For lunch today I baked a bunch of sweet potato fries, and served that with hummus as a dipping sauce and a big side salad.
To make the fries:
Preheat your oven to 200 degrees Celsius. Chop your sweet potatoes length-wise into even-sized wedges. I like to cut mine quite thick, because they do shrink once baked. Spread the fries on a baking tray lined with aluminium foil. Drizzle some olive oil and season with dried Italian herbs, paprika, salt and a touch of cinnamon. Give the fries a good toss to coat everything evenly, then place it in the oven. After 15-20 mins, take them out, flip them over and put it back in for another 5-10 mins. The cooking time really depends on your oven strength/heat, so do keep an eye on the fries so they cook evenly and don’t burn.
For some reason my parents’ oven makes much better potato wedges than the oven in my flat so every time I come home I make (sweet) potato wedges at least once. These were absolutely PERFECT especially with that avocado ugh yum
Preheat oven to 350 degrees F. Line muffin tins with cupcake liners.
In the bowl of
an electric mixer, cream the softened butter and sugar together. Add the
eggs one at a time, beating after each egg. Stir in the vanilla and
In a separate
bowl, stir together the flour, baking powder, and salt. Chop the dried
lavender buds into fine, small pieces. Stir into the flour mixture.
Add the flour mixture to the butter mixture. Stir in the milk.
evenly into lined muffin tins. Bake for 18-24 minutes, or until a
toothpick inserted into the center of a cupcake comes out clean. Let
cupcakes cool in the tins for about 5 minutes, then remove to a wire
rack to cool completely.
In the large
bowl of an electric mixer, beat the butter and cream cheese together.
Add the powdered sugar 1 cup at a time, mixing on low, until the
frosting is smooth and creamy. Beat in the vanilla extract and honey.
into a piping bag fitted with a 1M tip. To create the flower, begin in
the center of the cupcake’s surface, and slowly swirl in wider circles.
(It might be helpful to practice on a piece of parchment paper first,
then you can just add the frosting back to the bowl.) You can also
simply spread the cream cheese frosting over the top of the cupcakes
with a knife.
Lightly drizzle a little honey on top of the frosting. Enjoy!
In keeping with the theme of quick, healthy meals to fuel me through this hellish exam week, here’s my light lunch from this afternoon. I microwaved a sweet potato and topped it with a generous amount of tahini (thinned out with a splash of water and with a few dashes of smoked paprika to achieve that perfect sauce), and had a nice side salad of baby spinach, chopped tomatoes and steamed courgette. I drizzled some of the tahini sauce over the salad too, and it was absolutely delicious. Tahini and sweet potato could just be one of my favourite combinations ever. If you haven’t tried it yet, I’d highly recommend it!
Preheat the oven to 160°C. Butter the sides and line the bottom of a rather deep 35x25cm baking tray. Using a stand mixer, whip the eggs and sugar on the high speed for about 10 minutes until stiff, pale and shiny. Sift both flours and salt, then add together with the vanilla paste to the egg mixture, folding gently until no traces of flour are left. Pour the mixture into the prepared tray and use a spatula to smooth it evenly into the corners. Bake in the centre of the oven for 10-12 minutes, until golden and risen and skewer inserted in the middle comes out clean.
Once baked, remove the hot cake from the tray and lay on a slightly damp tea towel. Remove the baking paper from the bottom of the cake, then roll carefully while still warm, lifting the teal towel slightly, until it forms a Swiss roll shape. Once cool, unroll the cake and spread the jam evenly, then roll it back again. Dust with powdered sugar and serve with whipped cream and nectarines.