Sweet Potato & Aubergine Crumble Pie

Dinner, Lunch

Inspired by the pages of Fearless Food, a cookbook by author and cookery school owner Lynda Booth. This humble pie brings together a few of my favourite things: vegetables, hummus and crumble. The crumble topping isn’t sweet but savoury with nuts, herbs and cheese.

This pie can be made with or without the pastry bottom. Store bought hummus will work fine. However, making your own hummus is really easy I promise and allows you to explore different flavours so why not give it a go! Any root vegetables can be used in this crumble pie too.

Serves 6.

Sweet Potato & Aubergine Crumble Pie; Delalicious

  • Coconut oil
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 300g sweet potato, peeled and cubed
  • 200g turnip, peeled and cubed
  • 2 tbsp tamari or soy sauce
  • 1 large aubergine, cubed
  • 2 red onions, peeled and thinly sliced
  • 2 garlic cloves, minced
  • 4cm root ginger, grated
  • 75g shelled pistachios, roughly chopped
  • 50g hazelnuts, halved
  • 50g dried cranberries
  • 2 tbsp honey
  • 225g fresh spinach or chard
  • 1 packet of puff pastry, at room temperature
  • 400g hummus

Crumble Topping:

  • 70g oats
  • 10g pistachios
  • 10g hazelnuts
  • 2 tbsp parmesan, grated
  • 1 tbsp roughly chopped sage
  • 2 tbsp coconut or olive oil
  • 1 tbsp flaked almonds
  1. Preheat an oven to 180°C.
  2. Melt two teaspoons of coconut oil in a roasting tin. Once melted mix through the spices, salt and cubed sweet potato and turnip.
  3. In another roasting tin, mix the tamari and aubergine together.
  4. Place both roasting tins in the oven. Roast the vegetables for 15 minutes or until tender.
  5. Melt 1 teaspoon of coconut oil in a large frying pan or saucepan over a medium heat. Add the onions and saute until translucent.
  6. Add the garlic, ginger, pistachios and hazelnuts stirring regularly. Once the nuts begin to brown, add the cranberries, honey and spinach.
  7. Toss until the spinach wilts. Remove from the heat and mix through the roasted vegetables.
  8. Make the hummus as per recipe.
  9. For the savoury crumble topping: place the oats in a food processor or use a handheld blender. Blitz until a breadcrumb appearance is formed. Add the nuts and blitz until slightly crushed.
  10. Place the blitzed oats and nuts in a mixing bowl with the remaining ingredients. Stir until well combined.
  11. Line the base and sides of a lasagne dish with the puff pastry. Place half the vegetable mix on the base. Spread half the hummus over the vegetables. Add the remainder of the vegetables on top followed the hummus. Sprinkle over the crumble topping and the flaked almonds.
  12. Bake in the oven for 40 minutes.Sweet Potato & Aubergine Crumble Pie; Delalicious

Happy cooking,

Sinéad

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Just Eat Jerusalem

Reviews

As part of the upcoming Littlewoods Ireland Blog Awards final, Just Eat the sponsors of the Food & Drink category challenged all the shortlisters to “Discover Something New” from their takeaway menu. €20 to spend on food seemed like a fair deal for such a tough challenge. Particularly after the week I’d had with numerous highs and lows on the football field and supporting the Tipperary hurlers, whilst also organising World Physiotherapy Day in work….it was an emotional and hectic few days and I deserved a night off from the kitchen so this competition couldn’t of been better timed.

Since it was World Physiotherapy Day, I was feeling very international and decided to delve in the wonderful world of middle eastern food and sample what Jerusalem on Camden Street had to offer. Jerusalem is a restaurant more than likely anyone who has ever been out in Dublin has walked past but I had never stepped foot inside and tasted their menu.When I think of Middle Eastern food, hummus, flatbread, chicken shawerma, pistachio baklava, tabbouleh and herb salads come to mind. The Jerusalem menu has plenty on offer and I spent a good half an hour whittling my choices down. Eventually, I ordered a falafel platter, Waraq Enab (stuffed vine leaves), Fatayer El Sabanikh (spinach and herb pastry parcels), halloumi and a mixed char-grill….it wasn’t all for me, my housemate was on the ticket too.

Once the food arrived, I assembled a mezze from all the dishes in true Middle Eastern style and we dug in. The highlights for me were without doubt the hummus – creamy, moreish and smooth; the falafel – one of my favourites when it’s done well and Jerusalem know how to make falafel; the stuffed vine leaves – bursting with flavour and finally the char-grilled lamb – smoky flavour filled goodness.All in all, it was a great feast and I would certainly order again from Jerusalem. I would probably not order the char-grilled meat as for me it needed reheating and with a take-away you shouldn’t need to do that.

  • Food quality: high excluding the salad garnishes
  • Value for money: filled two hungry people well plus plenty for lunch the next day; the total did exceed the €20 but I happily paid it
  • Temperature: the char-grilled meat was cold to be honest but still full of flavour
  • Highlight: stuffed vine leaves & hummus – could eat them all day
  • Lowlight: halloumi – would benefit from being marinated before grilling

Dip In!!

Snack

Both of these dips are ideal as a snack at any time of the day or as an easy starter with a bunch of friends. Simply add some vegetable sticks or slices of charred sourdough bread. The salsa verde is also a great way to liven up a steak sandwich!

I do love hummus so here are a few more flavour options to try: Minty Beetroot, Roast Carrot and Garlic or Spicy Roasted Red Pepper.

Simple Creamy Hummus:

  • 400g tin chickpeas, drained and rinsed
  • 4 tbsp olive oil
  • 2 tbsp tahini
  • 2 tsp cumin
  • 1 tbsp parmesan, grated
  1. Place all the ingredients with 2 tablespoons of the oil in a food processor and blend until smooth.
  2. Gradually add the remaining oil until you get your preferred texture.

Salsa Verde:

  • 20g fresh coriander (include the stalks)
  • 20g fresh parsley
  • 20g fresh mint leaves
  • 1/2 red onion, diced
  • 2 tbsp lemon juice
  • Zest of 1/2 a lemon
  • 1 tbsp rapeseed oil
  • 3 tbsp extra-virgin olive oil
  1. Bunch all the herbs together into a ball and roughly chop.
  2. Place all the ingredients in a bowl and mix together with the oil, lemon zest and juice.
  3. This will keep fresh in the fridge under a layer of oil for 3 days.

Happy cooking,

Sinéad

Hope you enjoyed this recipe! Want to stay up to date with all my latest recipes and creations then join my mailing list now. Click here to get my latest newsletter!

Remember to add #Delalicious to all your cooking, baking & treat making on social media posts. 

Roasted Red Pepper Spicy Hummus

Snack

Hummus is a great snack to pair with raw vegetables, perfect to stir through pasta or as a spread on crackers or brown bread. This recipe keeps well in the fridge for about 3 days or else freeze it in small batches and just defrost before use.

  • 2 tins chickpeas, drained & rinsed
  • coconut oil
  • 2 red peppers, de-seeded and halved
  • 2 cloves garlic
  • 1/2 red chilli
  • 2 tbsp lemon juice
  • 3 tbsp tahini
  • 2 tbsp paprika
  • 1 tsp cumin
  1. Roast the red peppers with the garlic with 1 tbsp coconut oil in an oven at 180°C for about 20 mins or until the skin begins to blister. 
  2. Once the peppers & garlic are roasted, add to a food processor or blender with the remaining ingredients & blitz until smooth.

Loaded Sweet Potato Crisps

Lunch, Snack

These guys are the ultimate answer for those moments when you don’t know what you want to eat but you want it now!! The microwave is your best friend here to bake the sweet potato in less than 5 mins, to ensure you keep the hunger at bay. My favourite toppings are: cottage cheese with sliced beetroot, avocado or smoked salmon and hummus with grated carrot.

Serves 1.

  • 1 sweet potato
  • toppings of choice
  1. Slice the sweet potato into 1 inch thick rounds (peel the sweet potato if you like, I personally like the skin left on). 
  2. Place all the slices on a microwaveable plate and cook at the highest heat setting for 3 mins. Check the slices, if cooked through remove, if not soft in the centre, cook for another minute and repeat the check.   
  3. Layer with your favourite toppings and enjoy!

Roast Carrot & Garlic Hummus

Lunch, Snack

Hummus is a great snack at any time of day; serve with some celery sticks, layer on top of oat/rice cakes, a slice of sourdough or simply eat straight off a spoon! Any leftover roast vegetables could also be used instead of carrots. I tend to portion the hummus into little containers & freeze.

  • 1 tsp coconut oil
  • 4 large carrots
  • 2 cloves garlic
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tin chickpeas
  • 2 tbsp tahini
  • 4 tbsp olive oil
  • 1 tbsp lemon juice
  1. Preheat an oven to 180C. Melt the coconut oil in a large roasting tray.
  2. Peel & cube the carrots, top & tail the garlic leaving the outer skin on. Add the carrots & garlic to the oil with the spices. Thoroughly mix together & roast in the oven for 20 mins until soft through. 
  3. Drain & rinse the chickpeas. Add to a food processor or blender with the tahini, lemon juice with the roasted vegetables (squeeze the inner garlic clove out of the skin). 
  4. Blend together with 2 tbsp of the oil. Continue to blend slowly adding the remaining oil until it forms a smooth consistency (add more oil or water if you feel it needs it).

5 Healthy snacks to beat the 3pm slump!

Snack

IMG_4541Snacks are essential to life but more often than not, we will be easily swayed by the allure of the numerous chocolate bars, cleverly marketed cereal bars and fizzy drinks clamoring for attention on every magazine, shop till and bus-stop. Life is busy and work is result driven therefore we all need to fuel our bodies to perform. Ensuring you are eating adequate food sources regularly is essential to maintain a full tank of energy for whatever the day brings!

Another quick way to ensure you are not unnecessarily snacking and maintaining peak performance is by ensuring you are hydrated. As a sportswoman, hydration is part of my daily routine, a full bottle of water is always by my side.

For this blog post, I have teamed up with Ballygowan who are a great Irish company who meet the hydration needs of many workplaces and sports teams across the country. They have recently launched a new product, Sparklingly Fruity, which is a great replacement for anyone who favours fizz over water to meet their hydration needs. So why not try some of my top five favourite snacks.

  1. Water – did you know our bodies are approximately 60% water? We are constantly losing and gaining water throughout the day, that’s why it is essential to keep a close eye on your urine colour and ensuring you are snacking on water. Again if you are trying to curb unnecessary snacking – simply have a bottle of water close at hand to banish cravings for sugar.
  2. Nuts – a quick and easy source of essential fat, protein and numerous trace elements. Simply have a large bag of mixed nuts in your handbag, car or at your desk to ensure a healthy snack option at all times. A small amount goes far so this infograph is a great guide to portion sizes. 
  3. Apples slices topped with nut butter – quick, easy and tasty. 
  4. Granola coated nutty banana – simply slather some nut butter over a banana and then roll in granola. These can be frozen or kept in the fridge until ready to be eaten. I find these great to have as a pre-match snack. 
  5. Oatcakes and hummus –  oatcakes are a great source of slow release energy whilst the hummus is bursting with protein. Follow this super easy recipe to make your own oatcakes and beetroot hummus. Processed with VSCOcam with c1 preset

Oatcakes:

  • 8oz oats
  • 25g solid coconut oil
  • 225ml boiling water
  1. Blitz the oats in a blender of food processor until they form a coarse flour.
  2. Melt the oil in the water & add to the oats. Combine with a fork until a dough forms, cover with cling film & place in the fridge for 2-3 hours.
  3. Divide the dough in two & place one half between two sheets of parchment. Roll the dough out to about 1 inch thick.
  4. Using a cookie cutter divide into portions. Repeat the process with the remaining half of dough. Place on a greased & lined baking tray.
  5. Bake at 130°c for 1.5 to 2hours. Allow to cool on a wire rack & store in an airtight box or freeze.

Minty Beetroot Hummus:

  • 400g tin broad beans
  • 300g cooked beetroot
  • 2 tbsp chopped mint
  • 1 tbsp freshly squeezed lemon juice
  • 50g walnuts
  1. Rinse & strain the tinned beans.IMG_3966
  2. Place the beans, roughly chopped beetroot & mint in a food processor. Blitz until a smooth purée is formed.IMG_3967
  3. Add the walnuts & lemon juice. Blitz again until fully combined.IMG_3968
  4. Keeps fresh in the fridge for up to 4 days or divide into smaller portions & freeze.

Minty Beetroot Hummus & Oatcakes

Snack

Combine this energising minty beetroot hummus & oatcakes with some water for the ultimate snack!

 Minty Beetroot Hummus:

  • 400g tin broad beans
  • 300g cooked beetroot
  • 2 tbsp chopped mint
  • 1 tbsp freshly squeezed lemon juice
  • 50g walnuts
  1. Rinse and strain the tinned beans.
  2. Place the beans, roughly chopped beetroot and mint in a food processor. Blitz until a smooth purée is formed.
  3. Add the walnuts and lemon juice. Blitz again until fully combined.
  4. Keep fresh in the fridge for up to 4 days or divide into smaller portions and freeze.

Oatcakes:

  • 8oz oats
  • 25g coconut oil, solid
  • 225ml boiling water
  1. Blitz the oats in a blender or food processor until they form a coarse flour. 
  2. Melt the oil in the water and add to the oats. Combine with a fork until a dough forms, cover with cling film and place in the fridge for 2-3 hours. 
  3. Divide the dough in two and place one half between two sheets of parchment. Roll the dough out to about 1 inch thick.
  4. Using a cookie cutter divide into portions. Repeat the process with the remaining half of dough. Place on a greased and lined baking tray. 
  5. Bake at 130°C for 1.5 to 2 hours until crisp. Allow to cool on a wire rack & store in an airtight box or freeze.