Sweet Potato Rosti

This is a delicious and light mid-week meal: a yummy roasted sweet potato rosti is beautifully topped off with swiss chard, peas, mint and a poached egg.

Ingredients: Sweet potato, potatoes, swiss chard, peas and mint.

From the larder: 80-100g feta cheese, 3 eggs, oil, salt and pepper.

Instructions:

  • Preheat the oven to 200 degrees C.
  • In a bowl, grate all the potatoes. Season with salt and pepper and mix in 1 egg.
  • Heat a glug of oil in an ovenproof frying pan or casserole dish. Pour the rösti mixture into the pan, spread out and push down gently so that it fills the pan. Cook for 4-5 minutes, check the underside and when browning, place the pan in the oven to roast for 15-20 minutes.frying rosti 600pxroasted rosti 600px
  • Meanwhile, chop the mint, chard and shell the peas. When the rösti is almost ready, in another frying pan, add a glug of oil and then sauté the greens, starting with the stems and peas for a minute followed by chard leaves. Sauté until stems soft and leaves wilted.DSC_0316
  • While the veggies are sautéing, poach 2 eggs.
  • When the rösti is browning and crispy, remove from the oven. Serve half the rösti per person with a poached egg, greens, mint leaves and crumbled feta piled on top.yellow background 600px

Mushroom Beanotto

An interesting and tasty twist on risotto, this delicious and filling ‘beanotto’ is made with beans, swiss chard, a variety mushrooms and thyme in a base of stock and mascarpone. 

Ingredients: 2 cloves of garlic, 2 shallots, 90g button mushrooms, 60g oyster mushrooms, 200g swiss chard, 6g thyme.

From the Larder: glug of oil, 175g mascarpone, 200ml stock, tin of cannellini beans or otherwhite beans, juice and zest of ½ lemon.

Instructions:

  • Dice garlic and shallots and begin sautéing in a knob of butter.
  • Slice mushrooms and add to the sauté pan and continue to sauté for 5-10 minutes until soft and browned.IMG_1633
  • Finely Chop the chard and add to the pan and continue to cook.
  • Prepare the stock and then add to the sauté pan and allow to cook for a further 5 mins.cooking mushroom and chard 600px
  • Drain, rinse and add the cannelini beans.
  • Strip thyme leaves off the stems and add to the pan.
  • Mix in the marscapone, reduce heat, squeeze in juice of ½ lemon, season to taste, stirring while it gets hot again.IMG_1646
  • Serve with lemon zested over,
  • And for hungrier tummies, crusty bread or a baked potato.