Recipes and styling Deborah Wakeford
Sweet potato, turmeric and chilli salad
Ingredients:
1kg sweet potato, cut into cubes with skin on
15g tumeric
50ml olive oil
10g salt
10g pepper
200ml sweet chilli sauce
4 red chillis, finely chopped
Few sprigs of fresh coriander finely chopped
Method:
1 Preheat the oven to 180˚C.
2 Place the sweet potato into an oven dish and sprinkle the turmeric, salt and pepper over the sweet potato. Drizzle the olive oil over the sweet potato and rub the spices into it.
3 Place into the oven and roast for about 20 min until the sweet potato is soft. 4 4 Take it out of the oven and let it cool down. Add the sweet chilli sauce as well as the chopped chilli and the coriander into the sweet potato and mix it up.
Courgette, spinach and feta quiche with a cheese biscuit crust
Ingredients:
For the cheese biscuit crust:
560g cake flour
5ml salt
5ml cayenne pepper
375g butter, soft
250g cheddar cheese, grated
Method:
1 In a bowl sieve the flour ,salt and cayenne pepper. Add the butter and rub into the mixture. Add the cheese and place in a mixing bowl and with the paddle attachment mix until the mixture comes together.
2 Grease a 26cm spring pan.
3 Roll the dough out on a flat surface to about 5mm and line the pan with the dough.
4 Blind bake the tart case for about 20 minutes.
For the filling:
20ml olive oil
500g courgettes
500g spinach
100g onions, chopped
200g cubed Danish feta
500ml cream
4 eggs
Salt and pepper
150g grated Parmesan cheese
Method:
1 Heat up a sauté pan and add the oil and onions. Fry the onions until transparent. Add the courgettes and spinach. Sauté the vegetables until the courgettes are firm to the bite. Take off the heat and let it cool down. Drain the excess liquid off.
2 Place the cream and eggs into a bowl; add the salt and pepper. Whisk the mixture. Add the feta into the vegetable mix and then add the egg mixture. Stir gently as you don’t want the feta to disintegrate. Place the mixture into the tart case. Sprinkle the Parmesan cheese on top.
3 Place into an oven and bake for about 1 hour at 170⁰C. Make sure that the mixture inside is firm before taking it out of the oven.
Let it cool off slightly before you serve.
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