Friday, 23 June 2017

Sweet Potato Fries with Wild Garlic Mayo

Crisp sweet potato fries with a rich, wild garlic mayonnaise dip. Easy and quick to make by hand, and makes the most of that beautiful seasonal wild garlic. 

This post contains some affiliate links. That means that if you decide to click on a link and make a purchase, I might, at no extra cost to you, receive a small commission that goes back into helping me keep the blog going. Thank you for your support. 

So. Sweet potato chips. 

They're great, aren't they? All those vitamins and carbs. ALL the carbs. 

But sometimes, when you have a plate of them, you just wish you had something dreamy to dip them in. 

Something rich and silky. Full flavoured. 

Like this wild garlic mayo. 

Keep calm, peeps. This is gorgeousness. 




By the way, have you noticed I'm shooting with a new lens lately? My lovely cousin, who is into photography (go have a look at his incredible photos at Robert Bunday's Photography) knew I was looking for one for over a year but I couldn't justify the cost - and then he gave me his that he doesn't use any more! I'm having so much fun with it. Plus, it makes sweet potatoes and mayo look REALLY good. 


If you know what wild garlic is, and feel comfortable foraging for it, you can find it - people just say follow the smell. I buy it from Ocado. I find wild garlic plays up my stomach much less than regular garlic - it's kind of like a cross between garlic and chives. Don't underestimate its flavour though, its leaves pack a proper flavour punch. Perfect for this. I hope you love it. It's one of my all time favourites, and we make it every time we have a barbecue now, as a side dish. 

Beautiful. 

Sweet Potato Fries with Wild Garlic Mayo  
Serves 4, as a side (with extra mayo left over)
Ingredients
3 large sweet potatoes
2 tbsp mild, unflavoured coconut oil or olive oil
1 egg yolk
good pinch of salt plus extra if needed
2/3 cup regular olive oil (not extra virgin)
4-5 wild garlic leaves, washed well under cold running water

Method
Wash the sweet potatoes well and cut into fairly thin chips (or fries), leaving the skin on. Tumble them out onto a foil-lined baking or roasting tray and trickle over the oil. Add a good pinch of salt and then toss with your hands to coat evenly. Spread out the fries into one layer and slide into the oven to roast for 25-30 minutes, at gas mark 6/200ºC/400ºF. 

While the fries are cooking, make the mayonnaise. You could also make the mayonnaise ahead of time and store, covered in the fridge, if that suits you better. 

Crack the egg, and let the yolk drop into a large mixing bowl. Add the cider vinegar and the salt and then whisk to combine. Trickle in the olive oil, drop by drop, whisking all the time. If you need to keep the bowl still while you whisk by hand, place it on a damp kitchen towel, which should keep it in place. 

Keep adding the oil, whisking it in cleanly as soon as it hits the yolky mixture. You should start to see the mayonnaise thicken and start turning glossy. The whole thing takes about 5-10 minutes to make. Once the mayo is firm, pale and stands up in little peaks when you take the whisk out, quickly chop the wild garlic and stir it in, seasoning with a little more salt if you need it. Cover with cling film and store in the fridge until you're ready to eat. 

Once the fries are cooked, serve them with the mayo for dipping. 

The mayonnaise will last for 2-3 days covered, in the fridge. 

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Wednesday, 21 June 2017

Chocolate Chip Buckwheat Muffins

These nut, dairy and gluten free muffins are a great option for school lunchboxes. And they're gorgeous for nibbling on with a cup of tea, too. Enjoy. 

This post contains some affiliate links. This means that if you decide to click on them and make a purchase, I might receive a small commission that goes back into helping me keep the blog running. Thanks for your support. 

I really struggle with gluten free ideas for school lunchboxes. My youngest's school is a nut-free school. Paleo muffins usually contain almonds as the base. Gluten free treats from the shops have rice, other starches and usually quite a bit of sugars and syrups, which I don't like to rely on too much. 




We've always loved the Mixed Berry Muffins from Goodness to Glow. But when my daughters rolled their eyes at blueberry muffins yet again, I had to switch it up a notch. 

And don't tell the kids, but these innocent looking treats are actually pretty nutrient dense. OK, there's coconut sugar. But there's also raw cacao, which is a source of magnesium and calcium. And then buckwheat flour is supposed to be good for the heart and is a great source of fibre. And it's all dairy free. And even though they're healthy, they're bouncy and crumbly and just sweet enough, with a toffee-like undertone, thanks to the coconut sugar. 

I like these muffins. 




I've adapted the lovely Goodness to Glow muffins for this, and have swapped a few things out and in and changed the original recipe up a bit.

I hope you love them. 




Chocolate Chip Buckwheat Muffins
Adapted from Mixed Berry and Coconut Buckwheat Muffins by Goodness to Glow. 
Makes 12
Ingredients
half cup coconut sugar
1 egg, room temperature
quarter of a cup mild, unflavoured coconut oil, melted slightly
half a cup coconut yoghurt (or use regular yoghurt if you can)
1 cup buckwheat flour
scant teaspoon baking powder
scant teaspoon bicarbonate of soda
1 teaspoon vanilla extract
good pinch of sea salt
2 tbsp raw cacao powder
quarter of a cup hot water, freshly boiled from the kettle
50g chocolate chips (dairy free, if you need)

Method
First, beat together the coconut sugar and the egg in a bowl. Trickle in the coconut oil and mix well, and then stir in the yoghurt. Add the buckwheat flour, baking powder and bicarbonate of soda along with the vanilla extract, sea salt and raw cacao and give everything a mix. The mixture should be quite thick. Tip in the boiling water and mix well. You'll have a slightly loose batter. 

Fill a muffin tray with paper cases, or use a silicone muffin tray - and slide into an oven preheated to gas mark 4/180ºC/350ºF and bake for 25 minutes. They're done when you can poke a cocktail stick or the prongs of a fork in and it comes out clean. 

Leave to cool for around 5 minutes and then remove from the tray to finish cooling completely. 

The muffins will keep in an airtight container for 2-3 days. But ours never last that long! 

Hope you enjoy!

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