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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...

Flatbread with Mushrooms, Sardines, and Figs

 


Ingredients:

For the dough:

  • 500g all-purpose flour.
  • 125g extra virgin olive oil.
  • 125g beer.
  • 125g water.
  • 1 teaspoon baking powder.
  • 1/2 teaspoon salt.

 For the topping:

  • Fresh figs.
  • 8 fresh sardines, deboned.
  • 200g fresh mozzarella.
  • 300g fresh mushrooms.
  • Oregano.
  • Salt.
  • Freshly ground black pepper.

 

Preparation

Start by sautéing the mushrooms whole in a bit of oil. Season them with salt and pepper, and once they've cooled down, slice them thinly.
To make the dough: mix all the ingredients together and knead until you have a smooth ball. 
Place the dough in a lightly oiled bowl, cover it with a cloth, and let it rest for about 30 minutes.
After the dough has rested, stretch it out with your fingers onto a piece of parchment paper. You can make one large flatbread, two medium ones, or even three smaller ones — whatever suits your needs.
Preheat your oven to 190°C with both top and bottom heat. 
Pop the flatbread in and bake it for 10 minutes.
While it's baking, take the mozzarella and break it up with a fork. When the 10 minutes are up, pull the flatbread out and scatter the mozzarella over the top.
Layer the sliced mushrooms on next.
Arrange the sardines and figs (cut into chunks) on top, give it all a light sprinkle of salt and a drizzle of olive oil, then slide it back into the oven.
Bake until the crust turns a beautiful golden brown and gets nice and crispy.

Enjoy!

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