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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...

Lemon Meringue Pie


Just looking at it makes you want to eat a slice.
It goes down wonderfully after a good meal, since the intense lemon flavor makes it quite digestive!

Ingredients

1 round sheet of puff pastry

Filling:

  • 45g butter
  • 250g sugar
  • juice of three lemons
  • zest of 1/2 lemon, grated
  • 3 whole eggs

Meringue:

  • 3 egg whites
  • 1 tablespoon potato starch
  • 3 tablespoons sugar
  • 1 pinch of salt

Baking the puff pastry:

  1. Line a springform pan with the paper that comes with the pastry, fit the pastry into the pan, and trim any excess if needed. Prick it with a fork and fill with chickpeas or something else to keep it from puffing up.
  2. Bake in a preheated oven at 190/200°C for 25 to 30 minutes.
  3. Remove the chickpeas carefully so you don't burn yourself, and let it cool.

Making the lemon curd:

  1. Melt the butter in a saucepan — it shouldn't boil, just melt. Remove from heat and add the lemon juice and zest, the sugar, and finally the eggs beaten as if for an omelet. Place the saucepan in a bain-marie and stir constantly until it thickens. Let it cool.

Making the meringue:

  1. Beat the egg whites to stiff peaks with the pinch of salt. Once they're stiff, add the sugar and potato starch, and continue beating until they're firm again. Let it cool.

Assembling the pie:

  1. Once everything is cold, place the puff pastry on the serving platter. Fill it with the lemon curd and smooth it out.
  2. Put the meringue in a piping bag with a ruffled tip and decorate the top.
  3. Turn on the oven broiler, place the pie inside, and broil it. Don't take your eyes off it — it browns very quickly.

Notes

The meringue ingredients call for 3 egg whites, which naturally leaves you with the yolks. If you don't need them right away, a good way to store them is to place them in a glass covered with water, and cover that with plastic wrap. They won't keep for too long, but they'll be fine for about 12 hours.
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