We returned last night from London.
Out of the car and into the kitchen to turn on the oven–180 C.
Lightly wash and brush the dust off a sweet potato.
Prick with a fork to avoid it bursting.
Then pop the potato into the pre-heated oven. It’ll take about an hour, depending on its size.
Sit down and have a cup of tea!
When revived a little make the simple Red bean chili, below from my new book Mediterranean Cooking for Diabetics.
Adapted from Rose Elliott’s The Bean Book this is a simple solution for people who don’t eat meat but like the look of chili–leave out the carne!
(Not just for vegetarians either–just as my cook book is not just for diabetics!)
This recipe is my kind of fast food. Quickly done– tastes even better the next day (except we had no leftovers!).
Don’t forget the lemon!
For two weary home comers:
About 8 oz (a jar or tin [can]) of red beans–rinsed and drained
1 clove of garlic–chopped
2 tbsp olive oil
8oz of tinned [canned] tomatoes–chopped, with the juice
1/2 tsp chili/cayenne powder (more if you like it really spicy)
juice of half a lemon–or more to taste
salt and pepper
- Soften the onions and garlic gently in the oil–stirring often for about five minutes.
- Add the chilli powder and the chopped tomatoes with their juice.
- Mix together, blending in the tomatoes.
- Add the beans.
- Season with salt and pepper to taste.
- Bring gently to the simmer and cook, covered, for about 15 minutes.
- Pour over the lemon juice and mix thoroughly.
Halve the sweet potato (orange!)on the plate.
Spoon over the beans (red!).
It needed some green—but couldn’t be bothered to make the Interesting Cabbage from Mediterranean Cooking for Diabetics
Found three crisp little gem lettuces in the fridge–halved and quartered just one and shared it between the two plates.
Drizzled olive oil and balsamic on each quarter with a pinch of salt.
Orange, red and green–on the plate.
Different colors, but back in the land of the Tricolour!