Sweet Potato Boats

Dinner, Lunch, Salad

I love sweet potatoes and love trying out new things with them. I also love colour and especially on these dark Winter days.

Colourful food is one of the easiest ways to know that you are packing your plate with natural vitamins and minerals. My bean salad is definitely colourful and especially when topped on baked sweet potatoes.

This recipe is a great lunchbox filler too. Make the bean salad the night before and store in a container. Simply cook a raw sweet potato in your canteen microwave on high for 5 minutes and lunch is served.

Add a green salad or some grilled chicken to really make a meal of this recipe or add some cheddar cheese on top, cook under the grill until melted and golden.

Serves 4 as a side, 2 as a main.Sweet Potato Boats; Delalicious

  • 2 medium sized sweet potatoes
  • 1 x 400g tin kidney beans, drained and rinsed
  • 1 tin sweetcorn, drained or 1 fresh corn on the cob
  • 10 cherry tomatoes, quartered
  • 1 avocado, cubed
  • Juice of 1 lime
  • 2 tbsp fresh coriander, roughly chopped
  • 2 tbsp crème fraiche
  1. Preheat and oven to 200°C/180°C fan/400°F.
  2. Place the sweet potatoes on a baking tray and place in the preheated oven. Bake for 20-25 minutes until soft through. You can also cook whole in the microwave on the highest setting for 5 minutes or until soft through.
  3. For the bean salad: Mix all the vegetables together in a bowl, stir through the lime juice and coriander until well combined.
  4. To serve: Spread 1 tsp of crème fraiche over the flesh side of each sweet potato, spoon over the vegetables and enjoy.Sweet Potato Boats; Delalicious

Happy cooking,

Sinéad

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Asian Sprout & Sesame Salad

Dinner, Lunch, Salad

I know I know brussel sprouts aren’t everyone’s favourite vegetable but I do love a good sprout!!

Sprouts are similar to cabbage and depend hugely on how you choose to cook them. Boiling either vegetable until they are see through isn’t a great look and doesn’t taste one bit nice.

My top tip for cabbage is to slice it thinly and sauté with some oil and garlic or ginger for about 5 minutes or until cooked through.

Sprouts can also be cooked sliced and pan fried or roasted like my recipe from last Christmas – Honey & Cider Roasted Sprouts.

Here is another way to cook sprouts that combines elements of the two recipes and adds some Asian flavours.

Serves 4 as a side.Asian Sprout & Sesame Salad; Delalicious

  • 100g brussel sprouts, trimmed & outer leaves discarded
  • 100g tenderstem or regular broccoli florets
  • 1 tbsp sesame seeds
  • 1 tsp coconut oil
  • 2cm fresh ginger, grated
  • 100g red cabbage, thinly sliced
  • 1 tsp honey
  • 1 tsp apple cider vinegar
  • 2 tsp rice/white wine vinegar
  • 1 tbsp fresh cranberries/pomegranate seeds
  • 2 tsp extra-virgin olive oil
  • 1 tbsp lemon zest
  1. Bring a saucepan of salted water to the boil. Once boiling add the whole brussel sprouts and broccoli florets. Cook for 2 minutes. Strain and refresh under cold running water until fully cooled.
  2. Slice one third of the sprouts in half, quarter another third and leave the remaining third whole.
  3. Place the sesame seeds in a dry frying pan and toast until they turn a golden colour. Remove from the pan and set aside for later.
  4. Place the coconut oil in the frying pan and melt over a medium heat. Once melted add the ginger and sprouts. Cook for 5-8 minutes until slightly browned.Asian Sprouts & Sesame Salad; Delalicious
  5. In a mixing bowl, mix the red cabbage, honey and vinegars together until well combined.
  6. To serve: place the broccoli and fried sprouts on a plate, scatter over the red cabbage followed by the cranberries, sesame seeds, olive oil and lemon zest.Asian Sprout & Sesame Salad; Delalicious

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. 

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

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. 

Leek, Sage and Feta Tart

Dinner, Lunch

A tart or quiche is a great option for a midweek dinner and doubles up as lunch the next day too as it tastes just as good cold as hot. I personally think the flavour intensifies the day after baking so don’t be afraid to bake this in advance or even freeze it before serving.

The tart pastry could be made overnight or earlier in the day to speed up the process. By refrigerating the pastry, this allows a flaky consistency which is what we all desire!! Puff pastry could also be used instead. Or if you are not too fussed about pastry then why not use the filling ingredients to make Cupcake Quiches??

I love to serve this tart alongside a mix of salads. My red cabbage slaw works great as does a simple green leafy salad.

Serves 6.Leek, Sage & Feta Tart; Delalicious

Pastry:

  • 170g wholemeal flour
  • 100g plain flour
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • 140g coconut oil, solid
  • 3-4 tbsp cold water

Filling:

  • 2 tsp coconut oil
  • 4 cloves garlic
  • 1 tbsp sage leaves
  • 1/2 medium onion, diced
  • 1 leek, sliced into rounds
  • 100g mushrooms, thinly sliced
  • 100g spinach/kale/chard, shredded
  • 6 eggs
  • 4 tbsp creme fraiche
  • 50ml milk
  • 50g feta, cubed
  • freshly ground pepper
  • 1 tbsp pumpkin seeds
  1. Make the pastry: sift the flour, salt and pepper into a large mixing bowl.
  2. Rub in the coconut oil in tablespoonfuls with a fork until it forms breadcrumbs.
  3. Gradually add the water and stir with a wooden spoon until a dough forms.
  4. Roll the dough into a ball shape, cover with cling-film and place in the fridge for 10 minutes.
  5. Preheat an oven to 180°C and grease a 23cm quiche tin or use two smaller tins like I used. Remove the dough from the fridge and roll out on a floured surface into a 2cm thick circular shape.
  6. Place the dough into your tin and trim off any excess around the edges.
  7. Melt one teaspoon of coconut oil on a large frying pan over a medium heat. Once melted, add the garlic, half the sage leaves, onion and leek. Gently saute for 5 minutes until the onions are translucent. Remove from pan and set aside.
  8. Return the pan to the heat and melt the remaining coconut oil. Add the mushrooms and saute for 5 minutes. Remove from pan and set aside.
  9. Return the pan to the heat and dry-fry the shredded spinach, kale or chard for 3-4 minutes or until it’s wilted. Remove from pan and set aside.
  10. In a large bowl or measuring jug, whisk the eggs, creme fraiche and milk together with some freshly ground pepper.
  11. To assemble the tart: place half the spinach on the base followed by half the leek mix and finally the mushrooms. Repeat above until all vegetables are used.
  12. Pour over the egg mix, sprinkle the feta, remaining sage leaves and pumpkin seeds over the top.
  13. Bake in the oven for 30 minutes or until a skewer comes out cleanly and the centre is firm.
  14. Allow to cool for 5 minutes before serving.

I Love Salads!!

Lunch, Salad

As most of you know by now, I love salads!! Favourites are always hard to choose but time and time again I find myself coming back to these two recipes so obviously I had to share them.

The bitter tang of feta with the smooth crunch of toasted hazelnuts make a simple broccoli and tomato salad sing for me. My second salad recipe offers you a taste of the Middle East with the addition of a simple tahini sauce to enliven a simple red cabbage slaw.

Both recipes will keep well in the fridge for at least 3-4 days once stored in a resealable container. I would regularly make these at the start of the week and refill my lunchbox daily from these along some simple salad greens and a protein source. Check out my food prep guide for more simple mealtime ideas.

Salads, Delalicious

Broccoli, Tomato, Feta & Hazelnut

Serves 4 as a side.

Broccoli, Tomato, Feta & Hazelnut Salad, Delalicious

  • 1/2 head of broccoli, chopped into florets
  • 8 cherry tomatoes, halved
  • 50g Feta cheese, cubed
  • 2 tbsp hazelnuts
  • 2 tbsp extra-virgin olive oil
  • 1 tsp honey/maple syrup
  • 1 tbsp toasted sesame oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  1. Bring a saucepan of salted water to the boil, remove from the heat and add the broccoli florets. Cover with the lid and allow to blanch for 8-10 minutes (you want the broccoli to still have a bite but not rock hard).
  2. Strain the broccoli and rinse under cold running water until fully cooled. Continue to strain any excess water until ready to use.
  3. Toast the hazelnuts on a frying pan or in a medium heat oven until the skin begins to loosen, remove from the pan/oven and allow to cool.
  4. Once the hazelnuts are cooled, chop in half.
  5. Whisk together the olive oil, honey, sesame oil,  apple cider vinegar and lemon juice in a large bowl.
  6. Add all the remaining ingredients to the bowl and mix well.

Middle Eastern Style Red Cabbage Slaw

Serves 5 as a side.

Middle Eastern Style Red Cabbage Slaw, Delalicious

  • 200g red cabbage
  • 2 spring onions
  • 2 medium carrots, peeled
  • 1 tbsp pumpkin seeds
  • 1 tbsp sunflower seeds
  • 3 tsp tahini paste
  • 3 tbsp lemon juice
  • 1 tbsp extra-virgin olive oil plus 1 tsp
  • 3 tbsp water
  1. Finely slice the red cabbage and spring onion. Julienne (or finely slice) the carrots.
  2. Place all the vegetables and seeds in a large mixing bowl.
  3. Stir through 2 tbsp lemon juice and 1 tsp of olive oil.
  4. In a separate small bowl, whisk together the tahini, lemon juice, olive oil and water until you get a runny sauce (depending on the consistency of your tahini, your sauce may still be too thick or too thin – if so, just add more tahini to make it thicker and more water to make it thinner).
  5. Serve the salad in a large bowl with a drizzle of the sauce over the top.

Grated Carrot, Courgette & Pumpkin Slaw

Salad

If you haven’t figured it out already, I love salads!! It’s not just because they are healthy but I love the texture of salads, the crunch of cabbage, the burst of flavour that fresh herbs add and the juicy sweetness of sun-ripened tomatoes. This recipe is a very colourful slaw that combines lots of vegetables, seeds and a simple vinagerette that will add a serious burst of colour to your plate.

  • 200g red cabbage, thinly sliced
  • 1 medium carrot, coarsely grated
  • 1/2 medium courgette, coarsely grated
  • 2 tbsp pumpkin and sunflower seeds
  • 2 tbsp chia seeds
  • 1 tbsp sesame seeds
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley or coriander, roughly chopped

Dressing:

  • 2 tsp honey
  • 2 tsp Dijon mustard
  • pinch of sea salt
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp water
  1. Place all the vegetables in a large mixing bowl.
  2. Add the seeds and combine well.
  3. Whisk all the dressing ingredients together until well combined.
  4. Combine the dressing, lemon juice and freshly chopped herbs to the vegetables and stir together until well coated using a fork.