Looks Like Carrot?….

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My husband is off now for the Christmas holidays and time for me to get creative in the kitchen!!!  It’s been a long time, since I’ve been able to take time out and just cook! especially with day to day chores and taking the boys to school.

Mr Shivaay Delights!! Aka Mr Makani! said he wanted a starter type of dish and something Indian!  So I decided to fuse ingredients together to make a funky new dish!

I grated everything in my food processor and stir fried away in my frying pan, I came up with this….

Sweet potato onion and coriander filling with the warmth of garam masala running through it.  I served it up on some wholewheat buttered toast with a light sprinkling of mature Cheddar cheese to give a bit of a salty edge to compliment the sweet and spice.

Simple, tasty and comforting..Hope you enjoy this recipe! and I shall see you soon! Much love, D x

INGREDIENTS

1 large sweet potato, peeled and grated
1 white onion grated
Handful of roughly chopped coriander
1-2 tbsp sunflower oil
Salt to taste
1 tsp garam masala
1 tsp ground coriander & cumin powder
Mature Cheddar cheese

METHOD

Heat the oil in a non stick frying pan on a medium heat, sauté the sweet potato, onion and coriander along with all the spices and seasoning

Reduce the heat, throw a little water to add moisture and cook through until the sweet potato is soft and the water has been absorbed

Serve on some buttered toast and don’t forget the cheese! Enjoy!!!

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A Roasted Sweet Potato Soup with Garlic Cream Cheese

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Recently in this cold, grey weather I’ve been fancying lots of hot drinks and soups and then I see this lonesome sweet potato sitting on top of its potato cousins.  It gives me an idea to roast it! (One thing my grandad loved to do!) And then I pictured a gorgeous striking orange soup.

So here we have it, my roasted sweet potato soup for one! Yes, me only! My boys had eaten so this was my perfect late lunch! With the aroma of oregano, garlic and the finishing of coriander leaves really does make this soup very special indeed. It is the roasting that secures the ultimate flavour and then the silkiness of the cream cheese to add even more depth to it!

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So easy, so simple yet so delicious! Even though I say so myself! 😉 Hope you enjoy! Have a peaceful day! Much love D x

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INGREDIENTS

1 large sweet potato
1 clove garlic crushed
1½ cups light vegetable stock
¼ tsp dried oregano
1 tbsp low fat butter spread/butter
1 tsp low fat garlic & herbs cream cheese
Dried coriander leaves to garnish

METHOD

• Preheat the oven to 200°c/400°f, wash and prick the sweet potato. Roast on a baking dish for 30-40 minutes

• Once soft and roasted, peel off the potato skin, dice into cubes

• Melt the butter with the crushed garlic, add the oregano and stir

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• Throw in the sweet potato, coat well in the butter and cook on a low to medium heat for 5 minutes

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• Pour over the vegetable stock and simmer for a further 10 minutes

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• Use a hand blender or soup blender to whizz the sweet potato into smooth soup

• Ladle into a large bowl and stir in the low fat cream cheese, garnish with the dried coriander leaves

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