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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...

Puff Pastry Bites with Goat Cheese





These little puff pastry bites turn out so beautifully crisp, they'll have everyone reaching for seconds before you know it.

Ingredients

  • puff pastry
  • 1 red bell pepper
  • 1/2 spring onion
  • 2 green bell peppers
  • Salt
  • 1 tsp. sugar
  • olive oil
  • goat cheese
  • oregano
  • 1 egg yolk


Preparation

Chop the onion and peppers into small dice. Heat some oil in a pan and cook the onion for 6 or 7 minutes, then add the peppers, sugar, and salt. Let everything cook together for another 10 to 12 minutes, then set aside.
Roll out the puff pastry and cut it into whatever size you like for your bites. Prick the pastry all over with a fork, brush with the egg yolk mixed with a few drops of water, and bake in a preheated oven at 180°C for 10 minutes.
Slice the goat cheese into rounds about 1 cm thick.
After the first 10 minutes, the pastry should be lightly golden. Take it out of the oven, top each piece with some of the pepper mixture and a slice of cheese, then pop everything back in the oven for another 8 minutes.

Before serving, sprinkle with oregano and drizzle with a bit of fresh olive oil.
These are best enjoyed warm, though they're still quite good at room temperature.


Time: 30 minutes

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