Festively Tropical Coconut and Lime Cake

To fit in with October’s tropical trend, Germarie asked me to bake something equally tropical.  So I did a little research and, combining ideas from a few recipes, this Tropical Coconut and Lime Cake came to be!  It incidentally doubled as my birthday cake, and I have to admit: it was divine.  Almost as good as a holiday on a tropical island somewhere!

coconut cake with limes

When I do this again (not if, but when!) I’ll go for a simpler, but equally light and creamy buttercream frosting instead, perhaps also flavoured with coconut.  I’ve made Italian Meringue frosting before (and absolutely LOVE the toasty marshmallowness of it) but I don’t think it’s worth going to all the effort of making the deliciously light meringue if you’re going to weigh it down by adding butter.  BUT:  To all the baking experts out there… this is only my opinion!  As one of my favourite teachers at school used to say: “Everyone’s entitled to their own ridiculous opinion.”

YOU WILL NEED

Equipment: An electric mixer/food processor with paddle and whisk attachments, sieve, additional heat-proof bowl, 3 x 20cm cake tins (or as preferred), greaseproof/baking paper, Bake Even strips*, sugar thermometer, piping bag

INGREDIENTS

For the Coconut Cake:

225g butter, softened
400g granulated sugar
6 egg yolks
1 teaspoon pure vanilla extract
1 teaspoon coconut extract (substitute: coconut oil)
360g cake flour
1 tablespoon plus 1/2 teaspoon baking powder
3/4 teaspoon salt
125ml milk
250ml canned coconut milk

For the Lime-Coconut Ganache:

100ml cream**
160g dark chocolate – finely chopped
15ml granulated sugar
Zest and juice of 1 lime
1/4 cup shredded coconut, toasted

For the Italian Meringue Buttercream:

250g granulated sugar
158ml water
Pinch of cream of tartar
1tsp vanilla extract
5 egg whites
450g butter (soft, but not melted)

To finish:

Fresh coconut (shaved)
Lime-coloured piping icing 

coconut cake with coconut shavings on top

METHOD

For the Coconut Cake:

Pre-heat oven to 175ºC (150ºC Fan / Gas Mark 3) and prepare your cake tins by lining with baking paper and wrapping in Bake Even Strips.

  • Sift dry ingredients and set aside.
  • In the bowl of an electric mixer, beat butter with a paddle attachment until smooth. Add in the sugar and beat on medium-high until fluffy and pale in colour.
  • Turn the mixer down to medium-low and gradually add in the egg yolks and extracts.
  • Starting and ending with the dry ingredients, alternate adding in the flour mixture and the milk. Be sure to scrape down the sides and bottom of the bowl between additions.
  • Pour batter into prepared pans and bake for about 20 minutes or until done.

For the Lime-Coconut Ganache:

  • Toast shredded coconut in a frying pan over medium heat.  Toss to prevent from burning.
  • In a small saucepan, heat the cream and zest until it boils (be careful not to let it boil over!).
  • Place the chopped chocolate in the heat-proof bowl and pour the hot cream over it.
  • Allow to stand for 5 – 10 mins to allow the hot cream to melt the chocolate.
  • Now for the whisking: start slowly, then increase your speed, whisking the mixture in one direction until smooth and creamy. This may take a little while, the ingredients may initially look like they don’t want to mix, but just carry on whisking until you get that lovely thick, rich texture everyone loves about ganache.
  • Finally, stir in the toasted coconut.  Allow the mixture to cool down to room temperature before using.

For the Italian Meringue Buttercream:

  • Combine the sugar and water in a saucepan and place on your stovetop, and stir gently until the sugar is dissolved. Heat on high until the mixture comes to a boil.
  • Using a sugar thermometer (this is a must), heat the sugar syrup until it reaches 114°C or softball stage.
  • Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and whisk on low until foamy. Add cream of tartar, and beat on medium-high until stiff but not dry; do not overbeat.
  • With the mixer running, add the sugar syrup to the egg whites in a steady stream, beating on high speed until all combined – about 3 minutes. Add butter bit by bit, beating until spreadable (3 to 5 minutes) then beat in vanilla.
  • If the frosting curdles, just keep beating – it WILL come together!

For the Coconut Shavings:

  • Open the coconut and drain the coconut water. If like me, you’ve never done this before, you’ll find many instruction videos on YouTube.
  • Remove long chunks of the white flesh from the shell and, using a vegetable peeler, shave slices off sideways along the curve – you get the best long shavings that way.
  • Using your frying pan once again, gently toast your shavings until light brown, then set aside to cool.

anélle meiring

To assemble:

  • Place your first layer of cake on your chosen plate.
  • Using the chocolate ganache, sandwich your 1st two layers together, then repeat for the 3rd layer.
  • Take a small amount of frosting and colour it lime green, then fill a small piping bag and set aside.
  • Proceed with covering all sides of the stacked cake in the plain white buttercream frosting.
  • Using the lime green, pipe your desired pattern along the sides of the cake.
  • Finish off by scattering your beautifully toasted coconut shavings on top!

coconut and lime cake with limes

Go ahead – escape to your own imaginary tropical island while creating your coconut cake. Please do let me know how yours turn out. Happy baking!

Cook’s notes:
* Bake Even strips help achieve level cakes with minimal doming.  If you don’t have proper Bake Even strips, you can use dampened tea towels or strips cut from old towels.  Simply fasten them around your tin with paper clips.
**The chocolate and cream quantities used in this recipe make for a lovely glossy ganache that sets quite firmly, but not so much so that it cracks when you cut it.  By adding more or less cream, you can make yours runnier or more firm according to your preference.

 

Carb Conscious Cauliflower Cake

At first, I thought that cauliflower and cake should never be used in the same sentence. But this delicious dish is something that you have to try! Filled with veggie goodness and eggs, I replaced some of the original ingredients to make this carb conscious cauliflower cake a delicious protein-packed main course.

cauliflower cake with red onion

Carb Conscious Cauliflower Cake

View the original here!

You will need:

  • 1 head of cauliflower broken into florets
  • 1 medium red onion, peeled
  • 5 tablespoons olive or grapeseed oil*
  • 1/2 teaspoon finely chopped rosemary
  • 7 eggs
  • 1/2 cup chopped rocket
  • 1 cup almond flour
  • 1 1/2 teaspoons baking powder
  • 1/3 teaspoon ground turmeric (optional)
  • 150 g grated Parmesan or cheddar
  • Salt and black pepper to taste
  • oil for brushing
  • 1 tablespoon white sesame seeds

* I much prefer grapeseed oil lately: it doesn’t have the strong flavour of olive oil while packing all of the same goodness 😉

slice of cauliflower cake

Method:

  1. Cook the cauliflower in a bit of salted water until tender (you can also pop it into the microwave if you are so inclined). Drain and set aside to cool.
  2. While the cauliflower is cooking, line the base and sides of a 24cm spring-form pan with baking paper. Brush the insides of the paper with oil and add the sesame seeds, tossing around the seeds to coat the sides. Set aside.
  3. Slice 3 rounds off the red onion and set aside. Then finely chop the rest of the onion.
  4. Heat the oil in a small pan, and add the chopped onion and rosemary. Cook until the onions are soft.
  5. Whisk the eggs in a large bowl, and then add the cooked onion mixture, rocket, cheese, almond flour, baking powder and turmeric. Add 1 teaspoon of salt and season with freshly ground pepper to taste.
  6. Whisk and then add the cauliflower to the mixture. Then pour the mixture into the pan and arrange the reserved red onion rings on top. Place in the oven for 45 minutes – it should have a deliciously golden brown top and be set when done. If you’re in doubt, a knife inserted in the centre should come out clean. Let it rest for about 20 minutes before removing from the pan.
  7. Serve warm with a crisp green salad.

sliced cauliflower cake

Happy Baking!

Spring Sweet Potato Bread Buns

Since Spring is in full swing, I thought of making something for a lazy warm weekend. However, it doesn’t look like the weather’s letting up! So, while it’s still feeling a bit like winter, the bready goodness of these sweet potato bread buns is comforting enough. Especially with a little bit of cheese and loads of butter!

Home Baked Bread with Herbs and Edible Flowers - Homeology

Light and Fluffy Sweet Potato Bread Buns with Herby Toppers

Makes 12 buns

Ingredients:

  • 3 cups Bread Flour
  • ¾ cup Sweet Potato (cooked & mashed)
  • ½ cup Coconut Flour *
  • 1 Egg
  • ½ cup Warm Water (not too hot)
  • 1 tbsp Sugar
  • 2 tbsp Coconut Sugar**
  • 10g Yeast Sachet (active or instant)
  • ½ tsp Salt
  • Extra Flour for kneading (I used 1/2 cup)
  • Olive Oil for coating
  • Toppers:
  • Fresh herbs like organum, thyme and parsley
  • Sea Salt
  • Butter, always butter

* You can substitute the coconut flour with more bread flour and add another egg. Coconut flour gives a fluffiness to the bread.
** You can also use brown sugar. Coconut sugar has a lovely treacly taste that I like.

Method:

  1. Combine the white sugar, yeast and warm water and leave until bubbly (about 5 minutes).***
  2. Blend in mashed sweet potato, coconut sugar, and egg.
  3. Add in the coconut flour, bread flour, and salt. Mix slowly until it just comes together. You can use an electric mixer or spoon. The dough shouldn’t be too sticky, so add more flour if you need to. I added about half a cup extra.
  4. Dust a clean surface with flour, flour your hands and place the dough in the centre.
  5. Knead the dough for roughly 5 minutes. Yay for elbow grease!
  6. Lightly oil a bowl, put the ball of dough inside and cover it with a damp cloth.
  7. Leave to proof for 1 hour. In the meanwhile, butter a baking tray.
  8. Set the oven at 180°C.
  9. Give the dough a last quick knead and roll into small balls and place onto the baking tray.
  10. Arrange a variety of herbs on top of the rolls and sprinkle with coarse sea salt.
  11. Place in the oven and bake for 20 – 30 minutes until a knife comes out clean.

*** If you’re using instant yeast you can just mix all the ingredients together as the yeast will activate during the kneading process.

Snack Buns with Edible Flowers

Serve with cranberry cheese (I love Fairview’s cheese!), mixed leaves and julienne cucumber.

Happy eating!

 

 

Cheesy Flourless Fajitas with Guacamole & Salsa

You know those evenings when you realise that you forgot to take something out of the freezer to cook for supper, and then you remember that the microwave is broken so you can’t quickly defrost something? On nights like these, eggs are usually my go-to. But not all my boys enjoy this most versatile of foods as much as I do. So huge was my surprise when there were only empty plates left after this experiment! Avos are in season, and we had a lot of tomatoes in the fridge. So I decided to make cheesy egg tortillas with guacamole and fresh salsa. Quick, easy and packed with flavour! And it’s vegetarian without losing those all-important proteins!

flourless egg tortillas

Cheesy egg tortillas with guacamole and a fresh salsa

 

To serve 5, you will need for the tortillas

  • 10 eggs
  • 1 cup of grated cheddar cheese
  • Salt and pepper to taste

 

For the Guacamole (this is my own recipe, I can’t vouch for its authenticity!)

  • 2 ripe avos
  • a garlic clove, crushed
  • 1 tablespoon lemon juice
  • a small green chilli, chopped (optional)
  • milk*

 

For the salsa

  • 2 large ripe tomatoes
  • 1 garlic clove, crushed
  • 1 small onion
  • A handful of fresh coriander
  • 1 red apple
  • Half a cucumber
  • 1 small green chilli, chopped (optional)
  • 2 tablespoons apple cider or balsamic vinegar
  • 1 tablespoon olive oil

egg tortilla with cheese

To Cook the Tortillas:

Turn on the grill and prepare a baking tray.

The tortillas have to be made one by one. Whisk two of the eggs together, and season with salt and pepper. Heat a dash of oil in a pan, and add the egg mixture. Swirl the mixture in the pan like you would a pancake. Cook until you can easily lift the pancake, and then gently flip it over. Cook on the other side until golden brown. Once cooked, remove from the heat. Put a generous portion of cheese on the tortilla and fold in half, then in half again and place on the baking tray. Repeat until you have 5 or 6 folded, cheesy tortillas. Once you have finished making all the tortillas, place them under the grill until the cheese is oozing out.

 

To Make the Guacamole:

Place all the ingredients for the guacamole into a food processor and blend until smooth. *If it is very thick, I add a little bit of milk. That’s it!

For the Salsa:

Finely chop all the ingredients, and place in a bowl. Dress with the vinegar and oil. Taste your salsa! If it is very tart, you can break the acidity with half a teaspoon of sugar. If your tomatoes and apples are very ripe and sweet, this shouldn’t be necessary.

flourless tortilla, quacamole and salsa

Serve each tortilla with a dollop of guacamole and a spoonful of fresh salsa.

NOTE: this is the child-friendly-low-chilli version. To spice things up, add some more chillis to the salsa, and flavour the guacamole with Tabasco! 🔥🔥🔥

Happy Cooking!

 

 

Crème Brulee with Creamy Coconut

I’ve had an obsession with crème brulee since the first mouthful. The creaminess, the sweetness and the crunch! But now, all the creaminess and sugary goodness leaves me feeling not all that great. So, to soothe my addiction craving I’m making a healthier alternative. But my, oh my! This coconut hybrid might be better than the original – dare I say it! I doubt life can get any better than this.

Coconut Cream - Homeology

Here is my Crème Brulee with a Tropical Touch:

  • 5 Egg yolks
  • 1 can Coconut cream (400ml)
  • 3 tbsp honey
  • Salt
  • 3 tsp vanilla

The great thing about making your own cream custard base is that you can use it as you would a normal custard, or make a crème caramel or crème brulee.

 

 

For the top:

  • Strawberry
  • Passion fruit
  • 2 Ginger Cookies
  • 1 tbsp Castor sugar

Coconut Creme Brulee with Ginger Cookie Crumble and Passion Fruit - Homeology

 

 

To Make:

  1. Preheat the oven to 160°C.
  2. Separate the eggs. (Keep the egg whites to make something meringue-y or a to make a fluffy Frittata)
  3. Beat the egg yolks and honey until creamy.
  4. Heat up the coconut cream, vanilla and salt on a low heat. Once it starts to simmer remove from heat.
  5. Slowly (teaspoon by teaspoon) blend ½ cup of the warm cream into the egg mixture.
  6. Slowly add the rest of the cream to the egg. Don’t blend it too vigorously because it will cause bubbles that you don’t want.
  7. Boil the kettle.
  8. Pour the custard into clean ramekins.
  9. Place the ramekins on a deep oven dish.
  10. Add enough hot water until it covers the ramekins up to half way.
  11. Put in the oven for 40 – 60 minutes. Or until the custard is just set – still wobbly. (Mine took 55min).
  12. Once they’re done, refrigerate for 1 hour minimum.

 

The Crunchy Top:

  1. Finely crumble ginger cookies and mix with castor sugar.
  2. Give the custards a light dusting.
  3. Use a blow torch to caramelize the sugar top or place the ramekins underneath a broiler for 5 minutes.

Coconut Cream Creme Brulee with Ginger Cookie Crumble - Homeology

Serve with fresh strawberry, passion fruit or as it is!

 

Happy Eating!

 

Go Forage and make some Delicious Nasturtium Pesto

Every year when the rainy season arrives in the Cape, my garden is flooded with beautiful nasturtiums or kappertjies. I remember sucking on the flowers as a child to get the sweet nectar out, and I absolutely love capers. But I never knew that the leaves held so much goodness until my sister pointed out that they are edible! Nasturtium is a natural medicine used to treat UTI’s and lung afflictions like a cough and bronchitis. And as it turns out, the leaves also make a beautiful peppery pesto! I have always been reluctant to make pesto because I thought that you HAVE to put pine kernels in. As much as I enjoy pine kernels, I just can’t justify R1120/kg. But then I realised that any nuttiness could work, and I always have almond flour in the house. So here is my version of nasturtium pesto, and I can HIGHLY recommend it!

nasturtium pesto lemon capers

Here’s what you need to make Nasturtium Pesto

  • 2 cups of nasturtium leaves (just shove them loosely into a cup to get the quantity)
  • 1/2 cup of chopped-up stems
  • a handful of flat-leaf parsley (about 10g)
  • 2 garlic cloves
  • 1 cup of grapeseed oil*
  • 1/4 cup grated parmesan
  • rind and juice of 1 lemon
  • salt and pepper to taste

* I have recently discovered grapeseed oil, and much prefer the milder taste of it to stronger olive oil.

 

To Make:

Bring a large pot of water to the boil, and quickly blanch the leaves by cooking them for 10 seconds. Then remove them and place the leaves into a bowl filled with ice water. This softens the leaves. Once they’re cooled, you can drain the leaves.

Next, put the leaves, parsley, oil, and garlic into a blender and blend until smooth.

Use a fork to mix in the parmesan, stems, lemon juice, and lemon rind. Season to taste, and serve!

nasturtium pesto lemon capers cheese platter

Pesto is such a versatile condiment that can be used to flavour pasta dishes, as a rub on meat and as an accompaniment to cheese. I rubbed the leftover pesto on a chicken before grilling it in the oven and was amazing! Why not try our nasturtium pesto this weekend?!


This recipe was loosely based on Martha Stewart’s nasturtium pesto recipe. For the original, click here!

Jamie Oliver’s Grilled Wild Mushroom Risotto with Basil

I have always been fond of rice, but when we moved to Asia, it pushed me over the edge! The rice aisle in any supermarket in Hong Kong look like our flour isle: the variety of flavours, brands and sizes is completely overwhelming! Proper Asian cooking has taught me the value of rice, so when I saw this deliciously creamy primi course in Jamie Oliver’s book Jamie’s Italy, I had to try it! According to Italy Magazine, rice was grown in Italy as early as the 13th century. Risotto Milanese is one of the most famous Italian rice dishes that, according to legend, was the result of a painter’s assistant adding saffron to rice sauteed in butter and cooked in a bone broth already in 1574. While the dish then disappeared from popular cooking until three centuries later, it has taken its place in the legendary Italian cooking with the first risotto dish named in recipe books the 1800’s. Here is the famous British chef’s take on the classic.

Jamie Oliver’s Grilled Roasted Mushroom Risotto with Parsley

You will need – for the basic risotto

  • 2 cups of risotto rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 4 or 5 sticks of celery
  • splash of oil and a knob of butter for frying
  • 1.1 litres of stock (chicken or veggie)
  • a large glass of dry white wine
  • 70g butter
  • 115g grated parmesan cheese

For the rest of the dish:

  • 200g wild mushroom, cleaned and torn
  • olive oil
  • Seas salt and freshly ground black pepper
  • 1 bulb of garlic, peeled and halved
  • a small bunch of fresh thyme, leaves picked
  • 1 tablespoon of butter
  • a small bunch of basil (the original recipe uses flat-leaf parsley, but I prefer basil)
  • 1 lemon
  • a generous helping of grated parmesan

Method:

Preheat the oven to 200ºC.

Heat the oil end butter in a large saucepan and slowly cook the onion, garlic and celery until soft.

Then add the rice and turn up the heat. Stir the rice so that it is coated with butter and oil. Add the wine, and keep stirring.

Now slowly add a spoonful of the stock while stirring. Once the first batch had been absorbed, add another. This is a slow process, but so rewarding! Once all the stock has been absorbed, the rice should be cooked. Taste the risotto and season to taste. It’s also important to test it to make sure that the rice is done (you can add more boiling water if it’s not yet cooked).

When the risotto is almost done, quickly fry the mushrooms in a hot pan with a splash of oil for about 2 minutes. Then place them in the preheated oven with the garlic, thyme and butter and roast them to develop the flavours.

Remove the risotto from the heat and gently stir in the butter and parmesan. According to Mr Oliver, it’s essential to let it rest with the lid on for a couple of minutes to give it that beautiful creamy texture. Once it’s ready, stir in the chopped parsley. Chop half of the mushrooms and roasted garlic, and stir into the risotto with a good squeeze of lemon juice.

To serve, place a generous helping of the risotto on a plate with some mushrooms on top. Sprinkle with parmesan.

mushroom risotto in metal plate

Bon Appetito!

The Ultimate Waterblommetjie Bredie with Pork and Baby Potato

Winter in the Boland brings with it two of my favourite things: arum lilies and waterblommetjies. The street vendors stand on the side of the road with arms full of the milky-white flowers and packets of freshly picked waterblommetjies. I always buy a few packets so that I can freeze them to use when the season is over. Thankfully, this year the harvest seems to be abundant!

When we first moved the region seven years ago, I could remember eating this delicacy only once before when we visited the Cape while living abroad. I probably had it as a child, but it clearly didn’t make as big an impression on me as it did as an adult. When I saw the street vendors with the little hardy flowers that first year, I immediately bought a packet and rushed home to ask our nanny, a local of the valley, how to prepare it.

Here’s Joelene’s answer:

Throw in a pot a bit of meat and onions. Then add spices like cloves and bay leaf or whatever you have in the house, and white pepper. Then add a cup of water and some potatoes, and once they’re cooked, add the waterblommetjies. Then slowly simmer until the flowers are tender. Oh, and surings! (Waterblommetjies love a bit of acidity, which is where these sour yellow flowers come in. You can read more about this super sour sorrel here.)

I have cooked waterblommetjies countless time over the years, and while this recipe is not necessarily the traditional way to cook it, it is certainly a delicious way!

cape waterblommetjies

 

WATERBLOMMETJIES are wild water flowers that grows in dams in the Western Cape during the winter. I have read that you can substitute it with green beans, but I think artichoke hearts are probably a better choice.

How to make Waterblommetjies with Pork and New Potatoes

You will need:

  • 500g waterblommetjies, rinsed (fresh is always better, otherwise get the preserved version from your deli)
  • 1kg of stewing pork
  • 2 onions, cut and diced
  • 4 cloves of garlic, peeled and roughly chopped
  • 2.5ml of fine cloves
  • 3 bay leaves
  • salt and white pepper to taste
  • 1 cup of dry white wine (sauvignon blanc works well – you can also substitute this with 100ml lemon juice mixed with 150ml water)
  • 1 cup of water
  • 500g new potatoes, peeled

* I use a slow cooker for this recipe, but you can also place it a heavy casserole dish or cast iron Dutch oven on the stovetop on a very low temperature. Check the liquid regularly to ensure it doesn’t become too dry.

waterblommetjies in slow cooker

Method:

PLace the onions, garlic, meat and spices in the pot. Then layer the potatoes on top and add the wine and water. Put the slow cooker on high and cook until the potatoes are tender (about 3 hours). Then add the waterblommetjies on top and cook for another 2 to 3 hours, until they are also tender. Try to resist stirring the pot as this will cause the waterblommetjies to break. Taste the liquid to see if it needs any more seasoning.

crusty sourdough bread

Serve in a deep dish with crusty sourdough bread to mop up the delicious juices.

Happy Eating!

Waterblommetjies in Enamel Bowl images courtesy of Shutterstock

Bread and Butter Pudding with a Twist

It’s been said many a time: there’s something indescribably comforting about a warm baked pudding during winter.  So that’s exactly what I’m bringing you this month, but not any old pudding…  Below are the instructions for a traditional favourite that’s been upgraded to a whole new level of deliciousness – Bread and Butter Pudding with Hot Cross Buns, Marmalade & Marzipan!  And the best part of it is it’s SO easy to make.  You don’t even need an electric mixer!

bread and butter pudding vintage table cloth

YOU WILL NEED

Equipment: A medium saucepan, large mixing bowl, whisk, large ovenproof dish

INGREDIENTS

250ml thick cream

600ml milk

5 large eggs

100g caster sugar

1½ tsp vanilla essence

8 hot cross buns

40 soft butter

100g marzipan (cubed)

3 – 4 tbsp orange marmalade

Icing sugar for dusting

METHOD

Pre-heat oven to 170ºC (150ºC Fan / Gas Mark 3) and prepare your ovenproof dish by spraying with non-stick spray.

  • Warm the cream and milk in your saucepan over a gentle heat.
  • Using your mixing bowl and whisk, combine the eggs, sugar and vanilla.
  • Stirring continuously, slowly add the warm cream mixture to the cool egg mixture.
  • Halve your Hot Cross Buns, then spread them with butter.

  • Arrange them in your ovenproof dish, then dot with the marzipan and marmalade.
  • Pour over the custard mixture, then set aside to soak for 15 minutes. Press the buns down into the mixture as they soften.

  • Bake for approximately 50 minutes or until set, then remove from the oven and allow to stand for 10 minutes.
  • Dust lightly with icing sugar and serve warm for pure comfort and enjoyment.

bread and butter pudding vintage table cloth

Happy baking!

 

Warming Sweet Potato And Orange Soup with Sweet Potato Croutons

Many years ago, my sister gave me this utterly awesome soup recipe book by the New Covent Garden Food Company. When we lived in the UK, I loved their warming soup lunch meals – the perfect thing in a country cursed with perpetual cold weather! I have never tried this one before, but since I had a lot of sweet potato in the pantry and oranges are in season, I thought I’d test it. And oh my goodness! It’s delicious!! I adjusted the recipe a little because I am not particularly fond of bacon. I know, some people believe that there is something wrong with me! But this veggie version is beautiful and warming – just the thing we need with the icy weather. And it’s low carb, so it’s ideal for you Banters as well!

sweet potato soup and fresh oranges

How to make Sweet Potato and Orange Soup with Sweet Potato Croutons

 You Will Need:

  • 20g butter
  • 1 large onion, finely chopped
  • 500g peeled sweet potatoes (375g roughly chopped, and 125g cubed for the croutons)
  • 200g potatoes, peeled and roughly chopped
  • 2 tbs freshly squeezed orange juice
  • 100ml vegetable stock
  • 1/2 tsp ground coriander
  • 150ml milk
  • salt and freshly ground black pepper
  • vegetable oil for frying
  • fresh coriander and double cream yoghurt for serving

Method for the soup:

Melt the butter in a medium-sized saucepan and cook the onions until soft.

Add the roughly chopped sweet potatoes and potatoes, stock, orange juice and ground coriander. Bring to the boil, and then simmer covered until the vegetables are soft (about 30 minutes).

 

Method for the sweet potato croutons:

While the soup is gently bubbling away, heat some oil in a saucepan and once it’s hot, add the cubed sweet potato. Once the cubes have turned a golden brown colour, remove them with a slotted spoon and drain on kitchen towel. Keep an eye on the sweet potato – you don’t want it to get too dark!

Back to the soup! When the vegetables are cooked, allow the soup to cool a little. Then add the milk and puree with a blend stick.

sweet potato soup and fresh oranges

Serve the soup garnished with a dollop of yoghurt, the sweet potato croutons and freshly chopped coriander!

Enjoy!!

 

 

 

 

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