Skip to main content

Wholesome Threesomes


Using 3 beautiful ingredients to showcase freshness and flavour means less shopping and chopping more time for planning the next meal! The two recipes below are my mainstays during this unsettling weather, sunny and springy one minute, arctic winds and snow the next!


Baked Sweet Potatoes with Caramelised Onions & Goat Cheese

Serves 4

4 large sweet potatoes, well scrubbed
2 large onions, sliced thinly
125 grams goat cheese
a little olive oil
salt and pepper

Pre-heat oven to 200C and place sweet potatoes rubbed with a some olive oil, on a baking sheet. Cook until tender, about an hour depending on size.
Meanwhile, slow cook the onions on a very low heat, stirring regularly and adding a little water to prevent them getting too "caramelised",in the oil, will take about 40mins.
Cut the sweet potatoes in half lengthways and place them cut-side up on baking tray, scatter with onions, slice or crumble over the goat cheese. pop back into the oven until cheese melts.
Serve with a crunchy green salad with balsamic dressing.


Thai Thighs

12 boned and skinned chicken thighs
1 cup coconut cream
2 tablespoons red curry paste
salt n pepper
a lime if you have one


Mix the curry paste with the coconut cream in a small bowl. Place the chicken thighs in a non-reactive casserole dish, cover with coconut cream mix, leave to marinate as long as you can, preferably 2 hours but can go into a pre-heated oven at 180C for about 40 minutes.
Serve with basmati rice, a squeeze of lime and some coriander if you have any handy.


I'm heading to my local market now,I have set myself a £10 challenge for this weeks shopping, so will be  using lots of veg and trying to find the best deal on meat. Will keep you posted on how I do.

Love Food X


 







                                                                                

Comments

Popular posts from this blog

Purple Reigns

All things food and all things purple, love them. Hyacinths, wisteria, ripe figs, eggplants, kalamata olives with crumbly feta, Prince and more.
This weekend I re-discovered that intoxicating liquer, Parfait Amour, an ancient bottle lingering in the back of the drinks cabinet. Ah- the memories came flooding back, sipping parfait amour with lemonade in the less salubrious bars of downtown Brisbane, steamy and witchy, we thought it was the height of sophistication... it did look fabulous and matched our lipstick too.

The bottle I found had lost most of its mojo so I bought a fresh one, surprisingly not difficult to get a hold of so somebody's still drinking it thank goodness!
Inhale- mmm.... rose petals, orange essence, almonds, vanilla and sin.

My palate has changed a bit since then, so I added a big squeeze of lime juice with the lemonade so it wasn't as sweet.
Great with a dash of cointreau, cranberry juice and soda water. A delicious Sipsmith gin and tonic, squeeze of lemon and …

Harvest Will Preserve Us

Lovely to be heading towards a "New Year" again and taking advantage of the end of summer harvest. Tomatoes are at their peak now, sweet, plentiful and cheap. Perfect if you have a glut of them in the garden or like me, have a fab market where I can get 5kg of tomatoes for a fiver. Same goes for peppers, cucumbers and courgettes. Store the tomatoes for the winter using Marcella Hazan's , classic tomato recipe and keep them in 250ml/ 1 cup portions in the freezer. One of my go to mid-week dishes is this tomato curry.

Quick Tomato Curry Serves 3 - 4  1 large onion, roughly chopped 1 heaped tablespoon of freshly grated ginger 1 tablespoon of turmeric 1 fat clove of garlic, crushed 1 heaped tablespoon of curry paste, I use a madras one 2 cups of tomato sauce, no need to defrost Oil of your choice Salt, pepper, sugar
In a large frying pan, on a medium heat, add 2 tablespoons of oil and the chopped onions. Cook for 3 or 4 minutes before adding the ginger, turmeric, garlic and curry paste,…

COOL BRITTANIA

There's always an avalanche of articles published in the new year with predictions of the food and drink that will be  "trending"  and what we should be adopting to remain cool .


Frankly, as much as I love to try new ingredients, the hunt for a bit of strange, in these "interesting times", I'm comforted by something familiar and that reeks of ol' Blighty .  And it's the old stuff, the classics, that await the younger generation to hunt down. Here's a few of my favourites from the 19th Century to get things started.





At first whiff, Gentleman's relish was an instant flashback to my school packed lunches, Peck's Anchovette paste on spongy white bread, served at school bag temperature of around 29 degrees celsius. Them were the days. Patum Peperium, the Gentleman's relish is another paste not for the faint hearted. It is made from salted anchovies, butter and some very punchy herbs and spices. A little goes a long way and as recommended, a …