All posts tagged: sweet potato

Veganuary 2019 | Sweet Potato Peanut Stew, Fake Nando’s and Food Shame

*taps mic*.. this thing still on? If anything was going to bring your old pal Cate out of the woodwork, it was going to be Veganuary. I’ve delved into the depths of my brain LastPass folder to recover my WordPress password, I’ve dusted off my keyboard, I’ve remembered how to string a sentence together. Let’s do this. So, how’s it going? By far the easiest transition to Veganuary I’ve had to date. I don’t know if its down to the mass uptake of the challenge nationally, the delight I find in novelty of any kind or just my body’s sheer desperation for an increase in vegetables after a month of surviving on whisky and crisps, but it’s been entirely painless. I’d like to say that a widened availability of vegan products has contributed to how I’ve found my first week as it has for many others, but to be honest I’ve hardly touched them. I haven’t even gotten a Greggs vegan sausage roll down my gullet yet. I’ve rediscovered my love of food prep and signed …

Dill Sweet Potato Cake

Dill Sweet Potato Cake

It’s been 10 days since I last posted, which is the longest gap in between blog posts I think ever on Cate in the Kitchen. I’m hoping that, because your world does not revolve around me even a little bit, you haven’t actually noticed and I’ve completely gotten away with it. However, if you have noticed and you’ve missed me a bit: apols. I’ll get my shit together eventually, I’m quite sure(ish) of it. This recipe has been requested a few times across social media since I’ve had it for breakfast about three times without actually telling you how to do it, so I thought I should probably sort that out because it is properly delicious. It’s sort of a riff on the sweet potato omelette I was obsessed with for ages, which involved frying grated sweet potato for a bit then adding a couple of eggs – it’s sort of in between that and a sweet potato rosti, I reckon. Dill makes a lot of people angry. Like super angry. It’s a bit like …

Twice-Baked Sweet Potatoes with Wensleydale and Chives

I love comfort food, and as the weather grows colder, my yearning for all things baked and roasted grows stronger. Autumn is just all about the orange vegetables, I can’t get enough of them as soon as the clock strikes September, and this recipe is a great way to get one in your life. Feed this to a vegetarian as a main meal component (think this instead of a chicken breast) or get it down you for lunch. Wensleydale and chives is a killer combination, and mixed with theย sensation that is sweet potato you’re in for a treat. Serves 3ย  3 sweet potatoes 150g wensleydale cheese Large handful fresh chives Salt and pepper to season 1 tbsp grated pecorino or parmesan (optional) Pre-heat the oven to Gas Mark 6 (conversions here) Prick your sweet potatoes with a fork, a few holes each side will do. Place them straight on to the top shelf of your oven, no baking tray necessary, bake them for 45 minutes to an hour. Each oven varies, you’ll know they’re done …