I made these colourful nibbles for a party in the summer, when the sun was shining and children were splashing in the pool. But they work as well lighting up the December darkness or brightening up an October day.
They’re both easy to make and really lovely to eat, so it’s a good idea to make a few extra.
Sweet potato rounds with feta, pomegranate and parsley, makes 30
3 medium sweet potatoes, peeled
2/3 packet feta
1 packet pomegranate seeds or a whole pomegranate (seeds only)
1 bunch parsley, chopped
salt and pepper
Slice the sweet potato in 1/2 cm thick slices. Place on a parchment paper covered baking sheet and drizzle with oil. Sprinkle with salt and pepper. Roast in a 200C oven until soft but not mushy, approx 10-15 minutes. Leave to cool.
Top all the rounds with crumbled feta, pomegranate seeds chopped parsley.
I really like this kind of lighter dishes for my supper. It’s still cooked food so feels like a proper dinner, just not as heavy. The coriander yoghurt is a nice, fresh contrast to the sweeter and earthier flavours of the fritters. Get in!
Sweet potato fritters with coriander yoghurt and chorizo, serves 2
1 large sweet potato, peeled and grated
70 g plain flour
60 ml milk
1 tskp cumin
1/2 tsp ground coriander
1/2 tsp Aleppo pepper or chilli flakes
salt, black pepper
10 cm chorizo, chopped
250 ml thick Greek yoghurt
1 decent bunch coriander
1/2 lime, the juice
1 tbsp olive oil
salt, white pepper
Mix yoghurt and coriander with a blender. Add olive oil. Season to taste with lime juice, salt and pepper.
Mix eggs and flour in a bowl. Add the milk and whisk until no lumps. Add the grated sweet potatp, spices, salt and pepper. Fry in butter and oil on medium heat until golden brown and cooked through. Remove and fry the chorizo pieces until crisp. Plate up and serve with the coriander yoghurt and chopped coriander.
With the big freeze hitting London, all I want to eat it food that warms you through. This soup is definitely warming, filling and of course – tasty.
The slight ‘exotic’ combination of sweet potato and lemongrass really works and it is a nice alternative for a mid-week meal.
The vegetable puré itself is velvety and thick enough without the addition of dairy product, however I think a dollop of creme fraiche while serving adds another flavour, and it cuts through the lemongrass nicely.
(To make this vegan, use vegetable stock and omit the creme fraiche.)
Sweet potato and lemongrass soup, serves 2
2 sweet potatoes
1 tbsp olive oil
400 ml chicken or vegetable stock
salt, black pepper
To serve: a dollop of creme fraiche and a drizzle of olive oil
Peel the sweet potatoes and cut into even-sized pieces. Cut the lemongrass in half lengthways and then across so you have four pieces. Heat up the oil in a large saucepan on medium heat. Add the lemongrass and sweet potato and stir for a few minutes to enhance the flavours. Add the stock and bring to the boil. Then cook with the lid halfway on for about 15 minuter or until the vegetables are soft. Remove the two thickest pieces of lemongrass then puré the everything into a thick soup consistency. Add more stock or hot water until it has the thickness you want. Bring to the boil again and season. Serve with a dollop of creme fraiche and a drizzle of a flavoursome oil.
Sometimes finding dinner inspiration in your own cupboards really work. That is this dish a good example of. it is perfect to double, triple or quadruple for more dinner guests. It is also healthy and super easy to make. And it is proper comfort food.
A plate of tasty healthy food that gives you a warm hug from within.
Roast sweet potato and peppers in the oven.
Add chorizo to the veg to cook together the last 15 minutes.
Squeeze with lime juice and top with plenty of chopped crisp spring onions for a different texture.
Tray bake with sweet potato, peppers and chorizo, serves 1
1 sweet potato
1 pepper of any colour you like
5-10 cm cooking chorizo
4 spring onions, sliced
1 lime wedge
Preheat the oven to 180C. Wash the pepper and peel the sweet potato. Cut into same sized pieces. Place in an oven proof dish and drizzle with olive oil. Season. Toss to coat the vegetables with oil.
Place in the oven for 20 minutes, stir around once to cook evenly. Peel and slice the chorizo and add to the dish and let it cook for another 10-15 minutes. Plate, squeeze with lime and sprinkle with spring onions.
This gorgeous weather needs some lighter food, don’t you think?! Especially if you like me live in a top floor flat with lots of skylights, that apart from letting light in also let the warmth in.
Last week I made this fantastic salad, and I have a feeling I will eat it all summer long. It is just that good. And apart from tasting good it is also good for you. Not bad, heh?
I ate it as it is pictured above, on its own, both for dinner one day and lunch the next. It would of course work well for a summer barbecue or a picnic too.
A salad is a salad; so look at the recipe below as a guide instead of a proper recipe. With the right ingredients you can’t go wrong.
Summer salad with sweet potato, aubergine, spring onions and feta, 2 portioner
2 baby aubergine
1 sweet potato
2 handfuls rocket
100 g feta
3 spring onions, chopped
½ lemon, the juice
extra virgin olive oil
Wash the aubergine and cut into cubes of ½ x ½ cm. Peel the sweet potato and cut into equal cubes. Place in a roasting dish and coat with olive oil. Season. Roast unril soft, about 20-30 minutes, 200C.
When the vegetables are done, take out two salad bowls and put a handful of rocket in each. Divide the sweet potato and aubergine between the bowls and crumble the feta on top. Add the spring onions and dress the salad with lemon juice and a good olive oil. Season and dig in.