Sticky Date, Ginger & Macadamia Nut Puddings with Butterscotch Sauce

So this is the first recipe with my homemade Glace Ginger. When I first started making these last night I could never have dreamed that they would turn out so wonderful. They are rich and decadent. They have that gingerbread smell to them. These are not for the faint hearted, they are a meal in themselves. I think the next ones need to be made in smaller ramekins or make one large one and cut into small slices. It was a struggle between the heart and the tummy to finish one. The butterscotch sauce was heaven and complimented the puddings so well. I have taken a good old Women's Weekly recipe, tarted it up and enriched it in a very decadent way. So for all of you in need of comfort like I am at the moment, please take comfort in one of my gorgeous puddings.

Ingredients

Puddings

• 1 and 1/2 cups of dried dates
• 1/4 cup of glace ginger
• 1 teaspoon of bicarbonate soda
• 1 cup (250ml) boiling water
• 50g butter, chopped
• 1/2 cup of firmly packed brown sugar
• 2 eggs
• 1 cup of self raising flour
• 1 and 1/2 cups of macadamia nuts

Butterscotch Sauce

• 300ml of cream
• 3/4 cup firmly packed brown sugar
• 75g butter, chopped

Preheat your oven to 180 degrees. Grease 4 medium sized ramekins or 8 small ramekins with butter. Cut circles of greaseproof paper and place in the bottom of the ramekins. Line each ramekin with a single layer of macadamias, reserve the rest for stirring through the pudding batter.

Combine dates, ginger, soda and boiling water in a heat proof jug and allow to stand for 5 Min's so the ingredients soften. Then using a stick blender, process until nearly smooth. Then add the eggs and blend a little more. Fold in the self raising flour and macadamia nuts. Fill ramekins 3/4 of the way with the batter. Place in your preheated oven and cook for 30 Min's. Stand for 10 Min's before turning onto plates.

To make the butterscotch sauce. Stir cream, butter and sugar over a low heat in a saucepan until the sauce is hot and smooth. Pour your hot butterscotch sauce over your puddings and your done. I served it with some cream to cut through the sweetness. Next time I think some marscapone would pair very well with the exceptionally sweet puds. That tangy sourness would make a wonderful contrast to the sweetness. As warned this is not for the faint hearted it is rich, it is sweet, it is everything a winter pud should be. Comforting isn't it?

Glace Ginger

I have had a brain freeze over the last couple of weeks as to what my next recipe is going to be. I have been fretting. I don't know why? I suppose all the job hunting has put me in a very focused place. I am only in the last 5 days getting interviews for jobs I applied for 3-4 weeks ago. I don't know what is happening with the job market at the moment. It seems to be very different than the last time I actually had to go out and apply for one. I have kinda just fell into the roles I have had. So this is new territory for me. All the waiting kinda makes you feel sick and nervous at the same time. The interviews are now coming through thick and fast which is making my head spin. So cross your fingers for me that I get the one that I want.

Sorry I have digressed. Back to the ginger. I was walking through the supermarket the other day talking to myself, saying I have to come up with something soon that is worthy. Then I saw the most beautiful looking hands of young ginger. I picked one up and here we are. This is the first recipe and there will be a couple more ginger recipes to proceed it. One involves macadamia nuts, dates and of course the glace ginger, but you will have to wait for the next post.

I thought I would try my hand at making glace ginger and I am glad I did. It is actually very easy and personally tastes so much fresher and spicier than the jar variety. I didn't use a recipe, I just kind of winged it myself. The end result is wonderful. Not to thick, not to thin, very spicy, sweet and fresh.

Ingredients

• 1 Hand of ginger, peeled and julienned (aka thin strips)
• 1 cup of water
• 1 cup of sugar
• 2 tablespoons of glucose syrup or corn syrup

On a low heat in a heavy based saucepan place the water and sugar. When the sugar has dissolved completely add the ginger. Allow to simmer gently until the ginger goes translucent and the liquid has reduced by half. This took me about 45 Min's. Then I added the glucose syrup, simmered for another 15 Min's and your done. Allow to cool slightly and store in a sterilized jar. It makes about 1 and 1/2 cups.

It is really lovely to make yourself, so much fresher. I think it will make a real difference flavour wise to the pudding I am making next. Go on give it a try :)

Lamb & Onion Tarte Tartin

As you know I am a huge fan of puff pastry (no Duncan I didn't make the puff pastry myself ;)) and lately I have been dabbling with variations of the Tarte Tartin. This one is the perfect lunch or light dinner. It covers the sweet, salty, and sour rules to a tee. I loved making this one, it's so easy and packed full of flavour. Enjoy :)

Ingredients

1. 3 Brown Onions Sliced
2. 2 Yellow or Red Capsicums Sliced
3. 2 Cloves of Garlic Chopped Finely
4. 1 Small Red Hot Chili Chopped Finely (include the seeds)
5. Balsamic Vinegar
6. Knob of Butter
7. Olive Oil Excellent Quality
8. 3 Lamb Fillets
9. 2 Sheets of Ready Rolled Puff Pastry
10. 125 grams of Feta Cheese crumbled(I used a creamy textured one)
11. 1 bag of Pre Washed Rocket or if in the USA Arugula

Preheat your oven to 200 degrees Celsius. In a large frypan add a splash of olive oil and a knob of butter, start by frying your onions on a high heat, don't be tempted to play with them to much, we want them to start caramelizing. When they have softened and just starting to get lovely caramelized edges add the chopped garlic, sliced capsicums, a big splash of balsamic vinegar, a sprinkling of salt flakes and a good grind of black pepper. Give it all a good stir around, pop a lid on and allow to soften for 5 Min's. Then take the lid off and allow to simmer until most of the moisture has evaporated from the pan. Set aside off the heat and stir through your chopped chili.

Grease your flan dish with some butter. Use your flan dish as a template for your puff pastry and cut the puff pastry to roughly the same size. Line your flan dish with the warm onion and capsicum mixture. Top with the puff pastry one sheet on top of each other, tucking it in around the edges, double thickness means lots of puff. Use a fork and pierce your puff pastry in a couple of places to allow any moisture to come out while cooking. Pop into the oven for about 15 Min's or until the top is puffed and golden.

While your Tartin is cooking, pan fry your lamb fillets on a high heat for about 2 Min's or so on each side in a little butter and olive oil. We want them lovely and pink in the middle. Allow the lamb to rest for a couple of minutes, then slice thinly.

Run a knife around the edge of your flan to allow it to slide out easily. Place a large plate on top and invert.

Top the flan with crumbled feta, the sliced lamb and a really good grind of black pepper. Serve with the Rocket dressed in a little good quality extra virgin olive oil and a splash of balsamic vinegar or a balsamic reduction as I have. It is a lovely fresh and light dish, packed full of flavour. Next time though I think I will make two instead of one, as we all wanted more. Yummy :)

A Sea of Possibilities........

When I made my decision last week to end my new life as a chef, it ripped my heart to pieces. I know in myself I have done the right thing. Who would have thought that it would have been such a sad affair for me. I cried on Tuesday knowing it was the last day I was going to put that chefs uniform on. I cried as I said goodbye to my new friends that I had made. I cried when I left the building for the last time. This has not been a decision that has been easy, I had weighed up all the pros and cons but at the end of the day my family is so important to me.

I will still continue to work the 9-5 job just like everyone else but I now have a new perspective, with a path of new possibilities ahead of me. I have decided not to pursue a career in cooking. Why is that you say? Well I have discovered in my time as a chef that once in the industry for a few years, my chef friends don't cook unless they are at work. Cooking becomes a chore that you just don't want to do. I don't want to end up like that. I love to cook and it is a gift I give my family, my friends and my workmates on a regular basis. I love feeding people. Especially the people I love. In the past few months I have hardly cooked at all due to exhaustion and apathy. I have missed it so much. I have missed putting recipes up on my blog and I have missed how excited I am to go grocery shopping so I can be inspired to cook something new at home. One of the chefs at work said to me, you should never make your hobby into a career as it becomes work instead of enjoyment. That's just not me. Don't take me the wrong way though, I having nothing but respect for chefs and what they do, they are beautiful people who work so hard, it's just maybe that path has passed by for me. If I were single and free of no commitments, then maybe that is where I would be now, but at this stage in my life, I have learned an important lesson on where I really want to be. I have come to the realization that working nights and weekends pretty much indefinitely is going to truly kill what I treasure most, my family. I have made a commitment to them for their benefit as well as mine.

I want to enjoy my job and come home to an amazing family life. At home in my kitchen I am the boss, I can cook whatever I want, explore as much as I want and I am free. Also I get to share those experiences in my kitchen with you the people who support my blog. I am extremely grateful for this learning experience and I have loved every moment of it. It is something I will treasure forever, it was a truly amazing experience and it has put me back on track with what I really want out of life. I will continue on and do work experience occasionally in the kitchen where I worked, so I can still get a taste of all that is very wonderful about being a chef and so I can continue to learn more skills, which I think is going to be enough for me in this life.

I am a chef, trade papers or not, I will always be a chef. I have proven that I have taught myself to be an amazing chef and I have the respect of the chefs that I have worked with. I am proud of what I have achieved in my life. I am proud of myself for being so brave, to get in there and work with the true professionals of the trade and keep up. They have admired my passion, my positive attitude, my big smiles and I love them for it. So this is in no way a negative experience, it has been a learning experience. I have now opened up a sea of possibilities for myself and I can achieve anything I set my mind to.

I am very much looking forward to sharing some new recipes with you all and I will have one up by the end of the week. I want to thank everyone for their comments and emails of support. I appreciate them all more than you know.

Now I have to find another job, so let the interviews begin!

Trouble in Paradise!

I love my job. I love all that is about being a Chef, but and here comes the but...... What happens to your family when you choose something that takes you away from them?

My life has somewhat turned into a lonely strange existence, not only for me but my husband as well as my children. It has been six weeks since I started my new life as a chef and in that time the cracks are slowly starting to appear in what is such a solid family. Don't get me wrong we all still love each other but when your 2 year old wont let go of you and your husband has that sad tone in his voice, you can't help but wonder whether the choice you have made is the right one. Let me give you an example of a day in my life now.

My day starts at 1.30pm to give you an appropriate understanding, I get myself ready and head to work. I get all geared up in my chefs uniform and start work at 2.30pm. I finish work usually between 10.30pm and 11pm. I get home at about 11.15pm the kids are asleep and Chopper is asleep on top of the covers, I wake him up to get him to jump under the covers, we chat about our day for about 15Min's and then he is back to sleep again. Because I am so hyped from work, I can't get my brain to switch off and I am up till a good 3.00am then finally fall to sleep. I wake up at about 7.15am to the sound of everyone kissing me goodbye, going to school and work. Then I go back to sleep until about 11.30am. I get up wonder around the house like a zombie, tidy up and so forth, then I get ready for work again.

My days off are Wednesday and Thursday, this is my weekend. I get two nights a week at home with my family. On the weekends I get up early to try and spend as much time with the family before I go to work again. So on Friday night and Saturday night I get about 4 hours sleep. So I am pretty much a walking zombie. Living on double shot espressos is what keeps me alive all week. I have become a caffeine addict. I don't feel like eating most of the time because I cook food all the time. Mind you I have lost about 5 kilos so not such a bad thing. The chefs at work seem to be the same. They all have no social life, no family life and that seems to be a constant concern for them. They all have trouble sleeping and eating to. Everything I am feeling is completely normal in a chefs life.

My friend K has a husband who works shift work and I tell ya what, I completely understand where she is coming from and why her husband is so tired all the time. He has been doing this for about 17 years.

My blog is suffering severely and I love writing my blog. I miss my family, I miss weekends with my family. I miss cooking with Chopper. At the same time I have my dream job, the job I always wanted. Poor Chopper has become a Mum and a Dad. What has happened to my life? I cook for people I have never met and I probably will never know and what for? Because I love food so much, because I am obsessed with cooking. There are some people who can put their needs above everything else at no matter what the cost. I don't think I am that person. Is this just a faze I am going through? Will things get better? I have always put my family first. I love my family.

Chef has said to me, this is a long term commitment. These hours are not going to change wherever I go. So what do I do? Where do I go from here? Lots of people have said to me that I am so brave for doing this,

Am I brave or have I just made a stupid mistake?

A Burning Issue!

Well my first two weeks have been AWESOME!!!!!!! Busy, busy busy, but I will get used to it. It is such a rush and I never dreamed that I could love a job so much. The rotating shifts have been the hardest task to master. I have been so exhausted. This is not a job for the faint hearted.

I thought that the first few months would be washing up, clearing kitchen benches off and so forth. It hasn't been like that at all. Anything but. I am working in the larder section to start with. Which means I get to make all sorts of salads and prep the seafood. I make wonderful cheese platters. We make all the antipasto stuff. Roasted eggplant, capsicums, marinated mushrooms etc. I get to add my artistic flair. The second night shift that I worked, I got to make one of my own salad creations for our restaurant. It was my roasted sweet potato, rocket and feta salad. I make up smoked salmon platters, with capers and red onion. I work with a fantastic Demi Chef and he is teaching me so much.

My knife skills are improving so quickly. I also get to do breakfast on the weekends, which I love. I make pancakes and cook eggs right in front of the customers. I love it. I enjoy the interaction with the customers. Sunny side up, eggs over easy, poached and I will get to start making omelette's also. It's full on. I have also made bircher muesli a couple of times.

The Chefs at the restaurant are all so amazing and supportive. There is one particular Chef that I really admire, she is the Chef De Partie or as Chopper calls her, the Party Chef. This woman is someone I really admire and I have the highest regard and respect for. She is such a brilliant, strong and intelligent woman. She works so hard. She always makes time for me if I have any questions and I think she will be my mentor. I have so much to learn and every task no matter what it is, I love. I get to work with food everyday. How cool is that? I just love my job.

There are some side effects to working in a kitchen though, which I am dealing with. My wrist from slicing and dicing has been paying the price big time. My thumb and the muscle that runs up the inside of my arm has been aching severely. My hand goes completely dead while I am sleeping. My legs have been cramping up at night. Back pain and neck pain have also been wearing me down. My body is just getting used to using completely different muscles all the time. It will settle down. Small price to pay really. I suppose it's like going back to the gym for the first time in a long time. You wake up the next day and everything hurts and you think to yourself, I don't want to work out again, but you do and your body adjusts.

Also chefs don't eat as much as you would think. We don't get time to. You kind of nibble your way through the day or night. Work does inspire me to do new things in my home kitchen, so you guys are going to be getting some interesting recipes, tid bits and tips.

Now to that burning issue I mentioned in the title. All work came to a screaming holt yesterday morning. I burnt myself. Not a little burn either. A steam burn, nasty just nasty. My knuckles and my three smallest fingers suffered the brunt of the steams vicious attack. It's the first job related injury I have had and really, I thought cutting myself with my knives being so sharp, would come first. Work was wonderful. They shipped me off to the hospital. Turns out I have first degree burns, which will put me out of action for about 7 days. Which sucks big time. I also feel bad for letting down the team. I am sure it is the first of all sorts of kitchen injury's, it's a chefs life. Typing this post has been a long, one handed affair. I hope you are all having a great New Year?

Cheers

Amelita

When I grow up I want to be a .............

When it comes to work, sales has always been my career. I fell into it really a long time ago. I have always been good at it and I have always been passionate about it. For the past 18 months or so, I have had this feeling like I need to take a chance, be brave and just go for it. I have dreamt of being a Chef for such a long time. The urge has just become stronger and stronger.

So you know what I did? I applied for an apprenticeship as a Chef for a world renound venue and you know what? I got it! You are now looking at a 34 year old 1st Year Apprentice Chef ladies and gentlemen. It feels so good. My first day is Monday and I am so excited. I know it's going to be hard work and I know that I have so much to learn, but I can't wait to start my first shift. I got fitted for my lovely Chefs uniform today and it is so me! The lump in the pit of my stomach has just magically disappeared and I feel so alive. I am going to be working with amazing Chefs who will teach me so much. I have to keep pinching myself because I still can't believe it's real.

I have crossed over to a new life. It is so wonderful and the journey has just begun!


Cheers Everyone
Squishy

Tiramisu

Look at that! Now this is a really beautiful desert. Oh, do I love Tiramisu. Look at those gorgeous layers, just perfect. The espresso is just soaked in enough to leave that beautiful centre of sponge finger in the middle. This recipe has come from Stephanie Alexander, The cook's companion, with just a little tweaking from me. The recipe states to allow it to sit in the refrigerator for at least two hours, but I leave mine in overnight. It just gets better the next day. All those flavours just seem to enhance and meld together for maxium enjoyment. Gotta love it and you just have to try it. Another classic recipe.

• 6 eggs separated
• 2 tablespoons of castor sugar (or more if you have a sweet tooth, which I do)
• 500 g mascarpone
• 1/4 cup of cherry brandy
• 1 cup of espresso cooled (now this is the recipe, but I find that you need at least 400 ml to get the job done)
• 24 sponge finger biscuits
• good quality dark chocolate for grating over the top

Select a 2 litre rectangular dish that is at least 8 cm deep. Beat egg yolks with sugar until thick and pale, then mix with the mascarpone. Whip egg whites to stiff peaks and fold into mascarpone mixture. Combine cherry brandy and espresso and dip sponge fingers into liquid. Layer the biscuits in the dish then the mascarpone mixture, then another layer of dipped biscuits finishing with another layer of mascarpone mixture. I used a deeper dish and made three layers. Grate chocolate over the top using a micro plane. Refrigerate for at least two hours or overnight.

That's it, simple.

Enjoy! I do on a regular basis ;)

Merry Christmas Everyone!

Well it is that time of year again. Santa is getting ready to fill his sleigh with all those presents for little children and big children alike.

I am preparing for a gastronomic feast for just Chopper, Peanut and Myself.

With B and M away in Brisvegas with their father and J and A with their mother for Christmas day this year. This will be the first Christmas in a long time I won't have a bunch of people over munching out all day. The pressure is off. It's kinda nice actually. Chopper and I can have quite a lavish little gourmet feast on our own without food for the masses.

Croissants for brekky with bacon and eggs.

I have two lobsters in the freezer ready to be grilled in their shells on the BBQ

and I am making a nice Bearnaise sauce to top them off. Caesar salad to go with, Choppers favourite. Peanut has been munching out on home made rum balls for the past two days.

I have 2 dozen NZ oysters so we can have those done in a classic Kilpatrick.

Plum pudding of course with vanilla custard and thick double cream.

Otherwise some lovely cherries, mangoes and a gorgeous piece of seedless watermelon.

I think that makes for a great Christmas day feast just the two of us, adults. Not completely traditional, but quite satisfying none the less.

We will definately feel the absence of the majority of our blended family this Christmas, but they will be enjoying themselves with the X Husband and the X Wife and I hope they have an amazing day all four of the little midgets. We will have a second Christmas day when they are all home on the 1st of January.

I hope you all have had a wonderful year and have a safe time during this crazy Christmas and New Years period. Thank you all so much for your support with my Food Blog which is a little over a year old now.

Also to come some photos of the Wedding. I am not going to forget about that and a couple of funny stories to go along with them.

Merry Christmas Everyone!

XoxoxoX

Love Squishy

Blueberry Arancini with Caramelized Balsamic and Vanilla Icecream

As promised. What to do with that leftover Blueberry Risotto. Place in the fridge and allow to go really cold. I would recommend overnight. The risotto will go very firm, so you can shape it into golf ball sized balls. The rest is easy.
All you have to do is flour them, roll them in beaten eggs

and then cover them with bread crumbs.
Allow them to rest in the fridge for at least half an hour.
Then fry to golden perfection in hot canola oil.

Serve immediately with this gorgeous gem Chopper picked up for me at the Del Santos deli in Ayr, caramelized balsamic vinegar and add a really big scoop of good quality vanilla ice cream.

Gorgeous just gorgeous, I tell you.

This is another sweet version of an Italian savoury classic people. Yummo!

Blueberry Risotto with Mascarpone

There are heaps of Blueberries out at the moment and what better way to use them as in a risotto for a twist on the norm. Really this is just a posh way to present rice pudding. I love risotto and Chopper loves Blueberries so this covers both of them. It is really simple to make and it worked out. I was a bit nervous to start with and was really thrown with how much milk I had to use, but it is worth it. I saw a chocolate risotto the other day on a TV show and I thought why not use Blueberries for a real difference. The pictures above really don't do justice to the gorgeous purple that this risotto is. Funky colour really. Try it, it is creamy and luscious. The whole Blueberries that you put in at the end just burst in your mouth and makes for a wonderful contrast of texture. Mmmmmmmmmmmmmmmm Chopper loved it!!!!!! Serves 4

Ingredients

1 1/2 cups Arborio Rice

A big knob of Butter

250 grams of Blueberries

6 Cups of Milk

2/3 cup of Castor Sugar

Pinch of Salt Flakes

1 teaspoon of Vanilla Bean Paste

Mascarpone to Serve

Warm milk in a seperate saucepan and but not boiling. Add your knob of butter to the frypan and allow to melt and bubble on a medium heat. Pour in your rice and cook for a minute or so in the butter. Then add half your blueberries into the pan. As with a usual risotto, add your liquid one ladle at a time until each ladle is absorbed, in this case, it's not stock, it's your warm milk. I added the sugar, vanilla bean paste and a pinch of salt about half way through the process. Just continue adding your milk until all six cups are absorbed. Your rice should be aldente at this stage. Then stir through the remainder of the Blueberries. Add a lovely big dollop of Mascarpone to cut through the sweetness upon serving this sweet delight and your done. Enjoy :)

But wait there's more, check out the next post. What to do if it serves 4 and you only eat enough for 2...................................................?

Can you help solve the mystery?

Are you or do you know a North Queensland Food Blogger?

If so please leave a link in the comments section of this post?

I would like to compile a list of us on my blog

& start an NQ food blogging community.

Surely, I cannot be the only one?

Help me solve the mystery!

Marvelous Magical Matt Moran

His Book
Sirloin Steak with Red Wine Butter & Pont Neuf Potatoes

(aka Fat Chips)
Raspberry Tart

Matt Moran, he is just an amazing chef. His restaurant Aria is a place I dream of going to, when next I make the journey all the way down to Sydney. It holds two coveted Chef's Hats awards. I fell in love with him when I watched the television series Heat In The Kitchen on the Lifestyle Food Channel His book clearly shows how talented he is and how passionate he is about great quality food.

The Good Food & Wine Show is always fantastic and this year was no exception. My friend Kym and I spent five and a half hours there. Nibbling and wine tasting our way through the mountains of displays. The best part of the show was the fabulous Matt Moran. He made the steak pictured above as well as that lovely raspberry tart. He is extremely witty, very funny and charming. He also told us of a brand new series he is filming with Catriona Rowntree called The Chopping Block can't wait for that. We watched him cook for his half an hour in the celebrity theatre, then I rushed outside with the copy of his cookbook in hand, so I could be first in line to meet this awesome chef. I was the first in line of course. There was a huge line up behind me. Then he came and sat down for the signing. I was busting at the seems I tell you. Giddy as a school girl. Then this bloody lady just pushed in. Rude woman. Felt like slapping her, I didn't of course. I have met famous people and I have never carried on like a blathering idiot, the only other time was when I met Rick Stein. Can you blame me? It was embarrassing, gushing and smiling like some type of stalker. But oh well, I was excited. Matt didn't seem to mind. I got some fabulous photos with him and shook his hand. Then it was all over. But I will remember it forever.

Marvelous Magical Matt Moran

P.S. Matt, I really am quite normal.............

...........no really!

Leaving on a Jet Plane!

I am off everyone. Getting on a plane this morning for Brisbane. What for you may ask? Well it is Good Food & Wine Show time. I love the Good Food & Wine shows, they are so much fun. Lots of things to nibble and munch on. Lots of gorgeous new things to spend my money on. I would like to say a big Thank You very much to the guys at Lifestyle Food for sending me a couple of free passes because they like my blog. I feel extremely privileged and special. This trip is also an early birthday present for myself as I am turning 34 on Wednesday. So have a great weekend everyone and I will catch up with you all when I get back.

Big Kisses

Squishy

Curried Sweet Potato Pasta

I was on the Lifestyle Channel Message forums the other week and another forum commenter had said that she would like to see some recipes that were quick and easy for the working mother. So I thought I would pop a recipe up that is quick, simple and a crowd pleaser. This one is sweet, spicy and not the type of sauce you would expect to have with spaghetti. Trust me it works and it tastes awesome. You can make it as hot or as mild as you wish. If you know me and curry, you know I like it hot, really hot. So go on, give it a whirl and let me know what you think?

Cheers Amelita AKA (Squishy)

Ingredients

• 2 small to medium Sweet Potatoes, chopped, steamed till soft, then mashed
• 3 heaped teaspoons of Curry Powder, 2 if you would like it milder
• 1 sliced Red Onion
• 2 large Cloves of Garlic, diced finely
• 1 400 ml of Coconut Cream
• 500 grams of Spaghetti

Place your spaghetti into a pot of boiling salted water and cook until aldente while you make your sauce. To make your sauce, fry your onions till softened with a good splash of olive oil. Then toss in your garlic and cook for a couple of minutes more. Next add your curry powder and give it a good stir and cook for another minute. Doing this releases more flavour and makes you sneeze ;) Then add your mashed sweet potato and give it a good stir. Lastly add your can of coconut milk. Allow it to come to the boil and then all you have to do is stir in your cooked pasta. Serves 4 nicely. Enjoy :) Told you it was easy and quick.