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Mushroom Tart

It took us some time to make this mushroom tart, but in the end, we’ve nailed it. And it is definitely worth the effort! That’s because we’ve made our own crust and added two mushroom mixtures on top. If you’re really hungry, add some roast potatoes alongside the tart. To spice things up, serve everything with a sweet and sour redcurrant sauce.

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Ingredients Needed for Mushroom Tart

For the crust:
1 cup gluten free flour
¼ cup dairy-free margarine
¼ cup vegetable shortening
1 teaspoon water
½ teaspoon salt
For the first mushroom mixture:
1 teaspoon flour
½ onion, chopped
2 garlic cloves, crushed
2 medium-sized carrots, grated
3.5 ounces of chestnut mushrooms, quartered
1 fresh thyme, chopped
½ teaspoon salt
½ teaspoon pepper
¼ cup cream cheese
¼ cup chestnut puree
For the second mushroom mixture:
1 teaspoon vegetable oil
1 garlic clove, sliced
3 ounces of mushrooms, sliced
2 ounces of dried cranberries
1 handful fresh parsley, chopped
For the roast potatoes:
water
1 teaspoon salt
4 medium-sized potatoes, cubed
½ teaspoon pepper
For the redcurrant sauce:
2 tablespoons of olive oil
2 ounces of red currant jelly
¼ cup vegetable stock
1 tablespoon water
¼ cup flour

How to Make Mushroom Tart

  1. For the crust: add the gluten-free flour, dairy free margarine, vegetable shortening, a tablespoon of water and some salt to a bowl. Mix them together and knead the dough until smooth.
  2. Spread the flour on your work surface and flatten the dough, using a rolling pin.
  3. Pat the flatten dough evenly over the bottom and side of a tart pan. Trim the edges.
  4. Prick the bottom with a fork.
  5. Place a sheet of parchment paper over the tart pan and pour inside enough beans (or other equivalent weight) so that the paper takes the form of the dough in the pan.
  6. Bake for 40 minutes at 350⁰F/175⁰C.
  7. For the first mushroom mixture: pour 2 tablespoons of vegetable oil in a skillet and place it over medium-low heat. Add the onion and crushed garlic and start cooking and stirring.
  8. Add the carrot and stir, cooking everything for 1–2 minutes.
  9. Add the chestnut mushrooms and the thyme and stir. Add salt and pepper too. Cook until golden, for 6 – 7 minutes.
  10. Add cream cheese and chestnut puree and stir. Cook for 1–2 minutes more.
  11. Remove the parchment paper with the beans from the pan and add on the tart base the content of the skillet. Spread it evenly.
  12. Bake for 50 minutes at 400⁰F/200⁰C.
  13. For the second mushroom mixture: use a skillet to add 1 tablespoon of vegetable oil over medium heat.
  14. Add the sliced mushrooms and cook them until golden or for 6–7 minutes.
  15. Add the dried cranberries and the fresh parsley and cook for 1–2 minutes more.
  16. Add the second mushroom mixture on top of the tart and spread it evenly.
  17. For the roast potatoes: fill a cooking pot halfway or less with water, add 1 teaspoon of salt and put it over medium heat. When the water starts boiling add the potatoes.
  18. Bring it to a boil and cook the potatoes for about 15 minutes.
  19. Use a bowl and a strainer to drain the cooked potatoes. Add them to a round casserole and drizzle some olive oil on them. Salt and pepper them.
  20. Roast for 25 minutes at 400⁰F/200⁰C.
  21. For the redcurrant sauce: add 2 tablespoons of olive oil in a skillet and place it over medium heat.
  22. Add the redcurrant jelly and stir. Add the vegetable stock, too.
  23. Use a small bowl to mix together 1/4 cup water and 2 tablespoons flour.
  24. When the jelly and stock mix start simmering, add the flour-water mix. Cook for 1 more minute.
  25. Serve the tart with the cooked potatoes and the red currant sauce.

Baked Potato Chips With Parmesan

Slice the potatoes really thin, and flavor them with olive oil, garlic, chili flakes, thyme, and parmesan to balance their natural sweetness. Then roast them in the oven for the next 25 minutes. They’re so good on their own, you won’t be needing any meat next to them.

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Ingredients Needed for Baked Potato Chips With Parmesan

2 potatoes
1 sweet potato
1 tablespoon olive oil
2 garlic cloves, chopped
1 teaspoon chili flakes
thyme
1 ounce parmesan, shredded
1 ounce butter

How to Make Baked Potato Chips With Parmesan

  1. Preheat the oven to 360°F/180°C.
  2. Slice both the white and the sweet potatoes into thin chips, and place them in a large bowl.
  3. Drizzle them with olive oil, add garlic, and season with salt, chili flakes, and fresh thyme. Use your hands and mix.
  4. Grab a muffin tray and scrape the bottom of each empty slot with butter.
  5. Place the potato slices in towers in the empty slots.
  6. Add them into the oven for the next 25 minutes.

3-Ingredient Breakfast

After a busy week, we find that it’s best to spoil yourself in the weekend with something savory and comforting. Try this 3-ingredient breakfast with new potatoes, eggs, and sausage before indulging in your cravings for something sweet! You can also eat this delicious combo as a great brunch!

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Ingredients Needed for 3-Ingredient Breakfast

1 pound new potato
vegetable oil for frying
1 red onion, sliced
2 sausages
chili flakes
salt
pepper
2 eggs

How to Make 3-Ingredient Breakfast

  1. Peel of the skin of the potatoes.
  2. Heat a large skillet and add enough vegetable oil to cover all the potatoes when fried.
  3. Turn the heat high and add potatoes. Fry them for about 10 minutes while turning them over with a spatula.
  4. Separately, heat another skillet, add 1 tablespoon vegetable oil and begin frying the red onion.
  5. When golden, add the fried potatoes.
  6. Add sausages and season all with chili flakes, salt, and pepper. Keep them on heat until the sausages are cooked.
  7. Fry the eggs in another skillet. For best results, after breaking the eggs in the skillet, put a lid on until the eggs are ready.
  8. Serve potatoes alongside 1 sausage and 1 egg.
Beef Steak with Cranberry and Rhubarb Sauce

Beef Steak With Cranberry and Rhubarb Sauce

Rump steak is one of the best cuts the almighty beef has to offer. Finding a nice side and sauce for serving it’s not an easy task though, but we think we have that all covered. Serve it next to some fried potatoes, with a touch of spices, and some grain mustard for flavor. As for the sauce, we have tried a new one, with cranberries and rhubarb, and a touch of red wine, which perfectly balances their sweet flavors!

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Ingredients Needed for Beef Steak With Cranberry and Rhubarb Sauce

3 tablespoons of vegetable oil
7 ounces of rump steak
5 garlic cloves
salt
pepper
1 tablespoon vegetable oil
1 teaspoon paprika powder
2 teaspoons of whole grain mustard
½ red onion, chopped
1 ounce of cranberries, frozen
3 ounces of rhubarb, frozen, diced
½ cup red wine
1 chili, sliced

How to Make Beef Steak With Cranberry and Rhubarb Sauce

  1. Heat 1 tablespoon of vegetable oil in a skillet over high heat. Add the beef, 2 garlic cloves, and season with salt and pepper. Cook it for 3 minutes per side if you prefer it medium. If you prefer serving your beef well done, cook it for 4-5 minutes per side.
  2. For the potatoes, heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the sliced potatoes, and season with salt and pepper. Add 3 garlic cloves and a touch of paprika powder. Cook the potatoes for 8 minutes. Remove the garlic and add grain mustard. Continue cooking the potatoes for 5 more minutes.
  3. For the sauce, heat a skillet, add vegetable oil and cook the chopped onion until softened. Add the cranberries and diced rhubarb. Cook them with the red wine. Continue cooking the sauce for 5 more minutes.
  4. Serve the steak with the potatoes and the cranberry and rhubarb sauce.
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