Again another BBC Goodfood recipe. I liked it and wanted to try it , firstly because the colour was so enticing.:) Secondly did you know that sweet potatoes are a power house of Vitamin A, vitamin B5, B6, niacin, thiamine, riboflavine and carotenoids, meaning full of anti oxidants?? BBC Goodfood website has an interesting colour chart to check on whether you are getting your daily requirements.
and thirdly because I had a bag of organic sweet potatoes sprouting roots on my counter top..yeah I bought it a week ago and just couldn’t find the time to cook much this week.
So yup..today I made sure I used at least half the bag before the husband started nagging….:)
Prep time 10min
Cook time 35mins
- 1kg sweet potato, washed, peeled and chopped into equal sized chunks
- salt and pepper
- 1 tbsp olive oil
- half a small red onion, chopped fine
- 4 spring onions, sliced fine
- small bunch of chives, snipped fine
- 2 tbsp olive oil
- 5 tbsp sherry vinegar ( I used white wine vinegar)
- 2 tbsp honey
Pre heat oven to 200 deg C. Get a roasting tin, line it with a baking sheet and and add the chopped sweet potatoes. Toss it with the olive oil and season lightly. Roast for about 30-35 minutes.
While that’s roasting, get started on the dressing. Get a small bowl and add all the ingredients. Whisk it till everything is mixed well. Once the sweet potatoes are done , let it cool, then toss with the dressing.
Enjoy knowing that you are nourishing your body! 🙂
This is a lovely cake that can be made in a jiffy. Especially when guests turn up unexpectedly. 🙂
Recipe (Adapted from the BBC Goodfood magazine)
- 85g butter, softened
- 70g castor sugar
- 85g self raising flour
- Handful of walnuts
- 2 eggs, beaten
- 1 tbsp milk
- 2 tsp instant coffee
For the butter cream
- 80g icing sugar
- 25g softened butter
- 1 tsp coffee
- 1 tsp milk
Beat the butter and sugar in the mixer,or hand held whisk till light and fluffy. Then add the eggs ,one at a time ,then the flour, coffee diluted in the milk and the walnuts. Reserve some of the walnuts for later. Mix till just combined.
Pour the mixture into a microwave safe dish. I put mine into a silicone bread pan about 15x7cm. Bake in the microwave on high (I put mine at 80% cos I find it dries up the cake) for 2 minutes ,then on.medium for another 2 minutes ( here I adjust my microwave to 60%). Check if it’s cooked. It should be springy when gently pressed down. If not cooked, another minute on medium till cooked. Once cooked let it cool and get started on the butter cream.
For the butter cream, dilute the coffee in the milk then whisk with the butter and icing sugar till soft and creamy. Layer on to the cake and decorate the top with the remaining walnuts.
Wallah.. A yummy coffee cake done in minutes .Enjoy! 😊
Now this one is from Tana Ramsay… Gordon Ramsay’s wife. And it was such a perfect cake. Well I did hear that her recipes are delicious and she has a book out too. I made this as a sudden after thought on a Saturday morning, wondering if it would bake in time for my morning picnic. But yes it did and it was perfect. This shot was taken at the picnic table while we were hungrily attacking the cake! Please go ahead and try it out. 🙂
Recipe ( by Tana Ramsay, and adapted from the BBC Goodfood magazine)
- 225g unsalted butter,softened
- 4 regular sized eggs
- 200g castor sugar
- 225g self raising flour
- Zest of 1 lemon
- Juice of 1 1/2 lemons
- 85g castor sugar
Preheat your oven to 180 degrees Celsius.
Cream the butter and sugar till soft and creamy. Then add one egg at a time mixing well to make sure well incorporated. Add the lemon zest and mix well. Now sift in the self raising flour and mix till just combined. Line a 20cm cake tin with greaseproof paper and pour in the mixture. Level the top with a spoon and bake for about 45 -50 min till a skewer comes out clean when tested.
While you wait for the cake to cool, prepare the lemon drizzle. Mix the juice with the castor sugar till the sugar dissolves partly. Pierce the warm cake with a skewer or fork and then drizzle lemon juice all over till the juice has sunk in. And now time to enjoy your easy peasy lemon drizzle cake ..But it tastes even better after an hour or so. Enjoy! 🙂
Note: I didn’t use all of the lemon syrup on the cake and it turned out pretty good, see what you think is the right amount.
Prep time 15min
Cook time 45mins
I should have married an Italian..! hahahah cos I love Italian food…hmmmmm anyway! 🙂
I got this recipe from the BBC Goodfood magazine and the colours were so pretty and the recipe was SO SIMPLE! I love these kind of simple and delicious recipes.
Recipe: (adapted from BBC Goodfood)
- loaf of ciabatta – sliced thick and sautéed in a pan with some olive oil
- 1 large aubergine, sliced thick in 2 cm cubes
- 1 medium sized onion, sliced thin
- 1 tsp capers
- 2 plum tomatoes, cubed
- 2 tbsp. red wine vinegar
- 25g raisins
- 3 sticks of celery sliced about 5mm thick
- handful of toasted pine nuts and some basil leaves for garnish
Get a deep pot, add some olive oil, about 50ml and throw in the chopped aubergine. Cook on medium heat till slightly softened, about 10 minutes. Take it out and add the sliced onions, cook till softened and slightly caramelised.
Now in goes the chopped tomatoes, cook till softened and well incorporated with the onions. Add 3/4 of the sliced celery, capers, raisins and the red wine vinegar. Now add the aubergine back into the pot. Season well.
Cook on low heat for about 25 to 30 minutes, mixing gently in between. About 5 minutes before you take it off the heat, add the remaining sliced celery for the crunch. Check seasoning again and serve garnished with pine nuts and basil leaves.
Serve with ciabatta. Super yumm!
I’m Indian and I love Indian food. Should I cook more Indian food…well I can if I had more time on my hands. These recipes are so easy to make and hassle free that I just love the simplicity of it. And the ‘ Clean eating’ concept I was talking about previously fits perfectly with my time schedule. 🙂 and so much healthier too…luv it! Go ahead and try it.
Recipe: ( adapted from BBC Goodfood magazine)
- 1 tbsp. vegetable oil or olive oil
- 1 big onion cut into 8 wedges
- 2 green pepper cut into medium sized strips
- 2 tsp ground cumin
- 1.5 tsp hot paprika
- small bunch of coriander, leaves picked and stems chopped fine
- 200g smoked tofu ( I used regular firm tofu) cut into bite size pieces
- 1 can of kidney beans , 400g, drained and rinsed
- 40g can cherry tomatoes
- 1 tbsp. dark brown soft sugar
- 8 corn/ wheat tortillas
- 2 limes cut into wedges
- large ripe avocado, cut into wedges
- shredded lettuce
- thick yoghurt or sour cream
- extra virgin olive oil for drizzling
Heat oil in a large pan, add onions and peppers. Season and cook on medium high heat till just tender and starting to char. Add coriander stems, stir for a minute then add spices. Keep stirring for about 2 mins till fragrant. Add some water if too dry.
Tip in the tofu, kidney beans, tomatoes and sugar. Cook for 5 minutes on medium high heat till sauce is quite dry and tofu is heated through. Taste sauce for seasoning and add coriander leaves and some lime juice as needed. Taste again and adjust seasoning if needed.
Warm tortillas following pack instructions. Serve with some yoghurt or sour cream, lettuce and avocado wedges.
Serves 4, prep 10 mins, cook 15 mins.