This morning the dull sound of a fly buzzing intermittently resonated through my aching, dehydrated body. I soon realised I forgot to put Do Not Disturb on and my group chat was going crazy while I stirred from my sleep lodged somewhat uncomfortably in between four pillows and seriously regretting that last drink. I fell back asleep.
Somewhere around noon, I woke up with a start absolutely parched and contemplating starting a morning takeaway service that would deliver a box of bottled water, sugary drinks and whichever food you like to cure your weekend hangover. Two minutes later I stumbled out of bed, tripped over last night’s clothes and had the sudden urge to make iced gems. I call this baker life.
It’s been a while since I’ve really enjoyed a morning (or early afternoon) baking session in my pyjamas. Music on and biscuits baking, I was loving it. These retro iced gems were simply my go to vanilla cookie recipe with a little royal icing piped on top (the easiest piping job you’ll ever have to do).
This week has accidentally become a very vegetarian one, but that’s good I suppose. After getting these iced gems out of my system and scrubbing Benefit’s insanely good mascara from my face, I took a trip to the supermarket and bought a lot of sweet potato…
The freezer is once again full, and for the next few weeks I’ll be enjoying coconut, sweet potato and chickpea curry; sweet potato and kale chilli; sweet potato and kale frittata; fruity couscous at work; and maybe a little pizza with sweetcorn. You can’t say I’m not trying with this cooking stuff…it’s been a steep learning curve to move away from my pasta and cheese habits of student life! Also, I’ve never tasted kale before, so this should be interesting…
- 1 large sweet potato, cubed
- 1 cup kale
- Olive oil
- 1 small white onion, chopped
- 2 cloves garlic, minced or finely chopped
- 1/2 tsp cinnamon
- 1 tsp cumin
- 1 tsp chilli powder
- 1 large can of kidney beans in chilli sauce
- 1 large can of chopped tomatoes
Heat a tablespoon of olive oil in a large frying pan. Cut the sweet potato into small cubes around a centimetre in size and add with onion and garlic to the pan. Stir for a couple of minutes before adding the cinnamon, cumin and chilli powder. Coat the contents of the pan in the spices and continue to stir for a few more minutes.
Add the kidney beans and the chilli sauce with the chopped tomatoes to the pan. Leave to simmer for around 20-25 minutes, stirring occasionally. Add a little water if the mixture becomes too thick and starts to stick. Just before removing from the heat, tear the kale over the contents of the pan and stir through the chilli. Heat for around two minutes before removing and serving (or as I do, leave to cool before freezing for the week ahead).
Now, I had some left over dough from my little iced gems that I didn’t want to go to waste. Plus, I didn’t want hundreds of iced gems; so instead I made some jammy dodgers. If you have a vanilla biscuit recipe that you love, these couldn’t be easier to make. Just spread a little jam in the middle and you’re done. One tip I have though is to dust the icing sugar on the top biscuit separately, before it’s placed on top of the jam. This way you don’t hide your jam with icing sugar.
After all this baking and cooking, I sat down with a ready made pizza and left over Domino’s garlic dip to watch Netflix, because it is a Sunday after all…Am I the only one that orders extra garlic dip just for moments like these? Can’t be!