Indian Sweet Potato Dessert

It's warm outside. Soothingly warm. I have mentioned before that this year's summer did not mean well with us so every single day temperature rises above 20°C is precious. In fact, they appear so precious you kind of want keep them in your pocket so you can take them out again when you know exactly that you have got the time to make the most of it. Writing these words, I just realised how odd that thought is. Imagine people had the ability to save sunny days for later. The result? Clouds and rain all year.

Anyway.

This recipe is a bit on the odd side. It's simple. And apparently, it's Indian. It was the dessert we have had the day we enjoyed last time's recipe and comes from the same source. The original only asked for three ingredients: Milk, sugar, and sweet potatoes. This particular dish was chosen for two reasons: Not only were we actually supposed to work on a project so time for cooking was meant to be short (uhm...), it was also meant to be an experiment.

You can imagine that this concoction can only get as pretty as good ol' mashed potatoes and is maybe a bit one-dimensional flavour-wise. So foresighted, we added about 100g of almonds we caramelized with a bit of sugar. Some of it went directly into the puree, the rest was garnish. Almost pretty, right?

Indian Sweet Potato Dessert

Adapted from here. Serves 4.

• 1 kg (35 oz.) sweet potatoes
• 930 ml (4 cups) milk
• 200g (7 oz.) sugar
• 100g (3.5 oz.) caramelized almond slivers (optional)

1. Peel and slice sweet potatoes.
2. Put in a big pot along with 600ml of milk, let it cook on low heat until potatoes are soft.
3. Remove from heat and puree completely. Add sugar and rest of milk, stir well.
4. Put pot back on heat and let it simmer until consistency is creamy.
5. Fold in caramelized almonds and garnish (optional).
6. Serve warm.

So. How was it? Actually, it was alright and I can see myself preparing it again. It was sweet, creamy and, well, sweet potato-y. But probably only when there are any left-over sweet potatoes. I know it's really, REALLY simple but hey, there is worse.

Mushroom & Pork Curry

How can you make a whole day working on a group project for university fun?

By choosing a subject that really interests you so the joy comes by itself? Haha. No.

By not making the day about work but food, silly!

That's exactly what happened when I met with two friends of mine for working on our project.

The only downside to this otherwise AWESOME method is that the working part might be getting a raw deal. I mean, we did manage to get the job done in the end. It just took a while. No regrets.

Caro, being just as much of a food enthusiast as my humble self (I detest the term 'Foodie' for so many reasons), has been very supportive since the moment I have mentioned that I am going to start food blogging. In fact, she is the one who provided us with this particular recipe from one of her cookbooks and suggested to write a post about it on the blog, even offering me to use her well superior camera for the photos. The only reason why I agreed on coo Who could say no to that, right? ;) So whenever a post offers pictures in a better quality than usually – you know at who's place I am.

Chocolate-Mint Tea with mint from my garden

Cooking with anyone else but yourself gives it whole different feeling. It is not just you and the ingredients anymore. You (might) win time, but lose a bit of control. It was a different kitchen, different utensils, a different management of space. 

 I have found myself in situations where I was completely stressed out because the “cooking chemistry” just did not work out. People not really knowing what they are doing (not like that never happens to me), having the will but not the skill, people arguing over the right way of doing something and one person trying to keep the upper hand over that whole big mess.

There is a reason why people say that too many cooks spoil the broth and it is oh so true, even literally.

Been there, done that. However, you gain something even from those situations. You learn a bit about yourself and others, how you handle things and hopefully grow through the experience.

This time, it was different. There were us three, happily doing our tasks, chatting away about food and preferences, learning new skills and tips from one another and at the end, indulging in what we have just prepared together. Basically, we were getting inspired and having a good time.

Sometimes, it just works and sometimes it does not.

This time, it did. And the result was this mouthwatering, just slightly hot Indian curry.

Mushroom & Pork Curry

adapted from here. Serves 4.

• 750g (26.5 oz.) pork loin
• 3 tbsp Oil
• 2 onions, cut in rings (we chopped them into dices)
• 2 garlic cloves, crushed (we chopped them up, as well)
• 2,5cm (1 inch) piece of ginger, finely chopped
• 2 fresh green chili peppers, chopped up and seeds removed (we only used one red chili pepper because Caro, while being a sucker for Indian food, cannot handle the heat. Yeah, I also found that amusing), or 1-2 TS of chili flakes.
• 1 1/2 tbsp medium hot yellow curry paste
• 1 ts ground coriander seeds
• 200-250g mushrooms, cut into thick slices
• 900ml (3 4/5 cups or 30.4 fl. oz.) chicken or vegetable-broth (we used the latter)
• 3 tomatoes, diced
• 1/2-1 ts salt
• 50g (1.8 oz.) coconut cream (we used about 100g because, you know... the heat)
• 2 tbsp ground almonds (we used 100g simply because we did not want to let the rest of the package come to waste and because, you know... the heat)
• Basmati rice to serve

Garnish:

We omitted the garnish and only used sliced chili peppers

• 2 tbsp oil
• 1 green or red bell pepper, cut in slices
• 6 scallions
• 1 ts cumin seeds 

1. Cut pork in bite-sized pieces.
2. Heat up oil in a pan, sauté pork, stirring continuously. Set aside.
3. Add onions, garlic, ginger, chili peppers, curry paste and coriander seeds to the pan, sauté slightly for 2 minutes. Stir in mushrooms, broth and tomatoes plus salt.
4. Add meat again, cook on low heat for 75-90 minutes or until meat is tender.
5. Stir in coconut cream and almonds and let it keep cooking on low heat covered for further 3 minutes.

For the garnish:

1. Heat up oil in a pan.
2. Add scallions and bell pepper, sweat before stirring in cumin. Cook for another 30 seconds.
3. Spread over curry and serve with rice.

Enjoy!

Om. Nom. Nom.

You know what else feels a bit different when doing with others around? Taking photos of the dish! You feel a bit ludicrous taking the pictures while the rest is watching, indulging in what you have just prepared.

Baked Tomato Bruschetta

Seasons are changing. There is no denying it. Just yesterday I was still sitting on my terrace in the early evening, enjoying the diffuse light of a sun that is not reaching as low anymore - blocked by trees and buildings - but yet able to beam down on the higher parts of the house, painting those sharp, bright orange lines on the walls. The air was warm and tight; you could feel it. This summer was not one of those that genuinely deserve that name. It was unsettled, more cool and cloudy than anything else with one day after another looking like it was just about to rain or raining.

So last week it felt like summer actually had to proof something. Like it still wanted everyone to know that it actually existed. Suddenly it was hot. Not that hot you could hardly motivate yourself to do anything, but hot. For one week and if I am being honest, not even a full one. Then it was yesterday evening, and hell broke loose. Within moments, the sky was tinted in a deep gray with wind starting to build up. First lightnings already went down in the distance before it reached us and hastily I put all the flower pots and herbs I could on the floor. Torrents fell from the sky in a moment's notice. Wind. A strong breeze. A storm. Pots I thought where heavy enough went rattling to the ground. The place I just sat – soaking wet. It went on until deep in the night and had its last flare-up early in the morning.

Some Food Porn - always a good idea, right?

Now I am sitting again in my chosen place on the terrace, a mild sun shining on my face in clear and cool air. Autumn.

Yet still I am not ready to bring myself completely in that season's mood, so with this little recipe, I am clinging on the little rest of summer that is left.

It contains what I would call the queen of summer, tomato (with zucchini being king), and my personal holy trinity of summery herbs: Basil, thyme and oregano. Depending on the size of the bread you choose, this can either be an appetizer or a light little meal.

Baked Tomato Bruschetta

Makes about 6-10 slices of bread, depending on the size

Serve on your bread of choice. I recommend a nice baguette or ciabatta.

• 250g cherry/date/plum/any kind of small tomatoes (8.8 oz. but does not have to be exact)
• 1 ball of mozzarella
• 2 twigs of thyme
• 1 big twig of oregano
• a nice hand full of basil along with the stalk
• 2 tablespoons of balsamic vinegar
• 1 teaspoon olive oil
• 1 medium onion
• 2 gloves of garlic
• Bread of choice, I used ciabatta but it is also great on a baguette or even plain white bread.
• Salt and pepper to taste

1. Preheat oven to 200°C (390°F).
2. Depending on their size, half or quarter tomatoes, removing most of the seeds (important). Set aside.
3. Finely chop up onion, add to tomatoes.
4. Remove leaves from the twigs from both thyme and oregano. Chop them up along with the basil. No need to remove the stalk (as long as it is green) – you can chop it up like chives. Add to tomatoes.
5. Pour in vinegar and olive oil, add salt to taste (a few dashes, probably), stir well.
6. Let sit for about 15 minutes. The herbs, garlic and onion will get stuck in the hollow parts of the tomatoes.
7. Lay out slices of bread on baking tray lined with parchment paper.
8. Place tomatoes, mostly cut side up, on bread. To help them stay that way, lay some of the onion/herb mixture on bread beforehand. The whole procedure does not only look prettier, it also keeps most of the nice juices in the tomatoes, preventing the bread from getting soggy.
9. Pour remaining mixture over tomatoes until there is nothing left.
10. Tear mozzarella apart with your hands and evenly place on bruschetta. It should be enough for all of it. You do not want to cover it up completely with the cheese.
11. Put in the oven for 15 minutes or until mozzarella is completely molten and slightly brown.
12. Add pepper to taste and serve immediately.

My little storm is nothing compared to the hurricane that is barreling towards New York and the East Coast. Let's hope for the best!