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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...

Chanterelle and Zucchini Flatbread


You won't be able to resist trying this one!



Ingredients

for 4 people

for the dough

  • 500g flour.
  • 125g extra virgin olive oil.
  • 125g beer.
  • 125g water.
  • 1 tsp. yeast.
  • 1/2 tsp. salt.

for the topping:

  • 300g chanterelle mushrooms.
  • 4 cloves of garlic, unpeeled.
  • 1 large zucchini.
  • salt.
  • oregano.
  • extra virgin olive oil.

Preparation

Clean the mushrooms and slice them thin...
Put them in a small pot, covered with olive oil, and cook over very, very low heat — you don't want them to actually fry — for about an hour. This gentle cooking brings out all their earthy flavor. Drain off the oil and fish out the garlic cloves...
Slice the zucchini and fry it in hot oil until it's tender and lightly golden, but don't let it get too brown...
To make the dough, mix and knead all the ingredients together until smooth. Shape into a ball and let it rest in an oiled bowl for about 30 minutes.
Heat your oven to 180°C (about 350°F).
Turn the dough out and roll it with a rolling pin into the traditional coca shape — sort of an oval flatbread...
Arrange the zucchini and mushrooms over the top...
Sprinkle with salt, oregano, and a generous drizzle of olive oil.
Bake for 20 to 25 minutes, until the dough is golden and crisp on the edges...


Doesn't it make your mouth water?

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