Sometimes in Summer when the days are long and frightfully hot we love to eat mezze style – a pile of pitta bread and little dishes of things. Some feta, for example, halved tiny tomatoes with a cream dressing, some hummus, a plate of exquisite chickpeas. And some dips and purees. Today it is a sweet potato mash – this beautiful dish is made from roasted sweet potatoes and is topped with a salsa of lime zest, herbs and garlic. Truly it is divine.
The recipe comes from Ottolenghi’s Simple, and simple it is. Actually tonight I had some left over roasted sweet potato so it came together in not much more than 5 minutes. Yet the flavours of the tart salsa with the sweetness of the vegetable make this a memorable dish. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
The mash or spread works as a snack, mezze dish, starter and as a side. It is hardly any effort at all. The result is rich and punchy. After scooping out the flesh for this dish, save the skins and lightly roast them in the oven for a crisp-like snack. Brush them lightly with olive oil, roast for about 8 mins in a 200 – 220C oven and sprinkle with salt.
Similar dishes include Moroccan Carrot Dip, Walnut and Pomegranate Dip, and Capsicum, Feta and Pistachio Dip.
Why not browse all of our Dips and our Sweet Potato recipes. Our Ottolenghi dishes from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Summer recipes.
Continue reading “Sweet Potato Mash with Herb and Lime Salsa”
There’s nothing more marvellously Wintery than orange root vegetable mash; butter is all it needs.It has been icy here in the mornings – the type of morning you wish you had a wood fire to light, one you could put your old coffee pot on top of and have it bubbling away in no time. One you could heat the soup on and dry the clothes in front of.
But the Wintery mash is all I have. Why not jazz it up with lentils and top with a warming shallot stew!
This recipe is from Ottolenghi’s Plenty More. Although we’ve cooked enough Ottolenghi to feel free to channel him when we adjust ingredients to suit our tastes, style and pantry, this recipe is pretty much the same as the one that appears in the Guardian.
Similar recipes include Sweet Potato Mash with Lime Salsa, Mashed Potatoes, Parsnip Mash, and Carrot and Parsnip Mash.
Browse all of our Celeriac, Carrots, Pumpkin and Sweet Potato recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book.
Continue reading “Root Mash with Wine-Braised Shallots”
This is a lovely mash of potatoes and sweet potatoes, and it can be made with either just potatoes or just sweet potatoes. It is simple to make once they are cooked – the mash is mixed with chilli, onion and spices. Delicious. It is a version of Podimas – a peeled and mashed vegetable, tempered with spices, green chillies and onion. Podimas means mash in Tamil. It is a traditional type of Poriyal.
Similar recipes include Dum Aloo, Simple Potato Podimas, Potato Pallya, and Garlicky Potato Mash.
Browse all of our Mashed Potato recipes and all of our Potato dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.
Continue reading “Spicy Mashed Potato and Sweet Potato with Onions | Podimas”
Sweet potatoes are at their peak in Winter – shiny skin, large sizes, unblemished exterior, very instagramable. Baked, fried, simmered or steamed they make the most wonderful dishes. They make quick soups with potato, for example, and bake really well, especially if slathered in cream. It appears humble, this vegetable, but at its heart there lurks a star.
Ottolenghi talks about a cafe in Telaviv that won its reputation with this sweet potato fritter – also called sweet potato cake. It is a wonderful recipe, without eggs too, so it did not require the usual adaptations in this kitchen.
The ultimate comfort food- soft, a bit messy and delicious.
The recipe is from Ottolenghi’s Plenty cookbook, an early one but still treasured in our house. Along with Plenty More and Ottolenghi, it holds many memories of great feasts. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and you can find the Guardian version of the recipe here.
Similar dishes include Pea, Za’atar and Feta Fritters, Sweet Potatoes and Deep Fried Tofu in Coconut Miso Broth with Noodles, Roasted Parsnips and Sweet Potato with Caper Vinaigrette, and Sweet and Sour Pumpkin and Sweet Potato.
Browse all of our Sweet Potato recipes and all of our Fritters. Our Ottolenghi dishes from Plenty are here. Or explore our Mid Winter recipes.
Continue reading “Sweet Potato Fritters”
Fasting recipes are common in Hindu India. Fasting is often undertaken 1 day per week, and at auspicious times such as the holy periods and festivals. Fasting is a little different – in India fasting can mean 1 or 2 small meals per day consisting of light food that adheres to numerous restrictions.
The rules about fasting vary from region to region, festival to festival, and family to family, and involves the grains, lentils, vegetables and spices that can/cannot be used.
But fasting recipes are not restricted to times of fasting – they are delicious in their own right and can be made any time!
This recipe is a fasting one based on arbi (arvi) and suran, cooked in tamarind. It does include chilli and mustard seeds which might be restricted for some. They can be left out. The vegetables cooked simply in a tamarind base are delicious too! It is a very simple recipe without onion or additional spices. It is quick and easy to make.
This is a fairly bland dish, so if not fasting serve it alongside punchy curries with layers of complex flavours.
Similar recipes include Elephant Yam Masiyal, Yam Masiyal with Fenugreek Seed, and Sweet Potato Subzi.
Explore all of our Fasting recipes, Elephant Foot Yam dishes and Arbi dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn recipes.
Continue reading “Tamarind Suran and Arbi | Elephant Foot Yam and Taro with Chilli-Tamarind-Mustard Sauce and Crispy Curry Leaves”
Oh deep fried tofu! Sssshh, don’t tell tofu-haters how good deep fried tofu is! I think we should keep it to ourselves. Deep frying changes the soft mushy texture of tofu to a crispy outer skin with a pillow soft inner. If you are drooling already, have a look at this deep fried tofu with a peanut sauce. Sensational.
This recipe takes some deep fried tofu and cooks it with sweet potatoes in a coconut green curry broth, and then serves it with noodles and coriander leaves. It is typically S. E. Asian, like the curries of Thailand and Malaysia. I also make it as one of my Miso Soup options, adding a little more broth to the ingredients. Miso Soup with Sweet Potato, Tofu and Noodles.
If you are not familiar with using miso, read about the different types.
Similar recipes include Sweet Potato Mash with Lime Salsa, Noodles with Spring Onions and Edamame, Chinese Bean Curd with Mushrooms and Vegetables, Lemak Style Vegetables, and Black Pepper Tofu.
Recipes with Rice Vermicelli Noodles include Green Mango and Vermicelli Salad. Or read about other Asian Noodles.
Browse all of our Tofu recipes and all of our Sweet Potato dishes. Our S. E. Asian dishes are here. Or explore our Late Winter set of recipes.
Continue reading “Sweet Potatoes and Deep Fried Tofu in Coconut Miso Broth with Noodles”
We don’t bake bread very much any more, mostly because we don’t eat very much of it. But this loaf is special. Full of walnuts and raisins, flavoured with sweet potato, it is a tempting loaf. We love it for breakfast, slightly toasted with real butter. Enjoy!
Similar recipes include Pita Bread, The Life Changing Loaf of Bread, Olive Oil Bread with Herbs, No Knead Focaccia, and a Tuscan Bread.
Or browse all of our Bread recipes, all of our Sweet Potato dishes, and our Late Winter collection of dishes.
Continue reading “Sweet Potato Bread with Raisins and Walnuts”
Pakora are a favourite street food in India, and one that can easily be made at home. Recipes use a chickpea flour batter into which vegetables are dipped and then deep fried. I like to serve these Pakora with sea salt and lemon juice only, but they are commonly eaten with Indian sauces and chutneys. One word describes them. Delicious. Incredibly delicious. Have a glass of chai with them – I also love them with a small cup of spicy rasam.
In frying the pakora (also called pakoda, bhajji and bhajiya) the aim is to cook the vegetable in the same amount of time that the batter takes to become crispy. It is about temperature, so it is a good idea to test-fry a few pieces before cooking the whole batch.
The types of vegetables that can be used include potatoes, onion rings, eggplant, sweet potatoes, softer pumpkins, lotus root, cauliflower and greens such as spinach, kale and amaranth leaves. Make sure that any greens are really dry before using.
Similar recipes include Curly Kale with Ginger and Garlic, Malabar Spinach Pakora, Red Onion and Green Chilli Pakora, Okra and Cauliflower Pakora, and Vegetable Fritters.
Browse all of our Pakoras and all of our Snacks. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn dishes.
Continue reading “Eggplant and Kale Pakora”
This year it is a long cold start to Summer. As I write, I sit here in a jumper in January, thinking of putting a rug over my legs rather than turn the heater on. So, needing something to warm the kitchen, I popped some roast veg in the oven.
Not any roast vegetables – this is an Ottolenghi dish, one that takes a common dish and makes it extraordinary. It is a favourite, and I don’t know why I haven’t posted it before. My note in the cookbook is “Magnificent” pencilled in the margin.
It takes sweet potatoes and parsnips and roasts them with garlic and (later) some cherry tomatoes, before dressing them with a tangy vinaigrette that is both sweet and sour, full of capers for a saltiness. It’s the perfect dish for any festival, celebration, Sunday lunch or any day of the week is born.
Ottolenghi says “The addition of a vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don’t normally have; the acidity brings out new shades of flavour, too.”
You might also like Roasted Beetroot with Cumin Seeds, Perfect Roast Potatoes, or Hot Roasted Carrot Salad.
Try some Parsnip recipes too: Roughly Mashed Parsnip with Parmesan and Olive Oil, and Parsnip and Carrot Mash.
Take some time to explore the Ottolenghi recipes we have tried. Our Sweet Potato recipes are here and our Parsnip recipes here. Or browse our Mid Summer collection of easy recipes. (You might prefer our Mid Winter recipes!)
Continue reading “Roasted Parsnips and Sweet Potatoes with Caper Vinaigrette”
TV snacks are always needed, especially on those nights after long, hard days. The good news is, you can make your own crisps. We have begun making them from sweet potatoes. They are especially easy to make, and store well in airtight containers.
Are you after other dried snack recipes? Try Spicy Dried Okra, and Dried Capsicum Snacks. On the sweeter side, there is also Dried Mango and Quince Paste.
Why not browse all of our Snacks and all of our Sweet Potato recipes. Have a look at our Dehydrated recipes, or take some time to explore our Early Winter dishes.
Continue reading “Sweet Potato Crisps”