty but all we can do is stay positive. The recipe I’m sharing today wasn’t my favourite but I’m sure someone will like it and it can also be adapted to your own taste. I didn’t add any seasonings to the recipe however, a dash of cumin, coriander or garlic powder would enhance the flavour. You could even add cheese on top and use a range of different veggies.
Sweet Vegetable PieServes 3-4
1/4 Onion – finely chopped
1/2 Broccoli – cut into chunks
1 Carrot – grated
200ml Canned Tomatoes
80g Lentils – cook first
100ml Vegetable Stock
3 Sweet Potatoes – peeled and cut into cubes
Heat oil in a pan, add the onions and fry until soft. Place the potatoes into a pot covered with water and bring to a gentle boil.
Add the broccoli and canned tomatoes to the onions, simmer for 5 mins and add the lentils and vegetable stock. Season with salt and pepper and leave to simmer again for another 10 mins.
Pour the mixture into an oven dish mixing in the grated carrot. Once the potatoes are cooked, drain off the water and mash with a little butter.
Cover the mixture with mashed potato and bake in the oven for 30 mins on gas mark 6 until piping hot.
Thanks for checking out my blog and let me know if you try this recipe x