Sweet Potato Chips

Sweet Potato Chips.

These Sweet Potato Chips are crunchy and delicious; perfect by themselves or with a dip.


We like to use them when we are making "Nachos"!

 

Ingredients:

A large sweet potato
salt for seasoning
olive oil spray

Method:

Pre heat your oven to 160 degrees fan forced

Slice the sweet potato into thin rounds

spray an oven try with the olive oil

Place the sweet potato rounds onto the oven tray in a single layer (do not over lap them)

Give them a spray with the olive oil and sprinkle on some salt to taste

Bake for 15mins then using tongs turn them over and bake for another 10mins

Notes:

You will need to keep an eye on them in last 5mins of cooking and remove any that are ready as they will burn quickly. I use 2 oven trays to cook more at the same time; otherwise you can cook them in batches.

They are best eaten fresh as they become a bit soft and chewy the next day.

Cauli "Rice"

Cauli "Rice".

 

Cauli "Rice" is surprisingly good!

 

Cauliflower isn't a very glamorous vegetable; however if you are trying to avoid grains the cauliflower can be quite versatile. 

 

Disclaimer: I do use my Thermomix for this recipe; however, it can be easily converted. 

 

 

 

 

 

 

Ingredients:

1/2 cauliflower cut into "florets"

 

Method:

Place the cauliflower florets into the Thermomix bowl and chop using reverse blades on speed 5 for 5 seconds. You should now have something that closely resembles rice. Pop the "rice" into the steamer basket.

 

Pour 1 1/2 litres of water into the bowl placing steamer basket on top and then close the lid. Cook for 13 minutes on varoma speed 3. Serve with the meal of your choice or use it for making Cauli Fried "Rice"!

 

Notes:

If you do not have access to a Thermomix you can use a food processor to chop your cauliflower and then steam or sauté it for a few minutes until cooked.

 

 



Sweet Potato Mash

Sweet Potato Mash.

This is a great side dish to any meal! Its a favorite in our house and is made on a regular basis.

Disclaimer: I do use my Thermomix for this recipe but it can be easily converted!

Ingredients:

1 medium sweet potato (approx. 750g)
180g of water or Broth
2 tablespoons of ghee
1/2 teaspoon of salt
a pinch of ground pepper

Method:

Pop all ingredients into the thermomix bowl and cook for 20 minutes at 100 degrees on speed 4. Once completed pop in the butterfly whisk and mix the sweet potato mash for 40 seconds on speed 4.

Notes:

If you do not have access to a thermomix, you can steam the sweet potato first and then pop it into a bowl and mash in the rest of the ingredients. If you want a smoother texture you can pop it in a blender or food processer to finish it off.

"Pot Noodles"



"Pot Noodles"



 

 

 

My kids love these "pot noodles" and its an easy and simple way to get some broth into them!

 

 



Ingredients:

3 cups of Broth

1/2 zucchini grated

1/2 carrot grated

1 large handful of mung bean noodles

(also known as glass noodles)

 

Method:

In a small saucepan add the broth, grated zucchini and carrot and then bring them to the boil on the stove top. Add the noodles (you may need to use tongs to help push them down into the broth) and then let it simmer for 5 minutes, then turn off the stove and let it sit for another 10 minutes.

 

The noodles are very long so I use a sharp knife and fork to cut them up a little bit and then serve in mugs with a spoon or fork.

 

Notes:

You can buy mung bean noodles at the supermarket in the Asian section at around $1.50 per packet. The noodles are very hard and can be difficult to separate, I like to take them outside to unravel them (as they can get messy!) and then pull off a section at the side. When I have a handful, I then scrunch the rest up and pop them in a freezer bag and store them in the pantry for next time.

Pumpkin & Pine Nut Salad

Pumpkin & Pine Nut Salad.

I love this salad and its a regular side dish in our house.

We serve it up with a delicious roast chicken or a nice steak; however, it would be a great side dish to any main meal.

 

Ingredients:

120g fresh spinach and rocket leaves
1/2 butternut pumpkin cut into cubes
3 tablespoons of pine nuts roasted
Juice of 1 lemon
Olive oil (equal amount to lemon juice) plus extra for roasting pumpkin
Salt and pepper to taste

Method:

Place the pumpkin on a oven tray with a drizzle of olive oil and salt and pepper to taste. Bake on 180 degrees for 20-30 minutes or until golden brown and cooked through.

In a bowl whisk the lemon juice and olive oil together with a fork adding salt and pepper to taste.

Place the washed spinach and rocket into a serving bowl, top with the roasted pumpkin and pine nuts and finish with the lemon and olive oil dressing.