Sweet Potato Brownie

Recipe adapted from I Quit Sugar

Makes 16 slices

Ingredients

oil for greasing
3 tablespoons coconut flour
2 tablespoons raw cacao powder
¼ teaspoon gluten free baking powder
¼ teaspoon ground cinnamon
pinch of sea salt
1 scoop vanilla protein powder
50g dark chocolate, melted & cooled
1 cup sweet potato puree, cooled
3 eggs, whisked
¼ cup coconut oil
⅓ cup rice malt syrup
½ tsp vanilla extract

Method

1. Preheat oven to 180°C
2. Grease a 20x20cm baking tin and line with baking paper
3. In a bowl, combine dry ingredients. In a separate bowl add the wet ingredients, including sweet potato puree and whisk
4. Stir dry ingredients into wet ingredients and mix well. Pour into lined tin and spread evenly
5. Bake for 20 minutes, or until a skewer inserted into the centre comes out clean
6. Cool for 10 minutes before cutting into squares

Notes & Tips

To make sweet potato puree: cut sweet potato into evenly sized chunks. Place into a steamer for 20 minutes or until they become really soft. Add to food processor and puree until smooth.

Dairy free option- use brown rice protein powder

Jamie Oliver's 15 Minute Meals Spicy Cajun Chicken with Smashed Sweet Potato & Fresh Corn Salsa

Today is day 3 of my week with Jamie. So far, so good. Whilst I still haven't been able to cook his meals in the advertised 15 minutes, I am still quite impressed at how much I can get done in such little time and how delicious everything tastes. But most of all, what I've really enjoyed is all the healthy and fresh food that hubby and I have been eating.

Unfortunately though, I'm not used to the huge amount of washing up that I need to do after I finish cooking Jamie's recipes! I normally use only 1 pot, 1 frypan and 1 chopping board, whilst Jamie's recipes tend to use at least 3 types of cookware, plus a food processor. I can hardly fit everything on my kitchen bench and stove top, let alone inside the dishwasher. I have a spatially challenged kitchen to work with!

Anyways, I don't think I'm going to bother timing myself any more when it comes to cooking Jamie's meals now. I reckon if Jamie can do it in 15 minutes, it means it'll probably take me about 30 minutes or more to achieve it. I can't multi-task and do the crazy things he does in the kitchen, heck I can't even slice vegetables as fast as he does! Whilst I do enjoy cooking quick meals, I do like to do it in a steady manner rather than rushing around, like I'm at work or something. Home is still a place I like to unwind and take things at my own pace and not be time pressed, if that makes sense?

But enough of my ranting and back to the spicy cajun chicken. This meal took me about 30 minutes from start to finish- it also didn't help that I misread a step- forgot to turn the pot containing the sweet potato on high heat and subsequently my sweet potatoes weren't cooking whilst I was preparing the chicken and salsa. However, since the potatoes were cut so thinly, they cooked really quickly so it didn't matter too much.

I also bought chicken minute steaks in order to omit the step about bashing and flattening the chicken breasts (I live in a unit so I'm mindful of noise and disturbing my neighbours).

This cajun chicken dish tastes absolutely fantastic! I love it and will definitely make it again.

Jamie Oliver's 15 Minute Meals, page, 28

Serves 4
651 calories

Ingredients

Salsa
4 corn on the cob
1 small bunch of fresh coriander
1 fresh red chilli
4 spring onions
3 ripe tomatoes
2 limes
1 tablespoon extra virgin olive oil

Smash
800g sweet potatoes
2 tablespoons sweet chilli sauce

Chicken
4 x 120g skinless chicken breasts
1 tablespoon Cajun seasoning
1 tablespoon polenta
olive oil
2 rashers of smoked streaky bacon
175g okra
20g feta cheese

* Ingredients out * Kettle boiled *Griddle pan, high heat *Food processor (fine slicer) *Large lidded pan, high heat *Large frying pan, medium-high heat

Method

Put the corn on the griddle pan, turning when charred. Wash the sweet potatoes, remove any gnarly bits of skin with a speed-peeler, then finely slice in the processor. Put the sweet potatoes into the large pan, then just cover with boiling salted water and the lid. On a large sheet of greaseproof paper, toss the chicken with salt, the Cajun seasoning and polenta. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin.

Put the chicken into the frying pan with 2 tablespoons of olive oil, turning after 3 or 4 minutes, until golden and cooked through. Drain the cooked sweet potatoes well, return to the pan and mash with the sweet chilli sauce, pop the lid on and leave on a very low heat. Slice the bacon and add to the frying pan. As soon as he bacon stars to crisp up, add the okra the pan.

Carefully hold the charred corn steady and run a knife down the sides to cut off the kernals, then put them into a bowl. Roughly chop the top leafy half of the coriander and add to the corn. Finely slice the chilli and trimmed spring onions, chop the tomatoes and add to the bowl with a pinch of salt, the lime juice and extra virgin olive oil, then mix well. Serve the sweet potato smash on a board or platter with the chicken and okra, crumble over the feta, and serve with the fresh salsa on the side.

Chicken & Sweet Potato Pasta Salad

Ingredients

600g sweet potato or pumpkin, chopped into 2.5cm pieces
1 tablespoon olive oil
400g spiral pasta
½ bbq chicken, shredded
1 punnnet, cherry tomatoes
50g baby spinach leaves
40g (1 mini tub) Philadelphia cream cheese 
1 tablespoon wholegrain mustard
1 tablespoon extra virgin olive oil

Method

Preheat oven to 200°C. Place sweet potato, olive oil, salt and cracked black pepper in a large bowl and toss to combine. Transfer to a large baking tray lined with non-stick baking paper and cook for 15-20 minutes or until tender and lightly golden. Remove and set aside. Allow to cool.
Cook the pasta in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and return to pan. Add the chicken, tomatoes, sweet potato and baby spinach leaves.

• Spoon the salad into a serving bowl then toss over the cream cheese, mustard and extra virgin olive oil.  Serve warm or cold. 

Sweet Potato & Caramelised Onion Quiche

Recipe adapted from Australian Good Taste Magazine, August 2005 issue, page 59

Ingredients

1 tablespoon olive oil
1 large brown onion, halved, thinly sliced
2 teaspoons brown sugar
2 teaspoons wholegrain mustard
280g orange sweet potato (kumara), peeled, cut into 2cm pieces
1 sheet (27 x 27cm) ready-rolled frozen quiche shortcrust pastry, just thawed
185ml (3/4 cup) thickened cream
3 eggs, lightly whisked
2 tablespoons finely shredded fresh basil (or basil paste)

Method

1. Line a round 22cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Use a fork to prick the base. Place in the fridge for 15 minutes to rest.  
2. Meanwhile, preheat oven to 200°C. Heat the oil in a non-stick frying pan over medium heat. Add the onion and cook, stirring occasionally, for 15 minutes or until soft and golden. Add the sugar and cook, stirring, for 2 minutes or until onion caramelises. Add the mustard and stir to combine. Remove from heat.
3. Cook the sweet potato in a medium saucepan of boiling water for 5 minutes or until tender. Drain well. 
4. After pastry has rested, cover the pastry base with non-stick baking paper and fill with pastry weights, rice or dried beans. Place tin on hot baking tray in oven. Bake in preheated oven for 15 minutes. Remove paper and weights, rice or beans. Bake for a further 10 minutes or until golden. Remove from oven. Reduce oven temperature to 180°C. 
5. Cover pastry base with caramelised onion and top with sweet potato. Whisk together the cream, egg and basil in a jug. Pour into pastry base. Bake in oven for 40 minutes or until golden and set. Serve with, mixed green salad leaves or coleslaw.

Notes & Tips

To freeze (for up to 3 months): Set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 1 hour to cool completely. Label, date and freeze.
To thaw: Place in fridge for 12 hours.
To reheat: Preheat oven to 180°C. Remove plastic wrap. Bake in preheated oven for 40 minutes or until warm.

If you don't have any pie weights, not to worry! You can freeze the pastry in the tin for 15minutes instead of chilling it in the fridge since freezing pastry in the tin removes the need for 'blind baking' with baking paper and weights 

Pumpkin & Red Lentil Soup

 Recipe from Delicious Vegetarian Food, page 67

Ingredients

1 tablespoon olive oil
1 long red chilli, seeded and chopped
1 onion, finely chopped
500g butternut pumpkin, chopped
350g orange sweet potato, chopped
1 litre vegetable or chicken stock
½ cup red lentils
1 tablespoon tahini

Method

1. Heat the oil in a large saucepan over medium heat, add the chilli and onion and cook for 2-3 minutes, or until the onion is soft. Reduce the heat to low, add the pumpkin and sweet potato and cook, covered, for 8 minutes, stirring occasionally.
2. Increase the heat to high, add the stock and bring to the boil. Reduce the heat to low, and simmer, covered, for 10 minutes. Add the lentils and cook, covered, for 7 minutes, or until tender.
3. Blend the soup in batches in a blender, food processor or by using a stick blender. Add the tahini and blend until smooth. Return to the saucepan and gently heat until warmed through. Garnish with chilli and serve with bread.

Notes & Tips

The soup can be made up to a day ahead. Keep covered with plastic wrap in the refrigerator and reheat in a saucepan or in the microwave.

Chinese Sweet Potato and Ginger Soup

This Chinese dessert soup is homely comfort food. When I was little, I always looked forward to when my mum would make this soup for me. It's so simple to make and so delicious to eat! I very much enjoy drinking the sweet soup and eating the sweet potato with the warming properties of ginger. It always makes me feel all warm and fuzzy on the inside after I drink this soup :) This dessert soup can be eaten hot or cold but I prefer to eat it hot.

Ingredients

2 large sweet potatoes
2 inches fresh ginger, skinned and sliced
3 ½ cups water
60g rock sugar

Method

1. Peel, wash and chop sweet potatoes into chunks (size is dependent on personal preference, I like mine chunky).
2. Bring water in a pot to a boil; then add ginger slices, sweet potatoes and rock sugar. Bring to a boil again then simmer on low heat for 15 minutes with lid on.
3. Serve hot or cold.

Lamb, Pumpkin & Sweet Potato Cottage Pies

This recipe is a variation of the classic cottage pie. It's also freezer friendly so that you can have some now and some later :)

In this recipe, I've suggested to roast the pumpkin but you could just steam the pumpkin until it is tender. Same applies for the sweet potato. This would hasten the cooking process considerably, particularly if you are time poor!

Serves 4-6

Ingredients

3 tbs olive oil
1 brown onion, coarsely chopped
1 garlic clove, crushed
3 tsp ground coriander
1 tsp ground cumin
1 tsp ground cinnamon
½ tsp ground chilli
500g lamb mince
1x400g can diced tomatoes
125ml (1/2 cup) salt reduced chicken stock
2 tbs tomato paste
800g butternut pumpkin, peeled, deseeded, coarsely chopped
400g sweet potato, peeled, coarsely chopped
1 rosemary sprig
1 cup coarsely grated cheddar cheese
2 tbs pine nuts
Salt & pepper to taste

Method

1. Preheat oven to 200°C. Arrange the pumpkin in a single layer, in a large roasting pan. Drizzle over 2 tbs olive oil, season with some sea salt and pepper and toss to coat. Add the rosemary sprig then bake in oven for 45 minutes or until pumpkin is tender.
   
2. Cook sweet potato in a saucepan of boiling salted water for 10 minutes or until tender. Drain then add to pumpkin. Use a potato masher or a fork to mash sweet potato and pumpkin until almost smooth.
   
3. Meanwhile, heat 1tbs olive oil in a large non-stick frying pan over medium heat. Add the onion and cook, stirring occasionally, for 6 minutes or until the onion is soft. Add the garlic, ground coriander, cumin, cinnamon and chilli and cook, stirring, for 1 minute or until aromatic.
4. Increase heat to high. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned. Stir in the tomatoes, stock and tomato paste. Reduce heat to medium and simmer for 15 minutes. Season with salt if needed.
   
5. Divide the mince mixture among individual oven proof dishes or 1 large oven proof dish. Spoon the pumpkin & potato mix evenly over the mince mixture and use the back of spoon to spread. Sprinkle with the cheddar cheese and pine nuts.
6. Bake in oven for 20-25 minutes or until the cheddar is golden and the pine nuts toasted. Set aside for 5 minutes to cool slightly. Serve with salad leaves.

Notes & Tips

Freezing tip: At the end of step 5, cover the dishes with lids. Alternatively, wrap in plastic wrap, then in foil or place into foil storage containers. Label, date and freeze the pies for up to 3 months. To thaw, place the portions in the fridge for 6-8 hours or until thawed. Preheat oven to 200C. Remove the lids or plastic wrap and foil. Continue from step 6.