A few weeks ago my two best girlfriends came over for a pre exam supper, it was such a nice evening with lots of delicious food and girly talk. I made artichoke, leek, mushroom and pesto crostini, falafel, fatuous salad and roasted sweet potatoes. We had sparkling water and finished off with a raw coconut pistachio and avocado cheesecake. I need to perfect the cheesecake recipe but the savoury food was delicious!!
Crostini – this is an adapted recipe from the Kind Diet. Whilst you’re making the toppings warm the baguette in the oven.
- 1 cup almonds
- big bunch of basil
- pinch salt
- a few tomatoes – optional
- olive oil
In a food processor pulverise the almonds till they’re a fine paste. Then with the motor running add the basil, crushed garlic, pinch of salt and tomatoes. Then add the olive oil.
Leek and Mushroom
- Drizzle of olive oil in a pan
- 2 -3 garlic cloves
- 2 Leeks – white and green parts chopped
- 1 cup chestnut mushroom – chopped into halves
- 1/4 cup white wine
- a drizzle of balsamic vinegar
- water as needed
Saute the vegetables on a medium heat and add the rest of the ingredient. Increase the heat and let the liquid evaporate.
- I can of drained artichokes in brine
- a few drops of umeboshi vinegar to taste – it’s a very fresh fruity vinegar. I suppose you could sub raspberry vinegar
In a food processor whizz up to a paste.
Now assemble! Slice the warm baguette, spread the pesto, the leek mixture and top with the artichoke puree. This is so darn delicious!!!
- 1 can rinsed and drained chickpeas
- 1 half red onion
- 2 garlic cloves
- 1 cup fresh breadcrumbs
- Fresh parsley to taste
- pinch of salt
- pinch of cumin, ground coriander and a touch of paprika2
Whizz this all up in a food processor, pat into little gold ball sized shapes and fry in a deep fat fryer – you could also bake them but it’s so much better fried!!!!!
- 2 large sweet potatoes cubes
- Olive oil
- Fresh parsley chopped
- 2 garlic cloves crushed
- lime juice
Preheat the oven to 180C
Peel and cube the sweet potato and in a bowl toss it in olive oil, salt and pepper
Place on parchment paper and bake on a relatively low heat.
In the same bowl add the crushed garlic, chopped parsley and lime juice from half a lime. When cooked add the sweet potatoes and toss. I kept it warm by turning the oven off and placing the bowl back in the oven.
Then I set the table and served everything. What a lovely evening, thank you ladies.