Posts Tagged ‘sweet potato’

Sweet potato, spinach, feta & roasted pepper frittata

Rob is definitely the only proper cook in this household. I can competently follow a recipe and deliver something delicious at the end of it, but when it comes to having to think for myself I’m pretty rubbish. So I’m going to try and challenge that and see if I can sometimes just look to recipes for inspiration rather than prescription. Rob had a large lunch out today, so I was left to my own devices this evening and felt I owed you, our lovely readers, something a little more thoughtful than yet more tortellini!

I flicked through BBC Good Food’s 101 Meals for Two book and came across a recipe for feta and tuna frittata. The idea of frittata sounded good and I absolutely adore feta cheese, but I wasn’t really feeling the tuna so turned to Google to see where else I could take these ideas. I came across a Gordon Ramsay recipe for Sweet Potato, Spinach and Feta Fritatta and decided that sounded like a much nicer idea – I’d use the recipe’s flavours, but make it up as I went along.

First things first, I switched on the grill to let it preheat to a medium heat. I peeled and cut a medium sweet potato into chunks and then tossed them into a frying pan with some olive oil – I made my first two mistakes here, the pieces of sweet potato were much too large so never cooked through properly and the pan was on too high a heat so they browned a little too quickly. While the sweet potato cooked(ish), I diagonally sliced 4 small red spring onions (I’d have been quite happy using two normal spring onions, but Monday nights seem to be an awful time for food shopping – I had to go to three supermarkets just to find a sweet potato!) and added them to the pan. Next, I chopped up some baby spinach leaves, rescued a few bits of roasted pepper from an oily jar (washing them well) and then cracked four large free-range eggs into a bowl, whisking them together with a little salt and pepper. I then stirred the spinach and peppers into the sweet potato and spring onions along with some crumbled feta and a few shavings of Grana Padano cheese before adding the egg.

After a few minutes, when I could see the egg starting to set around the sides, I transferred the pan to the grill for a further few minutes until the top of the frittata had set. Mistake number three had now occurred; I ran a spatula around the sides of the pan and slid it onto a plate, but when I cut into it I realised that the egg hadn’t set completely in the middle and was still runny, boo 😦

I cut the frittata into quarters and had two of them alongside a simple salad of baby spinach, halved British santini tomatoes, some slices of that lovely red spring onion and a drizzle of balsamic vinegar. The flavours of the frittata were lovely and worked beautifully together, but the slightly-too-firm sweet potato and sloppy egg didn’t offer the most amazing of textures. Oh well Erika, better luck next time!

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Vegetable bhuna curry on steamed basmati rice

I never used to like curry. It was partly down to the fact that I didn’t like spicy food (that’s changed somewhat over the years, although I still don’t like things too hot) and so people would try to get me to “try something mild, have a korma”. Now, the problem with this approach is that kormas obviously have a very distinct flavour and, as far as I’m concerned, not a very nice one! It wasn’t until my housemates dragged me to an Indian buffet during my final year at university that I started to appreciate this great cuisine. At the buffet, the curry that really won me over was a chicken bhuna and I’ve been a great fan ever since.

When we were planning what to eat this week there was a chance that a vegetarian friend of mine would be joining us tonight so we decided that a vegetable curry would be in order. We’ve done curries from scratch before, but decided to try out a curry paste tonight (we’ve previously just used them for marinades).

Thinly slice 1.5 red onions and put them in a heavy-bottomed pan with a tablespoon of oil to soften over a low heat. Then added slices of a large carrot, chunks of a medium sweet potato and pieces of a whole cauliflower (we were going to use courgette too, but forgot). Add a few tablespoons of water to stop the vegetables from sticking and pop the lid on for a 10 minutes or so. Stir in 140g (half a jar) of bhuna curry paste (we used Pataks), 2tbsps tomato purée, a tin of chopped tomatoes and 200ml of water. Bring to the boil, cover and leave to simmer for 30 minutes (or until the cauliflower is getting towards the softness you like!) stirring occassionally. Add some mushrooms and tomato wedges and simmer uncovered for a further 10 minutes to thicken the sauce. We served this with steamed basmati rice (two nights in a row!) and a tomato, onion and cucumber salad dressed with lemon juice and a pinch of cumin.

We intended for this to make enough for four (we’ll freeze the rest), but there are still at least three if not four portions left!

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