Neither potato nor humble
I’ve become quite a fan of sweet potatoes in the last year or so but my use of them hasn’t tended to the adventurous. Most often I’ll use a sweet potato to make wedges as an accompaniment to a cheese topped baked mushroom; the sweetness of the sweet potato providing a delicious contrast to the goats’ cheese I typically top my mushroom with. Simpler still, I’ll occasionally bake a sweet potato and serve it with salad and grated cheese. Basically, I use sweet potatoes as a replacement for the humble spud when I want to make an easy meal slightly more indulgent.
Spicing it up
After a brief flirtation with Spring, the weather has turned grey, blustery and slightly chill again; I felt the need to cook something colourful, warm and exotic to combat the great greyness. Turning to Madhur Jaffrey’s World Vegetarian for inspiration I was drawn to a recipe for Sweet potatoes with sultanas and cinnamon. Once I’d chopped the sweet potatoes, which seemed particularly hard, this was ever so easy to cook, not a dish to turn your back on but not one which requires the cook to be juggling multiple tasks at once. In a possible deviation from the recipe I opted for red onion instead of white, I tend to assume white is called for if it’s not specified, the richness of colour from the onion and the sweet potato was a feast for the eye. The combination of ginger and cinnamon made this both exotic and comforting and I would happily have eaten double portions. It’s suggested to serve this with dark greens and cavolo nero would be perfect with it but this time round I served it with buttered spelt bread and a handful of almonds, I’d happily eat it with the same accompaniments again.
This is getting 5 out of 5 for ease of cooking and for taste!
Introducing the 2014 Recipe Challenge
I’m one of those people who loves to cook but seldom follows a recipe but, because it’s well known that I enjoy my cookery, I have amassed a full shelf of recipe books. I am ashamed of the way I neglect these wonderful books and am determined to correct that this year. Thus the 2014 Recipe Challenge is born; I will try one recipe from one of my cookery books every week, and to hold myself to account with it I will write about it here.
Persian Egg Pie
From Madhur Jaffrey’s World Vegetarian, I’ve been intending to try this recipe for a while if I’m honest but until my last birthday I didn’t have an appropriately sized frying pan for omelette type dishes for one, the Railway Modeller doesn’t like omelette much. This was also a good choice to start with as most of the ingredients are things I usually have in my cupboards or, as with the parsley, growing in pots.
A short shopping list was compiled. Basically I needed fresh coriander, I never have any success growing this, and dried methi. The methi was probably a deciding factor in choosing this egg pie over any of the omelette or frittata recipes I have; I love methi and eat methi dishes whenever I encounter them in a restaurant but I’ve never used it myself before.
This was an easy dish to cook, with a tiny bit of planning ahead it would be a great dinner for those nights when I’ve been working late. My only gripe was a small one, the quantities of fresh herbs are given for them after chopping finely, I’m not the sort of girl who has ready chopped fresh or frozen herbs, just how big a bunch would I need to produce four tablespoons of chopped coriander? Actually, since I was making two thirds the size given, how much would I need to create eight teaspoons? It wasn’t a big niggle though, my guesswork was close enough, and everything else went smoothly.
Persian egg pie was pretty darn tasty and wasn’t bad cold the next day, though I preferred it hot. I will make it again though some customisation of the recipe will occur. I’d like more raisins in it, the recipe called for currants but I switched to raisins as that was what I had in the cupboard, and think I’d like to try swapping the chopped walnuts for flaked almonds.
Four out of five for both ease of cooking and tastiness.