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40 | living nikki legon’s cuisine

Baked Sweet Potatoes 4 sweet potatoes, scrubbed clean 1 tbsp olive oil salt and pepper 2 avocados 4 cornichons 4 small red chillies 1 punnet of beansprouts 1 bag of rocket leaves METHOD Preheat the oven to 220°C. Place the sweet potatoes on a baking sheet, prick all over with a fork and rub with olive oil. Bake for 45 to 50 minutes until tender. Prepare the avocados. Slice in half and remove stone, scoop out the flesh using a tbsp, mash with a fork, add a little lemon juice, chilli sauce, salt and pepper. Chop the cornichons into small dice. Fry the chilli until crisp and slice into small slivers. Remove the potatoes from the oven and split the tops open with a knife. Season with salt and pepper. Fill the potatoes with the avocado, cornichons, chilli and rocket, sprinkle with bean sprouts.

Baked Sweet Potatoes Quinoa and Vegetable Biryani

Quinoa and Vegetable Biryani 2 cups of vegetables of your choice 1 tbsp vegetable oil 1 cup of quinoa, rinsed 1 cardamom pod 2 cloves 1 cinnamon stick 1 bay leaf 1 cm of ginger and 3 garlic cloves, crushed to a paste 1 tbsp garam masala 1 tbsp coriander powder 2 tsp cumin powder ½ tsp turmeric powder ½ tsp cayenne powder 3 cups of water 4 tbsp sliced almonds 1 tsp salt 3 tbsp fried onions METHOD Cut the chosen vegetables into bite size pieces.

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Heat 1 tbsp vegetable oil in a large saucepan. Add the cardamom, cloves, cinnamon stick, bay leaf, garlic and ginger paste, garam masala, coriander, cumin, turmeric and cayenne. Stir and cook for about 2 minutes until the spices are fragrant. Add the quinoa and almonds and stir for 1 minute. Pour in the water and add the salt. Increase the heat to high and bring to the boil. Add the vegetables, reduce heat to low and simmer. Cook until quinoa is tender. Stir in fried onions, place into hot bowls and serve with raita.

White Bean Meatballs 1 tbsp olive oil ½ red pepper, finely diced 1 red onion, finely diced 1 tbsp black olives, finely diced 2 cloves of garlic, finely diced 220g mushrooms 50g oats 1 tsp salt 1 tsp oregano ½ tsp black pepper

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Living Magazine April/May 19