This is one of my favorite recipes. Good enough for a delicious weeknight or even weekend dinner. It is easy to make, healthy, filling, not too spicy and a hit with kids and adults alike. It is also a great make ahead meal. Remember with curries, the longer they sit, the more the flavours get concentrated. Yum!
I never liked cauliflower growing up. Whenever my Mum made a dish with it, I would always try and look for excuses to not eat it, they never worked though and I had to eat it. But as an adult, once I discovered how good it tastes roasted; I make it more often now. Let’s get started:-
Peel and chop your sweet potato and blanch it for about five minutes. Clean and separate your cauliflower into small florets. Preheat your oven to 200°C.
You can serve this with your flatbread of choice or some steamed rice, something that will not distract the curry flavours on the palate.
I like using basmati rice as a little goes a long way, and it is pretty straightforward to make it. Aged basmati is the best if you can get it. Washing and soaking the rice for about 20 minutes also helps it cook better. I like how it remains firm, doesn’t get sticky and has a really lovely aroma.
Weekends are for late breakfasts, and taking time to make and enjoy a filling meal to start and carry you through the day till dinner. This is an easy American style breakfast casserole that is healthy, tasty and quite satiating.
I really love sweet potatoes; boiled, fried, baked, grilled, stewed, in all its forms, and it is found in plenty here in Kampala, much to my happiness.
Fun fact: Sweet Potatoes are an ideal weaning meal too for little ones. Their natural sweetness is easier for the baby as it is as sweet as breast milk. So steam and mash it up well for your little ones. It is gentle on their digestive systems and rich in Vitamins A, C, full of betacarotene and has copper, manganese among other minerals important to your physical development. I weaned all my kids on this and I liked how easy it was to prepare and also quick for them to adapt to. Try it.
This breakfast casserole is quite loaded, making it tasty and filling. Let’s get started:-
Preheat your oven to 200° Celsius and lightly grease your baking dish.
Bake in the oven for 20 minutes until the eggs are set and the dish begins to brown. It may be a bit longer or shorter depending on your oven too.
Once ready, let cool a bit then serve as you wish.
Quick notes: I did not add sugar as the sweet potatoes here are sweet enough plus the apples. Do not throw the strained apple juice, you can use it to soak overnight oats or drink it, please don’t waste it.
Weekend breakfasts don’t have to be heavy fry ups or just same ol’ pancakes, you can try this for a change. Right?
One of the best ways to ‘visit’ a country is through their cuisine right? I would love to visit Greece someday and since travel is out of the picture for now, might us well familiarise myself with what I will be ordering when I get there! LOL!
The first time I had moussaka was in my uni days, and I fell in love with this delicious layered dish of potatoes, eggplant, mince and a white sauce on top that’s baked till brown and ooh, you have to try it to believe it!
This was my first attempt to make this dish and I did differ a bit from the original. I combined different moussaka recipes online to work with what I had on hand. Also, I didn’t fry the vegetables, I baked them instead. And I used sweet potato instead of usual Irish potato; the meal is still delicious so let’s get started.
You can get started with the mince first. In a large saucepan, heat some oil then add the mince and cook till brown.
NOTE; You can add a cup of red wine to the meat mixture of you like, it really deepens the flavour of the meat 🙂
As the meat cooks, you can be baking the vegetables.