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By Jedediah Ebert

Ingredients 2 pounds sweet potatoes, about 3 large ones 1/4 cup olive or other vegetable oil 1-2 Tbsp sugar 1 Tbsp salt 1-2 Tbsp spice or spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, Cajun seasoning, etc.


Method 1 Preheat oven to 450째F. (For more crispiness, preheat your oven to 500째F.) 2 Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise and then, if they are very long, in half crosswise. Cut each piece into wedges. Alternately, you can slice the peeled sweet potato into disks either with a mandoline or a sharp knife. 3 Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Use your hands to mix well, so all pieces are coated with oil and spices.


Ingredients 6 boneless skinless chicken breast halves 1 tbsp canola oil ¾ cup chopped sweet red pepper ¾ cup chopped green pepper ¼ cup chopped onion ¼ cup chopped fresh mushrooms 1 garlic clove, minced 2 cups uncooked SunRice brown rice 2 cups chicken broth 1—1¼ cups frozen corn, thawed ¼ tsp salt ⅛ tsp pepper ¼ cup slivered almonds, toasted 2 tbsp minced parsley


In a large pot, brown chicken in oil for 4 minutes on each side. Remove and keep warm. In the same pot, saute peppers, onion, mushrooms and garlic until tender. Stir in the rice, broth, corn, salt and pepper; bring to a boil. Transfer to a baking dish coated with cooking spray. Top with chicken. Cover and bake at 350°C for 20 minutes. Uncover; bake 5 minutes longer or until chicken juices run clear. Sprinkle with parsley.

Main meal

Ingredients •for the pastry 250g plain flour, plus extra for dusting 50g icing sugar sea salt 1 lemon 125g cold butter, plus extra for greasing 1 large egg, preferably free-range or organic a splash of milk •for the filling 5 large Granny Smith apples 3 tablespoons Demerara or raw sugar ½ teaspoon ground ginger a handful of sultanas or raisins ½ a lemon

To make your pastry • Preheat the oven to 180ºC/350ºF/gas 4 • You can make your pastry like this (by hand), or pulse it in a food processor • From a height, sieve your flour into a large mixing bowl • Add the sugar, a pinch of salt, and finely grate over the zest of the lemon • Cut the butter into cubes, then add to the bowl • Use your fingertips to gently work the butter into the flour and sugar until the mixture resembles breadcrumbs • Crack the egg into the bowl with a tiny drop of milk and gently mix with your hands until the dough comes together • Wrap it in plastic wrap and pop in the fridge to rest while you make the filling • Peel all of your apples • Cut the apples into eighths, get rid of the cores • Add all the apple pieces to a small pan with the sugar, ginger and sultanas or raisins • Finely grate over the zest of half a lemon, then squeeze in a little juice • Toss to mix then put the pan on a medium low heat • Simmer gently for 5 minutes or until the apples are just tender • Remove from the heat and allow to cool completely


To make and cook your pie • Dust a clean work surface and rolling pin with flour • Divide your pastry dough into two and roll out one half until 0.5cm thick • Carefully roll your pastry around the rolling pin, then unroll it carefully over a 20cm pie dish • Ease the pastry into the dish, making sure you push it into all the sides • Don’t worry if it tears or breaks – just patch it up – it will look nice and rustic • Pack the apple mix tightly into the pie dish • Separate your remaining egg and beat the yolk with a splash of milk and brush over the pastry rim • Roll out the other piece of dough until 0.5cm thick • Carefully roll the pastry around the rolling pin, then unroll it over the top of the pie • Fold the excess pastry back in then pinch and crimp the edges together using your finger and thumb • Brush the top of the pie with more egg wash, then using a small sharp knife, make a couple of small incisions in the centre of the pie to let steam escape as it cooks • Bake in the hot oven for 40 to 45 minutes until golden and firm to the touch


For entre I used the social networking site instagram to filter the photograph to gain the effect I wanted The background was my mothers old chopping board because I liked the lines of the cuts in the boards and how the light creates the dark shadows I added a pinch of salt to complement the orange of the sweet potato chips I placed all the chips in the correct position so that the crisp side was facing towards the camera

For main meal I used the social networking site instagram to filter the photograph to gain the effect I wanted

After putting the rice mixture in bowl I placed the chicken ontop, the chicken was not as moist looking as I wanted so I sparayed some warm water over the surface I wanted to use the parsley as a garnish because I felt the green added the extra touch of coulor to my dish

For desert I used the social networking site instagram to filter the photograph to gain the effect I wanted For my desert I decided using a glass pie dish was more aesthetically pleasing then the metal pie dish I also edited the picture on instagram to have a main focus point on the pie I decided with the photo of my desert because it was apple pie I wanted to place a few apples in the background of the photo to add a nice colour and complement the pastry colours