Tag Archive | sweet potato

51. Spicy orange soup in a sweet potato bowl

So, I bought the world’s BIGGEST sweet potato…

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… I didn’t even want to buy sweet potatoes this shopping trip, but how could I resist?!

But what to do with it? Wedges? Chips? Mash? Maybe, but surely such a giant spud is worthy of better things?

Like an edible soup bowl! Filled with a lovely spicy orange soup, made with butternut squash, carrots, orange peppers and of course sweet potato flesh. And some black beans and pearl barley to give the soup some bite.

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The trickiest part of this recipe was hollowing out the potato. It reminded me of pumpkin carving at Halloween. In fact, this recipe would probably make quite a festive spooky dish since its orange.

If you don’t like spicy food, hold back the chilli. I thought it had a kick that hit the spot but the hubby struggled to eat his!


Recipe (serves two with tonnes of soup left over…):

1 x giant sweet potato (or a couple of mini pumpkins would work as well)
1 x cup finely chopped carrots
3 x spring onions (sliced)
The hollowed out flesh of the sweet potato (around 3 cups worth)
1 x tsp dried thyme leaves
¼ x tsp chopped fresh chilli
¾ x tsp white pepper
1 x tsp ground cumin
1 x tsp paprika
1 x tsp smoked paprika
1 x tsp grated nutmeg
1 x medium onion (cut into quarters)
2 x cups coarsely chopped squash
1 x orange pepper
x medium onion
¼ x cup pearl barley1
¾ x cup dried black beans (soaked overnight)
m1 x veggie stock cube
1.5 x L water
Veggie oil


Put the squash, pepper and onion pieces onto a lightly greased baking tray and roast at 180oC for 20 minutes or until soft but golden round the edges.

In a pan, boil the black beans and pearl barley until tender.

In a large pan, sauté the carrots, spring onions, thyme and sweet potato in a pan and cook on a medium heat until everything begins to turn brown.

Add the water, stock cube and spices and stir before bringing to the boil.

Drop to a simmer and cook until all the veg is soft.

Add the roast veg and simmer for 5 minutes longer.

Take off the heat and using a hand blender, whiz until smooth.

Add the cooked beans and pearly barley. Set to one side and re-heat when ready to serve.

Slice the sweet potato in half and scoop out the middles to create a bowl shape. This requires a bit of muscle!

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The potato will take around 45 minutes to cook at 180oC depending on size. For the first 25 mins I left a scrunched up piece of foil in the centres to make sure the middle stayed soft. If you’re feeling confident you could make the soup whilst the bowls cook.

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Serve by ladling soup into each sweet potato bowl and garnish with soya cream and rocket if you want to be fancy.

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49. Fryangles!

I should be ashamed to admit how much the title amused me. My Daddy would be proud. The rest of the world, not so much. But who cares? I thought it was punny! 😉

On Thursday night I met up with some good buds and met some fab new folks too. We went to a vegetation Indian restaurant in Withington (http://www.sanskrutirestaurant.co.uk/) and I couldn’t write a blog entry without mentioning how amazing the food was! I was especially bowled over by the choice of vegan ice cream for pudding. I went for the wild blueberry, yum! (http://lovefoodheaven.com/).

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Anyway, me and the hubby usually either go out on a Friday night or order takeaway. But since I’d been out the night before I figured I’d best cook and use up the sweet potatoes I’ve been hoarding for weeks. But I wanted something dirty and hence Fryangles were born!

Smooth on the inside, crunchy on the outside, these little fried triangles are much tastier than armadillos and a lot less cruel too 😉



Ingredients (Makes ~ 40):

2 x sweet potatoes
1 x tsp chilli flakes (more if you like it spicy!)
1 x tsp garlic powder
½  x tsp ground ginger
½ x tsp ground cumin
½ x tsp ground coriander
Salt and pepper to taste



Prick the sweet potatoes all over and bake in the oven at 180oC until soft all the way through inside (will take 30 – 45 mins). Take out of the oven and leave until cool enough to handle. Peel and pop the flesh into a bowl.

Add the other ingredients to the potato and mash until smooth.




2 x cups flour
¾ x cup boiling water
Pinch of salt


The dough is super easy. Mix the ingredients together in a bowl and mix with a metal spoon. Once combined knead with your hands until a smooth elastic dough is formed.

Roll out as thinly as possible (use a small sprinkling of flour if things get sticky) and use a square pastry cutter to stamp out as many squares as possible.

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Add a teaspoon sized dollop of the sweet potato mix to the centre of each square. To make the triangle, pick up the square so you’re holding the centre (like how I’d imagine you’d begin to roll a cigarette?!) and fold diagonally. Press the sides together to seal them.

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Deep fry the Fryangles at 190oC until they are golden brown and floating. Drain and serve.

I served mine with a sfv chip-shop curry sauce. They were deeeelicous and even omni husband was in his element – he went back for seconds!

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And if you’re more health conscious than me, you can always fold your Fryangles into a tortellini shape and boil them instead. This creates a kind of pasta – dumping hybrid. Stodgy but satisfying!

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