Tuesday, 8 January 2013
Yesterday I got sent some Cypriot Potatoes sent to me from Tesco's to try out. As I've planned the meals over the next few day's that don't involve potatoes I decided to make some mini jackets with the potatoes as a little side dish to go with our dinner.
We were having chicken tikka and rice last night and these made a fun and interesting addition, that went down well with everyone...
Sunday, 4 November 2012
3 tbsp olive oil
1 small onion
1 garlic clove
1 litre vegetable or chicken stock
1 large sweet potato
Salt and pepper
Juice of 1 orange
In a heavy base pan on a medium heat, place the oil, garlic and onion and cook for a few minutes until translucent.
Add the peeled and chopped sweet potato, cook and stir for a further five minutes before adding the stock.
Bring to the boil and turn down the heat to a gentle simmer
Cook until the potatoes breaks when squashed with a fork against the side of the pan.
Remove from the heat and with the help of a hand blender or food processor cream the soup.
Return to the heat, add the orange juice and adjust the seasoning.
Tips: The thickness of the soup will depend on the actual size of the potato. If it’s too thin you can either add more mashed sweet potatoes or boil it a little longer to reduce it. If it’s too thick add a little extra stock or water.
You can add cream if you like, but we prefer it without, as the soup will taste good even if served cold.
For extra velvetiness add a couple of white potatoes
About this post- This is a free guest post by Love Sweet Potatoes
Monday, 25 June 2012
Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judyh-jsThoughts where you can link up all your creative post each week.... what have you all been up to this week?
Thursday, 8 March 2012
Preparation time: 20 minutes
Cooking time: 1 hour
- 800g Maris Piper potatoes, thinly sliced
- 1 large onion, finely sliced
- 2 garlic cloves, crushed
- 25g butter
- 300g Rachel’s greek style natural yogurt
- 200g double cream
- Salt and pepper
- Sprinkle of nutmeg
- Grated parmesan
- Pre-heat the oven to 190°C/327°F/Gas Mark 5 and grease a gratin or a suitable ovenproof dish.
- Peel the potatoes and place in a pan of cold water, bring to the boil, cook for approx 10 minutes until the slices are tender.
- Drain using a colander and leave to cool slightly.
- Layer the potatoes with the onions and garlic into the dish and season with salt and pepper.
- Mix the yogurt and cream together in a jug, until smooth.
- Pour the mixture over the potatoes, it should nearly reach the surface of the dish.
- Sprinkle with nutmeg and parmesan and bake until golden brown and bubbling for approximately 1 hour.
- Let the gratin rest for 10 minutes before serving and serve whilst still warm.
- Try this dish with a traditional Sunday roast
Sat Fat 12.8g,
COST PER SERVING: £0.72
Recipe and photo credit by - Rachel's
Monday, 19 December 2011
- 4 eggs
- 200g sugar
- 90ml vegetable oil
- 250g self-raising flour
- 250g sweet potatoes
- 150g white chocolate callets (or chopped into small chunks)
- 1 tsp vanilla extract
- Preheat the oven to 180°C.
- Line two (2lb) loaf tins with silicone paper.
- Place the oil in a bowl add half the chocolate and place on top of a pan of boiling water stirring occasionally, until melted.
- Remove from the heat and set aside.
- In a large bowl sift the flour and add the sugar.
- Puree the raw sweet potatoes in a food processor.
- Add the eggs one at a time to the sweet potatoes puree.
- Add the vanilla, oil and chocolate.
- Pour the mixture over the dry ingredients and mix well, add the rest of the white chocolate.
- Pour into the loaf tins.
- Place in the oven and cook for approx 50 minutes to one hour or until cooked.
- (To check if the cake is cooked, insert a wooden cocktail stick into it, if it comes out dry to the touch the cake is cooked).
- Leave to cool down, slice and serve.
- Why not frost the cake with a yogurt frosting or add some ginger or orange as an extra flavouring to the cake
Recipe and photo credits- Love Sweet Potatoes