I learned something the other week. Don’t allow your toddler son to choose the shape of his daddy’s birthday cake. It was because of this mistake that, yesterday morning, I found myself making chocolate cake in the shape of a poo-poo, ably assisted by a poo-obsessed Dude. It turned out pretty well.
If you’re not nauseated, this week’s vaguely healthy recipe comes from a lovely recipe book, Cook Simple by British cook Diana Henry. It’s a beautifully usable book – loads of ideas you can cook on a weeknight, rather than fancy things you cook when your in-laws are coming to dinner. I’ve cooked LOADS of recipes from it, the Kind of Crumble came from it as well. This one is ridiculously simple but the Husband absolutely loves it and pays me lavish compliments every time I make it. I never get lavish compliments for my cooking, so I make it quite often.
Baked Sweet Potato with Coriander (aka Cilantro) relish
4 sweet potatoes
200g (7oz) Greek Yoghurt
40g (1 1/2 oz) fresh coriander/cilantro
3 garlic cloves
Juice of 1 lime
1 tsp caster sugar
2 tbsp extra virgin olive oil
1 piece fresh ginger root, peeled and grated
1/4 tbsp fish sauce
(You can also add a medium red chill, halved, deseeded and finely chopped but we leave this out so the Dude will eat it)
1. Bake the sweet potatoes. I like to rub mine with a little olive oil and then bake them in an oven at 400F for an hour.
2. Put all the relish ingredients in a blender and whiz.
The yellow goo is a pureed ginger that comes in a tube. Gourmet Garden do herbs and some spicy things like ginger and lemongrass all pureed. They taste like fresh herbs instead of dull dried ones and they keep forever in the fridge. For me, they’re a great way of getting the fresh taste of herbs without buying a bunch, using it once and then wasting the rest!
3. Split the baked potatoes down the middle lengthwise and spoon some yoghurt inside. Put the relish on top and serve. I would have taken a photo but I was too hungry.
I serve this with some baked chicken and a salad and it’s heavenly. If you have any leftover relish, it’s a really nice pesto-style pasta sauce for the next day!!
There was a rest day on the Tour yesterday…so relax and enjoy!