So I have some news…

I have decided to consolidate my blogs, I am moving Full as an Egg over to Swoon as a regular blog post.

I have not decided what to do with this address so for now I am going to re-post while I decide as I have quite a few subscribers here, any suggestions?

Pop over to Swoon today for a great quick and easy spaghetti recipe… 

Sweet Potato Cream Pasta with Kale and Bacon

A little easy recipe for you to try, this might be a few favourite dinner. I can see myself making various versions of this over the next few weeks. I can get obsessed.

It’s something inspired by a photo tweeted by Monica Shaw of her sweet potato and avocado salsa. I loved how colourful it looked so set out to make my own.

You need:
1 large avocado
2 tomatoes
1/4 cucumber
1 large red onion
juice from 2 limes
sea salt and black pepper
1 bunch coriander

Chop it all up and mix together! Delicious, I was eating this from the bowl before it even hit dinner time.

To go with it I just seared some salmon fillets in a pan with some olive oil on both sides for about 5 minutes turning once so the skin got crispy and the top looked nice and brown.

I then finished them off in the oven for another 7-8 minutes.

I also roasted some sweet potato chunks with olive oil and salt and pepper for about 40 minutes.

Another ridiculously simple dinner that is also super healthy. I even have some salsa and sweet potato for my lunch today I might add some smoked mackerel and already that’s one variation that requires no cooking.

This is another salad that has gone down well with the Boy. It’s very simple and the only thing that requires time is the sweet potato, everything takes minutes.

For 2 people (large salad) or 3 (a starter size)
1 large sweet potato
1 block halloumi
salad leaves
10 spears asparagus
pomegranate seeds

1. Cut into chunks and roast the sweet potato for about 30 minutes, with some sea salt, black pepper, paprika and dried chilli sprinkled

2. When almost done, steam the asparagus for 3 minutes, and fry/grill the halloumi for as long as it takes to cook 2-3 minutes each side)

3. Mix the salad leaves (and any extras you want to add – like cherry tomatoes) in a large bowl with some olive oil, cut the asparagus into bite size pieces, add the sweet potato and arrange in a bowl or on a plate.

4. Pile the halloumi on top and sprinkle the pomegranate seeds, finally drizzle some balsamic reduction or vinegar over the top

This was so good that when I was visiting my uni friends who were very hungry and asked me to pick them some food up on my way over, I said I would make them something … and they loved it!

I had to improvise as they had no balsamic but some lime juice, oil and pepper worked very well.

Got the thumbs up from them too!

Chorizo Hash

June 11, 2010

This is a chorizo and potato hash of sorts… a recipe I have adapted to make a Spanish style dinner.

I had brought some chorizo at the farmers market in Bedminster a couple of weeks ago, the chorizo is made in Bath by Bath Pig and wanted to find a way to use it so I could really taste it, i.e. not in a stew.

The company is based just outside and Bath run by two friends who wanted to make their own chorizo (and other products) using free range British pork. I brought the standard chorizo (they also do part-cooked and extra spicy) and it was really good I definitely recommend this chorizo, and the best thing is you know exactly where it came from!

Chorizo Hash – Serves 2
2 medium potato’s chopped into chunks (I also added some leftover roasted sweet potato chunks)
1/2 red pepper chopped into strips
1/2 green pepper ” ”
1/2 yellow pepper ” ”
1 chorizo sausage from Bath Pig chopped
1/2 can tinned chopped tomatoes
1 tbsp tomato puree
punnet cherry tomatoes (the best you can get)
sea salt and black pepper
fresh chillies (as many as you like)
chopped garlic – 2 cloves chopped/crushed
1 red onion chopped
2 eggs (optional)

1. Roast the tomatoes in the over until they spilt and are cooked through (about 15-20 minutes at 180) and boil for potatoes until they are almost cooked
2. Heat some oil in a large pan (or wok) and pan fry the potatoes for 2-3 minutes, then add the onion, cook for a further 3-4 minutes then add your peppers and chorizo, add some chilli if you like
3. At the same time add your roasted tomatoes to your chopped tomatoes and puree in a saucepan and heat and add the chopped chilli and garlic
4. Finally poach your eggs, serve the pan-fried mix piled on a plate with the tomato sauce drizzled all over and the egg on top.


My little brother is living in Beirut at the moment, working as Middle East editor at The Daily Star, an English speaking newspaper… my brothers blog is here has his articles and lots of interesting news about goings on direct from Beirut! This is him next to a graffited wall in the city… with my name on it!

There have been massive ‘food fights’ going on between Lebanon and Israel about the origin of the famous middle eastern foods hummus and falafel… and with some record breaking…

Photo from France24

An article from the BBC and France24 explains it!

Don’t know if I fancy making that much falafel… but the recipe below for Baked Sweet Potato Falafel is so good I had to share, I make this a lot for lunch boxes and even though it’s vegan it got the Boy’s approval (who is a devoted carnivore!)

Linking to to a recipe, one of the reasons I started this blog was Based in San Francisco Heidi focuses on all natural healthy cooking and cites recipes from her favourite cookbooks as well as her own… this one is from the Leon cookbook

Baked Sweet Potato Falfel

2 medium sweet potatoes (orange inside), around 700g
1 1/2 teaspoons ground cumin
2 small cloves of garlic, chopped
1 1/2 teaspoons ground coriander
2 big handfuls of fresh coriander, chopped
Juice of half a lemon
120g chickpea flour (I got mine from the Indian section of my local supermarket)
a splash of olive oil
a sprinkling of sesame seeds
salt and pepper

Preheat the oven to 220C and roast the sweet potatoes whole until just tender – 45 minutes to 1 hour.
Turn off the oven, leave the potatoes to cool, then peel.

Put the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and chickpea flour into a large bowl. Season well, and mash until smooth with no large chunks.
Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes.
When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary.

Reheat the oven to 200C. Using a couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides) make the mixture into balls put them on an oiled tray. Sprinkle sesame seeds on top and bake in the oven for around 15 minutes, until the bases are golden brown.

Makes about 18 falafel, enough for 4 – 6.

I then made these into wrap with a cabbage and carrot coleslaw

With a mashed avocado with chili and lime juice, a guacamole of sorts