SWEET TREATS

SOUP AND SWEET TREATS

THERE’S NO DENYING REALITY: WINTER IS HERE … AND NOT IN A GAME OF THRONES KINDA WAY EITHER! IT’S THE TIME OF YEAR WE ALL RETREAT TO THE KITCHEN AND MAKE HEARTIER, RICHER FOOD – SOUPS, STEWS AND RICHLY FLAVOURFUL DISHES.

The first time I was offered sweet potato wedges at the dinner table I promptly refused them! But I was only a child and had no idea just how deliciously tasty they could be.

Fast forward a few decades and I find myself eating sweet potatoes several times a week (usually roasted) and experiencing feelings of panic when I have run out of them. They’re remarkably versatile and can be baked, steamed, fried and boiled as well as roasted. In fact, sweet potatoes are not only versatile in terms of what you can make with them and how they’re cooked, but they’re also rich in fibre, high in anti-oxidants and also packed with healthy B vitamins and a really good source of vitamin A which is necessary for good sight.

I must confess that I don’t reserve this sweet potato soup exclusively for the colder months. It might have something to do with my love for soup, my aforementioned obsession with sweet potatoes, or simply that this creamy and thick soup recipe is one of my favourites! I do hope you love it as much as I do. Sprinkle it with some fresh coriander and serve with toasted sourdough slices for the perfect warming meal.

And what’s a winter meal without a sweet treat at the end?

These baked caramel puddings are filled with mixed dried fruit – in other words all the fruit that we can’t buy fresh and in season at the moment. In fact, I almost called these “summer in winter puddings”!

Once baked the puddings are doused in a caramel soaking sauce before serving, which is absolutely as good as it sounds. I have added a touch of coffee to the puddings, and while the flavour may not be that obvious it does add depth and richness to the overall dish. Enjoy! SWEET POTATO SOUP

Serves 10-12

10ml (2 tsp) olive oil 1 onion, chopped 3 medium carrots, peeled and roughly chopped 5ml (1 tsp) paprika 5ml (1 tsp) cumin 2.5ml (½ tsp) turmeric 5ml (1 tsp) crushed garlic 5ml (1 tsp) crushed ginger 125ml (½ cup) marsala wine (sherry or even muscadel can be substituted) 800g sweet potatoes, peeled and cut into 2cm cubes 30ml (2 Tbsp) peanut butter 1 litre vegetable stock Salt and pepper Fresh coriander, chopped to serve Toasted sourdough bread to serve (optional)

1 Heat the olive oil in a large pot over a medium heat. Add the onion and carrots and sauté for a few minutes. 2 Add the paprika, cumin, turmeric, garlic and ginger. Sauté for 1 minute. Stir in the marsala wine. 3 Add the sweet potato and the peanut butter. Stir well to coat the potato in the spices. Leave to cook for 3-4 minutes, stirring regularly. 4 Add the vegetable stock. Season with salt and pepper. Stir well and bring to the boil. Reduce the heat and allow to simmer for 20 minutes, or until the potato cubes are cooked through. 5 Take the pot off the heat and allow the soup to cool. Blitz in a food processor until smooth. Check the seasoning. 6 Reheat at serving time. Sprinkle with coriander and serve with toasted sourdough.

Teresa Ulyate is a multi-tasking working mom who juggles a job, children and a blog cupcakesandcouscous.com

I almost called these “summer in winter puddings!”

FRUITY CARAMEL PUDDINGS

Serves 4

FOR THE PUDDINGS:

100g mixed dried fruit 60g butter 100ml light brown sugar 1 large egg 5ml (1 tsp) vanilla extract 5ml (1 tsp) instant coff ee 15ml (1 Tbsp) warm water 80ml (1/3 cup) milk 150ml fl our 7.5ml (1½ tsp) baking powder Pinch of salt 15ml (1 Tbsp) fl our, for dusting the fruit Cream or custard to serve (optional)

50 www.tops atsp ar.co.z a FOR THE CARAMEL SAUCE: 125ml (½ cup) cream 30g butter 50ml light brown sugar 15ml (1 Tbsp) honey 2.5ml (½ tsp) vanilla extract

1 Preheat your oven to 180ºC. Lightly grease four 200ml ramekins. 2 Place the dried fruit in a small bowl. Cover with boiling water and leave to soak for 15 minutes. Drain and chop the fruit up fi nely. Set aside. 3 Cream the butter and sugar together until combined and fl uff y. Add the egg and vanilla extract and whisk again to combine. Stir the coff ee into the warm water to dissolve. Add to the mixture with the milk and stir.

4 Sift the fl our, baking powder and salt into the bowl and mix in. 5 Sprinkle the remaining tablespoon of fl our over the dried fruit. Toss gently to coat then fold the fruit into the batter. 6 Divide the batter between the ramekins. Bake for 30 minutes or until an inserted skewer comes out clean. 7 Prepare the caramel sauce during the last few minutes of baking time. Place the cream, butter, sugar, honey and vanilla extract in a small saucepan. Stir over a low heat to dissolve the sugar. Let the syrup bubble gently for 2-3 minutes. 8 Take the puddings out of the oven and poke holes all over them. Slowly pour the hot caramel syrup over the puddings. Leave to stand for a few minutes before serving with cream or custard.