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Sweet Potato Boats with Spinach, Mushrooms, and Rice

ingredients for 4 sweet potato boats 2 medium sweet potatoes. 300g fresh spinach. 1 spring onion. 300g small mushrooms. 1 small cup of rice. salt. freshly ground black pepper. extra virgin olive oil. preparation Start by wrapping the sweet potatoes in foil and roasting them in the oven until they're soft all the way through. While those are cooking, wash the spinach well and sauté it with a little oil, salt, and the chopped spring onion until it wilts down nicely. Clean your mushrooms — if they're on the larger side, chop them into bite-sized pieces — then fry them in a bit of oil and season with salt and pepper. Cook the rice in salted boiling water. Once it's done, rinse it under cold running water, drain well, and set aside. When the sweet potatoes are ready, cut them in half lengthwise. Using a spoon, carefully scoop out the flesh, making sure to keep the skins intact — you'll need those as your boats. Cut the sweet potato flesh into small...

Coconut Ice Cream with Chocolate Shavings

 


ingredients

makes about 12 scoops
  • 400g coconut milk.
  • 250g heavy cream (35% fat).
  • 120g powdered sugar for whipping the cream.
  • 2 egg whites beaten with a pinch of salt and 30g powdered sugar.
  • 100g shredded coconut.

you'll also need:

  • dark chocolate shavings.


preparation

- Beat the coconut milk until smooth.
- Fold in the 100g shredded coconut, mix well, and set aside in the fridge.
- In a separate bowl, whip the two egg whites with a pinch of salt until they form stiff peaks, then add the 30g powdered sugar and beat for a few more minutes. Set aside.
- Next, whip the heavy cream with the 120g powdered sugar until it forms firm peaks.
- Fold the chilled coconut milk mixture into the whipped cream and mix well.
- Gently fold in the beaten egg whites.
- Transfer the mixture to an aluminum container and freeze for at least seven or eight hours.
- Serve the ice cream in bowls and top with chocolate shavings.


Enjoy your dessert!


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