Mexican style sweet spuds

Looking for a way to dress up a spud? Looking for an exciting vegetarian dinner option? This dish is delicious! And the colours are so pretty! This is good for dinner parties too because everything is placed on the table and people can assemble their own meal – so their ingredients and portion size are under their own control. Give this a whirl – you may find yourself making it as a new staple dish – I did!

Ingredients

8 sweet potatoes (assuming each person has one sweet potato)

1 tub of sour cream

1 jar of tomato salsa (homemade or bought)

125g grated cheese

1 can black beans

1 can sweet corn kernels

4 tomatoes, chopped roughly or a punnet of baby Romas sliced in half

1 red onion, chopped finely

A handful of coriander, chopped roughly

1 cucumber, diced chunky

2 avocados, diced or sliced as you like

1 lime

Ready for the oven

 

 The colours are just fantastic!

Method

Individually wrap each sweet spud in baking paper and place on baking trays in the oven set at 160 degrees Celsius for about an hour. Drain the beans in a colander and rinse thoroughly under running water. Do the same with the corn. Place the corn and beans in a large salad bowl with the chopped onion, tomatoes, cucumber and coriander. Cut your lime in half and squeeze the juice over your salad. Once the sweet spuds are done, cut your avocado and either add it to your salad or serve as a side option. Place your sour cream, salsa and cheese as side options too. My hubby loves a bit of crunch, so I even have a bag of white corn chips as a side option! But fancy – I shove them in a bowl first! Lol! Each person assembles their own spud – so its pretty much unwrap a spud, cut in half and share the other half with the person sitting next to you, then top away. Sometimes I grill some chicken as a side option too. Oh the options! However you decide to serve your spuds, enjoy them!

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Mexican style sweet spuds

Warm hot chocolate

This makes 3 large hot chocolates, and it is so worth doing!! The only thing is – the kids will ask for this hot chocolate! Thankfully, the ingredients are simple and you get lots of cuddles in return!

Ingredients

3 cups milk

1 tbs brown sugar

2 tbs Horlicks malt

100g dark chocolate (which was ½ a Lindt Easter bunny)!

 

Method

Pour the milk into a saucepan and warm. Once warm, add the other ingredients and whisk a little until smooth. Serve immediately, with a big kiss and cookies!

Warm hot chocolate

Lamb one pot wonder

Like many mothers, I too work outside of them home a bit. This calls for lots of planning so we don’t eat takeaway and get our immune systems down. So in light of that, I generally cook a roast each Monday night and then use the leftover meat in other dishes such as ragus, and things I concoct in a pot – my one pot wonders! This was very delicious and put together in about half an hour, so has become a little go to dish mid-week. The simple flavours and the beautiful herbs will give your body just the boost you need on hump day! I hope you enjoy it!

Ingredients

1 red onion, diced

5 cloves of garlic, diced

2 carrots, diced

Splash of olive oil

250ml passata

300ml can diced tomatoes

2 cups leftover roast lamb

Salt and pepper to your liking

½ handful of parsley

4 sprigs oregano

4 sprigs thyme

 

Method

Splash some olive oil in a pan. Once heated put the onion, garlic and carrots in and saute for 10 minutes. Add the passata and diced tomatoes. Salt and pepper as much as you like. Add your leftover lamb roast and your herbs (leaving some for garnish). Simmer together for about 20 minutes, allowing the flavours to meld together. Serve with mash potatoes or whatever side dish you like!

Lamb one pot wonder

Beetroot & cashew nut dip

This is my go to dip for parties and weekend antipasto boards – give it a go – so simple and so tasty – it really is just 3 ingredients and 2 minutes!

 

Ingredients

2 large roasted beetroots with 1/4 cup water or 300g canned beetroot, chopped in their can juices

1 handful of cashews, lightly salted

A handful of parsley, ripped

 

Method

Place all ingredients in your blender, magic stick thing, Nutribullet and blitz! Ta da! You’re done!

Beetroot & cashew nut dip

Crispy seared salmon

This was risky to serve my household. There aren’t many seafood recipes on here because my hubby is allergic to it, so we only have it in his absence and when I have pre-planned. It turns out that Miss 7 and Master 14 absolutely loved this and have asked for it since! Have a go, it is easy and brilliant!

Ingredients

As many salmon fillets with skin on as you need

Olive oil

Sea salt

Whatever vegetables you like

 

Method

Drizzle olive oil over the skin of the salmon and then sprinkle the salt on. Rub the salt into the skin. Heat a non-stick fry pan to medium heat. Place the salmon skin down on the hot pan. Cover with a lid for about 4 minutes, then remove the lid. Lift the salmon and place down, still with the skin on the bottom. Turn up the heat for a further minute. If you like your salmon medium to well done, this is you now, get off the train! That’s how I make it. If you like it 100% cooked, turn the salmon over for a further 1-2 minutes. This timing is based on salmon that is over an inch thick at the largest section. If yours is smaller, do not cook for as long. When I have 2cm high fillets I just cook skin side down for 3 minutes with the lid on, remove the lid for one more minute and then it is done. Serve with whatever veges you like. I made some steamed potatoes, smothered in butter and parsley, and blanched a few beans! Enjoy your beautiful fish dish!

Crispy seared salmon