IMG_5750Maureen: This is called a Sweet Potato Bake, but I’m going to call it like I see it: It’s a sweet potato lasagna.

Andrew (14): Yum. This is GOOD.

Nicholas (11): There’s only one problem with this. I don’t like sweet potatoes.

Maureen: What are you talking about? This is delicious!

Nicholas: Nope. Can’t do it.

Maureen: Honestly, it’s just like lasagna, just with sweet potatoes rather than pasta.

Andrew: It is DELICIOUS.

Maureen: See? Andrew likes it. They say in all the parenting books that you shouldn’t compare siblings, but I’m going to do it anyway: Look at your brother! He’s eating it and he loves it!

Tim: I’m with Nicholas. I am not a fan of sweet potatoes.

Maureen: What’s wrong with you people? You don’t know what you’re missing. This is fantastic.

Andrew: I agree.

 

Kirstin: I cannot even begin to tell you how much I love these. I have made them every week for the last month and they always disappear straight away. Anna has a fantastic list of five commandments of Yorkshire puddings, which is well worth the price of this book and ensures faultless Yorkshires on every occasion. And the addition of toasted sesame and poppy seeds is just genius. Today I’m messing around with a different muffin tin, hence the slightly dysfunctional looking puddings on show for this pic. But I mean to persevere because I know these are worth it and this tin gets more of the batter in which means more yumminess!

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Maureen: Did this take you long to make, Kirstin?

Kirstin: No, not really. And it was a very lovely half an hour because everything smelt so wonderful as I prepared it. I love the smell of coriander and lime. Of course I’ll be paying for this tomorrow as black beans and I have a bit of an on-going feud.

Maureen: But that’s not true for everybody.

Kirstin: And it’s always worth it!

Maureen: The salad was delicious!

Kirstin: Her salads are always good. I shall definitely make this salad again.

Kirstin: I don’t have any images of this cooked, even though I’ve now made it three times now. And that’s because it’s so yum it gets served and eaten straight away. I absolutely love this recipe. There’s something wonderful about the citrus and strawberries mixed together. And the poppy seeds in the topping works a treat. Yes, we will be having this again and again. But there’s something missing from the recipe in the book, so I use the web version of this.

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CBAMSataySalady“Satay salad?” I asked. “Where do I sign up?”

I love a chicken satay. However, as this is a vegetarian cookbook, there will be no chicken satay recipes, so this will be the next best thing. Besides, we all (bar one) love cucumbers in this family, so I figured I was on to a winner. I was right.

This salad reminded us all of something we could get at our favourite Vietnamese pop-up restaurant in Greenwich. This was a lucky thing, as Saigon StrEAT has been closed for the month of August and part of September, so this served as a helpful reminder of what we missed. It was incredibly fresh and flavourful, which is probably down to the amount of coriander you add to the salad.

For what it’s worth, I served this on the side on a FIsh Friday, where I just roasted some cod. The rich mix of flavours of the salad offset the plain nature of the roasted cod very nicely. Also, I made the salad in the 20 minutes when the cod was roasting, so it all came together quite nicely.

Would I eat this again? Absolutely.

 

Well, these didn’t turn out the way they were supposed to. I struggled to make the icing and resorted to buying another can of coconut milk to try again, but still with no success. I was so determined to make it work, that I even stuck in cornflour, but no luck. So I gave up on the icing in the middle and just put the glaze on.
It’s an incredibly rich cake and very delicious but quite dry too. And I just wonder if I should have used butter instead. Still, it’s always good to try new recipes, especially gluten-free ones. That said I don’t think this is one I’m going to try again.

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CBAMCassouletTim: Cassoulet! Without the pork products!

Nicholas (11): What do you mean?

Tim: Usually with cassoulet, you have beans and some sort of pork product, like chorizo.

Maureen: Not tonight, though. This is a vegetarian cassoulet.

Nicholas: I think I would like it better with chorizo.

Maureen (looking in his bowl): How can you say that? You haven’t even eaten any of it yet! Believe me, I think most things can be improved with the addition of pork products. But in this case, I think this is also good.

Andrew (said while emptying his bowl): I like it too.

Nicholas (now having eaten said dish): Yes, this is good. I like all the tomatoes.

Maureen: This also was a good use of leftover bagel. I was supposed to use sourdough bread, which would have been fine, but it would be a waste to get a new loaf just for this.

Tim: Yes. This is definitely one to use stale bread for, because you just need something to soak up the tomato juice. Also, if you had used the foccacia that we have, that would have gotten completely lost.

Maureen: Yes, I think you’re right. I don’t think she should include coconut in the title. I almost didn’t make it, since I’m not a fan of coconut. But actually there’s only four tablespoons of it in the recipe, and you can’t taste it at all.

Nicholas: I can’t taste any coconut.

Maureen: I think this is a winner. We should do this again for Meat Free Monday.

Tim: I would happily eat this again.

Maureen: So would I.

If you would like to make this yourself, the Telegraph reproduced the recipe. You can see it by clicking through this sentence. 

 

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