Let's all eat a sweet potato plus pie

My little boy loves that nursery rhyme. Tonight I made him a sweet potato pie, except I served the sweet potato (and carrot) mash in a basket made out of Parmesan cheese. I topped it with a poached egg and some snow peas- all favourites over here.

They also love smoothies. Tonight, they're washing dinner down with a spinach, berry and beetroot concoction.

Steamed Gow Gee - vegan.

Ingredients: 

Store bought gow gee papers (round) - available in the refrigerated section of most supermarkets, or asian grocers

A combination of filling - I used onion, potato, celery, garlic, peas and mushrooms, which I minced by hand to a fine consistency

1 tsp ground cinnamon

1 tsp ground cumin

Butter/oil for frying

A little water

Melt butter in a pan over moderate heat. Add your vegetables and cook until soft. Add the spices and stir until combined. 

Lay the gow gee papers out on a clean work surface and spoon a small teaspoon into the centre of each round. 

Using a clean finger or pastry brush, run a little water around 1/2 of the outer rim of the pastry, then fold in half to form a crescent shape. Clip the outer edges together, applying firm pressure, to make the shape. 

Steam for around 3 - 5 minutes, then turn off the heat. Once you've steamed them, tip a little cold water over the top to make them easier to lift from the steamer. 

I served these with a sauce made with sesame oil, honey and white wine vinegar, plus filtered water. 

Croquette, Vegan and GF

Okay. These are insanely easy and fun to make and I can't believe I haven't been making them before now. Croquettes can be made with pretty much any combination of ingredients that you like, or have on hand. Do you like ham and cheese? Fine, that will work. Vegetarian? Great - add whichever vegetables you like. Salmon? Tuna? Sundried tomato and feta? The possibilities are as endless as your pantry and imagination. Here's the basics. 

Make a white sauce, and for the purposes of this recipe, I used olive oil instead of butter, spelt flour* to make a roux, then used a vegetable stock instead of milk. Of course, you can make your white sauce with butter, flour and full fat milk, it just depends on your preferences. 

Once you've got a good, thick white sauce, place it in the fridge to cool and thicken then add whatever flavourings you want. I added a mix of broccoli, carrots, onion, cauliflower and zucchini, all finely cubed and chopped. You can add cheese if you'd like, herbs, garlic etc. 

Add a little extra flour if your mix is too sloppy. You want to be able to form a scoop of the batter into a sausage shape, then crumb (cornflake crumbs, almond meal, rice crumb or wholegrain breadcrumb). Fry over moderate heat until browned on all sides then finish in the oven for around 20 minutes (on 180'c). 

Chicken satay skewers with carrot chips and organic rice

Ingredients
1 free range organic chicken breast, cut into strips
1/2 cup organic coconut milk (light)
1/2 cup organic crunchy peanut butter (substitute cashew butter if allergic)
1 carrot
1/2 cup basmati rice (substitute brown rice)
Handful of skewers, soaked in water

Preheat oven to 220'c

In a saucepan, combine peanut butter and coconut cream and stir until combined. Heat over low until warmed. Remove from heat. Meanwhile, slice carrots into battons and steam until tender. Cook rice according to packet instructions.

Thread the chicken onto skewers, leaving enough skewer for sticky little fingers to grab on to.

Line a baking tray with baking paper. Line the skewers up and place in the oven. Cook at high heat for approximately 20 minutes or until cooked through. Cooking times will vary according to individual ovens so check thoroughly....chicken must be cooked through completely!

Once cooked, serve topped with the satay sauce, carrot chips and rice. I guarantee, these will get devoured as soon as the plate hits the table!

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