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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...

Salad with Tuna and Zucchini Terrine



ingredients

for 4 people
  • - two heads of lettuce.
  • - tomatoes for the salad.
  • - grilled zucchini slices.
  • - salt.
  • - extra virgin olive oil.
  • - balsamic vinegar (the sweet, syrupy kind).

for the terrine:

  • - one small onion.
  • - 100g red bell pepper.
  • - 100g green bell pepper.
  • - 200g zucchini.
  • - 100g tuna in oil.
  • - two whole eggs.
  • - 160g heavy cream.
  • - a pinch of oregano.
  • - salt.
  • - freshly ground black pepper.
  • - extra virgin olive oil.

preparation

Chop all the vegetables into small pieces and sauté them with two tablespoons of oil...
Season with salt and pepper, sprinkle in the oregano, then take the pan off the heat and stir in the crumbled tuna.
Blend everything together with the two eggs and the cream...
Pour the mixture into a baking dish and cook it in a water bath for 30 minutes.
Once it's cooled down completely, turn it out of the mold...
Slice the zucchini into rounds, give them a light sprinkling of salt, and cook them on a hot griddle pan with a few drops of oil.
Arrange the salad on a serving platter with the terrine cut into portions, the lettuce, tomatoes, and grilled zucchini.
Bring it to the table with a pinch of salt and a drizzle of vinegar and olive oil...

enjoy!






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