Sweet Potato Noodles with a Satay Sauce

I’ve already blogged about a few Deliciously Ella recipes but this time it is one from her “with friends” book and one that immediately took my fancy when I read it; mainly due to the sweet potato noodles. I love sweet potato! The recipe on the next page though for sautéed tamari greens also appealed so I kind of combined into one super stir fry!

To start with I fried garlic celery and fresh ginger together. I could taste the garlic and ginger in the end dish but the celery was neither here or there. Next time if I have some in I will use it but I won’t get some in specially. After that I added in some chicken (this isn’t in the recipe but I eat and like chicken so decided to add it in) until it was brown all over. Then came time to add the sweet potato noodles and cook for a couple of minutes.

To make the noodles I peeled and then spiralised two small (200g per potato) sweet potatoes. I used the finest noodle setting on the spiraliser but next time will use the larger one as the noodles where quite fragile and as they are moved around lots I think bigger ones would be better.

After cooking the noodles for a few minutes I added a courgette, some long steam broccoli, and shredded spring greens and stir fried until all cooked.

Then came time to add the sauce; crunchy peanut butter, almond milk, tamari, chilli flakes, lime juice, and honey. It recommended blitzing everything in a blender but I just mixed by hand until it all came together. Once it has, add to the rest of the dish and cook until heated through.

The result was lovely. The noodles were heartier and had a more filling texture than courgetti and the sauce was very creamy. I’m looking forward to showing this recipe off next time I have visitors!

chicken satay

 

Dips

One of the things I have tired a few times since going Free From is dips. They just make a great pre tea snack or addition to my lunch box.

The recipes I’ve tired so far have been from the aptly named “Deliciously Dip” section of Deliciously Ella Everyday. Its been handy as a few of the ingredients overlap so has reduced the costs of making each dip.

First up was a sweet potato and garlic puree. I was very excited to try this one as it was very simple; just sweet potato, garlic, lemon, salt, and almond milk. However once all blended together the result was a little disappointing as it was a lot like eating mashed sweet potato. If I had some sweet potatoes to use up I would make again, but it won’t be my go to dip.

Next up was a spiced turmeric hummus. Spice wise it contained two teaspoons of ground cumin, two teaspoons of coriander, two teaspoons of turmeric, two of paprika, and one of chilli powder, and the flavour was lovely. Texture wise I found the recipe slightly dry, so will play around will the recipe to try and get the perfect consistency. Maybe a little more lemon juice, tahini, or a wee dash of water.

But the one I’ve had the most success with is a smokey aubergine dip. Aubergines, sun dried tomatoes are the two main ingredients and Deliciously Ella flavoured with cumin. Now I have a low spice tolerance, even a korma can sometimes be too spicy, but I thought this recipe needed more spice flavour. The second time I made it I used a teaspoon of cumin, along with a teaspoon of paprika and a teaspoon of turmeric. The result I think was much better. I had friends over the day I made it too, and they both asked for the recipe so I’ll take that as a positive.

Over all recipes I’ve tired so far have been good bases but have, in my opinion, needed a little adjusting. This has helped grow my confidence in the kitchen though and get to know a little more about what spices and flavours I like, so can’t be a bad thing.

dipsMy food processor hard at work!