This 7 ways with post is celebrating a vegetable I use a lot. Sweet potatoes are so versatile, they can be a meal in themselves, used in sweet treats, roasted to perfection, used as noodles the list goes on!
I’ve selected 7 diverse ways to use them in your cooking so there will always be something to do with your left over sweet potatoes. They don’t work to sup for every dish that you’d usually use a potato for. Their moisture content is way higher and they’re sweeter so the don’t crispu up as well as a potato but they do caramelise.
This soup comes together so quickly and is a one pot wonder. I’ve written the recipe for one but you can easily just double it and so on to serve more people.
This is the kind of yummy meal I love to make when It’s just me or me +1 eating. It’s quick, includes minimal dishes (particularly important if I’ll be doing the washing up by myself) and is super tasty. it’s also an excellent idea at this time of the year when it’s cold and you need to warm up from the inside.
Find the best quality locally sourced prawns you can as they will be really shining in this noodle soup. Prawns are a great source of low calorie protein and they taste amazing. Just purchase them responsibly. I have a wonderful fishmonger at my local shopping centre who is always happy to chat about where his seafood comes from.
This is a one pot, 10 – 15 minute meal so I cooking at home seems like a pain then this is the kind of dish that you should be trying to make! It also has 2 cups of fresh vegetables in it, you can up the ante by using raw zucchini noodles and just pouring the broth over these to serve.
2 tsps extra vrigin olive oil
1 tsp miso
1/2 tsp freshly crushed garlic
1 tsp freshly grated ginger
2 tbs finely chopped spring onion
1/2 tsp finely chopped red chilli (or to taste)
5 prawns, shells and heads removed
1 cup vegetable stock
1 cup water
1/3 cup finely sliced carrot (just into ‘coins’ one baby one will do
1/2 cup finely chopped bok choy stalks (well cleaned)
1 cup bok choy tops
45-60g ramen noodles (how hungry are you?!)
soy to taste
lime to taste
Heat a medium saucepan over medium heat. Once hot add the ginger, garlic, chilli and spring onion, cook for 30 seconds and add the prawns stirring to coat in the aromatics. Cook for 1 minute each side the remove.
Add miso and stock. Stir to dissolve then add water and bring to the boil. Add the ramen noodles and cook for 4 minutes or according to packet directions. When they have 2 minutes to go add the carrot and bok choy stalks. With 1 minute to go return the prawns. Taste and season with soy/tamari and lime as desired.
Serve with the noodles on the bottom of the bowl and the prawns on top, all the broth and vegetables surrounding. Add the bok choy leaves when you serve (stops them from over cooking).
This week I’m writing this post on a train to Avignon, as I’ll be spending the next two weeks in the south of France. What a dream!
I can’t wait to visit markets and cook up a storm. I had the lovely experience of shopping at Borough market in London this week, and making a seafood feast for my boyfriend’s housemates and it was so nice to cook for people again.
Now, what you should be cooking for yourself and anyone else you like next week:
Day 4: Prawn and Pumpkin Yellow Curry, this might sound like an unusual combination but the sweetness of the pumpkin tempers the spice of the curry and makes it the perfect flavour base for the prawns.
Using cabbage in this pasta bake is a a great way to add flavour, add extra vegetables and use up any leftover cabbage in your fridge. You can sub the cabbage for kale as it’s essentially the same family right?
This is a simple, easy to make and delicious dish. You are basically just sauteing everything together while you’re pasta cooks, making a lightened up version of a bechamel and then stirring it all together and pouring it into a baking dish. You the end up with a lovely crunchy carmalised top and silky pasta bake underneath this.
You ca use the sauce in this as the base for any non tomato based pasta bake. Add whatever sauteed vegetables you prefer and then bake until golden – so easy and such a great way to clean out your fridge. I’ve been really trying to refocus on not wasting food of late and it’s been so great to get back in those habits again. It can be hard, especially as a I live in a share house, to avoid ending up with vegetables languishing in the bottom of the fridge but after doing one big fridge clean up our fridge has been almost waste free. Lucky we have compost so anything that was languishing in the bottom of those vegetables drawers when we did the clean out got to live it’s next life composting.
This has also meant we only have one small bag of rubbish going into our rubbish bin each week. In a house of 3-4 adults that’s a pretty great achievement. And thanks to making meals like this one that help me use up whatever I have in the fridge. This dish also freezes well and makes for a great emergency lunch stash!
1 Tbs extra virgin olive oil
250g cup or button mushrooms, finely sliced
1 Tbs thyme leaves
1/4 a savoy cabbage, finely shredded
1/2 cup finely sliced spring onion (can replace with another type of onion but cook for 2 minutes first before adding other ingredients.)
250 g short dried pasta (I used a short mafalda pasta)
1.5 Tbs extra virgin olive oil
1.5 Tbs flour
1 cup vegetable stock
2/3 cup milk of choice
1 tsp dijon mustard
1/2 freshly grated parmesan
salt and black pepper
Preheat oven to 180 degrees celius.
Bring a pot of wate rto the boil and cook pasta according to packet instructions.
Heat a large heavy base sauce pan. Add oil and then add the vegetables and thyme, Cook on medium heat, stirring often until the cabbage has started to colour. Set aside until pasta and sauce are ready.
Heat a small to medium pot and once hot add the oil and then the flour, cook for 1 minute and slowlyu add the stock and then the milk, whisking to incorporate. Bring to a simmer to thicken and then add the dijon mustard and the parmesan. Add to the pig pan of vegetables along with the drained pasta. Stir well to evenly combine, season to taste.
Pour the pasta mix into a baking dish and baked for 15 minute or until golden on top. Serve!
This cauliflower is fried, therefor it’s not exactly a health food but it’s a delicious way to get anyone eating more vegetables and a great vegetarian starter. Serve it in lettuce cups with a drizzle of tamarind sauce over top and you will be oh so pleased with yourself.
I have been meaning to post this recipe for such a long time. I was hesitating at first because of the whole fried factor. But I’ve also realised that I want this blog to be about eating well and all that entails, not about demonising certain ways of cooking that yield delicious results and encourage us to eat vegetables as a treat. So here we have friedn cauloflower with an Indian spiced marinade and crispy coating.
It’s not the sort of thing you want to make for just you but if you’re having friedns over for dinner it’s such an great vegetarian starter that even meat eaters will be in to.
1/2 cauliflower, cut into bite sized florets (can just break it up with your hands)
1 cup yoghurt
1 tsp turmeric
1 tsp garam masala
1/4 tsp chilli powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1 cup wholemeal or atta flour
oil to fry in (I use rice bran or olive oil)
2 x baby cos lettuce, leaves separated and washed
1 Tbs tamarind puree
2 tsps ponzu sauce
1 tsp maple syrup
Mayonnaise to serve (optional)
Coriander and spring onion to serve
Combine the yoghurt with all the dried spices in a large bowl.. Toss the cauliflower with the yoghurt marinade until well coated. Set aside.
Mix the tamarind sauce ingredients together and set aside.
Place a large wok on medium high heat and fill with 3 inches of oil. it doesn’t need to be that deep. Test the heat by tossing in litle cauliflower crumbs (after breaking about or chopping you’ll have these on your bench) once the oil sizzle on cauliflower impact your ready to go.
Place flour in a separate medium bowl and add a pinch of salt. Toss a handful of cauliflower florets in the flour and using tongs, transfer one at a time to the hot oil. You don’t want to overcrowd but should be able to fit 6 or 8 florets (depending on how bite sized you cut them).
If they’re not completely submerged in the oil, turn after a couple of minutes. Cook until golden, transfer to a wire rack and season lightley immediately. Repeat with remaining cauliflower in batches.
To serve, place a couple of florets in each lettuce cup, drizzle with tamarind sauce and add mayonnaise if you’re into that.
Yep that’s right, the 7 Ways With series is back. I like to save it for when I’m away as I’m in the kitchen a whole lot less so putting together these compilations is far more practical. Plus they’re a great way to revisit old delicious recipes that we all may have forgotten about.
To see what I am cooking and eating while I’m away you can check out my Instagram, I’m in London at the moment and will head to France at the end of next week.
But for now: Kale. I buy a bunch of kale almost every week. I’m a fan of both the curly and darker Tuscan variety and am currently attempting to grow them at home. I say attempting as they may just be left to the elements while I gallivant.
Kale is amazing because it holds its structure so much better than spinach and other leafy greens and is an excellent source of iron, antioxidants and vitamin C to name just a few. In terms of cooking, it’s ability to crispy up and impart crunchy texture makes it one of my favourite leafy greens to cook with.
The crumb on these lean pork schnitzels has thyme leaves and hemp seeds in it and it gives the most delicious savoury nutty flavour. I Only ever make schnitzel when I have stale bread, and it’s usually sourdough as it’s my favourite. The combination or sourdough crumbs, thyme and hemp seeds adds so much flavour.
The roasted wedge of cabbage that makes up the base of this slaw takes this dish firmly into winter territory. it also give the cabbage loads of flavour. Rather than shredding the cabbage and soaking in the dressing you simply cut into wedges and roast it until it gets golden and crispy at the edges. Once it’s hot and golden you add a little vinegar and then dress with the herb dressing and your warm, winter appropriate cabbage ‘slaw’ is ready.
As nothing has been shredded it’s by no means traditional but the basic ingredient list is the same. I way prefer a vinegar dressing based slaw to a creamy one and this one is also reflective of that.
Roasted radishes are also a dream, and well worth trying if you haven’t before. I have another roasted radish salad recipe that’s also delicious if you like the flavour!
You can replace the pork in this recipe with chicken if you prefer, but the pork tenderloins are lean and flavoursome. I always buy free range Victorian pork to get th ebest quality cuts with practices I’m comfortable with, but you do you. Knowing where my meat comes from and buying less for the higher price this often costs is the way I’m comfortable eating meat. I also try to keep it at a minimum in my diet and eat vegetarian or vegan as often as possible. That’s what works for me and my budget!
500g pork tenderloins (4 small tenderloins)
1/4 cup wholemeal flour
1 egg, lightly beaten
2 cups sourdough crumbs
3 Tbs hemp seeds (or use sesame)
1 Tbs thyme leaves
2 Tbs extra virgin olive oil
1/2 savoy cabbage, cut into 6 wedges
6 radish, cut into 1/4
2 tsps white wine vinegar
1/2 cup flat leaf parsley
1/2 cup chives or green part of spring onion
1 Tbs white wine vinegar
juice and zest of 1 lemon
2 Tbs extra virgin olive oil
salt and pepper
Preheat oven to 180 degrees and line a tray with baking paper.
Toss together the bread crumbs, thmy leaves and hemp seeds in amedium bowl. Place the egg in a another bowl and the flour in a third bowl.
Trim any fat from the pork, place a fillet between two pieces of parchment papaer and bash with a rolling pin or mallet until 5mm thick. Repeat with remaining fillets.
Coat each fillet in flour, and then egg, and then breadcrumbs, set aside on parchment paper.
Place the cabbage wedges and quartered radishes on your lined roasting tray, season and drizzle with oil. Roast for 10-15 minutes or until the edges are golden.
Meanwhile, heat pan large enough to fit the 4 schnitzels over medium high heat. Once hot add the oil, wait 10- 20 seconds and add the schnitzels. Cook for 4 minutes each side or until golden.
Meanwhile, blitz dressing ingredients together in food processor, blender or similar.
When you remove the cabbage from the oven drizzle it with the white vinegar then drizzle over the dressing and scatter over some extra parsley.
Serve wedges of cabbage with the schnitzel and any extra dressing on the. Wedges of lemon are lovely with the schnitzel.