Roast sweet potato and sage risotto

OLYMPUS DIGITAL CAMERA

This roast sweet potato and sage risotto is a delicious, creamy dish with the lovely complimenting flavours of the sweet potato and sage.  The sweet potato roasts while you make the risotto, then you mix it all together at the end.  You can chop any leftover sage and store it in the freezer for next time.  You can also freeze any leftover grated parmesan then use instantly.

The risotto is a pretty simple recipe to follow as long as you can be near the hob to stir regularly!  Any leftovers can be kept in the fridge for a couple of days.  A perfect dish to warm you up as Autumn arrives…

Roast sweet potato and sage risotto (serves 4)

2 large sweet potatoes, peeled and cut in to chunks
Oil e.g. vegetable/olive oil
1 onion, chopped small
2 cloves garlic, crushed/chopped small
Small handful fresh sage, chopped small
300g risotto rice
150 ml white wine (any will do!)
1 litre vegetable stock e.g. OXO
50g parmesan cheese, grated

Pre-heat the oven to 200 degrees/gas mark 6.  Put the sweet potato chunks in a baking tray, drizzle over 2 tbsp oil and some salt and pepper.  Mix well and put in the oven for around 25 minutes until cooked, stirring every 5-10 minutes to avoid sticking/burning.

Meanwhile make the risotto.  Cook the onion in a little oil for 5 minutes until soft.  Add the garlic and cook for 1 minute before adding the wine.  Stir regularly until there is hardly any wine left.  Add the rice and fry for one minute.  Add the stock one ladle at a time and stir regularly so the rice absorbs it and doesn’t stick or dry out.  After about 20 minutes the rice should be very nearly cooked (if it doesn’t seem cooked you can add a little more stock and keep stirring).  Add the parmesan and chopped sage and mix well.  Gently stir in the roast sweet potato.  Serve with a sprig of sage on top!

David’s 1950’s Style Berry Sundae

OLYMPUS DIGITAL CAMERA

This tasty and fun 1950’s Berry Sundae recipe was passed on by David, my ‘pensioner cooking for one’ friend and fellow food enthusiast.  We often exchange recipes, and he has some great waste saving tips.  This is his version of a 1950’s favourite and it is an indulgent treat.  All of the ingredients here come from cans so if you stock up, then you can whip it up with no notice needed!

You could always make smaller portions if you wanted to.  And feel free to experiment with the ingredients, as detailed in the recipe below.  Some crushed meringues and a sprinkle of toasted flaked almonds on top would work well too.  You could even get the kids to choose what to put in and help make it.

Allow about 15 mins to make 3 Berry Sundaes, and use any glasses you like – wine glasses and tumblers work fine, as long as you can see the layers of deliciousness!   Check out the photo of my son below.  I think he liked it…

OLYMPUS DIGITAL CAMERA

David’s 1950’s Style Berry Sundae (serves 3)

8 ginger nut biscuits (or any biscuits you like – amaretti biscuits would be nice too)

Tin of mixed berries in syrup/juice (or fresh fruit is fine e.g. berries/chopped peach/chopped banana)

Vanilla ice cream (or any ice cream you like)

Tin of evaporated or condensed milk/custard

Jelly (either set or straight from the packet)

Roughly crush the biscuits in to small bits and divide them between the three glasses.  Divide the packet of jelly in to three portions, keeping the marked cube shapes, or put a heaped tbsp of set jelly in to each glass.  Drain the syrup/juice from the berries and put the berries to one side.  Pour 2 dessertspoons of syrup in to each glass over the biscuits and jelly.  Put 3 dessertspoons of ice cream in to each glass.  Then 2 dessert spoons of berries in to each and finally top with a tbsp of the evaporated or condensed milk.  Eat!