so let's plan it then eat it

INGREDIENTS 800g mixed sweet potatoes, cut into thin wedges 100ml extra virgin olive oil 1 large dried chorizo, sliced on an angle 100g sour cream 1 garlic clove, crushed Juice of 1 small lemon 1 bunch watercress, leaves picked 1 avocado, chopped 1/2 cup (80g) almonds, chopped METHOD 1 Preheat the oven to 220°C. Place sweet potatoes on a baking paper-lined baking tray and drizzle with oil. Season. Roast for 20 minutes, then add chorizo and roast for a further 35 minutes or until crisp. Remove from oven, drain off oil. Cool potato. 2 To make the dressing, combine the sour cream, garlic, lemon juice and 1 tbs water in a bowl. 3 Combine potato, chorizo and remaining ingredients. Drizzle with dressing to serve. https://www.delicious.com.au/recipes/quick-mid-week-supper-chorizo-sweet-potato-salad/6f1c2f0e-e284-4790-ab48-ce2414a464f6?current_section=recipes

INGREDIENTS 1 garlic bulb 100ml extra virgin olive oil 500g sweet potato, peeled, grated 1 tsp each ground cumin, coriander seeds and dried chilli flakes 1 cup (100g) almond meal 2 eggs 1/2 cup (140g) tahini Juice of 1 lemon, plus lemon wedges to serve 2 chorizo, skins removed, crumbled Toasted flaked almonds, amaranth leaves and micro radish, to serve METHOD 1 Preheat oven to 200°C. Place garlic on a sheet of foil and drizzle with 1 tbs oil. Enclose garlic in foil and roast for 1 hour or until very soft. Cool, then squeeze garlic flesh into a bowl, discarding peel. Set aside. 2 Combine sweet potato, spices, almond meal and eggs in a bowl. Season. Heat remaining 1/3 cup (80ml) oil in a large non-stick frypan. In 2 batches, add 1/3 cup sweet potato mixture per fritter to frypan, flattening with a spatula into 10cm rounds. Cook for 2-3 minutes each side, turning carefully, until golden, then drain on paper towel. Keep warm. Repeat with remaining mixture (add mo...

INGREDIENTS 2 tbs extra virgin olive oil 1 onion, thinly sliced 2 sprigs rosemary, leaves picked from 1 150g feta, crumbled 7 eggs, lightly beaten 1/3 cup (80ml) milk 1 tsp smoked paprika (pimenton) 1/3 small (about 50g) sweet potato, thinly sliced (use a vegetable peeler) 1 tbs maple syrup METHOD 1 For the pastry, place flour and a pinch of salt in a bowl. Using your fingers, rub in butter until it resembles coarse crumbs. Add egg yolk and thyme. Combine vinegar and 1/4 cup (60ml) water in a jug with 4 ice cubes. Drain, then fold into flour mixture until it forms a shaggy dough. Enclose in plastic wrap and chill for 2 hours. 2 Preheat oven to 200°C. 3 Roll out pastry on a lightly floured work surface to 3mm thick and use to line a 24cm fluted ceramic dish, trimming excess. Line with baking paper and fill with pastry weights. Bake for 25 minutes or until light golden. Remove weights and paper, and bake for a further 20 minutes or until base is cooked. ...

INGREDIENTS 1.1kg sweet potatoes, peeled, cut into 5mm-slices 300ml Bulla Creme Fraiche 125ml (1/2 cup) Bulla Cooking Cream 2 garlic cloves, crushed 1 tablespoon chopped fresh tarragon 200g meat from barbecue chicken, shredded 2 green shallots, chopped 105g (1 1/4 cups) grated cheddar cheese METHOD Step 1 Preheat oven to 200C/180C fan forced. Place the sweet potato in a large microwave-safe bowl with 60ml (1/4 cup) water. Cover with two sheets of plastic wrap. Cook in the microwave on High for 8 minutes or until tender. Drain and set aside. Step 2 Meanwhile, lightly grease a 6cm-high 30 x 20cm (base measurement) baking dish. Combine the Bulla Creme Fraiche, Bulla Cooking Cream, garlic and tarragon in a jug. Season. Step 3 Layer the sweet potato, chicken, shallot and 80g (1 cup) of the cheese in the prepared dish, pouring a little of the cream mixture between each layer. Pour the remaining cream mixture over the top. Scatter o...

INGREDIENTS: 350g penne or other pasta 1 tablespoon olive oil 1 small onion, finely chopped 2 garlic cloves, crushed 500g lean beef mince 400g Sweet Potato, peeled, coarsely grated 1 small zucchini, coarsely grated 2 tablespoons tomato paste 400g can diced tomatoes 1 cup salt-reduced beef stock 4 sprigs thyme 50g baby spinach leaves 100g ricotta 1/2 cup (40g) grated parmesan 2 tablespoons pine nuts METHOD: Cook pasta in a large pan of salted, boiling water until al dente. Drain well Meanwhile, heat oil in a medium pan on medium-high heat. Cook onion and garlic for 3-4 minutes until softened. Add beef and cook until browned, breaking up lumps with a spoon. Add sweet potato and zucchini. Cook for 2 minutes until softened slightly Add paste, tomatoes, stock and thyme. Simmer, uncovered for 15-20 minutes until thickened slightly. Stir through spinach leaves until wilted Meanwhile, preheat oven to 220°C/200°C fan-forced Combine pasta and beef...