Food: Columbian potatoes

This is my take on the Colombian dish, Papas con Salsa de Aguacate (potatoes with an avocado sauce), using sweet & purple potatoes, topped with a creamy intense avocado hit. My version has a spicy tomato base to transform it from a traditional side-dish into a tasty plantbased meal.

You’ll need:

  • 3 Sweet potatoes, roughly chopped
  • 3 purple potatoes/ potatoes roughly chopped
  • 1/2 tin of peeled tomatoes
  • 1tbs tomato pureé
  • 1 red onion, diced
  • 1tbs Pimentón
  • 1tbs ground cumin
  • 1tbs ground coriander
  • 2 cloves of garlic, minced
  • 1 red chilli, chopped finely (de-seeded if want less hot!)
  • Black pepper
  • Oil for roasting.

For the Salsa de Aguacate:

  • 1/2 a tub of Oatly fraîche
  • A glug of garlic infused oil
  • 1 avocado
  • Handful of coriander, chopped
  • Juice of 1/2 a lime
  • Some red onion
  • Salt & pepper

Garnish:

  • Salt for garnishing (I used Saltverk Birch smoked salt)
  • Handful of chopped coriander

Start by parboiling the potatoes in salted water. As they’re boiling, place a baking tray in oven on it’s hottest setting, with a layer of oil (just like you’re making roasties). Whilst they are cooking, fry off the onion & garlic in a pan. When they are sufficiently softened the potatoes should be ready to take off the boil. Drain and place into the baking tray and oil. Flip over until they begin to sizzle. Place back into the oven to start roasting and crisping up.

In a baking dish, place the now softened garlic & most of the onion with the tomatoes, spices and the chilli. I’d recommend roughly chopping up the tomatoes. Season, mix thoroughly and spread evenly across the bottom of the dish.  After around 10-15 minutes, take the potatoes out and place into the baking dish, on top of the spicy tomato base. Place back into the oven, with a lower temperature of 180°C. Cook for a further 30-40 minutes before taking out. Leave to cool slightly, before serving.

Whilst the potatoes are in the oven, you can make the indulgent bit, the avocado sauce. In a food processor, place the Oatly fraîche, avocado, coriander, garlic oil, lime juice and the rest of the fried onion. Whizz up until it forms a creamy sauce. Scoop into a bowl. Season to taste. If too thick, you can loosen it up with a bit more lime juice.

To serve, drizzle on the sauce, the chopped coriander and a sprinkle of salt flakes. I used Saltverk birch smoked salt, which matched the smoky spicy taste of the potatoes.

I’d reccomend serving this with a couple of cold cervezas. I paired it with some Columbian Cerveza Aguila.

 

Enjoy!

 

 

 

Food: Peaches with apricot, cardamom & lemon fraîche

Here’s a quick recipe for a dessert perfect for cooling down in the Summer sun.  The flavours also give a taste of the exotic, so even if you’re stuck at home, you can feel like you’re on holiday

Serves 2

You’ll need:

  • 4 peaches ( I used doughnut peaches as they are in season)
  • zest of 1/2 lemon
  • juice of 1/2 lemon
  • 1 shot of lemon vodka (optional)
  • 2tbs sesame seeds, toasted

Apricot fraîche:

  • 1/2 tub of vegan crème fraîche/ yogurt ( I used Oatly fraîche)
  • 2tbs icing sugar, sifted
  • 2 apricots, chopped finely
  • 1tbs ground cardamom
  • Zest of 1/2 lemon
  • Squeeze of lemon juice

 

Start by making the fraîche. Add all of the ingredients in a bowl and mix throughly. You can either then place it in the fridge to firm or do as I did and use the freezer. It will start to create a slightly frozen texture, like a semi-freddo.

Whilst it’s in the fridge/freezer you can prep the peaches. Cut them in half and de-stone. This is usually a messy job, so I tried to keep it intact by poking the stone through the other side. once this is done, heat up a pan on a medium heat. Place the peach halves in the pan, flesh down. cook until they begin to colour. Flip and cook for a few minutes. Squeeze the lemon juice over them and sprinkle them with the lemon zest. Take them out of the pan and place them into the serving bowls. This in an optional step, but I like pouring a shot of lemon vodka on them too! Take the fraîche out and dollop it on top. Finish with a sprinkle of toasted sesame seeds. I’d recommend you pair it with a Tokaji wine.

Enjoy!

 

 

Food: BPO pudding & salted caramel sauce

Here’s something I knocked up this evening, as I had a surplus of over-ripe bananas to use. Like most of my recipes, it’s a no fuss, all reward kind of deal 😉

To make you’ll need:

  • 3 ripe bananas, mashed
  • 1tsb peanut butter, smooth
  • 1tsp ground cinnamon
  • 1 heaped tbs of golden syrup (corn syrup/agave would also work)
  • 170g rolled oats
  • 60g muscavado sugar
  • 200ml non-dairy milk-  I used oat milk
  • Handful of sultanas
  • Handful of pumpkin seeds
  • 100g plain flour, sifted
  • Pinch of salt

To make the sauce:

  • 125ml water
  • 80g soft brown sugar
  • 125ml non-dairy milk (I used oat milk)
  • 1tsp cornflour
  • Pinch of salt

Start by putting the milk on a medium heat on the hob. Add the salt, sugar and golden syrup. Stir until it dissolves. Next, add in the oats and cook out for 4-5 minutes until the mixture starts bubbling and thickening like a big golden porridge.

In a separate bowl, add the peanut butter to the bananas and mash. The oat mixture should have cooked out by this point. Take it off the heat and leave it to cool, slightly.

Pour the oats into the bananas and combine both mixtures. Once it’s done, stir in the flour and cinnamon bit by bit until it comes together into a thick, sticky mixture.

Grease and line a square baking tin and fill with the oaty mixture. Put it into a pre-heated oven at 140°C for 1 hour.

While it’s cooking, you can make the salted caramel sauce.

To make, simply put the sugar and water onto the hob at a high heat. Add in 1tsp of cornflower to the milk and stir. This needs to be done, before putting it into the caramel. When the sugar has dissolved and is starting to caramelise add in the milk and stir. Turn down to a medium heat and leave it until it thickens. This can take 5-6 minutes. Once thickened, stir, take off the heat and add in the salt. Place into a jug/bowl and set aside. It will thicken even more as it cools.

Once the hour is up, take out the bake and test if it’s done with a toothpick. As it’s a pudding not a cake, it’s ok if the bake is slightly squidgy. Leave to cool for 10-15 minutes. It’s best served warm.

I served mine smothered in the sauce with a dollop of cremè fraîche on the side. I used Oatly imat fraiche – which seems to be only sold in Scandinavia atm (lucky I brought some back from my travels!) but soy natural yoghurt will also work.

 

Enjoy!