"Ask not what you can do for your country. Ask what’s for lunch."

Month: May, 2013

Sweet Potato – Hot Potato

Baked Sweet Potato with Tuna

I wasn’t convinced when I first spotted this recipe on GoodFood, tuna and sweet potato? I’m not the biggest fan of tuna and standard potato but something told me to give it a go (probably the fact that I had a sweet potato in the house and I couldn’t summon the energy to go to the shop). Long story, actually pretty short story, it’s a incredible combination paired with the slightly south american influences of chilli, lime and yoghurt. It also helps that it is quite a bit better for you than the traditional white potato and mayo. I recommend adding a quick sprinkling of chilli salt too.

Full recipe here.

Brunch for One

Strawberry and Banana Smoothie

I’m home alone this weekend (a matter my friends now know very well) so I couldn’t quite be bothered to go through my usual fanfare of Sunday brunch. Cooking eggs and bacon, mashing avocado, slicing, toasting etc it all seemed a bit much. Instead I went for a liquid brunch and made a smoothie. I love how little mess is involved and it brings my little used Kitchenaid back to life.

To make Strawberry and Banana smoothie: 200g strawberries, 1 medium well ripened banana, 1 cup of natural yoghurt, 2 cups of semi-skimmed milk, little squeeze of fresh orange. Blend and serve.

Chicken Tagine

Sophie Conran For Portmeirion Tagine �50 (1)I saw this Sophie Conran Tagine for Portmeirion and I just had to throw my hand to morrocan dining. Failing to find a recipe I liked the look of online (not enough ingredients that I had in my cupboards) I mocked up my own tagine. I then force fed it to a friend and she smiled and made all the right noises so I guess it wasn’t too bad?

4 chicken thigh fillets, 1, onion, 3 small sweet potatoes cut into chunks, 1 tin chickpeas, 1 carton passata, 1 chopped pepper, 12 dried apricots halved, 3 cloves crushed garlic, 1tbsp fresh chopped coriander, half a lemon juice, half tsp cinnamon, 1 tbsp rose harissa paste, 1 cup of cous cous, natural yoghurt

Chop the onion into wedges and fry gentle with a little olive oil, the garlic, lemon juice and the chicken thigh fillets. Add the passata, sweet potato, pepper, apricots, half the coriander, the harissa and around a 100ml of water. Cover and let simmer gently for 40 mins stirring occasionally to ensure nothing is stuck to the bottom. You may need to add a little more water to ensure it doesn’t become too dry. Lots of people cook tagines for hours, this way the meat becomes tender and flavoursome, however I don’t have time for that so I just hashed it up.

To cook the cous cous add 1 cup of water to 1 cup of cous cous gently heat for a few seconds and then leave for a minute. Add seasoning and a generous knob of butter then fluff up with fork.

Serve with yoghurt and coriander for garnish.

World Baking Day

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What did you bake for World Baking Day?

Cafetiere Crush

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/1 Summer Haze from John Lewis /2 Golden beauty from La Cafetiere /3 Vintage functionality from Etsy /4 Style Junkie from Amara

Gimme, Gimme

I want thick marble slabs, tapas sets in chalky pastel colours and cream jugs in abundance. Rowen & Wren are a haven for understated slightly nordic inspired gems, all hued in greys and dusty pinks.

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I feel a summer obsession coming on…

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OMFG Pitt Cue Co have a cook book

pittOh yes, Pitt Cue Co have released a cook book to impart their genius pork based knowledge. I cannot wait to get my mitts on this.

Buy it on Amazon just a suggestion, not a command.