8 May 2011

Two Sweet Potato Recipes in one Bowl!

~  Menu  ~

Spicy Sweet Potato & Coconut Soup
Frazzled Sweet Potatoes
Plum Juice Spritzer

Looking through the fridge today I found some middle aged sweet potatoes, some of them turning grumpy, and remembered an old favourite I haven’t had for a while.

Spicy Sweet Potato & Coconut Soup serves at least 2

As you can see the coriander is optional.  I like it a lot but some people say it tastes like bed bugs - what mysterious lives they must lead.

1 med onions – thinly sliced
1 tablespoons of olive oil
1 small floury baking potato
1 large pink fleshed sweet potatoes
1 tsp Thai red curry paste or to taste
1 can coconut milk – do not shake; in fact try to keep it still for as long as poss before opening
a small bunch of fresh coriander

~   Heat the olive oil and toss together with the onions till they are coated.
~   Turn down the heat, cover the onions completely with a pieces of foil, pressing down onto the surface of the onions.
~   Put a lid on the pan and cook very gently till they are completely and utterly tender and are starting to caramelise a little.
~   Stir the curry paste into the onions and cook for a few minutes till it smells delicious and fragrant and looks a bit separated and oily.
~   Peel and slice the potatoes and add to the onions.
~   Open the coconut milk carefully, pour off the thick cream at the top of the can and set aside for later in the recipe.
~   Pour the coconut water over the potatoes to just cover them, augmenting with a little ordinary water or stock if necessary.
~   Bring to a boil, turn down the heat, cover and cook till tender.
~   Process or liquidise the soup together with the reserved coconut cream.
~   Season to taste and stir in the chopped fresh coriander if using.
sweet-potato-and-coconut-soup-recipe
This soup is gorgeous topped, as in my picture, with the eponymous …


Crunchy, Spicy, Salty Frazzled Sweet Potatoes


These are extremely nibbly by nature and are delicious even without any soup whatsoever.

1 good firm orange fleshed sweet potato
enough vegetable oil to deep fry ***
salt

~   Peel the sweet potato, discard the peel and then just continue peeling till you have a pile of thin strips of sweet potato.
~   Fry these in enough hot oil to cover for a minute or two till crisp and turning a little darker, watch carefully; the sugar in them means they turn colour quickly..  
~   Lift out of the oil with tongs or similar and drain on paper towel.
~   Toss with a little salt and maybe, if you fancy it, a smidgen of cayenne pepper.

genius-soup-recipe-cookbook-suzy-bowler



This soup is based, as are most of my soups, of my genius recipe about which I have written a book. 









plum-juice-spritzer


Plum Juice Spritzer

Whilst making this lovely lunch for myself I also made a plum crumble for our pud tonight and found myself with a little too much juice so … I  topped it up with some fizzy water, took a pretty picture and then had it as a sort of liquid dessert.

*** IMPORTANT - If you don’t have a deep fryer and are using a saucepan with oil in it NEVER, EVER, EVER fill the pan more than one-third with oil or you may have a disaster.




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2 comments:

Kristina Vanni said...

Thanks so much for introducing us to your blog! Just added you to our blogroll…feel free to add The Daily Dish to yours :) http://www.betterrecipes.com/blogs/daily-dish/ I look forward to reading more of your stories and recipes!

yvs vamsi krishna said...

Thanks for posting the full details,its really a good information
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