I got a call from an excited Steffe on Thursday night telling me she was coming to Zürich over the weekend.
Which got me all excited as we still have a looong to do list of places we want to go to, recipes we want to try, restaurants we want to test…
This time we actually got around to trying multiple recipes on Sunday.
First up: ginger and coriander sweet potato from my LEON cookbook.
We also experimented with food photography, hence the many different photo styles.
Like most of the LEON recipes it’s fast, easy and simple.
♦ Sweet potatoes (about 1kg)
♦ Ginger (about a 5cm piece)
♦ Garlic (4-5 cloves)
♦ Sunflower oil
♦ Olive oil
♦ Chilli flakes
♦ Sea salt
Thinly slice the sweet potatoes, we used the kitchen machine, and boil water in the meantime.
Chop your ginger, garlic and coriander. I only put approximate measurements as we kinda just guessed ourselves.
Once the water is boiling add the sweet potatoes and cook them until they are soft but not breaking apart.
On a low heat warm up the sunflower oil and once hot add in the ginger and garlic and cook for a few mins. To the point where it’s just about to brown.
Then add the sweet potatoes, coriander, chilli flakes and sea salt and fry for a few mins.
We served ours with bulgur wheat and tomatoes.
Such a tasty and simple meal, perfect for during the week.
And the coriander, ginger and garlic give the sweet potatoes such a nice tang.